by Anissa Helou
Pumpkin
Arabian “Pasta” with Meat and Vegetables, 76–77
Halva, 498
Q
Qara, Stuffed, 405
Qatari Biryani Masala, 362
Qatari Chicken and Rice, 216–18, 217
Qatari Chicken “Porridge,” 270
Qatari Festive Rice and Chicken, 222–24, 223
Qatari Shrimp “Risotto,” 214, 215
Quail
Moroccan Pigeon Pie, 36, 37–39
Tagine with Sweet Potatoes, 152
Quince
Kibbeh Balls with, in a Fresh Pomegranate Sauce, 136–37
Stew, 163
Tunisian Fish Couscous, 276–77
R
Raisins
Afghani Vermicelli Rice II, 240, 241
Azerbaijani Sweet-Savory Rice, 260
Baked Stuffed Fish, 312
Couscous with Seven Vegetables, 261–63, 262
Dried Fruit and Nuts in Apricot Leather Juice, 443
Egyptian Bread “Pudding,” 89
Emirati Rice and Meat, 220–21
Festive Sweet-Savory Rice, 253–55, 254
Lentil Polow, 246–47
Malabar Chicken Biryani, 206–7
Qatari Festive Rice and Chicken, 222–24, 223
Quail Tagine with Sweet Potatoes, 152
Sweet-Savory Couscous with Chicken, 272–73
Sweet-Savory Lamb Tagine for Eid el-Kbir, 149
Tunisian Fish Couscous, 276–77
Zanzibari Sweet Noodles, 291
Ramadam, about, xii–xiii
Ramadam Bread, 44–45
Ramadan Date Cookies, 455–56, 457
Ramadan Nut-Filled Cookies, 458
Ras el-hanout, about, 363
“Ravioli,” Arabian, with Fish, 346–47
Regag, 16
Rice
Awadhi Biryani, 202–3, 203
Azerbaijani Sweet-Savory, 260
Bangladeshi Fish Head “Risotto,” 318, 319–20
a Bed of Fragrant, Saudi Roast Lamb Shoulder on, 98–99, 99
Bengali Vegetable “Risotto,” 232–33
Black, Pudding, Indonesian, 480, 481
and Bread, a Bed of, Festive Jordanian Lamb in Yogurt over, 176, 177–78
Cake, Baked, with Lamb, 248, 249
Calcutta Biryani, 204–5
and Chicken, Qatari, 216–18, 217
and Chicken, Qatari Festive, 222–24, 223
Coconut, Zanzibari, 237
cooking methods, in Iran, 243
Egyptian Fattah, 81
Emirati Biryani, 208–9
with Fava Beans, 244
Festive Sweet-Savory, 253–55, 254
Fried, Indonesian, 258–59, 259
Herbed Polow, 245
Hyderabadi Biryani, 200–201
Indonesian Kebuli Biryani, 210–11, 211
Iranian Stuffed Grape Leaves, 395–96
Iranian Stuffed Whole Lamb, 96–97
Iraqi Stuffed Onions, 402–3
in Islamic cuisine, 197
Jeweled, 250–52, 251
Koshari, 234–36, 235
Lebanese Fish and Caramelized Onion “Risotto,” 230–31
Lentil Polow, 246–47
Malabar Chicken Biryani, 206–7
and Meat, Emirati, 220–21
Milk Pudding, Indian/Pakistani, 478
Moroccan Meatballs with, 147
Plain Iranian, 242–43
Pudding, Moroccan, 482
Pudding, Syrian/Lebanese, 483
Pudding, Turkish Saffron, 484, 485
Qatari Chicken “Porridge,” 270
Qatari Shrimp “Risotto,” 214, 215
Saudi Fish “Risotto,” 228–29
Saudi Lamb Kabsa, 219
Saudi Shrimp “Risotto,” 212–213
Senegalese Fish Stew, 349–51, 350
Slow-Cooked Biryani, 198–99, 199
Stuffed Cabbage Leaves, 404–5
Stuffed Grape Leaves Cooked on a Bed of Lamb Chops, 392–94, 393
Stuffed Mussels, 340–41
Sweet-Savory, 227
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495
Vegetarian Stuffed Swiss Chard, 406–7
Vermicelli, Afghani, I, 238
Vermicelli, Afghani, II, 240, 241
Vermicelli, Lebanese/Syrian, 239
Yellow, Indonesian, 256, 257
Yemeni Chicken “Risotto,” 225–26
“Risotto”
Bulgur, with Chickpeas and Lamb, 287
Chicken, Yemeni, 225–26
Fish, Lebanese, and Caramelized Onion, 230–231
Fish, Saudi, 228–29
