This remarkable and beautifully illustrated book describes more than 75 ingredients used in Middle Eastern cooking. The cuisines included in The Middle Eastern Kitchen are those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman, Saudi Arabia, and the United Arab Emirates. These countries' common culinary tradition has been influenced by the Persian, Islamic, and Ottoman Empires, with a sprinkling of the Byzantine and Roman empires. The insightful texts take the readers into the history and diversity of these ancient cultures, while the 150 recipes allow them to put their knowledge of these ingredients to practical use. Among the offerings are classics like Tabbouleh and Baklava, along with Carrot Rolls with Apricots and Pine Nuts and Persimmon Pickles. Ranging from the exotic and colorful saffron and tamarind to the more unusual tastes of orchid root and mastic, the flavors of the Middle East are brought to life in the kitchen. Each ingredient is broken down into sections on appearance and taste, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned location, ingredient and recipe photographs.