Recipes from Levant

Levant Cookbook

“Cooking to me is about history and connection, but to remain vibrant, a cuisine must also evolve.” Thus author Rawia Bishara explains her approach in this book, which takes its title from the historic region uniting the countries of the eastern Mediterranean. Rawia believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant.

An Indian-style platter with pan-fried green beans and almonds topped with ground coriander, nearby a serving fork and spoon

Pan-Fried Green Beans and Almonds

You’ll never look at green beans the same way again after experiencing these crisp yet tender specimens with an intensified green beaniness and some intriguing bling from almonds and spices.

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  • 20 M
  • 25 M
  • 0
A pan of harissa roasted chicken sitting on top of sliced roasted potatoes, nearby a cutting board and knife

Harissa Roast Chicken

We figured out how to make roast chicken and potatoes a little less ordinary. Actually, a lot less ordinary.

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  • 1 H
  • 2 H, 30 M
  • 0