I am writing this segment to precede a huge interview/cookfest that's coming up soon. I've been glancing over some fellow blogger's sites and understanding what they're all about. More importantly, I've been honing in on a specific style of cooking that is dear to my heart.
That is, Lebanese cuisine. My mother used to cook it all the time and it's undoubtedly my favorite food that I never eat. Not many people know the soul of Lebanese cuisine; much less have experienced it.
Let me assure you, it is delicious.
One of the most well-regarded Lebanese blogs is Anissa's. She is also the author of Lebanese Cuisine, a 250-recipe cookbook , which Amazon recognizes as "the only fully comprehensive collection of truly authentic Lebanese recipes available in the English language."
Anissa's blog is meticulously constructed and expansive. She has obviously had extensive professional aid. Her blog follows her in the kitchen and through her travels across the globe as she further elevates her knowledge of cooking.
One of the things I found fun to look for in her recipes was the use of a 7-spice mixture (or all-spice). It is a bondage of common spices of the Middle-Eastern region that go into many Lebanese dishes. It's like how Italian food always has a good gravy; Lebanese food always features this 7-spice mixture. There's this post that is dedicated to it.
And so, I say thank you, Anissa, I'll surely be learning from your writing as I delve into Lebanese cooking.
Anyway, I'll be cooking some [hopefully] fantastic Lebanese dishes in a short while. It should be fun, and difficult I'm expecting. Please join me, I hope you do.
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