Lovely book, recipes are easy to follow and lots of vegetarian options. Would have liked more photos!

Souk to Table by Amina Al-Saigh is an absolute treasure for anyone looking to bring the bold, vibrant flavors of Middle Eastern cuisine to their kitchen. This cookbook strikes the perfect balance between accessibility and authenticity, making it a must-have for both weeknight dinners and special occasions.

The 100 recipes span a wide range of dishes—from hearty mains to flavorful sides, refreshing drinks, and indulgent desserts—each thoughtfully crafted to be approachable without compromising on flavor. I loved the clear instructions, the use of easily available ingredients, and the tips for stocking a Middle Eastern pantry. The stunning photos accompanying each recipe made it even more inspiring to dive in.

Highlights for me included the comforting stews, perfectly spiced dips, and a dessert that instantly became a family favorite. Amina’s writing is warm and encouraging, reflecting her passion for sharing the rich culinary traditions of her heritage.

This cookbook is more than just a collection of recipes; it’s an invitation to explore and celebrate Middle Eastern cuisine in all its diversity. Whether you’re new to these flavors or already a fan, Souk to Table is an invaluable addition to your kitchen. Highly recommended for food lovers everywhere!

Anyone who has spent time in Detroit or the surrounding areas will have already fallen in love with Middle Eastern food, and will want to pick up Souk to Table: Vibrant Middle Eastern Dishes for Everyday Meals, by Amina Al-Saigh, who was born in Iran and has shared her family recipes in this cookbook. There are dozens of mouthwatering dishes included, and she has developed several as sheet pan dinners, which is a timesaver. There are several good chicken dishes, as well as classic sauces, and dukkah. There are no pork dishes, of course, but beef, lamb, and fish dishes are featured. There are also some yummy desserts.

The recipes in this excellent cookbook are very appealing, and while some are for dishes that you can order in Middle Eastern restaurants (including my favorite restaurant in Detroit, Beirut), there are others that are unique. There are some dishes that are fairly quick and easy, as well as some that are a bit more time consuming. The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions that are easy to follow by both beginning and advanced cooks. The author has also added comments at the beginning of each recipe which is nice.

Another plus to this cookbook is that the recipes are accompanied by beautiful, professional photographs. Anyone perusing this cookbook will find their “must make soon” queue grows quickly.


Special thanks to NetGalley for supplying a review copy of this book.

Thank you to NetGalley and Rock Point for an ARC of this book. I received an advance review copy for free, and I am leaving this review voluntarily.


This is a stunningly beautiful cookbook full of authentic recipes. We have friends from the Middle-East and so many of these dishes are things we've eaten that they cooked for us, and even a few that they taught me to make myself.

The photos are so beautiful, and the recipes are simple and easy to understand. I also love how each spice is described in the beginning of the book, and that helps make it much easier to find a substitution if needed.

This is a must buy for anyone interested in adding some delicious flavors to their meals. I've already made a shopping list, and plan to cook my way through this book.

I grew up with Middle Eastern food and I was so excited to expand beyond my go-to recipes with this cookbook. It has such a wonderful selection of both easy and more complex recipes, and the pictures are all stunning. I can't wait to try some of them!

A standard-looking modern cookbook, with a fairly dense paragraph of how the recipe came to the creator, as well as all the ingredients and instructions, and full-page colour photo for every dish. But this one was where I pulled more screen grabs from the digital review copy to use at a later date than any in a good couple of years – even if there was something about it I thoroughly disliked.

What we have is Levantine cooking, with many added trips to Morocco for their souks, I suppose. We're diverted to Turkey for their chicken noodle soup, as well – although they missed a gimmick with their choice of game bird. Principally, however, we are in Iraq and the old Persia, with a need for a walloping amount for garlic bulbs if we're following much of this to the letter, and with all the smells of the spice market, and where anything is the result, from beefburgers to chicken or shrimp skewers to stews and trout dishes.

We start with the pantry staples, and then the sauces and condiments a fair bit of the other recipes call for, but this is not restrictive – the guide to swapping due to time commitments, or lack of specialist ingredients, is really welcome. This is for the modern, quick cook – the mains are split into how much time and effort they would call for, and so there is no "bury underground for two days" kind of uber-traditionality.

So what is first for me to grab hold of and experiment with? Perhaps the lentil soup, given the time of year I write this, in all honesty – although it may be the lemony chicken and orzo, or a hashweh rice with minced beef and a fair amount of simplicity that I'd need. Looking at them I won't need any specialist equipment, although I will need to reduce the quantities used – a lot of these are for six or eight servings, and while I can eat for two I ought not. Clearly the modern Western family is not the traditional Iraqi size.

The sticking point I mentioned earlier is where ugly geopolitics rear their ugly head – more than once the author was guilty of listing practically every country for miles and miles around the centre of this cuisine, and never once found herself able to mention Israel. A certain non-country, yes, but Israel, no. Still, that does prevent us from seeing a shakshuka recipe here – one more instance where this book is above the norm. Your idea of who is middle Eastern aside, this really is impressive. A strong four stars.

Admittedly I haven’t read a lot of middle east cuisine cookbooks, but in comparison to the usual cookbooks I have read, I wanted to try a LOT of recipes out of this. The book is handedly divided into several sections, including but not limited to condiments and dips, salads and side, 30 minutes, 1 hour, soup and stews, desserts, etc. Directions, ingredient lists and the whole layout in general is super clean and easy to follow. Pictures were great too. So much of it looked delicious to me. I pretty much wanted try everything, and I mean everything, in the condiments and dips section. So that’s definitely something because I don’t normally walk away from a cookbook thinking that I would love to try the majority of the recipes provided in the book.

