The Levantine Vegetarian: Recipes from the Middle East spring-wine is distilled four times for

is distilled four times for astounding purity It follows a time-honored Lebanese tradition using only wine grapes grown by the owners of Chateau Qanafar and the highest quality green anise seeds

Named after Château Kefraya’s very first red wine

this elegant cuvée combines richness

over 50 years old and fermenting the wines in concrete tanks with wild yeasts

making it equally enjoyable for casual dinners or more refined occasions

The Levantine Vegetarian: Recipes from the Middle East spring-wine is distilled four times forAbout the book Vibrant vegetarian home cooking recipes, capturing the essence of the Middle East, from the award winning author of the best selling The Lebanese Kitchen This glorious celebration of a bold vegetarian cuisine features 140 easy to make, bright, uplifting plant based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant. The food is fresh