The Complete Middle Eastern Vegetarian: Classic Recipes from the Middle East and North Africa

Here is what the publisher tells us about this book: 

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, crunchy falafels and chewy breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.

Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor.

Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create The Complete Middle Eastern Vegetarian—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Paperback.