Loading ...Arab Cuisine: 50 Cookbooks to Try
By: Arwa Almasaari / Arab America Contributing Writer
The world of Arab cuisine offers a rich variety of dishes that are as diverse as the region itself. From the aromatic spices of Morocco to the fresh, colorful ingredients of Palestine, Arab food is a celebration of community, tradition, and the simple pleasures of sharing a meal. Whether you’re looking to explore time-honored recipes passed down through generations or discover modern twists on classic dishes, these cookbooks provide an authentic journey into the heart of Arab cooking. With detailed instructions, captivating stories, and stunning photography, each book offers something unique, making them essential guides for anyone eager to explore the flavors of the Arab world, one dish at a time.
A Culinary Legacy: Recipes from a Sephardi Egyptian Kitchen
A Culinary Legacy is a rich collection of 260 recipes reflecting Viviane Bowell’s Sephardi, Judeo-Syrian, and Egyptian heritage. Blending flavors from Cairo, Aleppo, and Spain, this cookbook is a tribute to family, tradition, and the power of food to preserve history.
Arabiyya: Recipes from the Life of an Arab in Diaspora
Arabiyya blends Reem Assil’s Palestinian and Syrian heritage with over 100 recipes, from fresh-baked flatbreads to hearty platters. Through personal stories and stunning photography, she celebrates Arab cuisine, community, and the power of food to bring people together.
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
Aromas of Aleppo preserves the rich culinary heritage of the Aleppian Jewish community with 150 flavorful recipes and stunning photography. Poopa Dweck shares traditional dishes and cultural insights, celebrating a vibrant legacy of Mediterranean and Levantine flavors.
Authentic Egyptian Cooking: From the Table of Abou El Sid
Authentic Egyptian Cooking brings the timeless flavors of Egypt to home kitchens with over 50 classic recipes from Cairo’s renowned Abou El Sid restaurant. Featuring beloved dishes like Fettah, tahina, and lentil specialties, this cookbook offers a taste of Egypt’s rich culinary traditions, perfect for both seasoned cooks and newcomers alike.
Authentic Recipes from Morocco
Authentic Recipes from Morocco features over 60 classic Moroccan dishes, showcasing the rich flavors and cultural influences of the region. From caraway soup and slow-cooked lamb stews to mint tea and desserts, this cookbook offers easy-to-follow recipes with explanations of unique ingredients, bringing the tastes of Morocco into your home.
Bethlehem: A Celebration of Palestinian Food
Bethlehem by Fadi Kattan celebrates Palestinian food and culture through vibrant recipes and stories of local artisans. Featuring dishes like stuffed grape leaves and slow-roasted lamb, the book highlights the enduring spirit and rich culinary traditions of Bethlehem amidst challenges.
Bilhana: Wholefood Recipes from Egypt, Lebanon, and Morocco
Bilhana brings a healthy, contemporary twist to traditional Middle Eastern dishes. Featuring vibrant recipes like Roasted Eggplant with Tahini, Moroccan Lamb Stew, and Vegan Moussaka, this cookbook showcases the diverse flavors and colors of the region, with over 130 beautiful photographs and easy-to-follow instructions.
Casablanca: My Moroccan Food
Casablanca by Nargisse Benkabbou features 100 vibrant Moroccan recipes, from starters to sweets, showcasing the rich flavors of her homeland. With dishes like Mama’s harira, root vegetable tagine, and Ras el Hanout carrot cake, this cookbook introduces essential Moroccan ingredients and cooking methods, including how to use a tagine.
Delights from the Garden of Eden
Delights from the Garden of Eden is a beautifully illustrated cookbook that showcases 300 authentic Iraqi recipes, blending culinary traditions with historical context. Tracing the development of Iraqi cuisine from ancient Mesopotamia to modern times, it offers both vegetarian and meat dishes, along with sweet treats. The book includes folklore, anecdotes, and cultural insights, making it not only a cookbook but a rich exploration of Iraqi food history and traditions.
