Arabiyya : recipes from the life of an Arab in diaspora
Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor
Available Copies by Location
| Location | |
|---|---|
| Victoria | Available |
Browse Related Items
| Subject |
| Cooking, Arab. |
| Genre |
| Cookbooks. |
- ISBN: 9781984859075
- ISBN: 1984859072
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Physical Description
print
vii, 295 pages : illustrations (chiefly colour) ; 26 cm - Publisher California : Ten Speed Press, [2022]
- Copyright ©2022
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Foreword / by Alicia Garza -- Introduction: An Arab tells her story -- How to host like an Arab. Setting up your kitchen ; Spice mixes and pantry snacks ; Base sauces, stocks, and condiments -- The Arab street corner bakery. For the love of bread: the basics of bread making ; Khobz wa mu'ajinaat = Savory breads and pastries ; Halaweyat bil furn = Bakery sweets -- The Arab table. Mezze = Small plates ; Suhoun = Main plates -- An Arab finds her vegetable roots. Khodrawat = Veggies ; Mouneh = Pickles and preserves -- An Arab finds her (food) way. Halaweyat al munsabat = Special occasion sweets ; Mashrubat = Drinks -- Epilogue: Arab hospitality is not for sale -- Where I go for ingredients. |