The Lebanese Heritage Cookbook
There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves. Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts. A. S. R. Indiana This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A must have for all those who love the healthy food of the Middle East. Donna A. Shalala, Office of the President, Miami University Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurants. This is a winner. Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University Over the years I have tasted Louises Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations. Sandra Ramsey-Lines, Forensic Document Examiner
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main dishes and side dishes
miscellaneous basic recipes
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½ Cup ½ hour ¼ Cup lemon ¼ Cup oil ¼ Teaspoon 15 minutes ¾ Cup 350 degree oven Add lemon juice Add salt Add tomatoes allspice approximately Bake in 350 baking powder bouillon cubes bowl Bring to boil brown bulgur burghul chic peas cinnamon Cinnamon to taste Cloves garlic Combine cook cooled cover crushed Cup lemon juice Cup pine nuts Cup rice Cup sugar Cups flour Cups water diced dish dough drain eggplant Eggs endive farina finely chopped grape leaves Green onions Kibbeh balls Knafeh laban labni Large onion Lebanese flat bread Lebanese Heritage let rest lightly lukewarm water meat Medium onions milk mixture mujudra omelet optional parsley pepper to taste pine nuts Place recipe Refrigerate rosewater rowbeh Salt and pepper Salt to taste Sauté Sauté onions shish kabob simmer simple syrup stuffing Tablespoons Tablespoons butter Tablespoons oil tahini Teaspoon salt toss yeast zucchini