Where to Start with Barbara Abdeni Massaad
Barbara Abdeni Massaad is a Lebanese-American food writer, cookbook author, photographer, and television host. Born in Beirut, she moved to Florida as a young girl and gained her first culinary experience helping her father run a Lebanese restaurant called Kebabs and Things. She returned to Lebanon and became one of the country’s most prominent food chroniclers, documenting traditional recipes, street food culture, and preserving traditions. Her book Man’oushe: Inside the Street Corner Lebanese Bakery (2014) won the special jury prize at the Gourmand Cookbook Awards. She is also the author of Mouneh: Preserving Foods for the Lebanese Pantry, Soup for Syria: Recipes to Celebrate Our Shared Humanity (which raised funds for Syrian refugees), and Forever Beirut: Recipes and Stories from the Heart of Lebanon (2022). Her work combines careful recipe development with atmospheric photography and a deep commitment to preserving Lebanese food culture.
Start here
Man'oushe: Inside the Street Corner Lebanese Bakery
Barbara Abdeni Massaad · 200 pages · 2014 · Easy
Themes: Lebanese baking, flatbread, street food, za'atar, Lebanese breakfast
The cookbook that best captures Massaad’s talent for turning a single Lebanese tradition into a complete, immersive exploration. Man’oushe is dedicated entirely to Lebanon’s iconic street flatbread, with over 70 recipes organized by topping: za’atar, cheese, meat, vegetables, and sweet variations. The book won the special jury prize at the Gourmand Cookbook Awards.
Why Start Here
Man’oushe is the best entry point for Massaad because it showcases everything she does well: careful documentation of a living food tradition, clear and tested recipes, and photography that makes you feel like you are standing in a Lebanese bakery. The manoushe is the most democratic food in Lebanon, eaten by everyone at every level of society, and Massaad treats it with the respect it deserves.
The book is also wonderfully focused. Rather than trying to cover all of Lebanese cuisine, it goes deep on one beloved tradition and gives you the skills to master it. The dough techniques transfer directly to other Lebanese breads and pastries, making it a practical foundation for further cooking.
What to Expect
A 200-page hardcover with warm, evocative photography of Lebanese bakeries and street life. The recipes are beginner-friendly, with straightforward dough instructions and a wide variety of toppings. You will need za’atar, halloumi or akkawi cheese, and a few staple ingredients. Most recipes come together quickly once you have your dough ready.