By Malek Chalhoub   Lebanese food has never been only about what is placed on the table. It is a memory made edible: the scent of garlic warming in olive oil, the sound of leaves being rolled by hand, and the familiar instruction to add “just enough” of an ingredient whose quantity no one ever thought to measure. Our recipes have survived because they were shared. They travelled from village kitchens to family homes across the world, passed from grandparents to parents and…