It’s been a while since I shared a cookbook review, but this week I have another wonderful cookbook review to share with you – [amazon_link id=”1742702899″ target=”_blank” ]Modern Flavours of Arabia[/amazon_link] by Suzanne Husseini.
In M[amazon_link id=”1742702899″ target=”_blank” ]Modern Flavours of Arabia[/amazon_link] Suzanne shares her story of her family moving to Canada when she was young and adapting to a new culture while keeping the beautifully flavoured and spiced food of their heritage and sharing it with their new friends. “I learned at age seven that we all share one thing and that is a love of food” says Suzanne, as she recounts the initial schoolyard teasing she received over her “exotic lunches” which were soon followed by requests for her to bring felafel from home to share.
This beautiful book is broken down into chapters, starting with Breakfast, followed by Mezze, Lunch, Dinner and Dessert. Each chapter includes lovable favourites that most people will be familiar with, such as as Baba Ghanouj, Kofta, Felefel, Tabbouleh, and Sambousek, but this book introduces a beautiful array of new dishes that you will be just dying to try, as I was.
I should point out that not all recipes in this book are vegetarian, there are quite a number of meat centric dishes, however most of them could be adapted to be made vegetarian. Having said that, there are quite a number of vegetarian dishes, with some vegan recipes too.
We all know we eat with our eyes first, and the beautiful photography in Modern Flavours of Arabia certainly ensures that is the case as it captures the beautiful richness and exotic nature of the food, with all of the photographs in this book taken by talented Sydney photographer Petrina Tinsley.
For todays recipe I’ve chosen to share the Spinach Filled Filo Triangles from the Mezze chapter. I’m a sucker for a good pastry dish, and the mere mention of spinach, lemon and pine nuts was enough for me to be immediately attracted to this dish. This dish is also beautifully simple too, with the only fiddly work being folding the triangles. The triangles are delicious, and perfectly flaky and crumbly. They can be served as part of a mezze, a light lunch with a side salad, or for dinner, with a couple of salads on the side, as we did.
I will be sharing a couple of other recipes from [amazon_link id=”1742702899″ target=”_blank” ]Modern Flavours of Arabia[/amazon_link], which I hope you will join me for over the next few days.
Now, thanks to the lovely team at Hardie Grant, I have a copy of Modern Flavours of Arabia to give away to one lucky reader. To enter simply follow the instructions below.
- Competition is only open to Australian residents only.
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- You will receive ONE (1) entry for each task you complete below. For example if you leave a comment using the comment form below you receive 1 entry. If you leave a comment and Follow Hardi Grant on Twitter you will receive 2 entries. If you leave a comment, Follow Hardie Grant on Twitter and Like Delicious Everyday on Facebook you will receive 3 entries.
- Additionally, if you Tweet about this giveaway on Twitter every day or share this post on Facebook every day you will receive 1 EXTRA entry for EVERY day you do this.
- To enter select the entry option and click on the +1 Do It button to follow the entry instructions and record your entry. This step is important otherwise your entry won’t count!!!! And don’t forget to do this for EACH task you complete!
Good luck!!!
PS. Don’t forget to enter my KitchenAid Artisan Hand Mixer and Bakers Secret Giveaway too!
Spinach Filled Filo Triangles
Ingredients
- 5 cups of spinach leaves washed and drained, stalks removed & cut into thin slices
- 4 tbs of olive oil
- 1 medium red onion chopped
- 2 spring onions finely chopped, whites only
- juice of 1 lemon
- 1 tbs of sumac
- 1 tsp of ground nutmeg
- 1/2 cup of toasted pine nuts
- salt and pepper to taste
- 12 sheets of filo pastry
- 1/2 cup of melted butter and 1/4 cup of olive oil extra mixed for brushing the pastry
Instructions
- Place a large frying pan over a medium heat and add the olive oil. Saute the onions until soft before removing from the heat and adding the spinach, spring onions, lemon juice, sumac, nutmeg, and salt and pepper. Once the spinach has wilted place into a colander to drain and cool slightly. Once cooled remove from the colander and add the pine nuts and toss to combine. Taste and adjust seasonings as needed.
- Preheat the oven to 190 degrees celsius (375 Fahrenheit) and cut the 12 filo sheets in half. Take one sheet from the stack and cover the remaining sheets with a clean tea towel to prevent them from drying out.
- Brush the filo sheet with the butter and oil mixture and fold in half lengthways. Brush again and place a heaped spoonful of the mixture close to the corner of one of the short sides of the pastry. Fold the corner over to encase the filling, alternating left or right. Follow with a final brush of the butter and oil mixture and place on a baking tray lined with baking paper while you continue with the remaining pastry and mixture.
- Bake the triangles for 15 to 20 minutes, or until crispy and golden.
Nutrition
Delicious Everyday received a copy of Modern Flavours of Arabia to review courtesy of Hardie Grant. Please note that this has in no way affected my opinions and all opinions are my own.
JJ @ 84thand3rd says
I am a dip girl all the way – Baba Ghanouj, Hummous, Tabouli – anything thing you can dip veggies in or spread on bread really! Looks like a lovely book and your spinach triangles look lovely as usual!
Amy Motherwell says
Sounds like a must have book… I have been looking for a good recipe book with vegetarian dishes.
wilma says
i love pilafs especially with okra in it
Barb says
I came here via your freekeh pilaf – yum!! Freekeh is my favourite grain at the moment, tasty, satisfying and healthy. I have been making freekeh salads with lots of nuts and herbs every week over summer, and the recipe for the pilaf sounds a delicious new variation.
