Explore Lebanese baking traditions through recipes that honor classic flavors while welcoming Lebanese American creativity. This cookbook is for bakers drawn to crisp pastries, syrup-soaked cakes, savory breads, and hand pies, with clear guidance to help you bake with confidence and ease.
Make Baklawa Diamonds, Triple Chocolate Baklawa, Baklawa Cheesecake, Chocolate Pistachio Knafeh Bars, Zalabia Donuts, Orange Blossom Caramel Pecan Rolls, Mocha Cardamom Snack Cake, Turmeric Tea Cake, Pomegranate Mousse Cake with Lime Icing, Ma’amoul, Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Kaak Shortbread. For savory baking, try Spinach Fatayer, Muhammara Manakeesh, and Za’atar Croissants.
Find vegan, nut-free, and other variations, along with time-saving guidance for simplifying baklawa and making saj bread without a dome oven. Process photographs offer clear visual support for key techniques. Family stories, Lebanese culinary history, a glossary, and a pronunciation guide bring context and warmth to every recipe.
