Cardamom and Lime: Recipes from the Arabian Gulf

Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad's collection of Arabian comfort foods a delicious and delightful surprise. Guided by home cooks native to the Gulf region, Al-Hamad shares recipes for rich and hearty stews, a luscious curry and spinach-based porridge known as Shilla, and Gaboot, an intriguing sweet and sour dumpling dish. Many uses are offered for fish, the bounty of the region: stuffed and baked, incorporated into a flavorful stew and served over rice. Desserts include a simple date-based fudge, crunchy fried dough balls infused with saffron and cardamom called Saimat, and Balaleet, a combination of vermicelli noodles and a hearty omelet. Yes, kebabs and biryani are included, but diversions like flavorful Bengalese potato croquettes and lush, deceptively simple lentil soup (goosed with cooked limes) set the book apart, making it an authentic blend of familiar and exotic.