Fish Head, Bangladeshi, 318, 319–20
Shrimp, Qatari, 214, 215
Shrimp, Saudi, 212–13
Vegetable, Bengali, 232–33
Rosebuds
Tunisian B’harat, 366
Rose water
Azerbaijani Sweet-Savory Rice, 260
Chickpea Flour Halva, 466
Classic Balaleet, 283
Date Halva, 459
Iraqi Date Cookies, 468
Turkish Saffron Rice Pudding, 484, 485
S
Saffron
-Flavored Fritters, 486, 487
Ice Cream, 469
Kulfi, 473
Lebanese/Syrian Milk Pudding, 479
Rice Pudding, Turkish, 484, 485
Saj Bread, 6–7, 7
Salads
Bulgur, Turkish, 381
Fava Bean, 416, 417
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread, 382, 383
Onion and Parsley, 387
Shanklish, 166, 167
Steamed Eggplant, Moroccan, 389
Tabbouleh, 378, 379
Vegetable and Egg, Indonesian, 384, 385
White Tabbouleh, 380
“Salsa”
Saudi, 429
Tomato, Lebanese Spicy, 435
Salt and Cumin Mixture, Moroccan, 367
Sambal
Chili and Tomato, 372
Fresh Chili and Tomato, 373
Spicy Shrimp, 371
Sardines Chermoula, 342, 343
Satay
Chicken, 112, 113
Meat, 111
Sauces
Pasta, Salim’s, 282
Tahini, 433
Turkish Tarator, 337
Yogurt, Cooked, 175
Saudi Camel Meatballs, 102–3, 103
Saudi Eggplant Fatteh, 78
Saudi Fish “Risotto,” 228–29
Saudi Lamb Kabsa, 219
Saudi Meat Fatteh, 79
Saudi Meat Pies, 46–48, 47
Saudi Mulukhiyah Dip, 434
Saudi Roast Lamb Shoulder on a Bed of Fragrant Rice, 98–99, 99
Saudi “Salsa,” 429
Saudi Shrimp “Risotto,” 212–13
Saudi Sweet Fritters, 488
Scallion(s)
Iranian Herb Omelet, 400, 401
Pancakes, Uighur, 71–73, 72
Sea Bass
Baked, with Tomatoes and Olives, 313
Indonesian Fish Head Curry, 321
Spicy Baked Fish with Herbs and Nuts, 315
Tunisian Fish Couscous, 276–77
Sea bream
Arabian Spiced Fried Fish, 345
Emirati Fish in an Onion and Tomato Sauce, 353
Senegalese Fish Stew, 349–51, 350
Spicy Baked Fish with Herbs and Nuts, 315
Tunisian Fish Couscous, 276–77
Semolina
Aleppine Breakfast Porridge, 442
Aniseed Fritters, 492, 493
Cake, 454
Date-Filled Pastries, 466–67
Ramadan Date Cookies, 455–56, 457
Ramadan Nut-Filled Cookies, 458
Senegalese Bread Rolls, 74, 75
Senegalese Fish Stew, 349–51, 350
Sesame seeds
Dukkah, 368
Iraqi Date Cookie
s, 468
Kashgar Multilayered Non, 34
Uzbek Flatbread, 32–33
Zanzibari Sesame Bread, 28–29
Shanklish, 165
Shanklish Salad, 166, 167
Shark, Spicy Baby, 352
Sheermal, 23
Shellfish
Fried Mussel Brochettes, 332
Indonesian Crab Curry, 322, 323
Qatari Shrimp “Risotto,” 214, 215
Saudi Shrimp “Risotto,” 212–13
Shrimp Brochettes, 333
Spicy Noodles with Shrimp, 280–81
Spicy Shrimp Sambal, 371
Stuffed Mussels, 340–41
Shrimp
Brochettes, 333
“Risotto,” Qatari, 214, 215
“Risotto,” Saudi, 212–13
Sambal, Spicy, 371
Spicy Noodles with, 280–81
Somali Pancakes, 8
Somali Spice Mixture, 365
Soups
Chickpea, Tunisian, 294
Chickpea and Lamb, Moroccan, 295
Dried Okra, 436, 437
Egyptian Mulukhiyah, 408
Lentil, Chickpea, and Bean, 296
Lentil, Lebanese, 293
Pomegranate, Iranian, 298–99, 299
Split Lentil, Egyptian, 292
Yogurt, Azerbaijani, 193
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
South Asian Sweet Milk Fritters, 489
Southern Lebanese Za’atar “Pizza,” 42–43, 43
Spice Mixtures
Advieh, 363
Arabian, 366
Arabian, for Desserts, 367
Berbere, 365
Chili and Tomato Sambal, 372
