Editorial 3
Autumn dreams High tea and high style meet in Beirut this season in our dreamiest fall issue yet. We begin with an ode to spring with Sylvio Chiha’s favorite items from The Garden Show and Spring Festival. Just off his election win, the young sportsman took time out from his busy schedule to tour the whole show and even take part in the T&F charity drive for Les Restaurants Du Coeur. Our celebrity interview with Tania Kassis was just as thrilling. Without much previous cooking experience, she was able to produce two amazing seafood dishes in less than ten minutes with the help of veteran restaurateur Tony Ramy of Al Sultan Brahim. Despite having to go to a wedding right after the shoot, she put on her gloves, picked up a pan and started cooking in a hot steamy kitchen, without breaking a sweat. The table setting article on page 13 could have been the setting of a haute couture photo shoot. In our case, the teaware from Wedgwood and the dainty cakes were the high fashion models. You’ll find a complete guide on how to throw your own afternoon tea party from the accessories and flowers to the menu. You’ll also get a step-by-step of Shogun DT's signature sushi items, before they’re even on the menu, and gorgeous soup recipes that the whole family will love. So, sit back and enjoy this season.
Editorial Team Publisher Nouhad Dammous
Contributing writer Amy E. Robertson
Managing director Joumana Dammous-Salamé
Creative & production manager Joelle Bou Khalil
Editor Annie Keropian-Dilsizian
Publication coordinator Rita Ghantous
Publication manager Zeina Dammous-Nahas
Subscription coordinators Houayda Haddad-Roumman Mirna Maroun
Project & sales manager Maha Khoury-Hasbani Sub-editor Sabina Llewellyn-Davies
Circulation coordinator Karl Hitti
Hospitality Services team Claude Dammous Randa Dammous-Pharaon Josette Hikri Roxane Fersane Lisa Jerejian Elise Koukou-Salem Nancy Zaarour Elissa Massaad Eugene Abela Gaelle Rbeiz
Production & printing Arab Printing Press
Photographer Pavlos Nikolaou Photography pavlosphotography@gmail.com
We welcome views on any subject relevant to the magazine. Please e-mail your comments to news@hospitalityservices.com.lb
Published by Hospitality Services s.a.r.l. Burghol Bldg., Dekwaneh, Lebanon P.O.Box 90 155 Jdeidet el Metn 1202 2020 To advertise call 01 480081 or fax 01 482876
All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editor. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. Autumn issue 2016 | Taste & Flavors
Miele Showroom | George Haddad St. | SaiďŹ | Beirut Central District | + 9611885959
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6 Contents
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Your only cooking & lifestyle reference
AUTUMN ISSUE N020 SEPT - NOV 2016
3 EDITORIAL 8 GREAT FINDS What's new in town
Features 10 A DAY IN THE LIFE Silvio Chiha's Lebanon
23 CELEBRITIES IN THE KITCHEN Tania Kassis at Al Sultan Brahim, Downtown
26 CHEF’S PICKS The Hell-raiser, Gordon Ramsay
36 RESTAURATEURS' FAVORITE RECIPES Nour El Khoury, Liza Soughayar, Maya Bekhazi Noun & Yasmina Yared at Phoenicia Hotel
Food & Drink 29 STEP BY STEP Chef Imad Saade of Shogun DT prepares sushi burgers and tacos
32 LEBANESE CUISINE New feast with Chef Greg Malouf
40 GOURMET RECIPES Featuring top meat dishes
46 SPECIAL OCCASION The new ladies' brunch
48 QUICK & EASY Soup with Les Delices d'Odile
52 DESSERT Guilty pleasures
60 DRINKS Crash into fall with vodka
Entertaining
62 UNCORKED
13 HOME ENTERTAINMENT
64 IN SEASON
Secret Garden with Wedgwood
16 SAVOIR VIVRE Royal tea party with Sonya Sabbah
18 TABLEWARE Teaware & accessories
Taste & Flavors | Autumn issue 2016
Wine picks by Fadi LeSidon
A sneak peak at "Levantine Harvest"
68 FROM THE LAND Pomegranate from The Food Heritage Foundation
70 HEALTHY RECIPES Detox diet with HealthBox
52 60
Out & About
74 HEALTH & WELLBEING
90 IT LIST
Holistic approach to nutrition with Dania Jounblat
76 PRODUCT ADVICE
92 WHERE TO GO
DOWNLOAD TASTE & FLAVORS RIGHT ON YOUR TABLET!
96 DINING OUT
78 ON THE MARKET
New restaurants you need to try
Gluten-free goodies
Tried, tested and loved by the Taste & Flavors Team.
Sandwiches with NoGarlicNoOnions
Best burgers with Zomato
Breaking bread
mp of appro sta v al
Living
Ou r
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100 GREAT ESCAPE
80 KITCHEN DESIGN
A taste of Jordan
Family-friendly kitchens
82 HOUSEHOLD ACCESSORIES Colorful kitchen appliances
104 WE WERE THERE Events around town
110 WHAT’S ON
84 GARDEN FLAVORS
Classes and events not to be missed
Apples with Kinda Bitar
111 SHOPPING LIST
86 KID’S CORNER
Cut it out and pop it into your purse
GET YOUR E-COPY FROM
Kid cocktails with That Little Magic
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88 READ ABOUT IT What's new on the bookshelves?
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Taste & Flavors | Autumn issue 2016
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Autumn issue 2016 | Taste & Flavors
10 A Day In The Life
SILVIO CHIHA’S Lebanon
Lebanese sportsman Silvio Chiha has mastered everything from judo to water skiing. But it’s his character and commitment to Lebanon that has made him the champion of a generation At the age of 26, the fresh-faced athlete is already a champion of the Asian waterski world and holds a long list of accolades and titles in everything from wakeboarding to skiing and judo. Between his waterski training sessions in Dubai or Europe, the release of his recent book and film, Lebanon Through My Eyes, and his role as an ambassador for drug addiction NGO Oum el Nour, Chiha also ran as Jounieh’s municipality candidate in the 2016 elections and won. A tall order you might think by any measure, but for someone who started skiing at the age of two and competing at 14, Chiha knows what it means to put in the hours.
I want to fly the Lebanese flag all over the world; to continue to show the beautiful parts of my country. To show the right picture of Lebanon and that we still have a country to fight for
BROUGHT TO YOU BY
Book
Singer
Silvio's favorites Restaurant Chez Sami
Bar
Tiki Bar in Lagon Ski Club, Jounieh
Surf spot Chekka
“Rise Above Lebanon” by Christian Ghammachi
Maritta Hallani
Lebanese dish
Stuffed grape leaves (warak enab)
Dessert Knefeh
Drink Turkish coffee
Chill-out place Al Mandaloun beach club Taste & Flavors | Autumn issue 2016
Sport’s equipment Team Nine, Jounieh Square
Hiking trail Darb el Sama (a 3km track from Jounieh to Our Lady Harissa) silviochiha.com
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We caught up with Silvio at The Garden Show & Spring Festival 2016 to tour the show and find out which products he would include in his own home
The EcoFurn handmade EcoChair EcoFurn is a design furniture manufacturer, known by its Scandinavian design and traditional craftsmanship, made of carefully selected wood and rope only. Made in Finland USD 320 EXPO GARDEN Zouk Mosbek, 09 217728 expogarden-lb.com
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EddeHills fragrance A sensual mix of bitter orange and lavender, bay, thyme, patchouli and an irresistible hint of vanilla. Price starting USD 19 ALICE EDDÉ BOUTIQUE Jbeil, 09 943023
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Recycled materials turned into a variety of products like these colorful lamps for your nightstand. USD 100 MASTIKE CONCEPT STORE Badaro, 03 270857
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“Bridge” recycled pipe chandeliers for three taper candles Comes in a variety of shapes and sizes. USD 40 FUNKYARD 70 386621 funkyardfurniture.com
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Swimming pool USD 15,500 DIVE IN 01 253224, 03 688316 Autumn issue 2016 | Taste & Flavors
Home Entertainment 13
Secret Garden Tea parties have become a hot entertaining trend lately. They’re vintage, romantic and a cinch to pulloff. Take inspiration from our table and add a touch of elegance to your afternoon tea
Autumn issue 2016 | Taste & Flavors
14 Home Entertainment
There are no rules when it comes to a chic afternoon tea, and personal expression is what makes the occasion uniquely stylish. However, there are a few little luxuries that will elevate your table setting
Brought to you by
wedgwoodlebanon Taste & Flavors | Autumn issue 2016
The table
The flowers
Whether at home or at The Blue House secret garden, (where our tea party took place) choose simple table linens - perhaps not using a tablecloth at all - and save the indulgence for your teaware. This distressed wood table with black iron chairs is the perfect contrast to the flowery display on top. The tall candelabras and alternating votive and taper candles are both beautiful and practical, allowing guests to interact across the table.
Create a loose, wild table arrangement of foliage for that Alice in Wonderland feel; from big mossy table runners and roses to delicate Eustoma and draping Amaranthus. Nataly Bader and Imad Haddad from Bonsai Flowers create a vintage tea time display, with fresh flowers arranged in conventional vases or tumbled into jars and teapots.
The teaware • A statement teapot Vivid birds and Chinese flowers will create a gorgeous display, from the Oriental-inspired Cuckoo collection from Wedgwood • Fine bone china teacups & saucers Ours is a mix of blue and pink with patterns drawn from the extensive Wedgwood archives and updated for modern tastes, with 24 carat gold gilding • A tea-caddy To hold the loose leaf tea; never serve teabags at a formal gathering • A tea strainer Ours fits nicely on top of the cup and in the same pattern • Sugar & cream set • Tea plates in different colors • Cake knife and server • A tiered cake stand
The menu Like wine, tea can be flavor-matched with specific foods to enliven the senses. Green tea, with its subtle flavor, goes best with mild foods such as seafood, fish or chicken. A selection of finger sandwiches – smoked salmon and dill mayonnaise, cucumber and cream cheese, and a selection of cakes and petit fours will round out your table.
The cakes Small cheesecake framboise, mini Baba Au Rhum with delicate salted caramel madeleines perfectly complement the color palette and feel, with a little sugared pink rose petal perched on top of a few cakes. Of course, little choux are the ultimate in cute chic – if you’re nervous about making them, Chef Samer Kobeissi of Des Choux et Des Idées has an easy-to-follow recipe on page 58. We fell in love with his incredible Chou Matcha White Chocolate dessert.
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As long as the cakes are dainty and your teaware is stylish, your party will be the ultimate ladies’ afternoon of the season
The tea
Try making your own blend at home with rose petals and loose leaf tea.
Rose In The Devil’s Garden
The dark robust flavor of the black tea mingles perfectly with the delicate floral aroma from the rose petals. Invite your guests to add honey to taste.
INGREDIENTS • 2 parts rose petals • 1 part black tea
PREPARATION Mix the rose petals and black tea and place one teaspoon of tea per serving in a strainer, such as the Cuckoo tea strainer. Pour 250 ml boiling water over the tea and allow to steep for no more than five minutes before serving.
Flowers by
Autumn issue 2016 | Taste & Flavors
16 Savoir Vivre
Tea party Royal
Just like Anna the Duchess of Bedford did when hosting the first afternoon tea, it's important to use proper etiquette and keep these rules in mind
Sonya J. Sabbah, Certified Executive and Behavioral Coach – Author of Etiquette in the City: Beirut
What to wear
A tea party held in the garden will have a more casual look than one held indoors. A bow tie for men is seen as part of the dress code. Men also wear straw hats, especially to an outdoor gathering. Hats and gloves for ladies are part of the costume when attending a formal tea party.
Serving tea
Once everyone is seated, the hostess pours the tea and always ensures that each guest's cup is full. The milk goes first into the cups, then the sugar cubes. Close friends or the hostess does the pouring of the tea, but, you can offer to help if someone needs a break.
