The Lebanese Cookbook by Salma Hage

Search this book for Recipes »
    • Categories: Stocks; Lebanese
    • Ingredients: chicken carcass; carrots; celery; onions; bay leaves; black peppercorns; thyme
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    • Categories: Spice / herb blends & rubs; Lebanese
    • Ingredients: ground allspice; ground cinnamon; ground cloves; nutmeg; ground fenugreek; ground ginger
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    • Categories: Spice / herb blends & rubs; Lebanese
    • Ingredients: za'atar; dried thyme; marjoram; sesame seeds
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    • Categories: Sauces, general; Lebanese; Vegan; Vegetarian
    • Ingredients: tomatoes
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    • Categories: Sauces, general; Lebanese; Vegan; Vegetarian
    • Ingredients: onions; ground allspice; ground cinnamon; ground cloves; nutmeg; ground fenugreek; ground ginger; tomatoes
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    • Categories: Sauces, general; Lebanese; Vegan; Vegetarian
    • Ingredients: tomatoes; red chillies
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    • Categories: Sauces, general; Lebanese; Vegan; Vegetarian
    • Ingredients: canned tomatoes; thyme; olives
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    • Categories: Sauces, general; Lebanese; Vegan; Vegetarian
    • Ingredients: pine nuts; lemons
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    • Categories: Lebanese; Vegetarian
    • Ingredients: milk; yogurt
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    • Categories: Dressings & marinades; Lebanese
    • Ingredients: garlic; rosemary
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    • Categories: Dressings & marinades; Lebanese
    • Ingredients: lemons
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    • Categories: Dressings & marinades; Lebanese
    • Ingredients: garlic; olive oil; mint; caster sugar
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    • Categories: Dressings & marinades; Lebanese
    • Ingredients: walnuts; walnut oil; sunflower oil
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    • Categories: Dressings & marinades; Lebanese
    • Ingredients: pomegranate molasses; oranges; pomegranate seeds
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    • Categories: Pies, tarts & pastries; Lebanese; Vegetarian
    • Ingredients: all-purpose flour; butter; egg yolks
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    • Categories: Pies, tarts & pastries; Lebanese
    • Ingredients: all-purpose flour; butter; caster sugar; ground almonds
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    • Categories: Pies, tarts & pastries; Lebanese
    • Ingredients: all-purpose flour; egg yolks
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    • Categories: Lebanese
    • Ingredients: sugar; lemon leaves; lemons; orange flower water
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  • Hummus
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; tahini; lemons; pine nuts
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; tahini; lemons; pine nuts
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese
    • Ingredients: canned chickpeas; tahini; lemons; ground lamb; pine nuts; Lebanese seven spices
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  • Hummus with beet
    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; beet juice; tahini; cooked beets; lemons
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; tahini; lemons; chilli oil
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: pumpkins; canned chickpeas; garlic; tahini; lemons; cilantro
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; tahini; red bell peppers; lemons
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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 0714879096
  • ISBN 13 9780714879093
  • Published Jun 12 2019
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries Australia, United States, United Kingdom, Canada
  • Publisher Phaidon Press

Publishers Text

Back in print - the definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes

On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad sources. First published as The Lebanese Kitchen and now back in print under its new title, The Lebanese Cookbook, this is the definitive guide, bringing together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.



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