In Saha, Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed volume.LAMB SHAWARMA We cana#39;t count the number of times we cook this dish. ... 1 leg of lamb (about 5 lbs/2% kgs) Spicy Marinade (page 21) Lebanese Nut Rice ( page 88) Make the Spicy Marinade and Lebanese Nut Rice by following theanbsp;...
|Author||:||Greg Malouf, Lucy Malouf, Matt Harvey|
|Publisher||:||Tuttle Publishing - 2007-11|