Anissa Helou, a prominent chef and author known for her contributions to Middle Eastern cuisine, has released a new cookbook focusing on the culinary traditions of southern Lebanon. The book, titled *Lebanon: Cooking the Foods of My Homeland*, was launched last month in Beirut at an event attended by leading food critics and restaurateurs.

Helou, 74, whose background includes a Lebanese mother and Syrian father, has published nearly a dozen books exploring the diverse flavors and recipes of the region. Her latest work highlights the food culture of southern Lebanese villages that have endured extensive damage during the recent conflict between Israel and Hezbollah.

In her research for the book, Helou gathered walnuts from trees along the border dividing southern Lebanon from northern Israel and connected with local chefs impacted by the war. Among them is Moussa Ibrahim, a cook from the village of Dibbine, who specialized in mouneh—traditional preserved vegetables—before his village suffered significant destruction.

Helou describes Lebanese cuisine as notably sophisticated, fresh, and vibrant compared to other Middle Eastern food traditions. While she acknowledges the rich culinary heritage of Lebanon, she refers to the Syrian city of Aleppo as the Middle East’s “gastronomic capital.” Beyond the Middle East, Helou has expressed appreciation for Korean and Japanese cuisines as well.

Her career path to becoming a chef and food writer was unconventional. A committed feminist, Helou initially refrained from cooking for several years. However, after living abroad, she turned to documenting her mother’s recipes as a means of cultural preservation. She explained that sharing food could serve as a positive way to represent Islam and Muslim communities.

Helou’s new book seeks to preserve and celebrate the culinary identity of a region deeply affected by conflict while offering readers a connection to the resilience and richness of southern Lebanese food traditions.