The Middle East has one of the world's greatest cuisines and, until recently, one of the least well-known. Closer links have now introduced Western palates to a new range of foods, from the chickpea and fish roe purees familiar to many as hummus and taramasalata to more elaborate dishes of duck and pomegranate. In this book there are over 100 recipes, starting with mezze or appetizers, and proceeding through main courses to desserts and sweetmeats. The recipes come from all the countries of the Middle East from Lebanon, Syria, Jordan, Turkey, Iraq, Iran, Egypt, Yemen, Saudi Arabia, the Gulf States and Oman.