Saha

Greg Malouf and Lucy Malouf document a month-long expedition through Lebanon and Syria to document the culinary traditions of the Levant. The book provides specific recipes ranging from rustic peasant stews to delicate palace desserts infused with rose and orange flower waters. It connects these dishes to the geographic history of the Mediterranean and North Africa, detailing the use of regional spices and techniques. Rather than just a list of instructions, the text includes portraits of local cooks and narrative accounts of the specific kitchens where these flavors originated.

Home cooks interested in Middle Eastern flavors read this book to expand their repertoire beyond basic staples. It serves those looking for a technical guide to building complex spice profiles and using traditional Lebanese ingredients like sumac, za'atar, and pomegranate molasses. Readers finish the book with a practical understanding of how to balance fragrant aromatics with heavy proteins. They gain the ability to replicate authentic Syrian and Lebanese hospitality through structured menus that serve large groups, moving past simple appetizers into substantial, historical main courses.

Practical, outward-looking, growth-minded and clear-cut; an easy read.

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