Here are 100 books that Sofreh fans have personally recommended if you like
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I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
Any of the books Salma Hage comes out with are absolutely amazing. She has the perfect approach to bringing authentic Lebanese food to the Western palate. This beautiful and massive cookbook is the encyclopedia of a Middle Eastern kitchen—it’s like my bible.
It’s been a reference for me throughout the years, like a stepping stone into Lebanese cookbooks. It was one of the first I ever picked up—512 pages with 500 recipes!
The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes
On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources. First published as The Lebanese Kitchen and now back in print under its new title, The Lebanese Cookbook, this is the definitive guide, bringing together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.
I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
I just love all of Reem’s stories about her upbringing in Palestine and her journey of bringing amazing Middle Eastern food to the West Coast through Reem’s California.
So many of our recipes overlap, as do our stories and paths, and it’s really beautiful to see what she did with it.
IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil
“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious
I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
What Dina Macki did with this book is beautiful, specifically the visuals and how she showcases the food. Many people, myself included, don’t know much about Omani food specifically, and this book dives deep into the unique food, culture, and region, including beautiful photos taken locally throughout her travels and mini-history lessons.
This is the first Omani cookbook ever written, and she did it well.
With honesty and curiosity, British-born Omani-Zanzibari chef Dina Macki explores the unique foodscape of Oman, in the first Omani cookbook to be written by an Omani chef.
Bahari, meaning "ocean" in Swahili, is a culinary exploration of the rich flavors and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal.
In this distinctive cookbook, Dina Macki travels across Oman and Zanzibar, unearthing regional delicacies and recreating the food of her heritage. With more than 100 recipes for meat, fish, vegetables, homemade…
I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
Rose from Washington DC’s Maydan also takes a deep dive into her cookbook, from growing up in Lebanon and the recipes she grew up with to opening the restaurant and watching it grow.
It’s cool to see that whole journey represented in a cookbook and Lebanese food on display in another beautiful cookbook.
The debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Maydan and beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from the Middle East to North AfricaRose Previte introduces readers to the eclectic cultures of the region spanning North Africa, Eastern Europe, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydan and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back…
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Over the last four years, I have been cooking my way through my mother-in-law’s canon of Persian dishes, from ghormeh sabzi herb and braised meat stew to countless pots of the crispy-bottomed saffron rice called tadiq. When a family recipe is lacking in key details (like measurements or timing), I always refer to Najmieh Batmanglij’s book, which is considered the bible of Iranian cooking. Her recipes offer elevated versions of all the classics, along with a number of more obscure regional specialties, and explanations of Iranian traditions and customs. If you are only going to have one Persian cookbook on your shelf, this should be it.
Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined…
I was infuriated to learn how my government was misrepresenting the recent war in Syria. I learned of this deceit from Syrians who had fled their war-torn country and relayed a very different narrative from the one we're all hearing. From 2016-17 Baylor University’s Institute for Oral History sponsored and archived our collection of audio-recorded interviews of Syrian Christians. This book is the end result of their entrusting us with their harrowing testimonies. I'm a Senior Lecturer in History at Baylor University. I routinely teach, among other courses, the history of the United States from a Global Perspective in which I discuss with my students the same lessons I learned while writing Syria Crucified.
Like most Americans I grew up with a simplistic view of the Middle East. From Western news it is easy to assume that the "Arab world" is filled almost exclusively with Muslims who live and die in an Islamic world. Gerard Russell, a former British and UN diplomat, disproves this oversimplification with his detailed travelogue in which he recounts his journeying among "forgotten" religions and civilizations such as the Mandeans and Ezidis (ancient Gnostic communities of Iraq), the Zoroastrians ("fire worshippers" of Iran), and Coptics (a pre-Islamic civilization of Egyptian Christians whose language harkens back to the Pharaohs).
