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Cookbook Highlights Regional Dishes from Southern Lebanon
A new recipe collection focuses on dishes from villages in southern Lebanon. The book connects local food traditions to the area's recent history of conflict.
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A new cookbook collects recipes from southern Lebanon and presents dishes shaped by years of conflict in the region. The volume pairs regional cooking with accounts of memory and loss. Anissa Helou, 74, prepared awarma, a traditional Lebanese lamb confit, at her late mother's apartment in the Mount Lebanon town of Ballouneh on Thursday.
The Associated Press reported the scene. Helou entered cooking and writing in her late 30s after earlier careers outside food. She is now described by the source as one of the Middle East's most acclaimed cooks and food writers.
The book traces how southern Lebanon's dishes developed amid repeated periods of fighting. It presents food as one record of daily life during those years. Helou said Lebanese cuisine tends to be more sophisticated, fresher, and more vibrant than some neighboring styles.
The statement appears in coverage of the book's release. The volume is scheduled for wider distribution following the Thursday preparation in Ballouneh.
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