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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Lebanese
    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Lebanese

       
     

    How to Cook dishes from Lebanon


    Lebanon Lebanon is home to many excellent dishes combining Mediterranean and Middle Eastern influences, including many excellent choices for vegetarians.

    Lebanese food tendsto make extensive use of garlic, lemon juice and olive oil. Poultry is eaten more often than red meat, although lamb is used in a number of recipes. As already noted, there are also a great variety of vegetable dishes including ones with cooked, raw and pickled vegetables.

    Some popular Lebanese recipes and dishes include:
    • Balila - Boiled chickpeas with cumin, garlic, salt and olive oil.

    • Batata harra - Spicy potatoes prepared by frying potatoes and red pepper in olive oil. Coriander, chili and garlic are used to flavor the dish.

    • Bathenjan makli - Fried eggplant with tahini sauce, lettuce, parsley and tomatoes. Sumac, bell peppers, or garlic and lemon are sometimes added. It is often served on top of pita bread or sliced bread.

      Bathenjan makli

    • Hummus - A paste made from chickpeas and tahini. It may be garnished with parsley and smac, or sour pomegranate seeds. Whole chickpeas and olive oil and usually placed on top, and the dish mayu be served with pickled cucumbers and hot green peppers.

    • Hummus awarma - Hummus with grund meat, onions and pine nuts.

    • Kibbeh - A shell made from bulgar wheat, stuffed with ground lamb and fried.

      Kibbeh

    • Labneh - Strained yoghurt. It is sometimes dried, formed into balls, herbs and spices added, and then stored in olive oil.

      Labneh

    • Mujaddara - Lentuils with rice or wheat, garnished with cooked onions.

    • Shawarma - Cooked slivers of meat in pita bread. When chicken is used, the sandwich is generally toasted after being made, but when other meats (beef or lamb) are used, the sandwich is immediately eaten.

    • Shish taouk - A kebab made from cubes of chicken which are marinated and then cooked on a skewer using a grill.

    • Tabbouleh - A salad made from bulgur, mint, chopped parsley, scallion and tomato. Other herbs as well as lemon juice, olive oil and seasonings are usually added.

      Tabbouleh

    • Zahra mekleyah - Fried cauliflower often accompanied by tahini sauce, lettuce, parsley and tomatoes. It may be grilled or toasted, and can be eaten bhot or cold. The dish is often served on top of pita bread or sliced bread.


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    Lebanese Cookbooks

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    Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking

    By Julie Ann Sageer

    GRIFFIN
    Released: 2017-06-06
    Hardcover (304 pages)

    Julie Taboulie s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
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    • GRIFFIN
    Product Description:

    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.

    The Lebanese Cookbook

    By Salma Hage

    Phaidon Press
    Released: 2019-06-12
    Hardcover (512 pages)

    The Lebanese Cookbook
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    Product Description:

    The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes

    On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources.

    This definitive guide by James Beard award-winning author Salma Hage, brings together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.

    Recipes range from the familiar to fresh discoveries, and from meat, fish, and poultry dishes to a wealth of vegetable-based, dairy-free, and gluten-free options.

    A Taste of Lebanon: Cooking Today the Lebanese Way

    By Mary Salloum

    Interlink Pub Group
    Paperback (190 pages)

    A Taste of Lebanon: Cooking Today the Lebanese Way
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    Product Description:
    A Taste of Lebanon Cooking Today The Lebanese Way A cultural as well as a gastronomic delight, this book maintains the authentic flavor of the Middle East while adapting recipes to suit Western lifestyles and kitchens. It is a valuable guide to the incredible diversity of Lebanese cookery. Over 200 recipes include appetizers, sauces, soups, salads, yogurt dishes, main courses, pastries and desserts, plus ingredient information and helpful hints. See, also, A Taste of the Mediterranean.

    7" x 10"; 17 color photographs; wire coil bound

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

    By Kamal Mouzawak

    Quarry Books
    Hardcover (160 pages)

    Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut s Souk El Tayeb Market
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    Product Description:

    Make food not war.

    Straight from the eastern shores of the Mediterranean, chef and creator of the first farmers' market in Beirut, Kamal Mouzawak brings you healthy and inspiring dishes, featuring classic Lebanese ingredients.

    Lebanese Home Cookingis a mouthwatering cookbook that teaches traditional Lebanese home cooking with regional and religious variation. You won't find these authentic recipes in many Middle-Eastern restaurants! With over 50 gorgeous recipes including kebbeh, mehsheh, tabikh, mujadara, and mouaa'janat, you'll have amazing and exciting homecooked meals in no time.

