Traditional, home style Lebanese recipes that include quick, familiar vegetarian favorites such as hommous, tabbouli, baba gannouj and many other fantastic and authentic salads, rice, and vegetable entrees. Learn to create Lebanese ice cream and pastries, such as heavenly, light baklawe, where one piece is never enough. Tantalizing, traditional lamb and rice dishes keep company with rolled grape leaves, soups, and appetizers in this expansive collection. Sawaya provides excellent recipes seasoned with a generous amount of memoir.
“This book covers some very basic procedures rarely described elsewhere, such as curing olives, baking paper-thin marouq (marqu^q) bread and making Arab-style cheese. There’s even a recipe for arishe (qari^sheh), a sort of tart ricotta made from the whey you get when you make “yogurt cheese” by draining yogurt overnight.”
—Charles Perry, The Los Angeles Times