Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Lebanese Cuisine

  • Please log in to reply
1 reply to this topic

#1 FoodMan

  • eGullet Society staff emeritus
  • 4,316 posts

Posted 07 October 2003 - 09:06 AM

Thank you so much for sharing your thoughts and ideas with us. Speaking as a native Lebanese person, I am delighted at your interest and love in the eastern medditeranean cuisine, specifically Lebanese.
Have you ever been to Lebanon?? If not, do you have any plans to head over that way?? Do you think you might write a book that is more focused on Lebanese cuisine? What are your absolute favorite recipes from there?


Elie "FM" Nassar

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

#2 Wolfert

  • participating member
  • 1,214 posts
  • Location:sonoma

Posted 07 October 2003 - 06:21 PM

Based on your splendid presentation on egullet, you're the one who should write a definitive Lebanese cookbook!
I haven't been to Lebanon, though I have been to Syria, Jordan, Egypt, Israel, and Turkey. Back in 1973, when I was living in Morocco, I knew a lot of refugees from Sidon who'd immigrated to Tangier. I became close with many of them; most of my Lebanese recipes come from those families.
I'm happy to say that my work has been featured in the magazine "Saveurs Du Liban" and that I've recently been invited to visit. I hope to take up this opportunity soon.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.