Vegetarian Dishes from the Middle East

Discover the vibrant flavors of the Middle East with 'Vegetarian Dishes from the Middle East' by Arto Der Haroutunian. This essential cookbook is a treasure trove of vegetarian recipes celebrating the region's rich culinary heritage. Explore warm and spicy stuffed vegetables, fragrant soups, and exquisite pastries, all cultivated from the fresh grains, pulses, nuts, and vegetables native to the Middle Eastern landscape. Each recipe reflects the complexity and diversity of this cuisine, inviting you to recreate authentic dishes in your own kitchen. Whether you are an experienced cook or just starting your culinary journey, this book offers approachable, yet refined, vegetarian meals that emphasize the use of fresh, local ingredients. Enjoy light, healthy dishes like pilafs and refreshing salads that showcase the natural abundance found in Middle Eastern food culture. Lose yourself in the enchanting world of Middle Eastern vegetarian dining with Arto’s guide, blending tradition and innovation. Ideal for those seeking healthy, plant-based meals, this cookbook serves as both an introduction to and a celebration of vegetarianism inspired by Middle Eastern gastronomy. Bring the captivating tastes of the Levant into your home and discover how to create delectable dishes that not only nourish the body but also nourish the soul. Perfect for vegetarians, health enthusiasts, and anyone eager to explore the art of Middle Eastern cooking.

Author: Arto Der Haroutunian Publisher: Grub Street
Bind: paperback
Dimensions: 170 x 240 mm
Pages: 288
Publication Date: 01-05-2021

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world.