Author Dina Macki comes from a family with roots in the country of Oman as well as the island of Zanzibar to the south along the coast of Africa. Her heritage and this book highlights ancient connections between these regions as well as Persia and India, all of them linked by trade routes which moved spices and other culinary influences.

Someone who thinks their knowledge of Middle Eastern food tells them all they need to know about the food of Oman is likely to be surprised by the recipes and stories Macki presents. For example:

• Masanaf, split pea and okra pancakes spiced with coriander and cumin
• Qabooli, a seven-spiced lamb and rice dish with saffron, pomegranate, and chickpeas
• Torsha, a sweet-sour date and tamarind sauce for chicken livers
• Samaki wa Kupaka, roasted snapper with coconut, lemon, and turmeric sauce

Although she is keen to point out what ties these regions together, Macki is careful to make it clear what also distinguishes the vibrant city of Muscat from the arid interiors of Oman, and the lush coastal regions from the foods prepared by Omanis in diaspora.

A welcome fresh perspective.

Hardcover. Color photographs throughout.