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Arabesque

Written by

Claudia Roden

Published

27 October 2005

Arabesque

Who’s the author? Claudia Roden, author of New Flavours of the Lebanese Table, The Food of Spain, The Food of Italy and many more.

What’s it about? Claudia Roden collects both old and new recipes from Turkey, Lebanon and Morocco and finds out how cooking has evolved since she first introduced us to these cuisines in the 1960s.

Recipes we love: Almond Pastries in Honey Syrup, Chicken with Fresh Figs and Walnuts, Lamb Shanks cooked in Yoghurt

Good book for: Anyone looking to explore Turkey, Lebanon and Morocco via their kitchen. Plus if you’re a fan of Claudia Roden this is an excellent cookbook to add to your collection.

Recipes from Arabesque

Skate with Preserved Lemon and Green Olives (Hout Bil Laymoun M’Rakade Wal Zeytoun)

Skate with Preserved Lemon and Green Olives (Hout Bil Laymoun M’Rakade Wal Zeytoun)

by Claudia Roden from Arabesque

Tagine-inspired Chicken with Preserved Lemons | Claudia Roden

Tagine of Chicken with Preserved Lemons and Olives (Tagine Djaj Bi Zaytoun Wal Hamid)

by Claudia Roden from Arabesque

Moroccan-inspired Roast Shoulder of Lamb with Couscous | Roast Recipe

Roast Shoulder of Lamb with Couscous and Date Stuffing (Dala M’Aamra Bi Kesksou Wa Tmar)

by Claudia Roden from Arabesque

Sautéed Chicken with Tomato Pilaf (Tavuk Ve Domatesli Pilav)

Sautéed Chicken with Tomato Pilaf (Tavuk Ve Domatesli Pilav)

by Claudia Roden from Arabesque

Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi)

Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi)

by Claudia Roden from Arabesque

Bulgur and Chickpea Salad (Safsouf)

Bulgur and Chickpea Salad (Safsouf)

by Claudia Roden from Arabesque

Aubergines with Tomatoes and Chickpeas (Mussaka’A Menazzaleh)

Aubergines with Tomatoes and Chickpeas (Mussaka’A Menazzaleh)

by Claudia Roden from Arabesque

Claudia Roden Moroccan-inspired Lentils with Pasta | Rishta Bi Addas

Lentils with Pasta and Caramelized Onions (Rishta Bi Addas)

by Claudia Roden from Arabesque

Rice Pudding with Apricot Compote (Roz Bi Halib Wal Mishmish)

Rice Pudding with Apricot Compote (Roz Bi Halib Wal Mishmish)

by Claudia Roden from Arabesque

More books by Claudia Roden

Med: A Cookbook | Claudia Roden

Med

Claudia Roden

The Food of Spain

The Food of Spain

Claudia Roden

Claudia Roden's Simple Mediterranean Cookery

Claudia Roden’s Simple Mediterranean Cookery

Claudia Roden

Claudia Roden's Foolproof Mediterranean Cookery

Claudia Roden’s Foolproof Mediterranean Cookery

Claudia Roden