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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
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.
Paperback, 256 pages
Published April 4th 2001 by Running Press
(first published January 30th 2001)
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Madelain Farah, who learnt traditional Lebanese cooking from her mother, recreates more than 200 authentic Lebanese recipes and makes them easy to cook in Western kitchens. The book includes a range of classic Middle Eastern recipes such as hummus, falafel, cucumber yogurt salad, baked fish with tahini sauce and roasted eggplant dip. She also presents the recipes with their Arabic names for more authenticity.
Simple, clear instructions. Authentic and close to my own grandmother's recipes. No photos, but oddly that makes it easier for me to focus on the recipes. Includes several hard to find recipes for lamb delicacies that were delicious. A must have for this Lebanese girl's cookbook shelf.