Simply Roots: Creating the Perfect Lebanese Pantry

Friday, March 18, 2011

Creating the Perfect Lebanese Pantry

I got the idea of registering all Lebanese pantry items from this blog writer who writes the essential elements to creating the perfect pantry, American style. I've posted on Facebook for my friends to answer, which items would be important to them. I will post the answers later.

Amal Harb's organized pantry

Josette Noujaim Debs el rumman can't live without!
Friday at 7:25pm ·
Anne Valluy zaatar!!can be used in so many dishes .
Friday at 7:48pm ·
Michelle Moussan Those for baking...whole grain flour (or a variety), yeast, salt, vanilla, baking soda and baking powder. Rose and orange blossom waters.
Friday at 10:25pm ·
Fouad Kassab pomegranate molasses, allspice, salt, grape and carob molasses, tahini, egg noodles, burghul, dried chickpeas and beans, qawarma, ghee, sumac, sesame seeds, pine nuts, raisins, cinnamon quills, Saturday at 11:31am ·
Sylvie De Clerck Hanna debs el remeen ,kechek, haal, habbet el barakeh ... belle journee et bises a tous. Saturday at 12:10pm ·

1 comment:

Joumana said...: Cool! I'm interested :); March 19, 2011 at 12:32 PM

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Welcome to my Blog! Ahlan wa sahlan!

I have been roaming through Lebanon for years documenting the food I eat, the people I meet, and the adventures I live through on a vast culinary journey. Traveling remains one of my favorite things to do in life. I often travel to delve into the food cultures of other countries too, which define clearly their culture and heritage. I am always equipped with a notepad and a camera to transmit all the feelings and joy (sometimes the sorrow). I write cookbooks to document our Lebanese culinary heritage and work as an activist to give a voice to those less fortunate through food stories and photography.

Forever Beirut: Recipes and Stories from the Heart of Lebanon

Man'oushe : Inside the Street Corner Lebanese Bakery

Winner of the Gourmand World Cookbook Award. “Despite the dislocation caused by its civil war and the continuing conflict with its neighbor to the south, Israel, Lebanon has managed to nurture its justly admired culinary traditions. Among these institutions are the city’s bakeries, each unique to its neighborhood and serving deliciously fragrant breads and pastries. Massaad’s book celebrates these bakeries and teaches how to replicate their products in a contemporary American kitchen. Specifically, man’oushé refers to breakfast bread, a disc of flat bread perfumed with sesame and wild thyme. Working from just several basic yeast doughs, Massaad shows how to form and bake a host of Lebanese breads and meat pies. A reasonably adept home baker will find Massaad’s recipes easy to follow, and thanks to the Internet, assembling ingredients is not a burdensome challenge. The book’s full-color photographs bring into focus not just the foods but also the lively characters who constitute a remarkably diverse nation. Especially useful for libraries with significant Middle Eastern immigrant populations.” —Booklist

Simply Roots

Friday, March 18, 2011

Creating the Perfect Lebanese Pantry

1 comment:

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