A New York Foodie:
Hadia’s book not only has Lebanese recipes, but you can find all sorts of different cuisines in this book from Italian to Asian to South American. Most of her recipes include a picture so you can see what that finished dish looks like and believe me, her recipes are a picture to look at!
Hadia and her family are from Southern Lebanon and as she says, “she includes foods of her ancestors”. The cuisine of Southern Lebanon relies heavily on natural ingredients from the Earth which include: wheat, tomatoes, olive oil, onions and citrus fruits.
Hadia originally wanted to be a teacher, studying “English as a second language” at the Lebanese
. She goes on to explain to her readers how she never cooked before she was married, not even knowing how to fry an egg. Hadia, is a self-taught cook who went from not knowing anything about cooking to writing a wonderful cookbook that has fabulous recipes.
In addition to her wonderful recipes, you will find all sorts of tips and tricks, temperature and measurement charts both in metric and U.S. Customary Units. Hadia tells us how to set a formal dinner table as well as an extensive section on Middle Eastern spices and kitchen utensils.
Her book covers many different categories from soups, salads and appetizers to pasta, grains, main courses and even cakes, pies and beverages, so this is an all-around cookbook.
Hadia, thank you again for sharing your wonderful creations with me and I look forward to making many more of them as time goes on!
Now, without further ado, on the following pages, I bring you some of Hadia’s most delicious recipes that myself and my family adored! Sandi Nina
