Middle Eastern Ramadan Kitchen: 250 Classic Iftar, Suhoor, and Eid Recipes from Across the East

Every year, Ramadan arrives with a particular kind of hush - the pre-dawn kitchen lit by a single pendant light, the slow drag of a wooden spoon across a ceramic pan, the deliberate quiet of people preparing to fast. This book was written for that kitchen.Middle Eastern Ramadan Kitchen brings together 250 classic recipes from North Africa, the Levant, the Gulf, Egypt, and Yemen - drawn from family cooking traditions that have shaped Ramadan tables for generations.It follows the natural rhythm of the day: Suhoor (before dawn)Slow, sustaining meals designed to carry you through a long fast: - Shakshuka in spiced tomato bases- Fava beans simmered into rich, earthy pastes- Labneh with mint and za'atar- Chickpea purées and semolina porridges with datesThese are not decorative dishes. They are practical, protein-rich meals built for endurance.Iftar (breaking the fast)The table opens. Cooking becomes generous, layered, and shared: - Moroccan harira with tomato, cinnamon, and lemon- Slow-braised lamb and spiced stews of the Levant- Yemeni herb-rich comfort dishes- Gulf rice centerpieces and fragrant spice blends- Lebanese and Syrian mezze spreadsAlongside them: breads, pastries, and sweets - ka'ak, luqaimat, basbousa - written with sensory precision and traditional technique.Eid (celebration)Food becomes abundance: - Stuffed whole lamb and shared centerpiece dishes- Layered rice and meat platters- Nut-filled pastries and festive sweets- Regional spice blends like Baharat, Hawaij, and BezarEvery recipe includes clear measurements in cups and metric weights. Timing is honest. Substitutions are explained where they matter. Nothing is left vague.This is not a book about the exotic.It is a book about sustenance, memory, and the tables that bring people together when the day is finally done.

Pagina's: 302, Paperback, Independently published