The Ultimate List of Middle Eastern Cookbooks (Part Two)

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine (Abridged, 2nd ed.), by Nawal Nasrallah

From the publisher: “This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow. Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisine.

Of particular interest are the book’s numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region. Arabic calligraphy, and photos, paintings and sketches add to the pictorial appeal of the book.”

Buy it here: Amazon or Bookshop.org

Honey & Co: At Home: Middle Eastern Recipes from Our Kitchen, by Sarit Packer and Itamar Srulovich

From the publisher: “Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve.

Wholesome, fresh and seasonal ingredients are organised into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Enjoy authentic recipes like Jerusalem sesame bread filled with harissa and lemon chicken, tuck into a crisp salad with saffron-poached pears with walnut tahini, or delight in a fish pastilla or a rabbit stifado, among many more.”

Buy it here: Amazon or Bookshop.org

A House with a Date Palm Will Never Starve: Cooking with Date Syrup, by Michael Rakowitz and Friends

From the publisher: “Date syrup has been central to Iraqi cooking and home life for centuries. In this unique book, a fusion of contemporary art and food, Chicago-based Iraqi-American artist Michael Rakowitz (born 1973) and 41 celebrated chefs present delicious dishes using this staple of Middle Eastern cuisine. 

In early 2018, Rakowitz unveiled a winged bull sculpture on the Fourth Plinth in London’s Trafalgar Square, a life-size replica of a Mesopotamian lammasu made from thousands of date syrup cans. The artist’s choice of material was laden with historical significance: for decades, until the industry was decimated by war and disease, dates had been Iraq’s second biggest export after oil. As his winged bull sat upon the Fourth Plinth, Rakowitz invited chefs from around the world to create new and classic recipes using date syrup.” 

Buy it here: Amazon or Bookshop.org

The Modern Tagine Cookbook: Delicious Recipes for Moroccan One-Pot Meals, by Ghillie Basan

From the publisher: “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—try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Hearty vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Sultanas, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable sides to serve as part of your Moroccan feast.”

Buy it here: Amazon or Bookshop.org

Sababa: Fresh, Sunny Flavors from my Israeli Kitchen, by Adeena Sussman

From the publisher: “In Hebrew (derived from the original Arabic), sababa means ‘everything is awesome,’ and it’s this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks–juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.”

Buy it here: Amazon or Bookshop.org

Saffron in the Souks: Vibrant recipes from the heart of Lebanon, by John Gregory-Smith

From the publisher: “Saffron in the Souks is an exploration of the rich culinary offerings of Lebanon, from traditional home cooking to sizzling street food. The great civilizations of the ancient world used Lebanon as their commercial capital, and the food and culture of the country today reaches back to the Assyrians, Persians, Macedonians and Romans. From traditional Arab fare to the exquisite Armenian food cooked in Beirut, and even the distinct dishes cooked by the secretive Druze community in the south, John has explored the length and breadth of this fascinating country to bring back the very best of Lebanese cuisine.

Sample the best of Beirut’s street food, including Lamb Kibbeh and Charred Flatbreads with Goat’s Cheese and Za’atar, Fattet al-betenjane, a hearty aubergine stew, alongside, before finishing with Mafroukeh, a whipped ricotta dessert delicately flavored with pistachio and a drizzle of honey.”

Buy it here: Amazon or Barnes & Noble (eBook)

Saffron & Sumac: Feasting at the Middle Eastern Table, by Ghillie Basan

From the publisher: “The fragrant flavors of the Middle East are steeped in a fascinating history of ancient empires and dynasties, wars, and diverse religions, and the east-west trade routes, all of which have had a lasting influence on the culinary cultures of this vast and turbulent region. The book by award-winning food writer Ghillie Basan chronicles the foods that you would encounter should you travel these ancient lands—they are the recipes that have truly stood the test of time.

