by Anissa Helou
Lebanese 7-Spice Mixture, 358
Goat
Baby, Roast, 94–95, 95
Curry, Aceh-Style, 154–55, 155
Indonesian Kebuli Biryani, 210–11, 211
Indonesian Multilayered Bread, 66–68, 67
Grains. See also Barley; Bulgur; Rice; Wheat
Chicken and Lamb with Frikeh, 288, 289
in Islamic cuisine, 197
Grape Juice Pudding, 501
Grape Leather, 500
Grape Leaves
Iranian Stuffed, 395–96
Stuffed, Cooked on a Bed of Lamb Chops, 392–94, 393
Greens. See also Cabbage; Lettuce; Spinach
Moroccan Grey Mullet Stuffed with Swiss Chard, 314
Vegetarian Stuffed Swiss Chard, 406–7
Wild Endive in Olive Oil, 420
Grey Mullet, Moroccan, Stuffed with Swiss Chard, 314
H
Halva
about, 463
Carrot, 465
Chickpea Flour, 464
Date, 459
Flour, Turkish, 462, 463
Pumpkin, 498
“Hand Pies,” Cream or Walnut Sweet, 474–75, 475
Harissa, 370
Hazelnuts
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96
Turkish Tarator, 337
Herbed Polow, 245
Herb(s). See also specific herbs
Dried, and Bulgur Mixture, 359
Filling for North African Bread, 65
Mixed, and Toasted Bread, 382, 383
Omelet, Iranian, 400, 401
Hommus, 432
Hyderabadi Biryani, 200–201
Hyderabadi Kebab, 116
I
Ice Cream
Date, 470, 471
Pakistani/Indian, 472, 473
Pistachio, 469
Saffron, 469
Saffron Kulfi, 473
Indian Biryani Masala, 362
Indian Flatbread, 30
Indian Fried Eggplant, 418, 419
Indian Galawati Kebabs, 114–15, 115
Indian Meat Breads, 69–70, 70
Indian or Arabian Milky Tea, 506, 507
Indian/Pakistani Ice Cream, 472, 473
Indian/Pakistani Milk Rice Pudding, 478
Indian “Scotch Egg,” 118–20, 119
Indonesian Black Rice Pudding, 480, 481
Indonesian Crab Curry, 322, 323
Indonesian Fish Curry, 324
Indonesian Fish Head Curry, 321
Indonesian Fried Fish, 328–29
Indonesian Fried Rice, 258–59, 259
Indoniesian Kebuli Biryani, 210–11, 211
Indonesian Multilayered Bread, 66–68, 67
Indonesian Vegetable and Egg Salad, 384, 385
Indonesian Yellow Rice, 256, 257
Iranian/Arabian fish sauce, about, 331
Iranian Chicken in Walnut and Pomegranate Sauce, 153
Iranian Flatbread, 9
Iranian Ground Meat Kebabs, 124
Iranian Herb Omelet, 400, 401
Iranian Lamb and Eggplant Stew, 162
Iranian Mixed-Herb Lamb Stew, 160–61
Iranian Pickled Eggplants, 422
Iranian Pomegranate Soup, 298–99, 299
Iranian Rice, Plain, 242–43
Iranian Stuffed Grape Leaves, 395–96
Iranian Stuffed Whole Lamb, 96–97, 97
Iranian Yellow Split Pea Stew, 158–59
Iraqi Date Cookies, 468
Iraqi Stuffed Onions, 402–3
J
Jam, Orange Blossom, 502
Jameed, 165
Jordanian Lamb in Yogurt, Festive, over a Bed of Rice and Bread, 176, 177–78
K
Kabsa, Saudi Lamb, 219
Kafta, Lebanese, 109
Kandili, xiii
Kashgar Kebabs, 122
Kashgar Multilayered Non, 34
Kashk, 165
Kataifi
about, 446
Kunafah Nabulsiyah, 446
Lebanese Sweet Cheese “Pie,” 444–46, 445
Kefta, Moroccan, 110
Kibbeh
Baked, 129–31, 131
Balls in Minty Yogurt Sauce, 181
Balls with Quince in a Fresh Pomegranate Sauce, 136–37
Fish, 325
Grilled Syrian, 135
Lentil, 302
in Sumac Sauce, 132–134
Kishk, 164–65
Koshari, 234–236, 235
Kunafah Nabulsiyah, 446
L
Labneh
about, 164
Eggplant and Yogurt Spread, 190, 191
Filling for Fatayer, 56
Spinach and Yogurt Spread, 187
and Tarragon Dip, 188, 189
Lamb
Afghani Sikh Kebabs, 123
Afghani Vermicelli Rice II, 240, 241
Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86
