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Index
Cover
Title Page
Copyright
Dedication
Contents
Introduction
Flavor Makers
Laban (Homemade Yogurt)
Labneh (Thick Yogurt)
Toum (Garlic Sauce)
Nana (Dried Mint)
Toasted Sesame Seeds
Butter Toasted Pine Nuts and Almonds
Tahini-Yogurt Sauce
Garlicky Mint Yogurt Sauce
Lemon Vinaigrette
Pita Chips
Za’atar Roasted Tomatoes
Flower Water Syrup
Clarified Butter
Chickpeas
Maza and Salads
Whipped Hummus with Minced Lamb and Sumac
Labneh Dip with Crushed Red Pepper and Mint
Za’atar Roasted Tomato Crostini with Labneh
Labneh Cheese Preserved in Olive Oil
Phyllo Galette of Labneh, Caramelized Cherry Tomatoes, and Kalamata Olives
Poached White Asparagus with Lemon and Pistachio Oil
Tahini Avocado
Warm Dates with Almonds and Lime Zest
Garlicky Leeks with Cilantro in Olive Oil
Fried Cauliflower with Tahini Sauce
Mahogany Eggplant with Labneh and Pomegranate
Za’atar Kale Chips
Baba Gannouj (Smoky Eggplant Tahini Dip)
Pink Deviled Eggs with Yogurt and Mint
Muhammara (Roasted Red Bell Pepper–Walnut Dip)
Spicy Cilantro Potatoes
Butter Lettuce with Walnut Vinaigrette
Warm Potato Salad with Lemon and Mint
Avocado Tabbouleh in Little Gems
Yogurt–Cucumber Salad
Maryalice’s Big Romaine Salad
Tomato and Sweet Onion Salad
Fattoush Salad
Crunchy Fennel Salad
Main Dishes
Cabbage Rolls in Garlic or Tomato Broth
Grape Leaves with Lemon
Stuffed Koosa in Tomato Broth
Stuffed Koosa with Yogurt and Mint
Eggplant with Lamb, Tomato, and Pine Nuts
Raw Kibbeh (Kibbeh Nayeh) with Househ
Baked Kibbeh Sahnieh
Fried Kibbeh with Mint Butter
Vegan Tomato Kibbeh
Potato and Spinach Kibbeh with Garlicky Mint Yogurt Sauce
Yogurt-Poached Kibbeh with Parsley-Garlic Oil
Spiced Lamb Kofta Burgers
Roasted Leg of Lamb with Black Cherry-Pomegranate Salsa
Green Bean and Lamb Stew
Grilled Lamb Skewers with Fresh Mint Sauce
Fragrant Chicken Soup with Vermicelli
Yogurt Marinated Chicken Skewers with Toum Garlic Sauce
Hushweh (Chicken Rice Pilaf with Butter Toasted Almonds)
Zucchini, Parsley, and Mint Omelets (Ijjeh)
Baked Eggs with Spinach, Labneh, and Sumac
Olive Oil Fried Eggs with Za’atar
Pan-Seared Snapper with Tahini Sauce and Toasted Pine Nuts
Pistachio-Crusted Whitefish with Parsley-Lemon Butter
Grains and Legumes
Garlicky Lentil Soup with Swiss Chard and Lemon
Toasted Bulgur with Poached Chicken and Cinnamon
Mujadara with Crispy Onions
Freekeh with Tomato and Chickpeas
Fresh Herb Falafel with Tahini-Yogurt Sauce
Fava Beans and Chickpeas with Garlic, Lemon, and Olive Oil
Crunchy Roasted Za’atar Chickpeas
Lebanese Vermicelli Rice
Pastry and Sweets
Rose Water Meringues with Roasted Rhubarb
Sticky Date Cake with Warm Orange Blossom–Caramel Sauce
Walnut Baklawa Diamonds
Rice Pudding with Dried Cherries and Pistachios
Crunchy Sesame Cookies
Pomegranate Rose Sorbet
Graybeh (Shortbread Cookies)
Ma’moul (Molded Date Cookies)
Salted Pistachio Bark with Dried Apricots
Knafeh with Melted Cheese and Orange Blossom Syrup
Mandarin Orange Frozen Yogurt
Nougat Glacé with Sweet Cherries and Candied Almonds
Spiced Sweet Bread with Rose Water Milk Glaze
Sugared Anise Donuts
Labneh with Orange, Avocado, Pomegranate, and Honey
Labneh with Tart Cherry–Rose Water Compote
Stone Fruit with Flower Waters and Shaved Coconut
Breads and Savory Pies
Talami Sesame Loaves
Za’atar Flatbread
Homemade Pita Bread
Savory Pie Dough
Spinach Pies
Ba’albek Sfeha (Open-Faced Lamb Pies)
Labneh and Mint Pies
Pickles and Preserves
Lift (Hot Pink Turnip Pickle)
Garlic Mushroom Pickle
Carrot Coriander Pickle
Mixed Pickle Jar
Cauliflower Pepper Pickle
Spiced White Grapes
Fig and Anise Jam with Walnuts
Preserved Watermelon Rind
Apricot Preserves
Apricot–Lime Fruit Leather
Drinks
Arabic Coffee
Orange Blossom and Raw Honey Tisane (Café Blanc)
Fresh Mint Tea
Cinnamon Stick Tea
Cardamom Green Tea
Strawberry-Rose Lemonade
Sparkling Pomegranate Cocktail with St. Germain
Cucumber Spritzer with Mint
Thick Hot Chocolate with Cinnamon
Lebanese Mimosa with Sugar Rim
Fresh and Classic Lebanese Menus
Sources
Acknowledgments
Index
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