For Salma Hage, cooking and sharing food is an integral part of what it means to be family. So when her son and grandson decided to eliminate meat from their diets, the food writer and former chef made it her mission to create vegetarian-friendly versions of the same traditional Lebanese fare that she’d always prepared for them. Now, she brings those recipes to you and your family in The Middle Eastern Vegetarian Cookbook. Filled with 150 fresh, approachable and delicious recipes, this beautiful book features both customary dishes that have always been meatless (many of which Hage grew up cooking with her mother and grandmother) as well as recipes that have been adapted from traditional meat dishes, like a kibbeh that swaps out lamb for chickpeas. Beginning with a pantry list and a few short staple recipes, you’ll find everything from breakfasts and mezze to salads and vegetable- and legume-centered main courses— many of which are also gluten free or vegan— as well as drinks and desserts. Packed with mouthwatering photographs and personal memories that make each dish feel all the more special, this book is a must-have for anyone who enjoys good food— both vegetarians and meat-eaters alike.
•7.75"W x 1"D x 10"H
•by Salma Hage
•photography by Liz and Max Haarala Hamilton
•foreword by Alain Ducasse