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The article discusses the influence of Lebanese cusine in the Oklahoma food culture. Topics include the celebration of the Bristow Tabouleh Fest for saluting to tabouleh as well as the community's rich Lebanese heritage; activities during the food festival like belly dance, camel rides, musical performances, chalk-art contests in Bristow and its Main Street of Oklahoma and dining style called meze that incorporates multiple small plates brought out in courses sharing traditional Lebanese foods.

The article presents several recipes from chef Joseph Abboud from the Lebanese restaurant Rumi in Melbourne, Victoria, which include Burnt Eggplant With Garlic Yoghurt and Spanish Onion, Barbecued Quail With Pickled-Grape Salsa, and Tomato, Shanklish and Tarragon.

The article features the Taouk family from Sydney, New South Wales, whose story is best told through food. According to Nouha Taouk, author of the book "Whispers From a Lebanese Kitchen," she learned the secrets of the Lebanese kitchen from the women of her family, including her mother, aunties, and grandmother. Nouha claims that her book of family recipes aims to capture Lebanese Australia. She adds that her family celebrates life through food not just by dining together but coming together and producing it. Recipes featured in the book are presented.

The article reports on the expansion of Middle Eastern-style or Lebanese restaurants in Melbourne, Australia. Since the opening of an O'Connell restaurant by Greg Malouf in 1990, others have followed and continued to flourish through the years, which made many fine dining restaurants feature Lebanese cuisine to gain the interest of customers. In order to counter the trend, chef Joseph Abboud opened his own restaurant to offer traditional Lebanese dishes he often ate at home.

Features Byblos, a Lebanese restaurant in Atlanta, Georgia. Ambience; Store hours; Setting capacity.

Presents several Lebanese recipes. Baba Ganoush; Grilled Quail With Garlic Sauce; Hummus.

A review is offered for restaurant Carousel located in Los Angeles, California.

Presents recipes of home cooking from Lebanon, the United States and the vibrant Nonya cuisine of South-East Asia. Grandma Grace's potato salad; Deep South barbecued spare ribs; Yummy Cuban black beans; Prawn on lemon grass; Rich curried lobster; Baked crab; Kebe; Stuffed chicken with soup; Attayief (nut-filled pikelets); Helewt jebnee (sweet cheese with semolina); More.

The article provides an overview of the rich and varied history of the Lebanese cuisine, in which a group of cooks dished up 10,452 kilograms of hummus and claimed the "largest hummus dish" title at the Guinness World Records in 2010.

The article presents information on the tomato paste prepared by the residents of Lebanon to stock for winters in which the author mentions the cooking technique used by her Lebanese host Saida Daou for cooking tomato paste for Lebanese cuisines.

The article offers information on Mimi Assad, executive chef at Bar Frances. Topics discussed include Assad's experience of working as a baker at the restaurant Noodle & Pie in New Orleans, Louisiana and as sous-chef under chef Alex Harrell, her views on working as cookbook editor for the book "Kitchen Confidential" by Anthony Bourdain, and her cooking styling reflecting a mix of Lebanese, French and Portuguese cooking.

The article discusses the small businesses and analysis of flavors of several restaurants. Topics discussed include the restaurant run by mother-son duo which is based on Lebanese recipe for the herbal condiment, a restaurant based on avocado sauces which offers a wide range of this fruit and foodservice robot powered by artificial intelligence.

The article offers review Gemmayze St. restaurant, Lebanese restaurant located in Auckland, New Zealand which offers good for vegetarians and vegans; and serves Hummus as its favourite dish.

The article discusses the competition between the Lebanese and the Jews about who makes the best hummus. Topics covered include Guinness world records awarded to Lebanon and an Arab-Israeli restaurateur for making the largest dish of hummus, the Association of Lebanese Industrialists to apply for protected status for Lebanese hummus within the European Union, and early Jewish settlers' gradual development of a taste for hummus.

