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Arabesque: A Taste of Morocco, Turkey, and Lebanon

Recent Reviews

Eggplant with Pomegranate Molasses reviewed by jenncc

11th April 2014

Great dish! Cooked the eggplant directly on the coals of the grill, peeled and strained overnight. The pomegranate provides nice tang to the smoky eggplant. I have also made this in the oven or "burnt" the eggplant over a stove top flame - it's always...
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Eggplant Puree reviewed by kfranzetta

1st February 2012

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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Grated Cucumber and Mint Salad reviewed by kfranzetta

1st February 2012

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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Tagine of chicken with preserved lemons and olives reviewed by broadbean

12th September 2011

This is a very simple recipe which turns out extremely delicious! I added some bouquet garni while the liquid cooked down, which worked well.
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