Flavors of the Sun
The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients
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- 17,99 €
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- 17,99 €
Beschreibung des Verlags
A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.
Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.
120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry.
OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails.
EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries.
FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro.
Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
PUBLISHERS WEEKLY
Sahadi—culinary director and co-owner of the eponymous, James Beard Award–winning Middle Eastern market in Brooklyn—presents an exemplary guide to the region's staples. Readers need not "worry that you might end up with dozens of single-use ingredients," she assures, because those covered can be used in plenty of recipes. Some of the items are familiar, such as tahini—which she leans on heavily in savory and sweet dishes, including a beef and lentil bowl with tahini dressing and tahini swirl brownies—while the more obscure—such as mahlab (a spice made from St. Lucie cherries)—are given their due in recipes such as double cherry rice pudding and spiced pecans. In addition to classics like fattoush and za'atar bread, readers will enjoy Sahadi's creative spins on jambalaya (which features jasmine rice, merguez sausage, and preserved lemon) and fava bean nachos. Throughout, sidebars list ideas on how to use different ingredients (as with harissa, which can be added to a seafood marinade or combined with melted butter for a chicken wing dip). This excellent volume offers something for any home cook, no matter how well-versed in Middle Eastern cuisine.
