| 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. |
| 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. |
| I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious! |
| 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. |
| 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. |
| This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests. |
| 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. |
| 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. |
| 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. |
| 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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