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akkawi 313
Aleppine Muhammara 205–6
Aleppo pepper (fleifleh) 313
allspice (b’har helû) 313
Almond Pastries, Iranian (Ghotâb) 296–8
almonds (loz) 314
‘Andouillette’, Turkish (Kokoreç) 152–3
angelica (golpar) 314
anise (yansûn) 314
Aniseed Fritters (Ma’carûn) 272–4
Apricot Jam 124–5
aubergines:
Aubergine and Rice Cake (Maqlubeh) 62–4
Aubergine Pastries (Patlicanli Pide) 252–4
drying 109
Grilled Aubergine Salad with Tahini Sauce (Batinjan Khawali) 197–8
Lentils and Aubergines Cooked in Pomegrante Juice (Rummaniyyah) 46–7
Pickled Aubergines Four Ways 96–102
Stewed Lamb on a Purée of Smoky Aubergines (Hünkar Beğendi) 224–6
Stuffed Aubergines Fatteh (Fattet Al-Makduss) 200–3
Stuffed Courgettes and Aubergines (Mehshi Kussa wa Batinjen) 30–3
bakery, at the 229–66
Baklava 279–82
barberries (zereshk) 314–15
bay leaves (waraq ghar) 315
beans:
drying 109
Green Beans in Tomato Sauce (Lubyeh Bil-Zeyt) 20–1
Biscuits, Fragrant Shortbread (Gh’raybeh) 306–7
börek:
Spinach Börek (Ispanakli Tepsi Böreği) 262–3
Turkish Meat Börek (Kol Böreği) 264–5
bread (khobz) 4–6, 315–16
Las Salinas Bread Salad (Las Salinas Fattûsh) 182–3
Lebanese Morning Bread (Khobz Al-Sabah) 238–9
Levantine Bread Salad (Fattûsh) 180–2
Pita Bread (Khobz ‘Arabi) 234–6
Ramadan Bread with Dates (Khobz Ramadan) 243–5
Spicy Pita Bread (Mishtah) 236–8
Sweet Holy Bread (Qorban) 241–3
Tannur Bread 5, 257–9
Turkish Bread (Pide) 5, 250–2
Yufka 5, 254–7
burghul 316–17
Burghul with Chickpeas and Pork Belly (Burghul Bi-Dfineh) 67–8
Raw Kibbeh with a Spicy Burghul and Herb Topping (Kibbeh Frakeh) 53–5
Turkish Burghul Salad (Kissir) 29–30
butter, clarified (samneh) 318
butter, cannellini or other beans, drying 109
‘burned’ green cracked wheat (frikeh, firik) and cracked wheat (jrish) 319–20
Cabbage and Tomato Salad (Salatet Malfuf wa Banadurah) 28–9
cakes:
Sticky Sponge Cake (Nammurah) 72–3
Turkish Semolina Cake (Revani) 298–9
Yellow Cake (Sfuf) 71–2
Camel Kebabs (Kabab Jamal) 139–41
Candyfloss (Ghazl El-Banat) 284–6
Caramelised Milk Pudding (Kazandibi) 226–8
caraway (karaweyah) 317
Caraway and Cinnamon Pudding (Meghli) 168–9
cardamom (hal) 317
Carrot, Citrusy Petits Pois and Lamb Stew (Yakhnet Bazella wa Jazar) 39–40
chard:
Lemony Swiss Chard and Lentil Soup (‘Adass Bil-Hamod) 16–17
Stuffed Swiss Chard (Mehshi Silq Bil-Zeyt) 33–6
cheese:
Sweet Cheese and Semolina (Halawet El-Jebn) 304–6
Turkish Cheese Pie (Su Böreği) 259–61
Chelow Kebab 210
chicken:
