Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (Hardcover)
A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard Award–winning Sahadi's market in Brooklyn, New York.
IACP AWARD WINNER: The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts
As featured in the New York Times, Food & Wine, The Boston Globe, Eater, Epicurious, NPR's The Splendid Table, WNYC’s All of It, and more.
Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts.
With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.
120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, Flavors of the Sun features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry.
OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails.
EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries.
FOR FANS OF PLENTY: Much like Plenty, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro.
- Home cooks to seasoned chefs
- Fans of Plenty; Jerusalem; Shuk; and Zahav
- Sahadi's loyal customers
- Those interested in learning about spices and new ways to use them in everyday dishes
About the Author
Christine Sahadi Whelan is the culinary director of Sahadi's and a fourth-generation co-owner.
Sahadi's is a James Beard America's Classic Award–winning market in Brooklyn, New York, and the city's longest continually operating specialty food store. Established in 1890 and a fixture on Brooklyn's Atlantic Avenue since 1948, Sahadi's has been providing New York's Middle Eastern community with a taste of home for generations. A second outpost and café opened in 2020. Visit them online at sahadis.com.
“The James Beard award–winning market Sahadi’s, based in Brooklyn, NY, has long been a hub for immigrant families seeking staples for home cooking. Seeing the wide popularity of foods and flavors from the Middle East, Sahadi Whelan (the market’s culinary director and fourth-generation co-owner) has written an inviting collection of versatile recipes for both new and experienced home cooks…. Blending essential guidance with winning recipes, this debut will satisfy a variety of tastes.”—Library Journal, starred review
"This excellent volume offers something for any home cook, no matter how well-versed in Middle Eastern cuisine." —Publishers Weekly, starred review
"A big and useful book, part encyclopedia, part recipe collection."?The New York Times
"With this compendium of more than 120 recipes, and in-depth explainers on selecting, storing, preparing, using, and serving ingredients like preserved lemons, sumac, Aleppo pepper, and beyond, the fifth-generation family-owned empire is educating and expanding its devoted following into the next century."?Food Wine