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skip to content about books recipes press contact about books recipes press contact the middle eastern vegetarian cookbook the middle eastern vegetarian cookbook the middle eastern vegetarian cookbook salma & her food ‘ i’m a professional english cook. i went to college and worked for over 30 years as a cook, but at home… i cook lebanese ’ – salma hage salma hage, a lebanese housewife from mazarat tiffah (apple hamlet) in the mountains of the kadisha valley in north lebanon, has over fifty years experience of family cooking. she learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. she has also spent many years working professionally as a cook. salma’s food ‘for me family and cooking are inseparable, and they are the things i love most in life. so it makes sense that since my son and grandson george have become vegan, i too have returned to my roots and gradually become much less interested in meat’ – salma hage salma’s eating habits have come full-circle in the some fifty years in which she has been cooking. for the first two of three decades of her life, as it had been for many earlier generations, her diet was mostly vegetarian, with meat very much reserved for celebrations. then, after the second world war, as luxuries gradually became more available, she began to cook with more meat. over the years, she compiled her definitive book on her home country’s cuisine, the lebanese kitchen. more recently though, salma and her family have found themselves becoming less and less interested in meat once again. cooking at home has once more become about eating more vegetables, pulses and grains. at first, it was a challenge – my husband especially associated being vegetarian with being poor. we have begun to realise that we simply don’t need a lot of meat to eat well or feel satisfied. – salma hage and so, though she will still cook meat for a large party or special occasion, salma’s latest book is about how she likes to cook at home now – simple, vegetarian, mezze-stlye dining. ‘reading salma's book, i feel an intense sentiment of familiarity.' alain duncasse ‘hage's falafel are without a doubt the best falafel i've ever had, especially dipped in her zinging garlic and sesame sauce' alex renton, the times ‘hage's food is solid and satisfying.' the washington post the middle eastern vegetarian cookbook “middle eastern food is about getting the best flavours from simple seasonal ingredients. it’s not about what you leave out, but what you put in.” – salma hage a collection of vegetarian dishes influenced by middle eastern flavors from salma hage, author of the bestselling classic, the lebanese kitchen. a definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on middle eastern home cooking, salma hage’s new book is in line with the current western trends of consciously reducing meat, and the ancient middle eastern culture of largely vegetarian, mezze style dining. traditionally, the middle eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options. drawing inspiration from ancient and prized phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the middle east, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike. buy: the lebanese kitchen “soulful, traditional family recipes from a lebanese grandmother who knows her food.” fran miller, acquataste following on from phaidon’s classic home-cooking bibles of national cuisines, which started with the silver spoon in 2005 and has continued with 1080 recipes, vefa’s kitchen, i know how to cook and india cookbook, the lebanese kitchen is the definitive guide to traditional cuisine from lebanon. the lebanese kitchenbrings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses. on the shores of the eastern mediterranean and a gateway to the middle east, the food of lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the middle east. many areas produce a range of home-grown fruit and vegetables such as tomatoes, apples, figs, beans, grapes and citrus fruits, and there are many traditional recipes that show the uses that resourceful home cooks have developed to make the most of seasonal produce. lebanese food has become increasingly popular in the last few years, and is nutritious and healthy (based on vegetables, oil and pulses and a balanced use of meat), as well as aromatic and tempting. a combination of old favourites and some inspiring surprises, the lebanese kitchen is a must for everyone with an interest in this wholesome and delicious cuisine. buy: breakfast rosewater pancakes with pistachio and honey rosewater pancakes with pistachio and honey known as ataif, this is usually a crispy and indulgent arabic treat. here, i make a breakfast-friendly version that is much less sweet, but still has that fragrant yet subtle flavor of rosewater contrasted with the classic combination of crunchy pistachios and sweet honey. an 8-inch/20-cm crepe pan is perfect for this recipe. preparation time: 10 minutes cooking time: 5 minutes per pancake serves: 4 (1 lb/450 g batter makes eight 8-inch/20-cm pancakes) put the flour and salt into a bowl. make a well in the center, add the eggs (or add the egg substitute), then pour in the milk slowly. add the rosewater and whisk the mixture thoroughly to make a smooth, pourable batter. grease the crepe pan with oil. set over medium heat and add enough batter to cover the bottom of the pan. cook for 2–3 minutes, or until the edges of the pancake begin to pull away from the pan. flip the pancake over and cook the other side for another 2–3 minutes. transfer to a warm plate while you cook the remaining pancakes. serve the pancakes immediately with drizzled honey and pistachios.  v – replace the milk with soy or almond milk, then replace the eggs with 2 teaspoons egg substitute (such as orgran no egg) and add an additional 2⁄3 cup (5 fl oz/150 ml) water. g – substitute the flour with a gluten-free flour and add an additional 4 tablespoons water or milk. 1 1⁄4 cup (5 oz/ 140 g) all-purpose (plain) flour pinch of salt scant 1 cup (7 fl oz/ 200 ml) milk 2 eggs 1 teaspoon rosewater olive oil, for greasing honey or maple syrup, to drizzle 1 cup (5 oz/150 g) pistachios, finely chopped mezze falafel falafel preparation time: 30 minutes plus chilling time cooking time: 2 minutes makes 20 put the chickpeas, garlic, onion, cilantro (coriander), parsley, cumin, pepper, salt, mint, ground coriander, and baking soda (bicarbonate of soda) into a food processor and process until smooth and thoroughly combined. tip the mixture into a dish and press down with the back of a spoon. cover with plastic wrap (clingfilm) and chill in the refrigerator for a few hours or overnight. use a falafel mold to make 20 falafels, cleaning it each time with hot water. if you don’t have a mold, take walnut-size pieces of the mixture and shape into small patties with your hands. heat the corn oil in a deep pan. add the falafel, in batches, and cook until golden brown. remove with a slotted spoon, drain on paper towels, and keep warm while you cook the remaining batches. serve hot. scant 1 cup (7 oz / 2oo g) dried chickpeas,

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