Vegetarian Dishes from Across the Middle East


Product Details

$18.95  $17.62
Publish Date
6.56 X 9.26 X 0.69 inches | 1.14 pounds

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About the Author

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.


I found it hard to put this hard-backed recipe book down . . . [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.-- "The Vegetarian"
Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.-- "Publishing News"
All Arto's cookbooks became classics . . . second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated.-- "The Foodie"
I found myself wanting to eat everything in this collection of tasty veggie dishes . . . Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable.-- "The Independent on Sunday"
Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried.-- "The Green Parent"
[Arto's] versions of staple Greek dishes . . . rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking . . . including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.-- "The Topic"
[Arto's] brilliant book includes . . . enough delights to turn a glut into a feast.-- "Stella Magazine"
The recipes . . . glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates.-- "The Gastronomer's Bookshelf"