Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond

Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond

by Merijn Tol, Nadia Zerouali

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Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste.
The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.

Product Details

ISBN-13: 9781613126684
Publisher: ABRAMS
Publication date: 03/18/2014
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 288
File size: 39 MB
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About the Author

Nadia Zerouali and Merijn Tol are food writers and recipe developers with a fierce passion for the Arabic- Mediterranean kitchen. They are regular contributors for well-known Dutch magazines such as delicious.

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Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond 3 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
The title is what first drew me to this book. Doesn't it make you want to pack you bags and go exploring other countries?! I couldn't wait to start cooking! Unfortunately, that's where I ran into problems. Many of the recipes in this book contain ingredients that aren't easily obtained--at least not where I'm at. Many of these ingredients I'd never even heard of! Freekeh, special lamb sausages, "grains of paradise", "gum mastic pieces or meska horra"...the list goes on. I finally settled on making "Our Own Arabian Flatbread" using the pita roll instructions. I love flatbread, and have made various kinds over the years. I was not impressed with this one. The recipe called for too little water, but that was easily fixed. I cooked them on my pizza stone as directed at the proper temperature, and they just didn't cook well. It said cook two minutes until they bulge and turn light brown. It took 5-7 minutes for them to brown, and then they were either too chewy, or too brittle. I've made pita bread many times with great results, but I never could get a single, decent pita from this recipe. Very disappointing! I really wanted to love this book and cook many, many recipes. Unfortunately, there just aren't that many recipes that are a good fit for my family, and my desire to try them dropped dramatically after the poor outcome of what should have been one of the simplest recipes in the book. On the plus side, there's some great information in this book (though the "Basic Arabian Glossary is a joke with only seven words!), including "How to enjoy an effortless festive Arabic meal at home" "Music to accompany a wonderful Arabian dinner party", Arabia menus, listings for grocery stores (both physical and online) and more. This could be a great book for people with access to Arabic ingredients, and love for Arabian food, it just wasn't a good fit for me. I received a copy of this book from Abrams books for my honest review. All thoughts and opinions are my own.