Chicken Fatteh (Fattet Djej) 50–1
Chicken Kebabs (Jujeh Kabâb) 213–14
Chicken Shawarma (Shawarma Djaj) 150–2
Chicken with Frikeh 87–9
Sumac Chicken Wraps (Mussakhkhan) 68–70
chickpeas:
Burghul with Chickpeas and Pork Belly (Burghul Bi-Dfineh) 67–8
Chickpea Fatteh (Fattet Hommus) 192–4
Iranian Chickpea Shortbread (Nân-e Nokhodchi) 308
Chicory in Olive oil with Caramelised Onions, Wild (Hindbeh Bil-Zeyt) 184–5
‘Churros’, Iranian (Bâmieh) 274–5
cinnamon (qerfeh) 317
Caraway and Cinnamon Pudding (Meghli) 168–9
citrus peel (qeshrat al-laymûn) 317–18
Citrusy Petits Pois, Carrot and Lamb Stew (Yakhnet Bazella wa Jazar) 39–40
clarified butter (samneh) 318
clotted cream (kaymak and qashtah) 318
cloves (qrûnfûl) 318–19
Coffee, Turkish 79–80
Cold Octopus Salad 189–90
cookies:
Date Cookies (Q’rass Bil-Tamr) 293–4
Pistachio Cookies with a Sweet Dip (Karabij Halab ma’Natef) 288–90
coriander (kûzbûrah) 319
cornflour (nashah) 319
courgettes:
Aubergines and Courgettes 109
Courgette Omelettes (‘Ejjet Kussa) 64–6
Stuffed Courgettes and Aubergines (Mehshi Kussa wa Batinjen) 30–3
Couscous Sandwiches (Sandwich Moghrabbiyeh) 143–4
Cucumber and Yoghurt Dip (Mast-o Khiyar) 215
cream:
Cream Triangles (Sh’aybiyatt) 301–2
Turkish Pistachio and Cream Pie (Katmer) 303–4
cumin (kammûn) 320
curing olives 113–14
dairy products (ajban wa alban) 320
dates:
Date Cookies (Q’rass Bil-Tamr) 293–4
date paste 320–1
Ramadan Bread with Dates (Khobz Ramadan) 243–5
dips:
Minty Labneh (Kishkeh) 195–6
Pumpkin (Mutabbal Qara’) 27–8
Dried Fruit, Turkish Wheat, Pulses and nut Pudding (Aşure) 92–4
dried rosebuds (ward jouri m’yabbass) 321
dried yoghurt (jamid, kashk, kishk and tarhana) 321
Drying Fruit, nuts and Vegetables 106–10
dumplings:
Dumplings in Yoghurt Sauce (Shish Barak) 59–61
Mini Dumplings and Meatballs Soup (Manti Corba) 17–19
eggs:
Fried Eggs with Sumac (Beyd Meqli Bil-Summaq) 66–7
Elephant’s Ears, Iranian (Gûsh-e Fil) 275–6
en famille 11–80
Eskenderun’s Shanklish Salad 223–4
Falafel Sandwiches 145–7
farm, on the 81–126
fatayer:
Lebanese Fatayer (Fatayer Bi-Sabanegh) 245–8
Syrian Fatayer (Fatayer Jibneh Süriyeh) 248–50
fatteh:
Chicken Fatteh (Fattet Djej) 50–1
Stuffed Aubergines Fatteh (Fattet Al-Makduss) 200–3
Fig Jam 123–4
filo pastry (reqaqat and yufka) 321
fish:
Fish in Tahini Sauce (Samak Bi-Tahineh) 185–7
Spicy Fish (Samkeh Harrah) 187–8
see also under individual type of fish
Fragrant Shortbread Biscuits (Gh’raybeh) 306–7
Fried Eggs with Sumac (Beyd Meqli Bil-Summaq) 66–7