Awadhi Biryani, 202–3, 203
Azerbaijani Yogurt Soup, 193
Baby Goat Roast, 94–95, 95
Baked Kibbeh, 129–31, 131
Baked Rice Cake with, 248, 249
Berber Meat Bread, 49–51, 50
Calcutta Biryani, 204–5
and Chicken with Frikeh, 288, 289
and Chickpeas, Bulgur “Risotto” with, 287
and Chickpea Soup, Moroccan, 295
Chops, Stuffed Grape Leaves Cooked on a Bed of, 392–94, 393
Couscous with Seven Vegetables, 261–63, 262
Dried Okra Soup, 436, 437
and Eggplant Stew, Iranian, 162
Egyptian Fattah, 81
Emirati Rice and Meat, 220–21
Fatteh, Lebanese, 80
Festive Sweet-Savory Rice, 253–55, 254
Fresh Almonds in Yogurt Sauce, 186
Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180
Grilled Syrian Kibbeh, 135
Hyderabadi Biryani, 200–201
Hyderabadi Kebab, 116
Indian Galawati Kebabs, 114–15, 115
Indian Meat Breads, 69–70, 70
Indian “Scotch Egg,” 118–20, 119
Indonesian Multilayered Bread, 66–68, 67
Iranian Ground Meat Kebabs, 124
Iranian Pomegranate Soup, 298–99
Iranian Stuffed Grape Leaves, 395–96
Iranian Yellow Split Pea Stew, 158–59
Kabsa, Saudi, 219
Kashgar Kebabs, 122
Kibbeh Balls in Minty Yogurt Sauce, 181
Kibbeh Balls with Quince in a Fresh Pomegranate Sauce, 136–37
Kibbeh in Sumac Sauce, 132–34
Lebanese Couscous with Chicken, 278–79
Lebanese Dumplings in Yogurt Sauce, 182–83, 183
Lebanese Kafta, 109
Lebanese Kebabs, 107, 108
Liver, Grilled, 117
The Lord of Stuffed Vegetables, 397–99, 398
Meat, Beans, and Tomato Stew, 297
Meatballs in Sour Cherry Sauce, 138, 139
Meat Filling for North African Bread, 65
Meat Satay, 111
Mixed-Herb Stew, Iranian, 160–61
Moroccan Kefta, 110
Moroccan Meatballs with Rice, 147
Moroccan Meat Kebabs, 105
Moroccan Mechoui, 104
Persian Meat and Wheat “Porridge,” 268–69
Quince Stew, 163
Salim’s Pasta Sauce, 282
Saudi Meat Fatteh, 79
Saudi Meat Pies, 46–48, 47
Saudi Mulukhiyah Dip, 434
Shanks in Yogurt, 179
Shanks with Chickpeas and Wheat, 290
Shanks with Mulukhiyah, 409–11, 410
Shawarma Sandwich, 126, 127–28
Shoulder, Saudi Roast, on a Bed of Fragrant Rice, 98–99, 99
Slow-Cooked Biryani, 198–99, 199
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
Stewed
with Cumin, 148
Stuffed Cabbage Leaves, 404–5
Syrian Fatteh, 82–83, 83
Tagine, Sweet-Savory, for Eid el-Kbir, 149
Tagine with Eggplant, 146
Tagine with Potatoes and Peas, 144, 145
Turkish Dumplings with Garlicky Yogurt, 184–85
Turkish Kebabs, 106, 107
Turkish Meat Boreks, 60–61, 61
Wheat and Meat “Porridge,” 266–67
Whole, Iranian Stuffed, 96–97, 97
in Yogurt, Festive Jordanian, over a Bed of Rice and Bread, 176, 177–78
Lebanese Couscous with Chicken, 278–79
Lebanese Dumplings in Yogurt Sauce, 182–83, 183
Lebanese Fatayer, 52–57, 53
Lebanese Fish and Caramelized Onion “Risotto,” 230–31
Lebanese Kafta, 109
Lebanese Kebabs, 107, 108
Lebanese Lamb Fatteh, 80
Lebanese Lentil Soup, 293
Lebanese 7-Spice Mixture, 358
Lebanese Spicy Tomato “Salsa,” 435
Lebanese Sweet Cheese “Pie,” 444–46, 445
Lebanese/Syrian Milk Pudding, Saffron, 479
Lebanese/Syrian Rice Pudding, 483
Lebanese/Syrian Round Fritters, 490–91
Lebanese/Syrian Vermicelli Rice, 241
Lebanese Wheat and Mixed Nut Porridge, 497
Legumes. See also Bean(s); Chickpea(s); Lentil(s); Yellow Split Pea(s)
Bengali Vegetable “Risotto,” 232–33