Dine in Palestine
Dine in Palestine by Heifa Odeh offers a collection of 60 traditional Palestinian recipes, from classic dishes like Shawarma and Baklawa to national favorites like Musakhan. With streamlined techniques, the book makes it easier to recreate bold and flavorful meals at home, including breakfasts, mains, and sweet treats like Knafeh and Fig & Honey Pistachio Cake. Perfect for both seasoned cooks and newcomers to Palestinian cuisine.
Eat, Habibi, Eat!
Eat, Habibi, Eat! by Shahir Massoud offers over 100 recipes for traditional and modern Egyptian dishes, from street foods to family classics. With Shahir’s personal stories and playful voice, the book teaches you how to build an Egyptian pantry and cook dishes like Shakshuka, Shawarma, and Coffee & Coriander Beef Ribs. Blending his Egyptian heritage with French and Italian influences, this cookbook is both a culinary journey and a heartfelt celebration of Egyptian flavors.
Easy Moroccan Cookbook
Easy Moroccan Cookbook by Aneesa Waheed offers simple, beginner-friendly recipes that bring the vibrant flavors of Morocco to your kitchen. With an introduction to Moroccan cuisine and culture, this cookbook features a variety of dishes from across the country, including easy-to-follow recipes labeled by cooking time, ingredients, and dietary preferences. Whether you’re looking for one-pot meals, vegan options, or quick dishes, this cookbook makes Moroccan cooking accessible for all skill levels.
Easy Tagine
Easy Tagine by Ghillie Basan offers a collection of simple, aromatic recipes that capture the essence of Moroccan cuisine. With easy-to-follow instructions and vibrant photography, this book highlights a variety of tagines, salads, side dishes, and desserts. Featuring aromatic spices like cinnamon, ginger, cumin, and coriander, it covers traditional lamb tagines as well as unique variations like Chorizo Tagine with Lentils and Duck Tagine with Pears and Cinnamon. With recipes for beef, seafood, vegetable tagines, couscous, and sweet treats, you’ll be able to recreate the rich flavors of Morocco at home.
Falastin: A Cookbook
Falastin by Sami Tamimi and Tara Wigley offers a deep dive into Palestinian cuisine, shaped by both the authors’ personal stories and the rich history of the region. Through 120 recipes, Tamimi takes readers on a journey through the diverse culinary traditions of Palestine, from its agricultural roots to its vibrant food culture. The book highlights the resilience and creativity of Palestinian cooks, with recipes like Hassan’s Easy Eggs with Za’atar, Fish Kofta with Yogurt, and Pulled-Lamb Schwarma Sandwich. Accompanied by stunning photographs, Falastin is a celebration of Palestinian food, culture, and history.
Flavours of Aleppo: Celebrating Syrian Cuisine
Flavours of Aleppo by Dalal Kade-Badra and Elie Badra celebrates the rich culinary traditions of Aleppo, passed down through generations. The authors share cherished family recipes, inspired by Dalal’s mother and grandmother, capturing the distinctive flavors of this renowned city.
Imad’s Syrian Kitchen: A Love Letter to Damascus
Imad’s Syrian Kitchen by Imad Alarnab is a vibrant collection of 90 recipes celebrating the flavors of Syria. Through traditional and adapted dishes, Imad invites readers into his journey—from his mother’s kitchen in Damascus to his acclaimed restaurant in London. The book is filled with heartwarming stories, stunning photography, and illustrations that showcase the power of food to bring people together.
Julie Taboulie’s Lebanese Kitchen
Julie Taboulie’s Lebanese Kitchen by Julie Ann Sageer offers a contemporary take on Lebanese cuisine, with 125 recipes from the host of PBS’s Cooking with Julie Taboulie. Drawing from her Lebanese heritage, Julie shares dishes made with fresh, seasonal ingredients—from classic falafel and shawarma to stews like Bazilla and honey-rosewater desserts. With easy-to-follow instructions, tips, and tricks, the book features recipes for every dietary preference, including vegetarian, vegan, and gluten-free options, all prepared with traditional spice mixes and techniques.
