Middle Eastern cooking

From the couscous of North Africa to the kebab of Iraq, from the stuffed vine leaves of the Levant to the spices of the Arabian Peninsula, this new companion volume to Egyptian Cooking: A Practical Guide by the same author reveals the colorful and tasty gamut of cuisines of the Middle East. Color photographs accompany clear, easy-to-follow recipes for over 200 delicious mezze, breakfast, and main course dishes from all over the Arab world, as well as Iran, Turkey, and Cyprus.