For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Arab hospitality has not
changed over the ages but the cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the thriving petroleum
industry which has drawn peopleùalong with their foods and cooking methodsùfrom around the world.
The blending of these culinary worlds has produced something remarkable for the kitchens of Arabs and non-Arabs alike. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an
amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. During his journeys through the Arab Gulf
he was able to sample the best cuisine of the region and replicated them in this book. From the familiar (hummus bi-Tahini) to the unique (stuffed lamb) Salloum offers an accessible world of
savory tastes and memory provoking aromas.