Despite its reputation for religious intolerance, the Middle East has long sheltered many distinctive and strange faiths: one regards the Greek prophets as incarnations of God, another reveres Lucifer in the form of a peacock, and yet another believes that their followers are reincarnated beings who have existed in various forms for thousands of years. These religions represent the last vestiges of the magnificent civilizations in ancient history: Persia, Babylon, Egypt in the time of the Pharaohs. Their followers have learned how to survive foreign attacks and the perils of assimilation. But today, with the Middle East in turmoil, they…
Growing up during the Cold War, I became interested in Communism early. I read about how the Communist International worked to spread the world revolution. Despite its Eurocentrism, Communism appealed to people in Asia, Latin America, and Africa. However, it failed to make meaningful inroads in the Middle East. I wanted to know why. When I trained to become a historian, my curiosity turned towards the Arab world. I decided to combine my two interests and research the history of Arab Communist movements. I discovered a fascinating world of firebrand activists struggling against the tide of nationalism, fascism, and religious bigotry. I hope you find these books as gripping as I did.
This is the go-to book for the early Communist movement in Iran. Unlike the Arab countries of the Middle East, where Communism slowly spread in the early decades of the twentieth century, Iran experienced Communism as Soviet foreign policy in a direct manner. Bordering the Soviet Union, northern Iran was the subject of early attempts to spread the Communist creed in the aftermath of the October Revolution. Zabih’s book tells the story of those early inroads and the Iranian activists supporting the new ideology. The early attempts failed, but by the 1940s, the Communist Tudeh Party had emerged as a popular mass party. Zabih’s narrative is lucid, and his research is based on Soviet and Iranian materials.
Steven A. Cook is the Eni Enrico Mattei senior fellow for the Middle East and Africa studies and director of the International Affairs Fellowship for Tenured International Relations Scholars at the Council on Foreign Relations (CFR). He is a columnist at Foreign Policy magazine and an expert on Arab and Turkish politics as well as U.S. Middle East policy.
Over the years, there has been a lot of mythmaking about the United States and Iran––often influenced more by politics and ideology than an objective reading of history. Ray Takeyh’s beautifully written volume takes on the U.S.-Iran relationship with all of its complexities and offers a cogent corrective to the received wisdom about events that have shaped the Middle East in the last four decades.
The surprising story of Iran's transformation from America's ally in the Middle East into one of its staunchest adversaries
"An original interpretation that puts Iranian actors where they belong: at center stage."-Michael Doran, Wall Street Journal
"An extraordinary account. . . . Deeply nuanced and eloquent."-Benjamin Weinthal, Jerusalem Post
Offering a new view of one of America's most important, infamously strained, and widely misunderstood relationships of the postwar era, this book tells the history of America and Iran from the time the last shah, Mohammad Reza Pahlavi, was placed on the throne in 1941 to the 1979 revolution that brought…
I'm an Iranian-American who left the country with my family after the Islamic Revolution. I'm watching the events unfold in Iran since the murder of Mahsa Amini with equal parts sadness and awe. Sadness for the loss of life and awe for the bravery of the young protestors in the country. My books will always have a nod to my culture of origin—whether about growing up in an immigrant household in my memoir, Americanized, or writing an Iranian-American character like Parisa in I Miss You, I Hate This. It's been fascinating to see people in America pay attention to what's happening in Iran and I wanted to share some books that'll help inform their perspective.
An American Coup and the Roots of Middle East Terror by Stephen Kinzer. Honestly, if I was Ben Affleck I would have made a movie based on this book instead of Argo.Kinzer’s book exposes the United States and the UK’s role in creating the Iran of today by detailing Operation Ajax—or the coup that caused the downfall of elected Prime Minister Mohammad Mosaddegh. Spoiler alert: it had a lot to do with oil. What’s devasting is to picture what Iran would look like today without foreign intervention in the 1950s.
With a thrilling narrative that sheds much light on recent events, this national bestseller brings to life the 1953 CIA coup in Iran that ousted the country’s elected prime minister, ushered in a quarter-century of brutal rule under the Shah, and stimulated the rise of Islamic fundamentalism and anti-Americanism in the Middle East. Selected as one of the best books of the year by the Washington Post and The Economist, it now features a new preface by the author on the folly of attacking Iran.
As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
Sixty years ago when I first started cooking in Sicily, local ingredients were of topnotch quality but very limited variety, so my American cookbooks and food mags were useless. The discovery of Claudia Roden’s book opened up a whole new world: recipe upon recipe with Mediterranean ingredients and delicious results, and fascinating notes on the origin of the dishes, notes that made me want to know more about culinary history.
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON _______
When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.
Containing over 500 modern and accessible recipes that are brought to life with…
