There's something special about books that both critics and crowds love, especially when it comes to Middle Eastern cooking. This region's rich culinary traditions blend centuries of history, culture, and bold flavors, making these cookbooks a gateway to mastering vibrant, authentic dishes. Middle Eastern cuisine is surging in popularity worldwide, and these ten best-selling books have earned their place by delivering recipes that home cooks and professionals alike have embraced.
Among the experts championing these works, Michael Solomonov, a James Beard Award-winning chef known for Zahav, shares his passion for Israeli flavors. Yotam Ottolenghi, whose cross-cultural approach has redefined modern Middle Eastern cuisine, brings a fresh perspective through his acclaimed Jerusalem. And celebrated TV personality Nigella Lawson has praised books like Falastin and Zaitoun for their storytelling depth and authentic taste. Their endorsements highlight the powerful blend of tradition and innovation these books offer.
While these popular books provide proven frameworks for cooking Middle Eastern dishes, readers seeking content tailored to their specific culinary goals might consider creating a personalized Middle Eastern Cooking book that combines these validated approaches with your unique tastes and kitchen style.
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes regularly to the New York Times Food section and The Guardian. Living in London, he co-owns notable restaurants like Nopi and Rovi, bringing refined Middle Eastern flavors to a global audience. Sami Tamimi, partner and head chef at Ottolenghi, shares his deep roots in Jerusalem’s culinary scene. Together, their backgrounds fuel this personal collection of recipes that capture the city’s unique and vibrant food culture, making it a meaningful guide for anyone interested in authentic Middle Eastern cuisine.
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Ottolenghi: The Cookbook.
What if everything you knew about Middle Eastern flavors was reimagined through the lens of two chefs from Jerusalem’s divided yet intertwined communities? Yotam Ottolenghi and Sami Tamimi bring you 120 recipes that reveal the rich culinary tapestry of their hometown, blending Muslim, Jewish, and Christian influences with bold vegetables and decadent desserts. You'll explore dishes like roasted eggplant with tahini and inventive salads that showcase their cross-cultural heritage. This book best suits cooks eager to deepen their grasp of authentic yet innovative Middle Eastern cooking, offering new techniques and fresh perspectives without overwhelming complexity.
Michael Solomonov is a multiple James Beard Foundation Award–winning chef known for Zahav, which won the 2019 James Beard Outstanding Restaurant award and was named an “essential” restaurant by Eater. Co-owner of Philadelphia's renowned CookNSolo group, Solomonov brings his expertise and passion for Israeli cuisine to this book, offering you a chance to experience the vibrant flavors and techniques that have earned his restaurants national acclaim.
Michael Solomonov is the multiple James Beard Foundation Award–winning chef behind Zahav, which won the 2019 James Beard Outstanding Restaurant award and was named an “essential” restaurant by Eater. He is the coauthor of four cookbooks: the James Beard Award–winning Zahav, Federal Donuts, Israeli Soul, and the forthcoming Zahav Home. He and business partner Steven Cook are the co-owners of the nationally beloved, trailblazing Philadelphia hospitality group, CookNSolo, responsible for hit restaurants celebrating the vibrant cuisine of Israeli: Dizengoff, Federal Donuts, Goldie, K’Far Café, Laser Wolf, Lilah, and Zahav.
Michael Solomonov, a multiple James Beard Award-winning chef, channels his deep connection to Israeli cuisine into this book, capturing the vibrant culinary traditions of Israel with a modern American twist. You learn authentic techniques to prepare mezze, from the famed fried cauliflower to an ethereal hummus and the iconic pink lentil soup with lamb meatballs, each recipe reflecting Israel's diverse cultural influences. The book suits home cooks eager to explore Middle Eastern flavors through accessible yet refined dishes, offering insights into ingredient substitutions and seasonal adaptations. Chapters like the one on Persian wedding rice reveal how Solomonov melds tradition with innovation, making this a practical guide for anyone wanting to bring the spirit of Israeli cooking into their kitchen.
This AI-created book on Middle Eastern cooking is tailored to your flavor preferences and culinary experience. You share which spices and techniques fascinate you the most, along with your goals, and the book focuses on guiding you through those authentic tastes. Unlike one-size-fits-all cookbooks, this custom book helps you explore Middle Eastern flavors in a way that fits your kitchen style and interests perfectly.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
This tailored book explores the vibrant world of Middle Eastern spices and culinary techniques, focusing on your unique interests and culinary background. It reveals how to combine aromatic spices like sumac, za'atar, and baharat with authentic cooking methods to unlock deeply satisfying flavors. By weaving together popular knowledge with your personal goals, the book offers a tailored journey through regional dishes, seasoning balances, and preparation secrets that bring Middle Eastern cuisine to life in your kitchen. This personalized approach ensures you engage deeply with each flavor profile and technique, making complex tastes accessible and exciting.
