After the resumption of the war with Israel on March 1, 2026, many Lebanese in the diaspora told us they took to the kitchen—sometimes for the first time—to prepare a tabbouleh or stuffed grape leaves. Illustration photo/oksix/Bigstock
"For those who have left their country, cooking is much more than just a need or a pleasure: it becomes a living link to what they've left behind." Having left Lebanon in 1976, Andrée Maalouf knows the taste of being far from home as well as that of Lebanese cuisine. She is the author, alongside chef Karim Haidar, of several books on Lebanese gastronomy, including "Lebanese Cuisine: From Yesterday and Today" (Albin Michel, 2010), "Lebanese Flavors, A Mirror of Diversity" (Albin Michel, 2015), and "Lebanese Cuisine: From Beirut to Paris" (Albin Michel, 2023).For some Lebanese in the diaspora, cooking Lebanese food is no trivial act. For them, there is joy, nostalgia, and a determination to prepare childhood dishes when far from their roots. It’s a way to assert their identity, to not forget, to...
"For those who have left their country, cooking is much more than just a need or a pleasure: it becomes a living link to what they've left behind." Having left Lebanon in 1976, Andrée Maalouf knows the taste of being far from home as well as that of Lebanese cuisine. She is the author, alongside chef Karim Haidar, of several books on Lebanese gastronomy, including "Lebanese...