Fried Mussels (Midye Tava) 156–8
Frikeh, Chicken with 87–9
fritters:
Aniseed Fritters (Ma’carûn) 272–4
Round Fritters (‘Uwwamat) 286–7
fruit:
drying fruit, nuts and vegetables 106–10
fruit leather (Qamar El-Din & malban) 322
Fûl Medammes 216–17
galettes:
Lebanese Sesame Galettes (Ka’Keh) 162–4
Turkish Sesame Galettes (Simit) 161–2
glossary 313–33
Grains and Mixed Pulses Soup (Makhluta) 19–20
Grape Leather and Sweet Walnut ‘Sausages’ (Bastik and Ceviz Sucuğu) 110–13
green beans:
drying 109
Green Beans in Tomato Sauce (Lubyeh Bil-Zeyt) 20–1
Grilled Aubergine Salad with Tahini Sauce (Batinjan Khawali) 197–8
Halva 76–8, 299–301
herbs (al-a’shab) 322
drying 109–10
Olives Marinated with Walnuts, Herbs and Pomegrante Syrup (Zeytun Parvardeh) 114–15
Raw Kibbeh with a Spicy Burghul and Herb Topping (Kibbeh Frakeh) 53–5
Hommus, Khawali (Hommus Khawali) 194–5
ice cream:
Iranian Saffron Ice Cream (Bastani Sa’Labi) 171–2
Mango Ice Cream (Buza ‘Ala Manga) 310–11
Pistachio Ice Cream (Buza ‘Ala Fustuq) 309–10
Syrian Ice Cream (Buza Bil-Qashtah) 169–71
Iranian Almond Pastries (Ghotâb) 296–8
Iranian Chickpea Shortbread (Nân-e Nokhodchi) 308
Iranian ‘Churros’ (Bâmieh) 274–5
Iranian Elephant’s Ears (Gûsh-e Fil) 275–6
Iranian Minced Meat Kebabs (Kabab Koubideh) 141–3
Iranian Minced Meat Kebabs (Kabâb Kubideh) 212–13
Iranian Saffron Ice Cream (Bastani Sa’Labi) 171–2
Iranian sugar syrup 272
Iranian Torshi-Ye Bâdenjân 98–9
Jam, Apricot 124–5
Jellab 172–3
Kabiss Batinjen, Lebanese 99–100
kebabs:
Camel Kebab (Kabab Jamal) 139–41
Chelow Kebab 210
Chicken Kebabs (Jujeh Kabâb) 213–14
Iranian Minced Meat Kebabs (Kabab Koubideh) 141–3
Iranian Minced Meat Kebabs (Kabâb Kubideh) 212–13
Pistachio Kebabs (Fistikli Kebab) 208–10
Shish Kebabs (Tikkeh Kabâb) 214–15
Turkish Kebabs (Şiş Kebabi) 198–200
Kellage 277–9, 322
Khawali Hommus (Hommus Khawali) 194–5
kibbeh:
Kibbeh Balls in Yoghurt Sauce (Kibbeh Bi-Labniyeh) 44–6
Kibbeh Balls with Quince in a Fresh Pomegrante Sauce (Kibbeh Sfarjaliyeh) 48–50
Kibbeh in Sumac Sauce (Kibbeh Summaqiyeh) 219–21
Kibbeh Pie (Kibbeh Bil-Saniyeh) 41–4
Kibbeh Sandwiches 137–9
Lentil Kibbeh (Mercimekli Köfte) 52–3
Raw Kibbeh with a Spicy Burghul and Herb Topping (Kibbeh Frakeh) 53–5
Siddiq’s Kibbeh (Kibbet Siddiq) 221–3
Kishk 120–1
Labneh Dip, Minty (Kishkeh) 195–6
The Lady’s Wrists (Z’nud El-Sitt) 276–7
lamb:
Citrusy Petits Pois, Carrot and Lamb Stew (Yakhnet Bazella wa Jazar) 39–40
Lamb Cooked in its Mother’s Milk (Laban Emmoh) 55–6
Lamb Shawarma (Shawarma Lahmeh) 147–9
