Lebanese Mountain Cookery
One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.
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A Few Helpful Tools for the Kitchen
30 minutes allspice Arabic bread Aunt baking bowl bring to boil broth burghul butter cabbage casserole chick peas chicken cinnamon clove cook cool cover pan crushed dried spearmint cup chopped cup finely chopped cup olive oil cups water Deep fry dehen dish dough eggplant eggs fatayer FATTEE fattoush filling fish flavor flour fresh lemon juice freshly ground pepper garlic grapeleaves green beans ground cinnamon Hamady hummous inch jars kefta kibbeh kishik KOOSA OR ZUCCHINI layer Lebanese lentils low heat milk mixture olive oil onions orange flower water ounces oven parsley peeled pickled pine nuts pomegranate potatoes pound lamb quart recipe basic Reduce heat rice salad scallions Serve hot simmer sliced soaked soup spearmint leaves spices spinach spoon Sprinkle squash stew Stir sugar sumac syrup tabbouleh tablespoons tahini teaspoon salt tender thick tomato sauce V2 cup vegetable oil vinegar walnuts wheat white sauce yoghurt sauce zaatar
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Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant ...
Limited preview - 1998