Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These easy-to-make, wonderful-to-look-at dishes--abounding in vegetables, fruits, yogurt, grains, and pungent spices--also are ideal for the health-conscious diner. And, these recipes come from an author who learned them right in her grandmother's and mother's kitchens. Dig into the rich aromatic flavors of picked cucumbers, cabbage, or tomatoes; bake the pita-like Lebanese bread or herb rounds with sesame seeds; and celebrate with one of the many small savory pies filled with meat, cheese, or spinach. Make yogurt soup, scrumptious salads, green bean stew with lamb, grilled kebabs, and Turkish delight. A banquet of wonderful foods, beautifully presented.
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Book Description
Editorial Reviews
From Booklist
Americans relish Middle Eastern foods, and recent world events have only increased interest in many aspects of life from that part of the globe. Perched at a crossroads between Europe and the Middle East, Lebanon has long welcomed people of all backgrounds to share its rich bounty. In Foods of the Lebanon, Cassie Maroun-Paladin introduces readers to the Lebanese national dish with a fair assortment of kibbi recipes: raw, fried, potato, and in stuffed balls. Skewered, broiled meats show the relationship of Lebanese foods to those of Lebanon's neighbors. Westerners may sidestep some of the tasty recipes for organ meats, but even fussy eaters will enjoy her Green Bean Stew with Lamb, lightly spiced with cinnamon, allspice, and nutmeg. Close-up color photographs of finished dishes give the cook good guidance to how the product should appear when served. Complex Lebanese desserts featuring classic paper-thin pastry offer challenges even to experienced cooks, and Turkish Delight calls for unusual ingredients, including glucose and mastic
. Mark Knoblauch
Copyright © American Library Association. All rights reserved
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