Food
3 Recipes From The Heart Of A Lebanese Kitchen
Updated on November 12, 2021
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!
Hummus With Soujok-Spiced Beef
The flavor of Aremenian spicy sausages (soujok) are distinct, and inspire 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.
Topped Lebanese Flatbreads
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.
Semolina & Coconut Cake
Nammoura is a fudgy, moist coconut cake with semolina and yoghurt 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 © Liz and Max Haarala Hamilton.
Bayrut: The Cookbook, by Hisham Asaad, published by Smith Street Books.