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    My Lebanese Cookbook, 2Nd Generation
    My Lebanese Cookbook, 2Nd Generation
    My Lebanese Cookbook, 2Nd Generation
    Ebook167 pages34 minutes

    My Lebanese Cookbook, 2Nd Generation

    By Gretchen Homan

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    About this ebook

    This is a cookbook of family recipes first collected around 2008, when Sity and I got together to cook and discuss all the meals she usually made for our family. It was so fun to spend time with her, and I really wanted to find a way to recreate all the meals exactly her way. The process was tricky because Sity would smile and say, “Season to taste” or “Cook until it’s done.” We would laugh, and I would try to figure out an exact measurement to write down. I wanted Sity and my memories of her to live forever. In the last few years, I cooked the same recipes with my dad, my aunt, and my uncle and learned so much! They have special knowledge about the dishes that I could only figure out when I observed directly. In this second-generation cookbook, I was able to take Sity’s methods and add the advice and techniques her kids have developed. Now we can cook the meals we love in a way that fits our lifestyle. The recipes make large quantities—enough for everyone and the freezer—and cooking together is a fun family treat.
    LanguageEnglish
    PublisherXlibris US
    Release dateOct 29, 2018
    ISBN9781984553300
    My Lebanese Cookbook, 2Nd Generation
    Author

    Gretchen Homan

    Hello, I am Gretchen Jabara Homan, the author of My Labanese Cookbook: Second Generation. I enjoy spending time with my family, and I grew up with Sunday lunches at Sity and Papa’s house. Sity would prepare a big Labanese meal, and everyone would get together to enjoy the food and make memories to last a lifetime. As a young adult, I spent time with Sity learning her recipes, and I will always treasure that time we had together. The last few years, I really loved spending time with my dad, aunts, and uncle, as we updated the recipes.

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      Book preview

      My Lebanese Cookbook, 2Nd Generation - Gretchen Homan

      Copyright © 2019 by Gretchen Homan. 782634

      All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

      Rev. date: 01/15/2019

      Xlibris

      1-888-795-4274

      www.Xlibris.com

      Contents

      Introduction

      CORE RECIPES

      Labneh and Laban

      Clarified butter

      Rice and vermicelli

      Hashwa with Rice

      Hashwa with Pine nuts

      BREADS

      Syrian bread

      Dough (for savory pies and hot rolls)

      MAIN COURSES

      Chicken and Rice

      Rice and Zoom

      Eggplant Yakhni

      Spinach Pies

      Meat Pies

      Labneh Pies

      Za’atar Pies

      Koussa

      Grape Leaves (yebret)

      Cabbage Rolls

      Kibba

      Kibba in Laban

      Cauliflower in Laban

      SALADS AND SIDES

      Salata

      Dad’s Best Salad Ever

      Fattoush

      Tabouleh

      Cucumber and Laban

      Squash Pulp

      Lebanese Potato Salad

      Hummus and Tahini

      Lentils (Mujadara)

      Cracked Wheat

      SWEETS

      Cinnamon Drink

      Syrup

      Bitlawa

      Kanafee

      Ma’amoul

      Sweet Boiled Wheat

      Sweet Talami

      Introduction

      It has been ten years since the first generation of my Lebanese cookbook was written. So many people helped Sity and I cook and plan the book, including my brothers and sister, parents, cousins, aunts, and uncles. Growing up, we would meet at Sity and Papa’s house every Sunday for lunch with all our extended family, as it was our tradition. I was lucky to be one of the older grandchildren, so I remember Sity helping me after my wisdom teeth surgery, helping me learn how to open my locker in junior high, and giving me a place to study when I was in college. She was always kind and generous, and it was so great to spend time with her. I had a small understanding that even the best things don’t last forever, and I wanted to find a way to keep Sity and her recipes and her love for her family going through future generations.

      Working on the cookbook, I realized it was fun to figure out how to quantify seasoning amounts and document detailed methods, translating them from what Sity knew was right to a consistent amount or technique that could be replicated. I had a camera and a notebook, and I kept asking Sity how much salt or cinnamon she just added. She would smile and say something about the right amount. One of my favorites was Cook it until it’s done!

      When we first started on the cookbook journey, Sity would prepare meats and other ingredients the day before we got together. She was always preparing for the next thing. She would pick grape leaves every day so that she would have them ready. She always had laban available and shared her starter with her extended family. She grew, picked, and dried mint, so it was ready. I wanted to learn what she did, why, and how, so we had to go way back and discuss what type of meat to look for at the store or how to prepare ingredients so they are ready when you need them. She taught me about living each day doing something for your loved ones. I am so thankful for all the time and fun experiences we shared as we put the cookbook together.

      For the second generation of my Lebanese cookbook, I wanted to make the recipes easier to understand and, where possible, add methods that may be easier to follow. Specialty ingredients are more readily available than they were ten years ago, and recipes change as they are handed down, but Sity’s

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