Manners at the mansion
Make sure to place your napkin on your lap and not on the table. Watch your hostess for signals on when to eat when she lays her napkin on her lap, and signaling the end, by picking up her napkin and placing it on the table. Never hold your cup with your pinkie finger extended. This is improper and in most social settings is considered rude. If seated at a table, do not lift the saucer (this is only proper if standing; then lift the saucer with the cup). When you are taking a sip of tea, do not look around but lower your eyes so you can see what you are doing and not spill your tea. Do not dine with gloves on and never sip or slurp tea. Leave your napkin on the chair, not the table, if you must leave the table. When you are ready to leave, you simply thank your host and say goodbye to the guest of honor. Taste & Flavors | Autumn issue 2016
Brought to you by
sonyasconsult.com
18 Tableware
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For the girl who likes floral and dainty sets... 2
MIRELLA 1. LSA set of 4 hand-painted POLKA pastel assorted tea plates
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USD 63
2. LSA POLKA teapot USD 75 04 414066 mirella.info
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WEDGWOOD CUCKOO COLLECTION BY WEDGWOOD 3. Tea strainer
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USD 73
4. Teacup & saucer
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USD 90
5. Teapot, creamer & sugar USD 365
6. Cake stand USD 158
10. Set of 4 plates USD 182 01 331113, 03 690966 wedgwood.com
VILLEROY & BOCH 7. Sugar pot USD 78
8. Tea cup and saucer USD 78
9. Teapot
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USD 208 villeroyboch.com
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Taste & Flavors | Autumn issue 2016
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...or modern and edgy, either way, try all 19 teaware essentials BOUTIQUE DU MONDE 11. Four gray cups USD 24
19. White metal tea pot USD 60 boutiquedumonde.com
MIRELLA 12. CIRCLE TEA FOR ONE LSA stackable set including a porcelain teapot with wooden crescent handle and cup with rimmed wooden saucer USD 68
13. LSA POLKA tiered handpainted cake stand USD 136
15. WMF tea set with infuser and rechaud from the SMARTEA collection. Stainless steel matt finish and glass
17. Small cups inspired by banana leaves USD 55 01 339909 thesillyspoon.com
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HOME & BEYOND PRICE & KENSINGTON COLLECTION 16. Tea cup and saucer with two tone gloss finish with down to earth cafe feel USD 13
18. Teapot made of fine stoneware with a matt glaze USD 19 05 951814, 09 645102 homeandbeyond-lb.com
USD 152 04 414066 mirella.info
THE SILLY SPOON JACQUES PERGAY COLLECTION 14. Bonbon teapot in Limoges porcelaine
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USD 225
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Taste & Flavors | Autumn issue 2016
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Celebrities In The Kitchen 23
Song of the
pearl Tania Kassis talks about her faith, food and the achievable principles of being a lady At a time when tolerance and understanding seem in short supply, Lebanon’s darling of the stage is the voice of unity. Her spectacular rendition of the Islamo-Christian “Ave Maria” may have catapulted her to stardom, but it’s her cooking skills that captured our attention at Al Sultan Brahim in Downtown Beirut, with Managing Partner Tony Ramy. The soprano has had a long and illustrious career, graduating from the Paris Conservatory and then returning to the city in 2012 to perform at the legendary Olympia Hall – she is one of three Lebanese singers to perform there after Sabah, Fairuz and Magida el Roumi. In 2013, she created the ONE LEBANON cultural movement, gathering people who believe in the importance of unity and performing with other celebrities to a crowd of thousands. Kassis’ bright smile conveyed more of a girl-nextdoor impression when we met her at the restaurant. Chatting with the President of the Syndicate of Owners of Restaurants, Cafes, Night-clubs & Pastries in Lebanon, she was eager to jump in and begin her cooking session, with Ramy as the maestro. Within minutes we were transported into a gigantic state-of-the-art kitchen, almost as big as the restaurant itself, where Kassis got a crash course in seafood. To our amazement, she made two different dishes in ten minutes, without breaking a sweat. After polishing off the two plates, we sat down with Kassis to ask all of our burning questions.
I think that people who enjoy food, enjoy life Autumn issue 2016 | Taste & Flavors
24 Celebrities In The Kitchen
What are the five things you can't live without? Music, food, my phone, my make-up and my heels!
I love Lebanese food, which is why I was so happy to take part in this cooking session at Al Sultan Brahim – it’s my favorite Lebanese restaurant
What made you pursue a life in music? The feeling I get when being on stage... It's so unique! Music is my therapy and my life.
Can you remember the first time you wrote a song? It was in 2010, while I was on a one-hour train ride in France, going to a meeting at a studio. I was listening to music sent to me by a composer and the lyrics started coming to my mind spontaneously. I was getting over a very hard break up and I wrote my feelings in this very personal first text that became my song "One Last Dance."
Do you ever get nervous? I’m always nervous the last five minutes before entering the stage. The hardest performance was a time where I had a concert for peace at the South Korean Contingent of the UNIFIL and the stage crashed when the soldiers joined me during rehearsals. It was a very stressful Taste & Flavors | Autumn issue 2016
concert, as everything had to be re-installed while the audience was arriving.
Who was your main inspiration and greatest influence? My musical influence has been Sarah Brightman since a very young age, with her combination of musicals, but also her world music influences in a pop-opera style. In parallel, my faith played a major inspirational role and my privileged relationship with the Virgin Mary inspired me come up with what has been my greatest hit – the Islamo-Christian “Ave Maria.”
What is it like being a woman in the music industry? It might seem hard and some people think that we should go through stereotypes to succeed as a woman in the music industry, but my personal experience has been very positive and people have appreciated my personality and look that stayed natural (I am what I have always been) and men have been a major support.
What was the first thing you remember cooking? Tortellini gratin – it’s my specialty – one of the very few things I can cook.
25 Tell us about your relationship with food. I’m simply in love with food! I think that people who enjoy food, enjoy life.
What was the last good meal you had and where?
Tania enjoying her Salmon Beetroot Tartare with Tony Ramy, before moving on to the Fisherman's Catch
It was two days ago in Italy, one of the best seafood pastas I had in Rimini, while I was there for a concert.
How do you stay fit? There are no secrets – gym plus a good diet, equals results! I go to Fitness Zone three times a week where I have my personal trainer for an hour each time, plus 30 minutes of cardio, and I pay attention to what I eat. Since I love food, I found the perfect solution with Diet Center, which sends me delicious food daily, so I limit myself to the specific needed calories.
What's the craziest thing you have ever eaten? I’m not a fan of crazy things in food. I’m not very adventurous in such things, however, when I’m hungry, I can eat heavy things at non-conventional times of the day, like having a poutine (French fries topped with gravy) in Canada for breakfast!
FISHERMAN'S CATCH By Chef Mahmoud Haribi Al Sultan Brahim Serves 2 Prep/cooking 15 mins
INGREDIENTS • 60g ready-to-eat octopus • 50g boiled fresh local shrimp • 120g New Zealand mussels Sauce • 50g finely minced garlic • 15g finely minced coriander • 10g salt • 10g white pepper • 0.5g Magi sauce • 0.5g hot sauce • 0.5g fresh lemon juice • 50g butter
PREPARATION Boil the mussels and shrimp in salt water and shell them. Cut the shrimp in two. Oil a frying pan and cook the garlic for 30 seconds. Then add the octopus, shrimp and mussels. Add the butter, coriander, salt and pepper Stir-fry for 3 – 4 minutes. Add the hot sauce and Magi sauce. Add lemon to lower the flame and serve. Autumn issue 2016 | Taste & Flavors
26 Chef’s Picks
The Hellraiser
EXCLUSIVELY FOR
Fiery Gordon Ramsay might be a terror in the kitchen, but his recipes are a cool masterpiece
GET TO KNOW THE CHEF The key is to keep it simple! The mistake is to try to do too much too soon or use too many ingredients. Sometimes the best dishes are ones with only a small number of (great quality) ingredients
FAVORITE PRODUCTS
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Scottish by birth, three-Michelin star chef Gordon Ramsay was brought up in Stratfordupon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Guy Savoy and Joël Robuchon in France. In 1998, at the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. He has since opened a string of successful restaurants across the globe, from the Middle East to the US. Ramsay has also become a star of the small screen with top-rated FOX shows airing in more than 200 territories worldwide including, Hell’s Kitchen, Masterchef and Masterchef Junior. He lives with his wife, Tana and four children, along with their two dogs, two cats and a tortoise dividing his time between Los Angeles and London.
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SIGNATURE DISH
Chicken Niçoise salad Serves 8 Prep/cooking 1h
INGREDIENTS • 8 chicken breast pieces • 2 tbsp olive oil • Sea salt and freshly ground black pepper to taste • 20 anchovy fillets • 1 pound (450g) haricot verts, blanched • 1 pound (450g) yellow beans, trimmed, blanched • 2 pounds (900g) new potatoes, confit • ½ each, red & yellow bell peppers, cut in thin strips • 6 each, red & yellow tear drop tomatoes, sliced in half • 8 farm eggs, soft boiled • 1 cup Nicoise olives • Sprigs of parsley to taste • Olive tapenade to taste Soft boiled eggs • 8 eggs • Water to cover • Ice bath
Bring the water to the boil. Place the eggs in the boiling water for 6½ minutes. After 6½ minutes shock the eggs in an ice bath for 10 minutes. Peel and cut off the tip of the egg. Season with salt and pepper. Sun dried tomato Kalamata olive tapenade • 8 oz. (226g) sundried tomatoes (roughly chopped) • 8 oz. (226g) Kalamata olives (roughly chopped) • 5 anchovies • 3 each garlic cloves • 1 tsp rosemary • EVOO to cover In a food processor, puree anchovy, garlic, and rosemary together with a small amount of olive oil to form a smooth paste. Combine this together with the tomatoes and olives in a small saucepan. Cover with olive oil and slowly bring up to temperature while stirring constantly. The mixture should not simmer but be hot. Once hot remove from heat and transfer to a container to cool down.
Place the potatoes in a small saucepot. Cover with blended oil. Add the thyme and garlic. Cook on a low flame until potatoes are fork tender. Strain potatoes and cool on a sheet pan. Slice the potatoes in half.
PREPARATION Preheat oven to 350 degrees. Heat olive oil in a large frying pan. Season the chicken breast with salt and pepper. Place the chicken breasts skin side down for 8-10 minutes. When the skin is crispy, flip the chicken and cook for another 8 – 10 minutes. Place in the oven for 10 – 15 minutes depending on the size of the chicken breast. Cook until the juices run clear or if you use a thermometer the internal temperature should read at 160 degrees. Let the chicken breast rest for 8 minutes, then slice on a bias. Toss all the ingredients except the chicken and the egg in the simple vinaigrette. Season with salt and pepper. Fan the chicken on the plate and place all the other ingredients around the chicken. Garnish with the tapenade.
Confit potatoes • 2 pounds (900g) new potatoes • 2 garlic cloves crushed • 1 bunch thyme • Oil to cover
Autumn issue 2016 | Taste & Flavors
Step by Step 29
SHOGUN
SPECIALS TRY CHEF IMAD SAADÉ’S INNOVATIVE TAKE ON TRADITIONAL SUSHI, WITH TWO RECIPES COMING SOON TO SHOGUN DT'S MENU
theshogunlounge.com
shogunlounge
Autumn issue 2016 | Taste & Flavors
30 Step by Step
If you’ve ever dined at Beirut’s acclaimed Japanese restaurant Shogun DT, you’re sure to have experienced the striking flavors of Chef Imade Saadé’s dishes. After graduating from Paul Bocuse in Lyon, he trained at three-Michelin star restaurant Kikunoi in Japan. Combining the best of both worlds – his unique approach is a breath of fresh air to a centuries old tradition.
SPECIAL TUNA BURGER Serves 1 Prep/cooking 30 mins
INGREDIENTS • 45g fresh tuna • 1 cup sushi rice • 5g spring onions, diced • 10g lime juice • 25g mayonnaise • 4g cucumber • 3g red radish • 3g orange slices • 2g soy syrup
PREPARATION [1] In a bowl, combine the mayonnaise, lime juice and soy syrup. Set aside. [2] Slice the orange and then cut it into a perfect square. [3] Slice the radish. [4] Slice the cucumber. [5] Spread the sushi rice onto a flat surface. [6] With a circle mould, make two even “burger buns”. [7] Dice the fresh tuna and place it in a mixing bowl. [8] Add the mayonnaise sauce and spring onions and mix all together. [9] Spread a dollop of the sauce on each rice “bun”. [10] Place the tuna on top. [11] Place two radish, cucumber and orange slices on top of each other. [12] Place the rice bun on top, season and serve.
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Brought to you by
Taste & Flavors | Autumn issue 2016
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SALMON TACOS Serves 1 Prep/cooking 30 mins
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INGREDIENTS • 4 sheets nori (seaweed paper) cut in circles • 1 jalapeno pepper • 4 sprigs cilantro • 1 tomato • 1 romaine lettuce leaf • 1 beaten egg • Panko crumbs (Japanese breadcrumbs) Spicy salmon tartar • 80g salmon • ¼ cup sambal mayo • 1 tbsp jalapeno • 1 tbsp shallots • The juice of 1 lime • 1 scallion • Salt to taste Sambal mayonnaise • ¼ cup mayonnaise • 1 garlic clove • 3 tbsp ketchup • 1 tbsp chili paste • 1 tsp rice vinegar • ½ tsp salt
PREPARATION [1] In a bowl, combine the mayonnaise, salt, rice vinegar, ketchup, chili paste and garlic. Set aside. [2] Slice and dice the tomato and place in another bowl. [3] Add the diced shallots and the cilantro. Slice the jalapenos and add to the bowl. Add the lime juice, season with salt and mix all together. [4] Dice the fresh salmon and mix with the sambal mayonnaise. [5] Slice the lettuce. [6] Dip the nori in the egg mixture [7] Coat with the Panko breadcrumbs on both sides. [8] In a large skillet, heat cooking oil and fry breaded nori for 1 to 2 minutes or until golden brown and crisp. [9] Take hold of one side of the nori with tongs and make a circular shape. Hold in shape till it browns. [10] Fill the cooled taco with the salmon mixture. [11] Add the tomato mixture on top and cover with lettuce. [12] Serve with a dollop of the sambal mayonnaise.
