Oven jawaneh
The night-in-the-fridge method, followed by the oven. A place to begin if you came here from Farid’s wings video.
An ordinary home oven. No deep fryer needed.From Emmi’s kitchen to yours.
The wings you came for.
A whole Lebanese table to follow.
Crisp oven wings, sharp lemon, garlic sauce worth passing around. Bring Emmi’s family cooking into your kitchen, with measured recipes and lessons from the grill houses of Zahle.
Get my copy · US$27 →- 8 chapters of Lebanese home cooking
- Exact quantities in cups, spoons, pounds & °F
- A digital book · US$27 · one payment
Farid HaddadAuthor of Salt, Lemon and Fire
SALT, LEMON AND FIRE
A familiar evening in the kitchen
Good ingredients.
Still a disappointing dinner?
The wings come out pale. The garlic sauce separates halfway through. You make a salad, then watch the bread go soft before anyone sits down.
These are the small details this book makes room for: preparing the wings the night before, rescuing split toum, and putting together fattoush that stays crisp.
Start with the dish that brought you here. Keep cooking until you have a whole table.
01 / Inside the book
The wings are only the beginning.
Open it for the oven jawaneh. Come back for the shawarma, the garlic potatoes, and the rice everyone takes a second spoonful of.
Toum, with a way back
The garlic sauce for your wings, chicken and potatoes, with a rescue method for the moment it splits.
Also inside: tahini sauce and garlic-lemon dressing.Oven chicken shawarma
Another way to put chicken on the table, alongside the sauces and salads you have already learned.
From the Wings and Chicken chapter.The Zahle garlic potatoes
The grill-house potatoes, batata harra, and rice with toasted vermicelli. Choose a side that makes the meal feel complete.
Use the wing tips for broth, too.02 / The chapters
A look inside
Salt, Lemon and Fire.
The Spice Drawer
Homemade seven spice from whole spices, sumac, za’atar, and a shopping list for your Lebanese pantry.
Toum and the Sauces
Garlic toum and how to rescue it when it splits. Tahini sauce and garlic-lemon dressing to serve alongside.
Wings and Chicken
Oven jawaneh, oven chicken shawarma, shish taouk and whole roast chicken.
From the Grill
Kafta on skewers, lamb skewers, and guidance for cooking when you do not have a charcoal grill.
Rice and Grains
Rice with toasted vermicelli, mujaddara, and broth made from the wing tips.
Salads and Mezze
Fattoush that stays crisp, tabbouleh, hummus and baba ghanoush.
Potatoes and Vegetables
Batata harra and the garlic potatoes from the grill houses of Zahle.
The Sunday Table
Menus for a family lunch and for game day, so the recipes have somewhere to come together.
Written for your kitchen
You should know what a recipe means.
Measures you use
Cups, spoons, pounds and Fahrenheit, with exact quantities and plain steps.
A pantry with a purpose
Begin with The Spice Drawer. Learn the spices you will use across the book before shopping for a single dish.
A practical starting point
Begin with the oven dishes. The book also includes skewers and grill cooking when you want to go further.
03 / A note from Farid
She never wrote a recipe down.
My mother was Emmi to me. Her recipes lived in her hands: a pinch from the spice drawer, a taste from the spoon, another squeeze of lemon. In my twenties, the riverside grill houses of Zahle taught me a different kind of patience.
After she passed, I began writing down what I remembered. This book brings those two kitchens together, with exact quantities and plain steps, so you can put her wings, rice, salads and garlic potatoes on your own table.
Farid Haddad
The digital edition
Salt, Lemon and Fire
By Farid Haddad
US$27USD · PAY ONCE
- All 8 chapters of Salt, Lemon and Fire
- Oven wings, shawarma, skewers, mezze and family sides
- Toum with a rescue method for a split sauce
- Seven spice and a Lebanese pantry shopping list
- Family lunch and game-day menus
- Exact quantities in cups, spoons, pounds and °F
Digital edition · One payment · Secure checkout with Dodo Payments
04 / A few questions
Before you get your copy.
What exactly am I buying?
The digital edition of Salt, Lemon and Fire by Farid Haddad, for US$27. It covers the eight chapters listed above. This offer is for a digital book, rather than a printed copy.
I came for the wings. Are they in here?
Yes. The book includes oven jawaneh with the night-in-the-fridge method, toum with a rescue method for splitting, and wing-tip broth. Oven shawarma and the Zahle garlic potatoes are included too.
Do I need a charcoal grill or a fryer?
You can begin with an ordinary home oven. Oven wings and oven shawarma are part of the book. There are also recipes for shish taouk, kafta and other skewers, with guidance for cooking without a charcoal grill.
Which measurements does the book use?
Recipes are written for an American kitchen: cups, spoons, pounds and Fahrenheit, with exact quantities and plain steps.
What if I do not have a Lebanese pantry yet?
Start with The Spice Drawer. It covers homemade seven spice, sumac and za’atar, along with a shopping list to help you stock the pantry.
How is this different from the wings video?
The wings are the starting point. The book brings them together with sauces, chicken dishes, skewers, rice, salads, mezze and family menus across eight chapters.
Is this a subscription?
No. The price is US$27, paid once. There is no monthly membership or recurring charge for this book.
Salt, Lemon and Fire
Begin with the wings.
Leave room for everyone.
Emmi’s Lebanese home cooking, with the measurements written down.
Get my copy · US$27US$27 USD · Digital edition · One-time purchase