Index

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A

Aceh-Style Goat Curry, 154–55, 155

Advieh, 363

Afghani Sikh Kebabs, 123

Afghani Vermicelli Rice I, 238

Afghani Vermicelli Rice II, 240, 241

Aleppine Breakfast Porridge, 442

Algerian Fish Cakes, 330

Almond(s)

       Afghani Vermicelli Rice I, 238

       Afghani Vermicelli Rice II, 240, 241

       Awadhi Chicken Korma, 150–51, 151

       Carrot Halva, 465

       Cornes de Gazelles, 451–52, 453

       Date Halva, 459

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Festive Jordanian Lamb in Yogurt over a Bed of Rice and Bread, 176, 177–78

       Fresh, in Yogurt Sauce, 186

       Green, Turkish Pickled, 423

       Iranian Stuffed Whole Lamb, 96–97

       Jeweled Rice, 250–52, 251

       Lebanese Wheat and Mixed Nut Porridge, 497

       Moroccan Pigeon Pie, 36, 37–39

       Moroccan Rice Pudding, 482

       Qatari Chicken and Rice, 216–18, 217

       Spirals, Moroccan, 447

       Sugared, 499

       Sweet Couscous, 271

       Sweet-Savory Couscous with Chicken, 272–73

       Sweet-Savory Lamb Tagine for Eid el-Kbir, 149

       Zanzibari Sweet Noodles, 291

Aniseed

       Fritters, 492, 493

       Garam Masala, 361

Apricot Leather Juice, Dried Fruit and Nuts in, 443

Apricots

       Baked Stuffed Fish, 312

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Iranian Stuffed Whole Lamb, 96–97

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

Arabian Coffee, 505

Arabian Date Bread, 20

Arabian Fish Spice Mixture, 368

Arabian/Iranian fish sauce, about, 331

Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

Arabian or Indian Milky Tea, 506, 507

Arabian Pancakes, 17

Arabian “Pasta” with Meat and Vegetables, 76–77

Arabian “Ravioli” with Fish, 346–47

Arabian Spiced Fried Fish, 345

Arabian Spice Mixture, 366

Arabian Spice Mixture for Desserts, 367

Ashura, xiii

Awadhi Biryani, 202–3, 203

Awadhi Chicken Korma, 150–51, 151

Azerbaijani Sweet-Savory Rice, 260

Azerbaijani Yogurt Soup, 193

B

Baklava, 448–49

Baklava Fingers, 449

Balaleet

       Classic, 283

       Umm Saeed’s, 284, 285

Bangladeshi Fish Head “Risotto,” 318, 319–20

Barley

       Lebanese Wheat and Mixed Nut Porridge, 497

       South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

       Wheat and Meat “Porridge,” 266–67

Bean(s). See also Chickpea(s)

