Vegetables

Vegetables in the Middle East do not play second fiddle as do the ‘two veg’ to meat in England. They hold a dignified, sometimes splendid position in the hierarchy of food. They are, in turn, mezze, pickles and salads. They can be stuffed and ranked as a main dish, an adornment to meat in a stew, or deep-fried, sautéed or steamed. In cooking, their nature is taken into account, and their flavour, texture and colour are treated with respect. They are expected to give of their best.