minced lamb 323
Stewed Lamb on a Purée of Smoky Aubergines (Hünkar Beğendi) 224–6
Stuffed Breast of Lamb (Dole’ Mehshi) 57–9
Vine Leaves on a Bed of Lamb Chops, Stuffed (Mehshi Waraq ‘Enab Bil-Kastalettah) 36–9
Las Salinas Bread Salad (Las Salinas Fattûsh) 182–3
Lebanese ‘Pizza’ (Manaqish Bil Za’tar) 240–1
Lebanese Fatayer (Fatayer Bi-Sabanegh) 245–8
Lebanese Kabiss Batinjen 99–100
Lebanese Morning Bread (Khobz Al-Sabah) 238–9
Lebanese Sesame Galettes (Ka’Keh) 162–4
Lebanese Steak Tartare (Kibbeh Nayeh) 190–2
Lebanese sugar syrup 271
Lemony Lentils with Pasta and Croutons (Haraq Osba’u) 203–5
Lemony Swiss Chard and Lentil Soup (‘Adass Bil-Hamod) 16–17
lentils:
Lemony Lentils with Pasta and Croutons (Haraq Osba’u) 203–5
Lemony Swiss Chard and Lentil Soup (‘Adass Bil-Hamod) 16–17
Lentil Kibbeh (Mercimekli Köfte) 52–3
Lentils and Aubergines Cooked in Pomegrante Juice (Rummaniyyah) 46–7
Mushy Lentils and Rice (Mujaddarah) 23–5
Rice and Lentils (Mudardarah) 25–6
Levant: term 3
Levantine Bread Salad (Fattûsh) 180–2
mahlab 322
Makduss, Syrian 97–8
Mango Ice Cream (Buza ‘Ala Manga) 310–11
Mansaf 89–91
mastic (miskeh) 322–3
meat 6–8
Iranian Minced Meat Kebabs (Kabab Koubideh) 141–3
Iranian Minced Meat Kebabs (Kabâb Kubideh) 212–13
Meat and Grain Porridge (H’risseh) 86–7
Meat Kebabs in Cherry Sauce (Kabab Karaz) 217–19
Mini Dumplings and Meatballs Soup (Manti Corba) 17–19
Turkish Meat Börek (Kol Böreği) 264–5
see also under individual type of meat
meqteh 323
Milk Pudding (Muhallabiyeh) 167–8
Caramelised Milk Pudding (Kazandibi) 226–8
Mini Dumplings and Meatballs Soup (Manti Corba) 17–19
Minty Labneh Dip (Kishkeh) 195–6
Mixed Pulses and Grains Soup (Makhluta) 19–20
moghrabbiyeh 323–4
Muhammara:
Aleppine Muhammara 205–6
Mohamed’s Muhammara 206–7
Mushy Lentils and Rice (Mujaddarah) 23–5
mussels:
Fried Mussels (Midye Tava) 156–8
Stuffed Mussels (Midye Dolmasi) 153–5
na’nâ dâgh 324
Nigella seeds (habbet el-barakeh) 324
noodle:
Noodle Soup (Ash-e Reshteh) 132–4
noodles (eris¸te, reshteh and sh’ayriyeh) 324
okra, drying 109
olives:
curing 113–14
olive oil (zeyt zaytûn) 324–5
Olives Marinated with Walnuts, Herbs and Pomegrante Syrup (Zeytun
Parvardeh) 114–15
Wild Chicory in Olive oil with Caramelised Onions (Hindbeh Bil-Zeyt) 184–5
omelette:
Courgette Omelettes (‘Ejjet Kussa) 64–6
Omelette Sandwiches (Sandwich Ejjeh) 136–7
orange blossom water (ma zaher) 325
Pancakes, Stuffed (Qatayef) 164–6
Pasta and Croutons, Lemony Lentils with (Haraq Osba’u) 203–5
