Lebanese Cuisine

Lebanese Cuisine Author Anissa Helou
ISBN-10 1904010415
Year 2003
Pages 256
Language en
Publisher Grub Street the Basement
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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 cuisines. Short-listed for the prestigious Andre Simon Award in England, this book has garnered rave reviews from both sides of the Atlantic. "Lovers of gourmet food with a sense of adventure will welcome the addition of this book to their shelves".--NEW YORK POST.

Classic Lebanese Cuisine

Classic Lebanese Cuisine Author Kamal Al-Faqih
ISBN-10 9780762756490
Year 2009-09-01
Pages 256
Language en
Publisher Rowman & Littlefield
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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 Cuisine

Lebanese Cuisine Author Madelain Farah
ISBN-10 1568581793
Year 2001
Pages 256
Language en
Publisher Running Press
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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.

Lebanese Cuisine

Lebanese Cuisine Author Andrée Maalouf
ISBN-10 0863566448
Year 2010
Pages 176
Language en
Publisher
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Passionate and renowned chefs Andree Malouf and Karim Haidar continue the Lebanese tradition of exquisite culinary invention in this collection of soups, salads, meats and deserts."

Lebanease Cuisine

Lebanease Cuisine Author Lina Khatib
ISBN-10 9781419627286
Year 2006-04-05
Pages 184
Language en
Publisher Lina Khatib
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Savor the exquisite side of Mediterranean cuisine with over 150 delicious, healthy and easy to prepare Lebanese specialties.

Lebanese Cuisine

Lebanese Cuisine Author Dahlia & Marlène
ISBN-10 9782372971348
Year 2014-11-27
Pages 134
Language en
Publisher Edizioni R.E.I.
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New Edition. Lebanese cuisine is perhaps one of the most typical expression of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition. This is especially noticeable in the prevalence of the use of the lamb, the abundant use of nuts, especially almonds and pine nuts, and dressings made from lemon juice. Lebanese cuisine is a delight for hovering. Using fresh ingredients and flavorful spices and refined, the Lebanese have acquired the best aspects of Turkish and Arabic giving them a French twist. The soups are light, enriched with lentils and spiced with cinnamon. Dish is the tabbouleh, a salad of parsley, tomatoes and burghul, with many variations, the taste reminds decidedly lemon. Diffuse are stuffed vegetables such as pumpkins, eggplant and chard stuffed with vegetarian, meat and rice and meat and pine nuts. It is commonly found on the tables the "kabees", Lebanese pickles, but also a lot of salads and fruits. Even in wine Lebanon is unmatched with other Middle Eastern cultures. There is an oasis in Lebanon that the story was not touched by Islamic fundamentalism, nor by conflicts: the Bekaa Valley, a stronghold of one of the oldest wine production. In Lebanon were the Phoenicians, four thousand years ago, to bring the culture of the vine. The cultivation of the vine was maintained and even enhanced with the arrival of the Orthodox Christian community in the territory, although production was limited to the consumption for ecclesiastical rites and their canteens. Recipes on the volume: Ashta Awamaat Baba Ghanoush Babaghannush baklava Batata Harra Burghul with walnuts Grouper with sauce Tarator Cream with cumin (mighli) Eggah with leeks Spinach dumplings Falafel Fattoush Ganache Milk Halawet el jibn Hummus Imjadra Eggplant salad Lebanese Salad Chicken roulade with sage Kafta meshwi Kibbee Laban b'khiar (cucumber salad with yoghurt) Lahm biajin (pizzas with meat) Makloubeh Manakiche b'zaatar (Pizza Lebanese thyme) Mjadarah Musakhan Mutabbal Koosa Nkhaat Mtabbli Pita bread Pastries with walnuts and almonds Baked fish with tahini sauce Fish with saffron Meatloaf Rice to Lebanon Salami Dates Salata Al-Filfil Tarator sesame sauce Sugar syrup Shish Tavuk Tabuleh Tabuleh curry Warak Inab White Coffee Za'atar

Lilo s Lebanese Cuisine Cookbook

Lilo s Lebanese Cuisine Cookbook Author lillian kalash
ISBN-10 149101976X
Year 2013-07-19
Pages 32
Language en
Publisher CreateSpace
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This is a Lebanese cuisine cookbook, the recipes in this book are traditional, home-style cooking, all the recipes are easy to make, passed down from generation to generation. this is volume 1, it Features 22 recipes including most of the Lebanese Mezza dishes such as tabouli, fatoush, hummus and more, also some main dishes, very healthy and delicious. In Lebanon, a meal is a social event, the table is always full, soups, salads, mezza and entrees, are all served the same time and shared around, and there is always bread on the table. Bon Apetit, I hope you will enjoy making these recipes as much as I do.

