Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks and strong coffees.

Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced by trade and invasion. It is as rich and varied in its history as in its flavor - culinary historians estimate the Arab kitchen has over 40,000 dishes!!

Haleeb Salloum is an accomplished food and travel writer for such magazines as Gourmet, Vegetarian Times, and many others.