In the Middle East, sharing food and showing hospitality is a way of life, and many of the exciting foods we enjoy today originated there and have travelled around the world, including classics such as tabbouleh, stuffed peppers, and delicious meat kebabs. Bringing together the traditional cooking styles and classic foodstuffs of many of the countries that make up the Middle East region, this exciting book creates a colourful and enticing collection of these wonderful authentic dishes which share origins, ingredients and influences. The book opens with an introduction to the history, geographical character, and social traditions of the area, and gives professional tips, guidelines and advice on materials, equipment and techniques as well as on choosing and using the staple ingredients and many different flavourings and spices. The recipes that follow in the main section of the book give a vibrant insight into the countries from which they come, with delicious, sustaining meals that will delight family and friends alike. Dishes include soups and appetizers such as Iranian beef and herb soup with yogurt, dolmeh, byesar and boreks. Main dishes include spicy beef koftas with chickpea puree, palaver chicken, and baked fish with tahini sauce. A Middle Eastern recipe book would not be complete without the delicious sweetmeats and pastries that are so loved in the region, and there are recipes for baklava, apricot parcels with honey glaze, and yogurt cake with pistachio nuts, creme fraiche and passion fruit. The 75 easy-to-follow recipes are illustrated step-by-step, with 320 photographes in total. This, plus the comprehensive sections on skills and ingredients, makes this a superb instructional guide for both beginners and experienced cooks interested in recreating the tastes of the Middle East in their own home.