Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking

(Hardback)

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A fresh, fun take on Middle Eastern cooking, from Canadian-Egyptian chef and television host, Shahir Massoud. A fresh, fun take on Middle Eastern cooking, from Canadian-Egyptian chef and television host, Shahir Massoud. 100 recipes to celebrate the bold flavors, bright colors, and fresh tastes of the Middle East. In Arabic, "habibi" translates to "my darling," and it is this loving endearment, reserved for the closest friends and family, that permeates every recipe that Canadian-Egyptian chef and television host Shahir Massoud has to offer. Sharing mouthwatering street foods and casual everyday staples, as well as new interpretations of traditional dishes, Eat, Habibi, Eat! encourages you to explore the rich spices and irresistible dishes of the Middle East at home. And Shahir's personal stories, all told in his warm and playful voice, are just as captivating as his food (you'll burst out laughing at his mother's insistence that the Egyptian people would never forgive him if he altered the definitive recipe for ful mudammas). Combining his family's heritage meals with his French and Italian chef training, Shahir teaches you how to build the ultimate Egyptian pantry using some special food items, but mostly ingredients that can be found at your local grocery store. From there, you'll dive in to the over 100 mouthwatering recipes for every meal and time of day. From classic mainstays like Shakshuka, Shawarma and Fattoush Salad, to modern plates like Chickpea Fries with Harissa Mayo and Coffee and Coriander Beef Ribs with Pomegranate BBQ Sauce, Eat, Habibi, Eat! is a feast for the eyes and the taste buds. Whether you already love Middle Eastern cuisine or have never heard of sumac before, Shahir's sumptuous book will inspire you to try something new in the kitchen and have fun doing it.

Reviews

PRAISE FOREAT, HABIBI, EAT!

A beautifully photographed tome that combines Massouds classical training with delicious Middle Eastern fare. Toronto Star

This book is bursting with the vibrant colors and flavors of the Middle East, with recipes that are a perfect mix of traditional and contemporary. Cant wait to try the Crispy Cauliflower and Turmeric Bites, Arabic Coffee and Coriander Beef Ribs, and the Spicy Turkey Feteer.SAMI TAMIMI, author ofFalastin

Thoroughly organized and easy to follow, Shahir MassoudsEat, Habibi, Eat!is a very personal cookbook with compelling, original recipes.JACQUES PPIN

What a delightful cookbook! Shahir has shared a beautiful story, while creating inspiring Egyptian recipes. The photography is exquisite, and the recipes sound delicious and doable. Bravo, Shahir!LIDIA BASTIANICH, celebrity chef

Warm nostalgia meets bold, inventive flavor in this vibrant collection of Egyptian-inspired recipes. Deeply passionate, personal and authentic, Shahir will transport you back to his childhood while encouraging you to experiment with new techniques in the kitchenfrom comforting, tried-and-true family recipes to tasty Cairo street food.MICHAEL BONACINI

A refreshingly modern approach to Middle Eastern cooking, with innovative and vibrant recipes that will have you running to the kitchen.YASMIN KHAN, author ofZaitoun: Recipes and Stories from the Palestinian Kitchen

Shahir sure has a way of making you hungry! With recipes like Fino Bread with Tahini and Molasses, and Fingerling Potato Salad with Beluga Lentils and Labneh, I simply cannot wait to cook from these pages and enjoy all of the deliciousness thatEat, Habibi, Eat!has to offer.MARY BERG, author ofKitchen Partyand host ofMarys Kitchen Crush

[InEat, Habibi, Eat!] the whole mood of the recipes brings out the sunshine on your table. Vogue India

Author Bio

SHAHIR MASSOUD is best known as the former host of CBC's The Goods, Man of the Kitchen, and Around the World in 10 Meals. He is a frequent guest on The Marilyn Denis Show, and has appeared on Cityline, Breakfast Television, Your Morning, and the CW network. He is also a spokesperson for the Butterball brand. Shahir is a graduate of the Schulich School of Business at York University in Toronto, and the French Culinary Institute in New York.