The Arabian nights cookbook from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking by Habeeb Salloum

the world, is made Arab Coffee Demystified
al coffee connoisseurs
spoon of sugar; and Traditionally, coffee is brewed in an
styles of coffee can be ibrik—a small, spouted metal pot
r qalil or omit it alto- with a long handle. At times, after the
orm foam. In the Arab coffee is brewed, it is transferred into
f the coffee is served a brass serving pot called a dallah—
asy-to-find roasted the most significant serving utensil
wever, freshly ground in the Arab World. However, in many
ved has a meaning. parts of the eastern Arab countries
ated amid the magnifi- an ibrik is used for the whole coffee-
oma signifies the joy making procedure, including pouring
blackness reveals the the coffee into small handle-less
er that this gift that China cups (demitasse). However,
there is no difference in brewing the
form, spoon a little coffee in the traditional ibrik or in a
of the tiny Arab small saucepan—the results will be
the same.
o the heat and bring
ve from the heat, stir, Because coffee is so important in
the life of the Arabs, the ceremony of
about 1 minute. Re- making and serving coffee is replete
s once more, and then with its own utensils. Tradition dic-
and allow to settle tates that Arab coffee be served with-
e foam in the cups. out sugar. Yet, today, on occasion,
offee into the cups to the coffee tray will include a sugar
of the grounds remain holder with a little spoon for those
rik or saucepan. Simi- who are not accustomed to bitter
a small amount of the and strong coffee. The guest has the
ll settle at the bottom option of adding a little or a lot de-
ttoms-up” drinking pending on personal preference. The
ded! host usually goes around serving the
coffee. If the guest has had enough,
om the whole pods. the guest will shake the coffee cup to
eeds from cardamom indicate no more is wanted. Usually
her large knife on a guest will drink three of these tiny
Pick out the seeds cups before shaking the cup. This
om, you will need whole procedure reflects the history
re about 1/4 x 3/4 inch and importance of coffee and hospi-
itional pods. tality. Whether under the coolness
of a Bedouin tent, at home or in one
of the Peninsula’s luxurious hotels,
guests are presented with traditional
Arab coffee as a welcoming gesture.

Drinks 1 4 9

Saudi Style
“Chai”

Shai bil-Haal wa Qirfa

Many of the inhabitants of the Arabian Penin-
sula, where cardamom is used extensively, be-
lieve that this spice makes a marvelous mouth
freshener. For neutralizing the smell of garlic
and to freshen the breath, a few cardamom pods
are slowly chewed, allowing the flavor to linger
in the mouth. At times, a pod is combined with
a few fennel seeds and a whole clove to create
a more effective breath freshener. Sipping on
this spicy Arab Gulf tea, although not quite as
effective, has a similar effect. I have made this
tea quite often since first being introduced to it
on a visit to Dubai. It now has become an almost
regular hot “digestif” at our table after a full
meal and a lavish spread of sweets.

Makes six 6-oz (175-ml) servings
Prep time: 10 minutes
Cooking time: 15 minutes

3 cups (750 ml) water
2 teaspoons loose black tea
1 small cinnamon stick
6 cardamom pods, whole but cracked
1/2 teaspoon fennel seeds
1 cup (250 ml) milk
2 tablespoons sugar

1 Bring the water, tea, cinnamon stick, cardamom
and fennel seed to a boil in a medium saucepan
with a lid.
2 Cover and simmer over medium-low heat for 10
minutes. Stir in the milk and the sugar then bring to
a boil again. Pour into heat-proof glasses or cups
through a small strainer and serve hot.

CLOCK

and

1 5 0 the Arabian nights Cookbook

KWISE FROM TOP RIGHT: Lemon Tea, Cinnamon Tea
Saudi Style “Chai”.

Lemon

This is a typical lemon
tiring day of traveling,
cup of tea was in order
that he never drank tea
I awaited the cup of co
came his wife with a st
surprise she discovere
To compensate, she in
over the usual cup of c
I discovered, was delic
one lemon provides ne
orange blossom water
spurred me on to have

Makes four 6-oz (185-
Prep time: 10 minutes
Cooking time: 25 minu

3 cups (750 ml) water
1 lemon, washed and q
11/2 tablespoons suga
11/2 teaspoons orange

Cinnam

While brewing in its po
spice among Middle Ea
make this delicious tea

Makes four 8-oz (250-
Prep time: 5 minutes
Cooking time: 25 minu

4 cups (1 liter) water
4 cinnamon sticks, eac

long
1 tablespoon sugar

n Tea Shai bil-Laymoon

n-flavored hot tea that I first had in Kuwait, quite by accident. After a
, and the weather being somewhat unexpectedly cool, I felt like a hot
r. Suggesting this to my Kuwaiti host, I was surprised with his response
ea—that is, tea made from tea leaves. Not wanting to disappoint him,
offee that I was sure he was going to offer me in its place. Instead, out
teaming cup of Shai bil-Laymoon. She then explained that the only
ed when she got married was that her husband simply did not like tea.
ntroduced him to this lemon tea and after that, their shared evenings
coffee transitioned to the more relaxing lemon tea. Shai bil-Laymoon,
cious. Perhaps it was the fresh lemon, perhaps it was knowing that
early 80 percent of a person’s daily need of vitamin C, or perhaps the
r, but knowing that this hot version of lemonade tasted this good,
e another cup and ask them for the recipe.

-ml) servings 1 Bring the water and lemon to a boil in a
medium saucepan with a lid.
utes 2 Cover and simmer over medium-low heat
for 20 minutes. Strain the hot water and lemon
quartered mixture into another saucepan or teapot and
ar stir in the sugar and orange blossom water.
e blossom water Bring to a boil and serve.

mon Tea Shai Qirfah

ot, this tea’s wonderful and unexpected aroma is enticing. A favored
astern Arabs and used, mostly, in making desserts, cinnamon is used to
a in Kuwait and in most of the other countries along the Arabian Gulf.

-ml) servings 1 Bring the water and cinnamon to a boil in a
utes medium saucepan with a lid .
2 Cover and brew over medium heat for
ch about 3-in (7.5-cm) 20 minutes. Remove the cinnamon sticks.
Stir in the sugar and boil for 1 minute before
serving.

