Lebanese cuisine books (1961, 1966)

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   After posting that Byblos opened in St. Petersburg (its first Lebanese restaurant), I realized that I couldn't find "kibbi" in the OED.
   Here are two fine books on Lebanese cuisine.

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COOK BOOK
A HUNDRED RECIPES OF ORIENTAL FOODS
(LEBANESE-SYRIAN)
revised
Seventh Edition
by Dalal K. Safadi
American Press, Beirut
1961

Pg. 3 (FOREWORD):  I hope that this book will satisfy the needs of the young folks and all those who desire to eat Kibbi, Baqlawa, Mahshi, and other foods.
Pg. 7:  HOW TO MAKE LABAN (Yogurt)
        BURGHUL WITH MEAT
Pg. 8:  KIBBI (Raw)
Pg. 10:  KIBBI MANSUFI
Pg. 13:  KUSSA MAHSI (Stuffed Kussa)
Pg. 17:  EGGPLANT STEW (Yakhneh)
Pg. 19:  SHAKIRIYEH, OR LABAN UMMU
Pg. 20:  MASBAHAT AD-DARWISH
         MLUKHIYYEH
Pg. 21:  MUGHRABIYEH
Pg. 23:  MUJADDARA WITH BURGHUL
Pg. 24:  FISH (Sayadiyeh)
Pg. 27:  SHEESH BARAK
Pg. 29:  EGGPLANT BABA GHANNUJ
Pg. 30:  HALUNE (ASPARAGUS) WITH OLIVE OIL
Pg. 31:  DRY FUUL (Horse Beans)
Pg. 33:  HUMMUS BITAHINI
Pg. 36:  PASTRIES (fatayir)
Pg. 37:  HOW TO MAKE LABANI
Pg. 39:  HARIISI
Pg. 40:  TABBULI OR SUFF
Pg. 46:  KARAWIYAH
Pg. 47:  AWWAMAAT
Pg. 49:  GHURAYYIBI
Pg. 51:  BAQLAAWA
Pg. 53:  MA'MUUL
Pg. 54:  KINAFI
Pg. 55:  SHIISH KABAB

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RAYESS' ART OF LEBANESE COOKING
by George N. Rayess
translated from the Arabic by Najla Showker
Librairie du Liban, Beirut
1966

Pg. 13:  KIBBIT-LAHEM (Kibbi of Meat)
         MEAT FOR KEEMA SOUP
         HOW TO PREPARE THE BURGHUL (Crushed Wheat)
Pg. 14:  WAYS TO PREPARE LABAN
Pg. 17:  KEEMA SOUP
Pg. 26:  EGGPLANT SEASONED WITH TAHINI (betinjan bi-tahini)
Pg. 28:  FATTOUCHE (Peasant Salad)
Pg. 29:  OM EL FALAFIL
Pg. 30:  BOILED RIBS OF SILQ (Bletter or white beets)
Pg. 33:  BEET SALAD (Tripoli Salad)
Pg. 34:  TABBOULI
Pg. 38:  CHOPPED OR GROUND MEAT PIE (Lahme be Ajin) ("Turkish pizza"??--ed.)
Pg. 40:  SAMBOUSIK WITH MEAT
Pg. 72:  RICE BIDFEEN
Pg. 75:  RICE LOBBA
Pg. 89:  KIBBI WITH "SHISHBARAK"
Pg. 95:  LENTILS "MOUDARDARA"
         RISHTA WITH LENTILS IN BUTTER
Pg. 97:  HUMMOS BITAHINI
Pg. 114:  THE ROSARY OF THE DARWISH (Masbahat Addarweesh)
Pg. 122:  GREEN MLOUKHIE (Mouloukhie) WITH CHICKEN
Pg. 124:  GOURDS--"Sheikh el-Mahshi" or "Ablama"
Pg. 138:  MOUGHRABIA (Lebanese Cous-Cous)
Pg. 140:  "JARKAS TAWOUQ"
Pg. 157:  BAKED "KAFTA" ("Mkabtale")
Pg 162:  CANNED MEAT OF LAMB (Kawarma)
Pg. 168:  AMOURETTES OF MUTTON, BROILED (Baid Ghanam Meshoui)
Pg. 174:  HEAD OF A SHEEP "NIFA"
Pg. 180:  DAOUD BASHA
Pg. 181:  HAREESSA
Pg. 182:  SHAWARMA
Pg. 185:  KISHK WITH "KAWARMA" OR MEAT
Pg. 186:  SPINACH OR SILG PURED
Pg. 188:  SAUCE "TARATOUR" OF TAHINI
Pg. 190:  MOUHALLBIE (Powdered rice with milk)
          KISHK OF THE POOR (Kishk el Fukara)
Pg. 198:  SARAYA BREAD (Aysh al saraya)
          MAAMOUL PASTRY
Pg. 200:  KARABEEJ OF ALEPPO
          "KHASHAF"
Pg. 201:  "MEGHLI"
          "KELLAGE"
Pg. 202:  GHOURAYBE
          TAMRIYE
Pg. 203:  HALAWAT EL TEEN
          HALAWA WITH CHEESE
Pg. 204:  HOW TO MAKE KNAFE DOUGH
Pg. 220:  ZHOURAT (Jasmine, black elder, rose petals, etc.)
Pg. 222:  DSITILLING "ARAK"