Food and Cooking of Lebanon, Jordan and Syria

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The Fertile Crescent, encompassing Lebanon, Syria, and Jordan, is renowned for its exquisite and complex culinary traditions. Once part of the Ottoman Empire, these countries share a common language and cultural heritage, yet each boasts distinct regional dishes shaped by diverse ethnic groups and a rich array of local ingredients and spices. Nestled in the eastern Mediterranean, the region's natural resources enhance its vibrant cuisine, which has evolved through centuries of invasion and foreign influence. This beautifully illustrated book features a tantalizing selection of classic regional recipes, including beloved mezze, roasted meats, baked fish, and spiced couscous and rice dishes. Discover lesser-known delights like Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with Dates, and Braised Rabbit with Aubergines. Meals often conclude with sweet treats, and readers can learn to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes, and Lebanese Coffee with Cardamom. An evocative introduction explores how history, geography, climate, religion, and festivities have shaped the region's diverse dishes. With over 600 specially commissioned photographs, this inspiring book invites you to explore the rich and varied cuisines of Lebanon, Syria, and Jordan in your own kitchen.