From the Tables of Lebanon: Traditional Vegetarian Cuisine (Healthy World Cuisine)

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1. Traditional Creamy Hummus

Many elements of Thai cooking are known to boost the immune system and aid digestion. Ginger, turmeric and lemongrass, which regularly feature in dishes, are all known to have been used in Asian medicine to treat a plethora of different complaints and illnesses. Many of the dishes come loaded with fresh vegetables, seafood and have spices added, all of which boost the metabolism and fill the body with vital nutrients. Did you know that the average height of a South Korean is some two inches more than that of their northern neighbors?

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The low fat diet enjoyed by South Koreans heavily features tofu, noodles, eggs and fish and is often accompanied with a side of kimchi , a fermented dish made of vegetables and a variety of seasonings. Being able to sample a range of different foods at one sitting seems rife for inadvertent gluttony; however when not eaten in a rush, the small portions of tasty, healthful foods will make you feel satisfyingly full well within the calorific limits. The high-fiber, low fat diet includes plenty of beans, vegetables, olive oil, seafood and oily fish, which are all superstars when it comes to weight control and general well-being.

Gazpacho is particularly noteworthy as it is full of cancer-fighting lycopene and antioxidants. Sweden places good diets at the forefront of its public health crusades.


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The Scandinavian diet in general is very healthy, with an obesity rate of 11 percent and an average life expectancy of 81 years. The Swedish diet has rather a lack of fruit and vegetables; instead, it is a diet that is rich in dark breads, berries, fish and dairy, which are laden with fiber and antioxidants, and come together to help burn fat. The quality of the food is high: the meat and dairy products come from animals that have eaten well during their lives, thus passing valuable nutrients on to the eater.

Fresh, vibrant, light and tasty are the words that come to mind when speaking of Vietnamese cuisine. In Saveur No. In this feature article in Saveur, a cookery magazine, Christopher Hirsheimer writes about the famous Turkish cookbook writer and teacher Nevin Halici, a native of the ancient city of Konya-the hometown of the famous Sufi poet and mystic Jalal al-Din al-Rumi and the capital city of the Seljuk Turkish Sultanate-and author of Sufi Cusine.

In her writings Halici inspires the poems of Rumi in which recipes are mentioned to prepare the delicious and exotic dishes that are still being served in modern day households of Konya, though their origins might not be known to the local population. In short these recipes give food a spiritual dimension. Indeed, food here nourishes not only our physical existence but also our spirits and souls. Istanbul : Aksit, c She shelters the traces of various civilizations as a result of her location in the world, hosting innumerable nations in her history which is evident in the vegetation, the zoology and sea products.

From the Tables of Lebanon: Traditional Vegetarian Cuisine (Healthy World Cuisine)

The synthesis of all those cultures is revealed by the Ottoman, the famous Turkish cuisine has maintained a prominent position among the cuisines of the world. This book is aimed at guiding the cook to prepare delicious meals. You can explore new tastes while experimenting with the recipes" p. Bloomington, Indiana: Author House, There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth.

All recipes have been tested and are easy to follow. Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisines. Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region.

Arabic calligraphy, and photos, paintings and sketches add to the pictorial appeal of the book" Back cover. Westport, Connetucut: Greenwood Press, As in other Mediterranean gastronomies, meat is rare and vegetables often used. The religious purity rules also have consequences for the kitchen, which is important for the health of the people. London: Kyle Cathie [].

It is steeped in history and mystery, teasing the palate with exotic and tantalizing flavors. Delicate and spicy, aromatic and fragrant, scented and syrupy-these are some of the words that come to mind. The tastes are rich and pleasing, the images romantic, airy and ancient. Rose petals and orange blossom, tamarind and dates, figs and apricots, mulberries and melons, saffron and orchid root, almonds and pistachios, olives, coriander and cumin-a myriad of flavors and dishes that are intricately entwined in the fascinating history of this vast and exciting region" p.

Salah, photography by Basem S. Easy and simple recipes that make your neighbors and guests savor the aroma coming out from your kitchen. When the conversation goes culinary this book will make you the star of your guests" p. London: Michael Joseph, The three are part of the Mediterranean culinary culture that the West has come to love and also share legacies from the Islamic world, with echoes from ancient Persia and Medieval Baghdad, Moorish Spain and the Ottoman Empire" p.

Richmond: Curzon, Yes, some of the famous chefs were no less than members of the royal Abbasid dynasty in the capital of the Islamic Empire, Baghdad. On this page is a recipe in verse for a dish called "Narjisiyah" by the Prince Ibrahim,s son of the Caliph al-Mahdi or or 9. It is simple and clear and easy to apply. Give it a try! New York: Columbia University Press, c In this book the author explores the relationship between "food", "literature" and "good manners" in Arabic literature. He maintains that the three concepts are interrelated; food, literature, and good manners derive in Arabic from the same trilateral root a-d-b.