Keep It Zesty
Keep It Zesty by Edy Massih is a celebration of Lebanese cuisine with over 115 easy-to-follow recipes, blending tradition and modern flair. Edy, inspired by the teachings of his grandmothers, shares his journey from childhood cooking in Lebanon to owning Edy’s Grocer in Brooklyn. The book includes mouthwatering dishes like Za’atar Chicken Thighs, Shawarma Chicken Tacos, and Rosewater Raspberry Dutch Baby, as well as sweet treats like Pistachio Halva Rice Krispies. With helpful tips, customizable recipe charts, and vibrant photos, Keep It Zesty invites home cooks to embrace flavor and joy in the kitchen.
Lebanese Cuisine
Lebanese Cuisine by Leila Habib-Kirske offers over 185 recipes that blend traditional Lebanese dishes with modern twists. Featuring classics like hummus, falafel, kibbi, and baklava, the book also includes a variety of vegetarian and wholesome meals. With a helpful glossary of Arabic terms and curated menus, it’s perfect for cooks of all levels looking to bring the vibrant flavors of Lebanon to their kitchen.
Lebanese Cuisine: The Authentic Cookbook
Lebanese Cuisine by Samira Kazan offers a complete collection of traditional Lebanese recipes, featuring wholesome ingredients like whole grains, chickpeas, olive oil, and fresh seafood. With vegan and vegetarian options, this cookbook covers everything from dips like hummus to more elaborate dishes like stuffed makdous. Step-by-step photography guides you through each recipe, ensuring an authentic and satisfying experience.
My Egypt: Cooking from My Roots
In My Egypt, celebrated chef Michael Mina explores the flavors and culinary traditions of Egypt, blending them with his global experiences. After years of working in top kitchens, Mina reconnects with the dishes that shaped his childhood, like his mother’s ta’ameya (Egyptian falafel) and the vibrant spreads from family gatherings. This collection includes both traditional recipes like ful medames and hawawshi, alongside creative fusion dishes such as Harissa Ratatouille and Labne Frozen Yogurt.
My Egyptian Grandmother’s Kitchen
My Egyptian Grandmother’s Kitchen by Magda Mehdawy is a comprehensive collection of traditional Egyptian recipes, many passed down through generations, starting from the ancient Egyptians to modern culinary practices. Mehdawy shares a wide range of dishes, including seafood specialties from Alexandria, soups, stuffed vegetables, and desserts, while providing historical context and insight into the cultural significance of the ingredients and techniques.
My Lebanese Cookbook
My Lebanese Cookbook by Tarik Fallous offers an introduction to Lebanese cuisine with over 80 traditional recipes. Focusing on fresh produce, whole grains, and aromatic herbs, the book highlights the vibrant flavors and customs that define Lebanese cooking. Alongside classic dishes like Baba Ghanoush, Falafel, and Baklava, readers can explore the essential ingredients of the Lebanese pantry and learn about serving traditions such as mezze. This approachable guide also includes specially tailored menus for holidays and gatherings, making it a perfect resource for family-friendly meals and entertaining.
Moro: The Cookbook
Moro by Samuel and Samantha Clark is a captivating exploration of Spanish and Muslim Mediterranean cuisine, deeply rooted in the 700-year history of the Moors’ occupation of Spain. This cookbook goes beyond just recipes, offering insights into the cultural and culinary traditions behind each dish. With a focus on both history and flavor, the book brings a personal and passionate touch to every page, making it a unique and intimate guide to cooking.
Moroccan Tagine Cookbook for Beginners
The Moroccan Tagine Cookbook for Beginners introduces you to the rich flavors of Morocco with easy-to-follow recipes. Learn how to use a tagine, discover essential Moroccan herbs and spices, and try 75 beginner-friendly dishes like Beef with Herbed Garlic-Stuffed Potatoes and Chicken with Preserved Lemon.