    "To me, the Souk is the epitome of what it means to 'have guts'. Despite bombings and unrest in their city, the market continues to not just function, but to flourish - celebrating culture, cuisine and agriculture. It's very existence is as an act of resistance against sectarian violence." - Rene Redzepi "Lebanese culture served on a plate." CNN

    "If I was surprised, it was at what Kamal is doing at Souk el Tayeb, bringing cooks from different social, political and regional sectors." - Chef Anthony Bourdain

    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More

    By Joumana Accad

    Health Communications Inc
    Released: 2014-09-02
    Paperback (320 pages)

    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
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    Product Description:
    Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, 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 healthful and 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. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured:
    • Spinach turnovers (Fatayer bel-sabanegh)
    • Meat pies (Sfeeha)
    • Kibbeh tartare (vegan)
    • Red pepper and walnut dip (Muhammara)
    • Lebanese couscous (Moghrabieh)
    • Red lentils and rice purée (Mujaddara Safra)
    • Eggplant casserole with tomato, meat
      and yogurt sauce topping (Fattet al-makdoos)
    • Meat loaf with potato slices (Kafta bel-saniyeh)
    • Zucchini or cauliflower fritters
    • Wings, Lebanese-style
    • Fattoush salad
    • Beet hummus (Mama dallou'a)
    • Zaatar and tapénade bread
    • Wheat berry and milk pudding (Amhiyet bel-haleeb)
    • Sesame and pistachio cookies (Barazek)
    • Lebanese semolina cheesecake (Knafeh)
    • Baklava in a speedy ten-minute version!

    While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients.

    Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.

    Lebanese Cookbook

    By Elaine, Selwa Anthon Dawn

    Weldon Publishing
    Hardcover

    Lebanese Cookbook
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    Feast of Lebanese-Style Home Cooking: Recipes from Comptoir Libanais

    By Tony Kitous

    Abrams Books
    Released: 2018-11-06
    Paperback (288 pages)

    Feast of Lebanese-Style Home Cooking: Recipes from Comptoir Libanais
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    Product Description:
    Tony Kitous’s twenty-three (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.A Feast of Lebanese-Style Home Cooking makes this exotic cuisine easily accessible at home, with eighty recipes for dishes that blend traditional cooking with modern flavors. The book covers everything from a wide range of mezze―small dishes―including salads, dips, and hot dishes to grills and barbecues to spectacular recipes for soups, breads, pastries, beverages, and desserts, while ensuring that each dish uses readily available ingredients and basic kitchen equipment. Featuring the striking food photography of Dan Lepard, which accompanies each recipe, A Feast of Lebanese-Style Home Cooking is a culinary celebration that satisfies readers’ yen for delicious, stylish, and simple recipes―perfect for fans of Jerusalem and Ottolenghi.

    Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen

    By Maureen Abood

    Running Press Book Publishers
    Released: 2015-04-28
    Hardcover (256 pages)

    Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
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    • Running Press Book Publishers
    Product Description:

    Publishers Weekly's Top 10 Cookbooks for Spring 2015

    Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers.

    Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

    The Lebanese Cookbook

    By Hussein Dekmak

    Hippocrene Books
    Hardcover (160 pages)

    The Lebanese Cookbook
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    Product Description:
    A beautiful country stretching across a small section of the Mediterranean Sea, Lebanon is famous for its natural landscape, which combines bewitching beaches, glorious mountains and emerald green fields.

    In Lebanon the table is always full. Soups, salads, mezze and entrees are all served the same time and shared around, and there is always bread on the table. The recipes in this book are traditional, home-style cooking. Most are very straightforward and you'll find you don't need many unusual ingredients. You can entertain for all tastes and appetites by serving a selection of dishes from the various chapters. Dekmak will surely give you a Mediterranean treat.

    I'm Possible: The Mediterranean Diet Lebanese Cookbook

    By Ayoub David Haddad Wwii Iwo Jima Marine

    Christian Faith Publishing, Inc
    Paperback (166 pages)

    I m Possible: The Mediterranean Diet Lebanese Cookbook
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    Product Description:

    The Mediterranean diet a.k.a. fountain of youth is brought to you by the author's secrets in Lebanese cuisine, The Mediterranean Cookbook: Good for Your Heart and Soul. The health benefits of Lebanese cuisine are so mind-blowing that this cookbook is a must-have for every individual on this planet! Packed with potent antioxidants, vitamins, proteins, and minerals, Lebanese ingredients come together to bring multiple health benefits that have proven to not only to change your life but to improve it...for the health of it! I'm possible because "I can do all things through Christ who gives me strength" (Phil. 4:13).

    Healthy food, healthy life.

    You are what you eat.


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