Recipes include small mezze plates for sharing; meat, poultry, and fish dishes that indulge all of your senses with sumptuous aromas and flavors; vibrant jewel-bright salads, vegetable dishes, and grain bowls, and lastly sweet mouthfuls and drinks influenced by the opulence of the Persian and Ottoman courts make the perfect ending to your Middle Eastern feast.”

Buy it here: Amazon or Bookshop.org

Scheherazade’s Feasts: Food of the Medieval Arab World, by Habeeb Salloum, Muna Salloum and Leila Salloum Elias

From the publisher: “Drawn from the wealth of medieval Arabic writing, Scheherazade’s Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep.

With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation.”

Buy it here: Amazon or Bookshop.org

Zaitoun: Recipes from the Palestinian Kitchen, by Yasmin Khan

From the publisher: “Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.

Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.”

Buy it here: Amazon or Bookshop.org

Cooking in Iran: Regional Recipes and Kitchen Secrets (2nd Ed.), by Najmieh Batmanglij

From the publisher: “After five years of overcoming obstacles, meticulous planning, and ten thousand miles of traveling the length and breadth of Iran—cooking with local cooks, visiting workshops, and developing recipes—Najmieh’s dream has been realized with Cooking in Iran: Regional Recipes and Kitchen Secrets. This book is a distillation of those past five years. It is an authoritative exploration of a cuisine whose cultural roots are among the deepest of any in the world. 

With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips—everything you’ll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.”

Buy it here: Amazon or Bookshop.org

Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day, by Eden Grinshpan

From the publisher: “Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.”

Buy it here: Amazon or Bookshop.org

The Essential Middle Eastern Cookbook, by Michelle Anderson

From the publisher: “Fresh herbs and spices, creamy yogurt, savory skewered meats, and flaky baklava―Middle Eastern cuisine is famous for its vibrant flavors. Now, you can recreate iconic dishes in your own kitchen with The Essential Middle Eastern Cookbook. Packed with 100 classic recipes made simple, this complete Middle East cookbook gives you a true taste of one of the world’s most influential culinary regions. 

Try your hand at delectable dishes like Tabbouleh, Lebanese Chicken Fatteh, Spiced Beef Tagine, and homemade Pita Bread with Hummus. All of the ingredients in this Middle East cookbook are easily found in your neighborhood grocery store, yet they stay true to the authentic flavors and textures of each traditional meal. Let’s eat!”

Buy it here: Amazon or Barnes & Noble

Falastin: A Cookbook, by Sami Tamimi and Tara Wigley

From the publisher: “In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. 

From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes.”

Buy it here: Amazon or Bookshop.org

My Lebanese Cookbook: 80+ Family Favorites Made Simple, by Tarik Fallous

From the publisher: “Sitting at a crossroads of culinary influences, Lebanese cuisine is one of the world’s healthiest. It’s made vibrant with spices, tangy yogurt and citrus, and herbs like mint, cilantro, and parsley. Vegetable-forward, it makes liberal use of grains like basmati rice and bulgur, and it allows the natural flavor of ingredients like fresh fish, simply prepared, to shine.

My Lebanese Cookbook lets you cook your way through the day, from breakfast to dessert, with more than 80 authentic recipes, including hummus, pita, and a variety of mezze perfect for every gathering.”

Buy it here: Amazon or Barnes & Noble

Scents and Flavors: A Syrian Cookbook, by Charles Perry

From the publisher: “This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the ‘greater part of the pleasure of this life,’ namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.

Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.”

Buy it here: Amazon or Bookshop.org

A Taste of AlUla, by Ferrandi Paris

From the publisher: “Located in northwestern Saudi Arabia on the ancient Incense Route, the AlUla valley is home to grandiose natural landscapes, oases, and ancient settlements. The country’s first UNESCO World Heritage Site, comprising more than 100 exceptionally preserved Nabataean tombs with elaborate facades cut out of sandstone outcrops, is a veritable hidden treasure. 

