by Anissa Helou
B
Baklava, 448–49
Baklava Fingers, 449
Balaleet
Classic, 283
Umm Saeed’s, 284, 285
Bangladeshi Fish Head “Risotto,” 318, 319–20
Barley
Lebanese Wheat and Mixed Nut Porridge, 497
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
Wheat and Meat “Porridge,” 266–67
Bean(s). See also Chickpea(s)
Cannellini, Dill, and Eggs, 303
Couscous with Seven Vegetables, 261–63, 262
Egyptian-Style Ful Medammes, 300
Falafel, 430–31
Fava, Rice with, 244
Fava, Salad, 416, 417
Indonesian Vegetable and Egg Salad, 384, 385
Iranian Mixed-Herb Lamb Stew, 160–61
Lentil, and Chickpea Soup, 296
Meat, and Tomato Stew, 297
Syrian-Style Ful Medammes, 300
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96
Beef. See also Veal
Indonesian Kebuli Biryani, 210–11, 211
Meat Filling for North African Bread, 65
Meat Satay, 111
Saudi Meat Pies, 46–48, 47
Bengali Vegetable “Risotto,” 232–33
Berbere Spice Mixture, 365
Berber Meat Bread, 49–51, 50
Biryani
Awadhi, 202–3, 203
Calcutta, 204–5
Chicken, Malabar, 206–7
Emirati, 208–9
Hyderabadi, 200–201
Indonesian Kebuli, 210–11, 211
Slow-Cooked, 198–99, 199
Biryani Masala
Indian, 362
Qatari, 362
Black-eyed peas
Nigerian Breakfast Fritters, 301
Boreks, Turkish Meat, 60–61, 61
Bread-based dishes
Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86
Arabian “Pasta” with Meat and Vegetables, 76–77
The Bread of the Harem, 88
Egyptian Bread “Pudding,” 89
Egyptian Fattah, 81
Lebanese Lamb Fatteh, 80
Saudi Eggplant Fatteh, 78
Saudi Meat Fatteh, 79
Syrian Fatteh, 82–83, 83
Bread-based salads
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread Salad, 382, 383
Breads, filled and topped. See Filled and topped breads and pies
Bread(s). See also Pancakes
Date, Arabian, 20
Indian Flatbread, 30
Iranian Flatbread, 9
in Islamic cuisine, 2–3
Kashgar Multilayered Non, 34
M’lawwah, 18
Moroccan, 11–12, 13
multilayered, creating, 23
Multilayered, North African, 14, 15–16
Naan, 24–25, 25
Paratha, 21–23, 22
Pita, 4–5, 5
Regag, 16
resting dough between kneading, 2–3
and Rice, a Bed of, Festive Jordanian Lamb in Yogurt over, 176, 177–78
Rolls, Senegalese, 74, 75
Saj, 6–7, 7
Sesame, Zanzibari, 28–29
Sheermal, 23
Tannur, 7
Turkish Flatbread, 10
Uzbek Flatbread, 32–33, 33
Yemeni, 18, 19
Bulgur
Baked Kibbeh, 129–31, 131
and Dried Herb Mixture, 359
Fish Kibbeh, 325
Grilled Syrian Kibbeh, 135
in Islamic cuisine, 197
Kibbeh Balls in Minty Yogurt Sauce, 181
Kibbeh Balls with Quince in a Fresh Pomegranate Sauce, 136–37
Kibbeh in Sumac Sauce, 132–34
Lentil Kibbeh, 302
and Nut Cakes, 286
“Risotto” with Chickpeas and Lamb, 287
Salad, Turkish, 381
Tabbouleh, 378, 379
White Tabbouleh, 380
C
Cabbage
Couscous with Seven Vegetables, 261–63, 262
Indonesian Vegetable and Egg Salad, 384, 385
Leaves, Stuffed, 404–5
Salim’s Pasta Sauce, 282
White Tabbouleh, 380
Cake, Semolina, 454
Calcutta Biryani, 204–5
“Calzone,” Turkish, 62–63
Camel hump, roasting a, 100–101
Camel Meatballs, Saudi, 102–3, 103
Caraway
Garam Masala, 361
Harissa, 370
Pudding, 450
Cardamom
Arabian Coffee, 505
Arabian or Indian Milky Tea, 506, 507
Garam Masala, 361
Pakistani/Indian Ice Cream, 472, 473