       Cannellini, Dill, and Eggs, 303

       Couscous with Seven Vegetables, 261–63, 262

       Egyptian-Style Ful Medammes, 300

       Falafel, 430–31

       Fava, Rice with, 244

       Fava, Salad, 416, 417

       Indonesian Vegetable and Egg Salad, 384, 385

       Iranian Mixed-Herb Lamb Stew, 160–61

       Lentil, and Chickpea Soup, 296

       Meat, and Tomato Stew, 297

       Syrian-Style Ful Medammes, 300

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

Beef. See also Veal

       Indonesian Kebuli Biryani, 210–11, 211

       Meat Filling for North African Bread, 65

       Meat Satay, 111

       Saudi Meat Pies, 46–48, 47

Bengali Vegetable “Risotto,” 232–33

Berbere Spice Mixture, 365

Berber Meat Bread, 49–51, 50

Biryani

       Awadhi, 202–3, 203

       Calcutta, 204–5

       Chicken, Malabar, 206–7

       Emirati, 208–9

       Hyderabadi, 200–201

       Indonesian Kebuli, 210–11, 211

       Slow-Cooked, 198–99, 199

Biryani Masala

       Indian, 362

       Qatari, 362

Black-eyed peas

       Nigerian Breakfast Fritters, 301

Boreks, Turkish Meat, 60–61, 61

Bread-based dishes

       Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

       Arabian “Pasta” with Meat and Vegetables, 76–77

       The Bread of the Harem, 88

       Egyptian Bread “Pudding,” 89

       Egyptian Fattah, 81

       Lebanese Lamb Fatteh, 80

       Saudi Eggplant Fatteh, 78

       Saudi Meat Fatteh, 79

       Syrian Fatteh, 82–83, 83

Bread-based salads

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread Salad, 382, 383

Breads, filled and topped. See Filled and topped breads and pies

Bread(s). See also Pancakes

       Date, Arabian, 20

       Indian Flatbread, 30

       Iranian Flatbread, 9

       in Islamic cuisine, 2–3

       Kashgar Multilayered Non, 34

       M’lawwah, 18

       Moroccan, 11–12, 13

       multilayered, creating, 23

       Multilayered, North African, 14, 15–16

       Naan, 24–25, 25

       Paratha, 21–23, 22

       Pita, 4–5, 5

       Regag, 16

       resting dough between kneading, 2–3

       and Rice, a Bed of, Festive Jordanian Lamb in Yogurt over, 176, 177–78

       Rolls, Senegalese, 74, 75

       Saj, 6–7, 7

       Sesame, Zanzibari, 28–29

       Sheermal, 23

       Tannur, 7

       Turkish Flatbread, 10

       Uzbek Flatbread, 32–33, 33

       Yemeni, 18, 19

Bulgur

       Baked Kibbeh, 129–31, 131

       and Dried Herb Mixture, 359

       Fish Kibbeh, 325

       Grilled Syrian Kibbeh, 135

       in Islamic cuisine, 197

       Kibbeh Balls in Minty Yogurt Sauce, 181

       Kibbeh Balls with Quince in a Fresh Pomegranate Sauce, 136–37

       Kibbeh in Sumac Sauce, 132–34

       Lentil Kibbeh, 302

       and Nut Cakes, 286

       “Risotto” with Chickpeas and Lamb, 287

       Salad, Turkish, 381

       Tabbouleh, 378, 379

       White Tabbouleh, 380

C

Cabbage

       Couscous with Seven Vegetables, 261–63, 262

       Indonesian Vegetable and Egg Salad, 384, 385

       Leaves, Stuffed, 404–5

       Salim’s Pasta Sauce, 282

       White Tabbouleh, 380

Cake, Semolina, 454

Calcutta Biryani, 204–5

“Calzone,” Turkish, 62–63

Camel hump, roasting a, 100–101

Camel Meatballs, Saudi, 102–3, 103

Caraway

       Garam Masala, 361

       Harissa, 370

       Pudding, 450

Cardamom

       Arabian Coffee, 505

       Arabian or Indian Milky Tea, 506, 507

       Garam Masala, 361

       Pakistani/Indian Ice Cream, 472, 473

       Sweet Savory Rice, 227

       Sweet Yogurt Drink, 174

       Yemeni Mandi Spice Mixture, 364

       Zanzibari Savory Doughnut, 26, 27

       Zanzibari Sweet Noodles, 291

Carrots

       Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Carrot Halva, 465

       Couscous with Seven Vegetables, 261–63, 262

       Egyptian Split Lentil Soup, 292

       Jeweled Rice, 250–52, 251

       Olives, and Preserved Lemon, Poussin Tagine with, 142, 143

       Qatari Festive Rice and Chicken, 222–24, 223

       Saudi Lamb Kabsa, 219

Cashews

       Carrot Halva, 465

       Syrian H’risseh, 454

Cassava Cakes, Sweet-Salty, 476

Cauliflower

       Bengali Vegetable “Risotto,” 232–33

       Indonesian Vegetable and Egg Salad, 384, 385

       in Tomato Sauce, 412, 413

Cheese

       Aleppine Breakfast Porridge, 442

       Kunafah Nabulsiyah, 446

       Paneer, 168

       Paneer Makhni, 169

       and Parsley Filling for Fatayer, 57

       “Pie,” Lebanese Sweet, 444–46, 445

       shanklish, about, 165

       Shanklish Salad, 166, 167

       Spicy, Filling for Fatayer, 57

       and Spinach Filling for “Calzones,” 63

       Spinach with Paneer, 421

Chermoula, 342, 343

Cherry, Sour, Sauce, Meatballs in, 138, 139

Chicken

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Biryani, Malabar, 206–7

       Curry, Pakistani, 156–57

       Egyptian Mulukhiyah, 408

       Indonesian Kebuli Biryani, 210–11, 211

       Iranian, in Walnut and Pomegranate Sauce, 153

       Kebabs, 125

       Korma, Awadhi, 150–51, 151

       and Lamb with Frikeh, 288, 289

       Lebanese Couscous with, 278–79

       Mishkaki, 121

       “Porridge,” Qatari, 270

       and Rice, Qatari, 216–18, 217

       and Rice, Qatari Festive, 222–24, 223

       “Risotto,” Yemeni, 225–26

       Satay, 112, 113

       Sweet-Savory Couscous with, 272–73

       Tagine with Olives and Preserved Lemons, 140–41

       Wheat and Meat “Porridge,” 266–67

Chickpea Flour

       Fritters, 306, 307

       Halva, 464

Chickpea(s)

       Azerbaijani Yogurt Soup, 193

       The Chicken That Flew, 304, 305

       Couscous with Seven Vegetables, 261–63, 262

       Dukkah, 368

       Emirati Rice and Meat, 220–21

       Falafel, 430–31

       Fresh Almonds in Yogurt Sauce, 186

       Hommus, 432

       in Islamic cuisine, 197

       Koshari, 234–36, 235

       and Lamb, Bulgur “Risotto” with, 287

       and Lamb Soup, Moroccan, 295

       Lebanese Couscous with Chicken, 278–79

       Lebanese Lamb Fatteh, 80

       Lentil, and Bean Soup, 296

       Persian Meat and Wheat “Porridge,” 268–69

       Soup, Tunisian, 294

       Sugared, 499

       Sweet-Savory Couscous with Chicken, 272–73

       Tunisian Fish Couscous, 276–77

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

       and Wheat, Lamb Shanks with, 290

       and Wheat, Trotters with, 290

Chilies

       Chili and Tomato Sambal, 372

       Fresh Chili and Tomato Sambal, 373

       Harissa, 370

       Indonesian Fish Curry, 324

       Indonesian Fried Fish, 328–29

       Indonesian Vegetable and Egg Salad, 384, 385

       Yemeni Cilantro Chutney, 369

Chutney, Yemeni Cilantro, 369

Cilantro

       Chermoula, 342, 343

       Chutney, Yemeni, 369

       Cooked Yogurt Sauce, 175

       Fish Stewed in Spicy Coriander, 344

       Iranian Herb Omelet, 400, 401

       Spicy Baked Fish with Herbs and Nuts, 315

Cinnamon

       Advieh, 363

       Garam Masala, 361

       Lebanese 7-Spice Mixture, 358

       Lebanese Lentil Soup, 293

       Lentil, Chickpea, and Bean Soup, 296

       Tunisian B’harat, 366

Cloves

       Garam Masala, 361

       Lebanese 7-Spice Mixture, 358

       Qatari Biryani Masala, 362

       Yemeni Mandi Spice Mixture, 364

Coconut

       Indonesian Black Rice Pudding, 480, 481

       Malaysian Pandan Balls, 477

       Rice, Zanzibari, 237

       Sauce, Zanzibari Grilled Fish in, 348

       Sweet-Salty Cassava Cakes, 476

Coffee

       Arabian, 505

       Turkish, 504

Cookies

       Date, Iraqi, 468

       Date, Ramadan, 455–56, 457

       Nut-Filled, Ramadan, 458

Coriander

       Arabian Fish Spice Mixture, 368

       Arabian Spice Mixture, 366

       Dukkah, 368

       Indian Biryani Masala, 362

       Indonesian Yellow Rice, 256, 257

       Lebanese 7-Spice Mixture, 358

       Qatari Biryani Masala, 362

       Somali Spice Mixture, 365

       Yemeni Spice Mixture, 364

Cornes de Gazelles, 451–52, 453

Cornish hens

       Chicken Kebabs, 125

       Chicken Tagine with Olives and Preserved Lemons, 140–41

       Malabar Chicken Biryani, 206–7

       Poussin Tagine with Carrots, Olives, and Preserved Lemon, 142, 143

Couscous

       Fish, Tunisian, 276–77

       Lebanese, with Chicken, 278–79

       Moroccan, with Monkfish, 274–75

       in North African cuisine, 197

       with Seven Vegetables, 261–63, 262

       Sweet, 271

       Sweet-Savory, with Chicken, 272–73

Crab Curry, Indonesian, 322, 323

Cream or Walnut Sweet “Hand Pies,” 474–75, 475

Cucumber(s)

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread Salad, 382, 383

       and Yogurt Dip, 192

Cumin

       Arabian Fish Spice Mixture, 368

       Arabian Spice Mixture, 366

       Arabian Spice Mixture for Desserts, 367

       Dried Herb and Bulgur Mixture, 359

       Garam Masala, 361

       Indian Biryani Masala, 362

       Lamb Stewed with, 148

       Lentil, Chickpea, and Bean Soup, 296

       and Salt Mixture, Moroccan, 367

       Somali Spice Mixture, 365

       Tunisian Chickpea Soup, 294

       Yemeni Spice Mixture, 364

Curry

       Chicken, Pakistani, 156–57

       Crab, Indonesian, 322, 323

       Fish, Indonesian, 324

       Fish Head, Indonesian, 321

       Goat, Aceh-Style, 154–55, 155

       Vegetable, 414, 415

D

Dairy products, 164–65

Date(s)

       Azerbaijani Sweet-Savory Rice, 260

       Bread, Arabian, 20

       Cookies, Iraqi, 468

       Cookies, Ramadan, 455–56, 457

       -Filled Pastries, 466–67

       “Fudge,” 460, 461

       Halva, 459

       Ice Cream, 470, 471

       Lentil Polow, 246–47

       Ramadam Bread, 44–45

       types of, xii

Date syrup

       Sweet-Savory Rice, 227

Dill, Cannellini Beans, and Eggs, 303

Dips

       Eggplant, Smoky, 390

       Eggplant and Yogurt Spread, 190, 191

       Harissa, 370

       Hommus, 432

       Labneh and Tarragon, 188, 189

       Lebanese Spicy Tomato “Salsa,” 435

       Mulukhiyah, Saudi, 434

       Saudi “Salsa,” 429

       Scrambled Egg and Eggplant, 386

       Spinach and Yogurt Spread, 187

       Tahini, 102

       Tamarind, 102

       Turkish Tarator, 337

       Yogurt and Cucumber, 192

       Yogurt and Elephant Garlic, 192

Doogh, 171

Doughnuts, Zanzibari Savory, 26, 27

Drinks

       Arabian Coffee, 505

       Arabian or Indian Milky Tea, 506, 507

       Doogh, 171

       Mango Yogurt, 172, 173

       Mint Tea, 503, 503

       Turkish Coffee, 504

       Yogurt, 170, 171

       Yogurt, Sweet, 174

Dukkah, 368

Dumplings

       Arabian “Ravioli” with Fish, 346–47

       Lebanese, in Yogurt Sauce, 182–83, 183

       Turkish, with Garlicky Yogurt, 184–85

E

Eggplant

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Dip, Smoky, 390

       Fatteh, Saudi, 78

       Fried, Indian, 418, 419

       Grilled, Puree and Minced Meat in Tomato Sauce, 180

       Kibbeh in Sumac Sauce, 132–34

       and Lamb Stew, Iranian, 162

       Lamb Tagine with, 146

       The Lord of Stuffed Vegetables, 397–99, 398

       Pickled, Iranian, 422

       Pide, 59

       Qatari Chicken and Rice, 216–18, 217

       Salad, Moroccan Steamed, 389

       and Scrambled Egg Dip, 386

       Senegalese Fish Stew, 349–51, 350

       Syrian Fatteh, 82–83, 83

       in Tomato Sauce, 388

       with Walnuts and Garlic Preserved in Olive Oil, 426

       and Yogurt Spread, 190, 191

Egg(s)