Conclusion?
Maybe it’s just because I was hungry every time, I was reading this (on my lunch break), but most of these recipes looked delicious and I really want to try a huge amount of them. I find that very impressive because usually the best I find is maybe a handful per cookbook.
10 out of 10 do recommend!

I'm a big fan of Middle Eastern food, but often the recipes seem too complicated to prepare. This awesome cookbook "deconstructs" many of those recipes and makes them do-able in an hour or less. Each recipe has a mouth-watering photo to accompany it, along with notes and suggestions for making it easy to create. I particularly enjoyed reading about each recipe--its origin, significance and the author's own insight for including it in the book. There are an abundance of main and side dishes, along with recipes for common dips, desserts and beverages. Typically I find a few recipes per reviewed cookbook that I'd like to try. I found scores of them in this cookbook! Can't wait to get started. This will be a cookbook I will purchase for myself and would also make a great gift for anyone who loves Middle Eastern food and loves to cook! Outstanding!

Thank you to Quarto Publishing and NetGalley for providing an advance review copy of this book. My opinions are my own.

I really enjoyed this cookbook. I liked the way the recipes were grouped so you can see which recipes you can make in the time you have. All the recipes are well written with easy to follow instructions.

Loved the stories and personal connection throughout the book and recipes. This was definitely out of my comfort zone but introduced me to new food while educating me on the culture. Had me buying ingredients I’d never tried before. The recipes are well written and easy to follow and the few I tried were so good.

I loved this book! I cooked two recipes and they were wonderful. Clear directions and especially loved the pictures.

A gorgeous cookbook full of delectable recipes and colorful photos, capturing the true essence of Middle Eastern cuisine and its wonderfully unique flavors and spices. The author highlights recipes from her homeland of Iraq, but also includes dishes from Morocco, Lebanon, Syria and further afield. The cookbook is divided into courses and the author provides recipes for all skill levels, from one-pot meals to celebratory dinners that require lengthier preparation time. It's a glorious celebration of Middle Eastern cuisine and I've already ordered a copy to add to my cookbook collection!

This was an absolutely gorgeous book featuring a range of Middle Eastern cuisine. This was a feast for the eyes (and presumably, if cooked, for the mouth lol). A book any lover of Middle Eastern food would love!

An excellent cookbook covering a range of recipe ideas for the novice to advanced chef. All recipes are well set out and easy to follow

Nicely photographed, well presented Middle Eastern cookbook.

The instructions are clear and well laid out. Many of the recipes will be familiar to those who cook food from the reason but there are some novel twists here and there and I love the sound of the no bake chocolate biscuit cake.

Thanks to NetGalley for the ARC.

Souk to Table focuses on middle eastern recipes. There is an introduction on the ingredients that are prevalent in a middle eastern pantry like pomegranate molasses.

The Sections are
Condiments and dips
Salads and sides
30 mins
1 hour
Worth the effort
Soups and stews
Desserts and drinks

Each recipe has yield, prep time, a recipe blurb, ingredients, directions, notes (if applicable), and a picture to accompany. The photography is absolutely stunning and all the dishes look so delicious. The directions are short and easy to follow. The design of the cookbook is very aesthetic and fun. I can’t wait to try a bunch of the recipes.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Thank you NetGalley and Quarto Publishing Group for this eCopy to review

Souk to Table by Amina Al-Saigh is a treasure trove of vibrant Middle Eastern dishes. Al-Saigh’s passion for her heritage shines through in every recipe, making it a joy to cook from.

The book features 100 easy-to-make recipes from across the Middle East, including Iraq, Lebanon, Egypt, Turkey, and Morocco. Each recipe is accompanied by stunning photos, which not only make the dishes look appetizing but also help guide you through the cooking process. The variety is impressive, with dips, condiments, salads, sides, mains, soups, stews, desserts, and drinks all covered.

What I love most is how Al-Saigh simplifies Middle Eastern cooking without sacrificing any of the authentic flavours. The recipes are designed for busy weeknights, with many dishes that can be made in under an hour, but there are also traditional recipes that are perfect for weekend cooking and hosting

Overall, Souk to Table is a must-have for anyone looking to explore Middle Eastern cuisine. It’s beautifully written, visually appealing, and packed with delicious recipes that will transport you to the bustling markets of the Middle East.

I love everything about this book. There are many recipes that are familiar and there are others that so so new to me. What intrigued me were the recipes from Iraq since I am not familiar with those dishes. I like how the book is categorized which makes it easy to navigate and I like how there is a small explanation about the recipe which gives insight about the dish, region, and memories of cooking it.

"Souk to Table" is a must-have for anyone looking to elevate their weeknight meals with the bold and exquisite flavors of the Middle East. Amina Al-Saigh brilliantly bridges tradition and modernity, offering 100 accessible recipes that are both simple and authentic. Whether you're after a quick dinner under an hour or craving to dive into a rich, traditional dish, this cookbook delivers. The variety spans across Iraq, Lebanon, Egypt, and beyond, with a focus on fresh ingredients and vibrant spices that won't have you searching high and low.

I am delighted to be able to tell you about this book of Middle Eastern cookery is joyful to read. I encourage you to peruse the gorgeous photographs and indulge in the aromas and flavours that the author describes.

The book begins with her telling us of her childhood in Iraq and Libya, before moving with her family to Canada. She paints an evocative picture of the foods which her mother would produce for the family. What the author does in this book is to take those dishes and make them suitable for producing in the busyness of the modern world.

There are sections in the book which take either thirty or sixty minutes to produce. There are also chapters on condiments and dips, desserts and drinks, salads and sides, soups and stews, as well as a chapter on recipes that are worth spending extra time over. She also details what can be found in her Middle Eastern pantry.