kfranzetta's Reviews
10 recipe(s) reviewed. Showing 1 to 10Sort by: Title | Date | Rating
Arabesque: A Taste of Morocco, Turkey, and Lebanon
By Claudia Roden
Knopf - 2006
Cheese and Yogurt Dip : page 250
With only three ingredients, this dip is very simple, but so delicious. It is great with the Eggplants with Tomatoes and Chickpeas, but also great on its own with pita bread.
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Cucumber and Yogurt Salad : page 156
This is a nice accompaniment to many of the dishes in this cookbook. I used small Persian cucumbers, and I salted and let them drain over night.
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Eggplant Puree : page 154
I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious!
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Eggplants with Tomatoes and Chickpeas : page 262
This recipe is delicious! The pomegranate molasses really adds a special flavor, transforming some very basic ingredients into a delicious dish. I used one 28-oz. can of plum tomatoes instead of the fresh with very good results.
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Grated Cucumber and Mint Salad : page 44
The orange flower water in this salad adds a nice, refreshing flavor. I would recommend salting the grated cucumber and letting it sit in a colander for an hour or so to try to get it to release some of it's water.
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Orange, Olive, and Onion Salad : page 48
This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests.
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Pistachio Cake : page 229
This cake was a huge hit, and simple to make. The syrup is key, and very delicious. I might even make just the syrup to use in cocktails.
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This is a good make-ahead salad with an interesting combination of flavors. It was great the day I made it, but it didn't hold up very well the second day.
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Vermicelli Rice : page 304
I have made this recipe both in a rice cooker and on the stove top and have had much better results from the stove top method. This is a good accompaniment to many of the main dishes in this book.
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Zucchini with Vinegar, Mint, and Garlic : page 265
This is a nice make-ahead side dish. The combination of the vinegar, dried mint, and garlic adds a nice kick to the zucchini.
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