Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 26, 2018
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Jordan

Mansaf
Mansaf
(Rice, Couscous, and Other Grains)
Bedouin lamb and rice feast platter
posted: 03/20/2008

Lebanon

Baba Ghannouj
Baba Ghannuj
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant and tahini puree
posted: 10/04/2007

Beets with Yogurt
Shamandar bi’l-Laban
(Vegetables)
Cooked sliced red beets with rich yogurt
posted: 09/16/2008

Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Fatayr - Spinach Pie Triangles
Fatayr bi’l-Sabanikh
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spinach-stuffed Arab-style individual pizzas
posted: 07/28/2011

Fattoush
Fattush
(Salads)
Salad of mixed greens and fried flat bread pieces
posted: 10/21/2008

Fried Eggplant with Yogurt
Badhinjan Maqli ma Laban
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried eggplant with garlic yogurt sauce, a hot and cool meze
posted: 08/05/2013

Kafta - Grilled Ground Lamb
Kafta Mishwiyya
(Lamb-Grilled)
Spiced ground lamb grilled on a skewer with bread and condiments
posted: 06/25/2014

Makdus al-Badhinjan
Walnut-stuffed Preserved Baby Eggplants
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Baby eggplant stuffed with walnuts and preserved with olive oil and chiles
posted: 11/30/2011

Peaches in Rose Water Syrup
(Desserts)
Tossed peaches, sugar, and rose water with whipped cream and crushed pistachios
posted: 12/13/2006



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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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