       Briouats, 40–41, 41

       Cannellini Beans, and Dill, 303

       Classic Balaleet, 283

       Indonesian Fried Rice, 258–59, 259

       Iranian Herb Omelet, 400, 401

       Moroccan Pigeon Pie, 36, 37–39

       Qatari Festive Rice and Chicken, 222–24, 223

       “Scotch,” Indian, 118–20, 119

       Scrambled, and Eggplant Dip, 386

       Umm Saeed’s Balaleet, 284, 285

       and Vegetable Salad, Indonesian, 384, 385

Egyptian, fermented fish, about, 331

Egyptian Bread “Pudding,” 89

Egyptian Fattah, 81

Egyptian Mulukhiyah, 408

Egyptian Split Lentil Soup, 292

Egyptian-Style Ful Medammes, 300

Eid al-Adha, xiii, 92

Eid al-Fitr, xiii, 92

Emirati Biryani, 208–9

Emirati Fish in an Onion and Tomato Sauce, 353

Emirati Rice and Meat, 220–21

F

Falafel, 430–31

Fatayer

       Lebanese, 52–57, 53

       Syrian, 53, 55–57

Fattah, Egyptian, 81

Fatteh

       Eggplant, Saudi, 78

       Lamb, Lebanese, 80

       Meat, Saudi, 79

       Syrian, 82–83, 83

Fattoush, Mario Haddad’s, 391

Filled and topped breads and pies

       Berber Meat Bread, 49–51, 50

       Egg Briouats, 40–41, 41

       Eggplant Pide, 59

       Ground Meat Pide, 58–59

       Indian Meat Breads, 69–70, 70

       Indonesian Multilayered Bread, 66–68, 67

       Lebanese/Syrian Savory Pastries, 52–57, 53

       Moroccan Pigeon Pie, 36, 37–39

       North African Filled Bread, 64–65

       Ramadam Bread, 44–45

       Saudi Meat Pies, 46–48, 47

       Southern Lebanese Za’atar “Pizza,” 42–43, 43

       Turkish “Calzone,” 62–63

       Turkish Meat Boreks, 60–61, 61

       Uighur Scallion Pancakes, 71–73, 72

Fish

       Arabian “Ravioli” with, 346–47

       Baked Sea Bass with Tomatoes and Olives, 313

       Baked Stuffed, 312

       Cakes, Algerian, 330

       and Caramelized Onion “Risotto,” Lebanese, 230–31

       Couscous, Tunisian, 276–77

       Curry, Indonesian, 324

       Emirati, in an Onion and Tomato Sauce, 353

       fermented, Egyptian, about, 331

       Fried, Arabian Spiced, 345

       Fried, Indonesian, 328–29

       in Islamic cuisine, 310–11

       Kibbeh, 325

       Mackerel Tarator, 336

       Moroccan Couscous with Monkfish, 274–75

       Moroccan Grey Mullet Stuffed with Swiss Chard, 314

       Pickled Swordfish, 338

       “Risotto,” Saudi, 228–29

       Sardines Chermoula, 342, 343

       Spice Mixture, Arabian, 368

       Spicy Baby Shark, 352

       Spicy Baked, in a Tahini, Herb, and Nut Sauce, 316, 317

       Spicy Baked, with Herbs and Nuts, 315

       Stew, Senegalese, 349–51, 350

       Stewed in Spicy Coriander, 344

       Swordfish Brochettes, 334, 335

       in Tahini Sauce, 326

       in Tamarind Sauce, 339

       Yassa, 327

       Zanzibari Grilled, in Coconut Sauce, 348

Fish Head Curry, Indonesian, 321

Fish Head “Risotto,” Bangladeshi, 318, 319–20

Fish sauce, Iranian/Arabian, about, 331

Frikeh, Chicken and Lamb with, 288, 289

Fritters

       Aniseed, 492, 493

       Chickpea Flour, 306, 307

       Nigerian Breakfast, 301

       Round, Lebanese/Syrian, 490–91

       Saffron-Flavored, 486, 487

       sweet, about, 485

       Sweet, Saudi, 488

       Sweet Milk, South Asian, 489

Fruit. See specific fruits

“Fudge,” Date, 460, 461

Ful Medammes, 300

G

Garam Masala, 361

Garlic

       Chermoula, 342, 343

       Elephant, and Yogurt Dip, 192

       Harissa, 370

       Turkish Dumplings with Garlicky Yogurt, 184–85

       and Walnuts, Eggplant with, Preserved in Olive Oil, 426

Ginger

       Arabian or Indian Milky Tea, 506, 507

       Arabian Spice Mixture for Desserts, 367

       Lebanese 7-Spice Mixture, 358

Goat

       Baby, Roast, 94–95, 95

       Curry, Aceh-Style, 154–55, 155

       Indonesian Kebuli Biryani, 210–11, 211

       Indonesian Multilayered Bread, 66–68, 67

Grains. See also Barley; Bulgur; Rice; Wheat

       Chicken and Lamb with Frikeh, 288, 289

       in Islamic cuisine, 197

Grape Juice Pudding, 501

Grape Leather, 500

Grape Leaves

       Iranian Stuffed, 395–96

       Stuffed, Cooked on a Bed of Lamb Chops, 392–94, 393

Greens. See also Cabbage; Lettuce; Spinach

       Moroccan Grey Mullet Stuffed with Swiss Chard, 314

       Vegetarian Stuffed Swiss Chard, 406–7

       Wild Endive in Olive Oil, 420

Grey Mullet, Moroccan, Stuffed with Swiss Chard, 314

H

Halva

       about, 463

       Carrot, 465

       Chickpea Flour, 464

       Date, 459

       Flour, Turkish, 462, 463

       Pumpkin, 498

“Hand Pies,” Cream or Walnut Sweet, 474–75, 475

Harissa, 370

Hazelnuts

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

       Turkish Tarator, 337

Herbed Polow, 245

Herb(s). See also specific herbs

       Dried, and Bulgur Mixture, 359

       Filling for North African Bread, 65

       Mixed, and Toasted Bread, 382, 383

       Omelet, Iranian, 400, 401

Hommus, 432

Hyderabadi Biryani, 200–201

Hyderabadi Kebab, 116

I

Ice Cream

       Date, 470, 471

       Pakistani/Indian, 472, 473

       Pistachio, 469

       Saffron, 469

       Saffron Kulfi, 473

Indian Biryani Masala, 362

Indian Flatbread, 30

Indian Fried Eggplant, 418, 419

Indian Galawati Kebabs, 114–15, 115

Indian Meat Breads, 69–70, 70

Indian or Arabian Milky Tea, 506, 507

Indian/Pakistani Ice Cream, 472, 473

Indian/Pakistani Milk Rice Pudding, 478

Indian “Scotch Egg,” 118–20, 119

Indonesian Black Rice Pudding, 480, 481

Indonesian Crab Curry, 322, 323

Indonesian Fish Curry, 324

Indonesian Fish Head Curry, 321

Indonesian Fried Fish, 328–29

Indonesian Fried Rice, 258–59, 259

Indoniesian Kebuli Biryani, 210–11, 211

Indonesian Multilayered Bread, 66–68, 67