Drinks 1 5 1

Pomegranate
Juice Spritzer

Sharab Rumman

Pomegranates originated in Persia and are among
the oldest fruits in the world. Some scholars even
suggest that it was a pomegranate instead of an
apple in the Garden of Eden with which Eve tempted
Adam. Sharab Rumman appears in almost every
medieval Arabic culinary text attesting to its popu-
larity for more than 1,000 years. A very popular
drink in Saudi Arabia, it can be found in restaurants
as well as in homes. In the Arab Gulf Countries this
drink is usually made from pomegranate syrup,
which in North America is only available in Middle
Eastern or Arab markets. To make this drink more
accessible I call for using fresh pomegranate juice,
which is now widely available in the refrigerated
sections in supermarkets. When buying fresh pome-
granate juice, make sure it’s pure and isn’t flavored
with any other type of fruit.

Makes six 8-oz (250-ml) or eight 6-oz
(175-ml) servings

Prep time: 10 minutes
Refrigeration time: 3 hours

3 cups (750 ml) fresh pomegranate juice
3 cups (750 ml) club soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon orange blossom water
4 tablespoons sugar
1/4 teaspoon ground cloves

1 Process all the ingredients in a blender for 1 minute.
2 Refrigerate for a few hours to chill or serve immedi-
ately over ice in glasses.

Po

1 5 2 the Arabian nights Cookbook

omegranate Juice Spritzer

Hot Gin
Milk
Flavore
with Cl

Shai Zanjabeel

In the Arabian Gulf cou
often served as a reme
sore throats. My first e
slightly spicy hot milk
cat, where a sprinkling
added as garnish by m
this to be the best way
sions of this tea are m
milk and use cardamom
others use tea and onl
ginger. Yet, no matter h
it is a unique soothing
a great accompanimen

Makes four 8-oz (250-
(150-ml) servings

Prep time: 5 minutes
Cooking time: 15 minu

4 cups (1 liter) milk
1 tablespoon ground g
Generous pinch of grou
2 tablespoons honey

1 Bring the milk, ginge
a medium saucepan, st
2 Reduce the heat to m
boil for 8 to 10 minutes
Stir in the honey and se

Aniseed Tea

Shai Yansoon

nger Aniseed Tea is one of the more popular
hot beverages served throughout the Arab
ed Gulf countries. This slightly sweet tea with
loves a subtle hint of licorice is a beverage of
choice after enjoying a heavy meal. In fact,
l ma’ Haleeb for centuries, a hot drink of aniseed and
water has been used to relieve stomach
untries this tea is discomfort and indigestion. As a child,
edy for colds and my mother always had Aniseed Tea ready,
experience with this whether we complained about abdominal
k was in Oman, in Mus- discomforts or not, as she considered this
g of dried thyme was tea to be healthy and beneficial. But as an
my host who claimed adult I discovered that this tea is also en-
y to drink it. Other ver- joyed purely for its taste, regardless of its
made with evaporated medicinal qualities. While at Abu Dhabi’s
m instead of cloves; waterfront sheesha (water pipe) cafes, my
ly a small amount of colleagues enjoyed puffing on their tobacco
how this tea is made, while sipping on Shai Yansoon. I, on the
g beverage that is also other hand, indulged in this delicious hot
nt to food. drink without the need to smoke.

Makes four 8-oz (250-ml) servings
Prep time: 5 minutes
Cooking time: 5 minutes
Standing time: 5 minutes

-ml) or six 5-oz 4 cups (1 liter) water
3 teaspoons loose green tea
utes 2 teaspoons ground aniseed
2 tablespoons sugar or to taste
ginger
und cloves 1 Bring the water to a boil. In the meantime,
while the water is coming to a boil, place the
er and clove to a boil, in rest of the ingredients in a teapot.
tirring constantly. 2 Pour the boiling water into the teapot and
medium-low and gently stir. Allow to steep for 5 minutes. Strain into
s, stirring occasionally. tea cups or heat-proof glasses and serve im-
erve piping hot. mediately.

Drinks 1 5 3

Resource Guide

In addition to the food stores indicated below there are literall
thousands of other stores that carry ingredients used in Arab c
to be found in the large urban centers in the Eastern and Midw
United Sates and the provinces of Ontario and Quebec in Cana
for each store I’ve listed specific, hard-to-find ingredients and
Arab coffee service); however, these lists only reflect a smatte
inventory carried at each store. If you’re looking for other ingr
They probably carry what you’re looking for.

Northeast U.S. prepared Middle Eastern
and to the U.S. Among ot
SYRIAN GROCERY IMPORTING CO Arab coffee cups (assort
270 Shawmut Ave Arab coffee hand grinder
Boston, MA 02118 falafel molds, ibrik (asso
Tel: (617) 426-1458; Fax: (617) 426-1458 pastry/date confection m
Email: [email protected] bread) pomegranate con
Open Tuesday to Saturday 12 noon to 7 p.m., preserved grape leaves i
Closed on Sunday and Monday zucchini corer.

The store is stocked to the ceiling with olive and Mid-Atlantic U.S.
nut oils; rose and orange flower waters; Middle
Eastern date, fig and pomegranate syrups; dried BALADY FOODS
fruit, grains and nuts of every kind; olives galore 7128 5th Ave, (between
and preserved lemons in brine; as well as bulk Ave), Brooklyn, NY 1120
dried spices. Basically speaking, everything a Tel: (718) 567-2252
person cooking Arab food needs is here. They Fax: (718) 228-8114
can ship anywhere in the continental U.S. and www.sultansdelight.co
they even stock Syrian truffles and dried limes— Open 7 days a week from
not found in many U.S. ethnic food markets. The
business has been in operation since the 1940s. It stocks everything need
Among other items, they carry: pomegranate recipes. Ships to U.S. and
concentrate/molasses, Syrian truffles, dried taken by phone (800-852
limes, Arab coffee, Arab coffee cups, Baharat, items, they carry: Arab co
dallahs, falafel molds, ibriks, sumac, trays for thermoses, falafel molds
serving Arab coffee, za’tar, zucchini corers, coffee pots, pomegranate
preserved grape leaves. concentrated pomegrana
leaves in the jar, sumac, z
LEBANESE FOOD MARKET
1564 Hancock Street BAROODY IMPORTS, IN
Quincy, MA 02169 1500 B Main Ave
Tel: (617) 376- 4770 or (617) 699-5887 Clifton, NJ 07011
Fax: (617) 376-4776 Tel: (973) 340-4832
www.lebanesefoodmarket.com Fax: (973) 340-5193
Open Monday to Friday 9.30 a.m. to 7.30 p.m., Email: [email protected]
Saturday 9.30 a.m. to 7 p.m. Open Monday to Friday 7

