I love to try different foods, especially those with interesting tastes, and seasonings. Indian, Filipino and Vietnamese cooking is where I venture more often. So personally, I haven't had much Middle Eastern meals, except for at a kabob place near my office. What I'd love to know how to make kabobs that taste as good as they make. We have the skewers but have never been successful at making a nice kabob.
I searched the web for the Ana Sortun reference and it's a printed cookbook. Here's the link
Spice by Ana Sortun.