in Islamic cuisine, 197
Nigerian Breakfast Fritters, 301
Lemon(s)
Chermoula, 342, 343
Preserved, and Olives, Chicken Tagine with, 140–41
Preserved, Carrots, and Olives, Poussin Tagine with, 142, 143
Lentil(s)
Chickpea, and Bean Soup, 296
in Islamic cuisine, 197
Kibbeh, 302
Koshari, 234–36, 235
Polow, 246–47
Soup, Lebanese, 293
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
Split, Soup, Egyptian, 292
Lettuce
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread Salad, 382, 383
Lime Pickles, 427
M
Mackerel Tarator, 336
Malabar Chicken Biryani, 206–7
Malaysian Pandan Balls, 477
Mango
Green, Pickle, 428
Yogurt Drink, 172, 173
Meat. See also Beef; Camel; Goat; Lamb; Veal
Ground, Pide, 58–59
Meatballs
Camel, Saudi, 102–3, 103
Moroccan, with Rice, 147
in Sour Cherry Sauce, 138, 139
Mechoui, Moroccan, 104
Milk Fritters, South Asian Sweet, 489
Milk Pudding, Saffron Lebanese/Syrian, 479
Milky Tea, Arabian or Indian, 506, 507
Mint
Cooked Yogurt Sauce, 175
Doogh, 171
Dukkah, 368
Kibbeh Balls in Minty Yogurt Sauce, 181
Mixed Herb and Toasted Bread Salad, 382, 383
Tea, 503, 503
White Tabbouleh, 380
M’lawwah, 18
Monkfish, Moroccan Couscous with, 274–75
Moroccan Almond Spirals, 447
Moroccan Bread, 11–12, 13
Moroccan Chickpea and Lamb Soup, 295
Moroccan Couscous with Monkfish, 274–75
Moroccan Grey Mullet Stuffed with Swiss Chard, 314
Moroccan Kefta, 110
Moroccan Meatballs with Rice, 147
Moroccan Meat Kebabs, 105
Moroccan Mechoui, 104
Moroccan Pigeon Pie, 36, 37–39
Moroccan Rice Pudding, 482
Moroccan Salt and Cumin Mixture, 367
Moroccan Steamed Eggplant Salad, 389
Mulukhiyah
Dip, Saudi, 434
Egyptian, 408
Lamb Shanks with, 409–11, 410
Mussel(s)
Brochettes, Fried, 332
Stuffed, 340–41
N
Naan, 24–25, 25
Nigella seeds
Kashgar Multilayered Non, 34
Uzbek Flatbread, 32–33
Nigerian Breakfast Fritters, 301
Noodles. See also Vermicelli
Salim’s Pasta Sauce, 282
Spicy, with Shrimp, 280–81
Sweet, Zanzibari, 291
Umm Saeed’s Balaleet, 284, 285
North African Filled Bread, 64–65
North African Multilayered Breads, 14, 15–16
Nutmeg
Garam Masala, 361
Lebanese 7-Spice Mixture, 358
Nut(s). See also Almond(s); Peanuts; Pine nuts; Pistachio(s); Walnut(s)
Egyptian Bread “Pudding,” 89
Gajar Halwa, 465
Mixed, Dried Fruit, and Legumes Dessert, Turkish, 494, 495–96
Syrian H’risseh, 454
Turkish Tarator, 337
O
Okra, Dried, Soup, 436, 437
Olives
Carrots, and Preserved Lemon, Poussin Tagine with, 142, 143
Moroccan Grey Mullet Stuffed with Swiss Chard, 314
and Preserved Lemons, Chicken Tagine with, 140–41
and Tomatoes, Baked Sea Bass with, 313
Omelet, Iranian Herb, 400, 401
Onion(s)
Caramelized, and Fish “Risotto,” Lebanese, 230–31
Egg Briouats, 40–41, 41
Eggplant in Tomato Sauce, 388
Fish Yassa, 327
Kashgar Multilayered Non, 34
Koshari, 234–36, 235
Lamb Shanks in Yogurt, 179
Lebanese Couscous with Chicken, 278–79
Lebanese Kebabs, 107, 108
and Parsley Salad, 387
Stuffed, Iraqi, 402–3
Sweet-Savory Couscous with Chicken, 272–73
and Tomato Sauce, Emirati Fish in an, 353
Uzbek Flatbread, 32–33
Wild Endive in Olive Oil, 420
Orange(s)
Blossom Jam, 502
Jeweled Rice, 250–52, 251
P
Pakistani Chicken Curry, 156–57
Pakistani/Indian Ice Cream, 472, 473
Pakistani/Indian Milk Rice Pudding, 478
Pancakes
Arabian, 17
