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Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

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Climbing up my grandmother’s pine trees shading a carpet of rust needles was only half the fun. The cones we coaxed to drop to the ground did not stay there for long, at least not in the village where I spent my summer holidays, Dibbiyeh in the Chouf Mountains of Lebanon. The cones were burned to extricate the hard, brown shells encasing the nut and were then crushed with the nearest pebble or stone. Washed and dried, the peculiar buttery treats were then tossed into a hissing frying pan to adorn the typical meat and onion fillings of a whole array of Lebanese dishes.