In Lebanon: Cooking the Foods of My Homeland, acclaimed food writer Anissa Helou offers a deeply personal tribute to the cuisine of her birthplace. The book includes more than 160 authentic recipes, enriched with cultural history and intimate storytelling.
Through its pages, Lebanon unfolds as a land of remarkable culinary diversity. Coastal towns, mountain villages, and bustling cities each contribute distinctive flavors to the national table. Helou guides readers through abundant mezze spreads bright with lemon, olive oil, and fresh herbs. She also explores comforting stews, stuffed vegetables, fragrant rice dishes, and delicate pastries scented with orange blossom and anise. Signature dishes include kibbeh in its many forms and fava beans with lamb and yogurt. Readers also discover baked fish with tahini and cilantro, along with luscious semolina cream desserts. Each recipe reflects a cuisine that balances simplicity with depth. Seasonal ingredients are treated with care and allowed to shine. Yet the book is more than a collection of recipes. It preserves memory and identity through food and storytelling.
Helou captures the rituals of family gatherings and the rhythms of rural life. She also reflects on the resilience of a culture shaped by history and diaspora. With clarity and warmth, she presents Lebanese food as more than nourishment. It becomes a living archive of tradition, generosity, and pride. Through every carefully crafted dish, readers are invited to experience the enduring spirit of Lebanon.
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