The Lebanese Cookbook

Product Information

A spice blend that consists of za’atar (wild thyme), sesame seeds, dried sumac, and salt, most commonly used as a seasoning or garnish. It is important to see who the author of the cookbook is as it helps gauge the authenticity of the recipes. First, make the dough. Sift together the flour and salt into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs. (This can also be done in a food processor.) Stir in the sugar, then add the egg yolk, and mix to a smooth dough, adding 1 tablespoon of water if necessary. Wrap in plastic wrap (clingfilm) and chill in the refrigerator for 1 hour. Water flavored with the distilled essence of rose petals, rose water is used in most oriental sweets to add a floral aroma and sweetness to the dish.

Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.

Lebanese Side Dishes

Beginning his career there in 1986, his reputation is incomparable than ever during the first 20 years that his authentic dishes were served at White House and embassy events. In 2005, Kamal moved to California, where the recipes that comprise Classic Lebanese Cuisine were tested and written. My Lebanese Cookbook: 80+ Family Favorites Made Simple Following on from Phaidon’s classic home-cooking bibles of national cuisines, which started with The Silver Spoon in 2005 and has continued with 1080 Recipes, Vefa’s Kitchen, I Know How to Cook and India Cookbook, The Lebanese Kitchen is the definitive guide to traditional cuisine from Lebanon. Lebanese cuisine is so rich and full of delicious flavors. From savory items to the most delectable sweet dishes, it is one of the most popular Middle Eastern cuisines in the world. Soulful, traditional family recipes from a Lebanese grandmother who knows her food.” Fran Miller, Acquataste Known as ataif, this is usually a crispy and indulgent Arabic treat. Here, I make a breakfast-friendly version that is much less sweet, but still has that fragrant yet subtle flavor of rosewater contrasted with the classic combination of crunchy pistachios and sweet honey. An 8-inch/20-cm crepe pan is perfect for this recipe.

Baba Ganoush – Also known as baba ghanouj, it is a roasted eggplant dip made with cooked eggplant combined with tahini, olive oil, and other seasonings, and served as an appetizer or mezze. Meaty eggplant (aubergine) and sweet-and-sour pomegranate make a delicious pair here, with toasted pine nuts offering
a finishing crunch. Fry the onions with the cilantro and garlic instead of roasting. This is another option which is very popular and allows everything to happen in one pot. However, roasting the onions is something I learned from my mom, and it adds so much extra flavor! In the same pot, cook the cilantro and garlic with olive until it’s fragrant. You can also cook the onions at this time.Kanafeh – Another popular Lebanese dessert, kanafeh is made with shredded strands of phyllo dough soaked in a similar sweet and fragrant sugar syrup and served with cheese. Fattoush – Chopped green salad served with fresh vegetables and toasted bits of pita bread, Fattoush is usually topped with a dressing made with sumac and pomegranate molasses. About the Author:The authors of this cookbook are Julie Ann Sageer and Leah Bhabha. Julie Ann Sageer is the host of the cooking show nominated by Emmy award named Emmy-nominated Cooking with Julie Taboulie and the other aired on PBS stations nationwide called Julie Taboulie’s Lebanese Kitchen. Since it involves the use of different ingredients and cooking techniques, it is very important that you buy a cookbook that not only covers all the fundamentals but is also easy to follow and understand.

If they are not as common, they must be described in detail to make the reader understand without having to search for them online. It may also be helpful if there is information on where to find the ingredients. Other than the number of recipes, make sure it includes recipes not only for the main courses but also for appetizers, sides, drinks, and desserts. Instructions

Popular Recipes

Greg Malouf is a chef at Melbourne’s MoMo restaurant and is the co-author award-winning Arabesque and Moorish. Born in Melbourne, Australia, to Lebanese parents, he shaped a unique cooking style that combines Middle Eastern tradition with contemporary flair. Before working internationally, Greg Malouf spent his apprenticeship in several of Australia’s finest restaurants Leah Bhabha is a cookbook co-author, recipe tester, and food writer that people can find her work in numerous publications. She collaborated with Julie Ann Sageer on Julie Taboulie’s Lebanese Kitchen cookbook. Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.More recently though, Salma and her family have found themselves becoming less and less interested in meat once again. In a cookbook, the index breaks down all the different recipes based on their type and ingredients used. You will find all the appetizer entries under the appetizer category, and all the dessert entries in the dessert category. Photos From aromatic herbs to roasted meat and floral sweetness, Lebanese food is full of exotic, earthy flavors and beautiful aromas.