Autumn issue 2016 | Taste & Flavors
32 Lebanese Cuisine
NEW FEAST
LIZA Beirut, in collaboration with ChefXchange,invited LebaneseAustralian, Michelin-starred chef and author, Greg Malouf to introduce his unique cuisine for an exclusive night. Here’s just a taste of the dishes that you can try at home
SHANKLEESH SALAD WITH PARSLEY & POMEGRANATE
Taste & Flavors | Autumn issue 2016
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LEBANESE SPICED CHICKPEAS & EGGPLANT WITH ARABIC BREAD
Autumn issue 2016 | Taste & Flavors
34 Lebanese Cuisine
CHOCOLATE MUHALLABEYA WITH TURKISH COFFEE GRANITA
This is an edited extract of New Feast by Greg and Lucy Malouf, published by Hardie Grant Books, photography by Alan Benson.
gregmalouf.com.au Taste & Flavors | Autumn issue 2016
ChefGregMalouf
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SHANKLEESH SALAD WITH PARSLEY & POMEGRANATE Serves 4
INGREDIENTS • 1 Lebanese (short) cucumber, peeled and cut into cut into small chunks • 3 medium vine-ripened tomatoes, chopped • ½ small red onion, finely sliced • 2 handfuls roughly torn bitter leaves (rocket, radicchio, watercress or endive) • ½ cup flat-leaf parsley leaves • ½ cup purslane leaves • 1 tbsp roughly torn oregano leaves • Salt and freshly ground black pepper • 1⁄3 cup pomegranate seeds • 1 ball home-made shankleesh, broken into small pieces, or use 80g of a good commercial one • 30 ml saffron vinaigrette Saffron vinaigrette • 10 - 15 saffron threads • 2 tbsp white wine vinegar • 1 tbsp white wine • 1 tsp honey • 2 spring onions, very finely diced • 1 clove garlic crushed to a paste with ½ tsp salt • A big pinch red chilli flakes • 1 sprig thyme, leaves only
PREPARATION For the vinaigrette combine saffron, vinegar, wine and honey in a small saucepan. Heat gently until the honey has dissolved, add the spring onion, garlic, chilli flakes and thyme. Pour into a jar and leave to cool. Combine the cucumber, tomatoes, onion, leaves and herbs in a large mixing bowl. Season lightly and add the pomegranate seeds. Add enough vinaigrette to coat lightly and mix everything together very gently. Crumble the shankleesh over the top of the salad and serve.
LEBANESE SPICED CHICKPEAS & EGGPLANT WITH ARABIC BREAD Serves 4–6
INGREDIENTS • 500g vine-ripened tomatoes • Extra-virgin olive oil • 2 medium onions, thinly sliced • 2 long green chillies, seeds removed, finely shredded
• ½ tsp ground ginger • ½ tsp ground cinnamon • ½ tsp ground allspice • ½ tsp freshly ground black pepper • 250 ml vegetable stock • Sea salt • 640g eggplant (aubergine), peeled and cut into fat wedges • 250g cooked chickpeas • 1 Arabic bread • 250g Greek-style yogurt
PREPARATION Preheat the oven to 200°C (400°F). Arrange the tomatoes in a roasting tin and drizzle with a generous tablespoon of oil. Roast for 10 minutes, or until the skins are slightly coloured and splitting away from the flesh. Set aside until cool enough to handle, then peel away the skins. Heat another few tablespoons of oil in a heavy-based flame-proof casserole or saucepan and add the onions, chillies and spices. Sauté very gently for 10 minutes, or until very soft and translucent. Add the vegetable stock to the pan and bring to the boil. Add ½ teaspoon of salt and reduce to a simmer. Tip in the tomatoes with their roasting juices and simmer for 15–20 minutes, or until the liquid has reduced by around a quarter. Meanwhile, arrange the eggplant in a large roasting tin and toss with 100 ml extra-virgin olive oil and a sprinkling of salt. Roast for 15–20 minutes. Shake the pan from time to time to ensure they colour evenly. Add the chickpeas to the tomato mixture and continue cooking for a further 5 minutes. Finally, add the cooked eggplant (keep the roasting tin to one side and the oven on) and stir in very gently. Roll up the pita into a tight roll and shred into ½ cm strips. Scatter into the eggplant roasting tin and drizzle with a little more oil. Cook for 5–7 minutes, shaking from time to time, until the bread crisps and browns evenly. Spoon the fatteh into a deep serving bowl. Dollop the yogurt around the edge of the bowl and then scatter the toasted bread over the top. Serve straight away.
CHOCOLATE MUHALLABEYA WITH ARABIC COFFEE GRANITA Makes 4
INGREDIENTS Chocolate muhallabeya • 60g caster (superfine) sugar • 30g cornflour (cornstarch)
• 500 ml milk • 40g best-quality dark chocolate (70% cocoa solids), chopped • 125 ml water • ½ tsp instant coffee granules • Chocolate-coated coffee beans, to garnish (optional) Arabic coffee granita • 4 tsp caster (superfine) sugar • 250 ml water • 3 cardamom pods, roughly crushed • 2 ½ tsp instant coffee granules • 1 gelatine leaf* Arabic coffee syrup • 4 tsp caster (superfine) sugar • 250 ml water • 3 cardamom pods, roughly crushed • 2 ½ tsp instant coffee granules
PREPARATION To make the granita, combine the sugar and water in a saucepan and heat gently, swirling the pan from time to time, until the sugar dissolves. Add the cardamom pods, then increase the heat, bring to the boil and simmer for 1 – 2 minutes. Remove from the heat and leave to cool for an hour. Transfer 250 ml of the syrup to a small saucepan and bring to a simmer. Stir in the instant coffee and remove from the heat. Soak the gelatine leaf in a dish of cold water for a minute, until soft and slippery. Squeeze it to get rid of any excess water and add to the hot coffee syrup. Cool for a few minutes, then stir into the remaining syrup. Strain into a rigid plastic container and freeze until firm. Make the coffee syrup in the same way, but without the gelatine. Leave the syrup to cool. To make the muhallabeya, combine the sugar and cornflour in a small bowl and gradually mix in 125 ml of the milk to make a very smooth paste. Melt the chocolate in a bowl set over a saucepan of simmering water (make sure the bowl doesn’t actually touch the hot water). Combine the rest of the milk and the water in a large saucepan. Add the cornflour paste, melted chocolate and coffee granules, stirring well. Bring to the boil, stirring continuously. Once the mixture boils, remove from the heat and leave to cool slightly before pouring into attractive glasses. Make sure you don’t fill the glasses full, but leave space to spoon on a generous layer of the granita or coffee syrup. When ready to serve, scrape the surface of the granita with a spoon or fork to create crystals and layer on top of the muhallabeyas. Alternatively, spoon over some of the coffee syrup. Garnish with a few chocolate-coated coffee beans, if you like, and serve straight away.
Autumn issue 2016 | Taste & Flavors
36 Favorite Dishes
Restaurateurs’
favorites
Nour El Khoury
Travel and Leisure recently asked its readers to weigh in on travel experiences around the globe and this year, Beirut was voted best international city for food. So what does the backbone of the city’s food scene like to eat? Four restaurateurs tell us what their favorite dishes are at Beirut’s landmark, Phoenicia Hotel
Taste & Flavors | Autumn issue 2016
Owner representative of Burj al Hamam’s Fawzi and Rencard Continental Lounge Loves Pesce alla Griglia
Liza Soughayar
Owner, Liza Beirut and Liza Paris Adores a Thai Noodle Salad
37
Maya Bekhazi Noun
Owner of CurliQ, Spin the Hen and The Beirut Cellar Has Eggs Royal for breakfast
Yasmina Yared CEO of Maillon Group Owner of Cinco and Sapa Finishes off a meal with Vulcano di Cioccolato
Autumn issue 2016 | Taste & Flavors
38 Favorite Dishes
Pesce alla griglia Serves 1 Prep/cooking 18 mins
INGREDIENTS • Whole grilled sea bream, cleaned and scaled • 10g capers for garnish • Seasonal vegetables
PREPARATION Marinate the fish with salt and pepper. Place the vegetables in an oven tray brushed with olive oil until done. Grill the fish on both sides for two minutes, then bake in the oven for 12 minutes. Serve with vegetables, lemon wedge and side salad.
Thai noodle salad Serves 1 Prep/cooking 20 mins
INGREDIENTS • 200g patay rice noodles • 20g lemongrass • 20g ginger • 10g coriander • 100 ml sesame chili dressing • 1 pc each chili, red & green • 1 whole lemon PREPARATION In a bowl, mix the lemongrass and the ginger with the sesame chili dressing. Add the boiled glass noodles when still warm. Check for seasoning and add salt, pepper and lemon juice to your liking. Dress on a plate with a lemon slice and chili slices. Season to taste.
Taste & Flavors | Autumn issue 2016
39
Eggs royal Serves 1 Prep/cooking 20 mins
INGREDIENTS • 2 poached eggs • 2 toasted muffins (should be English) • 150g sliced smoked salmon • 150 ml hollandaise sauce • 8g sliced chives
PREPARATION On a flat grill, place the two pieces of the English muffin and cook till its golden. Spread a bit of melted butter. Place in a plate topped with two smoked salmon roses and the poached eggs. Finish with prepared hollandaise sauce and sprinkle chopped chives on top. Plate with a selection of lettuce, grilled peppers, and asparagus.
Vulcano di cioccolato Makes 30 cakes Prep/cooking 15 mins
INGREDIENTS • 500g 70% dark chocolate • 500g butter • 180g sugar • 1050g eggs • 200g flour
PREPARATION Melt butter and dark chocolate together over bain marie. Beat egg and sugar until foamy. Gently add the chocolate mixture to the egg mixture. Add flour. Oil spray your mould. Pipe your mixture inside moulds. Keep in the fridge overnight. Bake at 190°C for 8 to 10 minutes. Unmould straight away after baking. Serve warm with caramel sauce and ice cream. phoeniciabeirut.com Autumn issue 2016 | Taste & Flavors
40 Gourmet Recipes
Haute
Cuisine
Make your fine dining a bit more luxurious with gourmet meat recipes, paired with fine wine INGREDIENTS
Baron chateaubriand By Chef Athanasios Kargatzidis Baron, Mar Mikhael Serves 6-8 Preparation time 30 mins
Taste & Flavors | Autumn issue 2016
• 1 pcs. whole tenderloin mb5++ cut in half and tied • 8 tbsp unsalted butter • ¼ cup finely chopped flat-leaf parsley • 1 tbsp freshly squeezed lemon juice • 1 tbsp Worcestershire sauce • 4 garlic cloves, peeled, halved, germ removed, and grated on a microplane grater • 1 tsp crushed hot red pepper flakes • Kosher salt • Finely ground fresh black pepper • About ¼ cup canola or vegetable oil • 2 large, whole garlic cloves, peeled • 1 bunch of rosemary, tied in an herb bundle Marinade • 1 tbsp crushed hot red pepper flakes • 2 tbsp boiling water • ½ cup Worcestershire sauce • ¼ cup Dijon mustard • 2 tbsp honey • 1 tbsp Japanese soy sauce • ½ cup coarsely chopped sweet white onion • 10 garlic cloves, peeled, halved, germ removed, and grated on a microplane grater • 1 tbsp Montreal steak seasoning • 1 tsp dried oregano, preferably local wild • 25g squid ink
SERVE WITH... Barolo ‘Badarina’, Bersano, Piemonte, Italy 2010 Take Baron’s chateaubriand on a new adventure, pairing it with this classic Barolo made of 100% Nebbiolo grape. The intense, persistent and well-balanced Barolo ‘Badarina’ with hints of balsamic notes and pleasant spiciness, will beautifully match the rich and elegant texture of the chateaubriand. Available at Tire Bouchon
41 Tara Maria Jabbour, member of the Italian Sommelier Association since 2011, has a Masters degree in marketing and management of wine industry from the University of Florence. After organizing public tastings, wine courses and tours, as well as professional training sessions in Lebanon and abroad, she is currently the sommelier of the Waldorf Astoria, Dubai.
PREPARATION Marinade Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water. Place the tenderloins in an extra-large re-sealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat all of the meat in the marinade, and refrigerate for at least 1 hour or up to 3 hours max. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour about ½ cup of the butter into a small bowl and set aside. Pour the remainder into a baking dish or disposable
aluminum pan. Remove the tenderloins from the bag, letting any excess marinade drip into the bag. Lightly pat dry with paper towels. Season lightly with salt and pepper and, using your hands or a brush, evenly, but lightly, coat with canola oil. It is preferable that the tenderloin be moved to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the tenderloins on the griddle, close the lid, and do not move them for 3 minutes. Flip the tenderloins over on the griddle, close the lid, and do not move them for 3 minutes. Aggressively rub the bone and both sides of the tenderloins with the whole garlic (you may want to move each tenderloin off of the heat temporarily), then brush with the ½ cup of butter using the herb bundle. Transfer the tenderloins to the grate. Continue to grill with the lid open until you reach the desired doneness; remove the tenderloin from the grill, place in the resting butter, turn to coat, and let rest for 5 minutes. Meanwhile, clean and re-oil the grill grates. Place the tenderloin back on the grate and do not move them for 1 minute. Flip them over and repeat for 1 minute. Remove from the grill, place in the pan with the butter, and let rest for 5 minutes. Drizzle some of the resting butter on the board and top with the tenderloin. Slice the meat into 3cmslices. Dredge in the butter and top with and sprinkle with fleur de sel and pepper. Autumn issue 2016 | Taste & Flavors
42 Gourmet Recipes
SERVE WITH... Hermitage ‘Farconnet’, J.L. Chave, Rhône, France 2011 The marriage of finesse and power is what this wine is about. One of the finest expressions of the Syrah grape and the Hermitage terroir, the warm, spicy, deep, dark plum and peppery nuance will perfectly match the hearty rib eye dish. Available at Terroirs Y Seleccion
INGREDIENTS
Australian rib eye with marinated portabella mushrooms and blue cheese By Chef Tarek Ibrahim, CMC Serves 2 Prep/cooking 20 mins
Brought to you by
Taste & Flavors | Autumn issue 2016
• 2 Australian ribeye steaks, about 1 inch each Marinade • ¼ cup extra-virgin olive oil • 2 tbsp balsamic vinegar • 1 tbsp soy sauce • 1 tsp chopped fresh rosemary • ½ tsp freshly ground black pepper • ¼ tsp kosher salt • 2 large portabella mushrooms, each 5 to 6 inches in diameter • ¾ cup fresh bread croutons • 1 tbsp finely chopped fresh Italian parsley • ½ cup blue cheese • Kosher salt as needed • Freshly ground black pepper For garnish • Cilantro leaves, optional • Roasted red pepper, optional
PREPARATION Place the steak on hot grill, and grill for 3 to 4 minutes on each side; rest loosely covered with aluminium foil in a warm place. In a small bowl, whisk the marinade ingredients. Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again. If you are intending to execute this recipe on the grill then prepare the grill for direct cooking over medium heat. In a small bowl combine the croutons with the parsley. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add ¼ cup of the cheese on top of each mushroom. Close the lid and cook until tender when pierced with a knife. Remove from the grill. Distribute evenly the combined croutons and parsley over the mushrooms. Salt and pepper to taste slice the rested rib eye steaks and serve immediately with the mushrooms.
