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Syria – Recipes for Olive Oil and Balsamic Vinegar

$22.00

Canadian Author Emily Lycopolus
Using two types of olive oil — Harissa and Persian Lime —and two balsamic vinegars— Pomegranate and Mango — you can produce all fifty of the classic Syrian recipes featured in this book.

Product Description

A new cookbook in the series that reveals the best ways to use specialty olive oils and vinegars in international cuisines-now featuring the succulent, flavourful dishes of Syria.

Eating together in Syrian culture is all about generosity and hospitality, bustling community, and lively conversation over tables laden with fragrant dishes. Whether you’re a culinary expert or just taste-curious, the newest cookbook in the Recipes for Olive Oil and Vinegar Lovers series offers you plenty of easy, inspired menu items for your next dinner party. Indulge in all fifty recipes using the following premium olive oils and quality vinegars:

Persian Lime Olive Oil
Harissa Infused Olive Oil
Pomegranate Dark Balsamic Vinegar
Mango Balsamic Vinegar

Now’s the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. With recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavours that you’ll return to again and again. Fe sahatek!

Simple Uses

Download complete list of simple uses.

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