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Includes recipes, regional and family stories, histories and personal memoir, in"...this cultural mosaic that characterizes the northwest corner of Africa, Al Mahgreb Al Aqsa, Land Where the Sun Sets"--Cover [p.] 2.
After ten years in Paris, Galal returns to Cairo, where he finds a society in transformation. Egypt is Galal's home, but he feels he no longer belongs there. He is caught between his two identities: his Jewish mother's family are cosmopolitan business people, while his father's family are rural farmers from the Delta. Kamal Ruhayyim paints an uncompromising portrait of an older generation dictating how their children live and love. Menorahs and Minarets is the concluding part of Ruhayyim's compelling trilogy.
A fascinating blend of food, history, and traditional recipes updated for today's kitchen, "A Biblical Feast" draws from the original Mediterranean diet--foods that are spoken of in the Bible, supposedly eaten by Christ and the people of the time--to provide recipes in an intriguing cultural context. Color photos & maps.
Crescent Moons and Pointed Minarets — Islamic book for kids "A beautiful picture book that simultaneously explores shapes, Islam, and the cultures of the Muslim people." — Kirkus Reviews Toddler book of shapes and Islamic traditions: From a crescent moon to a square garden to an octagonal fountain, this breathtaking picture book celebrates the shapes—and traditions—of the Muslim world. Toddler book by author Hena Khan: Sure to inspire questions and observations about world religions and cultures, Crescent Moons and Pointed Minarets is equally at home in a classroom reading circle and on a parent's lap being read to a child. If you and your child like books such as Lailah’s Lunchbox, Numbers Colors Shapes, or The Name Jar, you will love Crescent Moons and Pointed Minarets.
Presents a collection of recipes for traditional Moroccan dishes, and provides information about the culinary customs of the country, the rituals of the Moroccan table, and the techniques, ingredients, and equipment of Moroccan cooking.
The latest cookbook in the best-selling 365 Ways series offers a year's worth of recipes for a wide variety of simple, toothsome, economical vegetarian appetizers, soups, salads, sandwiches, and main courses, from the exotic to the basic.
Gabriel Sherlock arrives in Oman in 1982, fleeing shame and disaster back home in Ireland, and begins an intense affair with a woman whom no one else has seen. Locals insist she must be one of the jinn--a supernatural being--but Gabriel refuses to buy into the folklore, despite her sudden, unexplained disappearance. Twenty-six years later, Irishwoman Thea Kerrigan lands in Muscat, chasing her own ghosts from the past, and is approached by Gabriel, who believes she is his lost lover. Certain that they have never met before, Thea is nonetheless drawn to this deluded, and perhaps dangerous, stranger and the rumors that surround him. "Sometimes, the sunniest settings have the darkest shadows. Of Sea and Sand takes you to such a place, plays tricks with light and time--and leaves you not knowing who is real: Us, or Them? Fictional angels and vampires have had their time. Now it's the turn of the jinn."--Tim Mackintosh-Smith
During Spains infamous inquisition, Jews were forced to flee the country for more welcoming shores. Many of the refugees landed in Northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish and traditional Jewish culinary influences. This volume celebrates this cuisine presenting the elegant and captivating flavours passed down through generations of Moroccan Jews. It provides sample menus for all major Jewish holidays, and includes recipes for fresh fava bean soup with cilantro for Passover, chicken couscous with orange blossom water for the Day of Atonement and honey doughnuts for Hannukah. It emphaizes the connection between food, family and tradition as recipes are interspersed with letters between mothers and newly married daughters.
Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.