Arto der Haroutunian.
Arab dishes are subtle, varied and seem rather exotic to many of us. Complete Arab Cookery by Arto der Haroutunian offers us a comprehensive overview of plates that are flavourful and perfect for an intimate dinner for two or for feeding a crowd.
We lost Arto der Haroutunian too soon. He was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child with his parents and remained there for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs, and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. He died in 1987 at the age of 47.
The melange of peoples and countries that are presented in this book include Egypt, Syria, Armenia and Kurdistan, Cappadocia, the Caucasus, Assyria and Persia. It is the perfect culinary tapestry of temptations. The book begins with a history of the region and then it’s on to the recipes – and they are a broad-based bunch.
I have a list of pick-of-the-book dishes from Complete Arab Cookery: Labna cream cheese dip is a classic and perfect as part of a Mezze table. Daoud Pasha is a simple meatball in tomato sauce dish which even the kids will love. Shreet Ads Majroosh is a comforting soup which would be a tasty and warming lunch or starter for a Middle Eastern-themed dinner party. Baklawa is an international favourite; it isn’t difficult to prepare and it’s always impressive.
Complete Arab Cookery offers a wealth of delicious recipes which are practical and economic, and that is a blessing in these days of rising prices.
Complete Arab Cookery
Author: Arto der Haroutunian
Published by: Grub Street
Price: £25.00
ISBN-13: 978-1911667865