Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond – Nadia Zerouali and Merijn Tol (2014, Steward, Tabori & Chang, New York)
This sumptuous celebration of Arabic food is a delight for the confident cook and anyone interested in international flavours. Part of the fun would be to source the ingredients from Middle Eastern grocers or online, and the authors thoughtfully provide descriptions of what they mean by “white” tahini or savoury yogourts, the difference between Morrocan and Middle Eastern olives, how to whip up a batch of salt-preserved lemons, and successfully navigating through the huge amount of spices featured in these recipes. There are even tips on how to set the perfect buffet table and the etiquette involved in serving your dishes.
Pure eye-candy: Moghrabieh, Cinnamon-Star Anise Quinces, Grape-Leaf Rolls, Hearty Freekeh Soup, and Sumac Chicken. Ones I’m Going To Try: Watermelon Granita, Tahini-Halva Ice Cream, Cumin Fennel Fries, and Bulgar Salad (with pomegranate arils and toasted pistachios).