A journey through space, time, and senses, this book–published on the occasion of AlUla’s annual “Winter at Tantora” festival–offers a unique, synesthetic experience of traveling to a mythical land through flavors and taste. The chefs of the prestigious Parisian culinary arts school Ferrandi Paris celebrate local ingredients and cooking methods–marrying them with the finest French traditions and savoir faire–for an unprecedented confluence of culinary cultures. Specially created for this publication, 30 exclusive recipes for starters, main courses, desserts, and drinks are presented alongside lush shots of the finished dishes.” 

Buy it here: Amazon or Bookshop.org

Vegetarian Tagines and Couscous: 65 Delicious Recipes for Authentic Moroccan Food, by Ghillie Basan

From the publisher: “Named after the earthenware pot in which they are traditionally prepared, tagines are fragrantly spiced and comforting, easy to make, and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce.

In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon, and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric, and Cilantro. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside.”

Buy it here: Amazon or Bookshop.org

The Arabesque Table: Contemporary Recipes from the Arab World, by Reem Kassis

From the publisher: “More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point. 

With the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za’atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.”

Buy it here: Amazon or Bookshop.org

Arab Fairy Tale Feasts: A Literary Cookbook, by Karim Alrawi

From the publisher: “Arab Fairy Tale Feasts is the latest title in the highly-praised Fairy Tale Feasts Collection, a creative series that folds enchanting folk tales into cookbooks of kid-friendly recipes.

Award-winning writer and storyteller Karim Alrawi draws on his deep knowledge of Arab culture to create original stories that are a feast for young imaginations. Told with intriguing details, the tales take young readers on a delicious cultural journey and invite them to consider an Arab perspective. Each tale symbolically incorporates food and concludes with a traditional recipe, lovingly flavored with colorful folkloric illustrations, making this a literary banquet to savor with family and friends across generations time and again.”

Buy it here: Amazon or Bookshop.org

Bavel: Modern Recipes Inspired by the Middle East, by Ori Menashe and Genevieve Gergis

From the publisher: “Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.

Bavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as ‘the Middle East.’ These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots.”

Buy it here: Amazon or Bookshop.org

Bayrut, the Cookbook: Recipes from the Heart of a Lebanese City Kitchen, by Hisham Assaad

From the publisher: “Beirut’s ever-changing, often turbulent, heritage means that its food has evolved an exciting character of its own. In this book, Hisham Assaad shows you the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare. He tells the story of a city with energy and diversity, of multiple cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and traditional family favourites handed down through generations. Learn to create lavish breakfast spreads, traditional Sunday feasts, fresh and vibrant salads, easy and nutritious suppers, or even a delectable afternoon tea with tempting perfumed sweets and delicacies.” 

Buy it here: Amazon or Bookshop.org

Chasing Smoke: Cooking Over Fire Around the Levant (Honey & Co), by Sarit Packer and Itamar Srulovich

From the publisher: “Fire has always seasoned Sarit and Itamar’s food – both at home and in their own grill house, Honey & Smoke – and now you too will fall in love with this comforting, no-fuss, fare. Organised into five ingredient-led chapters (Fruit & Vegetables; Fish & Seafood; Birds; Lamb & Other Meats; and Bread & Unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for your friends and family. From grilled peaches with almond tahini and charred endive, figs with manouri cheese and pomegranate sauce, prawns in honey and fresh coriander, and smoked short ribs, the scent and flavour created by the meeting of heat, wood, flesh and plant will never fail to lend your food a special, magical quality.” 

Buy it here: Amazon or Bookshop.org

Eat Habibi Eat!: Fresh Recipes for Modern Egyptian Cooking, by Shahir Massoud

From the publisher: “Sharing mouthwatering street foods and casual everyday staples, as well as new interpretations of traditional dishes, Eat, Habibi, Eat! encourages you to explore the rich spices and irresistible dishes of the Middle East at home. And Shahir’s personal stories, all told in his warm and playful voice, are just as captivating as his food (you’ll burst out laughing at his mother’s insistence that the Egyptian people would never forgive him if he altered the definitive recipe for ful mudammas). 