pastries:
Aubergine Pastries (Patlicanli Pide) 252–4
Iranian Almond Pastries (Ghotâb) 296–8
pastry, filo (reqaqat and yufka) 321
Patlican Turşusu, Turkish 101–2
pekmez (Or dibs) 325
peppers:
Aleppo pepper (fleifleh) 313
drying peppers 109
pepper paste (rub el-fleifleh) 118–20, 326
Petits Pois, Citrusy, Carrot and Lamb Stew (Yakhnet Bazella wa Jazar) 39–40
Pickled Aubergines Four Ways 96–102
Pickled Turnips (Lift) 103–4
Pickles, Various Vegetable 102–4
Pickling Solution 94–6
pies:
Kibbeh Pie (Kibbeh Bil-Saniyeh) 41–4
Sweet Pistachio Pie (Balluriyeh) 282–4
Turkish Cheese Pie (Su Böreği) 259–61
Turkish Pistachio and Cream Pie (Katmer) 303–4
pine nuts (snûbar) 326
pistachio:
Pistachio Cookies with a Sweet Dip (Karabij Halab ma’Natef) 288–90
Pistachio Ice Cream (Buza ‘Ala Fustuq) 309–10
Pistachio Kebabs (Fistikli Kebab) 208–10
Sweet Pistachio Pie (Balluriyeh) 282–4
Turkish Pistachio and Cream Pie (Katmer) 303–4
pistachios (festûq halabi) 326–7
pita:
Pita Bread (Khobz ‘Arabi) 234–6
Spicy Pita (Mishtah) 236–8
‘Pizza’, Lebanese (Manaqish Bil Za’tar) 240–1
Plain Rice (Polow) 210–12
pomegranate:
Kibbeh Balls with Quince in a Fresh Pomegrante Sauce (Kibbeh Sfarjaliyeh) 48–50
Lentils and Aubergines Cooked in Pomegrante Juice (Rummaniyyah) 46–7
Olives Marinated with Walnuts, Herbs and Pomegrante Syrup (Zeytun Parvardeh) 114–15
pomegranate syrup or molasses (dibs al-rûmman) 327
Pork Belly, Burghul with Chickpeas and (Burghul Bi-Dfineh) 67–8
pudding:
Rice Pudding (Rezz Bil-Halib) 74
Spiced Turkish Wheat Pudding (Kesme Bulamaci) 78–9
Turkish Wheat, Dried Fruit, Pulses and nut Pudding (Aşure) 92–4
pulses 327
Mixed Pulses and Grains Soup (Makhluta) 19–20
Turkish Wheat, Pulses, Dried Fruit and nut Pudding (Aşure) 92–4
Pumpkin Dip (Mutabbal Qara’) 27–8
Qawarma, Making 115–17
quince:
Kibbeh Balls with Quince in a Fresh Pomegrante Sauce (Kibbeh Sfarjaliyeh) 48–50
Quince Jam 125
Ramadan Bread with Dates (Khobz Ramadan) 243–5
Raw Kibbeh with a Spicy Burghul and Herb Topping (Kibbeh Frakeh) 53–5
restaurant, at the 175–228
rice (rezz) 328
Aubergine and Rice Cake (Maqlubeh) 62–4
Mushy Lentils and Rice (Mujaddarah) 23–5
Plain Rice (Polow) 210–12
Rice and Lentils (Mudardarah) 25–6
Rice Pudding (Rezz Bil-Halib) 74
Vermicelli Rice (Rezz Bil-Sh’ayriyeh) 40–1
rose water (ma el-ward) 328
rosebuds, dried (ward jouri m’yabbass) 321
Round Fritters (‘Uwwamat) 286–7
saffron (za’faran) 328–9
Saffron Ice Cream, Iranian (Bastani Sa’Labi) 171–2
salad:
Cabbage and Tomato (Salatet Malfuf wa Banadurah) 28–9