A brick-and-mortar grocery store and nationwide Wholesale Middle Easter
online grocery that offers everything one could products. They carry a lar
need to prepare Arab Gulf foods. They also sell sortment of ingredients a

1 5 4 the Arabian nights Cookbook

ly hundreds if not and will sell to individuals but items must be
cooking. Many are purchased by the case. Ships U.S. (UPS C.O.D.).
west states in the Orders taken by telephone, email or fax. Major
ada. In the entries credit cards are accepted. Among other items,
d tools (including they carry: Arab coffee cups (assorted variet-
ering of the total ies), Arab coffee trays, Arab coffee (beans and
redients, just ask. ground), Baharat, chickpea flour, dallahs, dried
lime powder, falafel molds, fresh grape leaves,
n foods. Ships to Canada ibriks, pomegranate concentrate/molasses/
ther items, they carry: syrup, preserved grape leaves, sumac, truffles
ted sizes and varieties), (Lebanon), za’tar, zucchini corers.
r, Arab coffee (ground),
orted sizes), coffee pots, SAHADI’S
molds (for making short- 187 Atlantic Ave
ncentrate/molasses, Brooklyn, NY 11201
in the jar, sumac, za’tar, Tel: (718) 624-4550
Fax: (718) 643-4415
Email: [email protected]
www.sahadis.com
Open Monday to Saturday, 9 a.m. to 7 p.m.,
Closed on Sunday

72nd St & Ovington Almost any product or ingredient needed to
09 prepare Arab Gulf foods is available at the store.
The website, however, carries a more limited
om and specialized number of items. Ships to U.S.
m 9 a.m. to 10 p.m. only—orders taken on website. No telephone or-
ders. Sahadi’s is a long-standing business that
ded to prepare Arab Gulf has been in operation since the 1940s. Among
d Canada. Orders can be other items, they carry: Arab coffee (beans and
2-5046). Among other ground), Baharat, pomegranate concentrate/mo-
offee (ground), coffee lasses, preserved grape leaves, sumac, za’tar.
s, ibrik (assorted sizes),
e concentrate/molasses, Southeast U.S.
ate juice, preserved grape
za’tar, zucchini corer. BARAKA INTERNATIONAL FOODS
5596 Nolensville Pike
NC. NashvilleTN 37211
Tel: (615) 333-9285
Fax: (615) 837-8541
Open 7 days a week from 8 a.m. to 7 p.m.

om It stocks a wide variety of spices and other
7 a.m. to 6 p.m. ingredients used in Arab cooking. Baraka also
has a store in Memphis but the one in Nashville
rn groceries and related is much larger. They can ship to any part of the
rge amount and as- U.S. and beyond. Among other items, they carry:
and kitchen utensils, Arab coffee (beans and ground), Baharat, falafel
molds, pomegranate concentrate/molasses,
preserved grape leaves, sumac, za’tar.

DAMASCUS MID-EAST FOOD MARKET other items, they carry: A
5721 Hollywood Boulevard falafel molds, ibriks, pom
Hollywood, FL 33021 molasses, preserved gra
Tels: (954) 962-4552; (954) 962-4545 za’tar, zucchini corers.
Email: [email protected]
Open Monday to Saturday 10 a.m. to 7 p.m., HILAL GROCERIES
Closed on Sunday 1163 25th St.
Des Moines, IO
The store carries a wide variety of Persian and Tel: (515) 274-8943
Middle Eastern groceries. It offers spices and Fax: (515) 274-3519
most other ingredients used in the cooking of Open 7 days a week from
the Arab Gulf Countries. Telephone orders taken
and will ship UPS C.O.D. Credit card payments The store stocks items su
accepted. Among other items, they carry: Arab ange blossom water, spi
coffee cups, Arab coffee (beans and ground), and other Arab groceries
Baharat, falafel molds, ibriks, pomegranate
concentrate/molasses, preserved grape leaves, THE SPICE HOUSE
sumac, za’tar, zucchini corers. 1512 North Wells Street
Chicago, IL 60610
SEASON’S FRESH MARKET Tel: (312) 274-0378
1757 N. University Drive Fax: (312) 274-0143
Plantation, FL 33322 Email: spices@thespice
Tel: (954) 577-8626 Website: http://www.th
Fax: (954) 577-9343 The Spice House has bra
Email: [email protected] Geneva, IL; and Milwauk
www.seasonsfreshmarket.com/ Open Monday to Saturda
Open Monday to Saturday 9.30 a.m. to 8 p.m., Sunday 10 a.m. to 5 p.m
Sunday 12 noon to 7 p.m.
It offers a fabulous selec
It stocks most ingredients needed in Arab cook- spices and spice blends
ing—also, will ship COD. Among other items, earth, including Baharat
they carry: Arab coffee (ground), Arab coffee the purchaser from wher
cups, trays to serve coffee, falafel molds, Baha- came and gives ideas ab
rat, preserved and fresh grape leaves, sumac, Products are made in sm
chickpea flour, truffles (special order), za’tar, them fresh. They concen
zucchini corers, ibriks, pomegranate concen- have some other produc
trate/molasses. such as rosewater, pome
molasses, sumac and tah
Midwest U.S. on the continent includin
Orders taken online or by
ARABIAN VILLAGE MARKET
10040 Dix MIDDLE EAST BAKERY A
Dearborn, MI 48120 1512 West Foster Avenu
Tel: (313) 841-4650 Chicago, IL 60640
Fax: (313) 841-3900 Tel: (773) 561-2224
Email: [email protected] Fax : (773) 561-2234
Open 7 days a week Monday to Saturday 9 a.m. Email: admin@middleeas
to 9 p.m., Sunday 9 a.m. to 6 p.m. & middleastbakeryandg
There is also a Contact Pa
One of the oldest Arab grocery supermarkets in www.middleeastbakery
Dearborn, the Village offers a vast selection of Open Monday to Saturda
fresh foods and spices from all over the Middle Sunday 10:30 a.m. to 5 p
East. Telephone orders accepted only. Minimum holidays.
amount required on orders for shipping. UPS,
COD or major credit cards accepted. Among

