The Arabian Nights Cookbook ─ From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cooking

**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award**

Prepare delicious and healthy meals with this award-winning Arabian cookbook

For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world.

The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.

Authentic Arabian recipes include:

• Classic Hummus Chickpea Puree
• Spicy Eggplant Salad
• Hearty Meat and Bulghur Soup
• Tandoori Chicken, Omani-Style
• Golden Meat Turnovers
• Fish Fillets in an Aromatic Red Sauce
• Spicy Falafel Patties
• Delicious Stuffed Zucchini
• Cardamom Fritters with Walnuts in Orange-Blossom Syrup
• Real Arab Coffee Made Just Right
• And many more…

Habeeb Salloum is an accomplished Canada-based food and travel writer for such magazines asGourmet, Christian Science Monitor and Vegetarian Times. He is the author ofFrom the Lands of Figs and Olives, a Middle Eastern and North African cookbook. He lives in Ontario, Canada.