Nadja Arabic Cookbook

Middle Eastern recipes are showcases inside the Arabic Cookbook from Nadja, a San Francisco organization. Molokhia and Meat, Kanafeh, Boreik, and Kufta Baked with Potatoes are some of the recipes found in the cookbook. 


Format: Softcover spiral bound, 120 pages. 

Copyright: 1987 

Publisher: Najda, San Francisco

Author: Najda 

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Description: From Morocco to Iraq, the fertile Mediterranean areas produce unsurpassed fruits, vegetables, fish, and lamb. There, in profussion, grow citrus, apricots, figs, peaches, apples, strawberries, pomegranates, grapes, olives, dates, melons, tomatoes, squash, corn, lettuce, artichokes, beans, and eggplant. Fish of many kinds come from the warm sea; lamb is lean and full of flavor. 

Using these familiar ingredients, the imaginative cooks of the Mediterranean lands have developed the remarkable cuisine found in the Nadja Arabic Cookbook. It would be more accurate to call this a Middle Eastern Cookbook, for the recipes of the Arabs, Armenians, Greeks, Turks, and other peoples of the region have mingled through centuries of interchange. Yet, all the recipes in this cookbook are known to Arab families and cherished by them. 

The Arab hostess customarily prepares many different dishes for one meal in order to please every family member and guest. She rarely measures an ingredient, but adds a pinch of this or that to vary a recipe taught by her mother. Her cooking is a source of family pride and pleasure, and she is rewarded with loving appreciation. 

Golden flat loaves of Arabic bread are served at all meals. An Arab far from home learns to bake his own, and before breaking it he remembers to say, "Bishmillah"..."in the name of God." 


Condition: Good condition. Tiny spots on back cover. 

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