Savor the rich, multilayered baking traditions of Lebanon with this definitive compendium from an IACP Award–winning writer.
Maureen Abood’s authoritative cookbook celebrates the delicious baked goods of Lebanon with traditional recipes and Lebanese American innovations. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, or Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cakes, Turmeric Tea Cake, or Pomegranate Mousse Cake with Lime Icing. Enjoy Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka’ak Shortbread. For something savory, tuck into Kale and Feta Fatayer, Muhammara Manakeesh, and Za’atar Croissants. Learn how to simplify and streamline, with time-saving tips for preparing baklawa and how to make saj bread without a dome oven. Gorgeous food photography highlights the warmth of Abood’s kitchen, and helpful process shots guide you, step by step, through tricky techniques. Recipe variations include vegan and nut-free options, and a helpful glossary and pronunciation guide round out this mouthwatering collection.
