You can’t go wrong with a good garlic sauce recipe, and this one deserves to be in regular rotation (particularly if you plan on making shawarma any time soon!). Here, readers will find recipes for the rural mountains’ meals, traditional plates from the north and south along the Mediterranean coast and street food. Home cooks can make a stunning combination of flavors at their own kitchen with inexpensive and simple ingredients. Born in Central New York and raised in the Finger Lakes, her dry, friendly way in the kitchen gives the flavourful food she shares a vibrant quality. It encompasses the full breadth of authentic Lebanese cuisine and includes favorites such as baba ganoush, tabbouli, and kibbi. It also features Al-Faqih’s signature recipes such as fire-roasted wheat with lamb. About the Author:The author of this cookbook is Mona Hamadeh. Born and grew up in Lebanon’s beautiful mountains, she was passionate about Lebanese food and cooking even when coming to the UK. This cookbook is Mona’s third one, where she shares again her continuing passion for the delicious and healthy Lebanese food enjoyed for generations. Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen

It is an authentic, stunning cookbook that captures the best that the city has to offer, from classics to the more modern favorites. You can actually have this on its own like a soup, but it’s most commonly enjoyed over Lebanese Rice or any other type of rice. For a low carb option, try it with quinoa or cauliflower rice. More Lebanese Stews One of the best Lebanese cookbooks, the 500 recipes in the book span from simple to complex, traditional to inventive, and are all accompanied by stories of Salma’s own home-cooking experience and childhood.

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Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch If you are a fan of Lebanese cuisine and wish to recreate your favorite recipes at home, a Lebanese cookbook can be the perfect addition to your kitchen.

During childhood, Maureen Abood grew up with pomegranates’ flavors, pistachios or floral waters, cinnamon and bulgur wheat, lentils, and succulent lamb. This cookbook’s approach is taking an ingredient-focused that makes the most of every season’s bounty. V – Replace the milk with soy or almond milk, then replace the eggs with 2 teaspoons egg substitute (such as Orgran No Egg) and add an additional 2⁄3 cup (5 fl oz/150 ml) water. If you’ve succumbed to temptation and made huge bowls of hummus or baba ganoush (or both!), you’ll need something to eat them with. Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dishPreheat the oven to 400oF/200oC/Gas Mark 6.
Pour half of the bread crumbs into a 9-inch/23-cm square Growing up as a Lebanese-American in Michigan, the lush flavors of Lebanese cuisine inspired Maureen to launch her award-winning blog by the same name and compile this cookbook with some of the best recipes. Abla Amad’s Lebanese Kitchen is a rare find in the culinary world. Abla began her business after learning the secrets of traditional Lebanese cooking from her mother and grandmother and honing her skills through years of cooking experience. Leah Bhabha is a cookbook co-author, recipe tester, and food writer that people can find her work in numerous publications. She collaborated with Julie Ann Sageer on Julie Taboulie’s Lebanese Kitchen cookbook. Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

As shown in the title, this book is about vegetable and pulse dishes, which most Lebanese prefer to eat most of the time. The majority of these dishes are suitable for vegans as dairy and eggs are seldom used in cooking. With this timeless Lebanese cookbook, you can learn how to perfectly layer flavors like fresh mint, olive oil, garlic, and lemon juice from the confines of your kitchen. It also includes vegan, gluten-free, and dairy-free options and is full of vibrant pictures of various recipes to make them easier to follow. 7. A Lebanese FeastThe first cookbook of its kind devoted specifically to Lebanese cuisine, A Taste of Lebanon, written by Mary Salloum, introduces foreign readers to the rich and lush world of Lebanese food.

Moreover, Al-Faqih’s signature classics are also showcased that brings up a new breath to the readers. With step-by-step instructions accompanied by full-color photographs, every home cook will find Lebanese food is so accessible and flavorful. He offers an array of delicious and accessible recipes, from timeless classics to contemporary creations, reflecting Beirut’s energetic street food culture, flourishing restaurant scene, and cherished family recipes.Kafta – Also known as kofta outside of Lebanon, these are oval-shaped grilled kebabs typically made from ground beef and seasoned with herbs, onions, and spices. It features 500 authentic and easy-to-make recipes handed through many generations and includes a comprehensive compilation of the author’s family favorite Lebanese recipes. What’s great about it is that it focuses on using basic ingredients to prepare rich and delicious Lebanese meals that can be enjoyed by all! 8. Everyday Lebanese Cooking This typical Lebanese dessert is creamy and indulgent. Though often made with vermicelli, I like to use bread crumbs for a different texture. The orange flower water custard is beautifully offset by golden crumbs.