the-lebanese-cookbook

by dekmak-hussein-brigdale-martin

A beautiful country stretching across a small section of the Mediterranean Sea, Lebanon is famous for its natural landscape, which combines bewitching beaches, glorious mountains and emerald green fields. In Lebanon the table is always full. Soups, salads, mezze and entrees are all served the same time and shared around, and there is always bread on the table. The recipes in this book are traditional, home-style cooking. Most are very straightforward and you'll find you don't need many unusual ingredients. You can entertain for all tastes and appetites by serving a selection of dishes from the various chapters. Dekmak will surely give you a Mediterranean treat.

Hardcover

First published October 1, 2007

Reviews

[Meredith Keller · Rating 1 out of 5]

Great reading, but the recipes just don’t come out well. One recipe says to cook lentils for 20 minutes, another one says 35. A bread recipe contained so little yeast I was skeptical but followed the instructions anyway and was sorry I didn’t follow my gut and just add more to keep the rising time consistent with the recipe’s instructions. One recipe says to cook lamb shoulder for 20 minutes, another one says 70 minutes...etc.

Nice photos though.