Dried Herb and Bulgur Mixture, 359
Dukkah, 368
Fish, Arabian, 368
Fresh Chili and Tomato Sambal, 373
Garam Masala, 361
Harissa, 370
Indian Biryani Masala, 362
in Islamic cuisine, 356
Moroccan Salt and Cumin, 367
Qatari Biryani Masala, 362
Ras el-hanout, about, 363
Salt and Cumin, Moroccan, 367
7-, Lebanese, 358
Somali, 365
Spicy Shrimp Sambal, 371
Tunisian B’harat, 366
Yemeni, 364
Yemeni Mandi, 364
Spinach
and Cheese Filling for “Calzones,” 63
Filling for Fatayer, 56
with Paneer, 421
and Yogurt Spread, 187
Split peas. See Yellow Split Pea(s)
Squash. See also Zucchini
Arabian “Pasta” with Meat and Vegetables, 76–77
Pumpkin Halva, 498
Senegalese Fish Stew, 349–51, 350
Stews
Fish, Senegalese, 349–51, 350
Lamb and Eggplant, Iranian, 162
Meat, Beans, and Tomato, 297
Meat and Vegetable, Arabian, over Crispy Bread, 84, 85–86
Mixed-Herb Lamb, Iranian, 160–61
Quince, 163
Yellow Split Pea, Iranian, 158–59
Sugar Syrup, 486, 487
Sumac
Mario Haddad’s Fattoush, 391
Mixed Herb and Toasted Bread Salad, 382, 383
Onion and Parsley Salad, 387
Sauce, Kibbeh in, 132–34
Sweet Potatoes
The Chicken That Flew, 304, 305
Quail Tagine with, 152
Sweets
Aleppine Breakfast Porridge, 442
Aniseed Fritters, 492, 493
Baklava, 448–49
The Bread of the Harem, 88
Caraway Pudding, 450
Carrot Halva, 465
Chickpea Flour Halva, 466
Cornes de Gazelles, 451–52, 453
Cream or Walnut Sweet “Hand Pies,” 474–475, 475
Date-Filled Pastries, 466–67
Date “Fudge,” 460, 461
Date Halva, 459
Date Ice Cream, 470, 471
Dried Fruit and Nuts in Apricot Leather Juice, 443
Egyptian Bread “Pudding,” 89
Grape Juice Pudding, 501
Grape Leather, 500
Indian/Pakistani Milk Rice Pudding, 478
Indonesian Black Rice Pudding, 480, 481
Iraqi Date Cookies, 468
in Islamic cuisine, 440
Lebanese Sweet Cheese “Pie,” 444–46, 445
Lebanese/Syrian Round Fritters, 490–91
Lebanese Wheat and Mixed Nut Porridge, 497
Malaysian Pandan Balls, 477
Moroccan Almond Spirals, 447
Moroccan Rice Pudding, 482
Orange Blossom Jam, 502
Pakistani/Indian Ice Cream, 472, 473
Pistachio Ice Cream, 469
Pumpkin Halva, 498
Ramadan Date Cookies, 455–56, 457
Ramadan Nut-Filled Cookies, 458
Saffron-Flavored Fritters, 486, 487
Saffron Ice Cream, 469
Saffron Kulfi, 473
Saffron Lebanese/Syrian Milk Pudding, 479
Saudi Sweet Fritters, 488
Semolina Cake, 454
South Asian Sweet Milk Fritters, 489
Sugared Almonds, 499
Sugared Chickpeas, 499
Sweet-Salty Cassava Cakes, 476
Syrian/Lebanese Rice Pudding, 483
Turkish Flour Halva, 462, 463
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495
Turkish Saffron Rice Pudding, 484, 485
Swiss Chard
Moroccan Grey Mullet Stuffed with, 314
Vegetarian Stuffed, 406–7
Swordfish
Brochettes, 334, 335
Pickled, 338
Syrian Fatayer, 53, 55–57
Syrian Fatteh, 82–83, 83
Syrian H’risseh, 454
Syrian Kibbeh, Grilled, 135
Syrian/Lebanese Milk Pudding, Saffron, 479
Syrian/Lebanese Rice Pudding, 483
Syrian/Lebanese Round Fritters, 490–91
Syrian/Lebanese Vermicelli Rice, 241
Syrian-Style Ful Medammes, 300
Syrup, Sugar, 486, 487
T
Tabbouleh, 378, 379
Tabbouleh, White, 380
Tagines
Chicken, with Olives and Preserved Lemons, 140–41
Lamb, Sweet-Savory, for Eid el-Kbir, 149
Lamb, with Eggplant, 146
