Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze those tempting appetizers that can make a meal all on their own ; dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
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All rights reserved. ISBN: Zucchini FrittersIngredients:1 large onion, coarsely chopped3 tablespoons vegetable or sunflower oil, plus more for frying1 pound zucchini, finely chopped3 eggs3 tablespoons all-purpose flourblack pepper2 to 3 sprigs of mint, chopped2 to 3 sprigs of dill, chopped7 ounces feta cheese, mashed with a forkServes 4Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable.
These little fritters can be served hot or cold. They can be made in advance and reheated. Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored. In a bowl, beat the eggs with the flour until well blended.
Add pepper there is no need of salt because the feta cheese is very salty and the chopped herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and zucchini. Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle or 2 tablespoons to make a few fritters at a time.
Turn each over once, and cook until both sides are browned a little. Drain on paper towels. Excerpted from Arabesque by Claudia Roden. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided by Dial-A-Book Inc.
Arabesque: A Taste of Morocco, Turkey, and Lebanon
Claudia Roden Claudia Roden was born and brought up in Cairo, but was educated in Paris and in London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including the award-winning The Book of Jewish Food, and, most recently, The Food of Italy. Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage - one of the pleasures of a happy life in Egypt. The local delight in food, like the light, colour and smells and the special brand of hospitality, warmth and humour, has left a permanent impression. Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome.
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Alle productspecificaties Claudia Roden Claudia Roden: de grande dame van de internationale culinaire wereld! Ze had een kookprogramma op de BBC, werd en wordt over de hele wereld uitgenodigd om te spreken over gastronomie en heeft allerlei onderscheidingen gekregen, in Nederland bijvoorbeeld de Prins Claus Prijs en de Johannes van Dam prijs De naam Claudia Roden wordt met eerbied uitgesproken tot in de hoogste gastronomische kringen. Vele chef-koks en historici zijn aan haar schatplichtig.