Middle Eastern cuisine can be prepared using simple utensils and familiar cooking techniques such as grilling, baking, boiling and pan-frying. The heartwarming goodness of Barley Soup, the robust flavour of Baked Aubergines with Garlic and Egg, the famous Spring Chicken Kebab and the sweetly delicious Saffron Ice Cream are part of this fascinating collection. It offers rare glimpses of a fascinating, ancient culture as it unveils culinary secrets that will add excitement to your dining experience.
- Straightforward instructions on preparing great tasting, authentic Middle Eastern cuisine.
- Recipes accompanied by clear step-by-step instructions and photographs.
- Photographs and advice on food preparation and cooking techniques.
Born and raised in Shiraz, Iran, Hayedeh Sedghi spent her formative years immersed in a culture that celebrates food. In 1989, Hayedeh moved to Singapore with her husband. She sought to conjure up a taste of home in the kitchen at every opportunity. At that time, however, some important ingredients were difficult to obtain, but she was determined. Over the years, she not only learnt to prepare a great many tasty dishes through trial and error, but also found alternatives for unavailable ingredients.
