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What lends cuisine an Arab flavor?aim, to explore Arab influence in Mediterranean cuisine, was ambitious.The impetus to write the book came from the fact that some traditional dishes have been popularized at the expense of the original recipe.The culinary pair co-wrote two cookbooks previously on the same subject, both requiring extensive travel in the region.The cookbook is geared toward those not intimately acquainted with the region's pantry staples.To address the inexperience, and sometimes apprehension, of Europeans wishing to experiment with Arab cuisine, Zerouali and Tol have divided the recipes by the key pantry items they include, such as couscous, nuts, spices, preserved lemon and, of course, pomegranate molasses. While the items in the cookbook are too varied to numerate, both chefs place strong emphasis on anise, fennel, citrus and orange blossom water.
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