wester's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
| Date | Rating
Book of Middle Eastern Food
By Claudia Roden
Vintage - 1974
Cream cheese and celery salad : page 65
Boring. Won't make this again.
useful (0)
Eggah bi korrat / leek eggah : page 146
Nice "omelette".
I did not manage to turn it out into a serving dish, it was a bit messy. But it tasted good.
useful (1)
Eggah bi Lahma (Meat eggah) : page 147
This is a very nice way to stretch ground meat - I fed 4 adults and 4 children on less than a pound of meat.
Personally, I did not find the taste very exciting, but everybody else liked it and the guests asked for the recipe.
I cooked it on pretty low heat but not very low as she says, I think else it would not have been cooked through in 20 minutes.
Next time, I think I will add the eggs to the meat one by one, instead of beating them first and then mixing. I think that will make it easier to mix everything together.
useful (1)
Filling for vegetables V : page 302
Nice but not very brilliant. Could use a bit more spice.
useful (1)
Meat with Zucchini and Chickpeas : page 244
A simple stew, but it did have everyone asking for seconds, and thirds, ... It smelled lovely, too. It seemed like a lot, and it was, but not as much as I thought. I guess it would serve about 5-6 people.
The liquid did not get absorbed, but that was fine, as it was very tasty. It just was a rather soupy stew.
I used lamb, and that worked very well. I don't think it would have been as good with beef. I served it over rice, which was perfect. Alternatively, it could be served with good white bread.
I added a bit of lemon juice at the end, a bit less than half a lemon.
This recipe makes me want to try the Meat Stew with Eggplants on p. 236 as well, as that is quite similar.
useful (2)
Rhubarb Khoresh : page 360
First a warning: this dish contains rhubarb but no sugar, so only make this if you like things really tart!
This dish got a very mixed reception at my home. I quite liked it, my daughter (of 3) devoured it, my son (3 as well) hardly touched it, and my husband thought it was ridculous, a waste of both rhubarb and lamb.
I combined this recipe with the recipe in Jane Grigson's Fruit Book. I included all herbs and spices, used lamb, and used water to cover it with.
I thought the taste was very different and interesting, but also really tart. If I make this again I might add some raisins to counter the tartness. Not sugar, I think that would change the character of the recipe too much.
useful (2)
Yogurt Drink : page 444
Also known as ayran (or abdug, or laban, according to the book).
The amount of salt needed is not given. If you haven't had it before: you should just be able to taste the salt, it should not be really salty.
useful (0)