44 Gourmet Recipes INGREDIENTS
Asian ribs, artichoke purée with vegetable garden By Chef Serge Ghazarian Les Délices Catering by BT Serves 3 Preparation 45 mins Cooking 20 mins
Taste & Flavors | Autumn issue 2016
Asian marinade • 9 pcs. lamb ribs • 24g garlic cloves • 125g soy sauce low sodium • 340g honey • 50g brown sugar • 120g white vinegar • 30g rock salt • 60g sunflower oil • Sesame and nigella seeds Artichoke purée and red bell pepper cream • 6 pcs. fresh artichoke bottom • 15g lemon juice • 15g olive oil • Salt & white pepper • 2 red bell peppers • 6g Sriracha sauce • Black pepper Vegetable garden • 9 baby carrots • 15 Shimeji mushrooms • 9 snow peas • 3 green onions or scallions • 15g olive oil • Salt and pepper
PREPARATION Chop the garlic and mix with the ingredients for the marinade. Marinate the ribs for 6 hours. Cook the artichoke in boiling salted water, then mash it and add salt, lemon and olive oil. Grill the red bell peppers and mash it adding black pepper and Sriracha sauce. Peel and cook the carrots then stir-fry with the mushrooms, snow peas and green onions. Grill the ribs for 3 minutes on each side for medium doneness.
SERVE WITH... Etna Rosso, Cottanera, Sicily, Italy 2011 Made from Nerello Mascalese, the ultimate Sicilian grape variety, grown on the volcanic slopes of Mount Etna. The deep fruitiness, low tannins and hint of earthiness of the Etna Rosso gives it a special affinity for lamb with Asian spices. Available at Le Comptoir
Vegeterian Karniyarik Preheat the oven to 200° C. Completely remove the peel from the eggplants and leave to soak in salty water for 20 minutes (this removes the bitter taste). Remove from the water, rinse and dry well. Using a fork, pierce the eggplants several times along the body and place on a baking tray. Brush eggplants with 30 ml olive oil. Bake for 30 minutes in oven. While eggplants are in the oven, prepare the filling. Filling: Fry the onion with 15 ml olive oil until it reaches a golden colour. Add the green pepper, sugar cubes, tomatoes, garlic and salt, and mix ingredients together. Cook for 10 minutes, add the parsley and stir well for another 2 minutes. Remove from heat. Remove the eggplants from the oven and place in a heat proof dish. Remove the insides of each eggplant and stuff with the filling. Pour any water remaining from the stuffing over the eggplants. Preheat the oven to 170° C, and place the dish inside to bake for 40 minutes.
Ingredients
6 eggplants (approx. 1200 g in total) 3 big tomatoes (approx. 600 g), peeled and finely diced 1 big onion, sliced into semi circles 45 ml olive oil 4 garlic cloves, minced 1 green pepper, finely diced 2 sugar cubes (or teaspoons if unavailable) 1 bunch parsley, finely chopped
Recipe from The Chef’s Cut and Cappadocia Home Cooking cookbook “Cappadocia Home Cooking Secret Recipes”. Available on Amazon. OF THE JOY LIAN ING ITA COOK
CIA ADO CAPP RECIPES CRET
46 Special Occasion
The new ladies’ brunch MID-MORNING (IN THE CASE OF BEIRUTIS – MIDAFTERNOON) BRUNCH WITH FRIENDS IS A DELIGHT ON A SUNDAY, AND THESE RECIPES MAKE MIDDAY DINING A QUICK, APPETIZING AND SIMPLE PLEASURE. TOO TIRED TO TURN ON A STOVE? HEAD OVER TO DELI.CO AT BEIRUT SOUKS, WHERE CHEF HUSSEIN HADID HAS THESE BRUNCH ITEMS AND MORE AVAILABLE TILL 4 P.M.
Toasted bagel with spicy avocado & poached egg Serves 4 Prep/cooking 20 mins
INGREDIENTS • 2 fresh bagels • 1 kg fresh avocado • 20g green chili • Juice of 2 limes • 1 small bunch coriander • 4 eggs • 1 tsp chia seeds • 1 tbsp white vinegar • 1 L water • Salt • Black pepper Taste & Flavors | Autumn issue 2016
47
PREPARATION Mash the avocado and lime juice with the back of a fork in a stainless steel bowl. Finely chop the green chili and add to the mix. Chop the coriander roughly and add to the mix. Season with salt and freshly cracked black pepper. Bring the water and vinegar to the boil in a small pot. Using a whisk make swirls in the water. Drop the eggs one at a time into the swirls. Cook each egg for 2 - 3 minutes, until the egg white is cooked and the yolk is still runny. Drain each egg on a kitchen paper towel. Toast the bagel on both sides. Spread a thick layer of the avocado mix on the flat side of the bagel. Gently lay an egg on the top. Sprinkle with chia seeds and a crack of black pepper.
Sweet pancake with fresh red berries & maple syrup Serves 4 Prep/cooking 15 mins
INGREDIENTS • 350g plain flour • 80g white sugar • 5g bicarbonate soda • 15g baking powder • 750g yogurt • 3 eggs • 40g melted butter • 500g mixed strawberries & red berries • Maple syrup
PREPARATION Mix the yogurt, eggs and melted butter together in a bowl. Mix the dry ingredients together. Gradually add the egg mix to the dry mix to avoid any lumps. Pass through a fine sieve, in case of lumps. Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan using approximately ¼ cup for each pancake. Brown on both sides. Serve hot with a few berries and lots of maple syrup. thedelico.co
Deli.co
Photos courtesy of Patrick Sawaya
Autumn issue 2016 | Taste & Flavors
48 Quick & Easy
SOUP FOR THE SOUL
Odile Saniour Samrani, culinary consultant and author of the book, Les Delices d'Odile, gives us soup recipes that are easy to make and a real treat for the taste buds
MA LA
FRESH PEA AND BROCCOLI SOUP
delicesdodiles Taste & Flavors | Autumn issue 2016
Y
NP A I S
RAWN SOUP
49
N LE
A TIL
ND PASTA SOUP
PUMPKIN SOUP Serves 5-6 Prep/cooking 35 mins
INGREDIENTS • 1 pumpkin • 6 carrots • 2 potatoes • 200 ml fresh cream • 1 onion • 50g garlic butter • Salt to taste • 1 tbsp ground ginger • 1 tbsp white pepper • Garlic bread croutons
them. Peel the onion. Put the vegetables in a pot and cover with water. Heat the water, add salt and the peeled items. Once the vegetables are well cooked, put them in a food processor in order to get a smooth mash. Pour the mash into the pot and heat it. After boiling, add butter and fresh cream. Season and serve hot, topped with croutons.
PREPARATION Peel, seed, chop and dice the pumpkin. Peel the carrots, potatoes and dice
Autumn issue 2016 | Taste & Flavors
50 Quick & Easy
MALAYSIAN PRAWN SOUP Serves 2-3 Prep/cooking 40 mins
INGREDIENTS
FRESH PEA AND BROCCOLI SOUP Serves 2 Prep/cooking 30 mins
INGREDIENTS • 3 tbsp unsalted butter • 1 small onion, chopped • 4/5 cups chicken broth • 6 cups shelled fresh peas (or frozen peas) • Salt and white pepper • 1 cup of broccoli • 4 tbsp heavy cream
PREPARATION Melt butter in a large pot over medium heat. Add onions, stirring often until softened but not browned. Add the peas stir for a few minutes, then add the broth and bring to the boil. Cover and cook for 30 minutes. Add the broccoli, salt and pepper and cover again to cook on medium heat for 6 more minutes. Remove pot from the heat and purée the soup in a blender, thinning with hot water if it's too thick. Add the heavy cream and serve warm.
• 115g rice vermicelli (noodles) • 1 tbsp vegetable oil • 600ml fish stock • 400ml coconut milk • 2 tbsp Thai fish sauce • ½ lime • 16-24 cooked peeled prawns • Salt and cayenne pepper to taste • 4 tbsp chopped fresh coriander For the spicy paste • 2 lemon grass stalks, finely chopped • 2 fresh red chilies, seeded and chopped • 1 small piece fresh root ginger, peeled and sliced • ½ tsp dried shrimp paste • 2 garlic cloves, chopped • ½ tsp ground turmeric • 2 tbsp tamarind paste
PREPARATION Cook the noodles in a large pan of salted, boiling water, according to the packet instructions. Tip into a large strainer, then rinse under cold water and drain. To make the spicy paste, place all the prepared ingredients in a food processor and process until a smooth paste is formed. Heat the vegetable oil in a large pan, add the spicy paste and cook over a medium heat, stirring constantly, for a few moments to release all the flavors, but be careful not to let it burn. Add the fish stock and coconut milk and bring to the boil. Stir in the fish sauce, and then simmer for 5 minutes. Season with salt and cayenne, adding a squeeze of lime. Add the prawns and heat through for a few seconds. Divide the noodles among 2 or 3 soup plates. Pour over the soup, making sure that each portion includes an equal number of prawns. Garnish with coriander and serve hot.
LENTIL AND PASTA SOUP Serves 4-6 Prep/cooking 40 mins
INGREDIENTS • 400g spaghetti • 225g dried green or brown lentils
Taste & Flavors | Autumn issue 2016
• 6 tbsp olive oil • 50g diced bacon pork or turkey • 4 carrots, finely chopped • 1 medium onion, finely chopped • 2 sticks celery, finely chopped • 2 L chicken broth • 1 sprig fresh thyme or ¼ tsp dried • Salt and freshly ground black pepper • 175g small shelled pasta
PREPARATION Carefully check the lentils for small stones. Place them in a bowl, covered with cold water, and soak for 2-3 hours. Rinse and drain well. In a large saucepan, heat the oil and sauté the pork or turkey for 2-3 minutes. Add the onion, and cook gently until it softens. Stir the celery and carrots and cook for 5 minutes more, stirring frequently. Add the lentils, and stir to coat. Pour in the broth and herbs, and bring the soup to the boil. Cook over moderate heat for about 1 hour or until the lentils are tender. Add salt and pepper to taste. Stir in the pasta and cook it until it is just done and serve.
52 Dessert
GUILTY pleasures Sometimes a mousse or a cream dessert doesn’t cut it. You need a rich decadent sweet treat that feels like the ultimate guilty pleasure. Put your diets aside and enjoy!
• 1 tsp baking powder • ½ cup chopped walnuts • 1 tbsp ground cinnamon • ¼ cup white sugar
PREPARATION
Cinnamon swirl bundt cake By Mrs. Clueless Blogger Serves 12 Prep/cooking 1h 20 mins INGREDIENTS • ¾ cup butter, room temperature • 1 ½ cups white sugar • 3 eggs • 1 tsp vanilla extract • 1 cup sour cream • 2 ½ cups all-purpose flour • 1 tsp baking soda
Preheat oven to 205°C. Grease a 10-inch bundt pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan. Mix the remaining ¼ cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop the remaining cake batter in heaped spoonfuls over filling, covering it as best you can. Bake in a preheated oven for 8 minutes. Lower heat to 175°C and bake for an additional 40 minutes, or until a tester comes out clean.