George Lang, a respected food writer and culinary expert, highlights how this book bridges traditional Turkish dishes and contemporary palates. He recommends recipes like Roasted Eggplant and Chili Salad and Lamb Chops with Molasses-Glazed Chestnuts, noting they feel more accessible than many modern experimental dishes. His endorsement reflects the book's ability to connect readers with authentic flavors that resonate today. Alongside him, Nancy Harmon Jenkins, known for her expertise in olive oil, simply acknowledges the book's significance, while Booklist calls it an important gastronomic contribution, reinforcing why this volume remains a favorite for those seeking genuine Middle Eastern cooking experiences.
“The foods of the classical Turkish kitchen seem closer to us than many of the experimental dishes of our time, and if you cook Roasted Eggplant and Chili Salad or the delicious Lamb Chops with Molasses-Glazed Chestnuts, I think you'll agree with me.” (from Amazon)
Ayla Algar, the Mellon Lecturer in Turkish at the University of California, Berkeley, was born and raised in Turkey and visits there often. She has written for the San Francisco Chronicle and is the author of The Complete Book of Turkish Cooking, published in England. Her academic background and her lively and articulate interest in the culinary arts of her native land make her extraordinarily well qualified to write on this venerable and delicious cuisine.
Ayla E Algar, a Mellon Lecturer in Turkish at UC Berkeley with deep roots in Turkey, offers you a journey through the rich flavors and history of Turkish cuisine. This book goes beyond mere recipes, presenting 175 dishes alongside cultural insights that reveal how humble peasant traditions and Ottoman palace cuisine intertwine. You learn to prepare everything from kebabs to baklava, with clear guidance on combining Mediterranean ingredients in authentic ways. If you’re drawn to exploring Middle Eastern food with both historical context and practical cooking know-how, this book will expand your culinary repertoire and deepen your appreciation for Turkish flavors.
The Jupiter Girl, a molecular biologist and science communicator with a passion for cultural culinary traditions, shares her affection for this book by Claudia Roden. She appreciates how Roden’s work intertwines recipes with rich historical and cultural stories, which aligns with the widespread popularity this book has earned. As she notes, the reading experience extends beyond cooking to exploring heritage, a perspective that can transform how you approach Middle Eastern food. This book guided her to a deeper connection with the cuisine, a journey you might find equally rewarding.
“@trib I do have it already! I love reading it. And her book of Jewish cooking with its satisfying Ashkenazi recipes. Sadly they’re in Australia” (from X)
After her extensive research into Middle Eastern culinary traditions, Claudia Roden developed a rich collection that goes beyond recipes to include the history and cultural context of the dishes. You’ll find detailed guidance on preparing both classic and modern Middle Eastern fare, with chapters exploring ingredients and cooking techniques unique to the region. Roden’s deep dive into the origins of foods like hummus and tabbouleh offers insights that deepen your appreciation and skill in the kitchen. This book suits anyone eager to understand not just how to cook these dishes, but why they matter, making it ideal for passionate home cooks and culinary historians alike.
Michael Solomonov, chef and co-owner of Zahav, is a respected voice in Israeli cuisine, and his praise for this book carries weight. He highlights how the pages "ooze with Adeena's passion for the romance and beauty of Israeli cuisine," reflecting the soulful and elemental nature of her recipes. His endorsement underscores why so many home cooks have embraced this cookbook: it offers a genuine taste of Israel that is both stunningly delicious and approachable. Alongside him, Dorie Greenspan, a New York Times bestselling cookbook author, celebrates the book’s joyful storytelling and vibrant portrayal of Israeli markets and traditions, reinforcing its appeal to anyone eager to explore the region’s culinary landscape.
“The pages of this book ooze with Adeena's passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious.” (from Amazon)
Adeena Sussman has co-authored eleven cookbooks, including the New York Times #1 bestseller Cravings--and its New York Times bestselling follow-up, Hungry for More--with Chrissy Teigen. She is also the author of Short Stack Editions' Tahini. A lifelong visitor to Israel, she moved there in 2015 after meeting an expat American who has since become her husband. She lives footsteps from Tel Aviv's Carmel Market, where she shops and explores daily, taking inspiration from her adopted country's seasonal and cultural culinary rhythms. She has written about Israeli food for Food & Wine, The Wall Street Journal, Epicurious, Gourmet, and many others.
