| IN THIS ISSUE
January 22, 2007
Tagine of Chicken with Preserved Lemon and Olives
Claudia Roden introduced Americans to Middle Eastern cuisine with her landmark 1960s cookbook, A Book of Middle Eastern Food. Since then, her cookbooks have continued to broaden the American palate and her latest, Arabesque, is one of her finest to date.
Arabesque features over 150 recipes of the best dishes from Morocco (couscous dishes, tagines), Turkey (kebabs, fillo pies), and Lebanon (mezze, vegetable dishes). Accompanied by beautiful photographs and arranged by country, these recipes can be mixed and matched to create interesting and delicious combinations of flavors.
Scroll down for two recipes—a Moroccan chicken tagine and Turkish zucchini fritters with feta cheese. These flavorful and simple dishes are sure to become favorites in your household.