Sweet Savory Rice, 227
Sweet Yogurt Drink, 174
Yemeni Mandi Spice Mixture, 364
Zanzibari Savory Doughnut, 26, 27
Zanzibari Sweet Noodles, 291
Carrots
Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86
Arabian “Pasta” with Meat and Vegetables, 76–77
Carrot Halva, 465
Couscous with Seven Vegetables, 261–63, 262
Egyptian Split Lentil Soup, 292
Jeweled Rice, 250–52, 251
Olives, and Preserved Lemon, Poussin Tagine with, 142, 143
Qatari Festive Rice and Chicken, 222–24, 223
Saudi Lamb Kabsa, 219
Cashews
Carrot Halva, 465
Syrian H’risseh, 454
Cassava Cakes, Sweet-Salty, 476
Cauliflower
Bengali Vegetable “Risotto,” 232–33
Indonesian Vegetable and Egg Salad, 384, 385
in Tomato Sauce, 412, 413
Cheese
Aleppine Breakfast Porridge, 442
Kunafah Nabulsiyah, 446
Paneer, 168
Paneer Makhni, 169
and Parsley Filling for Fatayer, 57
“Pie,” Lebanese Sweet, 444–46, 445
shanklish, about, 165
Shanklish Salad, 166, 167
Spicy, Filling for Fatayer, 57
and Spinach Filling for “Calzones,” 63
Spinach with Paneer, 421
Chermoula, 342, 343
Cherry, Sour, Sauce, Meatballs in, 138, 139
Chicken
Arabian “Pasta” with Meat and Vegetables, 76–77
Biryani, Malabar, 206–7
Curry, Pakistani, 156–57
Egyptian Mulukhiyah, 408
Indonesian Kebuli Biryani, 210–11, 211
Iranian, in Walnut and Pomegranate Sauce, 153
Kebabs, 125
Korma, Awadhi, 150–51, 151
and Lamb with Frikeh, 288, 289
Lebanese Couscous with, 278–79
Mishkaki, 121
“Porridge,” Qatari, 270
and Rice, Qatari, 216–18, 217
and Rice, Qatari Festive, 222–24, 223
“Risotto,” Yemeni, 225–26
Satay, 112, 113
Sweet-Savory Couscous with, 272–73
Tagine with Olives and Preserved Lemons, 140–41
Wheat and Meat “Porridge,” 266–67
Chickpea Flour
Fritters, 306, 307
Halva, 464
Chickpea(s)
Azerbaijani Yogurt Soup, 193
The Chicken That Flew, 304, 305
Couscous with Seven Vegetables, 261–63, 262
Dukkah, 368
Emirati Rice and Meat, 220–21
Falafel, 430–31
Fresh Almonds in Yogurt Sauce, 186
Hommus, 432
in Islamic cuisine, 197
Koshari, 234–36, 235
and Lamb, Bulgur “Risotto” with, 287
and Lamb Soup, Moroccan, 295
Lebanese Couscous with Chicken, 278–79
Lebanese Lamb Fatteh, 80
Lentil, and Bean Soup, 296
Persian Meat and Wheat “Porridge,” 268–69
Soup, Tunisian, 294
Sugared, 499
Sweet-Savory Couscous with Chicken, 272–73
Tunisian Fish Couscous, 276–77
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96
and Wheat, Lamb Shanks with, 290
and Wheat, Trotters with, 290
Chilies
Chili and Tomato Sambal, 372
Fresh Chili and Tomato Sambal, 373
Harissa, 370
Indonesian Fish Curry, 324
Indonesian Fried Fish, 328–29
Indonesian Vegetable and Egg Salad, 384, 385
Yemeni Cilantro Chutney, 369
Chutney, Yemeni Cilantro, 369
Cilantro
Chermoula, 342, 343
Chutney, Yemeni, 369
Cooked Yogurt Sauce, 175
Fish Stewed in Spicy Coriander, 344
Iranian Herb Omelet, 400, 401
Spicy Baked Fish with Herbs and Nuts, 315
Cinnamon
Advieh, 363
Garam Masala, 361
Lebanese 7-Spice Mixture, 358
Lebanese Lentil Soup, 293
Lentil, Chickpea, and Bean Soup, 296
Tunisian B’harat, 366
Cloves
Garam Masala, 361
Lebanese 7-Spice Mixture, 358
Qatari Biryani Masala, 362
Yemeni Mandi Spice Mixture, 364
Coconut
Indonesian Black Rice Pudding, 480, 481
