Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 3, 2021
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Algerian Pasta in the Style of Biskra
Shakhshukha al-Bisakra
(Pasta with Variety Meats)
Lasagna squares with brains (or sweetbreads) and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Algerian Potato Purée with Cheese
Batatis Mirhya
(Vegetables)
Potato puree with Gruyere cheese
posted: 03/17/2008

Batter-fried Fish
Samak Maqli
(Seafood)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Chickpea Soup with Cumin
Hummus bi'l-Kammun
(Soups)
Chickpea soup with harisa and cumin
posted: 01/08/2007

Couscous with Lamb
Kaskasu bi'l-Lahm
(Rice, Couscous, and Other Grains)
Algerian style couscous with lamb and vegetables
posted: 01/09/2007

Couscous with Vegetables
Kaskasu bi'l-Khudra
(Rice, Couscous, and Other Grains)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

Fennel, Onion, Tomato, and Green Olive Salad
(Salads)
Salad of raw fennel, onion, tomato, and green olives in olive oil and mint
posted: 12/29/2006

Frittata of Lamb and Parsley
Maquda bi'l-Lahm
(Eggs)
Algerian-style frittata with lamb, parsley, and onions
posted: 06/02/2009

Griddled Eggplants with Caraway Marinade and Green Peppercorns
Badhinjan Misharmla
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Griddled eggplants with caraway flavored marinade and tomatoes and green peppercorns
posted: 09/01/2007

Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Stews)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008



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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


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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