by Anissa Helou
Date Halva, 459
Dried Fruit and Nuts in Apricot Leather Juice, 443
Eggplant and Yogurt Dip, 190, 191
and Garlic, Eggplant with, Preserved in Olive Oil, 426
Iranian Stuffed Whole Lamb, 96–97
Lebanese Wheat and Mixed Nut Porridge, 497
or Cream Sweet “Hand Pies,” 474–75, 475
and Pomegranate Sauce, Iranian Chicken in, 153
Ramadan Nut-Filled Cookies, 458
Spicy Baked Fish in a Tahini, Herb, and Nut Sauce, 316, 317
Spicy Baked Fish with Herbs and Nuts, 315
Syrian H’risseh, 454
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96
Turkish Tarator, 337
Weddings, xiii
Wheat. See also Bulgur; Wheat berries
Chicken and Lamb with Frikeh, 288, 289
in Islamic cuisine, 197
Qatari Chicken “Porridge,” 270
Wheat berries
Lamb Shanks with Chickpeas and Wheat, 290
Lebanese Wheat and Mixed Nut Porridge, 494, 495
Persian Meat and Wheat “Porridge,” 268–69
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
Trotters with Chickpeas and Wheat, 290
Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494. 495–96
Wheat and Meat “Porridge,” 266–67
Wild Endive in Olive Oil, 420
Y
Yellow Split Pea(s)
Iranian Pomegranate Soup, 298–99
South Asian Meat, Legumes, and Wheat “Porridge,” 264–65
Stew, Iranian, 158–59
Yemeni Bread, 18, 19
Yemeni Chicken “Risotto,” 225–26
Yemeni Cilantro Chutney, 369
Yemeni Mandi Spice Mixture, 364
Yemeni Spice Mixture, 364
Yogurt. See also Labneh
and Cucumber Dip, 192
Doogh, 171
dried and salted, 165
Drink, 170, 171
Drink, Sweet, 174
Egyptian Fattah, 81
and Elephant Garlic Dip, 192
Festive Jordanian Lamb in, over a Bed of Rice and Bread, 176, 177–78
Garlicky, Turkish Dumplings with, 184–85
Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180
Hyderabadi Biryani, 200–201
in Iranian cuisine, 164
jameed, 165
kashk, 165
kishk, 164–65
Lamb Shanks in, 179
Lebanese Lamb Fatteh, 80
made into cheese, 165
Mango Drink, 172, 173
preserved, types of, 164–65
Sauce, Cooked, 175
Sauce, Fresh Almonds in, 186
Sauce, Lebanese Dumplings in, 182–83, 183
Sauce, Minty, Kibbeh Balls in, 181
Saudi Eggplant Fatteh, 78
Saudi Meat Fatteh, 79
shanklish, 165
Slow-Cooked Biryani, 198–99, 199
Soup, Azerbaijani, 193
Syrian Fatteh, 82–83, 83
tarhana, 165
Z
Za’atar “Pizza,” Southern Lebanese, 42–43, 43
Zanzibari Coconut Rice, 237
Zanzibari Grilled Fish in Coconut Sauce, 348
Zanzibari Savory Doughnut, 26, 27
Zanzibari Sesame Bread, 28–29
Zanzibari Sweet Noodles, 291
Zucchini
Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86
Arabian “Pasta” with Meat and Vegetables, 76–77
Couscous with Seven Vegetables, 261–63, 262
Egyptian Split Lentil Soup, 292
Salim’s Pasta Sauce, 282
Saudi Eggplant Fatteh, 78
About the Author
ANISSA HELOU is a chef, food writer, and journalist focusing on the cuisines and culinary heritage of the Middle East, the Mediterranean, and North Africa. Born in Lebanon to a Syrian father and a Lebanese mother, Helou is the author of numerous award-winning cookbooks including Sweet Middle East, Levant, Offal: The Fifth Quarter, Modern Mezze, Savory Baking from the Mediterranean, Mediterranean Street Food, Café Morocco, and Lebanese Cuisine.
Discover great authors, exclusive offers, and more at hc.com.
Also by Anissa Helou
Levant: Recipes and Memories from the Middle East
Savory Baking from the Mediterranean
Modern Mezze
The Fifth Quarter
Mediterranean Street Food
Street Café Morocco
Lebanese Cuisine
Copyright
FEAST. Copyright © 2018 by Anissa Helou. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
COVER DESIGN BY SARA WOOD
COVER PHOTOGRAPHS © KRISTIN PERERS
Finished dish and step-by-step photographs by Kristin Perers
Travel photographs by Anissa Helou unless otherwise indicated
Food and food styling by Anissa Helou and Claire Ptak
Map illustration by Mike Hall
FIRST EDITION
Digital Edition MAY 2018 ISBN: 978-0-06-236304-6
Version 05112018
Print ISBN: 978-0-06-236303-9
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