Julie Taboulie's Lebanese Kitchen
Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
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- CHF 15.00
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- CHF 15.00
Description de l’éditeur
Contemporary Lebanese recipes from the host of PBS shows Cooking with Julie Taboulie and the Julie Taboulie’s Lebanese Kitchen.
Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla—a stew of tomato, green pea, and lamb—to honey and rosewater-infused desserts.
In these 125 recipes, you’ll learn how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. In addition to the delicious meat and chicken dishes, Lebanese cuisine offers a wide variety of vegetarian, pescatarian, vegan, and gluten-free dishes, usually with no substitutions whatsoever! Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between.
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Sageer so loved her mother's lemony tabbouleh salad as a child in upstate New York that she earned the nickname "Julie Taboulie," a moniker she uses on her PBS cooking shows. She evokes that memory and many others in this collection of recipes for Lebanese foods, from familiar hummus (presented with a handful of variations) to surprises such as panfried patties made with chickpeas, potatoes, and bulgur; a yogurt soup with lamb dumplings; and pickled baby eggplant stuffed with peppers. Sageer's outlook is encouraging, but occasionally she falters on logistics. A narrow-diameter dowel-style rolling pin is recommended or required or both, but she never explains why. There are two almost identical recipes for chicken shawarma, one with spices listed and another with a spice mix cross-referenced. But despite these missteps, there are enough fresh ideas to make the volume worthwhile. A clever technique extracts every drop of flavor from onions that are caramelized until they are almost black for lentil and rice mujadrah. Lamb pastries from the town of Ba'albek combine lamb, pine nuts, and pomegranate molasses. A glossary covers ingredients and equipment and then suggests retail sources, including the author's own website.
