Monique Bassila Zaarour, author of The Lebanese Kitchen, is a registered dietitian who listens to health problems, weight problems, as well as endless complaints that there isn't time to prepare good food. She then hurries home to her own family to prepare dinner. As a working mother with time constrictions, she understands the problems that beset us all in our contemporary lives, but knows that the sacrifice of delicious home made food is creating many of our current health problems. Middle Eastern food is inherently nutritious and certainly is appealing to the taste buds. Zaarour has used her knowledge and organized the Lebanese kitchen to ensure home cooking that is nutritious without losing flavor.
Zaarour first offers seven core recipes that can be cooked once a month, then frozen to be used during the month as integral parts of a recipe. Some recipes are simple and don't need any of the core recipes, but when they do the work is simplified and the flavor enhanced. Each of the core recipes has tips - how to freeze and in what proportion, how long each recipe will last, what are the measurement equivalents. The core recipes are not difficult and include such things as crushed garlic, cilantro and garlic, cooked beef, toasted pine nuts. The freezer is ready to be an assistant.
Once organized, Zaarour turns her attention to flavor. Dishes must taste good and be what the family loves to eat. You will find classic Middle Eastern dishes, here with a Lebanese spin, such as Tabbouleh, Kebbe (two ways) Fattoush, Baba Ghannuj, Hummus. There are also such mouthwatering recipes as Chicken and Cilantro, Meat-Stuffed Eggplants (Sheikh el Mehshi), Green Pea Stew, Lentils with Rice (Moudardara).
Each recipe is accompanied by a nutritional analysis telling the number of calories, cholesterol, fat, carbs, protein and fiber. Zaarour also gives the prep time and cooking time. As you turn the pages of the book and look at the speed with which these recipes are made, you will be encouraged to cook.
There are color photographs throughout, a glossary to Middle Eastern Food Terms, a time table and nutritional values and a list of where to find ingredients.
About the author: Monique Bassila Zaarour is a graduate of McGill University in Montreal. She is an accomplished food writer, nutritionist and expert on healthy eating. She lives in Lebanon.
The author has kindly shared these recipes with us:
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