The Ultimate List of Middle Eastern Cookbooks (Part One)

The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking, by Habeeb Salloum

From the publisher: “Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.”

Buy it here: Amazon or Bookshop.org

My Egyptian Grandmother’s Kitchen: Traditional Dishes Sweet and Savory, by Magda Mehdawy

From the publisher: “While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories—including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts—the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.”

Buy it here: Amazon or Bookshop.org

Tagines and Couscous: Delicious Recipes for Moroccan One-Pot Cooking, by Ghillie Basan

From the publisher: “Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish, plus plenty of ideas for fresh-tasting salads and vegetable sides.”

Buy it here: Amazon or Bookshop.org

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (expanded and updated), by Najmieh Batmanglij

From the publisher: “Completely redesigned for today’s generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine.

This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture.”

Buy it here: Amazon or Bookshop.org

Ma Baseema: Middle Eastern Cooking with Chaldean Flair, by the Chaldean American Ladies of Charity

From the publisher: “Ma Baseema, Middle Eastern Cuisine with Chaldean Flair gives you a taste of a culture that has one of the world’s oldest cuisines, dating back to ancient Mesopotamia. This culinary journey will show you the essence of Chaldean food and delight your palate with a tempting collection of recipes ranging from soups, appetizers, salads, main-course dishes, breads and desserts. Upon savoring a Chaldean homemade meal, we hope you will say Ma Baseema (how good it is).”

Buy it here: Amazon or the Chaldean American Ladies of Charity

Mourad: New Moroccan, by Mourad Lahlou

From the publisher: “What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here―the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.”

Buy it here: Amazon or Mourad San Francisco

Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi

From the publisher: “In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.”

Buy it here: Amazon or Bookshop.org

Modern Flavors of Arabia: Recipes and Memories from my Middle Eastern Kitchen, by Suzanne Husseini

From the publisher: “Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother’s cooking and enjoy her refreshingly new take on the traditional–pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche.”

Buy it here: Amazon or Barnes & Noble

The New Middle Eastern Vegetarian: modern recipes from Veggiestan, by Sally Butcher

From the publisher: “In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.”

Buy it here: Amazon or Bookshop.org

Authentic Egyptian Cooking: From the Table of Abou El Sid, by Nehal Leheta

From the publisher: “Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo’s most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world.

Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don’t have the heritage of the pharaohs in their family backgrounds.”

Buy it here: Amazon or Bookshop.org

The Complete Middle Eastern Cookbook (revised and updated), by Tess Mallos

From the publisher: “For generations The Complete Middle Eastern Cookbook has been the most well-respected and authentic cookbook on Middle Eastern food. Since it was published in 1977, it has never been out of print and continues to sell throughout the world. Now, completely redesigned, revised, and updated, the influential and iconic The Complete Middle Eastern Cookbook is ready for a whole new generation of cooks. With more than 500 recipes carefully tested and set out in easy-to-follow steps, Tess Mallos shows you how to produce delectable meals from the fascinating cultures of the Middle East.”

Buy it here: Amazon or World of Books

Comptoir Libanais, by Tony Kitous and Dan Lepard

From the publisher: “The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous’ recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous’ approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking.”

Buy it here: Amazon or World of Books

New Middle Eastern Street Food: Snacks, Comfort Food, and Mezze from Snackistan, by Sally Butcher

From the publisher: “An excellent collection of recipes presented with infectious humor and charm… Hot on the heels of The New Middle Eastern Vegetarian, Sally Butcher brings us The New Middle Eastern Street Food Cookbook: a fabulous collection of quick, healthy, and easy-to-prepare recipes from Snackistan, a fictitious land where tummies are always full, and there’s a slightly naughty smile on every face. It features simple fare that people actually eat on a daily basis: street food, or dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week.

This book picks out the Middle East’s most exciting street foods and mezze dishes, together with a variety of homely and simple snack recipes elicited from family and friends.”