Mrs-Clueless Taste & Flavors | Autumn issue 2016
mrsclueless
54 Dessert
Egyptian spiced bread pudding By Bethany Kehdy Culinary expert, author Serves 4 Prep/cooking 45 mins
INGREDIENTS • 4 all-butter croissants • 2 tbsp raisins or dried mixed berries • 2 tbsp flaked almonds, plus extra to sprinkle • 2 tbsp pine nuts, plus extra for sprinkling • 2 tbsp roughly chopped shelled pistachios • 250 ml milk • 5 tbsp caster sugar • ¼ tsp ground cinnamon • 2 tsp orange blossom water • 250 ml whipping cream • 4 tbsp shredded coconut • 1 small egg, beaten
PREPARATION Preheat the oven to 1800C and line a baking sheet with parchment paper. Tear up the croissants into bite-size pieces, place on the baking sheet and bake in the oven for 10 minutes until crisp and golden. Spread the baked croissant pieces across the base of a baking dish, about 28cm square. Sprinkle over the raisins, almonds, pine nuts and pistachios. Heat the milk in a heavy-based saucepan over a medium heat, add 3 tablespoons of the sugar and mix well to dissolve. Reduce the heat to low, add the cinnamon and orange blossom water and heat through at a gentle simmer for 3 – 4 minutes. Remove the pan from the heat and leave it to cool so that the egg will not scramble when it’s added to it. Meanwhile, put the cream and the remaining sugar in a mixing bowl and whisk until the mixture forms soft peaks. Sprinkle in the coconut and gently fold to incorporate.
From her book, "The Jewelled Kitchen", this dessert, known as Um Ali Bread Pudding, is named after the mother Um Ali. It’s a mouth-watering way to use up stale croissants – or a great reason to go and buy some!
Taste & Flavors | Autumn issue 2016
Add the egg to the cool milk mixture and whisk to combine. Ladle the mixture into the baking dish and spread the whipped cream over the top. Bake in the oven for 15 minutes until everything is bubbling and the top is golden; if necessary, place it under a hot grill for the last 1 – 2 minutes to brown the top. Remove from the oven and leave to stand for a couple of minutes. Serve warm.
56 Dessert
By Nada Kilzi Saad Cakes & Cookies
Apple pie Serves 15 Prep/cooking 1h 30 mins
INGREDIENTS Shortbread cookies • 250g sugar • 400g butter • 600g flour • 2 eggs • Lemon zest • Vanilla pods Frangipane cream • 1kg almond cream
• 500g crème pâtissière Apple jam • 200g sugar • 150g butter • 20g cinnamon powder • 500g diced apples
PREPARATION For the shortbread cookies, soften the butter and sugar; then add the eggs, vanilla and zest. Mix and then add the flour. Mix the almond cream with the crème pâtissière. For the jam, brown the sugar and the apples, then add the butter and mix with cinnamon. Let it chill and spread it on the bottom of the tart. Bake at 170°C for 40 minutes.
Don't forget to use
cakesandcookieslb Taste & Flavors | Autumn issue 2016
Photo courtesy of Karim Sakr
58 Dessert
Here's a seasonal favorite that's a cinch to make at home Chou matcha white chocolate Makes 6 pieces Preparation 30 mins Baking 45 mins
Crème pâtissière matcha white chocolate • 3 eggs • 50g flour • 500 ml milk • 100g sugar • 100g white sugar • 3 tsp matcha powder • 1 vanilla bean
Combine the milk, water, butter, salt and sugar in a pan and bring to the boil. Add the flour all at once and put back on the heat, stirring for 1 minute. Pour into a bowl. Add eggs one at a time, stirring well after each, until the egg is completely blended. Put in a piping bag and pipe big and small balls. Bake in a 180-degree preheated oven for 30 - 45 minutes.
By Chef Samer Kobeissi Des Choux et Des Idées
Chantilly matcha
Boil the milk. Add the matcha and scraped vanilla bean and let it infuse for 5 minutes. Mix the eggs with the sugar and beat. Add flour and beat again. Pour 1/3 of the infused milk over the eggs, then pour the egg mixture over the milk. Bring to the boil, while beating constantly. Keep beating on a medium heat for 1 minute after the cream boils. Pour over the white chocolate (cut into small pieces) and mix well. Cover with cling film and place in the fridge. Keep in fridge until thoroughly chilled.
Pâte à choux • 100g water • 50g milk • 90g butter • Pinch of salt • 110g sugar • 110g flour • 4 eggs
• 200g whipping cream • 30g sugar • 1 tsp matcha
Brought to you by
Mix ingredients and beat until stiff peaks form.
Preparation Fill the small and big choux with the matcha white chocolate cream at ¾ of capacity. Fill the remaining ¼ with redcurrant-morello cherry compote (found in supermarkets). Attach the small chou upside down to the big one using glucose. Pipe over the Chantilly.
DID YOU KNOW?
Matcha literally means “powdered tea.” A teaspoon of ground leaves are mixed with a third cup of hot water, which is then whisked with a bamboo brush until it froths.
Taste & Flavors | Autumn issue 2016
deschousetdesidees.com Des Choux et Des Idees by Samer Kobeissi DESCHOUXETDESIDEES
60 Drinks
Crash into fall With classic ingredients that you'll continue using throughout the fall, these vodka cocktails are packed with flavor, color and spice, making the darker evenings a bit brighter
Crash and burn INGREDIENTS • 50 ml vodka • 30 ml Aperol • 10 ml lychee syrup • 1 fresh marinated lychee
PREPARATION Stir the ingredients and pour into a flute glass. Perfume with lemon and garnish with the lychee, soaked in bourbon and honey. CREATED EXCLUSIVELY FOR
Taste & Flavors | Autumn issue 2016
61
Neon lights INGREDIENTS • 50 ml vodka • 30 ml peach syrup • 1 fresh peach • 20 ml lemon juice • 15 ml Disaronno amaretto liquor • 2 mint leaves • Ice
PREPARATION Gather all the ingredients in a shaker and pour into a glass and garnish with mint on top.
Lady rose INGREDIENTS • 50 ml vodka • 30 ml rose syrup • 30 ml lemon juice • 1 drop Angostura orange • 1 marinated cherry
PREPARATION Shake then double strain the above ingredients, and add a cherry (soaked for two days in bourbon) and nutmeg on top as garnish. You can choose to drink a mint premix prior to having the cocktail for a more refreshing experience.
Rain water INGREDIENTS • 50 ml vodka • 10 ml lavender • 10 ml elderflower • 20 ml lemon juice • 10 ml lime juice • Angostura orange • 1 lemon slice
PREPARATION Shake and double strain into a special glass and garnish with a lemon slice.
The Crashers Not your typical bar service, they put life into any event. With surprising cocktails, particular setups and the most unexpectedly fun barmen, you’ll always be on your toes. moodlab.com
Autumn issue 2016 | Taste & Flavors
62 Drinks
Uncorked
Raise a glass to Lebanese wine – the perfect budget-friendly indulgence for your fall table
Fadi LeSidon is a member of the renowned Sommeliers de France and an instructor in oenology & beverage knowledge at Sagesse University, Faculty of Hospitality Management, Beirut.
CHÂTEAU KHOURY CHÂTEAU SYMPHONY 2006 (Decant one hour before serving) • A deep red dress • A complex and expressive nose of sweet vanilla and wood, the wine reveals notes of candied red fruit, blackberry and fig • On the palate it is soft, there is Merlot with a thick, sweet finish; the tannins are present but not overpowering • Overall, the wine is lovely with good freshness • Excellent with red meat, wonderfully with lamb
CLOS ST THOMAS PINOT NOIR 2011 • Ruby dark color more than the classical Pinot Noir of Bourgogne, Alsace, Oregon • A nose of red fruits, black currant with sweet spice, cinnamon and ginger • Well-structured in the mouth, distinguished of a light fat in comparison to other classical Pinot Noir (a Lebanese touch!) • It’s ideal with a light meat, chicken dishes or light cheese
DOMAINE DE BAAL
CHÂTEAU MUSAR HOCHAR PÈRE ET FILS 2011 • Deep mineral color • A nose of blackberries and plum, with hints of cloves • On the palate, there are cranberries and spices, and coffee beans • A wine with excellent aromas to be matched with spicy food or veal and red meat
Taste & Flavors | Autumn issue 2016
CHÂTEAU NAKAD CHÂTEAU DES COUTEAUX 2011 • Complex, elegant • Rich in flavor • The perfect balance between strength and finesse typical of Lebanese wines • A perfect combination for a cote de boeuf
BAAL ROUGE 2011 • Assembly of Cabernet Sauvignon, Merlot and Syrah. Ageing in barrels • Very nice presentation, complex nose with notes of black fruit and mint with a hint of spice • On the palate the wine is elegant; the tannins are fine and melted, with good acidity and freshness • Ideal for red meat, duck and cheese
RURAL DELIGHTS COOPERATIVE
AUTHENTIC LEBANESE PRODUCTS
Natural Ethical Brand by
Hourani Center, Ground Floor | Hazmieh, Lebanon Tel: +961 5 952 153 | www.terroirsduliban.com
64 In Season
Fall FLAVORS
From her first book "Levantine Harvest: Flavors For All Seasons", published by Rawiya Editions and Literary Agent, Lara Ariss brings her signature medley of flavors together with a keen appreciation for fresh seasonal produce and a straightforward approach to preparing good food.
Red lentil and sweet potato soup Serves 4-6 Preparation 20 mins Cooking 45 mins
INGREDIENTS
Familiar Mediterranean recipes with a contemporary twist
Keys to my Kitchen Taste & Flavors | Autumn issue 2016
keystomykitchen
• 3 tbsp vegetable oil • 1 onion, finely chopped • 2 garlic cloves, crushed • 2 carrots, peeled and coarsely chopped • 1 Granny Smith apple, cored, peeled and coarsely chopped • 10g fresh ginger, grated • 1 sweet potato, peeled and coarsely chopped • 2 sprigs wild thyme, stems removed • ¼ bunch coriander, coarsely chopped • 250g red lentils, rinsed and drained • 1 L vegetable stock • Juice of 1 lemon • Salt and freshly ground black pepper, to taste To serve • 50g pine nuts
PREPARATION Heat the vegetable oil in a large pot over high heat. Lower the heat to medium and add the onion, garlic, carrots, apple and ginger. Sauté for 5 to 10 minutes, stirring occasionally. Add the sweet potato, thyme, coriander, lentils and stock. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer until the vegetables are tender, about 30 minutes. Process the soup until smooth, using a hand blender. Add a little more stock if the soup is too thick. Stir in the lemon juice, and season with salt and pepper. Heat a small frying pan over medium heat for 1 or 2 minutes. Once the pan is hot, add the pine nuts and reduce the heat to low. Shake the pan continuously until the nuts begin to brown, about 1 or 2 minutes. Remove the nuts from the pan immediately – they will burn very quickly – and set them aside. To serve, ladle the soup into bowls and top with the toasted pine nuts.
65
Burghul with aubergine and tomatoes Serves 4-6 Preparation 20 mins Cooking 1h 55 mins
INGREDIENTS • 3 tbsp vegetable oil • 3 onions, finely chopped • 3 garlic cloves, crushed • 1kg aubergine, peeled and chopped into 3cm cubes • 4 tomatoes, seeded and chopped into ½ cm cubes • 300 ml vegetable stock • 250g coarse burghul, rinsed and drained • Salt and freshly ground black pepper, to taste To serve • Yogurt
PREPARATION Heat the vegetable oil in a medium pot over medium-low heat. Add the onions and garlic. Season with salt and pepper, and sauté until the onions are translucent and the garlic is fragrant, about 15 or 20 minutes. Increase the heat to medium and add the aubergine, stirring occasionally, until it starts to change color, about 20 minutes. Stir in the tomatoes, cover the pot and simmer for 30 to 45 minutes, or until the tomatoes have released their juice. Pour in the vegetable stock, bring to a light simmer and add the burghul. Bring to a gentle boil, reduce the heat to low and cover for 20 to 30 minutes, or until all the liquid is absorbed and the burghul is al dente. Transfer to a serving dish and serve, piping hot or at room temperature, with yogurt. If you prefer, replace the aubergine with zucchini – remove the stems, trim the ends, peel and chop into 1cm cubes before cooking.
Autumn issue 2016 | Taste & Flavors
66 In Season
Pumpkin kibbeh Serves 4-6 Preparation 30 mins, plus refrigeration Cooking 2 hrs
INGREDIENTS • 1kg pumpkin, peeled, seeded and coarsely chopped • 1 onion, quartered • ½ tsp cinnamon • 1 tsp cumin • 1 tsp allspice • 330g fine burghul, rinsed and drained • 1 tsp plain flour • 3 tbsp olive oil • Salt, to taste
For the stuffing • 2 tbsp vegetable oil • 2 onions, finely chopped • 1 tsp allspice • ½ tsp cinnamon • ¾ bunch fresh spinach • 1 tsp cumin • 60g walnuts, coarsely chopped • 60g golden raisins • 1 – 2 tbsp pomegranate molasses • 45 ml olive oil • Salt and freshly ground black pepper, to taste
PREPARATION Place the pumpkin and 125 ml water in a large pot over medium heat. Bring to the boil and cover for 10 minutes, then remove the lid and boil for 40 minutes. Using a wooden spoon, stir vigorously for 10 minutes. Remove from the heat. Drain the pumpkin in a colander and set aside for 20 minutes. Using a vegetable masher or the back of a spoon, press the pumpkin to extract all the liquid. Transfer to a medium bowl and set aside. Combine the onion with the allspice, cinnamon, cumin and salt in a food processor until finely chopped. Add the onion mixture, burghul and flour to the pumpkin and mix them by hand until they become a smooth paste. Cover the bowl with a kitchen towel and place in the fridge for 30 minutes. For the stuffing, heat the vegetable oil in a medium frying pan over low heat. Add the onion, allspice and cinnamon and fry until the onion is translucent, for about 15 minutes. Add the spinach, stirring continuously until it wilts, (about 10 minutes). Add the cumin and stir to combine. Toss in the walnuts and raisins, then stir in the pomegranate molasses. Season with salt and pepper. Remove from the heat and set aside. Grease a 25cm round springform cake tin with olive oil. Preheat the oven 180°C.