The article focuses on the hummus culinary war of Lebanon against Israel. It mentions that 300 Lebanese chefs were organized to eliminate Israel as the hummus world champion, in which the 300 Lebanese chefs acquired a new Guinness World Record on May 8, 2010. It states that non-Lebanese manufacturers of humus must call their product as "Lebanese-style spread" if the Lebanon wins the exclusive rights regarding hummus. The recipe for preparing hummus is also presented.

The article presents information on miscellaneous facts related to Louisiana. Albasha's Greek and Lebanese Restaurant offers Greek and Lebanese food during the summer season. The purple coneflowers grown in North Louisiana's state parks are used for the treatment of several diseases, including tuberculosis, whooping cough, and ear infections. Glenwood Regional Medical Center in Monroe, Louisiana, was awarded the 2009 Distinguished Hospital Award for Clinical Excellence.

The article reviews the restaurant Au Za'atar in New York City.

A review is offered for Honaineh, a restaurant located in Sidon, Lebanon.

The article reviews the Lebanese restaurant Abd El Wahab, located in London, England.

The article presents information about restaurateur Matthew El-Bayeh and provides three recipes including Tabouli, Falafels and Toum suggested by him for Lebanese kitchen.

The article offers information on the food revival in Lebanon wherein restaurateur Kamal Mouzawak cooks to prepare Lebanese traditional dishes at Twalet Souk el Taybeb.

This article presents quotes from several notable people, including British geneticist Steve Jones on human evolution in the 21st century, Iceland's Prime Minister Geir Haarde on not receiving European aid for a financial crisis in the country, and Lebanese Industrialists Association president Fadi Abboud on Israel attempting to market foods like hummus and baba ghanouj as Israeli rather than Lebanese.

The article focuses on the third annual Tabouleh Festival to be held in Bristow, Oklahoma in May 2007. More than five thousand visitors are expected to show up at the third Tabouleh Festival for food, entertainment, fellowship and tabouleh. Event coordinator Rick Root says the best part of the festival is the chance to experience Lebanese food and Middle Eastern culture. Root notes that thirty to forty vendors will show off their own Middle Eastern cuisine at the festival.

Recommends several restaurants that serve Lebanese food in Los Angeles, California. Mihran's in Ventura Boulevard; Gaby's in Venice; Dunya's in Westwood Boulevard; Wahib's at the San Gabriel Valley.

Examines the food service at the Lebanese restaurant Bread From Beirut in New York City. Description of the sandwiches offered in the restaurant; Assessment of the vegetarian appetizers; Description of the interior design.

The article presents the insights of Dany Karam, executive chef at BLACK Bar & Grill restaurant in Sydney, New South Wales, on his approach to food. Topics discussed include the origin of his culinary journey in Lebanon, the role played by his Lebanese heritage on his food philosophy, and the challenge he faces at the restaurant. Also mentioned are the importance of his provenance of food and smoking technique he used at the restaurant.

The article reports on the expansion of Lebanese food chain Falafel's of its footprint with the opening of an outlet in Mumbai, India. It is inferred that the outlet, which is located at High Street Phoenix at Lower Parel, features spruced up menus that include more delights, new flavours, and food combinations of Lebanese cuisine. Comments from brand head Dhaval Udeshi about the outlet are offered.

The article discusses the opening of the fifth Lebanese outlet by restaurant company Falafel's in Mumbai, India. The company's brand head Dhaval Udeshi informed that the company offers world's bast Lebanese cuisine to the customers of India, by using fresh ingredients with innovation and choices of the consumers. The company also talked on the launch that the prices holds big competition in the market but they managed to do so and introduced Lebanese dishes in India.

Discusses how Karim Haïdar, the head chef at Lebanese restaurant Fakhreldine, pair food and wine for the menu of the restaurant. Efforts of Haidar to learn about wines; Wine paired by Haidar in a dish with yogurt; Outlook on Lebanese wines.

The article reports on the plans of Lebanese cuisine restaurant Shawarmanji to expand to various locations including Qatar, South Africa and the U.S. It presents the views of Elias Chabtini, chief executive officer (CEO) at Shawarmanji, on the launch of the restaurants. It mentions that the restaurant has outlets in Lebanon and United Arab Emirates.