Buy it here: Amazon or Bookshop.org

Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Dishes, by Bethany Kehdy

From the publisher: “In her debut book Pomegranates & Pine Nuts [NOTE: later republished as The Jewelled Kitchen], Lebanese-American Bethany Kehdy provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.

Try a fragrant Fish Tagine with Preserved Lemons from the Moroccan chapter; fiery Lamb Shanks with Butterbeans and Tomatoes from the Lebanese; or delicately spiced Chicken, Walnuts and Pomegranate Stew from the Persian. All the cuisines of the regions are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian, and all the recipes are easy to make.”

Buy it here: Amazon or Bookshop.org

Olives, Lemons and Za’atar: The Best Middle Eastern Home Cooking, by Rawia Bishara

From the publisher: “These dishes represent the flavors of Rawia’s Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother’s most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.”

Buy it here: Amazon or World of Books

Persiana: Recipes from the Middle East & Beyond, by Sabrina Ghayour

From the publisher: “A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.”

Buy it here: Amazon or Bookshop.org

The Food of Oman: Recipes and Stories from the Gateway to Arabia, by Felicia Campbell

From the publisher: “Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration.”

Buy it here: Amazon or Thrift Books

Honey & Co: The Cookbook, by Sarit Packer and Itamar Srulovich

From the publisher: “After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London’s hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that’s as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.”

Buy it here: Amazon or Bookshop.org

The Iraqi Table, by Raghad Al Safi

From the publisher: “The Iraqi Table, a cookbook that not only provides recipes for the rich and delicious Iraqi cuisine, but also celebrates its traditions, culture and heritage. After collecting recipes for over a decade, Raghad Al Safi refined, perfected and compiled them in this collection, which is a loving tribute to her motherland and its cuisine. Iraqi food has been influenced by many cultures and eras, making it a rich, eclectic and complex culinary experience. From the ancient Akkadians, Assyrians and Babylonians through to the Ottoman Empire, Iraqi cuisine has a vast heritage. Through The Iraqi Table, Raghad serves up a rich mixture of mouth-watering food, culture, history and storytelling.” 

Buy it here: Amazon

Joon: Persian Cooking Made Simple, by Najmieh Batmanglij

From the publisher: “In Joon, master chef Najmieh Batmanglij distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book–each accompanied by a photograph of the finished dish–come straight from Najmieh’s kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style.”

Buy it here: Amazon or Bookshop.org

Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen, by Maureen Abood

From the publisher: ”Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood’s childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers.”

Buy it here: Amazon or Bookshop.org

Soup for Syria: Recipes to Celebrate Our Shared Humanity, collected by Barbara Abdeni Massaad

From the publisher: “Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations.”

Buy it here: Amazon or Bookshop.org

Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream, by Anissa Helou

From the publisher: “The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents seventy classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. From Egyptian Bread Pudding to Turkish Fritters and Crispy Algerian “Crepes,” this is a delectable tour of Middle Eastern treats you won’t want to miss.”

Buy it here: Amazon or World of Books

Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea, by Jeffrey Gregory-Smith

From the publisher: “In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country’s traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.”

Buy it here: Amazon or Blackwell’s

Zahav: A World of Israeli Cooking, by Michael Solomonov and Steven Cook

From the publisher: “Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called ‘Jerusalem in a bowl.’”

Buy it here: Amazon or Bookshop.org

The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist, by Ramzi Choueiry

From the publisher: “World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef, “the smiling chef” shares his finest and tastiest recipes in The Arabian Cookbook, combining traditional dishes with a personal twist. Filled with a bountiful range of dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. Prepare classics like baba ghanoush, hummus, falafel, and baklava, as well as more exotic dishes, such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses.”

Buy it here: Amazon or Bookshop.org

The Middle Eastern Kitchen: Authentic Dishes from the Middle East, by Rukmini Iyer

From the publisher: “The food of the Middle East is a culinary triumph, conjuring the taste of sweet, syrup-soaked pastries, the scent of saffron-infused stews, and the sight of delicately pink Turkish delight and ruby pomegranate seeds. The depth, complexity, and variety of the food and cooking styles and truly extraordinary and will inspire all your senses.

