I actually haven't cooked anything from this yet, but I was so excited by it when I got it from the library that I bought it. It has a recipe for Mohomara, a walnut-based spread that I have only seen in one other restaurant before (and love), and it's pretty and well-written.
update: I made little beef & onion "triangles" from this book yesterday and I want to be eating them constantly. Although the filo folding diagram was confusing and I did it free form.