The Lebanese Kitchen by Salma Hage

Search this book for Recipes »
  • Sumac crusted tuna with watermelon salad
    • Categories: Salads; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: tuna loin; sumac; watermelons; shallots; black olives; mint; parsley
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    • Categories: Main course; Lebanese
    • Ingredients: smelts; paprika; sunflower oil; lemons; shallots; curry powder; tahini
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    • Categories: Salads; Main course; Lebanese
    • Ingredients: red onions; tomatoes; parsley; crusty bread; baby octopus
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    • Categories: Sauces for fish; Main course; Lebanese
    • Ingredients: baby octopus; sparkling mineral water; Thai fish sauce; chilli flakes; white pepper; sunflower oil; yogurt; limes; cilantro
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    • Categories: Main course; Lebanese
    • Ingredients: squid; sparkling mineral water; garlic; green chiles; za'atar; vegetable oil; cilantro; yogurt; limes
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    • Categories: Main course; Lebanese
    • Ingredients: squid; red chiles; sumac; lemons; chili oil
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    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: scallops; sumac; lemons; parsley
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    • Categories: Main course; Lebanese
    • Ingredients: scallops; lemons; garlic; parsley
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    • Categories: Sauces for fish; Main course; Lebanese
    • Ingredients: scallops; sesame seeds; parsley; shallots; curry powder; tahini; lemons
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    • Categories: Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: king prawns; garlic; cilantro
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    • Categories: Main course; Lebanese
    • Ingredients: all-purpose flour; thyme; red mullet or red snapper; cod fillets; king prawns; sunflower oil
    • Accompaniments: Tahini dip
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    • Categories: Pies, tarts & pastries; Main course; Lebanese
    • Ingredients: phyllo pastry; fennel seeds; crabmeat; scallions; fennel; red chiles; cilantro
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    • Categories: Main course; Lebanese
    • Ingredients: shallots; garlic; spicy sausages; chilli flakes; king prawns; parsley; flatbread
    • Accompaniments: Lebanese mixed salad
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    • Categories: Main course; Lebanese
    • Ingredients: king prawns; za'atar; lemons; cilantro
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    • Categories: Rice dishes; Main course; Lebanese
    • Ingredients: crabmeat; sumac; lemons; cilantro; fish stock; onions; risotto rice; tahini; white pepper
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    • Categories: Main course; Lebanese
    • Ingredients: sweet potatoes; crabmeat; onions; cilantro; Tabasco sauce; white bread; za'atar; arugula; lemons
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    • Categories: Main course; Lebanese
    • Ingredients: eggplants; ground lamb; onions; tomato paste; canned tomatoes; dried thyme; bay leaves; Lebanese seven spice; ground cumin; nutmeg; ground cinnamon; ricotta cheese; mozzarella cheese; parsley
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    • Categories: Main course; Lebanese
    • Ingredients: eggplants; onions; diced lamb; Lebanese seven spice; basmati rice
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    • Categories: Main course; Lebanese
    • Ingredients: lamb shoulder; onions; garlic; Lebanese seven spice; tomato paste; canned borlotti beans; whole cloves; cinnamon sticks; cardamom pods; mint
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  • Zucchini stuffed with lamb
    • Categories: Stuffing; Main course; Lebanese
    • Ingredients: ground lamb; onions; Lebanese seven spice; dried mint; parsley; long grain rice; zucchini; tomatoes; tomato paste
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    • Categories: Stews & one-pot meals; Main course; Lebanese
    • Ingredients: onions; ground allspice; ground cumin; cinnamon sticks; ground coriander; lamb leg meat; tomato paste; Lebanese seven spice; canned borlotti beans
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    • Categories: Main course; Lebanese
    • Ingredients: Lebanese seven spice; lemons; lamb chops; yogurt
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    • Categories: Stuffing; Main course; Lebanese
    • Ingredients: Savoy cabbage; onions; ground lamb; long grain rice; Lebanese seven spice; cilantro; ghee
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    • Categories: Main course; Lebanese
    • Ingredients: diced lamb; onions; celery; carrots; beef stock; cinnamon sticks; Lebanese seven spice; basmati rice; frozen fava beans
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    • Categories: Stuffing; Main course; Cooking for 1 or 2; Lebanese
    • Ingredients: zucchini; ground lamb; onions; Lebanese seven spice; canned tomatoes; pine nuts
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Notes about this book

  • Joniisthecoolest on December 27, 2020

    Also sold under the name “The Lebanese Cookbook”

Notes about Recipes in this book

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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.

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