The Lebanese Cookbook

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If the ingredients are too unique and difficult to find, chances are that you’d get frustrated and never use the cookbook at all. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food. Prick the bottom of the pie shell (pastry case) with a fork, line with wax (greaseproof) paper, fill with pie weights (baking beans or dried beans), and bake for 20 minutes.

Pita – One of the most popular Lebanese breads in the world, pita bread is a leavened flatbread known for its puffy pocket and is often served with falafel, hummus, and assorted mezze. It also features a glossary of Arabic terminology, serving traditions, and essential ingredients to make the recipes easier to understand and fun to create. Lastly, you get four perfectly designed menus by the chef himself so that you can understand the skill of harmoniously arranging and preparing this cuisine.Baklava – One of the most popular and renowned Lebanese desserts, baklava is a flaky pastry made from thin layers of phyllo dough and doused in hot sugar syrup. Hummus – Made with mashed chickpeas and tahini, hummus comes in many varieties and is most often eaten as a dip and served with pita bread and vegetables. Sift together the flour and salt into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs. It’s made from roasted eggplant instead of chickpeas, giving it a richer flavor and a creamy, dreamy texture. Lebanese cuisine comprises thousands of dishes, all with unique flavors and ingredients that bring Lebanese culture to life.

If using leaves preserved in brine, soak them in hot water for 30 minutes, then drain, rinse thoroughly, and pat dry with paper towels. Make a well in the middle of the dry ingredients and add the oil, then gradually add the water and mix to a dough. So grab a Sfiha, a small cup of tea, or a cheeky glass of arak, and let’s dive into these best Lebanese cookbooks.Every recipe is an inviting exploration of aromas and flavors that transport readers to the historical regions of Lebanon. The various cooking options and techniques that this book offers have made it a holy grail for every Lebanese and non-Lebanese household. For home cooks, Taste of Beirut offers detailed instructions on how to make popular dishes like Tabbouleh, Kibbe Nayyeh, quinoa salads, and signature dips. The main idea here is to introduce readers to the traditional dishes of Lebanon with a stunning combination of flavors.