Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Amazon Prime includes:
Fast, FREE Delivery is available to Prime members. To join, select "Try Amazon Prime and start saving today with Fast, FREE Delivery" below the Add to Cart button.
Amazon Prime members enjoy:- Cardmembers earn 5% Back at Amazon.com with a Prime Credit Card.
- Unlimited Free Two-Day Delivery
- Streaming of thousands of movies and TV shows with limited ads on Prime Video.
- A Kindle book to borrow for free each month - with no due dates
- Listen to over 2 million songs and hundreds of playlists
- Unlimited photo storage with anywhere access
Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. If you're happy with Amazon Prime, do nothing. At the end of the free trial, your membership will automatically upgrade to a monthly membership.
-47% $10.63$10.63
Ships from: Amazon.com Sold by: Amazon.com
$5.63$5.63
$3.99 delivery May 21 - 22
Ships from: Goodwill Minnesota Sold by: Goodwill Minnesota
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
OK
Image Unavailable
Color:
-
-
-
- To view this video download Flash Player
My Lebanese Cookbook: 80+ Family Favorites Made Simple Paperback – March 31, 2020
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Purchase options and add-ons
With a focus on fresh produce, whole grains, and aromatic herbs and spices, Lebanese cooking makes any meal a delicious, family-friendly feast. This approachable Lebanese cookbook uses regional recipes and flavors to introduce the heritage and cooking traditions of the vibrant, diverse country.
What sets My Lebanese Cookbook apart:
- Introduction to Lebanese cuisine—Discover the customs at the heart of Lebanese cooking through a glossary of Arabic terminology, essential spices and ingredients of the mouneh (the Lebanese pantry), and serving traditions like mezze (a course of small-plates).
- More than 80 traditional recipes—Mediterranean favorites include Baba Ghanoush, Falafel, Lamb Kebabs, Baked Kafta in Tahini, Zucchini and Chickpea Stew, and of course, Baklava for dessert.
- Eat the Lebanese way—This indispensable cookbook provides specially tailored menus and meal pairings for holidays and sit-down dinners with tips to make entertaining easier.
Set the table, gather the family, and serve up authentic Lebanese fare with help from My Lebanese Cookbook.
- Print length158 pages
- LanguageEnglish
- PublisherRockridge Press
- Publication dateMarch 31, 2020
- Dimensions7.5 x 0.5 x 9.25 inches
- ISBN-101641527404
- ISBN-13978-1641527408
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now
Frequently bought together
Similar items that may deliver to you quickly
From the Publisher
Sample recipe: Baked Omelet with Parsley (Ejjeht el-Ba’adounis)
This Lebanese omelet is cooked is filled with fresh parsley and is served flat rather than folded.
1. Preheat the oven to 350ºF.
2. In a large bowl, whisk together the eggs, parsley, onion, flour, salt, pepper, and cinnamon.
3. Heat the oil in an oven-safe skillet over medium heat for 2 minutes.
4. Pour in the egg mixture, and immediately transfer the skillet to the oven. Bake until the omelet has puffed up and set, for about 15 minutes. Remove from the oven. Serve immediately.