Get your fall produce from Les Delices De Vincent – healthy snacks and ready-to-eat fruit and vegetables 01 695323 • Apples • Cabbage • Garlic • Pumpkins • Sweet potatoes
• Beets • Cranberries • Pomegranate • Squash
Taste & Flavors | Autumn issue 2016
Pour some water in a small bowl with a few ice cubes. Divide the kibbeh mixture into two equal parts. Lay a large piece of parchment paper on your work surface. Place one half of the kibbeh on the paper and lay another piece of parchment on top of it. Tap the kibbeh with a rolling pin to flatten it, then roll it out into a circle about 1cm thick and about 25 to 30cm in diameter. Remove the top layer of parchment and flip the kibbeh Into the ovenproof dish. Moisten your fingers in the ice water and flatten the kibbeh in the bottom of the baking dish. You may need to moisten your fingers several times to ensure the kibbeh is level and smooth. Spread the stuffing evenly over the kibbeh, then lay the other half of the mixture over the stuffing, following the procedure above. Cut the kibbeh into quarters with a sharp knife. It is traditional to draw a geometric pattern on the top of each quarter using a small knife. Drizzle the olive oil on top of the kibbeh and swirl the dish around to ensure the oil is evenly spread. Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and set aside to cool for 10 minutes. Transfer to a large serving plate. Serve warm or at room temperature.
68 From The Land
Pomegranate The pomegranate shrub (small tree) has been planted in the Mediterranean region since ancient times. The name pomegranate derives from medieval French and means seeded apple. In many cultures, the fruit symbolizes prosperity and fertility Mabelle Chedid is the president of The Food Heritage Foundation, a Lebanese non-profit organization that aims at preserving, documenting and reviving Lebanon's traditional heritage.
Juice, wine and molasses are processed from pomegranate fruits, the latter being very popular in many types of cuisine including Lebanese. The seeds also have their place in the kitchen; when dried, they are used in Indian and Pakistani cuisine as spices in the preparation of chutney and curry. Several varieties of pomegranates are planted on different altitudes across Lebanon; they vary from sour acidic to sweet. The fruits are harvested in fall. Pomegranate molasses, debs el remman, is a pillar in the Lebanese gastronomy; it is prepared by boiling the sour fruits’ juice until it thickens and sugar is sometimes added. Pomegranate molasses is used in salads and vegetarian pastries as a substitute for lemon juice; it is also used to marinate meat and adds rich flavors to makanek, Lebanese sausages.
Tip: Freezing the entire fruit makes it easier to separate and remove the grains
Taste & Flavors | Autumn issue 2016
69
2
from Nabatieh
Originally from Aleppo-Syria, muhammara is a red pepper dip, which has invaded Levantine cuisine with different versions of the recipe and culinary uses. The word muhammara, meaning 'reddened' in Arabic, refers to the red color of this dish obtained from the roasted red peppers. Muhammara is served as an appetizer, dip and spread.
from Baalbeck
common to all Lebanese regions
Prepared and consumed not only in Lebanon, but around the globe, fattoush or Lebanese salad combines a mixture of fresh greens and vegetables, served with a lemony dressing and roasted pita bread. The ingredients used in fattoush vary according to their availability along the seasons. You can't visit the mighty Roman temples of Baalbeck without tasting its savory sfeeha, served with a refreshing ayran drink.
glamroz.com
1
Muhammara
Fattoush
3
Sfeeha or Lebanese meat pies sewfrenchbroidery.blogspot.com
Pomegranate recipes from our collective culinary heritage
Makes 35 pies 110 calories/pie
sewfrenchbroidery.blogspot.com
INGREDIENTS
Serves 4 350 calories/serving
INGREDIENTS Serves 5 245 calories/serving
INGREDIENTS • 2 red bell peppers, roasted and peeled • 1 cup walnuts, toasted • 2/3 cup fresh bread • 2 tsp pomegranate molasses • 2 garlic cloves, peeled and coarsely chopped • ½ tsp chili powder • 2 tbsp lemon juice • 1 tsp paprika • ½ tsp cumin • 1 tsp salt • ¼ tsp pepper • 4 tbsp olive oil
PREPARATION Combine all of the ingredients in a food processor and blend for about 7 minutes until a “grainy” paste is obtained. Serve in a plate, at room temperature or after chilling. Decorate with halved walnuts and sprinkle with olive oil.
foodheritage
foodheritagefoundation
• Half a Romaine lettuce, coarsely chopped • 3 medium cucumbers, sliced • 3 medium tomatoes, chopped • 2 green onions, chopped • 1 small green bell pepper, seeded and chopped • 4 radishes, sliced • ½ cup parsley, coarsely chopped • ¼ cup fresh mint • ¼ cup fresh thyme leaves • ½ cup purslane leaves • 3 loaves Lebanese bread or pita, toasted • 1 tbsp sumac • 1 tbsp pomegranate molasses • Juice of 1 lemon • ½ cup extra virgin olive oil • Salt and pepper to taste
PREPARATION In a large bowl, put all the vegetables together and mix. Combine the dressing ingredients and incorporate them with the vegetables. Serve the fattoush fresh and cold, topped with pieces of roasted pita bread.
Dough • 3 cups all-purpose flour • 2 tsp instant yeast • 1 tbsp sugar • 1 tsp baking powder • 1 tsp salt • 1 cup warm water • Olive oil Filling – meat mixture • 500g lamb meat, grounded • 1 large onion, finely chopped
• 1 tbsp butter • 3 tbsp tahini • 3 tbsp labneh • ⅓ cup pine nut seeds, roasted (optional) • 2 tbsp pomegranate molasses • ½ tsp allspice • Pinch of sumac • Salt and pepper • 2 tbsp tomato paste • 1 tbsp shatta or spicy red pepper paste • 3 cloves garlic, mashed
PREPARATION For the dough, mix the instant yeast with the sugar and a bit of warm water. Leave to rest. In a large bowl, combine the flour, baking powder, salt and water. Knead well and add olive oil to make the dough stretch well. Add the yeast to the dough and knead again. Cover the bowl with a moist cloth and leave to rest in a warm place for 2 hours or until the dough doubles its size. For the meat, combine all of the filling ingredients, mix well and put in the refrigerator until the dough is ready. On a dusted surface, roll out the dough to a thickness of about 0.5cm. With a cup, cut circles in the dough. On each circle, put 2 tsp of the prepared filling, then pinch the two opposite sides to obtain the typical shape of the sfeeha. While making the sfeeha, heat the oven to about 180°C, place the sfeeha on a greased oven pan and bake for 10 minutes until the meat is cooked. Serve with a cup of laban (yogurt) or a glass of ayran (diluted and salty yogurt). Autumn issue 2016 | Taste & Flavors
70 Healthy Recipes
Detox
DIET
The detox diet is a low calorie, meat free, dairy free, pesco-vegetarian diet plan (based on plants and seafood). The main target of this diet is to lose weight, while cleansing and detoxifying your body.
Sabine Karam General Manager & Head Dietician at HealthBox gives us a simple detox diet that anyone can follow at home
Summer berry smoothie Serves 1 Prep time 10 mins
INGREDIENTS • 50g raspberries • 50g blackberries • 50g cranberries • 300 ml coconut milk • 1 tsp clear honey
PREPARATION Place the berries, coconut milk and honey in a blender and mix until thick. Serve immediately, adding a few berries to decorate.
healthbox.me
HealthBoxLB
Taste & Flavors | Autumn issue 2016
The diet is rich in fiber and antioxidants, low in saturated fats and processed ingredients. It mainly includes fish, seafood, whole grains, legumes, seeds, vegetables and fruit. The detox diet program is done over a period of 21 days, during which, a box that contains breakfast, lunch, dinner and snacks is sent on a daily basis. The diet starts with two days of liquids (fresh juices, vegan milks and soups), followed by a creative pesco-vegetarian menu. Each week, we introduce 1 or 2 days of liquids
Give that diet a kick start with HealthBox Diet & Nutrition Center, with counseling and healthy catering services for a better, more healthy you to boost the system and help the weight loss process along. The expected weight loss is between 4 to 6 kilos depending on the initial weight, physical activity level and eating habits. The outcome of a successful and well-planned detox is that you will be likely to experience more energy, improved skin texture, a stronger immune system, increased self-confidence and weight loss if needed. The diet can be followed by a transitional week, during which we progressively reintroduce dairy and animal products to maintain the weight loss achieved. It is also possible to switch to a different diet to achieve the final target weight.
71
Shrimp & avocado salad Serves 1 Prep time 20 mins
INGREDIENTS • ¼ iceberg lettuce • 6 medium shrimp, peeled • 1 clove garlic • ½ avocado cut into large cubes • ¼ pcs. shredded carrots • ½ pcs. sliced radish • ½ potato • 5 raw walnuts Dressing • ¼ cup extra virgin olive oil • 4 tbsp lemon juice • 1 tsp Dijon mustard • Salt and pepper to taste
PREPARATION Defrost shrimp in water if frozen. In a skillet, add a bit of oil, crushed garlic, salt and pepper and cook the shrimp or grill them in the oven. Boil potatoes, peel and cut them into cubes. Cut the avocado into large cubes. For the dressing, add the olive oil, Dijon mustard and lemon juice
with salt and pepper to taste. Whisk until well-combined. In a bowl add the iceberg and top with shrimp, avocado cubes, potato cubes, shredded carrots and sliced radish. Sprinkle the crushed walnuts on top and add the dressing on top or on the side.
Autumn issue 2016 | Taste & Flavors
72 Healthy Recipes
Quinoa stuffed aubergines Serves 1 Prep time 40 mins
INGREDIENTS • 1 large eggplant • ¼ cup quinoa • ½ cup chopped onions • 1-2 garlic cloves, minced • ½ cup chopped zucchini • ½ cup chopped bell pepper • ¼ cup black beans • ¾ cup seeded chopped tomatoes • ½ tbsp dried parsley • ½ tsp dried thyme • ¼ tsp salt • ¼ tsp pepper • ¼ tsp crushed red pepper flakes • Paprika
Taste & Flavors | Autumn issue 2016
PREPARATION Rinse quinoa thoroughly then cook on stove top according to directions. Set aside once cooked. Cut the eggplant in half, lengthwise, remove pulp, leaving a ¼ thick shell. Set pulp aside. In a large nonstick skillet, add the onions and minced garlic and sauté them until tender. Add zucchini, black beans, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, parsley thyme, salt pepper and pepper flakes; cook for 1 minute. Add the quinoa and mix. Divide mixture evenly between the eggplant shells; sprinkle with paprika. Place on baking sheet and bake at 220°C for 20 minutes or until shells are tender.
74 Health & Wellbeing
Dania Jounblat holistic nutrition health coach and founder of Wellnest.co
Many people think that good health is determined by what they eat. However, studies show that people who adopt a healthy diet may still encounter difficulties to lose weight. This leads people to rely on ineffective medication and medical procedures
A HOLISTIC APPROACH TO
nutrition Diet alone is not enough. There is a lot more to contemplate in order to understand the factors that prevent people from attaining their personal health goals. You can eat all the greens in the world, but if you don’t have a healthy relationship, do regular physical activities, or have a fulfilling career, then healthy eating becomes counterproductive and weight won’t fall off easily. Holistic nutrition looks beyond the food on your plate. The first step of implementing a holistic diet is to understand that everything is interconnected. We cannot lose weight by just eating healthy foods, nor can we lose weight by only maintaining a healthy relationship. We have to implement both to see an effective result. Life can be very stressful as we all know. While we try to heal sadness, depression and anxiety, food consumption tends to be our asylum. Disliking our job makes us miserable. This feeling will haunt us until we find a short-term solution that could outweigh/overshadow this emotion. Craving unhealthy foods is a common phenomenon that derives
from the negative sensations that our body is constantly emitting. Feelings of anxiety also trigger stress hormones, known as cortisol, which are responsible for unwanted weight gain. Stress also leads to a lack of sleep, which in return, leads to overeating. Consequently, our body ends up hurting itself while stuck in a vicious circle. To solve this issue, we must target the core factor of not being happy with our job. Resolving this matter by either re-questioning our interests or applying for other jobs that we think would suit us best, would change the way our whole body system works. Joyful feelings release serotonin, which in return will boost our positive emotional feelings. This will help us mitigate stress, sleep better and thus maintain a healthier life, while craving healthy foods.
Once the mind understands the body and vice versa, individuals will be able to connect with themselves and understand that what we eat and what we feel are reflective to who we are When the brain is exhausted, eating becomes a consistent activity that fulfills our time. In order to fight this occurrence, we must look elsewhere. There are dozens of activities that we could do in order to fight the temptation of adopting an unhealthy diet. I always encourage yoga, meditation, painting and other forms of art activities that can boost their energy and help them stay focused and dedicated towards their life goals. As a holistic nutrition health coach, I help my clients discover the key reasons that are holding them back from losing weight. My expertise is to look at the smallest details in one’s life in order to uncover hidden traps that may be unseen by the clients themselves. Whether it is weight loss, or stress relief, it is all done holistically.