Combining his family’s heritage meals with his French and Italian chef training, Shahir teaches you how to build the ultimate Egyptian pantry using some special food items, but mostly ingredients that can be found at your local grocery store. From there, you’ll dive in to the over 100 mouthwatering recipes for every meal and time of day.”

Buy it here: Amazon or Bookshop.org

Empowering Women Through Cooking: Lebanon, from Seven Circles LLC

From the publisher: “Empowering Women through Cooking – Lebanon is a project that includes the stories and recipes of 52 women, who live in Lebanon and come from different national backgrounds, religions, socio-economics levels, struggles, and talents. 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 socially and economically while giving back to the community. Part of the proceeds goes to the UN World Food Programme.”

Buy it here: Amazon

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients, by Christine Sahadi Whelan

From the publisher: “Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi’s showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za’atar with confidence.”

Buy it here: Amazon or Bookshop.org

The Gaza Kitchen: A Palestinian Culinary Journey (3rd ed.), by Laila El-Haddad and Maggie Schmitt

From the publisher: “This new edition of an award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families.”

Buy it here: Amazon or Bookshop.org

Good Food: Inspired by my Middle Eastern Roots and the Places I’ve Called Home, by Sina Mizrahi 

From the publisher: “Sina Mizrahi, recipe writer and photographer of the blog Gather a Table, shares over 160 recipes that incorporate fresh, bold flavors in satisfying meals and sweets. With approachable, vibrant dishes inspired by her Middle Eastern roots, she encourages you to gather around the table to share in the blessing of good food with the people you love. 

Beautiful, flavorful dishes for casual and holiday meals. Quick, unfussy recipes with additional Instant Pot directions for easy dinners. Guide to fresh herbs and spices, plus 9 homemade spice blends.”

Buy it here: Amazon or Thrift Books

Jew-ish: Reinvented Recipes from a Modern Mensch, by Jake Cohen

From the publisher: “When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more.  

In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka!”

Buy it here: Amazon or Bookshop.org

Middle Eastern Sweets: Desserts, Pastries, Creams & Treats, by Salma Hage

From the publisher: “Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you’ll find serious inspiration in the pages of Salma Hage’s latest cookbook for home cooks. The Middle East’s wide range of cultures, ingredients, and influences informs the array of dishes she includes – spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes – with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations. With natural sweeteners such as dates and honey often used in place of refined sugar, and alternate protein sources including nuts and yogurt, and including recipes that are naturally gluten-free, vegan, nut-free and dairy-free, this is the ideal book for both everyday family or festive meals.”

Buy it here: Amazon or Bookshop.org

Ozlem’s Turkish Table: Recipes From My Homeland, by Ozlem Warren

From the publisher: “An unmissable addition to any kitchen, this stunning cookbook is a passionate gastronomic journey by chef Özlem Warren, unveiling Turkey’s rich culinary heritage with fascinating personal history, eye-catching photographs and mouth-watering meals.

Paying tribute to the vibrant and diverse cuisine of her homeland, Özlem divulges her own favourite and treasured family recipes and shares the secrets of signature Turkish dishes. Her regional specialities from the southeast and her hometown of Antakya invite the reader to try, test and enjoy the many tastes of Turkey.”

Buy it here: Amazon (Kindle edition) or Milk Street

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, by Yasmin Khan

From the publisher: “For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.

At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.”

Buy it here: Amazon or Bookshop.org

The Simcha Cookbook: Over 100 Modern Israeli Recipes, Blending Mediterranean and Middle Eastern Flavors, by Avi Shemtov

From the publisher: “In Hebrew, simcha means “joy and celebration” and Chef Avi Shemtov’s food has been filling diners with these delicious emotions for several years at Simcha, located in Sharon, Massachusetts. 