Indonesian Vegetable and Egg Salad, 384, 385

Indonesian Yellow Rice, 256, 257

Iranian/Arabian fish sauce, about, 331

Iranian Chicken in Walnut and Pomegranate Sauce, 153

Iranian Flatbread, 9

Iranian Ground Meat Kebabs, 124

Iranian Herb Omelet, 400, 401

Iranian Lamb and Eggplant Stew, 162

Iranian Mixed-Herb Lamb Stew, 160–61

Iranian Pickled Eggplants, 422

Iranian Pomegranate Soup, 298–99, 299

Iranian Rice, Plain, 242–43

Iranian Stuffed Grape Leaves, 395–96

Iranian Stuffed Whole Lamb, 96–97, 97

Iranian Yellow Split Pea Stew, 158–59

Iraqi Date Cookies, 468

Iraqi Stuffed Onions, 402–3

J

Jam, Orange Blossom, 502

Jameed, 165

Jordanian Lamb in Yogurt, Festive, over a Bed of Rice and Bread, 176, 177–78

K

Kabsa, Saudi Lamb, 219

Kafta, Lebanese, 109

Kandili, xiii

Kashgar Kebabs, 122

Kashgar Multilayered Non, 34

Kashk, 165

Kataifi

       about, 446

       Kunafah Nabulsiyah, 446

       Lebanese Sweet Cheese “Pie,” 444–46, 445

Kefta, Moroccan, 110

Kibbeh

       Baked, 129–31, 131

       Balls in Minty Yogurt Sauce, 181

       Balls with Quince in a Fresh Pomegranate Sauce, 136–37

       Fish, 325

       Grilled Syrian, 135

       Lentil, 302

       in Sumac Sauce, 132–134

Kishk, 164–65

Koshari, 234–236, 235

Kunafah Nabulsiyah, 446

L

Labneh

       about, 164

       Eggplant and Yogurt Spread, 190, 191

       Filling for Fatayer, 56

       Spinach and Yogurt Spread, 187

       and Tarragon Dip, 188, 189

Lamb

       Afghani Sikh Kebabs, 123

       Afghani Vermicelli Rice II, 240, 241

       Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

       Awadhi Biryani, 202–3, 203

       Azerbaijani Yogurt Soup, 193

       Baby Goat Roast, 94–95, 95

       Baked Kibbeh, 129–31, 131

       Baked Rice Cake with, 248, 249

       Berber Meat Bread, 49–51, 50

       Calcutta Biryani, 204–5

       and Chicken with Frikeh, 288, 289

       and Chickpeas, Bulgur “Risotto” with, 287

       and Chickpea Soup, Moroccan, 295

       Chops, Stuffed Grape Leaves Cooked on a Bed of, 392–94, 393

       Couscous with Seven Vegetables, 261–63, 262

       Dried Okra Soup, 436, 437

       and Eggplant Stew, Iranian, 162

       Egyptian Fattah, 81

       Emirati Rice and Meat, 220–21

       Fatteh, Lebanese, 80

       Festive Sweet-Savory Rice, 253–55, 254

       Fresh Almonds in Yogurt Sauce, 186

       Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180

       Grilled Syrian Kibbeh, 135

       Hyderabadi Biryani, 200–201

       Hyderabadi Kebab, 116

       Indian Galawati Kebabs, 114–15, 115

       Indian Meat Breads, 69–70, 70

       Indian “Scotch Egg,” 118–20, 119

       Indonesian Multilayered Bread, 66–68, 67

       Iranian Ground Meat Kebabs, 124

       Iranian Pomegranate Soup, 298–99

       Iranian Stuffed Grape Leaves, 395–96

       Iranian Yellow Split Pea Stew, 158–59

       Kabsa, Saudi, 219

       Kashgar Kebabs, 122

       Kibbeh Balls in Minty Yogurt Sauce, 181

       Kibbeh Balls with Quince in a Fresh Pomegranate Sauce, 136–37

       Kibbeh in Sumac Sauce, 132–34

       Lebanese Couscous with Chicken, 278–79

       Lebanese Dumplings in Yogurt Sauce, 182–83, 183

       Lebanese Kafta, 109

       Lebanese Kebabs, 107, 108

       Liver, Grilled, 117

       The Lord of Stuffed Vegetables, 397–99, 398

       Meat, Beans, and Tomato Stew, 297

       Meatballs in Sour Cherry Sauce, 138, 139

       Meat Filling for North African Bread, 65

       Meat Satay, 111

       Mixed-Herb Stew, Iranian, 160–61

       Moroccan Kefta, 110

       Moroccan Meatballs with Rice, 147

       Moroccan Meat Kebabs, 105

       Moroccan Mechoui, 104

       Persian Meat and Wheat “Porridge,” 268–69

       Quince Stew, 163

       Salim’s Pasta Sauce, 282

       Saudi Meat Fatteh, 79

       Saudi Meat Pies, 46–48, 47

       Saudi Mulukhiyah Dip, 434

       Shanks in Yogurt, 179

       Shanks with Chickpeas and Wheat, 290

       Shanks with Mulukhiyah, 409–11, 410

       Shawarma Sandwich, 126, 127–28

       Shoulder, Saudi Roast, on a Bed of Fragrant Rice, 98–99, 99

       Slow-Cooked Biryani, 198–99, 199

       South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

       Stewed with Cumin, 148

       Stuffed Cabbage Leaves, 404–5

       Syrian Fatteh, 82–83, 83

       Tagine, Sweet-Savory, for Eid el-Kbir, 149

       Tagine with Eggplant, 146

       Tagine with Potatoes and Peas, 144, 145

       Turkish Dumplings with Garlicky Yogurt, 184–85

       Turkish Kebabs, 106, 107

       Turkish Meat Boreks, 60–61, 61

       Wheat and Meat “Porridge,” 266–67

       Whole, Iranian Stuffed, 96–97, 97

       in Yogurt, Festive Jordanian, over a Bed of Rice and Bread, 176, 177–78

Lebanese Couscous with Chicken, 278–79

Lebanese Dumplings in Yogurt Sauce, 182–83, 183

Lebanese Fatayer, 52–57, 53

Lebanese Fish and Caramelized Onion “Risotto,” 230–31

Lebanese Kafta, 109

Lebanese Kebabs, 107, 108

Lebanese Lamb Fatteh, 80

Lebanese Lentil Soup, 293

Lebanese 7-Spice Mixture, 358

Lebanese Spicy Tomato “Salsa,” 435

Lebanese Sweet Cheese “Pie,” 444–46, 445

Lebanese/Syrian Milk Pudding, Saffron, 479

Lebanese/Syrian Rice Pudding, 483

Lebanese/Syrian Round Fritters, 490–91

Lebanese/Syrian Vermicelli Rice, 241

Lebanese Wheat and Mixed Nut Porridge, 497

Legumes. See also Bean(s); Chickpea(s); Lentil(s); Yellow Split Pea(s)

       Bengali Vegetable “Risotto,” 232–33

       in Islamic cuisine, 197

       Nigerian Breakfast Fritters, 301

Lemon(s)

       Chermoula, 342, 343

       Preserved, and Olives, Chicken Tagine with, 140–41

       Preserved, Carrots, and Olives, Poussin Tagine with, 142, 143

Lentil(s)

