In Bayrut: The Cookbook, Hisham Assaad takes us on a food tour of Lebanon’s exhilarating and chaotic capital, Beirut. The ever-changing city means that food has evolved into an exciting character of its own, and it shows in the popularity of Lebanese cuisine. Famed for its varied and flavorful regional dishes, scroll down to transport yourself to the melting pot of Beirut with these three recipes from the book!
The flavor of Armenian spicy sausages (soujok) is distinct, and inspires the beef that tops this hummus recipe. It’s a way to pump up the protein and fat in the dish, as well as turn this usual side dish closer to a meal.
Get the recipe for Hummus With Soujok-Spiced Beef.
A manouche (plural: manaeesh) is a round flatbread, traditionally topped with za’atar or white cheese. Whether you’re eating it on the go or on slower days at home, this dish is the king of breakfasts.
Get the recipe for Topped Lebanese Flatbreads.
Nammoura is a fudgy, moist coconut cake with semolina and yogurt as a base. Don’t be afraid of the syrup quantity. The cake will absorb it and it creates the essential nammoura texture without being overly sweet.
Get the recipe for Semolina & Coconut Cake.
Food photography (C) Liz and Max Haarala Hamilton.
Bayrut: The Cookbook, by Hisham Asaad, published by Smith Street Books.
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Bayrut
Cookbook Recipe
Flatbread
Hummus
Lebanese
Lebanese cuisine
semolina cake
In Bayrut: The Cookbook, Hisham Assaad takes us on a food tour of Lebanon’s exhilarating and chaotic capital, Beirut. The ever-changing city means that food has evolved into an exciting character of its own, and it shows in the popularity of Lebanese cuisine. Famed for its varied and flavorful regional dishes, scroll down to transport yourself to the melting pot of Beirut with these three recipes from the book!
The post 3 Recipes From The Heart Of A Lebanese Kitchen appeared first on House & Home.
