After the war re-escalated on March 2, many Lebanese in the diaspora told us that they had taken up cooking, sometimes for the first time, to prepare tabbouleh or stuffed grape leaves. (Illustration photo: oksix/Bigstock)
"For those who have left their country, food is much more than just a need or a pleasure: it becomes a living link with what has been left behind." Having left Lebanon in 1976, Andrée Maalouf knows the taste of exile as well as that of Lebanese cuisine. She is the author, in collaboration with chef Karim Haidar, of several works on Lebanese gastronomy, including "Lebanese Cuisine: Yesterday and Today" (Albin Michel, 2010) "Lebanese Flavors, Mirror of Diversity" (Albin Michel, 2015), and "Lebanese Cuisine: From Beirut to Paris" (Albin Michel, 2023). Read more Mama Rita, Jessica Kahawaty and her mother's large-scale traditional cuisine For some in the Lebanese diaspora, cooking Lebanese food is no trivial act. For them, there is joy, nostalgia, and a determination to prepare the dishes from...
"For those who have left their country, food is much more than just a need or a pleasure: it becomes a living link with what has been left behind." Having left Lebanon in 1976, Andrée Maalouf knows the taste of exile as well as that of Lebanese cuisine. She is the author, in collaboration with chef Karim Haidar, of several works on Lebanese gastronomy, including "Lebanese Cuisine:...
