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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes Paperback – Mar 14 2001
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Other areas of the Middle East have their own distinctive cooking traditions. Lebanese Cuisine offers light foods with strong flavors of cinnamon, allspice, and lemons. The late Farah compiled her list of the best Lebanese recipes and made them easy to reproduce in American kitchens. Tabbuli, here called Arabic salad supreme, with its liberal amounts of fresh parsley and mint, appeals to many tastes. Dishes with names on the order of epiphany sweet and Arabic sausage made from pork recall Lebanon's sizeable Arab Christian community. But pork and beef are still exceptions, lamb predominating in Lebanese dishes from crunchy Kibbi in all its variations to Kafta, broiled ground meat. A lack of pictures may deter those not conversant with Lebanese cooking from trying some recipes since it's not always clear what the finished dish ought to look like. Mark Knoblauch
Copyright © American Library Association. All rights reserved
About the Author
Madelain (deceased) was born in Portland, Or, to Lebanese Parents.
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Top Customer Reviews
The recipes for Baked Kibbi (Kibbi bis-Sayniyyi) and Baqlawa are among my favorites (I prefer the rose water approach to Baqlawa to the cinnamon most commonly found in such recipes).
The author also presents the recipes with their Arabic names, as well as pronunciation rules, for more authenticity.
For an alternative, I recommend "Classic Lebanese Cuisine". The author has some recipe videos on YouTube, so you can see for yourself before you buy.