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Table of Contents

introduction

appetizers & dips

Hummus bi Tahini

Baba Ghanoush

Laban (yogurt)

Labneh (strained yogurt)

Laban with Cucumbers

soups & one smoothie

Lentil Soybean Soup

Cannellini Bean Soup with Swiss Chard

Apple Parsnip Soup

Garlic Soup

Creamy Ginger and Spinach Smoothie

salads

Tabouleh

Fatoosh (tomatoes, scallions, and parsley with toasted bread)

Salata (tossed salad)

Swiss Chard Salad

main dishes

Sheikh al-Mahshi (baked eggplant stuffed with lamb and pine nuts)

Sfeeha or Fatayer (open-faced or stuffed pastry with lamb or spinach filling)

Baked Kibbe

Stuffed Kibbe Cooked in Labaneeye

Dajaje ma’ a’ Hashwee (chicken with lamb and rice)

Yabrak Arish (rolled stuffed grape leaves)

Yabrak Malfoof (rolled stuffed cabbage)

Baked Fish with Spices and Tarator Sauce

Burghul with Swiss Chard or Chicory

’Mdardara (lentils with rice and onion)

vegetables

Loubieh bi Zayt (string beans in olive oil)

Beets with Onions in Olive Oil

Steamed Broccoli with Garlic, Lemon, and Olive Oil

Foole (fava beans with olive oil)

Tofu and Kale

Mediterranean Eggplant

breads & desserts

Ma’mool (pastry filled with crushed pistachio nuts)

Macaroon Kashab (glazed sesame seed macaroons)

Stuffed Honeydew

Ka’ak (sweet yeast bread)

Cream Cheese Gelatin Delight

Apple Cake

Rice Pudding

Two-Two-Two Cookies

Crunchy Bran Muffins

Zucchini Bread

conversions

acknowledgments

index

about the author

You are urged to purchase organically certified food whenever possible