Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2017
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Lebanon

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Vegetables)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Palestine

Maqluba - Upside-down Rice and Eggplant Casserole
Maqluba
(Lamb)
Seasoned lamb, rice, and eggplant casserole, baked and turned upside-down
posted: 01/11/2007

Musakhkhan
Musakhkhan
(Fowl)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Rice Pilaf with Chicken
Ruzz bi'l-Dajaj
(Rice, Couscous, and Other Grains)
Rice pilaf with poached chicken, spices, and nuts
posted: 09/01/2007

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grape leaves stuffed with rice
posted: 11/13/2007

Syria

Bamya bi'l-Zayt
Okra with Olive oil
(Vegetables)
Okra cooked in olive oil with onion, whole garlic and pomegranate molasses
posted: 12/01/2012

Greens Beans with Pomegranate Molasses
Lubya bi'l-Rumman
(Vegetables)
Green beans stewed in tomatoes, spices, garlic-cilantro pesto and pomegranate molasses
posted: 01/03/2015

Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Lamb-Grilled)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Lentils with Lemon
'Adas bi'l-Hamid
(Vegetables)
Lentils braised with garlic, coriander, Swiss chard, and lemon juice with pomegranate molasses
posted: 01/11/2007

Muhammara
Muhammara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Dip of blended roasted red bell pepper, walnuts, and pomegranate molasses
posted: 02/21/2008



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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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