How would you like to travel through Lebanon's fertile Bekaa Valley, visit the souq (market) with a local woman who will then take you back to her kitchen and teach you her favorite mezze recipes?
Nadia Zerouali and Merijn Tol are Dutch-Lebanese culinary travel writers and television hosts who make journeys like that often, then share it with an eager audience. Mezze is often categorized as a Mediterranean Middle Eastern version of tapas, but not so. The mezze table has a rich cultural heritage symbolizing generosity and hospitality. Abundance is key. Seasonality and simplicity as well.
In Souk, Zerouali and Tol share a journey through their own culinary heritage, sharing recipes for everything from arak cocktails to a variations on hummus and a few more for kibbeh, including a raw version similar to a lamb tartare. There are recipes for flatbreads and filo pastries, savory and sweet.
The After Dinner section includes some frozen dessert recipes that are quite unique including one for sour cherry olive oil sorbet, and another for salep and thyme ice cream (salep is a powder made from orchid root).
Hardcover. Beautiful color photography of the dishes, the people, and the places that make up this journey.