Cold Octopus Salad 189–90
Eskenderun’s Shanklish Salad 223–4
Grilled Aubergine Salad with Tahini Sauce (Batinjan Khawali) 197–8
Las Salinas Bread Salad (Las Salinas Fattûsh) 182–3
Levantine Bread Salad (Fattûsh) 180–2
Salep (Sahlab) 173–4, 329
sandwiches:
Falafel Sandwiches 145–7
Kibbeh Sandwiches 137–9
Omelette Sandwiches (Sandwich Ejjeh) 136–7
‘Sausages’, Grape Leather and Sweet Walnut (Bastik and Ceviz Sucuğu) 110–13
seeds, Nigella (habbet el-barakeh) 324
semolina (smid) 329
Sweet Cheese and Semolina (Halawet El-Jebn) 304–6
Turkish Semolina Cake (Revani) 298–9
sesame:
Lebanese Sesame Galettes (Ka’Keh) 162–4
Sesame Cookies (Baraziq) 294–6
Sesame Galettes 160–4
seeds (semsûm) 329–30
Turkish Sesame Galettes (Simit) 161–2
seven-spice mixture (sabe’ b’harat) 330
Shanklish 121–2, 330
shawarma:
Chicken Shawarma (Shawarma Djaj) 150–2
Lamb Shawarma (Shawarma Lahmeh) 147–9
Shish Kebabs (Tikkeh Kabâb) 214–15
shortbread:
Fragrant Shortbread Biscuits (Gh’raybeh) 306–7
Iranian Chickpea Shortbread (Nân-e Nokhodchi) 308
Siddiq’s Kibbeh (Kibbet Siddiq) 221–3
soapwort (shirsh el-halaweh) 330–1
souk, in the 127–74
soup:
Lemony Swiss Chard and Lentil Soup (‘Adass Bil-Hamod) 16–17
Mini Dumplings and Meatballs Soup (Manti Corba) 17–19
Mixed Pulses and Grains Soup (Makhluta) 19–20
Noodle Soup (Ash-e Reshteh) 132–4
spice mixtures (b’harat) 331
Spiced Turkish Wheat Pudding (Kesme Bulamaci) 78–9
Spicy Fish (Samkeh Harrah) 187–8
Spicy Pita (Mishtah) 236–8
Spinach Börek (Ispanakli Tepsi Böreği) 262–3
Sponge Cake, Sticky (Nammurah) 72–3
Steak, Lebanese Tartare (Kibbeh Nayeh) 190–2
Stew, Citrusy Petits Pois, Carrot and Lamb (Yakhnet Bazella wa Jazar) 39–40
Stewed Lamb on a Purée of Smoky Aubergines (Hünkar Beğendi) 224–6
Sticky Sponge Cake (Nammurah) 72–3
Strained Yoghurt (Labneh) 104–5
Strained Yoghurt Balls (Kabiss Labneh) 105–6
Stuffed Aubergines Fatteh (Fattet Al-Makduss) 200–3
Stuffed Breast of Lamb (Dole’ Mehshi) 57–9
Stuffed Courgettes and Aubergines (Mehshi Kussa wa Batinjen) 30–3
Stuffed Mussels (Midye Dolmasi) 153–5
Stuffed Pancakes (Qatayef) 164–6
Stuffed Swiss Chard (Mehshi Silq Bil-Zeyt) 33–6
Stuffed Tripe (Ghammeh) 158–9
Stuffed Vine Leaves on a Bed of Lamb Chops (Mehshi Waraq ‘Enab Bil-Kastalettah 36–9
sugar syrup 271–3
Iranian 272
Lebanese 271
Turkish 272
sumac 331
Fried Eggs with Sumac (Beyd Meqli Bil-Summaq) 66–7
Kibbeh in Sumac Sauce (Kibbeh Summaqiyeh) 219–21
Sumac Chicken Wraps (Mussakhkhan) 68–70
Sweet Cheese and Semolina (Halawet El-Jebn) 304–6