Ingredients:
- 8 eggs
- 1 cup chopped fresh parsley
- 1 onion, chopped
- ¼ cup all-purpose flour
- Salt
- ½ teaspoon freshly ground white pepper
- Pinch ground cinnamon
- ½ cup olive oil
Editorial Reviews
Review
“Au Za’atar has been serving standout Lebanese food in the East Village for years. The staff and owner Tarik Fallous are so welcoming that it’s no wonder he wrote a cookbook so you can entertain guests with lots of mezze and family-owned recipes from the comfort of your home. I can’t wait to try to cook some of these recipes myself!” —Jeremy Jacobowitz, founder of Brunchboys
“From the moment I stepped into Tarik’s East Village restaurant I felt incredibly welcome, and his warm passion for sharing his family recipes was a bright light in a city of faceless restaurants. I could not be more excited that he's sharing his mezze and dip recipes; they're truly some of the best I've ever had. Lebanese food is filled with spice and flavor, and I couldn't think of a better ambassador to spread the love of Lebanese cooking than Tarik.” —Jason Baker, food blogger and founder of JasonEats in New York
“The first time I went to Au Za'atar in New York City, I smiled in relief to have finally discovered authentic Lebanese food in the city! It doesn't get more authentic than this, and I love the fact that these recipes are tied to family recipes, made with love. I'm also the type of person who gets overwhelmed when it comes to cooking, but the recipes in this book are super simple, making cooking healthy, delicious dishes a breeze! This is an absolute must add to your cookbook collection!” —Nastasia Yakoub, author and founder of Dame Traveler
“Tarik’s cookbook is a wonderful collection of Lebanese recipes that remind me of my own mother’s traditional recipes. It’s quite honestly the only cookbook one would need to cook and eat like a Lebanese.” —Marc Kharrat, Head of Video, Foodbeast
About the Author
Product details
- Publisher : Rockridge Press (March 31, 2020)
- Language : English
- Paperback : 158 pages
- ISBN-10 : 1641527404
- ISBN-13 : 978-1641527408
- Item Weight : 12.8 ounces
- Dimensions : 7.5 x 0.5 x 9.25 inches
- Best Sellers Rank: #80,428 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Tarik Fallous is the executive chef and owner of Au Za’atar Resturant in New York City. Tarik’s recipes highlight the best of authentic Lebanese and Middle Eastern cuisine, with a focus on fresh and home-style dishes.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonReviews with images
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
I have already tried 5 recipes , and they are all easy to follow. Some of them don't take a lot of time, and they are very detailed, which made me comfortable and exited to try and cook them.
I am really a big fan of Lebanese food, and my favorite dish is hummus, and i was so eager to try and cook it on my own, and the recipe was so great and so easy and i really loved the final result of this lovely popular dish.
I got to try and cook Ma’amoul dessert with walnut filling as well, it took me quite a lot of time, but after i finished it, it was just amazing and so so very delicious, i would highly recommend to try it.
All i can say is just that i will be looking forward for another amazing book with great recipes.
I have already tried 5 recipes , and they are all easy to follow. Some of them don't take a lot of time, and they are very detailed, which made me comfortable and exited to try and cook them.
I am really a big fan of Lebanese food, and my favorite dish is hummus, and i was so eager to try and cook it on my own, and the recipe was so great and so easy and i really loved the final result of this lovely popular dish.
I got to try and cook Ma’amoul dessert with walnut filling as well, it took me quite a lot of time, but after i finished it, it was just amazing and so so very delicious, i would highly recommend to try it.
All i can say is just that i will be looking forward for another amazing book with great recipes.
from home style cooking to restaurant quality recipes.
he actually proposed the idea of what pairs with what, actually he wrote menus for different holidays and get togethers. he did not stop there, he actually gave a temperature fluctuation between Fahrenheit and Celsius, he actually gave some secrets unbeknownst to most Lebanese of what goes into some of the spicing such as the seven spice mix. he went as far as actually having a complete index afterminology that is used in Lebanese kitchens. but much like any other country around the world the cuisine / kitchen is regional than northern parts cook slightly different than the southern parts then the western and or the Eastern, now his style is not necessarily wrong yet in fact I would argue that he made it extremely simple for some complex dishes which is kind of hard to pinpoint exactly what part of Lebanon is he cooking from, and that is a testament of his innovation, and highlights his knowledge of the Lebanese kitchen as a whole. now the book itself is not perfect, you will find yourself going back and forth through the book looking from one recipe that repeats itself and then you change the sauce and you have to go to a different page altogether, be ready to flip through the pages back and forth throughout the book. however you must keep in mind this is a gold mine of information both in recipe, concept and simplicity. One more reason why you should have it is because you must understand Lebanese cooking, is just the gateway to regional cooking such as Syria, Palestine, and Jordan and some parts of Iraq. if you're interested in the Oriental Mesopotamian region then this book is definitely the very best to have.
here's a tip, now at times this book has the miscalculated recipes. for example : it is suggested that one should use one cup of basmati rice to two and a quarter cups of water. in addition it wasn't really mentioned as to why you should wash or rinse the rice prior to cooking it. The proper way to cook basmati rice is to wash or rinse thoroughly
for every one cup of basmati rice add 1.5 cups of water.
but that's the only flaw or mistake I saw in the book. why should you have this book I bought three copies for three different friends that I've gifted, and they all came back with very good results. I for one a proud owner of a copy of my own. in short, you must have this book if you are collecting and or cooking Middle Eastern food especially Lebanese, The chef honestly and truthfully passed on his knowledge in good details. unfortunately I think he should go and do a second version of it a part two if you will, there are a lot more recipes that he left out. now did he do that because they are complex or did he do it for reasons of what may appeal to a Western person. however you must have this book, if you're shopping for a Middle Eastern cuisine book, most likely you're not afraid of trying new things. kudos to him, can't wait for part two.
