Rose Water and Orange Blossoms

Laban (Homemade Yogurt)

Page 26

Labneh (Thick Yogurt)

Page 29

Toum (Garlic Sauce)

Page 30

Nana (Dried Mint)

Page 31

Toasted Sesame Seeds

Page 32

Butter Toasted Pine Nuts and Almonds

Page 33

Tahini -Yogurt Sauce

Page 34

Garlicky Mint Yogurt Sauce

Page 35

Lemon Vinaigrette

Page 36

Pita Chips

Page 37

Za'ater Roasted Tomatoes

Page 38

Flower Water Syrup

Page 40

Clarified Butter

Page 41

Chickpeas

Page 42

Peeled Chickpeas

Page 43

Whipped Hummus with Minced Lamb and Sumac

Page 48

Labneh Dip with Crushed Red Pepper and Mint

Page 51

Za'atar Roasted Tomato Crostini with Labneh

Page 52

Labneh Cheese Preserved in Olive Oil

Page 55

Phyllo Galette of Labneh, CaramelizedCherry Tomatoes and Kalamata Olives

Page 56

Poached White Asparagus with Lemon and PistachioOil

Page 58

Tahini Avocado

Page 59

Warm Dates with Almonds and Lime Zest

Page 60

Garlicky Leeks with Cilantro in Olive Oil

Page 62

Fried Cauliflower with Tahini Sauce

Page 63

Mahogany Eggplant with Labneh and Pomegranate

Page 65

How to Seed a Pomegranate

Page 66

Za'atar Kale Chips

Page 67

Baba Gannouj

Page 68

Pink Deviled Eggs with Yogurt and Mint

Page 69

Muhammara (Roasted Red Bell Pepper-Walnut Dip)

Page 70

Spicy Cilantro Potatoes (Batata Harra)

Page 72

Butter Lettuce with Walnut Vinaigrette

Page 73

Warm Potato Salad with Lemon and Mint

Page 75

Avocado Tabbouleh in Little Gems

Page 77

Yogurt-Cucumber Salad

Page 79

Maryalice's Big Romaine Salad

Page 80

Tomato and Sweet Onion Salad

Page 83

Fattoush Salad

Page 84

Crunchy Fennel Salad

Page 85

Cabbage Rolls in Garlic or Tomato Broth

Page 88

Bulgur or Rice Stuffing with Parsley, Onion and Tomato

Page 89

Lamb and Rice Stuffing

Page 89

Grape Leaves with Lemon

Page 90

Stuffed Koosa in Tomato Broth

Page 93

Stuffed Koosa with Yogurt and Mint

Page 97

Eggplant with Lamb, Tomato and Pine Nuts (Sheik al Mehsheh)

Page 98

Raw Kibbeh (Kibbeh Nayeh) with Househ

Page 102

Baked Kibbeh Sahnieh

Page 104

Fried Kibbeh with Mint Butter

Page 106

Vegan Tomato Kibbeh

Page 108

Potato and Spinach Kibbeh with Garlicky Mint Yogurt Sauce

Page 110

Yogurt-Poached Kibbeh with Parsley-Garlic Oil

Page 112

Spiced Lamb Kofta Burgers

Page 113

Roasted Leg of Lamb with Black Cherry-Pomegranate Salsa

Page 115

Green Bean and Lamb Stew (Lubieh)

Page 117

Grilled Lamb Skewers with Fresh Mint Sauce (Laham Meshweh)

Page 118

Fragrant Chicken Soup with Vermicelli

Page 120

Yogurt Marinated Chicken Skewers with Toum Garlic Sauce

Page 123

Hushweh (Chicken Rice Pilaf with Butter Toasted Almonds)

Page 124

Zucchini, Parsley and Mint Omelets (Ijjeh)

Page 126

Ijjeh with Koosa Scrapings

Page 127

Baked Eggs with Spinach, Labneh and Sumac

Page 128

Olive Oil Fried Eggs with Za'atar

Page 130

Pan-Seared Snapper with Tahini Sauce and Toasted Pine Nuts

Page 131

Pistachio Crusted Whitefish with Parsley-Lemon Butter

Page 133

Garlicky Lentil Soup with Swiss Chard and Lemon

Page 136

Toasted Bulgur with Poached Chicken and Cinnamon

Page 137

Mujadara with Crispy Onions

Page 139

Freekeh with Tomato and Chickpeas

Page 141

Fresh Herb Falafel with Tahini-Yogurt Sauce

Page 142

Fava Beans and Chickpeas with Garlic, Lemon and Olive Oil (Foul Medammes)

Page 145

Crunchy Roasted Za'atar Chickpeas

Page 146

Lebanese Vermicelli Rice

Page 147

Rose Water Meringues with Roasted Rhubarb

Page 150

Sticky Date Cake with Warm Orange Blossom-Caramel Sauce

Page 154

Walnut Baklava Diamonds

Page 158

Rice Pudding with Dried Cherries and Pistachios

Page 160

Crunchy Sesame Cookies

Page 161

Pomegranate Rose Sorbet

Page 163

Graybeh (Shortbread Cookies)

Page 164

Ma'Moul (Molded Date Cookies)

Page 166

Salted Pistachio Bark with Dried Apricots

Page 170

Knafeh with Melted Cheese and Orange Blossom Syrup

Page 171

Mandarin Orange Frozen Yogurt

Page 172

Nougat Glace with Sweet Cherries and Candied Almonds

Page 174

Spiced Sweet Bread with Rose Water Milk Glaze (Ka'ik)

Page 176

Sugared Anise Donuts (Zalabia)

Page 178

Anise Donuts with Orange Blossom Syrup

Page 179

Labneh with Orange, Avocado, Pomegranate and Honey

Page 181

Labneh withTart Cherry-Rose Water Compote

Page 182

Stone Fruit with Flower Waters and Shaved Coconut

Page 183

Talami Sesame Loaves

Page 186

Za'atar Flatbread

Page 190

Homemade Pita Bread

Page 192

Savory Pie Dough

Page 195

Spinach Pies

Page 198

Ba'albek Sfeha (Open-Faced Lamb Pies)

Page 201

Labneh and Mint Pies

Page 203

Lift (Hot Pink Turnip Pickles)

Page 206

Garlic Mushroom Pickle

Page 210

Carrot Coriander Pickle

Page 211

Mixed Pickle Jar

Page 212

Cauliflower Pepper Pickle

Page 214

Spiced White Grapes

Page 215

Fig and Anise Jam with Walnuts

Page 216

Preserved Watermelon Rind

Page 217

Apricot Preserves

Page 218

Apricot-Lime Fruit Leather

Page 221

Arabic Coffee

Page 224

Orange Blossom and Raw Honey Tisane (Cafe Blanc)

Page 225

Fresh Mint Tea

Page 226

Cinnamon Stick Tea

Page 228

Cardamom Green Tea

Page 229

Strawberry-Rose Lemonade

Page 232

Sparkling Pomegranate Cocktail with St. Germain

Page 233

Cucumber Spritzer with Mint

Page 235

Thick Hot Chocolate with Cinnamon

Page 236

Lebanese Mimosa with Sugar Rim

Page 237