New Flavours of the Lebanese Table

Front Cover
Random House, Mar 31, 2012 - Cooking - 320 pages

The food of Lebanon has long been rated as one of the great cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled mead, fish, olive oil and yoghurt. In this evocative new book, Nada Saleh, a trained nutritionist and talented cook, presents 200 imaginative recipes from her native Lebanon.

Throughout she draws upon her many happy memories of a vibrant and sun-baked land - the family occasions when they ate in the shade of the poplar trees, enjoying mezze (traditional appetisers), meshwi (grilled meat) and locally grown fresh fruits of the season alongside delicate sweet dishes, washed down with Turkish coffee. From tempting vegetable and salad dishes like Yoghurt and Spinach Salad, via delicate Cod with Tahini to enticing Upside Down Aubergines, Stuffed Meat Roast and mouthwatering Walnut, Pistachio and Date Pastries and Molasses with Sesame Cream and Fig Jam, this charming book is a joy to cook from and is suffused with warmth and love for a distant land that, even in adversity, beguiles and inspires.


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List of Recipes
Salads Vegetables and Grains
Cracked Wheat Salad
Bread Salad
Cabbage Salad
Purslane Salad
Yoghurt Onions Garlic and Eggs
Raw Kibbeh
Baked Kibbeh
Fried Kibbeh
Mothers Milk
Kibbeh in Tahini Sauce
Kibbeh in Yoghurt

Thyme Salad
Tomato and Onion Salad
Special Christmas Salad
Artichoke Salad
Monks Salad
Green Bean Salad
Potato Salad with Cream of Sesame
Chickpea Salad
Field or Brown Bean Salad
Butter Bean Salad
Lentil Salad
Fried Cauliflower
Fried Potatoes
Green Beans in Oil
Wild Chicory in Oil
Broad Beans in Oil
Okra Ladys Fingers in Oil
Aubergine Moussakaa
Whole Broad Beans in Oil
Chickpea Dip
Aubergine Dip
Pumpkin Dip
Cracked Wheat with Tomatoes
Courgettes with Cracked Wheat
Flamed Green Wheat with Vegetables
Potato Kibbeh Patties
Pumpkin Kibbeh
Split Broad Beans and Coarse Burghol
Mixed Grains and Beans
Artichokes Broad Beans and Swiss Chard
Blackeyed Beans and Swiss Chard
Vermicelli Rice
Rice with Markouk Bread
Lentils and Rice
Cream of Lentils
Spinach with Rice
Potatoes and Rice
Rice and Chickpeas
Green Beans Buried in Rice and Olive Oil
Stuffed Swiss Chard
Potatoes with Fragrant Spices and Walnuts
Walnuts with Cayenne
Butter Beans in Tomato Sauce
Thyme Bread
Spinach Triangles
Fish in Pastry with Vegetables and Parsley
Turnovers Filled with Meat
Pastry with Meat and Sumac
Chicken Soup with Rice and Parsley
Lemony Lentil Soup
Creamy Lentil Soup
Soup with Meat
Dried Pea Soup
Thick Red Lentil Soup
Mung Bean Soup
Fried Red Mullet
Fish with Tahini
Fish with Rice and Cumin
Chilli Fish
Fish Kibbeh
Baked Fish
Fried Whitebait
Fish with Rice
Fish with Almonds
Chilli Fish with Pine Nuts
Poultry and Eggs
Cleaning a chicken
Turkey Stuffed with Rice
Stuffed Chicken
Chicken Rice and Tomatoes
Chicken with Potatoes
Chicken Kebab
Chicken with Peppers
Chicken Flamed Green Wheat Chillies and Pistachios
Spiced Chicken
Chicken and Basil
Chicken with Thyme
Chicken with Almonds
Chicken Rice Aromatic Herbs and Yoghurt
Poussin Stuffed with Flamed Green Wheat
Chicken in a Walnut and Pomegranate Syrup
Eggs Olive Oil and Sumac
Eggs Garlic and Spices
Stuffed Vine Leaves
Stuffed Cabbage
Jews Mallow
Aubergines with Pine Nuts and Tomato
Upside Down Aubergines
Stuffed Artichokes
Courgettes Farci and Pine Nuts
Lamb Dumplings in Yoghurt
Fried Meat Patties
Baked Kafta
Meatballs in Tomato Sauce
Spiced Meat
Marinated Lamb with Spices Yoghurt and Rice
Dervishs Beads
Lebanese Couscous
Stuffed Meat Pot Roast
Fried Liver
Lebanese Spiced Sausages
Meat Potatoes and Red Wine Vinegar
Leg of Lamb
Meat with Olives
Potato Cake with Aromatic Meat Filling
Meat in Vinegar
Minced Meat Bread and Yoghurt
Courgettes Mince and Mint
Green Bean Stew
Cauliflower Stew
Tomato Stew
Jews Mallow Stew
Courgette Stew
Broad Bean Stew
Spinach Stew
Aubergine Stew
Yoghurt Soft Cheese
Yoghurt Cheese Balls in Oil
Yoghurt Fermented Cheese with Dried Thyme and Red Pepper
Cucumber and Yoghurt Salad
Spaghetti with Yoghurt
Aubergines in Yoghurt
Chickpeas with Yoghurt and Mince
Broad Beans Yoghurt and Fried Bread
Spinach in Yoghurt
Beetroot in Yoghurt
Conserves and Jams
Seville Orange Preserve
Date Preserve
Quince Preserve
Apricot Preserve
Dried Fig Jam
Whole Cherries Preserve
Wheat or Barley in Orangeflower Water
Flour and Rice Puffs in Syrup
Walnut Pistachio and Date Pastries
Creamy Pudding Rice
Cheese Sweet
The Nights of Lebanon
Baked Date or Walnut Cake
Sultanas and Raisins in Fragrant Water
Spiced Rice Pudding
Lebanese Pain Perdu
Sesame and Hazelnut Candies
Feast Girdle Cakes
Anise Cakes
Turmeric Cakes
Fragrant Pomegranate and Pine Nut Salad
Pastry with Cheese
Baked Kataifi with Cheese
Fragrant Ground Rice and Milk
Salep Ice Cream
Semolina Cakes with Yoghurt
Pickled Vegetables
Pickled Olives
Pickled Cucumber
Pickled Turnips
Pickled Cabbage Stuffed with Walnuts Garlic and Chillies
Pickled Aubergines with Walnuts
Tahini Sauce
Garlic Sauce

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About the author (2012)

Nada Saleh was born in Beirut and has many happy memories of her childhood there. She speaks English, Arabic and French and has travelled extensively in the Middle East. In addition to being a cookery writer (her first book, The Fragrance of the Earth, was shortlisted for the Andre Simon Cookery Book of the Year award), she is a trained nutritionist and a member of the British Academy of Gastronomes. She has lived in Holland Park, London, for over 20 years and is resident cook at Books for Cooks in Notting Hill where her cookery demonstrations are always sell-outs.

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