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    The Lebanese Heritage Cookbook
    The Lebanese Heritage Cookbook
    The Lebanese Heritage Cookbook
    Ebook223 pages38 minutes

    The Lebanese Heritage Cookbook

    By Louise Stelma

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    About this ebook

    There is no spectacle on earth more beautiful and appealing than that of a woman in the act of cooking for those she loves.

    Lou lives and breathes Lebanese cooking! Her home is permeated with the fragrances of the culturally refined Lebanese dishes she prepares from her heritage. What a great neighbor Lou made! Her cookbook will be treasured by all cooks, and make elegant family gifts. A. S. R. Indiana

    This cookbook would have saved me hundreds of dollars in phone calls to aunts for advice on cooking Lebanese Food. A must have for all those who love the healthy food of the Middle East. Donna A. Shalala, Office of the President, Miami University

    Knowing Lou for 30 years, I have tasted many of her recipes for Lebanese food. Her tabouli, stuffed grape leaves, and other recipes are delicious and better than most Lebanese restaurants. This is a winner. Dr. Elaine Wangberg-Menchaca, Graduate Dean and V.P. Research (ret.), California State University

    Over the years I have tasted Louises Lebanese cooking and I am delighted to say her food and recipes are the best. Maybe it is due to all the love she puts into her creations.
    Sandra Ramsey-Lines, Forensic Document Examiner
    LanguageEnglish
    PublisherAuthorHouse
    Release dateFeb 15, 2012
    ISBN9781468551259
    The Lebanese Heritage Cookbook
    Author

    Louise Stelma

    Louise Stelma has been documenting the often unwritten and sometimes secret recipes of her Lebanese parents and ancestors for decades. When she’s not preserving the culinary delights of Lebanese food, she tends to her human resources consulting business, Office Management Solutions. She ventured into human resource management more than 20 years ago, and since then, she’s also devoted much of her time to teaching industry-related courses at various universities. Louise lives in Nashville, Tennessee.

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      Book preview

      The Lebanese Heritage Cookbook - Louise Stelma

      © 2012 by Louise Stelma. All rights reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      First published by AuthorHouse 02/07/2012

      ISBN: 978-1-4685-5127-3 (sc)

      ISBN: 978-1-4685-5126-6 (hc)

      ISBN: 978-1-4685-5125-9 (ebk)

      Library of Congress Control Number: 2012902554

      Printed in the United States of America

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      This book is printed on acid-free paper.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Illustrations Susan Richardson

      Artistry, Sunshine Promotions Pat Hansen

      Printing by Twyla Lambert Clark, Lithographics, Inc., Nashville, TN

      Book Design by Laura Deleot, Crookston Design

      www.crookstondesign.com

      Louise Stelma

      P.O. Box 110850

      Nashville, TN 37222

      lou.stelma@yahoo.com

      CONTENTS

      preface

      dedication

      introduction

      appetizers

      CAULIFLOWER DIP

      CHEESE

      CHIC PEA DIP

      DANDELION, COOKED

      EGGPLANT APPETIZER

      EGGPLANT DIP

      FAVA BEAN DIP

      LIVER WITH ONIONS

      MEAT PIES

      OLIVES, SEASONED

      SPINACH PIES

      TURNIPS, PICKLED

      YOGURT CHEESE SPREAD

      Notes

      main dishes

      CABBAGE ROLLS

      CHEESE SOUP

      CHICKEN ROAST

      EGGPLANT STUFFED

      EGGS FRIED IN OIL

      EGGS WITH TOMATOES

      EGGS WITH ZUCCHINI

      FISH, BAKED

      HOW TO PRESERVE GRAPE LEAVES

      GRAPE LEAVES, STUFFED

      GREEN PEPPERS, STUFFED

      GREEN BEAN STEW

      LAMB CASINGS STUFFED

      LAMB AND CRACKED WHEAT

      LAMB AND CRACKED WHEAT STUFFED(kibbeh balls)

      LAMB MARINATED

      LAMB MEAT PIES IN COOKED YOGURT

      LAMB ROAST

      LAMB WITH STUFFING

      LAMB RENDERED

      LAMB AND EGGS

      LAMB AND DRIED CHEESE

      LAMB WITH WHEAT AND

      TOMATOES (awarma bil banadoora)

      LAMB SHANKS WITH CRACKED WHEAT

      LAMB SHANK STEW

      LAMB SKEWERED

      LAMB AND VEGETABLE SOUP

      LAMB AND YOGURT SOUP

      LENTILS AND RICE

      LENTILS AND RICE SOUP

      LIVER FRIED

      OKRA STEW

      OMELET

      OMELET WITH TARATOOR SAUCE

      PANCAKES

      PEAS AND LAMB

      POTATO SALAD

      RICE AND LAMB

      RICE PILAF

      SPAGHETTI

      TRIPE STUFFED

      VEGETABLE STEW

      ZUCCHINI SOUP

      ZUCCHINI STUFFED

      salads

      BREAD & VEGETABLE SALAD

      CABBAGE SALAD

      DANDELION SALAD

      EGGPLANT SALAD

      ENDIVE SALAD

      PARSLEY AND WHEAT SALAD

      PARSLEY & WHEAT SALAD HOT

      SPINACH SALAD

      VEGETABLE SALAD

      Notes

      desserts

      ANISETTE COOKIES

      BREAKFAST PASTRY

      CARROT CAKE

      CREAM OF WHEAT PASTRY

      DATE COOKIES

      DATES STUFFED

      DOUGHNUTS

      FARINA ALMOND CAKES

      FARINA CAKE

      FIG PRESERVES

      LEBANESE CAKE

      NUT-FILLED COOKIES

      PASTRY STUFFED WITH WALNUTS

      RICE PUDDING

      SHREDDED WHEAT PASTRY

      STRUDEL PASTRY

      STRUDEL PASTRY FINGERS

      SUGAR COOKIES

      WHEAT DESSERT

      Notes

      miscellaneous & basic recipes

      BREAD

      BUTTER, RENDERED

      COFFEE

      DOUGH

      SESAME SAUCE

      SESAME SPREAD

      SIMPLE SYRUP

      YOGURT

      YOGURT, COOKED

      Notes

      preface

          As a first generation American born of Lebanese Heritage, I have been privileged by the author of this book to introduce to you throughout these pages the artistic and palatable foods of our Lebanese heritage.

          At the turn of the century (actually in the 1890’s) immigration from Lebanon to America began with these immigrants bringing with them old world recipes, not in the form of cookbooks, but by the teachings from mother to daughter, and cooking in the Ladies Society in churches, generation after generation.

          Lebanese cookery is more than just a gourmet’s delight in countries such as Lebanon, Syria, Egypt, Saudi Arabia, or other countries in the Middle East… it is legend, a feast or a festival. Even before biblical days when one went to visit a friend of Lebanese Heritage immediately, they were greeted with a "Sweets

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