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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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