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Lebanese cooking
Classic Lebanese cuisine : 170 fresh and healthy Mediterranean favorites
Kamal Al-Faqih.
Guilford, Conn. : Globe Pequot Press, c2009.
Savory, heart-healthy Lebanese recipes from a renowned chef nbsp; nbsp; 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. InClassic 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. nbsp; Accompanied by full-color photographs throughout and with step-by-step instructions, 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.
     
Saha : a chef's journey through Lebanon and Syria
Greg and Lucy Malouf ; foreword by Anthony Bourdain ; photography by Matt Harvey.
Singapore : Periplus Editions ; North Clarendon, VT : Distributed by Tuttle Publishing, [2007], c2005.
In Saha, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Persia throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf and photographer Matt Harvey, he embarks on a month-long culinary journey. The cuisine in Saha is traditional and inspirational; enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not overly complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on this history.
     
The Lebanese kitchen : quick & healthy recipes
Monique Bassila Zaarour.
Northampton, Mass. : Interlink Books, 2007.
This practical and comprehensive cookbook opens up a world of delightful dishes and provides numerous, inspiring ideas for healthy eating. For people with particular health concerns such as diabetes or heart disease, each recipe contains comprehensive nutritional information.
     
Arabesque : a taste of Morocco, Turkey, and Lebanon
Claudia Roden.
New York : Alfred A. Knopf, [2006].
In this enchanting cookbook filled with history, stories, and more than 150 recipes, the leading authority on Middle Eastern and North African food revisits the three countries with the most exciting cuisine, discovering new dishes and reworking classics to make them easier to make--and more delicious--for today's home cook. 100 color photos.
     

Egyptian, Persian, ancient Greek, and Ottoman invasions into Lebanon left their mark on Lebanese cuisine. Add to it the influence of Mediterranean cuisines and the result is a healthy blend of fresh, savory flavors--a combination of European and Eastern foods.

A national dish of Lebanon,"Kibbeh," is known worldwide. This highly seasoned mixture of finely minced lamb, bulgar (cracked wheat), and chopped onion can be shaped into balls and fried, or made into a pie that has minced lamb, onions, and pine nuts. If interested in a more sour flavor, pomegranate syrup, or lemon juice, is added.

Key ingredients:

bulgur
chick peas
cinnamon
cumin
grape leaves
lamb
pine nuts
pita bread
lentils
tahini

Other tasty Lebanese dishes include:

  • Hummus - Chickpeas, mashed with garlic mixed with tahini (sesame oil) and lemon juice. Then strained through a strainer. Use as a dip with crackers.
  • Tabbooleh - Bulgur, lemon juice and olive oil mixed with chopped parsley, tomato and onion. Serve with grape leaves.
  • Kafta - Lamb, finely ground, mixed with chop onions and parsley, cinnamon and sweet and hot peppers. Mold on skewers, grill over open fire. Serve in pita bread.
  • M'jaddarah - Lentils, cooked, mixed with soft onions, oil and rice. Season with cumin, allspice and salt-and-pepper. Simmer uncovered until the mixture has thickened. Serve with a sprinkle of crispy onions on top.

Combine these and other Lebanese dishes to create a "mezze" or a plate of appetizers for your family and friends. Learn to expand your taste buds to include the many tantalizing Lebanese foods!

Article by: St. Louis Public Library staff