Foods of the Lebanon - Softcover

Americans relish Middle Eastern foods, and recent world events have only increased interest in many aspects of life from that part of the globe. Perched at a crossroads between Europe and the Middle East, Lebanon has long welcomed people of all backgrounds to share its rich bounty. In Foods of the Lebanon, Cassie Maroun-Paladin introduces readers to the Lebanese national dish with a fair assortment of kibbi recipes: raw, fried, potato, and in stuffed balls. Skewered, broiled meats show the relationship of Lebanese foods to those of Lebanon's neighbors. Westerners may sidestep some of the tasty recipes for organ meats, but even fussy eaters will enjoy her Green Bean Stew with Lamb, lightly spiced with cinnamon, allspice, and nutmeg. Close-up color photographs of finished dishes give the cook good guidance to how the product should appear when served. Complex Lebanese desserts featuring classic paper-thin pastry offer challenges even to experienced cooks, and Turkish Delight calls for unusual ingredients, including glucose and mastic

. Mark Knoblauch
Copyright © American Library Association. All rights reserved