This comprehensive cookbook has recipes drawn from many Middle Eastern countries, including Morocco, Egypt, Turkey, Lebanon, Algeria and Iran for every occasion, from simple snacks or mezze to grand feasts. It also includes classics of Middle Eastern cuisine, little-known regional specialities, homely everyday foods and even special vegetarian dishes. The book is designed to complement Claudia Roden's A Book of Middle Eastern Food, and should provide an introduction to Middle Eastern cookery for the general reader.