Drawing from her deep connection to Israel's vibrant food culture, Adeena Sussman invites you into the heart of Tel Aviv’s bustling Carmel Market with "Sababa." This cookbook explores 125 recipes that showcase the fresh, bright flavors of Israeli cuisine, from Freekeh and Roasted Grape Salad to the indulgent Tahini Caramel Tart. You learn how to wield ingredients like tahini, sumac, and za'atar to create dishes that feel both accessible and authentically rooted in the region's diverse influences. If you want to bring the sunny spirit and culinary variety of Israel into your kitchen, this book offers an approachable yet flavorful guide.
This AI-created book on Middle Eastern cooking is crafted specifically for your cooking background and desired focus on quick, flavorful meals. By sharing your current skill level and which dishes or ingredients excite you most, you receive a customized guide that covers exactly the recipes and techniques you want to learn. This approach takes the guesswork out of exploring a rich cuisine, offering a tailored path that fits your pace and palate.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
This tailored book explores the vibrant flavors and techniques of Middle Eastern cooking through step-by-step meal plans designed to fit your unique taste and experience. It covers a thoughtfully personalized selection of fast, delicious dishes that reveal how to bring authentic regional ingredients and bold spices into your kitchen with ease. The book matches your background and culinary goals, providing a focused learning journey that captures the essence of the region’s diverse cuisine. Each meal plan balances tradition and practicality, encouraging you to experiment confidently with fresh flavors and textures. This personalized guide transforms how you approach Middle Eastern cooking, making it accessible and deeply satisfying.
Sherry Ansky is one of the foremost authorities on ethnic foods in Israel, writing a regular food column for the daily newspaper Maariv. Her deep expertise and passion for Israeli culinary traditions come through in this book, inviting you to experience the rich diversity of flavors and cooking methods found in the land known as the cradle of three great religions.
Sherry Ansky is the author of several cookbooks and is one of the foremost authorities on ethnic foods in Israel, where she writes a regular food column for the daily newspaper Maariv.
Sherry Ansky, a respected authority on Israeli ethnic foods and a regular food columnist for Maariv, brings a rich cultural tapestry to this collection that goes beyond recipes. You learn not just to cook but to understand the diverse culinary heritage of Israel, from Yemenite breads to Sephardic fish dishes, blending Middle Eastern flavors with kosher traditions. The book offers detailed cooking techniques and vivid color photography, making it accessible whether you're exploring Israeli cuisine for the first time or deepening your expertise. If you appreciate food as a cultural story and enjoy hands-on cooking, this book fits neatly into your kitchen library.
Rose Dosti has authored the Middle Eastern Cooking book, a favorite among readers for its authentic recipes and clear instructions. Her deep appreciation for the varied cuisines of the Middle East shines through, offering you a chance to explore Iranian, Arabic, Greek, North African, and Israeli dishes with confidence. This book stands as a reliable guide for anyone wanting to bring genuine Middle Eastern flavors into their kitchen, supported by Dosti’s dedication to preserving culinary authenticity.
When Rose Dosti first discovered the rich culinary traditions of the Middle East, she set out to share authentic flavors from Iranian, Arabic, Greek, North African, and Israeli kitchens in one accessible volume. You’ll learn how to prepare a wide range of dishes, from appetizers and breads to meats and desserts, each offering a glimpse into diverse cultural palates. The book balances clarity with tradition, making it suitable if you want to expand your cooking repertoire with genuine recipes rather than simplified versions. This is ideal for home cooks eager to explore Middle Eastern cuisine beyond the usual staples and experience the region’s culinary depth.
Nigella Lawson, a celebrated chef and TV personality, praises this book as "a wonderful book" and expresses her love for all of Yasmin Khan’s works, highlighting the authentic connection it creates to Palestinian cuisine. Her endorsement, alongside the acclaim from Anthony Bourdain, who admires Khan's blend of storytelling and culinary knowledge, underscores why this cookbook resonates widely with those passionate about Middle Eastern cooking. Their shared appreciation reflects the book’s ability to enrich your kitchen with both flavor and history, encouraging you to explore Palestinian food’s vibrant narratives.
Yasmin Khan is a food and travel writer, broadcaster, and human rights campaigner. She is the author of four cookbooks: Sabzi, Ripe Figs, Zaitoun, and The Saffron Tales. She lives in London.
What started as a deep curiosity about the rich culinary heritage of Palestine became an immersive journey for Yasmin Khan, a food writer and human rights campaigner who brings both passion and empathy to this collection. You’ll explore over 80 recipes that reveal not just flavors but stories—from the fragrant barahat spice blends in slow-cooked lamb to the bright mezze centered on fresh vegetables and olive oil. This book suits anyone eager to deepen their understanding of Middle Eastern ingredients and cooking traditions, with chapters that blend travel narrative and practical recipes. If you want more than just dishes—if you want context, culture, and connection—this book delivers.
Nigella Lawson, a celebrated chef and television personality known for her deep appreciation of global cuisines, discovered this book during her exploration of authentic Middle Eastern flavors. She praises it by saying, "This is a beautiful book and I want to cook every single recipe in it." Her endorsement reflects how the book’s rich storytelling and recipe selection resonated with her culinary values, encouraging you to delve into the vibrant food culture of Palestine with confidence and curiosity.
Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
Unlike most Middle Eastern cookbooks that focus on broad regional dishes, Sami Tamimi offers an intimate journey through Palestinian cuisine shaped by personal history and cultural upheaval. You learn not just recipes but the stories behind them, such as how displaced communities shared family secrets to preserve their culinary heritage, with chapters highlighting dishes from Gaza to Galilee. This book suits anyone eager to deepen their understanding of Palestine’s food culture through detailed recipes like Fish Kofta and Pulled-Lamb Schwarma Sandwich, combining rich tradition with accessible cooking techniques. It’s a culinary narrative that invites you to experience the land’s flavors as part of a living history, rather than a mere collection of dishes.
Paula Wolfert is an acclaimed Mediterranean food expert and the author of nine cookbooks, including acclaimed titles like The Food of Morocco and Mediterranean Clay Pot Cooking. Her extensive accolades, such as the James Beard Award and Julia Child Award, underscore her authority in the field. Living in Sonoma, California, Wolfert brings authentic regional knowledge and passion to this book, guiding you through the vibrant and healthy recipes of the Eastern Mediterranean with depth and clarity.
Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
Paula Wolfert's decades of culinary exploration in Mediterranean cuisine led her to craft this extensive collection of Eastern Mediterranean recipes. You'll find 215 dishes that balance healthfulness with vibrant flavors, showcasing regional ingredients and traditional methods. The book delves into recipes ranging from mezze to hearty mains, emphasizing authenticity without sacrificing approachability. Whether you're a seasoned cook or simply curious about this rich culinary tradition, Wolfert's detailed instructions and cultural insights provide a nuanced understanding of Eastern Mediterranean cooking that goes beyond mere ingredients and techniques.
The ten Middle Eastern cooking books featured here reflect a blend of traditional recipes, cultural storytelling, and modern culinary innovation. Whether you're drawn to the vibrant markets of Tel Aviv in Sababa, the historical depth of Claudia Roden's work, or the personal narratives of Falastin, these books offer proven ways to deepen your culinary skills and understanding.
If you prefer proven methods, start with Solomonov’s Zahav and Ottolenghi’s Jerusalem for hands-on, celebrated recipes. For validated approaches that include rich cultural context, combine Roden’s A Book of Middle Eastern Food with Yasmin Khan’s Zaitoun. Alternatively, you can create a personalized Middle Eastern Cooking book to blend these popular methods with your specific interests and needs.
These widely-adopted approaches have helped many cooks succeed in bringing the vibrant flavors and stories of the Middle East into their kitchens. Whichever path you choose, these books offer a trusted foundation for your culinary journey.
Frequently Asked Questions
I'm overwhelmed by choice – which Middle Eastern cooking book should I start with?
Start with "Jerusalem" by Yotam Ottolenghi for a rich mix of authentic and innovative recipes. It balances tradition with approachability, making it ideal for most home cooks new to the cuisine.
Are these books suitable for beginners in Middle Eastern cooking?
Yes, many like "Sababa" and "Middle Eastern Cooking" offer clear instructions and accessible recipes perfect for beginners eager to explore regional flavors.
Should I read these books in any particular order?
There's no strict order, but pairing historical texts like "A Book of Middle Eastern Food" with modern ones like "Zahav" provides both context and contemporary techniques for a fuller experience.
Do these books focus more on theory or practical cooking?
Most blend both. For example, "Falastin" offers rich cultural stories alongside practical recipes, while "Classical Turkish Cooking" emphasizes traditional cooking techniques.
What makes these books different from other Middle Eastern cookbooks?
They stand out by combining expert endorsements, bestselling status, and deep cultural insight, offering both trusted recipes and meaningful culinary narratives.
Can I get a personalized Middle Eastern cooking book tailored to my tastes?
Absolutely. While these expert books provide excellent foundations, creating a personalized Middle Eastern Cooking book lets you combine popular methods with your unique interests and skill level for a custom fit.
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