Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.
"Hage's food is solid and satisfying. . .The beautiful main courses are earthy and flavorful. . .And pretty much all of it can be created without a trip to a Middle Eastern grocery store. "―The Washington Post
Author: Salma Hage
Publisher: Phaidon Press; 9/22/12 edition (October 22, 2012)
Dimensions: 7.5 x 2 x 11 inches