Arab coffee, Baharat, It stocks most ingredients needed in Arab Gulf
megranate concentrate/ cooking such as dried fruits, pulses, grains and
ape leaves, sumac, all types of nuts and spices. Ships throughout
the U.S. Ships via UPS or C.O.D., or payments can
m 10 a.m. to 7 p.m. be made by credit card. Orders can be emailed or
made by telephone. There is a minimum amount
required for placing orders. Among other items,
they carry: Arab coffee (beans and ground),
Arab coffee cups, Baharat, dallahs, falafel
molds, ibriks, midlahs, pomegranate concen-
trate/molasses, sumac, za’tar, zucchini corers.

uch as rosewater, or- PHOENICIA SPECIALTY FOODS
ices, hummus, tahini 12141 Westheimer Rd
s. Does not ship. Houston, TX 77077
Tel: (281) 558-8225
ehouse.com Fax: (281) 584-9912
hespicehouse.com/ Email: [email protected]
anches in Evanston, IL; www.phoeniciafoods.com/
kee, WI. Open Monday to Saturday 8 a.m. to 9 p.m.,
ay 10 a.m. to 7 p.m., Sunday 8 a.m. to 7 p.m.
m.
They carry a full line of Middle Eastern foods and
ction of all types of they ship whatever is ordered to whoever sends
from everywhere on in orders via UPS throughout the U.S. Orders are
and za’tar. Labels tell taken by telephone. During the summer perish-
re the particular spice able items are not shipped. Among other items,
bout how it can be used. they carry: Arab coffee cups, assorted sizes and
mall batches to keep varieties, Arab coffee (beans and ground), chick-
ntrate on spices but they pea flour, rice flour, date syrup, falafel molds,
cts used in Arab cooking ibriks, midlahs (by special order), pomegranate
egranate concentrate/ concentrate/molasses, preserved grape leaves,
ahini. Ships to anywhere serving trays (assorted), sumac, Syrian truffles,
ng Hawaii and Alaska. za’tar, zucchini corers.
y telephone.
SUPER GREENLAND
AND GROCERY 12715 Warren Ave
ue Dearborn, MI 48126
Tel: (313) 584-5445
astbakeryandgrocery.com Fax: (313) 584-5512
[email protected] Email: [email protected]
age on the website Open 7 days a week from 8 a.m. to 10 p.m.
yandgrocery.com
ay 9 a.m. to 8 p.m., This store is so authentic that customers feel
p.m. Closed on major they are in the Middle East. Here virtually ev-
erything relating to Arab food can be found.
Does not ship. Among other items, they carry:
Arab coffee cups, Arab coffee (ground), Baharat,
falafel molds, pomegranate concentrate/molas-
ses, sumac, za’tar, zucchini corers.

Resource Guide 1 5 5

Southwest U.S. THE SOUK
1916 Pike Pl # 11
SAMIRAMIS IMPORTS Seattle, WA 98101
2990 Mission Street Tel: (206) 441-1666
(between 25th St & 26th St) Fax: (206) 956-9387
San Francisco, CA 94110 Email: info@soukseattl
Tel: (415) 824-6555 www.soukseattle.com
Fax: (415) 824-6556 Open Monday to Saturda
Open Monday to Saturday 10 a.m. to 6 p.m., Sunday 11 a.m. to 5 p.m
Closed on Sunday
This small speciality stor
It has a great selection of Middle Eastern Food, of spices, Indian product
especially when it comes to spices. Among dients. Will ship product
other items, they carry: Arab coffee (beans and orders over the telephon
fresh roasted on the spot), Arab coffee cups, available in various amo
Baharat, dallahs, falafel molds, ibriks, pome- Shipments are made UPS
granate concentrate/molasses, sumac, za’tar, er pre-pays. Among othe
zucchini corers. It’s been open since 1965. coffee cups (various size
and ground), Baharat, ca
ALTAYEBAT MARKET green), dallahs, falafel m
1217 S. Brookhurst St. sizes), midlahs, pomegr
Anaheim, CA 92804 lasses, preserved grape
Tel: (714) 520-4723 zucchini corers. (limited
Fax: (714) 535-8540
Email:[email protected] Rocky Mountain Re
Website: http://www.altayebat.com/
Open Monday to Saturday 9 a.m. to 7 p.m., MIDDLE EAST MARKET
Open on holidays until 6 p.m. 2254 S Colorado Blvd
Closed on Sunday. Denver, CO 80222
Tel: (303) 756-4580
They will ship non-perishable items. Orders are Fax: (303) 756-1226
taken via fax or email. Among other items, they Open 7 days a week 9 a.
carry: Arab coffee cups, Arab coffee (beans and
ground), Baharat, ibriks, pomegranate concen- It carries Middle Eastern
trate/molasses, preserved grape leaves, sumac, ship. Among other items
za’tar, zucchini corers. molds, pomegranate con
preserved grape leaves,
Northwest U.S.
Toronto
INTERNATIONAL FOOD SUPPLY
8015 SE Stark St., At the corner of SE Stark and AL-QUDS TOWN & COU
80th Portland, Oregon 97215 3355, Hurontario Stree,
Tel: (503) 256 - 9576 Mississauga, Toronto, ON
www.internationalfoodsupply.com/ Canada L5A 4E7
Open Monday–Saturday 10 a.m. to 8 p.m., Tel: (905) 275-2781
Closed on Sundays. Fax: (905) 275-7588
Email: inamkuds@hotm
The owner also owns Barbur World Foods and Open 7 days a week from
Ya Hala Restaurant. Stocks many of the dried Closed on Christmas day
fruits, spices and other ingredients used in
Arab cooking. Will ship UPS C.O.D. Among other The store carries an exce
items, they carry: Arab coffee (ground), falafel variety of Arab foods and
molds, ibriks, pomegranate concentrate/molas- Arab cooking. Clientele i
ses, preserved grape leaves, sumac, za’tar, not only Canada, but the
zucchini corers. other items, they carry: A