Now, with The Simcha Cookbook, you can recreate the delectable dishes that honor the traditions of Shemtov’s Turkish-Israeli roots, with contemporary flavor-forward twists: Yemenite fried chicken with labne and smoked potato purée, whole-roasted cauliflower with soom tahini, and ras el hanout pork belly with pickled apple sauce, shakshuka, and octopus salad with green zhug, the traditional Yemenite hot sauce. Brimming with original vibrant photography, The Simcha Cookbook is an enticing culinary global journey.”

Buy it here: Amazon

Sumac: Recipes and Stories from Syria, by Anas Atassi

From the publisher: “When Anas Atassi set out to write his book, he envisioned a way to demonstrate the wonders of Syrian culture to the rest of the world. He chose to do this primarily by sharing his favorite recipes, and yet there is so much more to the Syrian cookbook Sumac than the food. With stories of Atassi’s childhood in Syria beginning every chapter, Sumac goes beyond the expectations of your average cookbook. It is also a chance to revisit one man’s memories of his beautiful home. 

Over 80 different recipes, traditional and contemporary alike, all inspired by Atassi’s family recipes and their travels.”

Buy it here: Amazon or Bookshop.org

The Turkish Cookbook: Exploring the Food of a Timeless Cuisine, by Ghillie Basan

From the publisher: “Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air – warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savory pastries filled with melting cheese; lamb roasting on a spit; eggplants smoking over charcoal; and the scent of fresh peaches.

This glorious volume by award-winning author and cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalizing selection of classic regional recipes.”

Buy it here: Amazon or Bookshop.org

Arabiyya: Recipes from the Life of an Arab in Diaspora, by Reem Assil

From the publisher: “Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor.”

Buy it here: Amazon or Bookshop.org

Dine in Palestine: An Authentic Taste of Palestine in 60 Recipes from my Family to Your Table, by Heifa Odeh

From the publisher: “Re-create traditional, flavorful Palestinian meals at home with this comprehensive collection of Middle Eastern recipes. From familiar favorites like Dawali (Stuffed Grape Leaves with Beef), Shawarma and Baklawa, to more complex meals like Musakhan, Palestine’s national dish, Heifa Odeh has carefully adapted her family recipes with streamlined techniques, making it easier than ever to enjoy a taste of Palestine.

Explore the full range of this rich cuisine from boldly flavored breakfasts like Ka’ek El Quds (Jerusalem Sesame Bread) and satisfying mains like Pomegranate Molasses & Harissa Salmon, to sweet treats like traditional Palestinian Knafeh, Fig & Honey Pistachio Cake and beyond.”

Buy it here: Amazon or Bookshop.org

Easy Moroccan Cookbook: Quick and Simple Mediterranean Recipes, by Aneesa Waheed

From the publisher: “Moroccan food is bursting with unique and vibrant flavor combinations—and now you can enjoy it from the comfort of your own kitchen! This cookbook makes Moroccan cooking easy, with all the beginner-friendly guidance and simple recipes you’ll need for success.

Get started with an overview of Moroccan cuisine and culture, and find tips for sourcing Moroccan staple ingredients. Explore traditional cuisine from across the country’s diverse regions and try creative dishes that use Moroccan flavors in exciting and inventive ways.”

Buy it here: Amazon or Thrift Books

Fast Feasts: Quick, Easy Recipes with a Middle-Eastern Twist, by John Gregory-Smith

From the publisher: “The book is packed with exciting meals that are full of flavour and look really impressive on the plate. The best thing, they are all super simple to make, using accessible supermarket ingredients so everyone can feel confident cooking them. Think gooey mac cheese, funked up with rose harissa, ready to rock in under half an hour, wickedly good chicken shawarma and chips – a recipe John picked up from his favourite kebab shop in Lebanon, and a delicious Nutella borek. As well as full recipes, John includes cheats on how to make a simple meal sing, from jazzed up mayos, quick sauces and zingy spice mixes that you can keep on hand for later or whip up in a few minutes as needed.”

