The soul of Lebanese cuisine

ByFAYE LEVY, YAKIR LEVY
June 15, 2017 15:17

When Julie visited her relatives in Lebanon, she was inspired by Lebanese ingredients, such as fresh produce, dairy foods and roasted nuts.

Mahshi Silik – Stuffed Swiss chard leaves

Mahshi Silik – Stuffed Swiss chard leaves. (photo credit:YAKIR LEVY)

Fresh herbs are the key to the good flavor of Lebanese cuisine, said Julie Ann Sageer, author of the just-published book, Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking.

“I use them generously – in salads, in stuffings, in all kinds of dishes,” she said at her book presentation last week. “They make all the difference.”

Read More...

Related Content
Gershom Scholem
June 22, 2017
Just a Thought: On Hebrew

By AHARON E. WEXLER