Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 18, 2019
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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


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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