Al-Faqih - Classic Lebanese cuisine: 170 fresh and healthy Mediterranean favorites

Chef Kamal Al-Faqih, a Lebanese-American, began his career in 1986 as the owner and head chef of Med Catering, the first exclusively Mediterranean catering company in the Washington, D.C., area. During his twenty years there, his reputation became unmatched as his authentic dishes were offered at the White House and embassy events, and for notables from Jordans King Abdullah to Placido Domingo. In 2005, Chef Kamal relocated to California, where he tested and wrote the recipes that comprise Classic Lebanese Cuisine. He lives in Ladera Ranch, California.

A mosaic of people, events, and circumstances have conspired over the years to end up in the compilation of this book. It all began with experiences and memories from my childhood, when our family would spend summers in Lebanon.

I would stand in the kitchen, watching my grandmother, aunts, and a ton of cousins preparing what always seemed to be a feast. The aroma of fresh parsley as someones hands flew over a chopping board to make tabbouli, the sizzle of a kibbi ball splashing into hot oilthese were my early connections to a cuisine and culture I came of age with. The diversity and healthy, earthy ingredients of the Lebanese table always fascinated me. It has endured over the ages and traveled across borders to all kinds of palates.

To me, a day at home in the kitchen with my mother was a special event all by itself. I would happily turn the handle of our manual meat grinder screwed to the side of the countertop as meat, onions, and cracked wheat would pass through to produce that softened texture for kibbi. As she mixed and molded, then stuffed the hollowed cavities with minced meat and pine nuts, I would be crushing freshly roasted coffee beans with a handheld mill into a fine powder, giving off the scent that I forever associate with steaming Turkish coffee.

When I started a catering company with my family in Washington, D.C., my skills grew and I perfected our recipes and Lebanese-style tapas or mezza, pastries, and dishes to suit all kinds of occasions. Embassy receptions, holiday parties, weddings, bar and bat mitzvahs, graduation celebrations, museum openings, and official government events commanded our specialties in a myriad of variations. I was inspired by and adapted to certain occasions, alternating the range of ingredients, thus amassing a body of techniques and innovations of old traditions that are the foundation of this book of recipes.

My mother Hind and aunt Effat deserve my deepest thanks for their culinary prowess and authenticity. Their generosity, devotion, and time helped make this book possible. My father Wajih always supported my efforts and my dream. I would like to thank cousins Mimo, Nada, and Diana Takieddine, who were catalysts at the very beginning, and dear Betty Takieddine, who separated parsley for tabbouli in the early days.

Thanks to all of those individuals who worked in our company over the years; they too helped make this book possible. My brothers Faisal and Fadey worked day in and day out at Med Catering, enabling me to grow as I traveled along this unique journey. Thanks to my friend Ed Statland, who always encouraged me and wisely reminded me to keep my eye on the ball. To my friend Michael Giacopellithank you for all those early-morning phone conversations we had. You helped me focus on the task at hand.

I would like to thank my agent, Andrea Hurst, for her support and the good advice she offered me along the way. A big thank you to Heather Carreiro, Jenn Taber, Jane Crosen, Sheryl Kober, Nancy Freeborn, Melissa Evarts, Lori Enik, and the entire team at The Globe Pequot Press for believing in this book.

A special thanks to all those who spent their time and gave constructive comments in testing the recipes: Sonia Hamra, Diane Buchta, Sami and Emily Takieddine, Sara Takieddine, Hank Hury, Jim Cross, Bob and Freya Loftus, Leila Assaf, Ghassan Al-Faqih, Peter Chenoweth, Rick Tedesco, Tim Wheat, Therese Pratt, May Hassan, Ann Tanous, Lara Hines, Kara Lilian, Deeb Keamy, John Bonkoske, Barbara Hekimian, Kirk Snyder, Pat Christ, Lori Hoolihan, Helen McNeal, Tom Falise, Lynne Wertheimer, Laura Cassagnol, Alan Miller, Stan Drake, Sharon Brown, Craig Mahfood, Joy and Pablo Weiser, David Mathews, Gail Rich, and Mitch Plave, all foodies and soul mates; I am immensely indebted to them.

Special thanks to my friend Nora Boustany and her positive energy. We share the same vision.

My deepest appreciation goes to my dear friend Andreas Frank. You devoted weekends and evenings working with me on the recipes and the book. Thanks for your faith in me, and in a project you knew was close to my heart. I hope you will enjoy preparing these recipes with your families and friends.

W hether you are entertaining four or forty guests, nothing will serve you better than a little planning and preparation. Complete all shopping in advance, and complete most of the food preparation before your guests arrive. Try not to put anything off that can be prepared in advance. Take a few minutes to walk through the party in your mind. As you think of things, write them down. This list will serve as your reminder list later.

While waiting for your guests to arrive, remove the glasses from the cabinet and place them close by so they are easy to access. Light any votive candles around the room in advance. If you have a non-smoking home, place an ashtray outside to accommodate smokers. If you are hosting a seated dinner party, set the table in advance or even the day before. One time I set the table two days before our big Thanksgiving Day dinner.

Prepare lemons, limes, or other garnishes for drinks before your guests arrive. For larger gatherings, plan in advance which platter you are going to use for each dish. Label the platters and have them close by in one convenient area. Add to your list the foods that you want to place on the table. Use it to confirm that everything is on the table; it will help you avoid leaving a dish out.

Buy and arrange flowers a day or two in advance. Empty the dishwasher early in the day. Remove all dishes, cutting boards, and utensils from the sink before guests arrive. Put in a new roll of paper towels and place a couple of clean, dry kitchen towels on the counter for later use. Empty the kitchen trash can before the first guests arrive so it doesnt bubble over with trash within the first hour.

When hosting outdoor events, have everything set up and ready to go beforehand. Set up drink and food areas in advance. Make sure they are well equipped with all the necessary cups, napkins, cutlery, ice, beverages, and utensils. Place large trash receptacles close by so your guests will know where to put trash.

For larger numbers of guests, you will find it useful to have someone in the kitchen who can give you a handnot just a friend or family member, but someone that you have hired. While that is not always a necessity and may not always be in the budget, when you are having a lot of guests it pays to have that extra set of hands.

In my opinion, the kind of occasions at which you can call on friends and family for help are casual family dinners and gatherings like Thanksgiving or holiday and birthday parties. Friends and family are more than happy to pitch in and give a hand.