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Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About
A mosaic of people, events, and circumstances have conspired over the years to end up in the compilation of this book. It all began with experiences and memories from my childhood, when our family would spend summers in Lebanon.
I would stand in the kitchen, watching my grandmother, aunts, and a ton of cousins preparing what always seemed to be a feast. The aroma of fresh parsley as someone’s hands flew over a chopping board to make tabbouli, the sizzle of a kibbi ball splashing into hot oil—these were my early connections to a cuisine and culture I came of age with. The diversity and healthy, earthy ingredients of the Lebanese table always fascinated me. It has endured over the ages and traveled across borders to all kinds of palates.