Lamb, with Potatoes and Peas, 144, 145
Poussin, with Carrots, Olives, and Preserved Lemon, 142, 143
Quail, with Sweet Potatoes, 152
Tahini
Dip, 102
Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180
Herb, and Nut Sauce, Spicy Baked Fish in a, 315
Hommus, 432
Lamb Shawarma Sandwich, 126, 127–28
Sauce, 433
Sauce, Fish in, 326
Smoky Eggplant Dip, 390
Syrian-Style Ful Medammes, 300
Tamarind
Chickpea Flour Fritters, 306, 307
Dip, 102
Iranian Stuffed Grape Leaves, 395–96
Sauce, Fish in, 339
Saudi Fish “Risotto,” 228–29
Tannur Bread, 7
Tarator
Mackerel, 336
Turkish, 337
Tarhana, 165
Tarragon and Labneh Dip, 188, 189
Tea
Milky, Arabian or Indian, 506, 507
Mint, 503, 503
Tomato(es)
Arabian “Ravioli” with Fish, 346–47
Bangladeshi Fish Head “Risotto,” 318, 319–20
Bulgur and Nut Cakes, 286
Chickpea Flour Fritters, 306, 307
and Chili Sambal, 372
Couscous with Seven Vegetables, 261–63, 262
Dried Okra Soup, 436, 437
> Egyptian Fattah, 81
Egyptian Split Lentil Soup, 292
Egyptian-Style Ful Medammes, 300
Emirati Biryani, 208–9
and Fresh Chili Sambal, 373
Indonesian Fried Fish, 328–29
Iranian Lamb and Eggplant Stew, 162
Kibbeh in Sumac Sauce, 132–34
Koshari, 234–36, 235
The Lord of Stuffed Vegetables, 397–99, 398
Mario Haddad’s Fattoush, 391
Meat, and Beans Stew, 297
Moroccan Couscous with Monkfish, 274–75
Moroccan Steamed Eggplant Salad, 389
and Olives, Baked Sea Bass with, 313
and Onion Sauce, Emirati Fish in an, 353
Pakistani Chicken Curry, 156–57
Paneer Makhni, 169
Qatari Chicken “Porridge,” 270
Qatari Festive Rice and Chicken, 222–24, 223
Salim’s Pasta Sauce, 282
“Salsa,” Lebanese Spicy, 435
Sauce, Cauliflower in, 412, 413
Sauce, Eggplant in, 388
Sauce, Grilled Eggplant Puree and Minced Meat in, 180
Saudi Lamb Kabsa, 219
Saudi “Salsa,” 429
Senegalese Fish Stew, 349–51, 350
Shanklish Salad, 166, 167
Spinach with Paneer, 421
Tabbouleh, 378, 379
Turkish Bulgur Salad, 381
Turkish Kebabs, 106, 107
Vegetarian Stuffed Swiss Chard, 406–7
White Tabbouleh, 380
Trotters with Chickpeas and Wheat, 290
Tunisian B’harat, 366
Tunisian Chickpea Soup, 294
Tunisian Fish Couscous, 276–77
Turkish Bulgur Salad, 381
Turkish “Calzone,” 62–63
Turkish Coffee, 504
Turkish Dumplings with Garlicky Yogurt, 184–85
Turkish Flatbread, 10
Turkish Flour Halva, 462, 463
Turkish Kebabs, 106, 107
Turkish Meat Boreks, 60–61, 61
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96
Turkish Pickled Green Almonds, 423
Turkish Saffron Rice Pudding, 484, 485
Turkish Tarator, 337
Turmeric
Classic Balaleet, 283
Indonesian Yellow Rice, 256, 257
Turnips
Couscous with Seven Vegetables, 261–63, 262
Pink Pickled, 424, 425
Senegalese Fish Stew, 349–51, 350
U
Uighur Scallion Pancakes, 71–73, 72
Uzbek Flatbread, 32–33, 33
V
Veal
Quince Stew, 163
Vegetable(s). See also specific vegetables
Curry, 414, 415
in Islamic cuisine, 376
“Risotto,” Bengali, 232–33
Seven, Couscous with, 261–63, 262
Stuffed, The Lord of, 397–99, 398
Vermicelli
Classic Balaleet, 283
in Islamic cuisine, 197
Koshari, 234–36, 235
Rice, Afghani, I, 238
Rice, Afghani, II, 240, 241
Rice, Lebanese/Syrian, 239
W
Walnut(s)
Baked Stuffed Fish, 312
Baklava, 448–49
Date “Fudge,” 460, 461