A Little Middle East Cookbook

The food of the middle East inextricably links many countries culinary-wise. It is simple to prepare and good to eat; it is spicy but not hot. This small but representative collection reflects the simplicity, the goodness of ingredients, the flavoursome quality of the dishes in recipes such as Taramasalata - a starter made from smoked cod roe - Yoghurt Soup; the ubiquitour Egga; Spinakopitta - spinach pie - Okra with Tomatoes; Kebabs; and Dried Fruit Compote.

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