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Levant: New Middle Eastern Flavours

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Rawia Bishara believes that one of the greatest assets of Middle Eastern cuisine is its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style, focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing, and Freekeh and Butternut Squash Salad.


  • Author: Rawia Bishara
  • Publisher: Kyle Books
  • Format: Hardback
  • Illustrated: Colour photos
  • Pages: 224
  • Dimensions: 250x210mm