       Chickpea, and Bean Soup, 296

       in Islamic cuisine, 197

       Kibbeh, 302

       Koshari, 234–36, 235

       Polow, 246–47

       Soup, Lebanese, 293

       South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

       Split, Soup, Egyptian, 292

Lettuce

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread Salad, 382, 383

Lime Pickles, 427

M

Mackerel Tarator, 336

Malabar Chicken Biryani, 206–7

Malaysian Pandan Balls, 477

Mango

       Green, Pickle, 428

       Yogurt Drink, 172, 173

Meat. See also Beef; Camel; Goat; Lamb; Veal

       Ground, Pide, 58–59

Meatballs

       Camel, Saudi, 102–3, 103

       Moroccan, with Rice, 147

       in Sour Cherry Sauce, 138, 139

Mechoui, Moroccan, 104

Milk Fritters, South Asian Sweet, 489

Milk Pudding, Saffron Lebanese/Syrian, 479

Milky Tea, Arabian or Indian, 506, 507

Mint

       Cooked Yogurt Sauce, 175

       Doogh, 171

       Dukkah, 368

       Kibbeh Balls in Minty Yogurt Sauce, 181

       Mixed Herb and Toasted Bread Salad, 382, 383

       Tea, 503, 503

       White Tabbouleh, 380

M’lawwah, 18

Monkfish, Moroccan Couscous with, 274–75

Moroccan Almond Spirals, 447

Moroccan Bread, 11–12, 13

Moroccan Chickpea and Lamb Soup, 295

Moroccan Couscous with Monkfish, 274–75

Moroccan Grey Mullet Stuffed with Swiss Chard, 314

Moroccan Kefta, 110

Moroccan Meatballs with Rice, 147

Moroccan Meat Kebabs, 105

Moroccan Mechoui, 104

Moroccan Pigeon Pie, 36, 37–39

Moroccan Rice Pudding, 482

Moroccan Salt and Cumin Mixture, 367

Moroccan Steamed Eggplant Salad, 389

Mulukhiyah

       Dip, Saudi, 434

       Egyptian, 408

       Lamb Shanks with, 409–11, 410

Mussel(s)

       Brochettes, Fried, 332

       Stuffed, 340–41

N

Naan, 24–25, 25

Nigella seeds

       Kashgar Multilayered Non, 34

       Uzbek Flatbread, 32–33

Nigerian Breakfast Fritters, 301

Noodles. See also Vermicelli

       Salim’s Pasta Sauce, 282

       Spicy, with Shrimp, 280–81

       Sweet, Zanzibari, 291

       Umm Saeed’s Balaleet, 284, 285

North African Filled Bread, 64–65

North African Multilayered Breads, 14, 15–16

Nutmeg

       Garam Masala, 361

       Lebanese 7-Spice Mixture, 358

Nut(s). See also Almond(s); Peanuts; Pine nuts; Pistachio(s); Walnut(s)

       Egyptian Bread “Pudding,” 89

       Gajar Halwa, 465

       Mixed, Dried Fruit, and Legumes Dessert, Turkish, 494, 495–96

       Syrian H’risseh, 454

       Turkish Tarator, 337

O

Okra, Dried, Soup, 436, 437

Olives

       Carrots, and Preserved Lemon, Poussin Tagine with, 142, 143

       Moroccan Grey Mullet Stuffed with Swiss Chard, 314

       and Preserved Lemons, Chicken Tagine with, 140–41

       and Tomatoes, Baked Sea Bass with, 313

Omelet, Iranian Herb, 400, 401

Onion(s)

       Caramelized, and Fish “Risotto,” Lebanese, 230–31

       Egg Briouats, 40–41, 41

       Eggplant in Tomato Sauce, 388

       Fish Yassa, 327

       Kashgar Multilayered Non, 34

       Koshari, 234–36, 235

       Lamb Shanks in Yogurt, 179

       Lebanese Couscous with Chicken, 278–79

       Lebanese Kebabs, 107, 108

       and Parsley Salad, 387

       Stuffed, Iraqi, 402–3

       Sweet-Savory Couscous with Chicken, 272–73

       and Tomato Sauce, Emirati Fish in an, 353

       Uzbek Flatbread, 32–33

       Wild Endive in Olive Oil, 420

Orange(s)

       Blossom Jam, 502

       Jeweled Rice, 250–52, 251

P

Pakistani Chicken Curry, 156–57

Pakistani/Indian Ice Cream, 472, 473

Pakistani/Indian Milk Rice Pudding, 478

Pancakes

       Arabian, 17

       Cream or Walnut Sweet “Hand Pies,” 474–75, 475

       Savory, 31

       Scallion, Uighur, 71–73, 72

       Somali, 8

Pandan Balls, Malaysian, 477

Paneer, 168

       Makhni, 169

       Spinach with, 421

Paratha, 21–23, 22

Parsley

       and Cheese Filling for Fatayer, 57

       Iranian Herb Omelet, 400, 401

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread Salad, 382, 383

       and Onion Salad, 387

       Tabbouleh, 378, 379

Pasta. See also Couscous; Dumplings; Noodles; Vermicelli

       in Islamic cuisine, 197

Pastries

       Baklava, 448–49

       Cornes de Gazelles, 451–52, 453

       Date-Filled, 466–67

       Moroccan Almond Spirals, 447

Peanuts

       Chicken Satay, 112, 113

       Dukkah, 368

       Indonesian Vegetable and Egg Salad, 384, 385

       Meat Satay, 111

Peas and Potatoes, Lamb Tagine with, 144, 145

Peppercorns

       Arabian Spice Mixture, 366

       Arabian Spice Mixture for Desserts, 367

       Garam Masala, 361

       Yemeni Spice Mixture, 364

Peppers. See also Chilies

       Salim’s Pasta Sauce, 282

Persian Meat and Wheat “Porridge,” 268–69

Pickle, Green Mango, 428

Pickled Eggplants, Iranian, 422

Pickled Green Almonds, Turkish, 423

Pickled Swordfish, 338

Pickled Turnips, Pink, 424, 425

Pickles, Lime, 427

Pide

       Eggplant, 59

       Ground Meat, 58–59

“Pie,” Lebanese Sweet Cheese, 444–46, 445

Pies, savory. See Filled and topped breads and pies

Pineapple

       Indonesian Crab Curry, 322, 323

Pine nuts

       Baklava, 448–49

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Festive Jordanian Lamb in Yogurt over a Bed of Rice and Bread, 176, 177–78

       Lebanese Wheat and Mixed Nut Porridge, 497

       Spicy Baked Fish in a Tahini, Herb, and Nut Sauce, 316, 317

       Spicy Baked Fish with Herbs and Nuts, 315

Pistachio(s)

       Advieh, 363

       Afghani Vermicelli Rice I, 238

       Afghani Vermicelli Rice II, 239

       Baklava, 448–49

       The Bread of the Harem, 88

       Bulgur and Nut Cakes, 286

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Festive Sweet-Savory Rice, 253–55, 254

       Ice Cream, 469

       Iranian Stuffed Whole Lamb, 96–97

       Jeweled Rice, 250–52, 251

       Ramadan Nut-Filled Cookies, 458

       Syrian H’risseh, 454

Pita Bread, 4–5, 5

Polow

       Herbed, 245

       Lentil, 246–47

Pomegranate

       Sauce, Fresh, Kibbeh Balls with Quince in a, 136–37

       Soup, Iranian, 298–99, 299

       and Walnut Sauce, Iranian Chicken in, 153

Porridge

       Aleppine Breakfast, 442

       Wheat and Mixed Nut, Lebanese, 497

“Porridge”

       Chicken, Qatari, 270

       Meat, Legumes, and Wheat, South Asian, 264–65

       Meat and Wheat, Persian, 268–69

       Wheat and Meat, 266–67

Potato(es)

       Algerian Fish Cakes, 330

       Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Bengali Vegetable “Risotto,” 232–33

       Calcutta Biryani, 204–5

       The Chicken That Flew, 304, 305

       Filling for “Calzones,” 63

       Indonesian Vegetable and Egg Salad, 384, 385

       Iranian Yellow Split Pea Stew, 158–59

       and Peas, Lamb Tagine with, 144, 145

       Qatari Chicken and Rice, 216–18, 217

       Sweet, Quail Tagine with, 152

Poultry. See Chicken; Cornish hens; Poussin(s); Quail

Poussin(s)