Sweet Holy Bread (Qorban) 241–3
Sweet Pistachio Pie (Balluriyeh) 282–4
Sweet Walnut Coil (‘Ammto Zahiyeh’s Borma) 75–6
sweet-maker’s, at the 267–311
Swiss Chard:
Lemony Swiss Chard and Lentil Soup (‘Adass Bil-Hamod) 16–17
Stuffed Swiss Chard (Mehshi Silq Bil-Zeyt) 33–6
Syrian Fatayer (Fatayer Jibneh Süriyeh) 248–50
Syrian Ice Cream (Buza Bil-Qashtah) 169–71
Syrian Makduss 97–8
Tabbuleh 22–3
tahini 331
Fish in Tahini Sauce (Samak Bi-Tahineh) 185–7
Grilled Aubergine Salad with Tahini Sauce (Batinjan Khawali) 197–8
tail fat (liyeh) 332
Tannur Bread 257–9
tomatoes:
Cabbage and Tomato Salad (Salatet Malfuf wa Banadurah) 28–9
Green Beans in Tomato Sauce (Lubyeh Bil-Zeyt) 20–1
Tomato Paste (rub el-banadûrah) 117–18, 332
Torshi-Ye Bâdenjân, Iranian 98–9
Tripe, Stuffed (Ghammeh) 158–9
Turkish ‘Andouillette’ (Kokoreç) 152–3
Turkish Bread (Pide) 250–2
Turkish Burghul Salad (Kissir) 29–30
Turkish Cheese Pie (Su Böreği) 259–61
Turkish Coffee 79–80
Turkish Kebabs (Şiş Kebabi) 198–200
Turkish Meat Börek (Kol Böreği) 264–5
Turkish Patlican Turşusu 101–2
Turkish Pistachio and Cream Pie (Katmer) 303–4
Turkish Semolina Cake (Revani) 298–9
Turkish Sesame Galettes (Simit) 161–2
Turkish sugar syrup 272
Turkish Wheat, Pulses, Dried Fruit and nut Pudding (Aşure) 92–4
turmeric (kurkum or ‘eqdeh safrah) 332
Turnips, Pickled (Lift) 103–4
Vegetable Pickles, Various 102–4
vegetables, drying 106–10
vegetarian 7–8
verjuice (‘assir hosrum) 332–3
Vermicelli Rice (Rezz Bil-Sh’ayriyeh) 40–1
Vine Leaves on a Bed of Lamb Chops, Stuffed (Mehshi Waraq ‘Enab Bil-
Kastalettah) 36–9
walnuts:
Grape Leather and Sweet Walnut ‘Sausages’ (Bastik and Ceviz Sucuğu) 110–13
Olives Marinated with Walnuts, Herbs and Pomegrante Syrup (Zeytun Parvardeh) 114–15
Sweet Walnut Coil (‘Ammto Zahiyeh’s Borma) 75–6
Walnut Cookies (Ma’mul Bil-Joz) 290–2
wheat:
‘burned’ green cracked wheat (frikeh, firik) and cracked wheat (jrish) 319–20
Spiced Turkish Wheat Pudding (Kesme Bulamaci) 78–9
Turkish Wheat, Pulses, Dried Fruit and nut Pudding (Aşure) 92–4
Wheat and Meat Porridge (Halim) 134–5
Wild Chicory in Olive oil with Caramelised Onions (Hindbeh Bil-Zeyt) 184–5
Yellow Cake (Sfuf) 71–2
yoghurt:
dried yoghurt (jamid, kashk, kishk and tarhana) 321
Dumplings in Yoghurt Sauce (Shish Barak) 59–61
Kibbeh Balls in Yoghurt Sauce (Kibbeh Bi-Labniyeh) 44–6
Yoghurt and Cucumber Dip (Mast-o Khiyar) 215
Strained Yoghurt (Labneh) 104–5
Strained Yoghurt Balls (Kabiss Labneh) 105–6
yufka 254–7
za’tar 333