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    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
    Unavailable
    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
    Unavailable
    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
    Ebook467 pages3 hours

    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More

    By Joumana Accad

    4.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks.

    Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured:
    • Spinach turnovers (Fatayer bel-sabanegh)
    • Meat pies (Sfeeha)
    • Kibbeh tartare (vegan)
    • Red pepper and walnut dip (Muhammara)
    • Lebanese couscous (Moghrabieh)
    • Red lentils and rice purée (Mujaddara Safra)
    • Eggplant casserole with tomato, meat
      and yogurt sauce topping (Fattet al-makdoos)
    • Meat loaf with potato slices (Kafta bel-saniyeh)
    • Zucchini or cauliflower fritters
    • Wings, Lebanese-style
    • Fattoush salad
    • Beet hummus (Mama dallou'a)
    • Zaatar and tapénade bread
    • Wheat berry and milk pudding (Amhiyet bel-haleeb)
    • Sesame and pistachio cookies (Barazek)
    • Lebanese semolina cheesecake (Knafeh)
    • Baklava in a speedy ten-minute version!

    While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients.

    Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.
    LanguageEnglish
    PublisherHealth Communications Inc EB
    Release dateSep 2, 2014
    ISBN9780757317712
    Unavailable
    Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More

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    Reviews for Taste of Beirut

    4.5/5

    17 ratings6 reviews

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    Review must be at least 10 words

    • 5/5
      "A culinary masterpiece of authentic dishes from the Mediterranean and Middle East."Firstly, a big thank you to the Publisher via NetGalley for allowing me access to a digital review copy of 'A Taste of Beirut' by Joumana Accad. Although this absolutely has got to be bought in hard copy to appreciate fully, the digital copy was a welcome tease taster.The recipes are divided into sections including, breads, breakfast, sandwiches, soups, mezzo delights, main dishes, pastries and drinks. All the recipes have easy to follow instructions making them attractive to a beginner to Middle Eastern cuisine as well as the novice.Joumana has created a stunning debut cookbook with over 150 fabulous recipes inspired by her grandmother, 'Teta' on how to recreate authentic, mouth watering Lebanese dishes. The photographs took me right back to when I lived in the Middle East and experienced the fantastic Lebanese pastries and Lebanese bread.This is a definite 'must have', hard copy cookery book to add to my collection and I highly recommend it. I can't wait to get making my own fresh bread and make more use the fragrant sumac my friend gave me as a leaving present !Joumana Accad is the creator of the blog 'TasteOfBeirut.com' which features Lebanese recipes for home cooking.
    • 5/5
      Beautiful illustrations grace the pages of this well written cookbook that includes traditional and nontraditional Lebanese foods. As a woman who has been cooking Lebanese food for almost forty years I found the recipes in this book to be very much like the ones shown to me by my mother-in-law and other Lebanese relatives and friends. I enjoyed reading the comments provided by Joumana and hope to find this book in hard copy to add to my collection. Thank you to NetGalley for offering me the ebook copy to read and review.
    • 5/5
      Oh boy, only one word to describe this book: hungry.

      That's what reading the simple recipes and looking at those gorgeous food porn pics will do to you.

      And right after your stomach growls at you, you will run to the store and get some ingredients that you don't have in the house yet. And before you even put your groceries away, you are flipping through this book, trying to decide what to try first.

      At least that's what it did to me. I've only tried a couple of the recipes so far, and they are delicious. Easy to follow instructions, limited number of ingredients, easy to make: perfect meals.
    • 4/5
      As an introduction to Lebanese food Joumana Accad's book provides both basic recipes and a wide selection of everyday and more special dishes, accompanied by some mouth-watering illustrations. I found it a leant a little heavily on the American experience of what was available and cooking terms, but it's easy enough to get ingredients over the internet these days if you don't live anywhere that sells Middle Eastern foods – for instance I was able to find the spice mix zaatar quite readily.There are some American adaptations: for instance a po'boy sandwich, and I found the use of a pineapple a bit surprising in one dish. But there's plenty that's authentic even while allowing the use of canned chickpeas rather than the dried version, in recognition that not many households can spare someone to cook all day! The book starts with a list of staples: breads, rice varieties, couscous etc with a guide to how they are used, before tackling the basic recipes that turn up as elements in many dishes: mint or coriander pestos, walnut sauce, garlic paste and so on (though I must admit to using garlic paste out of a tube rather than making it), with directions for how to keep an excess quantity so that you can make a batch rather than a single recipe's worth. Dough and basic meat pastes are included in this section, so by the end of it you’ve had a pretty good grounding in both ingredients and methods. I was pleased, too, to see my favourite pilaf here, ruz bel-sh’ariyeh, made with rice and vermicelli – it sounds plain, but it’s a superb accompaniment to a stew.Breakfasts and snack foods (lunches, sandwiches, soups) come in the next chapters, before a fairly lengthy section on mezze, which seems an appropriate reflection of its importance in Lebanese cuisine. I found this a particularly attractive section and instantly wanted to start planning a party to share all these delicious recipes – I do like finger food!Main courses next, and I have resolved to try making kibbeh again – Joumana’s instructions look much better than those in the recipe I followed last time, and she has a whole page of illustrations showing how to score it beautifully. Here I noticed a couple of concessions to western preferences for lower calorie foods which I approved of. I’m inspired by the roast turkey recipe (habash w-hashwet al-ruz) to try in this Christmas, served with spiced rice, nuts and chestnuts, and I needed no persuading that yakhnet-al-arnabeet (cauliflower stew) would be enjoyed by the family. Roasting a cauliflower does something quite wonderful to it.I must admit to being less interested in puddings, as we don’t eat them much, and I found that many looked too sweet for my taste. It doesn’t matter though, there’s so much else in this book to try, and to enjoy. The author has a website, too, with more recipes.My copy was courtesy of NetGalley.
    • 5/5
      This cookbook is incredibly thorough. Lebanese cooking uses a number of ingredients and techniques that are not commonly used in American kitchens, but Accad demystifies them all, making them do-able fast enough to suit today’s busy life style. After introducing all the new ingredients, the author starts by showing how to make ahead many of the staples of the Lebanese kitchen: garlic paste, citrus-tahini sauce, bread doughs, meat stuffings, and other sauces. These things can be frozen and pulled from the fridge as needed. From there she launches into regular cookbook format; breads, soups, salads, dips, main courses, sides, and desserts. While I have not yet had a chance to make any of the recipes, I have read through many of them and found them easy to follow and delicious sounding. I really can’t wait to try some of them!
    • 5/5
      This book made my mouth water as soon as I began reading it!
      The variety of recipes cover all tastes, both vegetarian and meat eaters.
      Photo illustrations are clear and colourful. This will be a welcome addition to my very large stack of recipe books!
      I was given an advanced digital copy from the publisher via Net Galley in return for an honest, unbiased review.