Taste & Flavors | Autumn issue 2016
76 Product Advice
Breaking
bread
WITH DIFFERENT BREAD FROM AROUND THE WORLD, NOW READILY AVAILABLE IN STORES, HERE'S A ROUNDUP OF WHAT YOU'LL FIND
CIABATTA
FOCCACIA
INJERA
KNÄCKEBRÖD
LAVASH
An Italian white bread made from wheat flour, water, salt, and yeast, the ciabatta was created in 1982 by a baker in Verona, Italy, in response to the popularity of French baguettes.
A flat oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast. It can be used as a side to many meals, as a base for pizza or as sandwich bread. Focaccia is often sprinkled with additional salt or topped with other salty ingredients such as olives, fresh rosemary or sliced tomatoes.
Injera is a sourdoughrisen flatbread with a unique, slightly spongy texture. Traditionally, injera is made out of teff, a tiny round grain that flourishes in the highlands of Ethiopia.
Knäckebröd is a flat and dry type of bread or cracker, containing mostly rye flour. Many kinds of knäckebröd also contain wheat flour, spices and grains. It’s rich in fiber, light and keeps fresh for a very long time.
Lavash is a thin flatbread of Armenian origin, popular in the Caucasus, Iran and Turkey. It’s made with flour, water, and salt. Lavash is traditionally cooked in a tandoor oven and is low in fat. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.
TORTILLA NAAN A leavened and ovenbaked flatbread, typical and popular in Northern India and Pakistan.
Taste & Flavors | Autumn issue 2016
SODA BREAD Flat, round, heavy loaf usually marked into quarters and risen with baking powder, not yeast. Soda bread comes originally from Ireland. Because it doesn’t need to be left to rise, this is a quick and easy bread to make.
Originating in Mexico, the tortilla is a type of soft, thin flatbread made from maize meal and/ or wheat flour. Tortilla chips are deep-fried pieces of tortilla, often with added salt and other flavorings, but you can make your own healthier version by brushing tortillas with a little oil and baking in the oven until crisp.
77
OTHER HEALTHY TYPES OF BREAD OAT BREAD Oat bread is an extremely healthy bread, rich in soluble fiber and minerals, manganese, selenium, magnesium and iron. It contains unsaturated fatty acids and lowers cholesterol and blood sugar.
BARLEY BREAD It is extremely rich in minerals such as selenium, magnesium and copper. Consuming this type of bread lowers your cholesterol levels.
SOURDOUGH BREAD Sourdough bread encourages the development of lactic acid bacteria, which regulate the function of the colon, because the bread is more dense and moist.
GLUTEN-FREE BREAD Doesn’t have wheat, rye or barley and typically uses four main starches instead — cornstarch, rice flour, tapioca starch and potato flour.
PICK UP YOUR LOAF AL MANDALOUN PÂTISSERIE al Mandaloun Pâtisserie is a new culinary concept with its original variety of desserts and freshly baked bread choices, in addition to a gluten free bread and pastry section. Dbayeh, 04 547411
BARTARTINE By baking their own artisanal French bread with traditional techniques and preparing all ingredients fresh each morning, BarTartine serves an authentic experience of flavors. bar-tartine.com
BREAD BUTIQ The new bread boutique makes sourdough bread using stone-milled organic flour. You can find baguettes, pain de campagne and spuntini daily, and a weekly special bread variety. Every Tuesday and Friday, enjoy a warm brioche. Jal El Dib, 78 989878
MOULIN D’OR Moulin d’Or has developed a complete line of markouk bread called “Lighter Line” with tannour, oat, diabetic and high protein bread, besides the traditional Lebanese and French bread lines. moulindor.com
PAUL Paul offers freshly baked bread with more then 40 different kinds of bread. They’ve recently launched a new gluten free category. Seven point of sales, all over Lebanon.
WOODEN BAKERY Chia bread, first introduced in the Lebanese market by Wooden Bakery, is an edible seed that comes from the desert plant – Salvia Hispanica, rich in Omega 3, dietary fiber, calcium, with manganese, phosphorus and protein. woodenbakery.com Autumn issue 2016 | Taste & Flavors
78 To Discover
GLUTEN FREE FINISHED PRODUCTS AND FRESH BAKED GOODS FOR A HEALTHIER, HAPPIER YOU
BREAKFAST WHERE TO BUY EQUIA 1, 8, 9 & 22 1. Corn Flakes eQuia 9,250 L.L.
2. Thyme Sticks
BITES OF DELIGHT 7,500 L.L.
3. Super Coconut Milk Powder DIET-FOOD 19,000 L.L.
4. 5 Grains Muesli
GOGO QUINOA 16,750 L.L.
5. Gluten Free Original Crackers GLUTINO 10,500 L.L.
BITES OF DELIGHT 2. In most organic shops, delis and supermarkets 70 487796
LIVE ORGANIC STORE 3 to 7, 10, 11, 14, 16, 17, 19 & 21
6. Shitaki Konjac Noodles/Rice
LUNCH
In most organic shops, delis and supermarkets califood.net
DIET-FOOD 5,750 L.L.
New Naccache 04 444886/7, 71 867123 liveorganicstore.com
LA VIE CLAIRE 20, 25, 27 & 28
Achrafieh, Sassine 01 204206 Hazmieh, Mar Takla 05 956010
A NEW EARTH 12, 13, 15, 18, 23 & 24
Achrafieh, Zahret el Ihsan Street 01 219920
7. Seaweed Noodles DIET-FOOD 8,250 L.L.
8. Fusilli Pasta eQuia 3,250 L.L.
Taste & Flavors | Autumn issue 2016
9. Pizza & Pastries Mix Home Baked eQuia 11,500 L.L.
10. Organic Multigrain Penne Rigate BIOITALIA 9,000 L.L.
11. Organic Multigrain Spaghetti BIOITALIA 9,500 L.L.
STOLICHNAYA VODKA 26. In most supermarkets
79
BARS 12. Almond & Cashew Raw, Paleo Bar THE PRIMAL PANTY 5,000 L.L.
16. Orange Energy Bar TASTE OF NATURE 5,000 L.L.
13. Energise Goji Pumpink Seed & Hemp Protein, Raw & Organic
14. California Almond Valley, Energy Bar TASTE OF NATURE 5,000 L.L.
PLANET ORGANIC 3,250 L.L.
17. Cocoa Raspberry, Protein Bar
PLANET ORGANIC 4,500 L.L.
18. Almond Butter & Coconut, Raw & Organic
SIMPLY PROTEIN 6,000 L.L.
15. Grain Free Paleo Granola Caramel Apple Pie, Organic bar
PLANET ORGANIC 4,500 L.L.
19. Cinnamon Pecan, Protein Bar SIMPLY PROTEIN 6,000 L.L.
COOKIES
23. Chocolate Chip Cookies DOVES FARM 4,000 L.L.
20. Chocolate Sticks LA VIE CLAIRE 10,250 L.L.
21. Quinoa Orange Mango Cookies GOGO QUINOA 15,500 L.L.
22. Butter Cookies eQuia 6,000 L.L.
DRINKS 26. Stolichnaya vodka made with a unique, naturally glutenfree recipe of 88 percent corn and 12 percent buckwheat. 20,000 L.L.
27. Blanc Pêche Bio 28. Rosé Pamplemousse Bio A refreshing drink for an aperitif or with a fruit dessert. 17,500 L.L.
24. 2 Stern Ginger Cookies DOVES FARM 4,000 L.L.
25. Apricot Stuffed Cookies LA VIE CLAIRE 9,500 L.L.
FRESHLY BAKED OH! BAKEHOUSE Oh! Bakehouse is a freefrom bakery and pastry shop offering a wide selection of gluten-free and lactose-free bread and desserts including cookies, muffins, and many other snacks. Monot Street, Achrafieh 01 217644/9, 76 662552
Autumn issue 2016 | Taste & Flavors
80 Kitchen Design
FAMILYFRIENDLY KITCHENS
What’s the secret to a family-friendly kitchen? Entertainment for the kids, table and chairs for chatting with the cook, and fun and functional design elements for the whole family. Here are a few ideas to keep in mind
1
KIDS’HEIGHT FURNITURE
For little helpers to reach while cooking
2
BLACKBOARD
To entertain the kids and to share ideas
3
THREE ROOMS IN ONE
A multifunction space that combines a living room, dining room and kitchen for cooking and conversation
Taste & Flavors | Autumn issue 2016
81
7
WIPE-CLEAN WALL PAINT
Semigloss paint makes it easier to wipe away spaghetti sauce stains and painted fingerprints
4
REFRIGERATOR DRAWERS OR MINI FRIDGES Kids can help themselves to a drink or a healthy snack without opening the main refrigerator
5
A WARMING DRAWER
8
For families with different schedules – everyone gets a hot meal
A TOUCH OF COLOR
To give a little personality and life
9
RAISED KITCHEN CABINETS For easily cleaning all those juice spills
6
EASYACCESS PANTRY
Everything is easy to find and on-hand without having to climb countertops
Autumn issue 2016 | Taste & Flavors
82 Household Accessories
POP OF
COLOR Brighten up your kitchen with these colorful and useful home appliances
WHERE TO BUY 1 & 10 BHV Citymall & Jnah 01 905000 bhv.com.lb
2,5 & 9 COMACO The Potlok - Elissar 04 912682 Beirut Souks, Ayass Street 01 987727 thepotlok.com
3, 8 & 11 KHOURY HOME Dora, Jnah, Rabieh, Mkalles, Zouk Mosbeh, Baabda, Citymall, Ghazir and Tripoli khouryhome.com
4 VRESSO
vresso.com
1
VINTAGE STYLE KITCHEN SCALE BY SOEHNLE
As a top quality 50s-style design object, this vintage style kitchen scale is fully in tune with modern trends; available in three different colors. USD 39
6 BRAUN
braunhousehold.com
2 BISTRO ELECTRIC BLENDER STICK Easy and fun to work with, it helps make nutritious foods, and it’s very easy to clean; comes with a knife, a whisk, a beater and a beaker. USD 148
AID 4 KITCHEN Newest food processor features
3 SMEG BLENDER 800W, 1.5 liter, 4-speed, BPA free, stainless steel blender. USD 299
Taste & Flavors | Autumn issue 2016
the first-ever ExactSlice System featuring optimized speeds, and an external lever that allows you to go from thick to thin with one slide of the lever.
7 PHILIPS
philips.com
83
5 BISTRO STAND MIXER by BODUM
6
A stylish addition to any countertop, the BISTRO Stand Mixer has a powerful 7-speed motor delivering up to twice the power of traditional stand mixers. Stainless steel mixing bowls hold 4.7 liters, with non-stick coated dough hook, beater and whisk attachments.
BRAUN FOOD PROCESSOR Part of the Identity collection with this 1000W food processor, you simply select a program and the processor intelligently selects the perfect speed and timing. USD 250
USD 823
9 ELECTRIC HAND MIXER BY BISTRO
7
8
SMEG KETTLE 2400W, 1.7 liter, pastel blue kettle. USD 219
This handy little mixer can handle anything from whipped cream to mashed potatoes, kneading bread dough or mixing cake batters. USD 117
PHILIPS Create homemade breads, cakes, drinks and more with minimum effort with this new innovative food processor that features a metal kneading hook, powerful 1300W motor and one touch auto buttons. USD 500
10 KENWOOD FOOD PROCESSOR This sleek and stylish 1000W food processor comes with a variety of attachments and has the comfortable capacity to help make quick and convenient meals. USD 246
11 SMEG KITCHEN MACHINE Award winning 50's retro style mixer with 4.8 liter capacity and 800W. USD 719
Autumn issue 2016 | Taste & Flavors
84 Garden Flavors Crunchy and tart You can't miss this apple with its bright-green skin, hard feel, crunchy bite, and extremely tart taste. When it's really ripe, the green skin usually has a touch of rosy red. While some savor the tartness, others prefer to cook it, which sweetens it up. It is a favorite of many pie bakers. It is also an ideal complement to savory foods such as onions and salty foods like cheese. Place of Origin Australia Average ripening period Mid September till mid October Best for Baking
1
RED DELICIOUS
Crunchy and mildly sweet Red Delicious is the world’s favorite snacking apple. This heart-shaped apple features a bright red and sometimes striped skin. Red Delicious is considered a good keeper by the industry. Renowned for its crunchy texture, juicy flesh and mildly sweet flavor, this tasty apple is best used for snacks, salads and fruit cups, but not suggested for pie, baking or sauce. Place of Origin Peru, Iowa Average ripening period End of September Best for Apple cider
2
a
for apple
4
FUJI
RED DELICIOUS, GRANNY SMITH, GALA… ALL TYPES OF DELICIOUS APPLES COMMONLY GROWN IN LEBANON AND ENJOYED THROUGHOUT THE FALL SEASON. GET TO KNOW THEM ALL!
GOLDEN DELICIOUS Crisp and sweet The Golden Delicious is a perfect pick for any recipe. Sweet and mellow, this crisp apple has a tender golden skin, and its flesh stays white after slicing for longer than other apple varieties. On the other hand its skin shrivels when not kept under refrigeration. It is particularly desirable for snacking, salads, but is also good for baking, freezing and sauces. Place of Origin Clay County, West Virginia Average ripening period October Best for Applesauce
Kinda Bitar, author, TV personality, and passionate gardener.