1 5 6 the Arabian nights Cookbook

le.com ground), Baharat (ground and whole spice), dal-
lahs, falafel molds (copper and stainless steel),
ay 10 a.m. to 6 p.m., ibriks, midlahs, pomegranate concentrate/mo-
m. lasses, preserved grape leaves, sumac, za’tar,
zucchini corers
re stocks a wide variety
ts and Arab food ingre- ARZ BAKERY FINE FOODS LTD
ts. It is better to place 1909 Lawrence Avenue East,
ne as ingredients are Scarborough
ounts at the store itself. Toronto, ON
S, C.O.D., or UPS custom- Canada M1R 2Y6
er items, they carry: Arab Tel: (416) 755-5084
es), Arab coffee (beans www.arzbakery.com
ardamom (black and Open Monday to Saturday 9 a.m. to 9 p.m.,
molds, ibriks (various Sunday 9 a.m. to 8 p.m.
ranate concentrate/mo-
leaves, sumac, za’tar, Exquisite house-made labnah and countless
items on website) other cheeses as well as anything else a cook
preparing Arab Gulf dishes may need. Ships
egion U.S. only to Canada and a minimum order is required.
Orders taken by telephone. Among other items,
they carry: Arab coffee cups and sets (assorted
varieties and sizes), Arab coffee (beans and
ground), Baharat, dallahs, falafel molds, ibriks,
midlahs, pomegranate concentrate/molasses,
preserved grapes leaves, sumac, trays, za’tar,
zucchini corers.

Vancouver

.m. to 10 p.m. MEDITERRANEAN SPECIALTY FOODS
products. Does not 1800 Commercial Dr,
s, they carry: falafel Vancouver, BC
ncentrate/molasses, Canada V5N 4A5
sumac, za’tar Tel: (604) 438-4033
Open 7 days a week 10:00 a.m. to 7:00 p.m.
UNTRY MARKET
N, It offers all types of Mediterranean and Middle
Eastern food. Does not ship. Among other items,
they carry: Arab coffee (ground), falafel molds,
pomegranate concentrate/molasses, preserved
grape leaves, za’tar.

Montreal

mail.com ADONIS MARKET - SAUVÉ
m 8 a.m. to 10 p.m., 2001 Sauvé street O
y. Montreal, Quebec, H4N 1L8
Tel: (514) 382-8606
ellent selection and large Fax : (514) 382-4386
d ingredients used in www.adonisproducts.com/
includes customers from Open Monday to Wednesday 9 a.m. to 8 p.m.,
e U.S.as well. Among Thursday and Friday, 9 a.m. to 9 p.m., Saturday
Arab coffee (beans and 9 a.m. to 7 p.m., Sunday 9 a.m to 6 p.m.

Besides the Sauvé store, Adonis has two other Retail and wholesale Mid
branches, one on Boulevard des Sources and and related products. Ord
one in Laval. Stocks all types of Middle Eastern phone, fax or email prov
foods such as dried fruits and pulses as well as in full by means of mone
canned pulses and Middle Eastern food ingredi- bank or by check cashed
ents. The stores also stock a wide range of nuts before sending the order
and spices—almost all the ingredients needed cards at store locations o
in Arab Gulf food recipes. Does not ship. line. Among other items,
cups (assorted varieties)
NDG Store: Akhavan Supermarket coffee (beans and groun
6170 Sherbrooke W. flour, dallahs, dried lime
Montreal, QC H4B 1LB fresh grape leaves, ibriks
Tel: (514) 485-4887 ate concentrate/molasse
Fax: (514) 485-7009 grape leaves, sumac, tru
Email: [email protected] zucchini corers.
www.akhavanfood.com
Open Monday to Friday 8 a.m. to 8 p.m., Satur- London
day 8 a.m. to 7 p.m., Sunday 8 a.m. to 6 p.m.
DAMAS GATE
West-Island Store: Akhavan Supermarket 81 Uxbridge Rd
15760 Boul. Pierrefonds, Shepherd’s Bush
Pierrefonds, Qc, Canada H9H 3P6 London, W12 8NR
Tel: (514) 620-5551 United Kingdom
Fax: (514) 620-5371 Tel: +44 (0)20 8743-511
Email: [email protected] Open Monday to Sunday
www.akhavanfood.com
Open Monday to Friday 8 a.m. to 8 p.m., Satur- This store focuses on Mid
day 8 a.m. to 7 p.m., Sunday 8 a.m. to 6 p.m. stocks all sorts of nuts an
ship.

Acknowledgment

First, I wish to especially thank my daughters Leila Salloum Elias and Mun
work. Also, I want to thank them for their valuable advice about the recipe
of the foods and for helping to test and taste a number of the dishes.

Also, I wish to thank the men and women who I talked to in the Arab G
gave me valuable information about their ways of life and cuisine. Further
gave me constructive feedback about the food dishes that I had created. A
confirmed my belief that I had indeed re-created the authentic tastes and

In addition, I wish to thank those authors whose books widened my h
esting quotable material, which I’ve sprinkled throughout the book.

Guiding me through the maze of fine-tuning the text of my book for pu
always pleasant and helpful during our discussions on the various matter
joyment of the topic is exemplary, making it a joy to have had the opportu

ddle Eastern groceries Online Stores
rders accepted over the
vided the order is paid ZAMOURI SPICES, (Elbertai Company, LLC.)
ey transfer to the store’s P.O.Box 65
d to the store’s account Olathe, KS 66051
r. Accepts major credit Tel: (913) 829-5988
only. Does not sell on- Email: [email protected]
s, they carry: Arab coffee www.zamourispices.com/
), Arab coffee trays, Arab
nd), Baharat, chickpea Zamouri Spices stocks almost every spice em-
e powder, falafel molds, ployed in Arab cooking, in addition to ibriks,
s, midlahs, pomegran- Arab coffee (beans and ground), and Arab coffee
es/syrup, preserved cups and trays to serve Arab coffee. Items can
uffles (Lebanese), za’tar, be purchased online.

DAYNA’S MARKET
26300 Ford Road, Suite 239
Dearborn Heights, MI 48127
Tel: (313) 623-6231
Email: [email protected]
www.daynasmarket.com/

16 A nationwide online Middle Eastern grocery,
y 9 a.m. to 7 p.m. Dayna offers specialty Mediterranean products
and much more. Items can be ordered online.
ddle Eastern fare and Among other items, they carry: Arab coffee
nd spices. Does not cups (assorted sizes and styles), Arab coffee
(ground), Baharat, dallahs, falafel molds, ibriks,
midlahs, pastry molds (to make shortbread)
pomegranate concentrate/ molasses, preserved
grape leaves, trays, za’tar, zucchini corers.

ts

na Salloum who encouraged me to write this modest
es, for providing the historical background to some
Gulf countries and other parts of the Arab world who
er, I want to thank family, friends and colleagues who
After tasting my recipes, their good opinions have
d aromas of the Arab Gulf at my own table.
horizon on the Arab Gulf nations and provided inter-
ublication was my editor, Holly Jennings. She was
rs relating to this book, and her dedication and en-
unity to work with her.

