Levant: New Middle Eastern Flavours
By Rawia Bishara and Jumana Bishara
Kyle Books, 2018
Publisher Description
Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking.
“Cooking to me is about history and connection, but to remain vibrant, a cuisine must also evolve.” Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers up more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za’atar, sumac), she applies classic flavor profiles in updated ways to dazzling effect.
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Recipes
Breakfast & Baked Goods
- Four Cheese Frittata
- Green Tomato Shakshuka
- Smashed Broad Beans with Avocado
- Spring Asparagus Casserole
- Falafel Scotch Eggs
- Spinach & Cheese Pastry Triangles (Bourekas)
- Rolled Mushroom Omelettes
- Everything Grilled Cheese Sandwiches
- Gluten-Free Flatbread
- Basic Flatbread
- Manakeesh
- Labneh, Red Onions & Kalamata Olives
- Halloumi, Green Za’atar & Sumac
Cool & Warm Mezze
- Cocktail Mushrooms with Three Cheeses
- Quinoa-Stuffed Tomatoes
- Roasted Beetroot Houmous
- Butternut Squash Houmous
- Avocado Houmous
- Roasted Pepper Houmous
- Dukkah-Spiced Lentil Spread
- Spicy Lamb Egg Rolls
- Syrian String Cheese
- Oil-Cured Chilies with Walnut Stuffing (Makdous)
- Fillet Steak Shawarma Sliders
- Green Za’atar Puffs
- Kibbeh Cups
- Halloumi Bites with Hot Tomato Jam
Salads & Sides
- Coriander Salata
- Fennel, Pomegranate & Sage Salad
- Bitter Greens with Sweet Tahini Dressing
- Watermelon, Halloumi & Za’atar Salad
- Freekeh Salad with Spring Vegetables
- Crunchy Kohlrabi & Jicama Slaw
- Autumn Fattoush
- Quinoa Tabbouleh
- Grilled Sweetcorn Salad
- Artichoke & Tomato Sauté with Pesto
- Quinoa Pilaf with Roasted Vegetables (Shulbato)
- Warm Orzo with Artichoke Hearts
- Aubergine Hash with Tomatoes
- Tangy Roasted Root Vegetables with Goat’s Cheese
- Pan-Roasted Potatoes & Leeks with Teklai
- Lebanese Spicy Pan-Fried Potatoes
- Squash with Chickpeas in Minted Yogurt
- Homemade Yogurt
- Spicy Frying Pan-Crusted Rice
- Coriander Green Beans with Toasted Almonds
- Sautéed Hearts of Courgette (Na’ir)
Main Dishes
- Portobello Shawarma
- An Excuse for Kibbeh
- Stuffed Aubergine over Toasted Pitta (Makdous Fetti)
- Cauliflower Tahini Tagine
- Freekeh-Stuffed Turnips with Tamarind Sauce
- Fresh Broad Beans with Spiced Yogurt Sauce
- Egyptian-Style Lentil & Noodle Pilaf (Koshari)
- Crispy Cauliflower Steaks with Tahini & Pomegranate
- Jerusalem Artichoke & Sage Saute
- Chickpea Soup with Baby Onions
- Baked Pumpkin Kibbeh
- Rawia’s Sweet & Sour Soup
- Jerusalem Artichoke & Sweet Potato Soup
- Freekeh & Shiitake Soup
- Butternut Squash Napoleons
- Tahini Chicken Curry
- Five Onion Chicken
- Harissa Baked Chicken
- Baked Chicken Kibbeh
- Chicken & Aubergine Rollatini
- Rice & Vermicelli Pilaf
- Bahraini Chicken with Rice (Machbous)
- Tanoreen Spiced Poussins
- Braised Beef & Muchrooms with Almond Teklai
- Aleppo-Style Kibbeh Stew with Carrots
- Lamb-Stuffed Potatoes in Tamarind Sauce
- Sweet & Sour Beef Rolls
- Beef Stew with Quince
- Braised Oxtail with Olives
- Holiday Roasted Leg of Lamb
- Pan-Roasted Salmon with Salsa Khadra
- Walnut-Crust Fish Fillets
- Grilled Fish Kebabs
- Moroccan-Style Stuffed Sardines
- Aunt Um Sami’s Baked Fish Kibbeh
- Grilled Sesame Prawns
- Christmas Seafood Artichokes
Sweets
- Olive Oil, Butternut Squash & Carrot Cake
- Chocolate Baklava
- Jam & Tahini Squares (Mabroosheh)
- Pistachio-Stuffed Chocolate-Dipped Fruit
- Honey-Cured Aubergine
- Swirled Molasses Pudding (Khabsah)
- Stone Fruit Compote
- Triple Almond Cake
- Marzipan
- Caraway Pudding with Nuts and Honey (Carawia)
- Crispy Walnut-Stuffed Crescents (Katayef)
- Layered Custard & Nut Crumble (Kshtaleia)
- Butter Cookie Sandwiches (Graybeh)
Beverages
- Iced Hibiscus Tea (Karkadeh)
- Rose Water Lemonade
- Tamarind Cooler
- Ginger Orangeade
- Sun-Dried Apricot Nectar (Amardeen)
- Golden Turmeric Milk
- Anise Tea (Yansoun)
- Cinnamon Tea (Aynar)
- Sage & Fennel Tea
- Sipping Custard with Orange Blossom (Imhalabeeya)
- White Coffee
Sauces, Marinades & Glazes
- All-Purpose Tahini Sauce
- Tahini-Pomegranate Hot Sauce
- Tahini Yogurt Sauce
- Tarator
- Forty Cloves of Garlic Sauce (Thoum)
- Harissa
- Hot Pepper Paste
- Spicy Tomato Sauce
- Coriander-Basil Pesto
- Teklai
- Tanoreen Peanut Sauce
- Pomegranate-Tamarind Glaze
- Seafood Marinade
