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Lebanese food is delicious! Here is a recipe collection foodies will love for its authenticity, details and advice. Here is garlic dip for meats, the perfect hummus, baked kibbee, stuffed peppers, and dipping sauces that are frankly addictive. Lebanese cuisine blends Mediterranean and Middle Eastern traditions. Featuring aromatic, fresh ingredients and the soulful spices of ancient Phoenicia, this wonderful cookbook is garnished with anecdotes, illustrations, and of course a few myths and cultural heroes - an authentic cultural treasure.

Authentic recipes using fresh produce. Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

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In this lovely and personable cookbook, Mary Laird Mamady takes us back to the homeland of her grandmother-in-law, the highlands of Lebanon, where food is still prepared by families using recipes handed down from generation to generation. One of the glories of Middle Eastern cuisine is that once the basics are mastered it becomes easy to put together meals for four to fifty. This is truly food for communal dining, wonderfully festive to prepare for families and friends.Here are ingredients redolent of their sun-baked origins burghul (bulgur), chick peas, feta cheese, rose flower water, and pine nuts. As in most traditional cooking, the presentations are friendly and informal, though the author who has traveled to Lebanon, testing familiar recipes, finding and experimenting with new ones is nonetheless an inventive and exacting cook. Evocatively atmospheric drawings by Jana Fothergill provide the prefect finishing touch. This is the definitive book on Lebanese regional food, and an important and beautiful resource for anyone interested in Middle Eastern cooking.

Are you having trouble communicating with your Arab friends?Have you wasted alot of time learning the Modern Standard Arabic 'MSA' and got nowhere?Well, this book can solve all of these problems!Fusha or MSA is not actually spoken between Arabs, since Fusha is a written language and not a spoken one in the Arab world.Lebanese is spoken worldwide and almost every Arabic country can understand the Lebanese dialect.This book will give you the first steps for achieving the beginner level in Lebanese Arabic. It includes grammar, comprehension, vocabulary and tests. It is also written in Latin letters, so that you can understand how to pronounce the words and letters correctly.By the end of this book you can achieve:* Learn the basics of the Lebanese/Levantine Dialect* Learn the internet language on how Arabs communicate on Social Media* Focusing more on the Levantine/Middle Eastern dialect than FushaAbout the Author:Ali Matar, born in Beirut/Lebanon, is the founder and creator of the YouTube channel MatarTV (over 34000 subscribers/August 2019), where he crushed stereotypes, habits and struggles of the younger Lebanese/Arab people in a funny way. He shows Lebanon from a different perspective and the point of view of an Arab living in a foreign European country. He also created the channels MatarPodcast, MatarEducation and developed Lebanese Arabic online courses.'' It is one of the best and most effective courses in Lebanese Arabic I managed to find after trying hundreds of sources! Mumtaz!'' - Comment of a course participant on Udemy

Lebanese food is delicious! Here is a recipe collection foodies will love for its authenticity, details and advice. Here is garlic dip for meats, the perfect hummus, baked kibbee, stuffed peppers, and dipping sauces that are frankly addictive. Lebanese cuisine blends Mediterranean and Middle Eastern traditions. Featuring aromatic, fresh ingredients and the soulful spices of ancient Phoenicia, this wonderful cookbook is garnished with anecdotes, illustrations, and of course a few myths and cultural heroes - an authentic cultural treasure.

This book introduces the art of Lebanese cuisine - recipes which are representative of the rest of the Middle East.The aroma of the Lebanese kitchen is the same here as elsewhere among Arabic speaking peoples.... [T]he time has come when "a pinch of this," or "a little of that," and "come-and-watch-me" technique of generation upon generation of daughters observing mothers is no longer feasible for the modern mobile family, or for the conscientious cook with limited time to spend in the kitchen. With this in mind, the author, with the assistance of a home economist, has systematized these recipes according to American standards. Arabic titles are given along with their English equivalents. Though there are many local variations for these recipes, with slight changes in ingredients, the names are basically the same. --- excerpts from book's Introduction

A chance encounter in a homeless hostel between Polish artist and photographer Ania Dabrowska and Lebanese journalist Diab Alkarssifi led to the discovery of Alkarssifi s collection of 27,000 photographs from Beirut, Damascus and Cairo covering over 100 years of Arab history. Complemented by the journalist s previously unknown personal photographs of everyday life in Beirut, his home city of Baalbeck on the Syrian border, and his student years in the early 1970s in Moscow and Budapest, this treasure trove is an extraordinary record of modern Arab history. Dabrowska designed the book to preserve and re-present to the public a century of cultural and political history in Lebanon and the Middle East. A Lebanese Archive is an electrifying historical record featuring an essay by artist Akram Zaatari and over 100 images from the archive.

The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes On the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources. This definitive guide by James Beard award-winning author Salma Hage, brings together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks. Recipes range from the familiar to fresh discoveries, and from meat, fish, and poultry dishes to a wealth of vegetable-based, dairy-free, and gluten-free options.