Buy it here: Amazon or Bookshop.org

Forever Beirut: Recipes and Stories from the Heart of Lebanon, by Barbara Abdeni Massaad

From the publisher: “With beautiful full color photographs, readers will experience delicious Middle Eastern dishes that tantalize the taste buds and make you want to come back for seconds. The cookbook is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savory pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets. 

Interlink Publishing will donate one dollar from the sale of each book to the Lebanese Food Bank to support the families impacted by the 2020 Beirut explosion and economic collapse.”

Buy it here: Amazon or Bookshop.org

Lebanese Cuisine: The Authentic Cookbook, by Samira Kazan

From the publisher: “Author and recipe developer Samira Kazan has put her whole heart into making sure you have the very best, complete recipe collection of her home country. Having grown up in a family of Lebanese restaurateurs, Samira knows what is the best of the best and what you’ll love. She traveled throughout Lebanon, meeting with the top chefs that the cuisine has to offer, and now translates their recipes for you in Lebanese Cuisine: The Authentic Cookbook.

It’s all in the little details when you want to prepare authentic food. From easy and quick dips like moutabal, baba ganoush, and hummus (multiple ways), to salads like tabouli and fattoush, to more elaborate recipes like stuffed makdous and spinach fatayer.”

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Lebanese Cuisine, New Edition: More than 200 Simple, Delicious, Authentic Recipes, by Madelain Farah and Leila Habib-Kirske

From the publisher: “Leila Habib-Kirske’s mother Madelain Farah wrote the original edition of Lebanese Cuisine as a means to memorialize the classic recipes from her mother. Now in its new edition, Leila continues the family tradition adding her own recipes and updating her mother’s and grandmother’s in this one-of-a-kind collection. 

Mediterranean and Middle Eastern cooking has become increasingly popular due to their unique flavors, healthfulness and to the variety of vegetarian dishes. Recipes in Lebanese Cuisine are divided into different kinds of dishes (breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, desserts). Plus everyone’s favorite: homemade hummus!”

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NOTE: publication delayed, coming out Summer 2023!

The Levantine Table: Vibrant and Delicious Recipes from the Eastern Mediterranean and Beyond, by Ghillie Basan

From the publisher: “Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites – hummus, baba ganoush, tabbouleh and falafel – as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You’ll want to return to these deliciously fresh and exciting dishes time and again.”

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Persiana Everyday, by Sabrina Ghayour

From the publisher: “The all-new collection of more than 100 fuss-free, crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana. Designed to ensure maximum flavor with the greatest of ease – including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.”

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Salamati: Hamed’s Persian Kitchen: Recipes and Stories from Iran to the Other Side of the World, by Hamed Allahyari with Dani Valent

From the publisher: “A heartwarming story of resilience, homesickness, and good Persian cooking, Hamed Allahyari’s debut cookbook provides you with the perfect recipes for any event. These are flavorful recipes that allow friends and family to connect to each other and to Persian culture, even from afar.

Perfect recipes for that joyful moment you can say ‘salamati’ (Farsi for ‘health’ and ‘cheers’).”

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Saudi Feast: Flavours and Recipes, by Anissa Helou and Mayada Badr

From the publisher: “A journey through space and flavors, this book offers the surprising experience of meeting Saudi people through their food. 32 recipes for starters, main courses, and desserts have been selected among the thousands submitted by Saudi families in response to an initiative of the Kingdom’s Ministry of Culture. Illustrated by charming shots of Saudi cooks in the intimacy of their kitchens and organized in 5 chapters – Rice, Cardamom, Lamb, Dates, and Wheat – the recipes are easy to reproduce at home, with step-by-step instructions and photographs. Texts penned by culinary experts also introduce readers to local history, dietary traditions, proverbs, and anecdotes that uncover a genuine way of life, a tradition of hospitality, and an inviting culinary heritage.”

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