Syria Cook

Cook For Syria Recipe Book eBooks & eLearning

Posted by igor_lv at Dec. 23, 2017

Cook For Syria Recipe Book - Clerkenwell Boy , Serena Gruen
2017 | ISBN: 1527203344 | PDF | 225 pages | 3 Mb

The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria eBooks & eLearning

Posted by IrGens at July 15, 2020

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Relentlessly Plain: Seventh Millennium Ceramics at Tell Sabi Abyad, Syria eBooks & eLearning

Posted by First1 at Sept. 11, 2018

The prehistoric site of Tell Sabi Abyad lies in the valley of the Balikh River, a tributary of the Euphrates in northern Syria. Between 2001 and 2008 excavations focused on the north-western, western and southwestern slopes of the main mound (Operations III, IV and V). Relentlessly Plain presents the results of detailed investigations into the 7th millennium BC ceramic assemblages recovered from those excavations by an interdisciplinary group of scholars.

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False Dawn: Protest, Democracy, and Violence in the New Middle East eBooks & eLearning

Posted by nebulae at June 26, 2017

Steven Cook, "False Dawn: Protest, Democracy, and Violence in the New Middle East"
English | ISBN: 0190611413 | 2017 | 360 pages | PDF | 2 MB

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Cooking Arabic Food: Kibbeh eBooks & eLearning

Posted by ELK1nG at July 15, 2022

Cooking Arabic Food: Kibbeh
Last updated 10/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 803.19 MB | Duration: 0h 37m

A popular Arab speciality found in Lebanese food, Syrian cuisine, Jordanian dishes or Palestinian food

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The Ultimate Syrian Cookbook: A Journey Through Syrian Cuisine With 111 Traditional Recipes eBooks & eLearning

Posted by AvaxKevin at Sept. 11, 2020

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The New Book of Middle Eastern Food eBooks & eLearning

Posted by Jeembo at April 22, 2019

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes by Claudia Roden
English | 2000 | ISBN: 0375405062 | 528 Pages | PDF | 13.3 MB

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa.

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