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 15, 2018
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Merguez Sausage
Mirqaz or mirkas
(Sausage, Grilled Sausage, Mixed)
Spicy Tunisian lamb sausage
posted: 01/11/2007

Pasta Squares with Spicy Lamb, Potatoes, and Chickpeas
Nawasar Mafawwra
(Pasta with Lamb)
Pasta squares (quadratini or quadrucci) steamed over broth with lamb, chickpeas, potatoes, and harisa
posted: 01/11/2007

Ragoût of Potatoes and Swiss Chard
Maraqat Batata
(Stews)
Ragout of spicy potatoes and Swiss chard cooked in a tagine
posted: 05/01/2014

Spicy Eggs and Sweet Peppers
'Ujja bi'l-Hrus
(Eggs)
Eggs with bell peppers and chiles with harisa
posted: 01/11/2007

Stuffed Meatballs in Spicy Tomato Sauce
Mubattan Bruklu
(Stews)
Meatballs stuffed with cauliflower and braised in spicy tomato sauce
posted: 01/11/2007

Tabil- A Tunisian Spice Mix
Tabil
(Basic Recipes and Sauces)
Garlic, coriander, caraway, and other spices spice mix for Tunisian recipes
posted: 01/11/2007

Tharid
Tharid
(Soups)
A renowned soup in the Arab world made of chicken, chickpeas, bread, and spices
posted: 03/01/2011

Tunisian Grilled Mixed Salad
Salata Mishwiyya
(Salads)
Grilled mixed vegetable salad with tuna and egg
posted: 01/11/2007

Tunisian Salad
Salatat al-Tunisiyya
(Salads)
Salad of diced tomatoes, peppers, and chiles with tuna, olives, and hard-boiled eggs
posted: 06/20/2010

Tunisian Variety Meat Sausage
'Asban
(Sausage, Grilled Sausage, Mixed)
Tunisian-style andouillette (variety meat) sausage
posted: 10/25/2015



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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