Clifford A. Wright's Recipes: Jewish Mediterranean

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

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March 15, 2010

Home > Recipes > Jewish Mediterranean

Algerian

Spicy Meat and Onion Stew
Tabikha
(Stews)
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007

Greek

Fish with Spices
Peshe kon Bahar
(Seafood)
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008

Spanish

Skirt Steak with Onions
Filete Estofar con Cebollas
(Beef)
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009

Tunisian

Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009

Veal, Chickpea, and Potato Stew with Turmeric
Tafina
(Stews)
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007

Algerian

Spicy Meat and Onion Stew

Greek

Fish with Spices

Spanish

Skirt Steak with Onions

Tunisian

Cheese and Potato Cigars of the Tunisian Jews

Veal, Chickpea, and Potato Stew with Turmeric

Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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