Resource Guide and Acknowledgments 1 5 7

Index

A Orange Blossom Syrup, 27
Saudi-Style White Rice, 28
Allspice, 16 Tangy Hot Tomato Sauce, 27
Almonds Bean(s). See also Chickpea(s)
Broad, Soup, Spicy, 57
about, 21 fava, about, 57
Aromatic Rice with, 123 Mung, and Rice with Almonds,
blanching, 21
Filo Wrapped Nut Rolls, 142 115
Mung Beans and Rice with, Beef

115 Batter-Fried Meatballs, 81
and Raisins, Aromatic Chicken Delicious Stuffed Zucchini,

and Rice with, 74 128–29
and Rice, Baked Chicken Golden Meat Turnovers,

with, 67 78–79
Sweet Date Pudding, 143 Hearty Meat and Bulghur
Sweetened, Saudi-Style
Soup, 59
Crepes Filled with, 140 Mini Saudi Pizzas, 82
Appetizers and snacks Onions Stuffed with Meat and

Aromatic Chickpea Fritters, 39 Rice, 123
Classic Hummus Chickpea Spicy Meatballs in a Creamy

Purée, 35 Yogurt Sauce, 87
Deviled Eggs, Arabian-Style, Tender, Simmered in Yogurt,

41 83
Red Bell Pepper Dip with Pine Bread(s)

Nuts, 43 Pita, 122
Roasted Eggplant Purée, 34 Pita, Lamb in a Savory Sauce
Sesame Seed Sticks, 42
Spiced Chickpea Kebabs, 38 with, 78
Stuffed Grape Leaves, 36–37 Pudding, Sweet, 141
Yogurt and Tahini Dip with Sesame Seed Sticks, 42
Sweet Holiday Biscuits, 121
Fresh Herbs, 40 Wafer-Thin Bedouin Pancakes,
Arab Gulf cooking
120
diversity of, 8–11 Bulghur
essential ingredients, 16–25
useful tools and implements, about, 16–17
Gulf-Style Tabbouleh, 53
13–15 Hearty, Simmered in Tangy

B Yogurt, 109
and Meat Soup, Hearty, 59
Baharat, 16 Tabbouleh, 53
Baklava, Irresistable, 134–35 Butter, Clarified (Ghee), 135
Barbecued Chicken Slices, 66
Barley C

about, 60 Cardamom
and Lentil Soup, Aromatic, 60 about, 17
Basic recipes -Scented Fruit Salad, 136
Arabian Gulf Spice Mix, 28 seeds, pulverizing, 149
Coriander and Yogurt Salad, Shortbreads, Melt-in-Your-
Mouth, 138
30 -Spiced Hot Milk, 137
Creamy Cucumber and Yogurt
Cashews
Salad, 30 about, 21
Creamy Garlic Sauce, 27 Filo Wrapped Nut Rolls, 142
Creamy Yogurt Spread, 29
Crunchy Pickled Garlic, 26 Cauliflower Sautéed with Chili
Homemade Plain Yogurt, 31 Peppers and Fresh Coriander, 126
Labana Balls, 29

1 5 8 the Arabian nights Cookbook

“Chai,” Saudi Style, 150 leaves (cilantro), 19
Chicken seeds, about, 18–19
and Yogurt Salad, 30
Baked, with Almonds and Crepes, Saudi-Style, Filled with
Rice, 67 Sweetened Almonds, 140
Cucumber(s)
Gulf-Style Pasta with, 72 and Bell Pepper Salad,
Kebabs, Garlicky, 68
Noodle Soup, 62 Creamy, 46
‘n Rice, Saudi-Style, 71 Diced Vegetable Salad with
and Rice, Aromatic, with
Tahini Dressing, 52
Almonds and Raisins, 74 Refreshing Green Salad, 51
Roast, with Saffron Rice and Tomato Salad with Sumac,

Stuffing, 73 Fresh, 49
Slices, Barbecued, 66 and Yogurt Salad, Creamy, 30
Stew, Lemony, 75 Cumin, 19
Tandoori, Omani-Style, 70 Curry, Kuwaiti Fish, 98
Tender, with Creamy Milk Curry powder, 19–20
Custard
Rice, 69 Creamy, Perfumed with
Chickpea flour
Rosewater, 137
about, 17 Sweet Saffron, with Pistachios
Aromatic Chickpea Fritters,
and Pine Nuts, 132
39
Chickpea(s) D

about, 17 Date Pudding, Sweet, 143
Classic Hummus Chickpea Date Syrup

Purée, 35 about, 121
cooking, 17 Rice, 124
Kebabs, Spiced, 38 Sweet Holiday Biscuits, 121
soaking, 17 Desserts
Spicy Falafel Patties, 108 Cardamom Fritters with
and Spinach with Garlic and
Walnuts in Orange-
Lemon, 111 Blossom Syrup, 133
Stew, Spicy, 113
and Tomato Soup, Creamy, 58 Cardamom-Scented Fruit
Cinnamon Tea, 151 Salad, 136
Cloves, 18
Coffee Creamy Custard Perfumed with
about, 18 Rosewater, 137
Arab traditions and, 149
beans, roasting, 18 Crispy Doughnuts in Sweet
Omani-Style, 148 Syrup, 137
Real Arab, Made Just Right,
Filo Wrapped Nut Rolls, 142
149 Irresistable Baklava, 134–35
Cookies Melt-in-Your-Mouth

Melt-in-Your-Mouth Cardamom Shortbreads,
Cardamom Shortbreads, 138
138
Saudi-Style Crepes Filled with
Coriander Sweetened Almonds, 140
Fresh, and Chili Peppers,
Cauliflower Sautéed with, Sweet Bread Pudding, 141
126 Sweet Date Pudding, 143
Fresh, and Garlic, Whole Fish Sweet Saffron Custard with
with, 103
Fresh, and Tomato Salad, Pistachios and Pine Nuts,
Zesty, 47 132

