Your feedback is important to us!
We invite all our readers to share with us their views and comments about this article.
Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.
Alert: If you are facing problems with posting comments, please note that you must verify your email with Disqus prior to posting a comment. follow this link to make sure your account meets the requirements. (http://bit.ly/vDisqus)
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.
Lebanon's ex-hostage families celebrate release of captives
Servicemen’s release hits fresh hurdles
The changing face of the ‘Slum of the Slaves’
FOLLOW THIS ARTICLE