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2 volumes
SortEditorial Year Title
Subject·Jewish diaspora✕clear
Nonfiction · Reference

A Book of Middle Eastern Food

Claudia Roden
1968 · 513 pages

Egypt expelled its Jews after Suez, and Roden, exiled in London, collected recipes from displaced Sephardi and Arab families and the histories behind them. English-speaking kitchens learned hummus, tabbouleh, and mezze from her.

★ 5.3