Morocco: A Culinary Journey
Morocco by Jeff Koehler takes you through the vibrant flavors of Morocco with 80 recipes that capture the country’s diverse cooking styles. From cumin-spiced potato fritters and classic tagines to sweet treats like Honeyed Phyllo Triangles, the book offers a mix of street food, rustic Berber dishes, and complex palace recipes. Stunning photography accompanies the recipes, offering a visual journey through Morocco’s markets and oases.
Orange Blossom & Honey
Orange Blossom & Honey by John Gregory-Smith is a culinary adventure through Morocco, from the souks of Marrakesh to the Sahara’s vast deserts. Through travel and learning from locals, John brings traditional dishes to life with a modern twist. The book covers everything from street food and tagines to meat, seafood, and desserts, with chapters on spice mixes and marinades like chermoula and harissa.
Our Syria: Recipes from Home
Our Syria by Itab and Dina celebrates the rich and diverse flavors of Syria, capturing the heart and resilience of its food culture. The book offers a collection of cherished recipes passed down through generations, learned from Syrian women in the Middle East and Europe. With dishes like Hot Yogurt Soup, Lamb and Okra Stew, and Chicken Shawarma Wraps, it preserves the memory of Syria’s culinary heritage, even in times of hardship.
Palestine on a Plate
Palestine on a Plate by Joudie Kalla celebrates the flavorful dishes of Palestinian cuisine. This cookbook takes you through recipes like tangy fattet hummus, spiced makloubeh, and stuffed eggplant and zucchini with lamb, offering a deep connection to the land and its people. The book brings the vibrant culture and rich history of Palestine to life, showcasing a culinary journey that honors the stories passed down through generations.
Rose Water and Orange Blossoms
Rose Water and Orange Blossoms by Maureen Abood brings the vibrant flavors of Lebanese cuisine to life through more than 100 recipes. Drawing inspiration from her childhood as a Lebanese American in Michigan, Maureen blends tradition with fresh takes on classic dishes, like Spiced Lamb Kofta Burgers and Pomegranate Rose Sorbet. The book also weaves in personal stories of family, heritage, and the journey that led her to culinary school and blogging, creating a heartfelt exploration of food, culture, and memory.
Sitto’s Kitchen
Sitto’s Kitchen by Janice Jweid Reed is a heartfelt collection of over 165 Syrian family recipes passed down through generations. Originating from the author’s grandmother, who brought the traditions to Ellis Island in 1912, the book celebrates the rich flavors of Syria with dishes like Tamarind Meatballs, Phyllo-encrusted Spinach Rolls, and aromatic Rice and Lentil Pilaf. Accompanied by more than 100 photos, this cookbook is a blend of personal stories, essential cooking tips, and authentic Syrian flavors, perfect for both novices and seasoned cooks.
Sumac: Recipes and Stories from Syria
Sumac by Anas Atassi combines traditional and contemporary Syrian recipes with personal stories that evoke the warmth and memories of home. Through over 80 recipes, Atassi shares flavors from his homeland, inspired by his family’s cooking and the rich cultural history of Syria. The book includes stunning photography and family snapshots that illustrate the beauty of Syria, offering a glimpse into the author’s life and the food that shaped his memories.
TABKHA – Recipes from under the rubble
Tabkha by Mona Zahed is a heartfelt collection of twenty ancestral Palestinian recipes, each accompanied by stunning illustrations from different artists. Written from her tent in Gaza after being displaced in October 2023, Mona shares the flavors of her heritage with love and resilience. More than just a cookbook, Tabkha is a tribute to Palestinian cuisine, culture, and perseverance. All proceeds go directly to the author and her community, making this a book of both nourishment and solidarity.
Tagines and Couscous
Tagines and Couscous by Ghillie Basan features a collection of flavorful, authentic Moroccan recipes made in the iconic tagine pot. With dishes like Lamb Tagine with Dates, Chicken Tagine with Preserved Lemon, and less traditional options like Beef Tagine with Sweet Potatoes, the book offers a range of hearty, aromatic one-pot meals. It also includes variations on couscous, alongside fresh salads and vegetable sides to complement your Moroccan feast.
