panda
Middle Eastern Cooking
The many countries that make up the area known as the Middle East reflect a cooking style that is extremely varied. Cereals, pulses, fresh vegetables, fruit and yoghurt are used extensively together with much lamb and poultry. Contrasting with this are cakes soaked in sugar-rich syrups, and halvas, …
Borrow to read
This scan is available through Internet Archive's free lending library — sign in or create a free account below, then borrow to read.
Reader not loading? Open it on Archive.org instead.
