Vegetarian Dishes from Across the Middle East

Arto der Haroutunian (1940-1987) was a restaurateur, painter, translator, and author of 12 cookbooks. He also composed music and translated Turkish, Arab, Persian, and Armenian authors.

"Vegetarian Dishes from Across the Middle East"--originally published in 1983, out of print for 20 years, and previously unavailable in North America--now reappears as both vegetarian and Middle Eastern cooking attract evermore interest. Author Arto der Haroutunian wrote 12 cookbooks that share with readers his thorough knowledge of and love for Middle Eastern food and of the peoples and cultures from which it developed. Here are dishes from as far west as Albania and as far east as Iran, with tastes from everywhere in between. You'll discover: Everyday favorites like hummus, tabouleh, Braised Mushrooms, and White Beans in Olive OilFragrant soups and stews, from Lentil Soup ("the most popular and ancient") to fragrant and refreshing Orange and Lemon Soup Healthy appetizers and salads including Eggplant and Avocado Dip, Stuffed Tomatoes, and Spicy Beet SaladKookoo and eggeh, the frittata-like baked omelets popular across the Middle EastBread and pastry recipes, from lavash and pita to baklava and Date and Walnut Cakes, and including helpful step-by-step illustrationsSweets and holiday treats like Saffron Pudding, Banana Ice Cream, and Rose Petal Jam