Levantine
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Levantine
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A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.
Levantine is a collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.
Small plates to relish (relish being the original meaning of the Persian word maza, from which the term mezze derives) include popular dips, salads, and small bites – hummus, baba ganoush, tabbouleh, and falafel – as well as less familiar recipes to discover.
Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes.
For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk. Or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce, or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt, and Pistachio Sauce.
You’ll want to return to these deliciously fresh and exciting dishes time and again.
Book Details
INFORMATION
ISBN: 9781788795845
Publisher: Ryland, Peters & Small Ltd
Format: Hardback
Date Published: 14 April 2026
Country: United Kingdom
Imprint: Ryland, Peters & Small Ltd
Illustration: 200 col photographs
Audience: General / adult
DIMENSIONS
Width: 200.0mm
Height: 254.0mm
Weight: 0g
Pages: 240
About the Author
Ghillie Basan has worked all over the world as a cookery writer, journalist and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
Also by Ghillie Basan
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