Eat, habibi, eat!: fresh recipes for modern egyptian cooking, hardcover/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 Shahirs personal stories, all told in his warm and playful voice, are just as captivating as his food (youll burst out laughing at his mothers insistence that the Egyptian people would never forgive him if he altered the definitive recipe for ful mudammas).

Combining his familys 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, youll 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, Shahirs sumptuous book will inspire you to try something new in the kitchen and have fun doing it.

About author(s): SHAHIR MASSOUD is best known as the former host of CBCs The Goods , Man of the Kitchen , and Around the World in 8 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.