One of our favorite cookbook authors, John Gregory-Smith, has come out with a new and exciting-as-ever cookbook, “Saffron in the Souks: Vibrant Recipes from the Heart of Lebanon”. Discover just a few of the fascinating foods of Lebanon.
We know, we know, saying moist is frowned upon, but there really is no better word to describe this Lebanese sweet, syrup soaked semolina cake known as the Namoura.
Also known as batata harra, these baked Lebanese spicy potatoes with chicken will be one of the easiest meals ever that will melt in your mouth and entice your tastebuds.
Flavorful and quick, this Lebanese-style lemon chicken is made with shallots, fresh herbs, and a touch of turmeric for a comforting fall dinner.
With a touch of cinnamon and mint, this stew is cozy, bright, and so aromatic.
You can make these Lebanese meatballs in bulk and freeze batches of them. They’re delicious served over a simple salad or as a sandwich in a pita.