Doughnuts, Crispy, in Sweet Syrup,
137

Drinks G
Aniseed Tea, 153
Cardamom-Spiced Hot Milk, Garlic
137 Crunchy Pickled, 26
Cinnamon Tea, 151 and Fresh Coriander, Whole
Hot Ginger Milk Flavored with Fish with, 103
Cloves, 153 Fried, and Pita Croutons,
Iced Yogurt, with Fresh Mint, Puréed Lentils with, 110
146 Garlicky Chicken Kebabs, 68
Lemon Tea, 151 paste, preparing, 30
Omani-Style Coffee, 148 Sauce, Creamy, 27
Pomegranate Juice Spritzer,
152 Ghee, 135
Real Arab Coffee Made Just Grains. See Barley; Bulghur; Rice
Right, 149 Grape Leaves
Saudi Style “Chai,” 150
Stuffed, 36–37
E working with, 37
Ground red pepper, 20
Eggplant
Roasted, Purée, 34 H
Salad, Spicy, 48
Herbs. See also specific herbs
Eggs dried, cooking with, 19
Deviled, Arabian-Style, 41 fresh, in Arab cooking, 19
Fresh Herb Omelet, 112 Fresh, Omelet, 112
Sweetened Vermicelli Omelet, fresh, storing, 19
113
Hummus, Classic, Chickpea
F Purée 35

Falafel Patties, Spicy, 108 K
Filo dough
Kebabs
about, 20 Baked Lamb, with Aromatic
Filo Wrapped Nut Rolls, 142 Spices, 86
Irresistable Baklava, 134–35 Garlicky Chicken, 68
working with, 20 Grilled Marinated Fish, 95
Fish Spiced Chickpea, 38
Cakes, Perfect, 97
Curry, Kuwaiti, 98 L
Easy Tuna Salad and Rice,
Lamb
Omani-Style, 99 Batter-Fried Meatballs, 81
Fillets, Elegantly Sautéed, with Chops, Grilled, 91
Delicious Stuffed Zucchini,
Nutty Rice, 104 128–29
Fillets, Sautéed, with Lentils Golden Meat Turnovers,
78–79
and Rice, 100 Hearty Meat and Bulghur
Fillets in an Aromatic Red Soup, 59
Kebabs, Baked, with Aromatic
Sauce, 94 Spices, 86
Fried, with Spicy Rice, 101 Mini Saudi Pizzas, 82
Kebabs, Grilled Marinated, 95 Noodle Soup with Tomatoes
Lightly Breaded, in a Tangy and Fresh Green Chili
Pepper, 56
Tomato Sauce, 96 and Okra Stew, 90
Richly Spiced Seafood Soup, Onions Stuffed with Meat and
Rice, 123
63 or Veal, Stuffed, 88–89
Whole, with Garlic and Fresh Pottage, Thick and Rich, 85
Roast Leg of, Aromatic, 84
Coriander, 103 Pita Bread, in a Savory Sauce
Fritters with, 78
and Spinach, Noodle Soup
Aromatic Chickpea, 39 with, 61
Cardamom, with Walnuts in

Orange-Blossom Syrup, 133
Fruit. See also specific fruits

Salad, Cardamom-Scented,
136

Stew, Hearty, with Vegetables, Stuffed with Meat and Rice,
80 123

Stuffed Grape Leaves, 36–37 Orange Blossom Syrup, 27
Tartare, Savory, 90 Cardamom Fritters with
Lemon Tea, 151 Walnuts in, 133
Lentil(s) Crispy Doughnuts in Sweet
about, 20 Syrup, 137
and Barley Soup, Aromatic, 60 Filo Wrapped Nut Rolls, 142
cooking, 20 Sweet Bread Pudding, 141
Puréed, with Fried Garlic and
Orange blossom water, about, 23
Pita Croutons, 110 Orange(s)
and Rice, Sautéed Fish Fillets
Cardamom-Scented Fruit
with, 100 Salad, 136
and Rice Topped with
and Olive Salad, 50
Caramelized Onions, 114
Soup, Spiced, with Lemon, P

59 Pancakes, Wafer-Thin Bedouin, 120
Limes, dried, 22 Paprika, 23
Parsley
M
about, 19
Meat. See Beef; Lamb; Veal Gulf-Style Tabbouleh, 53
Meatballs Refreshing Green Salad, 51
Savory Lamb Tartare, 90
Batter-Fried, 81 Tabbouleh, 53
Spicy, in a Creamy Yogurt Pasta and noodles
Chicken Noodle Soup, 62
Sauce, 87 Gulf-Style Pasta with Chicken,
Milk
72
Hot, Cardamom-Spiced, 137 Noodle Soup with Tomatoes
Hot Ginger, Flavored with
and Fresh Green Chili
Cloves, 153 Pepper, 56
Rice, Creamy, Tender Chicken Noodle Soup with Lamb and
Spinach, 61
with, 69 Sweetened Vermicelli Omelet,
Saudi Style “Chai,” 150 113
Mint Pepper(s)
in Arab cooking, 19 Bell, and Cucumber Salad,
Fresh, Iced Yogurt Drink with, Creamy, 46
Chile, and Fresh Coriander,
146 Cauliflower Sautéed with,
Mushrooms
126
Arabian truffles, about, 124 chili, about, 18
cleaning, 124 Fresh Green Chili, Noodle
Rice with Arabian Truffles, 124
Soup with Tomatoes
N and, 56
Red Bell, Dip with Pine Nuts, 43
Noodles. See Pasta and noodles Pickled Garlic, Crunchy, 26
Nutmeg, 22 Pine Nuts
Nut(s), 21. See also specific nuts about, 21
Elegantly Sautéed Fish Fillets
Rolls, Filo Wrapped, 142 with Nutty Rice, 104
toasting, 21 and Pistachios, Sweet Saffron
Custard with, 132
O and Raisins, Three-Spice Rice
with, 125
Oils, for cooking, 22–23 Red Bell Pepper Dip with, 43
Okra Pistachios
about, 21
cooking tips, 91 and Pine Nuts, Sweet Saffron
and Lamb Stew, 90 Custard with, 132
Olive and Orange Salad, 50
Omelets
Fresh Herb, 112
Sweetened Vermicelli, 113
Onions
Caramelized, Rice and Lentils