Cream or Walnut Sweet “Hand Pies,” 474–75, 475
Savory, 31
Scallion, Uighur, 71–73, 72
Somali, 8
Pandan Balls, Malaysian, 477
Paneer, 168
Makhni, 169
Spinach with, 421
Paratha, 21–23, 22
Parsley
and Cheese Filling for Fatayer, 57
Iranian Herb Omelet, 400, 401
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread Salad, 382, 383
and Onion Salad, 387
Tabbouleh, 378, 379
Pasta. See also Couscous; Dumplings; Noodles; Vermicelli
in Islamic cuisine, 197
Pastries
Baklava, 448–49
Cornes de Gazelles, 451–52, 453
Date-Filled, 466–67
Moroccan Almond Spirals, 447
Peanuts
Chicken Satay, 112, 113
Dukkah, 368
Indonesian Vegetable and Egg Salad, 384, 385
Meat Satay, 111
Peas and Potatoes, Lamb Tagine with, 144, 145
Peppercorns
Arabian Spice Mixture, 366
Arabian Spice Mixture for Desserts, 367
Garam Masala, 361
Yemeni Spice Mixture, 364
Peppers. See also Chilies
Salim’s Pasta Sauce, 282
Persian Meat and Wheat “Porridge,” 268–69
Pickle, Green Mango, 428
Pickled Eggplants, Iranian, 422
Pickled Green Almonds, Turkish, 423
Pickled Swordfish, 338
Pickled Turnips, Pink, 424, 425
Pickles, Lime, 427
Pide
Eggplant, 59
Ground Meat, 58–59
“Pie,” Lebanese Sweet Cheese, 444–46, 445
Pies, savory. See Filled and topped breads and pies
Pineapple
Indonesian Crab Curry, 322, 323
Pine nuts
Baklava, 448–49
Dried Fruit and Nuts in Apricot Leather Juice, 443
Festive Jordanian Lamb in Yogurt over a Bed of Rice and Bread, 176, 177–78
Lebanese Wheat and Mixed Nut Porridge, 497
Spicy Baked Fish in a Tahini, Herb, and Nut Sauce, 316, 317
Spicy Baked Fish with Herbs and Nuts, 315
Pistachio(s)
Advieh, 363
Afghani Vermicelli Rice I, 238
Afghani Vermicelli Rice II, 239
Baklava, 448–49
The Bread of the Harem, 88
Bulgur and Nut Cakes, 286
Dried Fruit and Nuts in Apricot Leather Juice, 443
Festive Sweet-Savory Rice, 253–55, 254
Ice Cream, 469
Iranian Stuffed Whole Lamb, 96–97
Jeweled Rice, 250–52, 251
Ramadan Nut-Filled Cookies, 458
Syrian H’risseh, 454
Pita Bread, 4–5, 5
Polow
Herbed, 245
Lentil, 246–47
Pomegranate
Sauce, Fresh, Kibbeh Balls with Quince in a, 136–37
Soup, Iranian, 298–99, 299
and Walnut Sauce, Iranian Chicken in, 153
Porridge
Aleppine Breakfast, 442
Wheat and Mixed Nut, Lebanese, 497
“Porridge”
Chicken, Qatari, 270
Meat, Legumes, and Wheat, South Asian, 264–65
Meat and Wheat, Persian, 268–69
Wheat and Meat, 266–67
Potato(es)
Algerian Fish Cakes, 330
Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86
Arabian “Pasta” with Meat and Vegetables, 76–77
Bengali Vegetable “Risotto,” 232–33
Calcutta Biryani, 204–5
The Chicken That Flew, 304, 305
Filling for “Calzones,” 63
Indonesian Vegetable and Egg Salad, 384, 385
Iranian Yellow Split Pea Stew, 158–59
and Peas, Lamb Tagine with, 144, 145
Qatari Chicken and Rice, 216–18, 217
Sweet, Quail Tagine with, 152
Poultry. See Chicken; Cornish hens; Poussin(s); Quail
Poussin(s)
Chicken Kebabs, 125
Chicken Tagine with Olives and Preserved Lemons, 140–41
Malabar Chicken Biryani, 206–7
Tagine with Carrots, Olives, and Preserved Lemon, 142, 143
Pudding
Black Rice, Indonesian, 480, 481
Caraway, 450
Grape Juice, 501
Milk, Saffron Lebanese/Syrian, 479
Milk Rice, Indian/Pakistani, 478
Rice, Moroccan, 482
Rice, Syrian/Lebanese, 483
Saffron Rice, Turkish, 484, 485