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Cardamom and Lime
Recipes from the Arabian Gulf
Sarah al-Hamad

published 2008 • 8 ½” x 10 ¾” • 128 pages • full-color photos
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"Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad’s collection of Arabian comfort foods a delicious and delightful surprise... an authentic blend of familiar and exotic."—Publishers Weekly

"Sarah al-Hamad’s book on the cuisine of the Arabian Gulf is a fascinating addition to the English-language literature on Middle Eastern and Arab food...The combinations of flavourings used in Gulf cooking help distinguish it from other Arab cuisines...Her book succeeds admirably in putting Gulf cookery on the map, and should arouse interest both abroad and within the Gulf itself."—Banipal

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Winner of Gourmand Cookbook Awards 2008 — Arabic Cuisine

This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes.

The book starts with a fascinating introduction to the history of the Gulf and the traditions and customs that make food such an essential part of daily life. The cuisine of the Arabian Gulf is diverse yet individual and has long been associated with companionship and tradition. Rice features heavily, as do grains and pulses, while chicken, lamb and fish are also found in traditional dishes. Dates are an essential part of any chapter on desserts, but you will also find aromatic cardamom cake, rose-scented rice pudding and teas. From machbous laham (fragrant lamb pilaf) to mrabyan (shrimp and rice), there is plenty here to tempt the taste buds.

Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf, making this a unique and eye-opening introduction to this fabulous cuisine.

Sarah al-Hamad is a food writer who divides her time between London and Kuwait. Passionate about the food and cooking traditions of the region, she has researched family archives and local traditions to write this book.

Click here to view a sample recipe and excerpt from the article in the LA Times that features this book. 

Media Reviews

“Blessedly simple and beautifully photographed...” —ForeWord Magazine

“While there are numerous books on Middle Eastern cooking, few of them focus on the food of the Gulf States...Al-Hamad...provides a brief introduction to the cuisine and culture of the area, followed by favorite traditional recipes...All of the recipes are shown in color photographs, and there are photos of street life and striking landscapes as well.” —Library Journal 

“Thoroughly ‘kitchen cook friendly’… 'Cardamom and Lime' is a welcome and highly prized addition to personal and community library cookbook collections, and especially commended to adventurous family chefs wanting to bring a bit of Arabia to their special occasion dining.”—Midwest Book Review

“The enticing book contains a wealth of tantalizing dishes, each chronicled by al-Hamad with photographs as they were being prepared in their native lands and compiled to neatly introduce the culinary history of traditions in the coastal region, renowned more for black gold than culinary gold.” —ALO Hayati

"Sarah al-Hamad's upcoming cookbook "Cardamom and Lime: Recipes From the Arabian Gulf," celebrat[es] the rich cuisines of the Arabian Gulf — Kuwait, Qatar, Saudi Arabia, Bahrain, Oman and the United Arab Emirates."—Noelle Carter, Los Angeles Times

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