The Lebanese Kitchen by Salma Hage

Search this book for Recipes »
    • Categories: Soups; Lebanese
    • Ingredients: onions; celery; tomato paste; cinnamon sticks; chicken stock; long grain rice; chicken breasts; parsley; Lebanese seven spices
    show
    • Categories: Soups; Lebanese
    • Ingredients: onions; carrots; celery; thyme; bay leaves; chicken stock; chicken thighs; chicken drumsticks; vermicelli pasta; yogurt; parsley; tarragon
    show
    • Categories: Soups; Lebanese
    • Ingredients: onions; leeks; celery; carrots; chicken stock; rabbit; basmati rice; tomato paste; parsley; tarragon; Lebanese seven spices
    show
    • Categories: Stews & one-pot meals; Main course; Lebanese
    • Ingredients: onions; celery; fennel; red bell peppers; fish stock; bay leaves; canned tomatoes; tomato paste; monkfish fillets; cod fillets; canned lima beans; cilantro
    show
    • Categories: Stews & one-pot meals; Main course; Lebanese
    • Ingredients: potatoes; milk; dried thyme; parsley; lemons; cod fillets; smoked whitefish; black peppercorns; bay leaves; cheddar cheese; shrimp; breadcrumbs
    show
    • Categories: Stews & one-pot meals; Main course; Lebanese
    • Ingredients: onions; celery; fennel; tomatoes; red bell peppers; vegetable stock; white fish of your choice; king prawns; saffron; turmeric; chilli flakes; lemons; cilantro; bread
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: onions; basmati rice; tomatoes; lemons; capers; cod fillets; parsley
    show
    • Categories: Main course; Lebanese
    • Ingredients: smoked haddock; onions; carrots; mushrooms; tomatoes; basmati rice; ground cumin; curry powder; pine nuts; Lebanese seven spices
    show
    • Categories: Main course; Lebanese
    • Ingredients: basmati rice; haddock fillets; ground cayenne pepper; bay leaves; onions; ground cumin; ground coriander; curry powder; cilantro; baby spinach; walnuts
    show
    • Categories: Main course; Lebanese
    • Ingredients: lemon sole fillets; paprika; pine nuts; shallots; tahini; lemons
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: whole wheat bread; Parmesan cheese; parsley; paprika; flounder fillets; tahini
    • Accompaniments: Tabbouli
    show
    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: sumac; dill; salmon fillets; salad greens; oranges; fresh ginger; coriander seeds; cilantro
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: potatoes; salmon fillets; cod fillets; bay leaves; black peppercorns; parsley; panko breadcrumbs; sesame seeds; sumac
    • Accompaniments: Garlic dip
    show
    • Categories: Main course; Lebanese
    • Ingredients: freekeh; parsley; mint; capers; pickled gherkins; onions; sea bass fillets; lemons
    show
  • Roasted sea bass and tahini sauce
    • Categories: Sauces for fish; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: sea bass; pine nuts; parsley; garlic; lemons; canned green chiles; tahini; chilli flakes
    show
    • Categories: Grills & BBQ; Main course; Lebanese
    • Ingredients: lemons; garlic; sea bass; ground cumin; sumac
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: green bell peppers; scallions; cilantro; sea bass; Lebanese seven spices; ground cinnamon; ground allspice; lemons
    • Accompaniments: Green beans with lemon and garlic
    show
    • Categories: Sauces for fish; Main course; Lebanese
    • Ingredients: sea bass fillets; cilantro; lemons; tahini; red chiles; chilli powder; ground cayenne pepper; pine nuts; walnuts
    show
    • Categories: Main course; Lebanese
    • Ingredients: sardines; tahini; garlic; lemons; parsley; bread
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: eggplants; tomatoes; cumin seeds; rosemary; sea bream fillets; lemons; parsley
    show
    • Categories: Rice dishes; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: monkfish fillets; sumac; cumin seeds; onions; turmeric; saffron; basmati rice; fish stock; parsley; white pepper
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: preserved lemons; garlic; bay leaves; parsley; rice; red mullet or red snapper
    show
    • Categories: Stuffing; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: onions; basmati rice; vegetable stock; almonds; pine nuts; Lebanese seven spice; parsley; lemons; red mullet or red snapper
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: red mullet or red snapper; chili powder; chili oil; lemons; flatbread
    show
    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: red mullet or red snapper; parsley; red chiles; sesame oil; lemons
    show

Notes about this book

  • Joniisthecoolest on December 27, 2020

    Also sold under the name “The Lebanese Cookbook”

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Canada.com

    From traditional Lebanese mezze, or small-plate appetizers, to sweets scented with rose and orange blossom water, Salma Hage shares classic recipes and family favourites...

