Alice Waterson - Glorious Pakistani Recipes: The Best of Cookbooks for Tasty Middle Eastern Dishes!

How can you integrate Pakistani-type foods into your recipe repertoire at home?Can you seek out the different varieties of ingredients youll need to make these dishes?Are you curious about the various ways in which Pakistani foods can make your recipes tastier?

Pakistan is often referred to as a bread culture, since many meals are eaten by hand with roti ornaan bread, which are used in scooping up curries and other foods. Some of their other popularbreads are parata and chapati.

In this cookbook, youll discover how to use Pakistani foods in 30 different dishes.Pakistanis enjoy their sweets, too. They are created through the use of sugar, ghee and nuts likealmonds and pistachios. They also use rosewater and other fragrant essences in their sweets.Read on and try out some of these tasty recipes. You may even find more dishes that can benefitfrom the inclusion of ingredients from the Pakistani taste palate.

This shallow fried flat bread is an excellent example of how tempting and delicious foods can be made with unassuming, common ingredients. These breads are finished with variouswonderful toppings.

Makes 3-4 ServingsCooking + Prep Time: 1 1/2 hours including 1 hour of setting timeIngredients:

1 cups of flour, whole wheat
1 pound of flour, all-purpose
cup of oil, olive
3 cups of filtered water
1 tsp. of salt, coarse

Instructions:1. Mix the flours together and add the salt. Use water to knead into smooth dough.2. Allow to set for 1 hour in a warm place.3. Divide the dough into eight portions. Roll them.4. Spread rolls with oil and slice them in the middle. Roll into shapes of cones. Twist conesinto balls and roll them again.5. Heat 2 tbsp. of oil in a large pan. Fry both sides of bread.6. Transfer to plates. Serve with your choice of toppings.

This is an easy alternative to making omelets, and they are flavorful and spicy. These scrambled eggs are popular for breakfast in Pakistan and contain chilies and tomatoes, and any other filling you desire.

Makes 4 ServingsCooking + Prep Time: 20 minutesIngredients:

4 tbsp. of butter, softened
4 chopped chilies, green
1 onion, medium, chopped
1 chopped tomato
4 lightly beaten eggs
tsp. of chili powder, red
4 tbsp. of chopped coriander leaves, fresh
tsp. of mustard seeds
Salt, as desired

Instructions:1. Whisk salt eggs in medium sized bowl.2. Heat the butter in medium pan. Add the mustard seeds. Fry them for minute.3. Add onion. Stir for a couple minutes until it is soft.4. Add a bit of water, along with tomatoes, coriander leaves, green chili and chili powder. Cookfor about five minutes. All the water should be absorbed.5. Pour the whisked eggs on pan mixture. Scramble them gently and allow to cook for abouttwo minutes.6. Remove from heat. Place in dishes. Serve warm with bread or paratha.

This classic Middle Eastern and North African dish is often used as breakfast, but you can eatit any time of day. Its a mixture of spices and tomatoes used as a base, with poached eggs on top. You can substitute other spices you like, too.

Makes 6 ServingsCooking + Prep Time: 1 hour 10 minutesIngredients:

6 eggs, large
1 x 28 oz. can of peeled tomatoes, whole
1 seeded, diced bell pepper, red
1 diced onion, medium
4 chopped garlic cloves
2 tbsp. of oil, olive
1 tsp. of cumin
tsp. of chili powder
1 tsp. of paprika
tsp. of salt
tsp. of pepper, ground
To garnish: cilantro

Instructions:1. Preheat the oven to 375F.2. Heat the oil in large oven-safe pan over med. heat. Add onion and bell pepper. Cook for about five minutes. Onion should be translucent.3. Add garlic and the spices. Cook for about a minute more.4. Pour tomatoes and juice from can into pan. Break tomatoes down with a spoon. Add saltpepper. Stir while simmering for 12 to 15 minutes, until sauce is thick.5. Crack eggs. Space atop tomatoes.6. Transfer pan to oven. Cook for six to eight minutes, until eggs are as done as you like them.7. Use cilantro to garnish. Serve. This dish is created by the use of simmered curry and will then typically be eaten in themorning. Most restaurants in Pakistani cities include this dish on their breakfast menus.Makes 4-6 ServingsCooking + Prep Time: 35 minutesIngredients:

4 chopped tomatoes, medium
10 potatoes, medium, cut into rounds
4 food-processor chopped onions
1 tbsp. of chili powder, red
1 sliced large chili, green
2 tbsp. of yogurt
1 tbsp. of garlic-ginger paste
1 cup of oil, olive
4 tbsp. of fresh coriander, chopped
1 tbsp. of methi leaves (fenugreek spice)
1 pinch cumin seeds
tsp. of coriander powder
1 tsp. of garam masala (Asian spice mix)
tsp. of turmeric powder
1 tbsp. of chaat masala (Asian spice powder mix)
Salt, coarse, as desired

Instructions:1. Heat the oil in a large pan. Fry the garlic-ginger paste with the chopped onion. Add tomatoesand spices. Combine. Add the yogurt and mix once more.2. Add the potatoes. Cover. Cook over low heat til potatoes become tender.3. Garnish with green chili and coriander. Serve.

Breakfast is an important meal in Pakistan, as it is in many countries. This dish offers you thenutrients you need to perform all day. This is a spicy choice for breakfast time, and its alsohealthy for you.

Makes 3-6 ServingsCooking + Prep Time: 25 minutesIngredients:

1 tomato, medium
1 tsp. of chopped chilies, green
6 slices of bread
1 cup of chicken, boiled
1 tsp. of oil, olive
1 tsp. of ginger, chopped finely
1 cup of cheese, mozzarella
tsp of pepper, black

Instructions:1. Place chicken, oil, pepper, tomato, ginger, chilies and cheese in large bowl. Combine well.2. Toast the slices of bread. Remove the crusts.3. Spread the chicken mixture on the bread slices.4. Bake for about 10 minutes in oven at 350F. Serve warm. This is a very traditional dish in Pakistan. Its a spicy, delicious concoction that is still easy foryou to prepare. This dish is healthy and it has a definite flair from the Middle East.