In the last paragraph of his book, the author writes:. London: Bloomsbury, In this cookbook we encounter a mixture of various cookery traditions: Andalusian, Turkish, French, Jewish and Egyptian. The author was borne in Egypt to an affluent Jewish family whose Spanish Andalusian ancestors came to Egypt from Istanbul, Turkey as officials in the Ottoman administration, shortly after Sultan Selim I took over Egypt in Her mother was French and she herself spent more than thirty years in France.

On this page a recipe for one of the most popular dishes in Egypt, " Ta'miyya with Tehina ," or, the Egyptian " Falafel ". Completely vegetarian, highly nutritious, cheap and easy to prepare. On page 42, is a recipe for another similar and popular Egyptian dish: " Ful Medames " Cooked Fava Beans said to be the favorite breakfast dish for the late Egyptian King Faruk In this Egyptian Cookbook, the author Samirah Shanudah, a Coptic Egyptian, gives around recipes of the most popular dishes in Egypt.

Some of the traditional Egyptian dishes, as their names suggest, might have been handed down from ancient Egypt for generations. Egyptian Food and Drink by Hilary Wilson. Aylesbury, Bucks [England]: Shire, Old Kingdom tomb owners are shown overseeing the work of their servants preparing and delivering all manners of foodstuffs, Middle Kingdom tomb models reproduce the activities of the bakery, brewery and butcher's yard.

New Kingdom monarchs are portrayed offering to the gods plates of bread, meat and vegetables. Food was naturally essential to the Egyptians but Eighteenth Dynasty paintings of dinner parties show that the affluent upper class enjoyed the luxury of eating for pleasure" p. The curled pastry shown in the picture is the modern " Mushabbak " made of a mixture of semolina, yoghurt or milk, baking soda, deep-fried in oil and dipped in syrup.

It is still a popular dessert in many Middle Eastern countries and made the same way. Jahri, The book contains more than recipes of the different foods and dishes prepared in the Moroccan households.

The author has tried the recipes herself. They are simple and clear. Northhampton, Massachusetts: Interlink Books, When you enter a home, whether it is a wealthy household or a humble Berber tent, you will be greeted with a warm welcome and offered a variety of food. It would be an insult to refuse, and why would you? The hospitality of Morocco is an experience not to be missed; food is always plentiful and wonderfully aromatic and flavorsome" p. The Moors introduced a host of exotic ingredients to Spain, Portugal, Sicily and Province, and in turn when they were expelled from al-Andalus [southern Spain] they retained the culinary knowledge they had gained from the Iberian Peninsula resulting in one of the world's most exotic and tantalizing cuisines.

With flavorsome " Tagines ", subtly spiced " Couscous " and sticky almond pastries. This book covers all the wonderful tastes of Moroccan food" back cover. Dimashq: Wizarat al-Thaqafah, A plate of delicious mixed pickles: carrots, cauliflower, eggplant, varieties of cucumber and squash which the author photographed at one of the pickle stores in Damascus in Zurich: Sanssouci, c One needs no more than a glance at this kaleidoscope of colors and shapes - where the ancient past of the oldest continuously inhabited city in the world embraces the present - to taste and smell the aromas of the delicacies prepared on the streets and in the households of Damascus, the present capital of Syria, and for almost one century the capital of the Islamic Empire Introduction by John Mead Governer of Vermont, Rutland, Vt.

Although an autobiography of a Syrian immigrant from Mount Lebanon who came to the United States in , this book contains recipes of the Syrian dishes which Mrs. Haddad used to prepare for her family. These same recipes from the turn of the 20 th century are still being used in modern Syria and Lebanon and by the descendents of the Syrian and Lebanese Americans until now. The southern region of the Arabian Peninsula, especially Yemen and Hadramut the land of the famous Arabian frankincense , had a long cultural history, way before the advent of Islam.

In this cookbook, a native and a teacher from that part of the world gives us recipes from modern Yemen.

Some of the dishes' names do indeed point to the possibility that they are the same as those the ancient Yemenites used to prepare. Northbrook, IL: Siamanto Press, Conversely, as Armenians settled throughout the Middle East, a large number of their recipes became part of the cuisines of other countries in the region" p.

New York: St. Martin's Press, The Armenian cuisine is a product of the lands inhabited by the Armenians for millennia: Armenia proper, Turkey, Greece, the Mediterranean shores, and some Arab countries, especially Syria, Lebanon, and Iraq. In essence, it is a Middle Eastern cuisine.

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It is still alive among the descendents of the early Armenian immigrants in both North and South America and other parts of the world where Armenian communities are settled. Monterey, California: Mayreni Publishers, Simply Armenian draws on the ancient culinary traditions of the Tigris and Euphrates river basins to explore over classic recipes ranging from inexpensive but tasty peasant fare to special occasion dishes. More than half are meat-free and all are delivered with the cheerful generosity of a neighbor" back cover.

New Canaan, CT: Lionhart, They shouldn't be.