The Aleppo Cookbook
The Aleppo Cookbook by Marlene Matar delves into the rich culinary traditions of Aleppo, one of the world’s oldest food capitals. With over 200 recipes, it showcases a blend of Arab, Kurdish, Armenian, and Circassian influences, featuring dishes like Chili and Garlic Kebab, Syrian Fishcakes, and Lamb Stuffed Eggplants. Divided into 15 chapters covering everything from appetizers and stews to desserts and beverages, this cookbook offers both traditional and modern takes on Syrian cooking.
The Arabesque Table
The Arabesque Table by Reem Kassis explores the rich and diverse culinary heritage of the Arab world, blending history with contemporary interpretations of traditional dishes. With 130 accessible recipes organized by primary ingredient, Kassis takes readers on a flavorful journey through the evolution of Arab cuisine. From ancient dishes like Narjissiya (fava bean and egg hash) to modern twists like Tahini Cheesecake, the book highlights both the history and cultural connections embedded in the food.
The Arabian Cookbook
The Arabian Cookbook by Ramzi Choueiry brings traditional Arab cuisine into the modern era with a personal touch from the celebrated chef. Known for his vibrant personality and as Lebanon’s first television chef, Ramzi combines classic dishes with his own creative twists. Featuring a wide range of recipes from beloved classics like baba ghanoush and hummus to more exotic fare such as squid in ink and sour chicken with sumac, this cookbook showcases the diverse flavors of Lebanon, Morocco, Iraq, and Egypt. With easy-to-follow instructions and stunning photographs, it’s a must-have for anyone wanting to explore the rich and aromatic world of Arab cooking.
The Food of Morocco
The Food of Morocco by Paula Wolfert is the ultimate guide to Moroccan cuisine, written by one of the most respected voices in Mediterranean cooking. This beautifully photographed book delves deep into Morocco’s rich culinary traditions, offering a comprehensive collection of authentic recipes alongside expert preparation techniques. From fragrant tagines to vibrant street foods and delicate pastries, Wolfert’s meticulous research and passion bring the flavors of Morocco to life. A perfect companion to her classic Couscous and Other Good Food from Morocco, this cookbook is essential for anyone looking to master the art of Moroccan cooking.
The Gaza Kitchen
The Gaza Kitchen is a celebrated cookbook that brings the rich, yet often overlooked, cuisine of Gaza to the world. With 130 carefully collected and tested recipes, this book showcases the region’s distinctive flavors, from spicy stews and piquant dips to honey-soaked desserts. Beyond just recipes, the book offers an intimate look at the lives of Gazan cooks, farmers, and market vendors through stunning photographs and in-depth interviews. The book is praised by culinary icons like Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi.
The Iraqi Cookbook
The Iraqi Cookbook by Lamees Ibrahim is a deep dive into the rich culinary heritage of Mesopotamia, bringing to light the diverse and historic flavors of Iraq. More than just a collection of recipes, this book is a celebration of Iraqi culture. Ibrahim presents authentic, generational recipes adapted for a Western audience, ensuring accessibility while maintaining the integrity of traditional flavors.
The Lebanese Cookbook
The Lebanese Cookbook by Salma Hage is a guide to Lebanon’s rich culinary traditions, featuring 500 authentic and easy-to-make recipes. From classic mezze and fresh salads to hearty mains, grilled meats, and decadent sweets, Hage captures the essence of Lebanese home cooking. With a variety of meat, seafood, and vegetarian dishes—including dairy-free and gluten-free options—this cookbook celebrates the diverse flavors and wholesome ingredients of Lebanese cuisine.
The Middle Eastern Kitchen Cookbook
The Middle Eastern Kitchen is a vibrant collection of 100 recipes showcasing the rich culinary diversity of the region, from Iraq and Syria to Turkey and North Africa. With easy-to-follow instructions and stunning photography, this cookbook offers everything from quick, flavorful weeknight meals to slow-cooked stews and intricate dishes like kibbeh. Featuring meze, tagines, rice dishes, breads, and desserts, it provides a delicious introduction to Middle Eastern flavors.
