Loading ...Lebanese cuisine on menu for Art of...serie
Food aficionados can explore Lebanese cooking and baking with cookbook author Maureen Abood at “The Art Of: Lebanese Cuisine” on Friday.
Abood will appear as part of the Eli and Edythe Broad Art Museum’s “The Art of…” series, initiated to show just how much the term “art” can contain.
Her recently released cookbook, “Rose Water and Orange Blossoms,” features both traditional Lebanese recipes and fresh ideas using her inventive blend of Middle Eastern flavors.
Recipes include whipped hummus with minced lamb and suma, roasted leg of lamb with black cherry-pomegranate salsa, yogurt marinated chicken skewers with Toum garlic sauce, fava beans and chickpeas with garlic, lemon and olive oil and walnut baklava diamonds.
Source: www.lansingstatejournal.com