In her new book, Julie Taboulie’s Lebanese Kitchen, Julie honors her mother, tells family stories and showcases her love of the cuisine. Her highest hope is that fans will embrace Lebanese food with the same passion she does. The host of Cooking with Julie Taboulie makes that exceptionally easy to do with 295 pages of straightforward recipes, enticing food photography, highlighted staples and a resources section designed to guide readers to speciality ingredients.
Her namesake dish can be made traditionally or loaded up with quinoa. Both versions result in a refreshing salad that is a must have for every occasion.
The Makbouseh is a summer squash stew that celebrates the bounty of the season. It can be eaten hot or cold and pairs well with homemade pasta called Macaroune b Toum (a hand rolled pasta in garlic sauce), found in the side dish section of the book. Yum.
We adore the mezza pages which showcases our favorite middle eastern small plates including a variety of flavored hummus, baba ghanouj and mouhamarah. The stuffed grape leaves, from the main meals section, can be tailored to accommodate vegetarians or omnivores whether served as a starter or main course.
And no Lebanese meal feels complete to us without a hot beverage and sweets. For those wishing to indulge, it doesn’t get much better than diving into Maamoul, semolina cookies with a variety of fillings, between sips of Arabic coffee or spiced tea.
For those looking to further explore the Lebanese table, Julie Taboulie’s Lebanese Kitchen is a capitavting addition to the Middle Eastern section of your cooking library.