The soul of Lebanese cuisine

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

By FAYE LEVY, YAKIR LEVY
June 15, 2017 15:17
Mahshi Silik – Stuffed Swiss chard leaves

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

 
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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...

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