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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.

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

    By Joumana Accad

    Accad Joumana
    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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    • Taste of Beirut 175 Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
    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 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 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

    Arabesque: A Taste of Morocco, Turkey, and Lebanon

    By Claudia Roden

    Roden, Claudia
    Released: 2006-10-31
    Hardcover (352 pages)

    Arabesque: A Taste of Morocco, Turkey, and Lebanon
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    Product Description:
    In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

    From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

    From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

    From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

    Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

    By Kamal Al-Faqih

    Brand: Three Forks
    Hardcover (256 pages)

    Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites
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    Savory, heart-healthy Lebanese recipes from a renowned chef

    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. In Classic 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.

    With step-by-step instructions accompanied by full-color photographs throughout, 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.

    Lebanese Delights: The Art of Lebanese Cuisine Vegan/Vegetarian Recipe Book

    By Raymonda Naaman

    Raymonda Naaman
    Hardcover (122 pages)

    Lebanese Delights: The Art of Lebanese Cuisine Vegan/Vegetarian Recipe Book
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    Product Description:
    Vegans and Vegetarians can now enjoy the delights of Lebanese Cuisine. Raymonda Naaman has taken the cultural foods of the region and created delightful vegan and vegetarian versions of the Lebanese traditional dishes. The book is a full color masterpiece with a delicious meal on nearly every page. The book also includes techniques and details about how to prepare your foods in an authentically Lebanese way.

    Lebanese Takeout Cookbook - Black and White Edition: Favorite Lebanese Takeout Recipes to Make at Home

    By Lina Chang

    CreateSpace Independent Publishing Platform
    Paperback (114 pages)

    Lebanese Takeout Cookbook - Black and White Edition: Favorite Lebanese Takeout Recipes to Make at Home
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    Product Description:

    Craving Lebanese flavors from your favorite takeout restaurant? Not a problem! Recreate the authentic flavors of your Lebanese favorites in your kitchen in no time!

    ***BLACK AND WHITE EDITION***

    It’s no surprise that the cuisine from what was once called “the Paris of the Middle East” has become one of America’s best-loved. Mediterranean food. Lebanese cuisine boasts freshness, healthfulness, and variety. Lebanese food consists of the freshest grains, vegetables, fruit, fish and seafood, poultry, and meat. The flavors are always full, seasoned with herbs and spices.



    Inside, you’ll find:

    • A short introduction to Lebanese cuisine and the ingredients used
    • Common tools and equipment used as well cooking methods used
    • Delicious appetizers, dips and sauces such as the Chick Pea Dip (Hummus) and the Garlic Spicy Potatoes (Batata Harra)
    • Heartwarming soup recipes like the Red Lentil Soup
    • Rejuvenating salads like the Lebanese Salad with Pita Crisps (Fattoush Salad)
    • Satisfying sandwich recipes like the Falafel Sandwich, the Shish Taouk Pita, and the Halloumi Cheese Sandwich
    • Lebanese pizza recipes like the Cheese Manakeesh and the Lamb Pizza (Kafta Manakeesh)
    • Luscious beef recipes like Shawarma (roasted marinated beef ) and the Shish Kebab Grilled Lean Beef
    • Favorite chicken recipes like the Lebanese Chicken Cutlet with Citrus Sauce and the Lebanese-Style Roasted Chicken
    • Easy to make lamb recipes like the Spicy Lamb Sausages and the Lamb Meatloaf aka Lamb Diamonds (Kibbeh Sinayee)
    • Mouth-watering fish and seafood recipes like the Lebanese Grilled Fish
    • Amazing vegetarian recipes like the Lebanese Rice with Vermicelli and the Deep Fried Vegetables (Maqaali)
    • Tasty desserts like the famous Baklava and Lebanese Cheesecake (Knafeh)

    Please note that for this edition of Lebanese Takeout Recipes, all images are in BLACK and WHITE



    Let's start cooking delicious meals today! Scroll back up and order your copy today!

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

    By Maureen Abood

    Abood Maureen
    Released: 2015-04-28
    Hardcover (256 pages)

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

    Lebanese Cuisine: More Than Two Hundred Authentic Recipes Designed for the Gourmet, the Vegetarian, the Healthfood Enthusiast by Farah, Madelain (1972) Plastic Comb

    Intl Specialized Book Service Inc
    Plastic Comb

    Lebanese Cuisine: More Than Two Hundred Authentic Recipes Designed for the Gourmet, the Vegetarian, the Healthfood Enthusiast by Farah, Madelain (1972) Plastic Comb
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    Lebanese (EASY) Recipe Book: Simple Lebanese recipes using everyday ingredients enhanced with SPICE (The Spice Kit)

    By The Spice Kit

    The Spice Kit
    Released: 2014-01-13
    Kindle Edition (90 pages)

    Lebanese (EASY) Recipe Book: Simple Lebanese recipes using everyday ingredients enhanced with SPICE (The Spice Kit)
     
    Product Description:
    The Lebanese (Easy) Recipe Book provides the road map as you begin your culinary voyage to Lebanon with a collection of easy-to-follow recipes for soups, salads, chicken, beef, lamb, fish, and dessert dishes. Placing an emphasis on the usage of SPICE, all recipes can be made using 12 spices (not all at once of course!).

    The simple recipes use everyday ingredients found in nearly any grocery store and common utensils available in almost any kitchen. The book also has Fun Facts about food and the country of Lebanon to stimulate good conversation. We encourage you to discover new flavors and fare with good company. Enjoy the journey!

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