The Modern Tagine Cookbook
The Modern Tagine Cookbook by Ghillie Basan is a flavorful journey into Moroccan one-pot cooking, featuring a rich collection of traditional and contemporary tagine recipes. From classic Lamb Tagine with Dates, Almonds, and Pistachios to inventive takes like Beef Tagine with Sweet Potatoes and Ginger, this cookbook celebrates the depth of Moroccan flavors. Alongside hearty meat and seafood dishes, it includes vibrant vegetable tagines, couscous variations, and fresh salads to complete your feast.
The North African Cookbook
The North African Cookbook by Jeff Koehler is a comprehensive exploration of the diverse and vibrant cuisine of the Maghreb—Morocco, Algeria, Tunisia, and Libya. With 445 meticulously researched recipes, this book delves beyond couscous and tagines, showcasing the rich culinary influences of Berber, Arabic, Ottoman, and European traditions. Based on two decades of travel and research, Koehler presents an authentic collection of North African dishes.
The Palestinian Table
The Palestinian Table by Reem Kassis is a captivating cookbook that brings the vibrant flavors and traditions of Palestinian cuisine to life. With a mix of authentic recipes, personal stories, and cultural insights, Kassis offers a rich, inviting look into Palestinian food and community. From simple daily meals to celebratory dishes, the book beautifully showcases the depth of the cuisine.
Vegetarian Arab Cuisine
Vegetarian Arab Cuisine by Ruth Salem Sader brings the rich flavors of Middle Eastern cooking to vegetarian diets. Drawing from her Syrian and Lebanese heritage, Sader adapts traditional dishes into plant-based versions, offering recipes for a wide range of dishes, from pastes and stews to desserts and drinks. Highlighted recipes include Lebanese Tabbouleh, Escarole in olive oil, Okra Stew, Rice with Lentils, Fried Falafel Balls, and Turkish Coffee with Cardamom. This cookbook is a vibrant celebration of the flavors of Arab cuisine with a vegetarian twist.
Vegetarian Tagines & Couscous
Vegetarian Tagines & Couscous by Ghillie Basan offers a collection of 65 mouthwatering recipes that celebrate the flavors of Morocco through aromatic, plant-based dishes. Featuring hearty vegetarian and vegan tagines made with seasonal produce, the book showcases a variety of tagines like Roasted Sweet Potato with Ginger, Cinnamon, and Honey, alongside lighter options like Roasted Cherry Tomato Tagine with Feta and Preserved Lemon. The book also includes recipes for couscous and accompaniments, allowing readers to create an authentic Moroccan feast filled with comforting and fragrant dishes.
Yalla, Let’s Eat!
Yalla, Let’s Eat! by Maha Kailani brings the vibrant flavors of Arab cuisine into the modern kitchen with simplified recipes that use handy tools like the Instant Pot® and Air Fryer. This cookbook offers delicious, easy-to-make dishes like Flavor Bomb One-Pot Chicken Kabseh, Skillet Beef Shawarma, and Quick Palestinian Msakhan Rolls, along with classic salads and desserts like Tangy Tabbouleh and 30-Minute Knafeh Skillet.
Zaitoun
Zaitoun by Yasmin Khan offers a vibrant exploration of Palestinian food, blending over 80 modern recipes with captivating stories and stunning photography. From the coastal markets of Akka to the lush date plantations of the Jordan Valley, Khan delves into the rich flavors of Palestinian cuisine, including fresh mezze, slow-cooked stews, and the deep flavors of olive oil and za’atar. Through her travels, she uncovers the cultural influences that have shaped Palestinian cooking, sharing heartfelt stories from local kitchens along the way.
Arwa Almasaari is a scholar, writer, and editor with a Ph.D. in English, specializing in Arab American studies. She often writes about inspirational figures, children’s literature, and celebrating diversity. You can contact her at arwa_phd@outlook.com
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