Salma Hage

Jul 18, 2024 | thejc.com | Salma Hage

Once you’ve discovered how easy it is to make no-churn ice cream, you’ll wonder why you ever made it any other way. Condensed milk seems to have fallen out of favour as an ingredient in recent years, but it’s the key to the richness and sweetness of this ice cream. The ice cream can be stored in the freezer for 3 months.

Jun 2, 2024 | nationalgeographic.com | Salma Hage

This article was produced by National Geographic Traveller (UK). Due to its fertile land, 140 miles of coastline and position at the heart of the Middle East, Lebanon has a cuisine that’s been shaped by traders, conquerors and colonisers. The Phoenicians shared their love of seafood, the Romans established olive groves and vineyards, the Ottomans brought barbecues.

May 20, 2024 | publishersweekly.com | Natalie Lampert |Fadi Kattan |Salma Hage |Tang Karen

Edited by Kat Brown. Unbound, $16.95 trade paper (304p) ISBN 978-1-80018-287-5These intimate personal reflections, collected by journalist Brown (It’s Not a Bloody Trend), probe the complicated emotions that follow miscarriages, terminated pregnancies, and learning one can’t have a biological child.

May 14, 2024 | thetimes.co.uk | Salma Hage

Garlic bread, chips, roast potatoes… Middle Eastern cooking isn’t only about mezze and pomegranate-bejewelled salads. The kind of carb-heavy side dishes familiar to any westerner are also a staple of the region, but always given extra oomph with the use of herbs and spices. Salma Hage, author of the bestselling cookbook The Lebanese Kitchen and The Levantine VegetarianSo pick up those half-forgotten jars of za’atar, sesame seeds and Aleppo pepper and get creative with Salma Hage’s comfort foods.

May 9, 2024 | thejc.com | Salma Hage

I always have a bag of peas in my freezer for quick pastas, sides and this recipe. Though green peas aren’t traditional, I love the colour and sweetness they bring to these hot, crispy falafel, which will disappear as soon as they hit the table. Serve these simply with flatbreads, tahini sauce and a chopped tomato salad or with herby grains and chopped cucumber. Wild thyme, or za’atar in Arabic, grows wild in the mountains and hedgerows across the Levantine.