Topped with, 114

Index 1 5 9

Pita Bread, 122 soaking, 24
Lamb in a Savory Sauce with, Spicy, Fried Fish with, 101
78 Stuffed Grape Leaves, 36–37
Puréed Lentils with Fried Garlic Stuffed Lamb or Veal, 88–89
and Pita Croutons, 110 Stuffing, Saffron, Roast

Pizzas, Mini Saudi, 82 Chicken with, 73
Pomegranates Thick and Rich Lamb Pottage,

about, 23 85
Pomegranate Juice Spritzer, Three-Spice, with Pine Nuts

152 and Raisins, 125
pomegranate syrup, about, 23 and Tuna Salad, Easy, Omani-
removing seeds from, 23
Poppy seeds, in Gulf cooking, 82 Style, 99
Potato(es) White, Saudi-Style, 28
Baked Lamb Kebabs with Rosewater
about, 24
Aromatic Spices, 86 Creamy Custard Perfumed
Salad, Warm and Spicy, 49
Spicy Vegetarian Turnovers, with, 137

117 S
Pottage, Thick and Rich Lamb, 85
Poultry. See Chicken Saffron
Pudding about, 24
Custard, Sweet, with
Sweet Bread, 141 Pistachios and Pine Nuts,
Sweet Date, 143 132
Rice Stuffing, Roast Chicken
R with, 73

Raisins Salads
and Almonds, Aromatic Coriander and Yogurt, 30
Chicken and Rice with, 74 Cucumber and Bell Pepper,
Cardamom-Scented Fruit Creamy, 46
Salad, 136 Cucumber and Yogurt, Creamy,
and Pine Nuts, Three-Spice 30
Rice with, 125 Diced Vegetable, with Tahini
Dressing, 52
Rice Eggplant, Spicy, 48
about, 23–24 Fresh Cucumber and Tomato,
and Almonds, Baked Chicken with Sumac, 49
with, 67 Fruit, Cardamom-Scented,
with Arabian Truffles, 124 136
Aromatic, with Almonds, 123 Green, Refreshing, 51
and Chicken, Aromatic, with Gulf-Style Tabbouleh, 53
Almonds and Raisins, 74 Orange and Olive, 50
Chicken ‘n, Saudi-Style, 71 Potato, Warm and Spicy,
Creamy Milk, Tender Chicken 49
with, 69 Tabbouleh, 53
Date Syrup, 124 Tomato and Fresh Coriander,
Delicious Stuffed Zucchini, Zesty, 47
128–29
and Lentils, Sautéed Fish Sauces
Fillets with, 100 Garlic, Creamy, 27
and Lentils Topped with Tomato, Tangy Hot, 27
Caramelized Onions, 114
and Meat, Onions Stuffed Seafood. See Fish; Shrimp
with, 123 Sesame seed paste. See Tahini
and Mung Beans with Sesame seeds
Almonds, 115
Nutty, Elegantly Sautéed Fish Sesame Seed Sticks, 42
Fillets with, 104 storing, 42
preparing for cooking, 24 Shrimp
rinsing and draining, 24 Balls in a Tangy Sauce, 102
Shrimp ‘n, Saudi-Style, 105 ‘n Rice, Saudi-Style, 105
Richly Spiced Seafood Soup,

63

1 6 0 the Arabian nights Cookbook

Soups and Fresh Coriander Salad,
Barley and Lentil, Aromatic, 60 Zesty, 47
Broad Bean, Spicy, 57
Chicken Noodle, 62 Refreshing Green Salad, 51
Lentil, Spiced, with Lemon, 59 Sauce, Tangy, Lightly Breaded
Meat and Bulghur, Hearty, 59
Mixed Vegetable Puréed, 60 Fish in a, 96
Noodle, with Tomatoes and Sauce, Tangy Hot, 27
Fresh Green Chili Pepper, Slices, Aromatic Baked, 127
56 Tuna Salad and Rice, Easy, Omani-
Noodle, with Lamb and Style, 99
Spinach, 61 Turmeric, 25
Seafood, Richly Spiced, 63 Turnovers
Tomato and Chickpea, Creamy, Golden Meat, 78–79
58 Spicy Vegetarian, 117

Spice Mix, Arabian Gulf, 28 V
Spinach
Veal or Lamb, Stuffed, 88–89
and Chickpeas with Garlic and Vegetable(s). See also specific
Lemon, 111
vegetables
Deviled Eggs, Arabian-Style, Hearty Lamb Stew with, 80
41 Mixed, Puréed Soup, 60

and Lamb, Noodle Soup W
with, 61
Walnuts
Stews about, 21
Chicken, Lemony, 75 Cardamom Fritters with, in
Chickpea, Spicy, 113 Orange-Blossom Syrup,
Lamb, Hearty, with Vegetables, 133
80 Filo Wrapped Nut Rolls, 142
Lamb and Okra, 90 Irresistable Baklava, 134–35
Lamb in a Savory Sauce with Red Bell Pepper Dip with Pine
Pita Bread, 78 Nuts, 43

Sumac, 24 Y
Syrup. See Orange Blossom Syrup
Yogurt
T about, 25
and Coriander Salad, 30
Tabbouleh, 53 Creamy Cucumber and Bell
Tabbouleh, Gulf-Style, 53 Pepper Salad, 46
Tahini and Cucumber Salad, Creamy,
30
about, 25 Drink, Iced, with Fresh Mint,
Classic Hummus Chickpea 146
Homemade Plain, 31
Purée, 35 Labana Balls, 29
Dressing, Diced Vegetable Sauce, Creamy, Spicy
Meatballs in a, 87
Salad with, 52 Spread, Creamy, 29
Mini Saudi Pizzas, 82 and Tahini Dip with Fresh
Roasted Eggplant Purée, Herbs, 40
Tangy, Hearty Bulghur
34 Simmered in, 109
and Yogurt Dip with Fresh
Z
Herbs, 40
Tea Za’tar, 25
Zucchini
Aniseed, 153
Cinnamon, 151 pulp, uses for, 128
Lemon, 151 Stuffed, Delicious, 128–29
Saudi Style “Chai,” 150
Tomato(es)
and Chickpea Soup, Creamy,

58
and Cucumber Salad with

Sumac, Fresh, 49
Diced Vegetable Salad with

Tahini Dressing, 52