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Souk: Feasting at the mezze table

Nadia Zerouali Merijn Tol

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SMITH STREET BOOKS
01 April 2018
Food & society; Cookery, food & drink; National & regional cuisine
The word mezze stems from the Arabic term ‘tamazzaza’ – a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s tastebuds, eyes and nose by exposing them to a wide range of aromas and flavours. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.

The mezzanic culture originated in the Ottoman Empire and can be found in the whole of the Levantian Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive and sophisticated mezzanine culture.

In addition to the 100 classic and contemporary mezze recipes, Souk also delves into their personal stories and reminiscences about this food tradition, and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and cosiness, and spiced with waves of laughter and noisy chatter.
By:   Nadia Zerouali, Merijn Tol
Imprint:   SMITH STREET BOOKS
Country of Publication:   Australia
Dimensions:   Height: 280mm,  Width: 225mm, 
ISBN:   9781925418620
ISBN 10:   1925418626
Pages:   256
Publication Date:   01 April 2018
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Authors Nadia Zerouali and Merijn Tol have been writing about the Arabic and Mediterranean cookery for many years. They have travelled around Southern Europe, the Maghreb and the Middle East to experience the influence of the Arabic cuisine for themselves; to taste the food, and to learn how to cook it authentically by joining local women in their own kitchens. They have previously authored Arabia and A Drop of Rose Water. They can also be seen on Dutch television (NTR), where they will present their own culinary travel program.

Reviews for Souk: Feasting at the mezze table

It will feel impossible to make just one recipe from this book, and that's somewhat the point. The authors describe mezze culture beautifully as a way of life in this indispensable recipe source for anyone who loves Middle Eastern cuisine which begs to be brought to life as a market-inspired feast. -- Abby Reisner, TASTINGTABLE.COM It will feel impossible to make just one recipe from this book, and that's somewhat the point. The authors describe mezze culture beautifully as a way of life in this indispensable recipe source for anyone who loves Middle Eastern cuisine which begs to be brought to life as a market-inspired feast. Besides, if you don't have to make a choice between stuffed grape leaves, pomegranate-studded freekeh salad and red lentil kibbeh, then by all means, don't. -- EATYOURBOOKS.COM Homemade Middle Eastern food is diverse, simple, healthy and beautiful to behold on a table. Practice time-tested favorites and contemporary spins alike with culinary authorities and recipe developers Nadia Zerouali and Merijn Tol. Their latest book, Souk, brings these recipes to life with history, anecdotes and photos from their storied adventures in food. Once you learn to make moutabal, you'll never look at an eggplant the same way. -- FOODREPUBLIC.COM


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