100 recipes with simple step-by-step instructions and beautiful photos on high quality pages. Most of the dishes in this book are simple enough to cook for a quick, flavor-packed, weeknight dinner. For weekend cooking, there are plenty of easy, slow cooked stews and tagines, and more hands-on kibbeh and small pies are great for an afternoon of adventurous assembly-line cooking.”

Buy it here: Amazon or World of Books

The Middle Eastern Vegetarian Cookbook, by Salma Hage

From the publisher: “Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.

Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.”

Buy it here: Amazon or Bookshop.org

Palestine on a Plate: Memories from my Mother’s Kitchen, by Joudie Kalla 

From the publisher: “This is a celebration of real Palestinian food, cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavors of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar).”

Buy it here: Amazon or Bookshop.org

The Saffron Tales: Recipes from the Persian Kitchen, by Yasmin Khan

From the publisher: “In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin’s recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.” 

Buy it here: Amazon or Bookshop.org

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe, by Ana Sortun and Maura Kilpatrick

From the publisher: “Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za’atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.”

Buy it here: Amazon or Bookshop.org

The Taste of Egypt: Home Cooking from the Middle East, by Dyna Eldaief

From the publisher: “Combining mouthwatering recipes with a fresh, contemporary design, The Taste of Egypt brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style. Impress your dinner guests with sublime appetizers such as stuffed-vine leaves and roast eggplant dip. Cook up a storm with silky cumin-infused lentil soup, sensational spiced meatballs, and delicious artichokes cooked in red pepper sauce. There are summery salads to fill a picnic hamper and hearty slow-cooked beans and basterma (fenugreek-spiced cured beef) to evoke the bustling warmth of a Middle Eastern food market. And the recipes for sweet delights are designed to satisfy even the most persistent sweet tooth.”

Buy it here: Amazon or Bookshop.org

Bone Soup and Flipped Bread: The Yemenite Jewish Kitchen, by Sue Spertus Larkey

From the publisher: “With beautiful photographs, both modern and archival, this cookbook presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950’s. Notable is the strong impact of Yemenite cuisine on today’s Israeli food scene. A chapter on the indispensable Yemenite larder is followed by three sections devoted to everyday recipes and recipes for foods that traditionally accompany life-cycle events and holidays. These are prefaced by descriptions of the many colorful customs central to the celebrations, Yemenite cooks personal stories, tips and above all, their deep desire to preserve their beloved food heritage.” 

Buy it here: Amazon or Bookshop.org

Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, by Robyn Eckhardt

From the publisher: “Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes.”

Buy it here: Amazon or Thrift Books

Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, by Julie Ann Sageer

From the publisher: “Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla―a stew of tomato, green pea, and lamb―to honey and rosewater-infused desserts.”

Buy it here: Amazon or Bookshop.org

Mouneh: Preserving Foods for the Lebanese Pantry, by Barbara Abdeni Massaad

From the publisher: “The reality for many of us is that we no longer enjoy a strong connection to our culinary roots. As much as we might wish the contrary, the beauty and simplicity of home-preserved pantry items, the mouneh, taken for granted during our childhood, often seems a lifetime away. In Barbara Abdeni Massaad’s book, Mouneh: Preserving Foods for the Lebanese Pantry, we’ve been thrown a lifeline to a piece of our cultural and culinary identity. So many things we would love to recreate for our own families become possible within these pages, thanks to the author’s diligent research, stunning photography, simply presented instructions and delightful stories.”

Buy it here: Amazon or Bookshop.org

Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara, by John Gregory-Smith

From the publisher: “Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist.”

Buy it here: Amazon or World of Books

Our Syria: Recipes from Home, by Itab Assam and Dina Mousawi 

From the publisher: “Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country’s darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents.

Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world’s greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home.”

