• Joniisthecoolest on December 27, 2020

  Also sold under the name “The Lebanese Cookbook”

Notes about Recipes in this book

• Broccoli quinoa salad

  • thekitchenchronicles on March 10, 2018

    There is nothing groundbreaking about these ingredients, but this recipe is DELICIOUS! Normally I don't like quinoa but this changed my mind- it's so bright and fresh and interesting, in terms of flavors and textures.

• Chickpeas and Swiss chard

  • br22 on August 10, 2025

    This is delicious though seems dependent on liking your harissa. I add 10-12 cherry tomatoes and Clifford Wright’s dependably delicious harissa. I follow the timing when ingredients are going in but sauté everything about 8-10min once the chard goes in…any less and it’s a bit chewy to my taste. I’ve made this about a dozen times- it’s a favorite.

• Green beans with lemon and garlic

  • alysekstokes on August 11, 2025

    Simple, bright, and flavorful. These green beans are a perfect side to some of the more richly spiced dishes in the book.

• Creamy chicken and vermicelli soup

  • MarciK on January 21, 2020

    This is a nice twist on a classic chicken noodle soup. It's very fresh with the herbs, and I'm looking forward to making this again in the spring with tarragon from my garden.

• Smoked haddock and rice

  • Vickynewman on October 11, 2025

    Very good indeed, used half the rice and water but kept everything else the same amounts for two people and really enjoyed it!

• Salmon with sumac crust, coriander and ginger dressing

  • Stephenn31 on January 12, 2023

    Turned out well. The green sauce was an interesting addition (and the salmon alone without it wouldn’t have been as intereting)

• Saffron monkfish and rice

  • alysekstokes on August 11, 2025

    I made this with halibut instead of monkfish, and I think the halibut mimicked the meaty texture well. The rice is the star of this dish and is aromatic, flavorful, and worth making on its own.

• Sweet potato fish cakes with za'ater crumb

  • thekitchenchronicles on March 10, 2018

    Basically a really interesting take on crab cakes- the sweet potato makes them less rich but just as flavorful, and the za'atar is a nice addition to the breading. So delicious with a good squeeze of lemon and some peppery arugula.

• Rack of lamb with a parsley and garlic crust

  • mad1234it on April 28, 2026

    Must Middle Eastern recipes for rack of lamb suggest chopping the rack into individual cutlets but this is a different and very tasty way to cook them

• Baked chicken wrap with sumac and garlic dip

  • meggan on November 12, 2014

    Just okay. I would cut the sumac back a little.

• Chicken kebabs

  • Stephenn31 on January 09, 2023

    Added some Moroccan mixed spice similar to 7 Spice and turned out well. Turned up the oven temp at the end to high Brook to try to get some char on the chicken

• Lima bean stew

  • Rella on August 27, 2020

    This recipe is not in the book; the indexed page 325 shows only a picture of the Lima Bean Stew, and there is nowhere in the book the recipe for this lima bean stew - that I can find. I own this book.

• Orange flower water and pistachio yogurt

  • LaSemaineDUneGourmette on July 20, 2018

    Tried to make this, nice taste but terrible texture - very watery and grainy

• 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