Articles on Lebanese Cuisine Including Ch Teau Musar Ch Teau Ksara Ixsir Wine Massaya Lebanese Wine Phoenicians and Wine Buns and Guns Crepaw

Articles on Lebanese Cuisine  Including  Ch Teau Musar  Ch Teau Ksara  Ixsir Wine  Massaya  Lebanese Wine  Phoenicians and Wine  Buns and Guns  Crepaw Author Hephaestus Books
ISBN-10 1244292028
Year 2011-09-28
Pages 96
Language en
Publisher
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. This particular book contains chapters focused on Lebanese cuisine, Lebanese wine, Wineries of Lebanon, Food companies of Lebanon, Beer and breweries in Lebanon, and Fast-food chains of Lebanon. More info: Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.

My Mother s Table

My Mother s Table Author Maria Antoon
ISBN-10 0692341897
Year 2014-12-14
Pages
Language en
Publisher
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My Mother's Table is a collection of authentic Lebanese recipes passed down from mother to daughter over several generations and simplified in this easy to use cookbook.

The Lebanese Kitchen

The Lebanese Kitchen Author Salma Hage
ISBN-10 0714864803
Year 2012-10-22
Pages 512
Language en
Publisher Phaidon Press
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Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.

Simply Lebanese

Simply Lebanese Author Ina''am Atalla
ISBN-10 9781859643433
Year 1999-01-01
Pages 240
Language en
Publisher Garnet Publishing Ltd
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Ina''am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina''am''s anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.

The Lebanese Kitchen

The Lebanese Kitchen Author St. Elijah's Orthodox Church (Ottawa, Ont.). Ladies Society
ISBN-10 0921165145
Year 1990
Pages 221
Language en
Publisher Carp, Ont. : Gai-Garet Design & Publication
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Everything on Lebanese Cuisine Including Its History Lamb Samosa Dolma and More

Everything on Lebanese Cuisine Including Its History  Lamb  Samosa  Dolma  and More Author Elodie Smith
ISBN-10 1242297022
Year 2011-08
Pages 188
Language en
Publisher Webster's Digital Services
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This exotic type of cuisine is unveiled before your eyes in this book. Anything that once sounded complicated and unknown will now be just delicious and appealing. It includes dishes such as baklava, hummus, fattoush, and more. Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.

Lebanese Cuisine Halloumi Kebab Halva Ka ak Ghorabiye Eggplant Salads and Appetizers Tahini Semolina Cottage Pie Aladdin s Eat

Lebanese Cuisine  Halloumi  Kebab  Halva  Ka ak  Ghorabiye  Eggplant Salads and Appetizers  Tahini  Semolina  Cottage Pie  Aladdin s Eat Author Source Wikipedia
ISBN-10 1156519543
Year 2011-08-14
Pages 30
Language en
Publisher Books LLC, Wiki Series
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 28. Chapters: Halloumi, Kebab, Halva, Ka'ak, Ghorabiye, Eggplant salads and appetizers, Tahini, Semolina, Cottage pie, Aladdin's Eatery, White coffee, Shish taouk, Mahlab, Polvor n, Arab salad, Mujaddara, Markook, Ma'amoul, Baharat, Meghli, Kashk, Fried cauliflower, Kibbeh nayyeh, Shishbarak, Fried aubergine, Jibneh Arabieh, Kousa Mahshi, Toum, Baladi cheese, Sfouf. Excerpt: Kebab (Turkish: Kebap, Kurdish language: Persian:, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap) is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or d ner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. The Arabic word possibly derives from Aramaic kabb b, which probably has its origins in Akkadian kab bu meaning "to burn, char." The term was used in the Babylonian Talmud in discussion of Temple animal offerings that they not be kabb b (burned). The Kurdish term kab b was adopted by medieval Arabs, and Turks as kebab. In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period. Kebab was u...

Best of Lebanese Cooking

Best of Lebanese Cooking Author Fatme Dimachk
ISBN-10 1469130343
Year 2012-04-16
Pages 112
Language en
Publisher Xlibris
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The Best of Lebanese Cooking is about Lebanese cuisine and different ethnic food. It is best for people looking to try different recipes and eat healthy. This book is for my daughter and to all busy women who has no time to prepare healthy and delicious recipes. The book introduces you to a variety of healthy Lebanese ingredients and learn from easy to follow recipes. From main dish to side and salad dishes to different seasonal ingredients. From fruit, vegetable, grain, spices, olive oil. And from dairy, bread, pastry, sweets, small breakfast ideas, and for dinner. From the best healthy ingredients Lebanon land has to offer with its rich history and culture Next time you decide to dine in try to complete a meal from the soup, salad, the main dish and simple hors d'oeuvres, to the Lebanese cooking famous in every place from tubules' to falafel and zaater thyme bread, pastry, and meat, chicken sandwich, and other side dishes. Easy to follow. Easy to find recipes for any meal or occasion.