Buy it here: Amazon or Bookshop.org

The Palestinian Table, by Reem Kassis

From the publisher: “While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored – until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. But this is more than just a cookbook; author Reem Kassis truly creates a sense of ‘place,’ exploring the importance of heritage and community through her recipes and stories. In her debut cookbook, Reem Kassis weaves a tapestry of local customs,context, personal anecdotes and traditions of Palestinian life and cooking. Ranging from simple breakfasts to celebratory dishes fit for a feast, recipes are accompanied by specially commissioned photographs, bringing these vibrant dishes to life.”

Buy it here: Amazon or Bookshop.org

Ramadan Express, by Lina Saad 

As reviewed in British Muslim Magazine: “Ramadan Express is on the one hand a much-needed practical guide for those wishing to cook imaginatively, but fuss-free, during Ramadan and yet, on the other, it is an evocative culinary journey reflecting the author’s peripatetic life and recipes from Africa to the Middle East. From her West African childhood in Sierra Leone via Beirut and on to London, Lina Saad weaves a story, through recipes and memories, of the faraway cultures and countries that have inspired her cooking along the way.”

The book includes over 80 recipes divided into the chapters Soups, Salads, Grab & Eat, Main Meals, and Desserts & Drinks.

Buy it here: Amazon or Thrift Books

Vegan Recipes from the Middle East, by Parvin Razavi

From the publisher: “Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.” 

Buy it here: Amazon or Bookshop.org

The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria, by Marlene Matar

From the publisher: “Surrounded by fertile lands and located at the end of the Silk Road, which passed through Central Asia and Mesopotamia, Aleppo was a food capital long before Paris, Rome, or New York. Its diverse communities of Arabs, Kurds, Armenians, Circassians, and others contributed to its culinary traditions and produced a vast selection of different types of dishes—and no less than 20 kinds of kibbeh recipes. Here, one of the Arab world’s most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread.” 

Buy it here: Amazon or Bookshop.org

Baladi: A Celebration of Food from Land and Sea, by Joudie Kalla

From the publisher: “Joudie takes an entirely flexible approach to cooking, using influences from her home to create new dishes, and bringing her own twist to more traditional recipes. Baladi features recipes according to the area that they hail from, such as the land, the sea, the fields, the orchard . . . Experience the wonderful flavors of Palestine through Daoud Basha (lamb meatballs cooked in a tamarind and tomato sauce), khubzet za’atar (za’atar brioche twists), samak makli bil camun (fried fish selection with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.”

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Bottom of the Pot: Persian Recipes and Stories, by Naz Deravian 

From the publisher: “At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz’s family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia.”

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The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen, by Mayada Anjari

From the publisher: “Organized by everyday fare, celebrations, and sweets, The Bread and Salt Between Us offers over forty recipes that recall the flavor and comforts of Mayada’s home in Syria. From the fresh tabbouleh she learned to prepare alongside her mother and sisters to the rice pudding that won over her future husband, these easy-to-approach dishes tell the story of a family whose culinary traditions have sustained them as they build a new life in the United States. All proceeds from sale of this book will directly benefit Mayada’s family, and members of the refugee community.”

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Casablanca: My Moroccan Food, by Nargisse Benkabbou

From the publisher: “Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family’s recipes and her innovative cross-cultural creations. 

Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them — Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea.” 

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Culinary Magic of the Emirates: Whispered Through Traditional Stories by Alexandra von Hahn

From the publisher: “Culinary Magic of the Emirates offers an intimate glimpse into Emirati homes, food rituals and traditions. The authentic recipes have been shared by twenty-seven Emiratis from across the UAE. The author, Alexandra von Hahn, has collected these narratives and recipes during her years within UAE diplomatic circles. Having spent time with each of the people featured in the book, the author has lovingly crafted this legacy piece for local and international audiences passionate about Emirati cuisine and culture.”

Buy it here: Books Arabia

Empowering Women Through Cooking: Jordan, from Seven Circles LLC

From the publisher: “Empowering Women through Cooking – Jordan is a project that includes the stories and Middle Eastern recipes of 54 women, who live in Jordan and come from different national backgrounds, religions, socio-economics levels, talents, and struggles. 

