Essential Middle Eastern Cookbooks

Beloved chef Yotam Ottolenghi returns to basics with this collection of 130 easy, flavor-forward recipes. Each recipe is designed to let the ingredients shine. You’ll love his recipes for Braised Eggs with Leeks and Za’atar, Lamb and Feta Meatballs, Fig and Thyme Clafoutis, and so much more!

Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal–full of family and friends eating with their hands, double-dipping, and letting loose–that you never want to end.

The story of Palestine’s food is really the story of its people. In Falastin, Sami Tamimi, Ottolenghi restaurants’ executive chef and partner, takes readers on a tour throughout the region, examining not just the history but his own upbringing as well. With diverse recipes and transporting photographs, Falastin is a vision of a cuisine, a culture, a way of life, and a love letter to home.

Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. All the cuisines of the regions are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi, and Jordanian, and all the recipes are easy to make. You’ll find yourself drawn into a whole new world and a whole new way of cooking.

Enter Adeena Sussman’s sunny Tel Aviv kitchen in Sababa. Here she makes a wide range of tempting recipes that utilize irresistibly fresh ingredients in new and addictive ways. Americans have begun to crave the spicy, bright flavors of Israeli cuisine, here Sussman shows readers how to use border-crossing kitchen staples–tahini, sumac, harissa, za’atar–to delicious effect, while also introducing more exotic spices and ingredients. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Morocco, Turkey, and Lebanon offer some of the world’s most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden’s Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens.