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Showing only recipes by “Claudia Roden.”

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Lemons Preserved in Salt and Lemon Juice

In this method, which is considered the most prestigious and gives the best results, no water is used. The lemon juice, which is the pic...


Roasted Shoulder of Lamb with Couscous and Date Stuf...

This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the m...


Couscous with Spring Vegetables

This aromatic herby couscous with young tender vegetables and no meat makes a lovely main dish. Vegetarians will love it. Use fresh young...


Zucchini Fritters

Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can ...


Little Cheese Fillo Rolls

These dainty little rolls, or “cigars,” make ideal appetizers and canapés. The cheese used is beyaz peynir, or “white cheese,” which is s...


Bulgur and Chickpea Salad

This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless f...


Eggplants with Tomatoes and Chickpeas

This dish can be served cold as a salad or hot as a side dish to accompany meat or chicken. It has a delicate sweet-and-sour flavor.


Spinach Pies

These little pies are a famous Lenten specialty; they are deliciously sharp and lemony. A good, commercial puff pastry will do very well ...


Potato Fritters

This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and eve...


Pasta Stuffed with Meat or Chicken

These dumplings of stuffed pasta in chicken soup—they are likened to Chinese wonton, Turkish manti, and Italian cappelletti—have a prest...


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