Pomegranates & Pine Nuts

August 5, 2013
In her first cookbook, Kehdy tackles the cuisine of both her personal and her ethnic past. Having written her own food blog, she currently works as a recipe developer and food writer; the next step was obviously a book paying homage to the recipes of her history. With sections covering the entire meal, from mezze to dessert, for both carnivores and vegetarians, the book covers a great deal of ground. From simple Middle Eastern takes on classic dishes like Corn-on-the-Kabab and Ma’amoul Shortbread Cookies to the more complex, traditional Tamarind & Herb Mackerel Stew and Chicken Basteeya (although this is a little experimental, as classic basteeya is made with pigeon). Additional sections cover basics such as what should be kept in a “Middle Eastern and North African pantry” and “basic recipes and methods,” in which many of the classical sauces, dipping sauces, ingredients, and techniques for creating the delicacies are covered. Kehdy’s book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater.

July 1, 2015

The U.S. edition of The Jewelled Kitchen, this debut from former Miss Lebanon and blogger Kehdy (dirtykitchensecrets.com) won the International Gourmand Cookbook Award for Best Blog to Book in the UK. Her reworked recipes for modern kitchens include chickpea flour quiche, leafy lamb kebabs, and date and tahini truffles.

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