{"product_id":"middle-eastern-ramadan-kitchen-250-classic-iftar-suhoor-and-eid-recipes-from-across-the-middle-east-9798196595615","title":"Middle Eastern Ramadan Kitchen: 250 Classic Iftar, Suhoor, and Eid Recipes from Across the Middle East","description":"\u003cp\u003e • Author(s): Jamie O. Andrews\u003cbr\u003e • Publisher: Independently Published\u003cbr\u003e • Publisher Imprint: Independently Published\u003cbr\u003e • BISAC: Regional \u0026amp; Cultural - Middle Eastern\u003c\/p\u003e\u003cp\u003eEvery year, Ramadan arrives with a particular kind of hush - the pre-dawn kitchen lit by a single pendant light, the slow drag of a wooden spoon across a ceramic pan, the deliberate quiet of people feeding their bodies before a long day of fasting begins.\u003c\/p\u003e\u003cp\u003eThis book was written for that kitchen.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eMiddle Eastern Ramadan Kitchen\u003c\/i\u003e brings together 250 classic recipes across the full arc of the Ramadan day: the vital, sustaining meals of Suhoor before the Fajr call; the long-awaited breaking of the fast at Iftar; and the joyful, celebratory tables of Eid. Each recipe draws from the living culinary traditions of North Africa, the Levant, the Gulf, Egypt, and Yemen - dishes cooked in family homes for generations, carrying the full weight of that history.\u003c\/p\u003e\u003cp\u003eYou will find the foundational Suhoor staples that keep you grounded through a long fast: shakshuka poached in a deeply spiced tomato base, fava beans simmered until they collapse into an earthy paste, labneh whipped with dried mint and za'atar, slow-cooked chickpea pur�es, and semolina porridges anchored with dates. Nothing here is dressed up to look exciting. These are honest, protein-rich, slow-release meals designed to work.\u003c\/p\u003e\u003cp\u003eAt Iftar, the recipes open up. The harira of Morocco - its base built on tomato, cinnamon, and lemon - sits alongside slow-braised lamb from the Levant, herb-heavy stews from Yemen, the spiced rice centerpieces of the Gulf, and the mezze spreads of Lebanon and Syria. The breads, the pastries, the sweets - ka'ak, luqaimat, basbousa - are written exactly as they should be made, with sensory cues your grandmother would recognize over a timer any modern oven would lie about.\u003c\/p\u003e\u003cp\u003eFor Eid, the recipes shift into celebration: stuffed whole lamb, layered rice and meat dishes, nut-filled pastries, and the regional spice blends - Baharat, Hawaij, Gulf Bezar - that define the flavor of an entire country's kitchen.\u003c\/p\u003e\u003cp\u003eTiming is honest. Measurements are in both cups and metric weights because precision is respect. When a substitution changes a dish, you are warned. When one works perfectly, it is noted.\u003c\/p\u003e\u003cp\u003eThis is not a book about the exotic. It is a book about sustenance, memory, and the tables that bring people together when the day is finally done.\u003c\/p\u003e","brand":"Independently Published","offers":[{"title":"Paperback","offer_id":47892712882327,"sku":"9798196595615","price":3034.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9798196595615.webp?v=1781188408","url":"https:\/\/atlanticbooks.com\/products\/middle-eastern-ramadan-kitchen-250-classic-iftar-suhoor-and-eid-recipes-from-across-the-middle-east-9798196595615","provider":"Atlantic Books","version":"1.0","type":"link"}