Food for the Vegetarian: Traditional Lebanese Recipes

by Aida Karaoglan

Lebanon's cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon's unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans. This tantalizing collection of vegetarian recipes-passed down from mother to daughter, generation after generation-has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens. Accompanied by colorful photographs, these tempting and delicious dishes are straightforward and easy to prepare. They offer exotic alternatives to those wishing to rely more on plant protein and less on meat protein.

Genres: Cookbooks, Food

165 pages, Paperback

First published October 1, 1990

Reviews

[Patricia · Rating 3 out of 5]

This book gives amazing tips for traditional Lebanese cooking. They share everything from how to preserve fruits in jellys and jams to stuffed artichoke hearts, pickled walnuts to homemade cheese and yoghurt. Stunning pictures give you an insight as to the traditional serving of some of the dishes, but I assure you that these recipes will taste amazing no matter how you serve them.
Not gluten-free friendly, but 70-75% of the recipes can be made with no wheat or milk if needed. Still an excellent resource for the Celiac wishing to put some new and interesting tastes on the table.

[Debi Cates · Rating 5 out of 5]

A long time resident of my Lebanese Cookbook Shelf
Published in 1988, "adapted to Western kitchens"
Vegetarian, so there is cheese and yogurt, as is traditional in Lebanon
Scatterings of photos but not images for all recipes
Includes phonic Arabic name of recipe
No nutritional information

[Sarah · Rating 5 out of 5]

Yum.