The Lebanese Cookbook

Product Information

It has made its way into the US with dishes like hummus, falafel, and shawarma becoming more popular than ever. Some of the most popular traditional Lebanese dishes include: The Lebanese Kitchenbrings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses. Preheat the oven to 400oF/200oC/Gas Mark 6.
Pour half of the bread crumbs into a 9-inch/23-cm square

As shown in the title, this book is a month-long culinary journey of Greg Malouf and writing partner Lucy Malouf embarking on his ancestors, Lebanon. Here, readers are taught to cook dishes throughout the Middle Eastern. From hearty plates to spiced specialties from ancient palaces, the food is involved in flavor but not too sophisticated when making at home. With heartwarming stories and recipes from the people met on the journey, the two authors make this book a beautiful portrait of Middle Eastern gastronomy. Salma’s eating habits have come full-circle in the some fifty years in which she has been cooking. For the first two of three decades of her life, as it had been for many earlier generations, her diet was mostly vegetarian, with meat very much reserved for celebrations. Then, after the Second World War, as luxuries gradually became more available, she began to cook with more meat. Over the years, she compiled her definitive book on her home country’s cuisine, The Lebanese Kitchen. If the ingredients are too unique and difficult to find, chances are that you’d get frustrated and never use the cookbook at all. Indexing 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

You can find several great Lebanese cookbooks written in English for all levels of expertise, whether you are a beginner or an expert. Many dishes in Lebanon are served in a dining style known as mezze, where a spread of small plates makes up an entire meal. Common Lebanese Ingredients About the Author:The author of this cookbook is John Gregory-Smith, a food and travel writer and author. Readers can find his writing in many publications and newspapers. 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. So, what are the best Lebanese cookbooks? The best Lebanese cookbooks are written by renowned Lebanese chefs and include both popular as well as traditional recipes. They are easy to understand and follow and allow you to create the perfect Lebanese dishes, down to their presentation.

Most Lebanese dishes are made with simple ingredients cooked in basic ways such as grilling, frying, and baking. Some of the most common Lebanese ingredients include: Ingredient The cookbooks listed above are some of the best ones you will find for Lebanese cooking, and we’re sure they’ll make cooking a treat! About the Author:The author of this cookbook is Mona Hamadeh. Born and grew up in Lebanon’s beautiful mountains, she was passionate about Lebanese food and cooking even when coming to the UK. This cookbook is Mona’s third one, where she shares again her continuing passion for the delicious and healthy Lebanese food enjoyed for generations. Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese KitchenKnown 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. Many areas produce a range of home-grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce. About the Author: The author of this cookbook is Salma Hage, a Lebanese housewife from the mountains of the Kadisha Valley in Northern Lebanon with over 50 years of experience in family cooking. Her other cookbooks are The Middle Eastern Vegetarian Cookbook and The Mezze Cookbook: Sharing Plates from the Middle East. Man’oushe: Inside the Lebanese Street Corner Bakery 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! Pour the cream mixture on top of the bread crumbs and top with the rest of bread crumbs. Bake for 15 minutes or until the bread crumbs are golden and the mixture is firm. Sprinkle with edible flowers, if desired.