I like near Brunswick, surrounded by Middle Eastern restaurants and groceries full of intriguing ingredients to explore. That cookbook would certainly help me experiment and create exotic dishes like those in the recipes you extracted for your blog.
Sian says
Favourite food would definitely be any type of Biryani. Not the simplest of dishes to perfect but well worth the effort!
lauren says
My best friends mum used to make the best stuffed vegetables.. omg yum
Linda C says
It looks absolutely delicious! 🙂
Tess Thomson says
I’ve had a love for middle eastern food since I became vegetarian in my teens and I love this filo parcel recipe you’ve shared, it’s exciting to make a truly authentic Arabic dish! My favourite Arabic food has always been the humble, yet golden felafel – delish with freshly made hommus!
Madame Thermomix says
Great minds think alike! I posted a similar recipe on my own blog in late March, based on one that I devised for my restaurant in America, Le Bistro du Lac – in another life; I live in England now. It’s Spinach and Feta Filo Triangles, and it was a big hit at Le Bistro du Lac in the 1990’s. I thank you for another one of your lovely posts and I invite your readers to taste a bit of my own style of cooking! http://www.whyisthereair.com/2012/03/24/saucy-and-delicious/
Dianne Childs says
I haven’t tried much Arabic food, but it does fascinate me and I’d love to have a go making it! My favourite would be the filo triangles, I have tried those and they are crunchy and delicious!
Tina says
gosh these photos look really delish! 🙂
Amanda says
Oh, Middle Eastern and Moroccan cuisine is my absolute, all-time favourite. We often make spinach triangles but I’ve not thought to add sumac before – great tip!
Meg says
Yum this looks delicious! What a great book!
Priscilla @ShesCookin says
Gorgeous filo triangles and I want those colorful glasses! Sounds like a great cookbook, especially since I’ve been on a Moroccan/Middle Eastern kick for the past two years or so!
Michelle says
This book sounds so intriguing. I love mezze type food so think this book would be great.
Jen Laceda @ Tartine and Apron Strings says
Dang! Wish I lived in Australia!! The book looks amazing; I’m sure the recipes are just as! I love the foods of Arabia / Middle East! Syria and Israel really inspires me! By the way, those are some pretty Moroccan glasses!
[email protected] says
What a great recipe!! I adore middle eastern food. Sumac is one of my favourite spices 🙂
Patty says
Sounds like a wonderful cookbook, love the spinach triangles!
Kaitlin says
I’m not in Australia so I can’t enter the contest. But I just wanted to let you know that this cookbook sounds fantastic. Your Spinach Filled Filo Triangles turned out great!
Michelle says
Wow! These look awesome! I love how much veg you packed into these!
K-bobo @ Gormandize with A-dizzle & K-bobo says
I couldn’t possibly pick a favourite Arabic food! I love pomegranate, rose water, orange blossom water, pistachios and all things almond meal – all of which appear a lot in Arabic sweets!
kankana says
I can eat these non stop!! how crispy it is and the filling sounds delcious. These days I am hooked on middle eastern cuisine … both cooking and reading. This books sounds nice.. hope I find it in the library!
[email protected] says
I saw the cookbook recently in a bookstore and loved the sound of the recipes!
The triangles look perfect. One of my very favourite Arabic dishes.
Asmita says
These spinach filled triangles look mouth watering. Beautifully done!
Aunt Clara says
Goodness precious, that looks absolutely scrumptious. I love the props you used, they fit the recipe so perfectly. The glasses are perfect.
Baker Street says
Can’t wait to see the other recipes you share from the book. I love arabic food! These filo triangles look phenomenal. 🙂
Katie @Epicurean Mom says
Phyllo is one of my favorite pastries to work with! Especially when it’s a savory dish. These look incredible!! Cannot wait to give this recipe a try!! 🙂
Jacqui says
I love the look of this book, it looks fabulous! Im really loving middle eastern food atm so would love to get into it more with this book! Your photos of the triangles are gorgeous, Im hungry!!
thelittleloaf says
When I was vegetarian my Mum used to make me the most incredible filo pastries very similar to this. Now that I eat meat I probably eat them less often, but still find them every bit as delicious. Your version looks beautiful – so light and flaky and full of flavour.
Dawn Taylor says
I really don’t know very much about Arabic food at all, but if baklava or Turkish delight are Arabic foods they unfortunately for me, are a definite favourite.
[email protected] says
What a gorgeous cookbook and a wonderful story. Love your pics too x
delicieux says
Thanks Erin 😀
muppy says
what a great recipe, love the variation, will have to try it.
Jen @ giftboxology says
I forgot to say that I tried Govinda’s Kofta balls on Friday, first time ever, they were amazing. I noticed this book has them in it, would love to try
Rosa says
Those triangles look amazing! The filling is so mouthwatering. My kind of cuisine.
Cheers,
Rosa
Sara (Belly Rumbles) says
Spinach filo triangles always go down well in my house. Is a lovely recipe, thanks or sharing.
Jen @ giftboxology says
These look delicious am going to cook for dinner later in the week. I love spinach…still haven’t made the rhubarb & apple things yet! So slack I am
[email protected] at Marina says
What a lovely meal! I am from outside, so I am not commenting to win anything. 🙂
[email protected] says
My family is going to love these! Anything with pastry goes down well in my household too!
Amanda newell says
I love stuffed zucchini as part of the arab cuisine – so delicious!! Makes my mouth water.
Linda says
My favourite arabic food is a simple felafal. I like mine in homemade pita bread with grated cheese, lettuce and bbq sauce!
Laura (Tutti Dolci) says
I absolutely love spinach-filo triangles; yours are beautifully golden!