Lebanese Cuisine, New Edition More than 200 Simple, Delicious, Authentic Recipes

This new edition of the beloved classic Lebanese Cuisine bring easy, authentic Mediterannean and Middle Eastern cooking back to a whole new audience with over 200 modern and traditional recipes as well as brand new photos.

Lebanese Cuisine includes the best of what Mediterranean and Middle Eastern cuisine has to offer, such as the following:

Traditional Homemade Hummus

Flavorful Falafel

Delicious Baked Fish with Tahini Sauce

Supreme Lamb Stew with Kibbi

Sweet Baklava

Farina Squares

Spiced Rice Pudding

Complete with a glossary of Arabic terms and suggested menus, Lebanese Cuisine will be a welcome addition to every cook's library.

Leila Habib-Kirske's mother Madelain Farah wrote the original edition of Lebanese Cuisine as a means to memorialize the classic recipes from her mother. Now in its new edition, Leila continues the family tradition adding her own recipes and updating her mother's and grandmother's in this one-of-a-kind collection. 

Mediterranean and Middle Eastern cooking has become increasingly popular due to their unique flavors, healthfulness and to the variety of vegetarian dishes. Recipes in Lebanese Cuisine are divided into different kinds of dishes (breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, desserts). Plus everyone's favorite: homemade hummus!

Dr. Madelain Farah was the author of the original edition of Lebanese Cuisine from 1972, Pocket Bread Potpourri, and other books. She was a teacher, linguist, writer, Fulbright scholar, former model and beauty queen. Among her extensive academic accomplishments, she earned a doctorate from the University of Utah in Middle East studies, sociology, and language and literature. Born in Portland, Oregon she was visiting Lebanon with her family at the age of 2 and became stranded there throughout WWII. Subsequently, she collected family recipes from her mother to develop a comprehensive catalog. Dr. Farah was an educator who spent a number of years teaching French and lecturing with an emphasis on Middle East culture and literature.
 
Leila Habib-Kirske is passionate about her Lebanese background and sharing her love of that cuisine to a broader audience. A financial executive in the technology industry and an advanced home cook, she grew up in the kitchen of her mother and grandmother as an avid taster and assistant. Through them as well as international travel, she learned Lebanese and Moroccan cooking using traditional methods and has crafted new recipes of her own. She is also an analog film photographer and enjoys traveling, particularly through Europe and Northern Africa, which informs her flavor profiles.