Lebanese Cuisine

Lebanese Cuisine

Past and Present


Karim Haïdar

Preface by Amin Maalouf


9780863566448 July 2010 Hardback 176pp 48 colour and 21 black & white photographs 20 step by step illustrations

About the Book

Over a hundred recipes are included in this beautifully illustrated book: lentil soup with tomatoes, calamari and coriander salad, five-spice lamb and rice, fried halloumi with quince jam, pumpkin kibbeh, pears in arak, and rose ice cream, to name but a few.

Traditional recipes have been re-interpreted with a modern twist, which will please lovers of Lebanese cuisine as well as those looking for a more contemporary touch.

This is authentic Mediterranean food at its best – perfect for everyday eating and entertaining alike.

About the Author

Andrée Maalouf is passionate about food. She moved to France thirty years ago, and has since adapted the culinary tradition of Lebanon to suit the tastes and produce of today.
Renowned chef Karim Haïdar is noted for reinventing Lebanese cuisine and giving new life to forgotten recipes. Haïdar revitalised the award-winning restaurant Fakhreddine in London and was a founding partner of the Liza restaurant in Paris. He recently launched La Branche d’Olivier in Paris and the popular food chain Comptoir Libanais in London. His websites are www.labranchedolivier.fr and www.karimhaidar.com.


'Andrée Maalouf has teamed up with Karim Haïdar, a young chef in London, to revisit forgotten recipes, spiced with a modern twist. The result: a fascinating and beautifully illustrated book with appetizing recipes.'
Le Vif/L'Express

'Lebanese Cuisine is a gorgeously and carefully presented book ... What makes this particular book special is the way it demonstrates how migration not only makes food central in the attempt to keep traditions and culture alive, but also allows for the opening up for new tastes, ingredients and recipes.'
The Middle East in London