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 Post subject: The New Middle Eastern Vegetarian
PostPosted: Tue Sep 08, 2015 4:52 am 
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WRETCHED
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Location: Maryland/DC area
Does anyone else have this cookbook? I admit I have a lot of cookbooks that sit on the shelf unused but I'm trying to change that, especially since I decided I wanted to try some various middle eastern recipes.

I made the Afghan Eggplant with Yogurt last night and it was soo good. I'm going to try to cook from it more but was wondering if anyone else has it and has made anything from it.

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 Post subject: Re: The New Middle Eastern Vegetarian
PostPosted: Tue Sep 08, 2015 7:28 am 
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No, but on amazon uk it has a 1* rating, as some douche ordered the wrong thing and gave it one star for doing so.

I wish there was a look inside for it, because it's a pricey book!

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 Post subject: Re: The New Middle Eastern Vegetarian
PostPosted: Tue Sep 08, 2015 9:16 am 
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Location: Maryland/DC area
There aren't many reviews on the Amazon US site but one lower review due to what seems to be not enough water on the recipe for dry ingredients.

The book is beautiful though and has lovely pictures. It does have a dairy and egg section but the rest of the recipes seem vegan or easily vegan.

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 Post subject: Re: The New Middle Eastern Vegetarian
PostPosted: Wed Nov 04, 2015 11:00 am 
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Hi there-I got a used copy of this book based on this thread, but I think it is a reprint of another book called Veggiestan which is available as a (cheaper) paperback.

Yesterday tried the Afghan yogurt with eggplants (aka burani bonjon) which I agree is very good. Subbed coconut yogurt and about half a cup of soaked cashews, plus threw in a handful of cilantro and a bit of mint for the sauce.

Also made the carrot hotpot (aka qorma-e-zardak), lots of thick cut carrots and yellow split peas in a tomatoey oniony sauce. Split peas were a bit hard even though they were cooked for about an hour and half and package says no soaking and 45 minutes of cooking.

Slathered yogurt sauce and dollops of ajvar (Turkish vegetable spread) on everything. Really very good and would make again.

Other recipes from the book I'd like to try:
-Armenian green lentil, garlic and spinach soup (which call for "squidgy tomatoes")
-Tomato, fennel and arak soup
-Plum, spinach and split pea hotpot
-Mung bean casserole
-Sour cherry and rice salad


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