Malaysian Pandan Balls, 477
Rice, Zanzibari, 237
Sauce, Zanzibari Grilled Fish in, 348
Sweet-Salty Cassava Cakes, 476
Coffee
Arabian, 505
Turkish, 504
Cookies
Date, Iraqi, 468
Date, Ramadan, 455–56, 457
Nut-Filled, Ramadan, 458
Coriander
Arabian Fish Spice Mixture, 368
Arabian Spice Mixture, 366
Dukkah, 368
Indian Biryani Masala, 362
Indonesian Yellow Rice, 256, 257
Lebanese 7-Spice Mixture, 358
Qatari Biryani Masala, 362
Somali Spice Mixture, 365
Yemeni Spice Mixture, 364
Cornes de Gazelles, 451–52, 453
Cornish hens
Chicken Kebabs, 125
Chicken Tagine with Olives and Preserved Lemons, 140–41
Malabar Chicken Biryani, 206–7
Poussin Tagine with Carrots, Olives, and Preserved Lemon, 142, 143
Couscous
Fish, Tunisian, 276–77
Lebanese, with Chicken, 278–79
Moroccan, with Monkfish, 274–75
in North African cuisine, 197
with Seven Vegetables, 261–63, 262
Sweet, 271
Sweet-Savory, with Chicken, 272–73
Crab Curry, Indonesian, 322, 323
Cream or Walnut Sweet “Hand Pies,” 474–75, 475
Cucumber(s)
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread Salad, 382, 383
and Yogurt Dip, 192
Cumin
Arabian Fish Spice Mixture, 368
Arabian Spice Mixture, 366
Arabian Spice Mixture for Desserts, 367
Dried Herb and Bulgur Mixture, 359
Garam Masala, 361
Indian Biryani Masala, 362
Lamb Stewed with, 148
Lentil, Chickpea, and Bean Soup, 296
and Salt Mixture, Moroccan, 367
Somali Spice Mixture, 365
Tunisian Chickpea Soup, 294
Yemeni Spice Mixture, 364
Curry
Chicken, Pakistani, 156–57
Crab, Indonesian, 322, 323
Fish, Indonesian, 324
Fish Head, Indonesian, 321
Goat, Aceh-Style, 154–55, 155
Vegetable, 414, 415
D
Dairy products, 164–65
Date(s)
Azerbaijani Sweet-Savory Rice, 260
Bread, Arabian, 20
Cookies, Iraqi, 468
Cookies, Ramadan, 455–56, 457
-Filled Pastries, 466–67
“Fudge,” 460, 461
Halva, 459
Ice Cream, 470, 471
Lentil Polow, 246–47
Ramadam Bread, 44–45
types of, xii
Date syrup
Sweet-Savory Rice, 227
Dill, Cannellini Beans, and Eggs, 303
Dips
Eggplant, Smoky, 390
Eggplant and Yogurt Spread, 190, 191
Harissa, 370
Hommus, 432
Labneh and Tarragon, 188, 189
Lebanese Spicy Tomato “Salsa,” 435
Mulukhiyah, Saudi, 434
Saudi “Salsa,” 429
Scrambled Egg and Eggplant, 386
Spinach and Yogurt Spread, 187
Tahini, 102
Tamarind, 102
Turkish Tarator, 337
Yogurt and Cucumber, 192
Yogurt and Elephant Garlic, 192
Doogh, 171
Doughnuts, Zanzibari Savory, 26, 27
Drinks
Arabian Coffee, 505
Arabian or Indian Milky Tea, 506, 507
Doogh, 171
Mango Yogurt, 172, 173
Mint Tea, 503, 503
Turkish Coffee, 504
Yogurt, 170, 171
Yogurt, Sweet, 174
Dukkah, 368
Dumplings
Arabian “Ravioli” with Fish, 346–47
Lebanese, in Yogurt Sauce, 182–83, 183
Turkish, with Garlicky Yogurt, 184–85
E
Eggplant
Arabian “Pasta” with Meat and Vegetables, 76–77
Dip, Smoky, 390
Fatteh, Saudi, 78
Fried, Indian, 418, 419
Grilled, Puree and Minced Meat in Tomato Sauce, 180
Kibbeh in Sumac Sauce, 132–34
and Lamb Stew, Iranian, 162
Lamb Tagine with, 146
The Lord of Stuffed Vegetables, 397–99, 398
Pickled, Iranian, 422
Pide, 59
Qatari Chicken and Rice, 216–18, 217
Salad, Moroccan Steamed, 389
and Scrambled Egg Dip, 386
Senegalese Fish Stew, 349–51, 350
