Lebanese Cuisine: Over Two Hundred Authentic Recipes Designed for the Gourmet, the Vegetarian, the Healthfood Enthusiast

by Madelain Farah

With over 200 recipes Lebanese Cuisine is designed for the gourmet, the vegetarian, and the health food enthusiast.

Genres: Cookbooks, Cooking

160 pages, Paperback

First published January 1, 1972

Reviews

[Jerry · Rating 5 out of 5]

So far, this has been a great book. The Slatat al-Banadura is nothing more than tomato salad, but the combination of ingredients—garlic, lemon juice, cucumbers, tomatoes, onion, olive oil—is the best simple salad I’ve ever made. And the Tum biz-Zayt, a garlic sauce with garlic, olive oil, lemon juice, and salt is probably going to end up being the most common sauce I’ll be using on chicken and pork.

The book is filled with some great ideas for eggplant, lentils, and lamb as well. I expect to be using this one a lot.

[Stephanie · Rating 3 out of 5]

When it was first published, this was a gem. Although it’s had several printings, it is kind of dated now. Some ingredients like brains aren’t available. Today’s cooks want photos of every recipe and this doesn’t have a lot of photos. All the recipes are relatively simple to make.

[Danielle Mccoy · Rating 5 out of 5]

Easy, simple, obviously delicious food. I want to own this book

[Trudy · Rating 4 out of 5]

Madelain Farah, who learnt traditional Lebanese cooking from her mother, recreates more than 200 authentic Lebanese recipes and makes them easy to cook in Western kitchens. The book includes a range of classic Middle Eastern recipes such as hummus, falafel, cucumber yogurt salad, baked fish with tahini sauce and roasted eggplant dip. She also presents the recipes with their Arabic names for more authenticity.

[Gail · Rating 5 out of 5]

This book is my go-to for Lebanese cooking the way my family makes it.

[Cynthia Wheelehan]

Recommended by my Lebanese friends... eat this food!