This project is a validation that civil society, public sector, private sector, academia, impact funds, and aid agencies can (and must) work together on empowering women.”

Buy it here: Amazon (Kindle edition)

Feast: Food of the Islamic World, by Anissa Helou 

From the publisher: “In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. 

Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup.”

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Feasts from the Middle East, by Tony Kitous

From the publisher: “Whether you’re after breakfast with a twist, a quick-fix lunch, or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen, lovingly created by Tony Kitous, founder of the Comptoir Libanais restaurants, and the Comptoir chefs. Recipes include aubergine shakshuka, spiced fried squid with harissa sauce, slow-cooked shoulder of lamb, chicken and chickpea stew, fried red mullet with crisp bread and tahina, stuffed peppers, semolina, almond and orange blossom honey cake, and fig, halloumi and pistachio tart.”

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Feasts: Middle Eastern Food to Savor & Share, by Sabrina Ghayour

From the publisher: “Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.”

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Israeli Soul: Easy, Essential, Delicious, by Michael Solomonov and Steven Cook

From the publisher: “For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.” 

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The Jewelled Table: Cooking, Eating & Entertaining the Middle Eastern Way, by Bethany Kehdy

From the publisher: “In The Jewelled Table, Bethany Kehdy takes classic and traditional recipes and demystifies them, in turn reinterpreting them for a modern cook, without sacrificing authenticity. Over 80 ancient and every day recipes from the Middle East are reinterpreted and made accessible for cooking in a Western kitchen without losing their integrity. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday dinners, celebratory feasts, and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.”

Buy it here: Amazon or World of Books

The Mezze Cookbook: Sharing Plates from the Middle East, by Salma Hage

From the publisher: “More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.”

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Sifratna: Recipes from Our Yemeni Kitchen, by Amjaad Al-Hussain

From the publisher: “Sifratna is Arabic for “our dining table,” and Amjaad al Hussain, an American born into a Yemeni immigrant family, is generously eager to welcome cooks to a table set with both traditional dishes and those that she and her kin have developed in the US by applying Yemeni flavors in new ways. This is the kind of enthusiastic self-publishing that helps regional cooking flourish away from its roots. Anyone familiar with the common array of Middle Eastern dishes that seems to show up in many cookbooks will be happily surprised by the distinctiveness of the recipes here. Gishr is a coffee drink made from the bean’s shells and powdered ginger. Mateet is a creamy breakfast soup incorporating barley flour, yogurt, and savory spices. Zigny chicken, using an Ethiopian spice blend and served with a crepe-like bread, is a reminder of how close the two countries are.” 

Buy it here: Kitchen Arts & Letters or Sifra Foods

SUQAR: Desserts & Sweets from the Modern Middle East, by Greg & Lucy Malouf

From the publisher: “The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg’s restaurant kitchens). The recipes merge the spices, flavors and scents of Greg’s childhood with the influence of Greg’s training in the West to create dishes in Greg’s signature Modern Middle Eastern style.”

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Table Tales: The Global Nomad Cuisine of Abu Dhabi, by Hanan Sayed Worrell

From the publisher: “In recent decades, Abu Dhabi, the capital city of the United Arab Emirates, has experienced a steady influx of people from around the world, all bringing their culinary influences. From Syria to Spain, India to Italy, Afghanistan to the Americas, an enticing array of aromas, flavors, and textures has blended with the local foodways to create a vibrant urban food culture of reinvention and collaboration, at home and on the streets. In this book, Hanan Sayed Worrell gives us an unprecedented tour of these fascinating culinary treasures. As a long-time resident of Abu Dhabi, the author takes us where few visitors can go: into the homes and lives of locals and expatriates.”

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Tahini and Tumeric: 101 Middle Eastern Classics Made Irresistibly Vegan, by Vicky Cohen and Ruth Fox

From the publisher: “Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there’s a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful.”

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