Lebanese Cuisine: Over Two Hundred Authentic Recipes Designed for the Gourmet, the Vegetarian, the Healthfood Enthusiast by Madelain Farah

  • Arabic bread: basic bread dough (Khubz Arabi) (page 18)

    from Lebanese Cuisine: More Than 200 Simple, Delicious, Authentic Recipes Lebanese Cuisine by Madelain Farah

    • Categories: Bread & rolls, savory; Lebanese
    • Ingredients: yeast; flour
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  • ISBN 10 0960305025
  • ISBN 13 9780960305025
  • Published Sep 01 1983
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition 7th
  • Countries United States
  • Imprint Farah Publishing

Publishers Text

This book introduces the art of Lebanese cuisine - recipes which are representative of the rest of the Middle East.The aroma of the Lebanese kitchen is the same here as elsewhere among Arabic speaking peoples.... [T]he time has come when "a pinch of this," or "a little of that," and "come-and-watch-me" technique of generation upon generation of daughters observing mothers is no longer feasible for the modern mobile family, or for the conscientious cook with limited time to spend in the kitchen. With this in mind, the author, with the assistance of a home economist, has systematized these recipes according to American standards. Arabic titles are given along with their English equivalents. Though there are many local variations for these recipes, with slight changes in ingredients, the names are basically the same.

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