       Chicken Kebabs, 125

       Chicken Tagine with Olives and Preserved Lemons, 140–41

       Malabar Chicken Biryani, 206–7

       Tagine with Carrots, Olives, and Preserved Lemon, 142, 143

Pudding

       Black Rice, Indonesian, 480, 481

       Caraway, 450

       Grape Juice, 501

       Milk, Saffron Lebanese/Syrian, 479

       Milk Rice, Indian/Pakistani, 478

       Rice, Moroccan, 482

       Rice, Syrian/Lebanese, 483

       Saffron Rice, Turkish, 484, 485

Pumpkin

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Halva, 498

Q

Qara, Stuffed, 405

Qatari Biryani Masala, 362

Qatari Chicken and Rice, 216–18, 217

Qatari Chicken “Porridge,” 270

Qatari Festive Rice and Chicken, 222–24, 223

Qatari Shrimp “Risotto,” 214, 215

Quail

       Moroccan Pigeon Pie, 36, 37–39

       Tagine with Sweet Potatoes, 152

Quince

       Kibbeh Balls with, in a Fresh Pomegranate Sauce, 136–37

       Stew, 163

       Tunisian Fish Couscous, 276–77

R

Raisins

       Afghani Vermicelli Rice II, 240, 241

       Azerbaijani Sweet-Savory Rice, 260

       Baked Stuffed Fish, 312

       Couscous with Seven Vegetables, 261–63, 262

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Egyptian Bread “Pudding,” 89

       Emirati Rice and Meat, 220–21

       Festive Sweet-Savory Rice, 253–55, 254

       Lentil Polow, 246–47

       Malabar Chicken Biryani, 206–7

       Qatari Festive Rice and Chicken, 222–24, 223

       Quail Tagine with Sweet Potatoes, 152

       Sweet-Savory Couscous with Chicken, 272–73

       Sweet-Savory Lamb Tagine for Eid el-Kbir, 149

       Tunisian Fish Couscous, 276–77

       Zanzibari Sweet Noodles, 291

Ramadam, about, xii–xiii

Ramadam Bread, 44–45

Ramadan Date Cookies, 455–56, 457

Ramadan Nut-Filled Cookies, 458

Ras el-hanout, about, 363

“Ravioli,” Arabian, with Fish, 346–47

Regag, 16

Rice

       Awadhi Biryani, 202–3, 203

       Azerbaijani Sweet-Savory, 260

       Bangladeshi Fish Head “Risotto,” 318, 319–20

       a Bed of Fragrant, Saudi Roast Lamb Shoulder on, 98–99, 99

       Bengali Vegetable “Risotto,” 232–33

       Black, Pudding, Indonesian, 480, 481

       and Bread, a Bed of, Festive Jordanian Lamb in Yogurt over, 176, 177–78

       Cake, Baked, with Lamb, 248, 249

       Calcutta Biryani, 204–5

       and Chicken, Qatari, 216–18, 217

       and Chicken, Qatari Festive, 222–24, 223

       Coconut, Zanzibari, 237

       cooking methods, in Iran, 243

       Egyptian Fattah, 81

       Emirati Biryani, 208–9

       with Fava Beans, 244

       Festive Sweet-Savory, 253–55, 254

       Fried, Indonesian, 258–59, 259

       Herbed Polow, 245

       Hyderabadi Biryani, 200–201

       Indonesian Kebuli Biryani, 210–11, 211

       Iranian Stuffed Grape Leaves, 395–96

       Iranian Stuffed Whole Lamb, 96–97

       Iraqi Stuffed Onions, 402–3

       in Islamic cuisine, 197

       Jeweled, 250–52, 251

       Koshari, 234–36, 235

       Lebanese Fish and Caramelized Onion “Risotto,” 230–31

       Lentil Polow, 246–47

       Malabar Chicken Biryani, 206–7

       and Meat, Emirati, 220–21

       Milk Pudding, Indian/Pakistani, 478

       Moroccan Meatballs with, 147

       Plain Iranian, 242–43

       Pudding, Moroccan, 482

       Pudding, Syrian/Lebanese, 483

       Pudding, Turkish Saffron, 484, 485

       Qatari Chicken “Porridge,” 270

       Qatari Shrimp “Risotto,” 214, 215

       Saudi Fish “Risotto,” 228–29

       Saudi Lamb Kabsa, 219

       Saudi Shrimp “Risotto,” 212–213

       Senegalese Fish Stew, 349–51, 350

       Slow-Cooked Biryani, 198–99, 199

       Stuffed Cabbage Leaves, 404–5

       Stuffed Grape Leaves Cooked on a Bed of Lamb Chops, 392–94, 393

       Stuffed Mussels, 340–41

       Sweet-Savory, 227

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495

       Vegetarian Stuffed Swiss Chard, 406–7

       Vermicelli, Afghani, I, 238

       Vermicelli, Afghani, II, 240, 241

       Vermicelli, Lebanese/Syrian, 239

       Yellow, Indonesian, 256, 257

       Yemeni Chicken “Risotto,” 225–26

“Risotto”

       Bulgur, with Chickpeas and Lamb, 287

       Chicken, Yemeni, 225–26

       Fish, Lebanese, and Caramelized Onion, 230–231

       Fish, Saudi, 228–29

       Fish Head, Bangladeshi, 318, 319–20

       Shrimp, Qatari, 214, 215

       Shrimp, Saudi, 212–13

       Vegetable, Bengali, 232–33

Rosebuds

       Tunisian B’harat, 366

Rose water

       Azerbaijani Sweet-Savory Rice, 260

       Chickpea Flour Halva, 466

       Classic Balaleet, 283

       Date Halva, 459

       Iraqi Date Cookies, 468

       Turkish Saffron Rice Pudding, 484, 485

S

Saffron

       -Flavored Fritters, 486, 487

       Ice Cream, 469

       Kulfi, 473

       Lebanese/Syrian Milk Pudding, 479

       Rice Pudding, Turkish, 484, 485

Saj Bread, 6–7, 7

Salads

       Bulgur, Turkish, 381

       Fava Bean, 416, 417

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread, 382, 383

       Onion and Parsley, 387

       Shanklish, 166, 167

       Steamed Eggplant, Moroccan, 389

       Tabbouleh, 378, 379

       Vegetable and Egg, Indonesian, 384, 385

       White Tabbouleh, 380

“Salsa”

       Saudi, 429

       Tomato, Lebanese Spicy, 435

Salt and Cumin Mixture, Moroccan, 367

Sambal

       Chili and Tomato, 372

       Fresh Chili and Tomato, 373

       Spicy Shrimp, 371

Sardines Chermoula, 342, 343

Satay

       Chicken, 112, 113

       Meat, 111

Sauces

       Pasta, Salim’s, 282

       Tahini, 433

       Turkish Tarator, 337

       Yogurt, Cooked, 175

Saudi Camel Meatballs, 102–3, 103

Saudi Eggplant Fatteh, 78

Saudi Fish “Risotto,” 228–29

Saudi Lamb Kabsa, 219

Saudi Meat Fatteh, 79

Saudi Meat Pies, 46–48, 47

Saudi Mulukhiyah Dip, 434

Saudi Roast Lamb Shoulder on a Bed of Fragrant Rice, 98–99, 99

Saudi “Salsa,” 429

Saudi Shrimp “Risotto,” 212–13

Saudi Sweet Fritters, 488

Scallion(s)

