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<pre>In a message dated 8/7/99 2:07:23 AM Eastern Daylight Time,
bramleyp@one.net.au writes:

> From: "Phil Bramley" <bramleyp@one.net.au>
>
> All this talk about 'Arabic' food makes me want to hop on a plane back to
> Damascus.
>
> The traditional 'mezze', served throughout Lebanon, Syria and many other
> Arabic countries, precedes a main course of mainly meat (kebabs), chicken
> (grilled and basted with olive oil), fish (grilled with olive oil). The
> 'mezze' is so sumptuous and varied that we generally could not make it to
> the main dish. Arak (Ouzo, Pastis) or beer is served with the 'mezze', if
> required.
>
> Essentially 'mezze' dishes are the starters to a main course. 'Mezze' is
> freshly prepared and left over food seems to be thrown out.
>
> There are 53 (possibly more) 'Mezze" dishes and they consist of different
> bowls of mainly vegetable dips and mixes and is usually accompanied by hot,
> flat bread.
>
> Tabbouleh, Kousa Mahshi, Tahini, Dolma, Teradot (Tahinia with walnuts) ,
> Humus (Chick Peas), Falafel, Artichoke hearts stewed in olive oil, Dukkah
> (mixture of nuts and spices in a dry, crushed but not powdered form,
usually
> eaten with bread and dipped in olive oil and many other dishes make up the
> 'mezze'. My wife has continued the Arabic cooking tradition in our
household
> since our return to OZ.
>
> The humble Aubergine or Egg Plant can be presented in many ways. Aubergine
> Puree, Aubergine Puree with Yoghurt, Fried Aubergines with Yoghurt,
> Aubergine slices with Onions and Tomatoes, Baba Ganoush or Moutabal
> (Aubergines with Tahini)
>
> For inspiration try Claudia Roden's "A new book of Middle Eastern Food'.
> Penguin, ISBN 0-14-046588-X or go out to the nearest Arabic restaurant in
> your neighbourhood for a taste sensation.
>
> Phil
>

Your Leporello catalogue makes my mouth water, Phil.

I agree, Claudia Roden's book is excellent. All her books are good, including
the latest, "The Book of Jewish Food: An Odyssey from Samarkand to New York,"
where she writes about growing up in Egypt, as well as her earlier
"Invitation to Mediterranean Cooking: 50 Vegetarian and Seafood Dishes," and
"Traditional Moroccan Cooking: Recipes from Fez. "

On the northern Mediterranean (French division), a good writer is Mireille
Johnston, "The Cuisine of the Sun: Classical French Cooking from Nice and
Provence" and "The Cuisine of the Rose," both still available in paperback
(?); lots of great olive oil dishes here too. And of course, Elizabeth
David's "Mediterranean Food" is still a winner.

All best, Kaye
</pre>
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