Forever Beirut: Recipes and Stories From the Heart of Lebanon

Forever Beirut: Recipes and Stories From the Heart of Lebanon

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by Barbara Abdeni Massaad

A new cookbook from the bestselling author of Soup for Syria to support the Lebanese Food Bank and help families in dire need of food after the devastating blast and ensuing economic collapse.

Beirut, nicknamed “Paris of the East,” is the capital of Lebanon. It is the culinary capital of the Arab world, with an unmatched cuisine that has ancient roots and is influenced by a number of civilizations and cooking styles, including Arab, Turkish, and French. It is one of the oldest cities in the world and one of the most cosmopolitan and religiously diverse in the region. Situated on the Mediterranean coast and flanked by the majestic Mount Lebanon, it boasts an abundance of flavourful ingredients and spices, including whole grains, fruits, vegetables, and seafood.

Written by renowned Lebanese chef and award-winning cookbook writer Barbara Abdeni Massaad, 
Forever Beirut is a collection of 100 easy-to-prepare recipes that celebrate Beirut’s rich culinary heritage, its resilience, and healing power. It is Barbara’s way of honouring the city of her childhood, her dreams, her Lebanese family kitchen, and the food that roots her. It is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savoury pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets.

With beautiful food and location photography, Forever Beirut is a must-have for cooks who love healthful and delicious Middle Eastern food.

About the Author: Food writer, TV host, cookbook author and a founding member of Slow Food Beirut, Barbara Abdeni Massaad is known for her cookbooks that explore the rich and diverse food of Lebanon. She is the author of Soup For SyriaMan'oushé: Inside the Lebanese Street Corner Bakery, which is Interlink’s bestselling cookbook, and Mouneh: Preserving Foods for the Lebanese Pantry, which won the Gourmand Cookbook Award and the International Academy of Gastronomy Award.

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