Levantine
Fresh & Vibrant Recipes to Share from the Eastern Mediterranean Table
Published on 14. April 2026
Book
Hardback
240 pages
978-1-78879-584-5 (ISBN)
Description
A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.
Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites - hummus, baba ganoush, tabbouleh and falafel - as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You'll want to return to these deliciously fresh and exciting dishes time and again.
Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites - hummus, baba ganoush, tabbouleh and falafel - as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You'll want to return to these deliciously fresh and exciting dishes time and again.
More details
Language
English
Place of publication
London
United Kingdom
Product notice
Paper over boards
Illustrations
200 col photographs
Dimensions
Height: 257 mm
Width: 208 mm
Thickness: 28 mm
Weight
1118 gr
ISBN-13
978-1-78879-584-5 (9781788795845)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Ghillie Basan has worked all over the world as a cookery writer, journalist and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.