Exploring the culinary world of the Middle-East
Maybe you share my love for old books, especially cookbooks. One of my favorite places to spend a Saturday afternoon is this giant used bookstore in Dallas with every book imaginable under the sun (and a huge cooking and art section); it also has the required coffee shop inside, lots of seating and a casual atmosphere conducive to reading.I have made countless trips there, either buying books or selling my old ones. In Beirut, I walked into this little hole-in-the-wall used bookstore and it had only one cookbook on display, a Dictionary of Authentic Cooking (Kamoos al-tabekh al-saheeh). The book turned out to be chockfull of information, with Egyptian, Iraqi, Syrian, Lebanese and Old-Arabic (as in 10th-century) recipes for every single ingredient; two black and white photos and a few scattered etchings in the entire 575 pages book. While reading, I found out that Arabs used to eat oatmeal (shoofan) savory.
Related: Asia and middle east