       Iranian Herb Omelet, 400, 401

       Pancakes, Uighur, 71–73, 72

Sea Bass

       Baked, with Tomatoes and Olives, 313

       Indonesian Fish Head Curry, 321

       Spicy Baked Fish with Herbs and Nuts, 315

       Tunisian Fish Couscous, 276–77

Sea bream

       Arabian Spiced Fried Fish, 345

       Emirati Fish in an Onion and Tomato Sauce, 353

       Senegalese Fish Stew, 349–51, 350

       Spicy Baked Fish with Herbs and Nuts, 315

       Tunisian Fish Couscous, 276–77

Semolina

       Aleppine Breakfast Porridge, 442

       Aniseed Fritters, 492, 493

       Cake, 454

       Date-Filled Pastries, 466–67

       Ramadan Date Cookies, 455–56, 457

       Ramadan Nut-Filled Cookies, 458

Senegalese Bread Rolls, 74, 75

Senegalese Fish Stew, 349–51, 350

Sesame seeds

       Dukkah, 368

       Iraqi Date Cookies, 468

       Kashgar Multilayered Non, 34

       Uzbek Flatbread, 32–33

       Zanzibari Sesame Bread, 28–29

Shanklish, 165

Shanklish Salad, 166, 167

Shark, Spicy Baby, 352

Sheermal, 23

Shellfish

       Fried Mussel Brochettes, 332

       Indonesian Crab Curry, 322, 323

       Qatari Shrimp “Risotto,” 214, 215

       Saudi Shrimp “Risotto,” 212–13

       Shrimp Brochettes, 333

       Spicy Noodles with Shrimp, 280–81

       Spicy Shrimp Sambal, 371

       Stuffed Mussels, 340–41

Shrimp

       Brochettes, 333

       “Risotto,” Qatari, 214, 215

       “Risotto,” Saudi, 212–13

       Sambal, Spicy, 371

       Spicy Noodles with, 280–81

Somali Pancakes, 8

Somali Spice Mixture, 365

Soups

       Chickpea, Tunisian, 294

       Chickpea and Lamb, Moroccan, 295

       Dried Okra, 436, 437

       Egyptian Mulukhiyah, 408

       Lentil, Chickpea, and Bean, 296

       Lentil, Lebanese, 293

       Pomegranate, Iranian, 298–99, 299

       Split Lentil, Egyptian, 292

       Yogurt, Azerbaijani, 193

South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

South Asian Sweet Milk Fritters, 489

Southern Lebanese Za’atar “Pizza,” 42–43, 43

Spice Mixtures

       Advieh, 363

       Arabian, 366

       Arabian, for Desserts, 367

       Berbere, 365

       Chili and Tomato Sambal, 372

       Dried Herb and Bulgur Mixture, 359

       Dukkah, 368

       Fish, Arabian, 368

       Fresh Chili and Tomato Sambal, 373

       Garam Masala, 361

       Harissa, 370

       Indian Biryani Masala, 362

       in Islamic cuisine, 356

       Moroccan Salt and Cumin, 367

       Qatari Biryani Masala, 362

       Ras el-hanout, about, 363

       Salt and Cumin, Moroccan, 367

       7-, Lebanese, 358

       Somali, 365

       Spicy Shrimp Sambal, 371

       Tunisian B’harat, 366

       Yemeni, 364

       Yemeni Mandi, 364

Spinach

       and Cheese Filling for “Calzones,” 63

       Filling for Fatayer, 56

       with Paneer, 421

       and Yogurt Spread, 187

Split peas. See Yellow Split Pea(s)

Squash. See also Zucchini

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Pumpkin Halva, 498

       Senegalese Fish Stew, 349–51, 350

Stews

       Fish, Senegalese, 349–51, 350

       Lamb and Eggplant, Iranian, 162

       Meat, Beans, and Tomato, 297

       Meat and Vegetable, Arabian, over Crispy Bread, 84, 85–86

       Mixed-Herb Lamb, Iranian, 160–61

       Quince, 163

       Yellow Split Pea, Iranian, 158–59

Sugar Syrup, 486, 487

Sumac

       Mario Haddad’s Fattoush, 391

       Mixed Herb and Toasted Bread Salad, 382, 383

       Onion and Parsley Salad, 387

       Sauce, Kibbeh in, 132–34

Sweet Potatoes

       The Chicken That Flew, 304, 305

       Quail Tagine with, 152

Sweets

       Aleppine Breakfast Porridge, 442

       Aniseed Fritters, 492, 493

       Baklava, 448–49

       The Bread of the Harem, 88

       Caraway Pudding, 450

       Carrot Halva, 465

       Chickpea Flour Halva, 466

       Cornes de Gazelles, 451–52, 453

       Cream or Walnut Sweet “Hand Pies,” 474–475, 475

       Date-Filled Pastries, 466–67

       Date “Fudge,” 460, 461

       Date Halva, 459

       Date Ice Cream, 470, 471

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Egyptian Bread “Pudding,” 89

       Grape Juice Pudding, 501

       Grape Leather, 500

       Indian/Pakistani Milk Rice Pudding, 478

       Indonesian Black Rice Pudding, 480, 481

       Iraqi Date Cookies, 468

       in Islamic cuisine, 440

       Lebanese Sweet Cheese “Pie,” 444–46, 445

       Lebanese/Syrian Round Fritters, 490–91

       Lebanese Wheat and Mixed Nut Porridge, 497

       Malaysian Pandan Balls, 477

       Moroccan Almond Spirals, 447

       Moroccan Rice Pudding, 482

       Orange Blossom Jam, 502

       Pakistani/Indian Ice Cream, 472, 473

       Pistachio Ice Cream, 469

       Pumpkin Halva, 498

       Ramadan Date Cookies, 455–56, 457

       Ramadan Nut-Filled Cookies, 458

       Saffron-Flavored Fritters, 486, 487

       Saffron Ice Cream, 469

       Saffron Kulfi, 473

       Saffron Lebanese/Syrian Milk Pudding, 479

       Saudi Sweet Fritters, 488

       Semolina Cake, 454

       South Asian Sweet Milk Fritters, 489

       Sugared Almonds, 499

       Sugared Chickpeas, 499

       Sweet-Salty Cassava Cakes, 476

       Syrian/Lebanese Rice Pudding, 483

       Turkish Flour Halva, 462, 463

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495

       Turkish Saffron Rice Pudding, 484, 485

Swiss Chard

       Moroccan Grey Mullet Stuffed with, 314

       Vegetarian Stuffed, 406–7

Swordfish

       Brochettes, 334, 335

       Pickled, 338

Syrian Fatayer, 53, 55–57

Syrian Fatteh, 82–83, 83

Syrian H’risseh, 454

Syrian Kibbeh, Grilled, 135

Syrian/Lebanese Milk Pudding, Saffron, 479

Syrian/Lebanese Rice Pudding, 483

Syrian/Lebanese Round Fritters, 490–91

Syrian/Lebanese Vermicelli Rice, 241

Syrian-Style Ful Medammes, 300

Syrup, Sugar, 486, 487

T

Tabbouleh, 378, 379

Tabbouleh, White, 380

Tagines

       Chicken, with Olives and Preserved Lemons, 140–41

       Lamb, Sweet-Savory, for Eid el-Kbir, 149

       Lamb, with Eggplant, 146

       Lamb, with Potatoes and Peas, 144, 145

       Poussin, with Carrots, Olives, and Preserved Lemon, 142, 143

       Quail, with Sweet Potatoes, 152

Tahini

       Dip, 102

       Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180

       Herb, and Nut Sauce, Spicy Baked Fish in a, 315

       Hommus, 432

       Lamb Shawarma Sandwich, 126, 127–28

       Sauce, 433

       Sauce, Fish in, 326

       Smoky Eggplant Dip, 390

       Syrian-Style Ful Medammes, 300

Tamarind

       Chickpea Flour Fritters, 306, 307

       Dip, 102

       Iranian Stuffed Grape Leaves, 395–96

       Sauce, Fish in, 339

       Saudi Fish “Risotto,” 228–29

Tannur Bread, 7

Tarator

       Mackerel, 336

       Turkish, 337

Tarhana, 165

Tarragon and Labneh Dip, 188, 189

Tea

       Milky, Arabian or Indian, 506, 507

       Mint, 503, 503

Tomato(es)

