Chef Karim Haidar, author of "Lebanon, Dictionary of Flavors." (Credit: Photos provided by Karim Haidar/ Montage Nima Salha/ L'Orient-Le Jour)
A for Ashta, B for Bonjus, L for Le2meh, T for Terwi2a or Teta … Rather than compiling a simple alphabetical list of Lebanese dishes and products, Lebanese chef Karim Haidar's "Lebanon, Dictionary of Flavors" offers a subjective and intimate exploration of what Lebanese cuisine means to him. With a preface by writer Ryoko Sekiguchi, author of 961 Hours in Beirut (and 321 dishes to accompany them), Haidar's book blends culinary knowledge with associative, emotional storytelling.Inside, readers encounter desserts, ingredients, fruits such as Jarenek, cooking techniques like nayyeh, broad food categories such as ma7asheh, as well as cultural references, and special occasions like 3id (celebration), which Haidar captures with words, blending the rigor of a chef with the stories and anecdotes that flavors evoke.The first...
A for Ashta, B for Bonjus, L for Le2meh, T for Terwi2a or Teta … Rather than compiling a simple alphabetical list of Lebanese dishes and products, Lebanese chef Karim Haidar's "Lebanon, Dictionary of Flavors" offers a subjective and intimate exploration of what Lebanese cuisine means to him. With a preface by writer Ryoko Sekiguchi, author of 961 Hours in Beirut (and 321 dishes to...
