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TZID:America/Detroit
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UID:36156@arabamerica.com
DTSTART;TZID=America/Detroit:20260504T190000
DTEND;TZID=America/Detroit:20260504T200000
DTSTAMP:20260407T161937Z
URL:https://www.arabamerica.com/events/kcrw-now-serving-present-anissa-hel
 ou-in-conversation-for-lebanon/
SUMMARY:KCRW & Now Serving Present Anissa Helou in Conversation for Lebanon
DESCRIPTION:Anissa Helou in conversation with Bill Addison for Lebanon. Boo
 k signing to follow.\n\nKCRW and Now Serving Present Anissa Helou\, award-
 winning writer\, journalist\, and broadcaster in conversation for Lebanon:
  Cooking the Foods of My Homeland. Moderated by Bill Addision\, Restaurant
  Critic\, Los Angeles Times. Book signing to follow.\n\nFrom James Beard A
 ward–winning author Anissa Helou\, a vibrant and inviting look at the fo
 od of her home country\, exploring the astonishing variety of local Lebane
 se cuisine\n\nThough she has lived all over the world\, Anissa Helou has h
 er heart firmly in one place: Lebanon\, her late mother’s home country a
 nd the place she grew up. In her ninth book\, Helou shares the beauty and 
 diversity of the country’s regional cuisines\, along with a deep look at
  its culinary history and culture.\n\nWhile only half the size of New Jers
 ey\, Lebanon boasts an astounding variety in its cuisine\, including class
 ics like hommos or kibbeh\, as well as lesser-known regional specialties. 
 Spanning a breadth of dishes from flat breads and savory pastries\, soups\
 , dips\, and salads to stuffed vegetables\, fish\, poultry\, and grains\, 
 Lebanon represents Helou’s unique perspective on the most essential—an
 d delightful—dishes from her homeland. Meatballs in lemony sauce\, fava 
 beans and lamb in yogurt\, lentil risotto\, and baked fish with Tripolitan
  tahini cilantro sauce are just a few of her chosen favorites among 165 re
 cipes\, along with delectable sweets\, including sweet walnut triangles\, 
 aniseed fritters\, semolina cream pastries\, and tahini rice pudding.\n\nL
 ebanon is animated by Helou’s warm and conversational voice\, punctuated
  by her family stories as well as her reflections and encounters as she tr
 eks through Lebanon to discover—and rediscover—her home country’s ri
 ch and varied culinary traditions.
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TZID:America/Detroit
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DTSTART:20260308T030000
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