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• by:
• Al-Faqih, Kamal

In Washington, no dinner party I gave was complete without Chef Kamal Al-Faqih’s personal and professional contributions as a friend and caterer. He shared some tricks and helped me heal the deprivations of exile, as I treated my guests to nostalgic flights into the magical evenings at home I wished had never been interrupted. Kamal’s perfected and time-tested techniques steeped in the authenticity and ethos of the dishes he grew up with make that unique culinary voyage possible anywhere. . . . Let me invite you to . . . Kamal’s chest of Mediterranean treasures of the palate, lovingly and artfully presented in this gem of a book.
--from the foreword by Washington Post columnist Nora Boustany

Savory, Heart-Healthy Lebanese Recipes from a Renowned Chef

Among the 170 recipes in Classic Lebanese Cuisine

• APPETIZERS
  Pomegranate-Beef Crescents, Hummus with Minced Lamb and Pine Nuts. Pumpkin Kibbi Balls
• SALADS
  Dandelion Salad with Yogurt, Farmer’s Salad with Tahini Dressing Parsley and Bulgur Wheat Salad
• MAIN DISHES
  Cardamom Chicken, Lamb, or Beef with Rice, Red Snapper with Caramelized Cumin Rice, Jute Mallow and Garlic-Cilantro Stew with Lamb (or Beef) Stuffed Squash and Grape Leaves
• SIDE DISHES
  Basmati Rice with Cumin, Lentils, and Onion, Eggplant Moussaka Roasted Onion-Cumin Potato Spears, Stewed Okra and Cilantro in Olive Oil
• SOUPS
  Lentil Soup with Ruby Swiss Chard and Lemon, Miniature Meatball Soup
• DESSERTS
  Baklava, Glazed Anise Fingers, Sweet Semolina Yogurt Cakes