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How to Cook dishes from 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.
- 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.
- Labneh - Strained yoghurt. It is sometimes dried, formed into balls, herbs and spices added,
and then stored in olive oil.
- 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.
- 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.
So why not discover Lebanese food?
On this page, you will find a selection of Lebanese cookbooks.
Related pages on this web site:
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By Aida Karaoglan
Interlink Publishing Group
Paperback (165 pages)
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Lebanon's cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon's unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans. This tantalizing collection of vegetarian recipes-passed down from mother to daughter, generation after generation-has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens. Accompanied by colorful photographs, these tempting and delicious dishes are straightforward and easy to prepare. They offer exotic alternatives to those wishing to rely more on plant protein and less on meat protein. |
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By Monique Bassila Zaarour
Interlink Books
Paperback (142 pages)
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WINNER GOURMAND WORLD COOKBOOK AWARD 2007 This practical and comprehensive cookbook opens up a world of delightful dishes and provides numerous, inspiring ideas for healthy eating. Monique Bassila Zaarour brings three great gifts to her Lebanese Kitchen: from her Lebanese heritage, an intimate knowledge of one of the world's great cuisines; from her training as a nutritionist, scientific understanding of the health benefits of food; and from her life as a working mother, eminently practical tips. She will whip your cupboards into shape, with her advice about plastic bags and advance preparation and her arsenal of tips on how to defend your kitchen from fast-food culture. She organizes; she inspires. With packets of minced lamb and grilled pine-nuts on hand in your freezer, you too to can make healthy, delicious meals such as fortifying eggplant lamb stew, lentil soup, falafel sandwiches, stuffed zucchini, rice pilaf--in just a half hour. And for people with particular health concerns such as diabetes or heart disease, each recipe has comprehensive nutritional information. * Beautiful photography and design * Detailed, easy-to-follow recipes * Comprehensive nutritional information * Useful tips and variations |
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By Anissa Helou
St. Martin's Griffin
Paperback (256 pages)
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More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.
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By Suad Amari
Lerner Publishing Group
Hardcover (72 pages; 1)
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An introduction to the cooking of Lebanon featuring such traditional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country. |
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By Nouhad Boulos Guillaume
Garnet
Hardcover (116 pages)
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The traditional cookery of Lebanon contains an abundance of vegetarian recipes. Wholesome ingredients--sumptuous 'Mediterranean' vegetables, pulses, grains and good olive oil--are combined with fresh herbs and subtle spices into an array of delicious and healthy dishes. Many of the recipes within this book will be new to Western readers, and will provide vegetarian (and non-vegetarian) cooks with a wealth of new ideas for individual dishes and splendid buffet spreads. A Lebanese Harvest presents around a hundred recipes, each one colorfully illustrated and with step-by-step instructions. |
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By Janet Kalush
J. Lorraine Co.
Paperback (122 pages)
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Click Here | - ISBN13: 9780967266305
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Product Description:
Cooking is Janet Kalush's passion. With a heartfelt "Ahlan Wa Sahlan" she welcomes her guests and makes them feel comfortable and relaxed. She especially loves to share her Lebanese heritage through her cooking. It's a toss-up who has the most enjoyment, the cook or the guests! |
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By Debra Carol Saloom Strickland
Trafford Publishing
Spiral-bound (60 pages)
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This recipe book is for anyone of any age desiring to learn the ancient art of Lebanese - American Cooking. This is a collection of our Mama's best recipes, and a brief family history as well. |
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By Shirley Baiad Davis
Spiral-bound
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Alexandra's Lebanese Cooking:
Unknown Binding
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By Nita Mehta
SNAB Publishers
Paperback (104 pages)
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