MIDEASTERN
By Faye Levy
Beyond falafels and shish kabobs, the Mideast's tasty, healthful cooking is largely unfamiliar to Americans. Author Levy creates such eye-openers as Chicken in Persian Pomegranate Walnut Sauce and Garlic Fried Eggs with Mint and Sumac and does a good job adapting this unusual food to American kitchens. She also ably traces various ethnic styles: Iraqis, for example, season with cumin and turmeric, while Iranians prefer fresh herbs.
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