Syrian Fatteh, 82–83, 83
in Tomato Sauce, 388
with Walnuts and Garlic Preserved in Olive Oil, 426
and Yogurt Spread, 190, 191
Egg(s)
Briouats, 40–41, 41
Cannellini Beans, and Dill, 303
Classic Balaleet, 283
Indonesian Fried Rice, 258–59, 259
Iranian Herb Omelet, 400, 401
Moroccan Pigeon Pie, 36, 37–39
Qatari Festive Rice and Chicken, 222–24, 223
“Scotch,” Indian, 118–20, 119
Scrambled, and Eggplant Dip, 386
Umm Saeed’s Balaleet, 284, 285
and Vegetable Salad, Indonesian, 384, 385
Egyptian, fermented fish, about, 331
Egyptian Bread “Pudding,” 89
Egyptian Fattah, 81
Egyptian Mulukhiyah, 408
Egyptian Split Lentil Soup, 292
Egyptian-Style Ful Medammes, 300
Eid al-Adha, xiii, 92
Eid al-Fitr, xiii, 92
Emirati Biryani, 208–9
Emirati Fish in an Onion and Tomato Sauce, 353
Emirati Rice and Meat, 220–21
F
Falafel, 430–31
Fatayer
Lebanese, 52–57, 53
Syrian, 53, 55–57
Fattah, Egyptian, 81
Fatteh
Eggplant, Saudi, 78
Lamb, Lebanese, 80
Meat, Saudi, 79
Syrian, 82–83, 83
Fattoush, Mario Haddad’s, 391
Filled and topped breads and pies
Berber Meat Bread, 49–51, 50
Egg Briouats, 40–41, 41
Eggplant Pide, 59
Ground Meat Pide, 58–59
Indian Meat Breads, 69–70, 70
Indonesian Multilayered Bread, 66–68, 67
Lebanese/Syrian Savory Pastries, 52–57, 53
Moroccan Pigeon Pie, 36, 37–39
North African Filled Bread, 64–65
Ramadam Bread, 44–45
Saudi Meat Pies, 46–48, 47
Southern Lebanese Za’atar “Pizza,” 42–43, 43
Turkish “Calzone,” 62–63
Turkish Meat Boreks, 60–61, 61
Uighur Scallion Pancakes, 71–73, 72
Fish
Arabian “Ravioli” with, 346–47
Baked Sea Bass with Tomatoes and Olives, 313
Baked Stuffed, 312
Cakes, Algerian, 330
and Caramelized Onion “Risotto,” Lebanese, 230–31
Couscous, Tunisian, 276–77
Curry, Indonesian, 324
Emirati, in an Onion and Tomato Sauce, 353
fermented, Egyptian, about, 331
Fried, Arabian Spiced, 345
Fried, Indonesian, 328–29
in Islamic cuisine, 310–11
Kibbeh, 325
Mackerel Tarator, 336
Moroccan Couscous with Monkfish, 274–75
Moroccan Grey Mullet Stuffed with Swiss Chard, 314
Pickled Swordfish, 338
“Risotto,” Saudi, 228–29
Sardines Chermoula, 342, 343
Spice Mixture, Arabian, 368
Spicy Baby Shark, 352
Spicy Baked, in a Tahini, Herb, and Nut Sauce, 316, 317
Spicy Baked, with Herbs and Nuts, 315
Stew, Senegalese, 349–51, 350
Stewed in Spicy Coriander, 344
Swordfish Brochettes, 334, 335
in Tahini Sauce, 326
in Tamarind Sauce, 339
Yassa, 327
Zanzibari Grilled, in Coconut Sauce, 348
Fish Head Curry, Indonesian, 321
Fish Head “Risotto,” Bangladeshi, 318, 319–20
Fish sauce, Iranian/Arabian, about, 331
Frikeh, Chicken and Lamb with, 288, 289
Fritters
Aniseed, 492, 493
Chickpea Flour, 306, 307
Nigerian Breakfast, 301
Round, Lebanese/Syrian, 490–91
Saffron-Flavored, 486, 487
sweet, about, 485
Sweet, Saudi, 488
Sweet Milk, South Asian, 489
Fruit. See specific fruits
“Fudge,” Date, 460, 461
Ful Medammes, 300
G
Garam Masala, 361
Garlic
Chermoula, 342, 343
Elephant, and Yogurt Dip, 192
Harissa, 370
Turkish Dumplings with Garlicky Yogurt, 184–85
and Walnuts, Eggplant with, Preserved in Olive Oil, 426
Ginger
Arabian or Indian Milky Tea, 506, 507
Arabian Spice Mixture for Desserts, 367