Reviewed in the United States on July 16, 2023
from home style cooking to restaurant quality recipes.
he actually proposed the idea of what pairs with what, actually he wrote menus for different holidays and get togethers. he did not stop there, he actually gave a temperature fluctuation between Fahrenheit and Celsius, he actually gave some secrets unbeknownst to most Lebanese of what goes into some of the spicing such as the seven spice mix. he went as far as actually having a complete index afterminology that is used in Lebanese kitchens. but much like any other country around the world the cuisine / kitchen is regional than northern parts cook slightly different than the southern parts then the western and or the Eastern, now his style is not necessarily wrong yet in fact I would argue that he made it extremely simple for some complex dishes which is kind of hard to pinpoint exactly what part of Lebanon is he cooking from, and that is a testament of his innovation, and highlights his knowledge of the Lebanese kitchen as a whole. now the book itself is not perfect, you will find yourself going back and forth through the book looking from one recipe that repeats itself and then you change the sauce and you have to go to a different page altogether, be ready to flip through the pages back and forth throughout the book. however you must keep in mind this is a gold mine of information both in recipe, concept and simplicity. One more reason why you should have it is because you must understand Lebanese cooking, is just the gateway to regional cooking such as Syria, Palestine, and Jordan and some parts of Iraq. if you're interested in the Oriental Mesopotamian region then this book is definitely the very best to have.
here's a tip, now at times this book has the miscalculated recipes. for example : it is suggested that one should use one cup of basmati rice to two and a quarter cups of water. in addition it wasn't really mentioned as to why you should wash or rinse the rice prior to cooking it. The proper way to cook basmati rice is to wash or rinse thoroughly
for every one cup of basmati rice add 1.5 cups of water.
but that's the only flaw or mistake I saw in the book. why should you have this book I bought three copies for three different friends that I've gifted, and they all came back with very good results. I for one a proud owner of a copy of my own. in short, you must have this book if you are collecting and or cooking Middle Eastern food especially Lebanese, The chef honestly and truthfully passed on his knowledge in good details. unfortunately I think he should go and do a second version of it a part two if you will, there are a lot more recipes that he left out. now did he do that because they are complex or did he do it for reasons of what may appeal to a Western person. however you must have this book, if you're shopping for a Middle Eastern cuisine book, most likely you're not afraid of trying new things. kudos to him, can't wait for part two.
As someone who isn't totally familiar with Lebanese food, I have no idea what some of these meals/recipes should look like. Many of the recipes list the ingredients and then 1, 2 or 3 OTHER recipes (a spice blend, a batch of sauteed cilantro and garlic, a batch of garlic cream, 1 batch of rice and vermicelli for a potato and meat stew...see where I am going?) that need to be made to accompany the main recipe! It just makes it all feel time consuming.
A lot of the desserts call for "orange blossom syrup" which is a recipe in the cookbook, which calls for orange blossom water. I will most likely never make any of the recipes calling for the orange blossom syrup.
There are great tips about using dried chick peas for falafel vs canned chick peas, but the amount of tahini in the hummus seems excessive! I guess there is one way to find out.
I want to love this cookbook more, but the lack of pictures really turns me off to trying the recipes. I did make DJEJ BATATA BIL-SANIYEH (Baked Garlic Chicken with Potatoes) and it was OK. Lacked pizazz. Another note, many recipes call for heavy amounts of oil. The baked chicken calls for 1 cup! Even though you drain off a lot of it after it cooks, it feels wasteful.
I would like to try more recipes, but the lack of pictures turns me off to opening up this book for inspiring cooking!
Top reviews from other countries
Have ordered elsewhere.