Bilhana

Yasmine Elgharably is a self-taught home cook with a business background and a passion for Middle Eastern cuisine. She is the co-founder of CairoCooking.com, a recipe-sharing platform for Middle Eastern food. Shewekar Elgharably is an interior decorator. In 2016 she became a certified health coach and recipe developer for healing and nutritious dish combinations.Yehia El-Alaily is a Cairo-based food and travel photographer with over fifteen years' experience.

• IntroductionWho we areWhat do we mean by wholesome Middle Eastern? Breakfast and Mezze Hummus Three WaysStewed Fava Beans (Fuul) and Fava Beans with Herbs (Besara)Brown LentilsVegetarian ShakshukaOven-baked Green FalafelYellow-Lentil FalafelMediterranean OmeletEgyptian Frittata Roe SaladHerring with Tahini and CapersSmoked Mashed EggplantsRoasted Eggplants with TahiniCinnamon and Sea Salt Almond ButterPrune and Dried-apricot Granola BarsSoups and StewsTrotter SoupLentil and Vegetable SoupSpiced Pumpkin SoupRich Chestnut SoupBroccoli and Arugula SoupCarrot and Ginger SoupMoroccan Chickpea SoupGarlic and Almond SoupCold Avocado and ShrimpSalads and VegetablesTomato and Onion SaladFattoush and Greek SaladQuinoa Tabula with Pickled LimeFennel and Pomegranate SaladRoasted Winter Vegetable SaladGreen Beans with Caramelized OnionsBeetroot Arugula SaladButter Bean SaladEggplant Freekeh SaladRoasted Cauliflower and Arugula SaladSummer Watermelon SaladFennel with Olives and CapersSweet Potato WedgesRatatouilleWilted Spinach with OnionsWhite Cabbage Stuffed with WalnutsLime and Herb ArtichokesVegan MoussakaOkra with Coriander and Garlic (Weika)Carrot and Tomato Green BeansMallow Cooked with Olive Oil (Khobeizeh)Oven Roasted Cauliflower and BroccoliCarrot, Sweet Potato, and Herb FrittersSpinach ChipsCauliflower RicePulses and GrainsWarm Lentils and Beetroot SaladLentils, Sundried Tomatoes and Goat Cheese SaladSour Lentil and Eggplant Stew (Rummaniya)Freekeh, Lentils and Chickpea KosharyQuinoa Stuffed OnionsVine Leaves PieButter Bean Stew (Fasulya Beida)Sundried Tomatoes and Butter Bean DipBlack Eyed Beans and Spinach StewChickpea BelilahCrispy Spiced ChickpeasVegan Kofta BallsRoasts and GrillsMoroccan Lamb StewCircassian Chiken with Walnut SaucePerfectly Cooked Veal Fillet with RosemarySliced Roast Beef with Sea SaltChicken Livers with Pomegranate MolassesMakloobaOssobucoShish TawookEggplant Minced Meat BoatsStuffed Turkey Breast with Dried Fruits and GreensGrilled Kofta with GreensRoasted Chicken with Sweet PotatoGreen Mallow with Garlic and ChickenRoast Quail with Onion and Pomegranate MolassesFish Cakes with QuinoaSpicy Fish (Samaka Harra)Almond-crusted SeabassFish with Spiced Rice and Caramelized Onions (Sayyadiya)Oven-baked Herb FishGinger Shrimps with Warm LentilsGrilled Shrimps with Garlic, Coriander. and SumacOven-baked Calamari Grilled Calamari with Pomegranate MolassesBeveragesCreamy Spiced Mango Coconut SmoothieLift-me-up Green JuiceDate and Nut SmoothieOrange Blossom and Mint LemonadeGolden Milk with Cardamom and CinnamonDate JallabCitrus HibiscusIced Turkish Coffee with Caramelized Dates and Pine NutsSweet ThingsBrown Rice Pudding with Cardamom and NutsTahini Cocoa SquaresDate and Nut Energy BallsChocolate Pudding with Pomegranate Seeds and Fresh MintBanana Ice Cream with Mastic and PistachiosPomegranate Guava Lemon SaladDried Fruits and Nuts DrinkBaked Figs with Roasted Nuts and Raw HoneyDate CakeHibiscus PopsiclesGlossary

"From stews to sweets, there is something enticing here for every type of cook. Some recipes take ten minutes (fried eggs and dates, fattoush salad) while others require four hours and overnight soaking time (spiced beans with tahini). Beautiful photographs of dishes accompany each recipe, as do potential modifications. . . Bilhana will encourage readers to use whole ingredients, make the most of their pantries, and enjoy delicious food with those they cherish."—Booklist“A celebration of culinary traditions, yet suited to modern-day . . .something for every meal planner yearning for a Middle Eastern treat.”—The National“Filled with mouth-watering recipes. . . . This is a beautifully crafted book, both visually and in terms of content, and I do not hesitate to say that I have fallen in love with it.” —Ahram Weekly"Old methods (smoldering charcoal in the oven for seasoned kofta) blend with hip, new flavors (hibiscus popsicles anyone?) in this tempting reimagining of a traditional cuisine."—AramcoWorld