Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes

From Booklist
Other areas of the Middle East have their own distinctive cooking traditions. Lebanese Cuisine offers light foods with strong flavors of cinnamon, allspice, and lemons. The late Farah compiled her list of the best Lebanese recipes and made them easy to reproduce in American kitchens. Tabbuli, here called Arabic salad supreme, with its liberal amounts of fresh parsley and mint, appeals to many tastes. Dishes with names on the order of epiphany sweet and Arabic sausage made from pork recall Lebanon's sizeable Arab Christian community. But pork and beef are still exceptions, lamb predominating in Lebanese dishes from crunchy Kibbi in all its variations to Kafta, broiled ground meat. A lack of pictures may deter those not conversant with Lebanese cooking from trying some recipes since it's not always clear what the finished dish ought to look like. Mark Knoblauch
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Book Description
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.


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In Lebanese Cuisine, Madelain Farah offers more than 200 simple to make, ethnically authentic recipes that showcase Lebanese dining for the American kitchen cook. From Shurbat al-Mawzat ma' Kibbi (Meat Soup with Kibbi Balls); Samak Ma' at-Tarature (Fish with Pine Nut Sauce); and Ma'karuni bil-Labm (Spaghetti with Custard Sauce); to Mnazlit Batinjan (Eggplant and Garbanzo Stew); Shisbbarak (Stuffed Lamb Delicacies in Yogurt Sauce); Baqdunia bit-Tahini (Parsley in Tahini Sauce); and Gbraybi (Butter Cookies), Lebanese Cuisine is ideal for family mealtime menus and gourmet dining clubs.


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