Complete Arab Cookery
(eBook)

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Published
Grub Street, 2023.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781911714583

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Citations

APA Citation, 7th Edition (style guide)

Arto der Haroutunian., & Arto der Haroutunian|AUTHOR. (2023). Complete Arab Cookery . Grub Street.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Arto der Haroutunian and Arto der Haroutunian|AUTHOR. 2023. Complete Arab Cookery. Grub Street.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Arto der Haroutunian and Arto der Haroutunian|AUTHOR. Complete Arab Cookery Grub Street, 2023.

MLA Citation, 9th Edition (style guide)

Arto der Haroutunian, and Arto der Haroutunian|AUTHOR. Complete Arab Cookery Grub Street, 2023.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDc531a999-12e9-13f9-0204-eec807560e23-eng
Full titlecomplete arab cookery
Authorharoutunian arto der
Grouping Categorybook
Last Update2024-05-14 23:01:28PM
Last Indexed2024-06-08 02:27:57AM

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Image Sourcehoopla
First LoadedMay 6, 2024
Last UsedMay 6, 2024

Hoopla Extract Information

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    [synopsis] => The basis of society in Arabia, especially in the south, was agriculture – cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.



The patchwork of peoples and countries that form this medley comprise dishes from Egypt – some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria – an enormous range of vegetable salads. From Lebanon – sun-ripened fruits. From Iraq – date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan – the cracked wheat burghul dishes. From Cappadocia – the exotic flavors of sesame and tahini. From the Caucasus – the vast array of kebabs. From Assyria and Armenia – classic stuffed vegetable dishes – mahsi, and from Persia – yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes.



Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
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