Classic Lebanese Cuisine

170 Fresh and Healthy Mediterranean Favorites
Author: Kamal Al-Faqih
Publisher: Rowman & Littlefield
ISBN: 0762756497
Category: Cooking
Page: 256
View: 1202

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Savory, heart-healthy Lebanese recipes from a renowned chef The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is highly regarded for its positive health benefits. Abounding in vegetables, grains, fresh herbs and spices, poultry, and lamb, it yields meals replete with robust, earthy flavors. In Classic Lebanese Cuisine, Chef Kamal Al-Faqih presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Featuring favorites such as baba ghannouj, tabbouli, and kibbi, this book also presents Al-Faqih's signature classics, like London broil layered with pita and garlic yogurt, and heart-healthy fire-roasted wheat with lamb. With step-by-step instructions accompanied by full-color photographs throughout, this book makes Lebanese cuisine accessible to everyone who seeks to reproduce their favorite flavors and dishes—from the merely curious to more experienced cooks.

Lebanese Cuisine

More than 200 Simple, Delicious, Authentic Recipes
Author: Madelain Farah
Publisher: Running Press Adult
ISBN: 9781568581798
Category: Cooking
Page: 256
View: 3328

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As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

Rose Water and Orange Blossoms

Fresh & Classic Recipes from my Lebanese Kitchen
Author: Maureen Abood
Publisher: Running Press
ISBN: 0762456043
Category: Cooking
Page: 256
View: 7421

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Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name. Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.

Lebanese Cuisine

More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine
Author: Anissa Helou
Publisher: Macmillan
ISBN: 9780312187354
Category: Cooking
Page: 256
View: 8054

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More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.

Lebanese Home Cooking

Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market
Author: Kamal Mouzawak
Publisher: N.A
ISBN: 1631590375
Category: Cooking
Page: 160
View: 7132

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Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market

Taste of Beirut

175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
Author: Joumana Accad
Publisher: Health Communications, Inc.
ISBN: 0757317707
Category: Cooking
Page: 320
View: 6393

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Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, the The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style, and breathtaking color photographs that will make mouths water

Everyday Lebanese Cooking


Author: Mona Hamadeh
Publisher: Spring Hill
ISBN: 1908974176
Category: Cooking
Page: 240
View: 7436

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Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.

Classic Lebanese Cuisine

170 Fresh and Healthy Mediterranean Favorites
Author: Kamal Al-Faqih
Publisher: Three Forks
ISBN: 9780762752782
Category: Cooking
Page: 237
View: 4351

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The cuisine of Lebanon epitomises the best of the Mediterranean diet, which is highly regarded for its positive health benefits. It includes an abundance of vegetables, grains, fresh herbs and spices, poultry and lamb-creating meals. This title features one hundred and eighty savoury, heart-healthy Lebanese recipes.

Lebanese Mountain Cookery


Author: Mary Laird Hamady,Mary Louise Laird
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category: Cooking
Page: 278
View: 4012

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One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.

Julie Taboulie's Lebanese Kitchen

Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
Author: Julie Ann Sageer,Leah Bhabha
Publisher: St. Martin's Griffin
ISBN: 1250094933
Category: Cooking
Page: 304
View: 5894

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Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla—a stew of tomato, green pea, and lamb—to honey and rosewater-infused desserts. In these 125 recipes, you’ll learn how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. In addition to the delicious meat and chicken dishes, Lebanese cuisine offers a wide variety of vegetarian, pescatarian, vegan, and gluten-free dishes, usually with no substitutions whatsoever! Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between.

A Taste of Lebanon

Cooking Today the Lebanese Way
Author: Mary Salloum
Publisher: Centax Books
ISBN: 9780919845053
Category: Cooking
Page: 194
View: 7774

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Lebanese Cookbook


Author: Dawn Anthony
Publisher: Apple
ISBN: 9781845430740
Category: Cooking, Lebanese
Page: 128
View: 9452

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In the Lebanese tradition of cooking, this book presents more than 140 recipes, including popular dishes such as Kibbi, Tabbouleh salad, the dips Hoummus b'Tahini and Baba Ghannouj, Felafel and other delicious dishes, including a selection of meat-free and dairy-free meals.

Man'oushé

Inside the Street Corner Lebanese Bakery
Author: Barbara Abdeni Massaad
Publisher: Interlink Books
ISBN: 9781566569651
Category: Cooking
Page: 200
View: 853

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The Arabic pizza that is fast becoming the world's mos favorite snack. The manoush is the cherished national pie of Lebanon. It has a reserved place on the countrys breakfast table and has the unique ability to be worked into every meal of the day due to its simple versatility. This cookbook is dedicated entirely to the art of creating the perfect manoush. With over 70 simple recipes, it offers you a way to enjoy these typical piestraditionally baked in street corner bakeriesin the comfort of your own home. Manoush: Inside the Street Corner Lebanese Bakery is a journey to discover Lebanons favorite snack. One only has to leaf through the pages in order to realize that this typical Lebanese creation can be as simple as an on-the-go breakfast and as intricate as a family meal. Anyone who enjoys the simplicity of good food and appreciates a good story will love this book from cover to cover.

The Lebanese Kitchen


Author: Salma Hage
Publisher: Phaidon Press
ISBN: 9780714864808
Category: Cooking
Page: 512
View: 6869

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Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.

Classic Recipes of Lebanon

Traditional Food and Cooking in 25 Authentic Dishes
Author: Ghillie Basan
Publisher: Lorenz Books
ISBN: 9780754829720
Category: Cooking
Page: 64
View: 9708

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Explore the rich and vibrant food of the Lebanon, with its succulent spiced dishes, in this gorgeous giftbook.

The Arabian Cookbook

Traditional Arab Cuisine with a Modern Twist
Author: Ramzi Choueiry
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620877473
Category: Cooking
Page: 176
View: 3371

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World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon?s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook?s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.

Arabian Nights Cookbook

From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking
Author: Habeeb Salloum
Publisher: Tuttle Publishing
ISBN: 1462905242
Category: Cooking
Page: 160
View: 4452

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**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 2619

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

The Food and Cooking of Lebanon, Jordan and Syria

A Vibrant Cuisine Explored in 150 Classic Recipes: Authentic Dishes Shown Step by Step in 600 Vivid Photographs
Author: Ghillie Basan
Publisher: Royal Pavilion Art Gallery & museum
ISBN: 9780754823513
Category: Cooking
Page: 256
View: 4282

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The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the food and how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. With more than 600 photographs, this book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine.