Lebanese Cuisine by Anissa Helou

  • Aubergine purée (Baba ghannooge)

    from Lebanese Cuisine Lebanese Cuisine by Anissa Helou

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Lebanese; Vegan; Vegetarian
    • Ingredients: aubergines; tahini; lemons
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Notes about this book

  • UrsEva on October 02, 2019

    Favorite book

Notes about Recipes in this book

  • Chicken wings marinated in garlic (Jawaneh d'jej bil-toom)

    • mcvl on March 03, 2014

      I marinated the wings for 36 hours, then stewed them in the marinade in a closed pot in the oven, then finished them under the broiler. This is much less error-prone than starting by broiling; wings cook unevenly. The cooked marinade makes a delicious sauce with Persian steamed rice.

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  • ISBN 10 1898697639
  • ISBN 13 9781898697633
  • Linked ISBNs
  • Published Jun 01 1997
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

A collection of 250 recipes from Lebanon, which includes a wide range of vegetarian dishes. This book also explores the cultural background which makes Lebanese food the most highly regarded of all Middle Eastern cooking.

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