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This cornucopia of delicious vegetable recipes has been assembled by the author of Everyday Lebanese Cooking. It focuses on those recipes that make Lebanese cuisine one of the healthiest in the world because of the huge variety of vegetarian dishes on which it is based. Vegetable and pulse dishes are what most Lebanese prefer to eat most of the time. This book includes, of course, the famous mezze and speciality sweets and also peasant food from the rural mountains, traditional dishes from the north and south along the Mediterranean coast, and street food including the familiar Falafel wraps. These are affordable recipes that often turn only a few simple ingredients into a delicious meal with a stunning combination of flavours.The majority of these dishes are suitable for vegans as dairy and eggs are seldom used in cooking.

A survey of Lebanese immigration to the United States with a discussion of the contributions made by Lebanese to various areas of American life.

This ever-popular volume is THE resource for anyone interested in Middle Eastern food. Basic dishes and savory menus abound, filled with ingredients redolent of their sunbaked origins: bulger, chick peas, feta cheese, rose flower water, pine nuts, and pomegranate seeds (to name but a few) are the staples of this enticingly exotic, yet simple and healthy, cuisine. In a lively and personal style, Mary Laird Hamady takes us to the highlands of Lebanon, homeland of her grandmother-in-law, where food is still prepared from recipes handed down from generation to generation. One of the glories of Middle Eastern cooking is that once the basics are mastered, it becomes easy to put together meals for even forty or fifty people at a time. This is truly food for communal dining, wonderfully festive fare for families and friends alike. Evocatively atmospheric drawings by Jana Fothergill provide the perfect complement. This practical, comprehensive, beautifully designed book is the definitive introduction to a sensuous food world that is rarely well-represented.

The Lebanese Cookbook offers a comprehensive range of authentic Lebanese recipes including favorite dishes like Tabbouleh salad, Hummus b'Tahini, Falafel, and Baba Ghanouj. Beautifully designed with full-page color photographs. The Lebanese Cookbook also provides an insight into the lifestyle, customs and culinary traditions of Lebanon.

The Lebanese Cooking is a traditional and authentic collection of Lebanese recipes passed down from mother to daughter for generations. Featuring 140 authentic recipes, with popular favorites such as Kibbi, Tabbouleh Salad, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals.

As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

In this book, author Nader Moumneh–a Canadian senior policy adviser of Lebanese descent– examines the research of the formation and evolution of the Christian resistance in Lebanon he performed as a graduate student at the American University of Beirut in the early 1990s. He has conducted hundreds of lengthy interviews with senior Lebanese Forces leaders who were thoroughly impressed by his communicative yet assertive personality, his scrupulous presentation of facts, his obsessive attention to detail, and most importantly, his unwavering determination to unveil behind-the-scenes events. Mr. Moumneh drew upon his self-acquired persuasion tactics and negotiation strategies to earn the Lebanese Forces’ trust and gain access to top secret, never-before published information. Since then, he has continually revised and expanded the manuscript to address the rapidly changing situation in Lebanon and the Middle East. The Lebanese Forces: Emergence and Transformation of the Christian Resistance has taken twenty-five years to produce and is unique in its own right. Mr. Moumneh’s work is not a typical re-telling of the Lebanese crisis, rather it is a magnificent blend of skillful craftsmanship, an unprecedented wealth of painstakingly referenced chronological research and now declassified intelligence information.

Phares (political science, Florida Atlantic U.) examines the historical roots and emergence of Lebanese Christian nationalism, challenging the current state of Lebanese studies. He demonstrates the intellectual integrity of the Lebanese Christians' claims, and documents the deterioration of the political and military resistance and the loss of the Christian enclave. Includes numerous b&w maps, and an extensive listing of books, articles, periodicals, news media, radio programs, and documents in English, French, and Arabic. Annotation copyright Book News, Inc. Portland, Or.

The Lebanese Cooking is a traditional and authentic collection of Lebanese recipes passed down from mother to daughter for generations. Featuring 140 authentic recipes, with popular favorites such as Kibbi, Tabbouleh Salad, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals.

Formerly known as the ‘Switzerland of the Middle East’, an island of economic stability and social progress, Lebanon was shattered by a civil war that raged from 1975 until 1990. Pitting the central government against different factions and alliances of Christians, Sunni and Shi’a Moslems, leftists, and Syrian armed forces, this multifaceted conflict experienced a major escalation when Israel launched an invasion with the aim of destroying the Palestine Liberation Organisation (PLO), in 1982.Also known as the First Lebanon War, or Operation Peace for Galilee, the Israeli enterprise was run in cooperation with Christian allies and the self-proclaimed Free Lebanon State. Except for attacking the PLO and surrounding its leadership in West Beirut, it provoked a major showdown with Syrian armed forces deployed inside Lebanon, and resulted in a series of bitter battles. Ever since, fighting on the ground and in the sky of the Beka’a Valley is a synonym for modern-day conventional air-land battle in the age of high-technology warfare.Focusing on military-related developments, and rich in exclusive details and illustrations, ‘Lebanese Civil War: Israeli Invasion, 1982’ is dissecting military forces, their equipment, intention and capabilities, and their combat operations.