Cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac from Syria, tamarind from Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from Morocco ...

Savor the flavors of the Middle East in this comprehensive cookbook collection celebrating the following cuisines: Moroccan, Turkish, Lebanese, Ancient Persian, Modern Iranian, Egyptian, Syrian, and Jordanian.

This complete Middle-Eastern collection includes:

• The New Book of Middle Eastern Food by Claudia Roden


• Arabesque - A Taste of Morocco, Turkey, & Lebanon by Claudia Roden


• New Food of Life - Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij


• Dining on the Nile - Exploring Egyptian Cooking by Sally Elias Hanna


• The Sultan's Kitchen - A Turkish Cookbook by Ozcan Ozan