Author(s): Bethany Kehdy
Mezze has become synonymous with the Middle East; a style of eating automatically associated with tables laden and stacked with sharing plates that avalanche from the kitchen. However, that's just one part of the picture. Eating in the Middle East is both a necessity and a social ritual. In The Jewelled Table, Bethany Kehdy explores the way Middle Easterners cook, eat, and entertain, and the rituals of doing so at home, highlighting why the Middle East has such a rich, intricate, and wonderful heritage of hospitality in part much inspired by the 'hospitable' desert.
Over 80 ancient and every day recipes from the Middle East will be reinterpreted and made accessible for cooking in a Western kitchen without losing integrity for the classics. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata, and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts, and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.