Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Jewelled Kitchen/Pomegranate and Pine Nuts edits

Jewelled Kitchen cover


Please note below 2 minor corrections to the 2013 edition of the book which have been incorporated in the second print (February 2014)

Chicken and Spinach Upside Down Cake (P. 81)

Instruction 6- Serve the rice and tahcheen following the instructions in steps 5-7 of steamed rice on page 214,  Remove the warm plate from the oven and place the plate upside down over the dish and then invert the rice cake onto it. Serve some extra yogurt and the undressed salad.

Baked Kafta (P. 102)

Ingredient list:

2 large onion, very finely chopped, plus 400g/14 oz onions, cut into 1/2 cm slices

600g tomatoes, cut into 1/2 cm slices

600g potatoes, cut into 1/2 cm slices

Instruction 5: cover with foil and bake in the oven for 45 minutes.  basting with the juices halfway through the cooking time.


(red is old, incorrect)

(Blue is correct, new edit)

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