    Full review
  • Metro

    There’s not much small talk – no evocative introductions to each recipe...Nevertheless, it’s a really generous compendium that rewards the committed cook.

    Full review
  • Sauce Magazine

    Hage is a no-nonsense instructor. There are no cutesy anecdotes, no memories of an uncle or grandmother to preface dishes. Only a handful of photos punctuate the book’s 500 recipes.

    Full review
  • The Austin Chronicle

    Although the uncluttered and easy-to-follow recipes lack headnotes, you don't miss them; cooking from the book is like having a smiling Lebanese granny at your elbow... The food within is amazing...

    Full review
  • Metro

    It’s also an international book, and the US terminology will drive pedants and patriots up the wall. Nevertheless, it’s a really generous compendium that rewards the committed cook.

    Full review
  • Mail Online

    Phaidon has made a specialty of producing doorstep-sized tomes on national cuisines for home cooks...on Italy, Spain, France, Greece and India. This latest addition is undoubtedly one of the best.

    Full review
  • Portland Book Review

    This cookbook is generally approachable for many chefs, regardless of your experience. However, in several recipes, it was observed that the book omitted quantities of certain ingredients.

    Full review
  • Publishers Weekly

    ...covering every aspect of her native cuisine... Hage's directions are concise, with recipes usually appearing two to a page, and accompanied by an array of delicious, full-page, color photos.

    Full review
  • Kitchn

    The Lebanese Kitchen is remarkably accessible. Even if you're new to this cuisine, you should find the recipes simple to follow, with helpful notes on preparation and cooking time.

    Full review
  • The Washington Post

    Hage’s food is solid and satisfying. ...And pretty much all of it can be created without a trip to a Middle Eastern grocery store; most ingredients are American supermarket standards.

    Full review

Reviews about Recipes in this Book

  • Sweet potato fish cakes with za'ater crumb

    • Kitchen Chronicles

      These fish cakes are not too fishy and simply delicious, with the addition of Middle Eastern herbs and spices, in particular, the cilantro and za’atar.

      Full review
  • Broccoli quinoa salad

    • Kitchen Chronicles

      I think what I like most about this quinoa is that there’s a lot going on...those ingredients are a textural symphony...Every bite is different but delicious.

      Full review
  • ISBN 10 0714864803
  • ISBN 13 9780714864808
  • Linked ISBNs
    • 9780714879093 Hardcover (Australia, United States, United Kingdom, Canada) 6/12/2019
  • Published Oct 08 2012
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Phaidon Press

Publishers Text

Following on from Phaidon's classic home-cooking bibles of national cuisines, which started with The Silver Spoon in 2005 and has continued with 1080 Recipes, Vefa's Kitchen, I Know How to Cook and India Cookbook, The Lebanese Kitchen is the definitive guide to traditional cuisine from Lebanon. The Lebanese Kitchen brings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses. On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East. The diversity of Lebanese food reflects the variety inherent in the country's landscape and climate, from the fertile Beqaa Valley to the snow-covered tops of the Danniyeh mountains. This means that fresh and inspiring vegetable dishes such as the classic tabbouleh (bulgur wheat and parsley salad) are as numerous as the meat specialities like lamb kofte, or traditional desserts such as muhallabieh (a milk and rose water pudding topped with pistachios). Many areas produce a range of home-grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce. Lebanese food has become increasingly popular in the last few years, and is nutritious and healthy (based on vegetables, oil and pulses and a balanced use of meat), as well as aromatic and tempting. Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. In The Lebanese Kitchen she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation. A combination of old favourites and some inspiring surprises, The Lebanese Kitchen is a must for everyone with an interest in this wholesome and delicious cuisine.

Other cookbooks by this author