       Arabian “Ravioli” with Fish, 346–47

       Bangladeshi Fish Head “Risotto,” 318, 319–20

       Bulgur and Nut Cakes, 286

       Chickpea Flour Fritters, 306, 307

       and Chili Sambal, 372

       Couscous with Seven Vegetables, 261–63, 262

       Dried Okra Soup, 436, 437

       Egyptian Fattah, 81

       Egyptian Split Lentil Soup, 292

       Egyptian-Style Ful Medammes, 300

       Emirati Biryani, 208–9

       and Fresh Chili Sambal, 373

       Indonesian Fried Fish, 328–29

       Iranian Lamb and Eggplant Stew, 162

       Kibbeh in Sumac Sauce, 132–34

       Koshari, 234–36, 235

       The Lord of Stuffed Vegetables, 397–99, 398

       Mario Haddad’s Fattoush, 391

       Meat, and Beans Stew, 297

       Moroccan Couscous with Monkfish, 274–75

       Moroccan Steamed Eggplant Salad, 389

       and Olives, Baked Sea Bass with, 313

       and Onion Sauce, Emirati Fish in an, 353

       Pakistani Chicken Curry, 156–57

       Paneer Makhni, 169

       Qatari Chicken “Porridge,” 270

       Qatari Festive Rice and Chicken, 222–24, 223

       Salim’s Pasta Sauce, 282

       “Salsa,” Lebanese Spicy, 435

       Sauce, Cauliflower in, 412, 413

       Sauce, Eggplant in, 388

       Sauce, Grilled Eggplant Puree and Minced Meat in, 180

       Saudi Lamb Kabsa, 219

       Saudi “Salsa,” 429

       Senegalese Fish Stew, 349–51, 350

       Shanklish Salad, 166, 167

       Spinach with Paneer, 421

       Tabbouleh, 378, 379

       Turkish Bulgur Salad, 381

       Turkish Kebabs, 106, 107

       Vegetarian Stuffed Swiss Chard, 406–7

       White Tabbouleh, 380

Trotters with Chickpeas and Wheat, 290

Tunisian B’harat, 366

Tunisian Chickpea Soup, 294

Tunisian Fish Couscous, 276–77

Turkish Bulgur Salad, 381

Turkish “Calzone,” 62–63

Turkish Coffee, 504

Turkish Dumplings with Garlicky Yogurt, 184–85

Turkish Flatbread, 10

Turkish Flour Halva, 462, 463

Turkish Kebabs, 106, 107

Turkish Meat Boreks, 60–61, 61

Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

Turkish Pickled Green Almonds, 423

Turkish Saffron Rice Pudding, 484, 485

Turkish Tarator, 337

Turmeric

       Classic Balaleet, 283

       Indonesian Yellow Rice, 256, 257

Turnips

       Couscous with Seven Vegetables, 261–63, 262

       Pink Pickled, 424, 425

       Senegalese Fish Stew, 349–51, 350

U

Uighur Scallion Pancakes, 71–73, 72

Uzbek Flatbread, 32–33, 33

V

Veal

       Quince Stew, 163

Vegetable(s). See also specific vegetables

       Curry, 414, 415

       in Islamic cuisine, 376

       “Risotto,” Bengali, 232–33

       Seven, Couscous with, 261–63, 262

       Stuffed, The Lord of, 397–99, 398

Vermicelli

       Classic Balaleet, 283

       in Islamic cuisine, 197

       Koshari, 234–36, 235

       Rice, Afghani, I, 238

       Rice, Afghani, II, 240, 241

       Rice, Lebanese/Syrian, 239

W

Walnut(s)

       Baked Stuffed Fish, 312

       Baklava, 448–49

       Date “Fudge,” 460, 461

       Date Halva, 459

       Dried Fruit and Nuts in Apricot Leather Juice, 443

       Eggplant and Yogurt Dip, 190, 191

       and Garlic, Eggplant with, Preserved in Olive Oil, 426

       Iranian Stuffed Whole Lamb, 96–97

       Lebanese Wheat and Mixed Nut Porridge, 497

       or Cream Sweet “Hand Pies,” 474–75, 475

       and Pomegranate Sauce, Iranian Chicken in, 153

       Ramadan Nut-Filled Cookies, 458

       Spicy Baked Fish in a Tahini, Herb, and Nut Sauce, 316, 317

       Spicy Baked Fish with Herbs and Nuts, 315

       Syrian H’risseh, 454

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494, 495–96

       Turkish Tarator, 337

Weddings, xiii

Wheat. See also Bulgur; Wheat berries

       Chicken and Lamb with Frikeh, 288, 289

       in Islamic cuisine, 197

       Qatari Chicken “Porridge,” 270

Wheat berries

       Lamb Shanks with Chickpeas and Wheat, 290

       Lebanese Wheat and Mixed Nut Porridge, 494, 495

       Persian Meat and Wheat “Porridge,” 268–69

       South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

       Trotters with Chickpeas and Wheat, 290

       Turkish Mixed Nut, Dried Fruit, and Legumes Dessert, 494. 495–96

       Wheat and Meat “Porridge,” 266–67

Wild Endive in Olive Oil, 420

Y

Yellow Split Pea(s)

       Iranian Pomegranate Soup, 298–99

       South Asian Meat, Legumes, and Wheat “Porridge,” 264–65

       Stew, Iranian, 158–59

Yemeni Bread, 18, 19

Yemeni Chicken “Risotto,” 225–26

Yemeni Cilantro Chutney, 369

Yemeni Mandi Spice Mixture, 364

Yemeni Spice Mixture, 364

Yogurt. See also Labneh

       and Cucumber Dip, 192

       Doogh, 171

       dried and salted, 165

       Drink, 170, 171

       Drink, Sweet, 174

       Egyptian Fattah, 81

       and Elephant Garlic Dip, 192

       Festive Jordanian Lamb in, over a Bed of Rice and Bread, 176, 177–78

       Garlicky, Turkish Dumplings with, 184–85

       Grilled Eggplant Puree and Minced Meat in Tomato Sauce, 180

       Hyderabadi Biryani, 200–201

       in Iranian cuisine, 164

       jameed, 165

       kashk, 165

       kishk, 164–65

       Lamb Shanks in, 179

       Lebanese Lamb Fatteh, 80

       made into cheese, 165

       Mango Drink, 172, 173

       preserved, types of, 164–65

       Sauce, Cooked, 175

       Sauce, Fresh Almonds in, 186

       Sauce, Lebanese Dumplings in, 182–83, 183

       Sauce, Minty, Kibbeh Balls in, 181

       Saudi Eggplant Fatteh, 78

       Saudi Meat Fatteh, 79

       shanklish, 165

       Slow-Cooked Biryani, 198–99, 199

       Soup, Azerbaijani, 193

       Syrian Fatteh, 82–83, 83

       tarhana, 165

Z

Za’atar “Pizza,” Southern Lebanese, 42–43, 43

Zanzibari Coconut Rice, 237

Zanzibari Grilled Fish in Coconut Sauce, 348

Zanzibari Savory Doughnut, 26, 27

Zanzibari Sesame Bread, 28–29

Zanzibari Sweet Noodles, 291

Zucchini

       Arabian Meat and Vegetable Stew over Crispy Bread, 84, 85–86

       Arabian “Pasta” with Meat and Vegetables, 76–77

       Couscous with Seven Vegetables, 261–63, 262

       Egyptian Split Lentil Soup, 292

       Salim’s Pasta Sauce, 282

       Saudi Eggplant Fatteh, 78