From Turkey to Lebanon to Egypt, the Middle East is a region that has bred some of the most exciting cuisines in the world, and thanks to a host of brilliant food writers, chefs and cooks, British home cooks have been able to bring Middle Eastern flavours into their kitchens with increasing ease. Here are a few of the best Middle Eastern cookbooks from our favourite authors, including Claudia Roden, Yotam Ottolenghi and Tony Kitous.
Falastin is a celebration of the people, culture and food of Palestine from two key members of the core Ottolenghi team. Sami Tamimi co-wrote Jerusalem with Yotam, while Tara Wigley was one of the writers of SIMPLE, so there’s not only a foreword by Ottolenghi, but the recipes boast the same vibrant authenticity and precision that you would expect from an Ottolenghi cookbook. In the pages of this culinary guide to Palestine, you’ll find mouth-watering traditional recipes alongside stories from the people living and cooking there, from the yoghurt-making ladies of Bethlehem to the restaurateurs driving modern Palestinian cuisine.
From the man behind acclaimed Middle Eastern grill restaurant, Berber & Q, this eponymous cookbook is all about bringing Middle Eastern food to your barbecue. With a great variety of meat, fish and a special emphasis on vegetables too, recipes include the famed Cauliflower Shawarma, Buttermilk Chicken Shish Kebab and “>Skewered Monkfish Kebabs .
Bringing the flavours of Lebanon and North Africa to your kitchen, this cookbook from Tony Kitous, owner of the popular London chain, Comptoir Libanais, is not one to miss. Big on spices, fresh herbs and bright citrus flavours, this cookbook has a strong focus on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare.
This visually stunning cookbook is a celebration of a truly diverse cultural and religious melting pot. Ottolenghi and Tamimi bring together Jerusalem’s culinary influences from its Muslim, Jewish, Arab, Christian and Armenian communities into their versions of dishes that span spiced Shakshuka, smoother-than-smooth hummus, lamb kibber and fresh salads.
From the chefs behind Soho’s Le Bab restaurant, The Modern Kebab will show you how to reinvent the humble kebab into dishes you can and want to make at home. Ranging from meat to fish to veg, recipes include Iskender Chicken Kebab, Aubergine Sabich, Grilled Mackerel with Dill, Pickle and Fennel Kebab and plenty of mezze dishes too.
Since the 1960s, Claudia Roden has introduced generations of British cooks to Middle Eastern cooking, and here she does it again, collecting old and new recipes from Turkey, Lebanon and Morocco to find out how cooking has evolved since she first tasted these cuisines 50 years previously. Expect dishes like Bulgur & Chickpea Salad, Chicken with Tomato Pilaf and Mussaka’A Menazzaleh.