Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites by Kamal Al-Faqih

  • Crispy bean & herb patties (Falafel)

    Crispy bean & herb patties (Falafel) (page 2)

    from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites Classic Lebanese Cuisine by Kamal Al-Faqih

    • Categories: Appetizers / starters; Lebanese; Vegan; Vegetarian
    • Ingredients: garlic; green onions; parsley; cilantro; ground allspice; ground cayenne pepper; ground coriander; raw sesame seeds; canola oil; dried garbanzo beans
    • Accompaniments: Tahini sauce (Taratoor); Pickled turnips (Lift)
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Notes about Recipes in this book

  • Hummus (Hoummos bi tahini)

    • muddypuppy2 on October 27, 2023

      Everyone I know says this is the best Hummus they have ever had.

    • rabab_odnnhs on March 11, 2026

      Really easy and turned out great. I used soaked chick peas (overnight) Will be my go to recipe.

  • Hummus with sun-dried tomato

    • Barb_N on May 03, 2026

      Hummus is so easy to make and so adaptable. I added slivers of both sun dried and oven roasted tomatoes as one was sweet and one was tart. I would add more next time.

  • Cod baked in citrus tahini (Tajin)

    • NealStreet on January 04, 2022

      This worked really well and was relatively simple, despite the lengthy ingredient list. We served it over rice - it was delicious and a little unusual. Worth noting that the recipe says it serves six, but the yield was more suited to four - in fact two of us ended up eating the lot, but that probably says more about us than the recipe.

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  • ISBN 10 0762752785
  • ISBN 13 9780762752782
  • Linked ISBNs
  • Published Jan 12 2010
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Globe Pequot
  • Imprint Globe Pequot Press

Publishers Text

In Washington, no dinner party I gave was complete without Chef Kamal Al-Faqih's personal and professional contributions as a friend and caterer. He shared some tricks and helped me heal the deprivations of exile, as I treated my guests to nostalgic flights into the magical evenings at home I wished had never been interrupted. Kamal's perfected and time-tested techniques steeped in the authenticity and ethos of the dishes he grew up with make that unique culinary voyage possible anywhere. . . . Let me invite you to . . . Kamal's chest of Mediterranean treasures of the palate, lovingly and artfully presented in this gem of a book.
--from the foreword by Washington Post columnist Nora Boustany

Savory, Heart-Healthy Lebanese Recipes from a Renowned Chef

Among the 170 recipes in Classic Lebanese Cuisine

  • APPETIZERS
    Pomegranate-Beef Crescents, Hummus with Minced Lamb and Pine Nuts. Pumpkin Kibbi Balls
  • SALADS
    Dandelion Salad with Yogurt, Farmer's Salad with Tahini Dressing Parsley and Bulgur Wheat Salad
  • MAIN DISHES
    Cardamom Chicken, Lamb, or Beef with Rice, Red Snapper with Caramelized Cumin Rice, Jute Mallow and Garlic-Cilantro Stew with Lamb (or Beef) Stuffed Squash and Grape Leaves
  • SIDE DISHES
    Basmati Rice with Cumin, Lentils, and Onion, Eggplant Moussaka Roasted Onion-Cumin Potato Spears, Stewed Okra and Cilantro in Olive Oil
  • SOUPS
    Lentil Soup with Ruby Swiss Chard and Lemon, Miniature Meatball Soup
  • DESSERTS
    Baklava, Glazed Anise Fingers, Sweet Semolina Yogurt Cakes

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