3
GALA
5
GRANNY SMITH
Crunchy and super sweet A crunchy, super-sweet and wildly juicy apple, the Fuji is a pretty apple with yellowish skin blushed with orangered stripes, and a cream colored flesh. Renowned for its sweetness, it makes excellent sauces and toppings, but it is too juicy for baking. Fuji retains its flavor even when stored at room temperature and develops a better flavor when held in long-term storage. Place of Origin Japan Average ripening period End of October Best for Eating raw
Crisp and very sweet Gala’s popularity is on the rise around the world. This apple with a thin, red-orange skin — actually red striping atop a pretty yellow background — encases aromatic, sweet, yellowish white flesh. Crisp and juicy, Gala is a good apple for eating out of hand, using in salads, and pairing with soft, mild cheeses. Place of Origin New Zealand Average ripening period August Best for Eating raw and applesauce kinda.bitar
Taste & Flavors | Autumn issue 2016
86 Kid's Corner
Kid
Healthy mocktails with a little whimsical magic, make all the difference, when trying to keep the kids away from soda and processed juice. Try these at home or your next special event from Pascale Madi, owner of That Little Magic and super mom of three
Libangria Serves 10
INGREDIENTS • 4 cups white grape juice • 2 cups cranberry juice • 1 cup orange juice • Juice of 1 lime • ¾ cup blueberries • 2 lemons • 2 oranges • 2 bananas • 1 mango • 6 strawberries • Pine nuts
PREPARATION Blend the white grape juice with 2 cups of cranberry juice. Pour this mixture in a jar. Add the orange and lime juice. Stir. Place ice in a jar. Add pine nuts, the chopped fruit, (2 oranges, 2 bananas, 2 lemons, mango and strawberries) and ¾ cup blueberries. Let the sangria sit in the fridge for about 2 hours and then serve. Taste & Flavors | Autumn issue 2016
cocktails
87
Shabby Shmoothie Serves 1
INGREDIENTS • 1 banana • 1 cup frozen strawberries • 1 packet instant oats • 1 cup vanilla yogurt or vanilla ice cream or rice milk • 1 cup ice
PREPARATION Add all of the ingredients to a blender, cover and blend until smooth. Serve immediately.
Teepee Tipper Serves 1
INGREDIENTS • 1 banana • 2 tbsp date paste • 1 cup rice milk • 2 tsp peanut butter
PREPARATION Place all of the ingredients in a blender and blend until smooth.
thatlittlemagic Autumn issue 2016 | Taste & Flavors
88 Read About it
BOOKS & COOKS
With so many books to choose from, you’ll be hard-pressed to say there’s nothing new to cook for dinner
Bergerac Histoires Culinaires du Sud-Ouest By Marc Naaman (co-writer)
Histoire Culinaires du Sud-Ouest is a result of the meeting between a French chef living in Beirut and a Lebanese restaurant owner who lived in France. It offers a different menu, to unleash a new wave of flavors and type of traditional cuisine that will push our Lebanese consumers out of their comfort zone. This new book will make you travel. No need for a visa, the south west of France is in Lebanon and France can be found at Bergerac Beyrouth.
The Middle Eastern Vegetarian Cookbook
The Saffron Tales: Recipes from the Persian Kitchen
Sirocco: Fabulous Flavours from the East
Raw: Recipes for a modern vegetarian lifestyle
By Salma Hage with contributions by Alain Ducasse
By Yasmin Khan
By Sabrina Ghayour
By Solla Eiriksdottir
British-Iranian cook Yasmin Khan travelled Iran in search of the country's most delicious recipes. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to sour cherry and dark chocolate cookies.
The eagerly awaited follow-up to top 10 bestseller Persiana. From the golden girl of Middle Eastern cookery, Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavors, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.
A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiriksdottir. Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Readers can expect bright, fresh flavors with recipes like green smoothie, pistachio and kale hummus, quinoa pizza, and vegan vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.
A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage's new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Salma simplifies the cuisine with easily achievable recipes, many with vegan and gluten-free options. Taste & Flavors | Autumn issue 2016
90 It List Breakfast
Symphony of
SANDWICHES Let’s take a tour around the country for the finest and tastiest wraps and sandwiches. Each one is worth trying – let’s see why Anthony Rahayel, resident foodie and writer of nogarlicnoonions.com gives it to us straight and we’re glad he does!
BAB SHARKI
Come here and ask to eat Toshka. Toshka is simple yet innovative and extremely tasty. Two loafs of Lebanese bread are turned upside down, dreaded with kafta and white cheese then toasted. The bread absorbs more heat giving it a crunchy pleasant feel while the meat and cheese melt in your mouth. A good combination of spices and flavors will be enjoyed in every bite. Sioufi, Achrafieh, 01 218550
BRGR.CO
Brgr.Co's lobster rolls are generously filled with pure lobster. Blended with premium mayonnaise and a subtle touch of spices, this roll is a must try. A small sandwich of around 15 centimeters, cut along the sides to eliminate the round edges, carefully buttered and grilled, before being cut down the middle and filled to the top. Crunchy, juicy and flavorful mix of mayonnaise, pepper blend, paprika and lemon zest... A slight crunch of celery, chives decorating the top and here you are in front of a luxurious sandwich. Patriarch Howayek Street, Beirut Souks 01 999836
Taste & Flavors | Autumn issue 2016
DELI.CO
Try the roast beef sandwich and hear yourself asking, 'is this sandwich for real?' An amazing cereal pain de campagne bread that's lightly toasted with a light chewinness filled with layers of sliced meat, rocket leaves, thinly sliced tomatoes, pickles and sauce. Delicious full bodied sweet pickles, fresh roquette leaves, beautifully thinly sliced tomatoes and the meat; what meat! Juicy as it should be, red like you dream it, tender and as perfect as it should be. And the sauce... Just spill around and smile. Patriarch Howayek Street, Beirut Souks, 01 999736
FERDINAND
Pulled BBQ Chicken Po'Boy Sandwich at Ferdinand Hamra: Capturing Louisiana's spirit, this slow’n’low-cooked chicken will sit on a bed of a smoky coleslaw and French bread. When you say square bread, its usually chewy and thicker than others, but this one is so light, filled with a smooth mix of tender chicken and crunchy coleslaw. Simplicity redefined. Don't forget the fries; they are divine. Mahatma Gandhi Street, Hamra, 01 355955
J.MAKHLOUF
Speedy, sandwiches are delivered so quickly you don't have time to think. The sandwiches: The quality of the bread is exceptional. The sandwich size and presentation is awesome. The ingredients are so fresh. The taste is extravagant. The submarine; oh man! It's a submarine you can't miss. A toasted bread, salami, cheese, mayonnaise and lots of fresh veggies. It's the taste of simplicity, the taste of enjoyment. Armenia Street, Bourj Hammoud, 01 264787
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JOSEPH
Two layers of thin and fresh pita bread wrapped around a generous portion of premium quality meat or chicken shawarma, alongside accompaniments which include lettuce, pickles and fries in the chicken and parsley with tarator for the meat. A thick 8 centimeters in diameter, the sandwiches are filling but don’t leave you feeling heavy. It’s neat and tasty. This sandwich is really unique. Mar Elias street, Sin El-Fil, 01 480801
LE MEROU
Amazing sandwiches… - a thin piece of lightly toasted bread, lemon and olive oil with a juicy heart. The fresh, juicy fish, grilled or fried, are amazing. The blend of different textures and flavors, perfectly balanced to amaze. The raw fish sandwich is not to be missed. Yes, a memorable sashimi sandwich. The toasted octopus sandwich, the rich olive oil, the flavors... It's simply awesome. Alfred Naccache Street, Achrafieh, 78 977783, 76 064999
LINA'S
Halloumi light sandwich served in whole grain bread satisfied my hunger. A fresh and crunchy bun filled with unsalted halloumi cheese, avocado, avocado paste, tomato, iceberg and cucumbers all for 335 calories only. The club sandwich is just perfect; its texture, its feel, juiciness, subtle sweetness and ingredients, all prepared to perfection. The sandwich size is fulfilling, perfect for lunch or dinner. linaslb.com
MIDO'S
Mido's uses fine ciabatta bread. A tender bread, moist and fresh, not chewy, not bready and filled with layers of roast beef. A sandwich stuffed with shredded roast beef and fresh vegetables. The thickest of Mido's sandwiches has a load of meat, mayo, lettuce, tomatoes, roast beef and mustard. They're good, really good, and for only 6,000 L.L. Riad El Solh Street, Saida, 07 727672
ORFALI JAL EL DIB
Grilled veal fillet with hummus and pickles: Hot, toasted, crunchy from the outside and soft from the inside; the hummus adds the needed flavor to this wrap. I enjoyed it to the max. Kabab cheese with special avocado sauce: The taste of kabab, softness of the melted cheese and strength of the avocado and labneh aromas. This sandwich should win an award for sure. Jel el Dib main road, 70 535354
SAHYOUN
Falafel sandwiches at Sahyoun are filled with light airy deep fried flavorful falafel; every fava bean mixed in each ball is enjoyed. Add to that some freshly cut tomatoes, radishes and a mix of parsley and mint topped with a line of tarator sauce. Heaven! An enjoyable crunch of wonders with every bite. And of course the best part is the falafel that puts a smile on my face. Bechara el Khoury Street, Downtown, 01 633188
SANDWICH W NOSS
The concept is clear. The sandwiches are one and half times bigger than you'd expect and the soda is free of charge. The tawouk sandwich with ketchup is amazing! French fries, sweet ketchup, juicy chunks of chicken and a crunch from the toast at the end. The roast beef is to die for. The bread is so crunchy and is filled with layers of roast beef, crunchy pickles and enjoyable sauce. Gemmayze, 01 575010
SANDWICHED
It is great, although not your typical American Sloppy Joe famous for its load of minced beef and tender sandwich. The Sloppy Joe at Sandwiched is square shaped and filled with a large piece of hamburger patty that covers the whole bread along with cheddar cheese, and loads of it, crispy bacon and caramelized onions. The barbecue sauce adds sweetness to the flavor. Sheer, Jounieh, 09 911 565
SNACK LE GOURMET
Le Gourmet is known as the first place to introduce tasty chicken sandwiches in French bread instead of the Lebanese pita bread. Simple, yet consistent, the trend spread fast around the country. People came to try Le Gourmet's chicken sandwiches: French bread, a generous quantity of chicken, pickles and mayonnaise. Sakiet El Misk, Bikfaya, 04 980876
WOODBEES
Prosciutto Brie: Awesome! Jam with bits of berries, thick chunks of Brie cheese and fine prosciutto. I'd eat that in an upscale restaurant and was surely not prepared for such emotions at a diner down the road in Zalka. The chocolate sandwich: Oh my god! I'm not a Nutella fan, I don't like chocolate sandwiches without banana, but this one simply rocks! The freshness of the bread toasted until it's almost burnt, offering an extreme crunch and cereal flavors before arriving to the Nutella spread. A light sweetness and bang! The explosion of the hazelnuts... Zalqa Highway, 01 886600
Autumn issue 2016 | Taste & Flavors
92 Where To Go
17 BEST BURGERS What's the juiciest, most mouthwatering burger in town? We couldn't decide, so Zomato did the hard work for us!
1 BEST BURGERS “We ordered the cheese burger and the BBQ bacon. The Angus beef is excellent, just like it should be, the sauce is amazing, and the bacon is tasty. The cheese was melting. I loved these burgers. The fries are good too.” Reviewer Rita Eid Known for Good meat quality and the live cooking of burgers Cost for two 25,000 L.L. Address Hazmieh 70 937237
2 BUTCHER’S BBQ JOINT “Butcher's BBQ Joint might be the closest thing to heaven for meat lovers. I just don't know where to begin to describe how good the food was, from the crispy bacon strips drizzled with honey (OMG!), to the juicy merguez and P.I.G. burgers. ” Reviewer Joanna Gharios Known for The first soul food in Beirut Cost for two 40,000 L.L. Address Pharaon Street, Mar Mikhael 01 567227 Brought to you by Taste & Flavors | Autumn issue 2016
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3 CHEZ CHAKOUR
6 FERDINAND
“A big variety of food for very affordable prices! The burgers are truly amazing. So delicious especially the Suicide Burger, not to forget the mozzarella sticks and the bacon rolls.” Reviewer Antoine Khoury Known for Gigantic burger Cost for two 30,000 L.L. Address Main Street, Mrouj 04 295153
“I had the Ferdinand Burger, an Australian Angus grain-fed beef patty with blueberry sauce and cheddar cheese. One of the best burgers I've had.” Reviewer Tamara Moussa Known for Decorated in a warm and friendly atmosphere, crowded with intellectuals, foreigners, artists and students Cost for two 75,000 L.L. Address Mahatma Gandhi Street, Hamra 01 355955
7 FROSTY PALACE “My favorite burger place! The meat is tender and juicy, the decor/ambiance is nice and the staff is friendly and helpful.” Reviewer Fady Touma Known for Retro diners' ambiance with burgers and milkshakes Cost for two 70,000 L.L. Address Pharaon Street, Mar Mikhael 01 449595
4 CLASSIC BURGER
8 GORDON'S CAFÉ
“Definitly the best burger chain up until now, with a wide variety including all the classics, crispy fries and my personal “fav” - the Mexican. CBJ is known to be fairly priced. Burgers should not be expensive and they definitely have respected that fact.” Reviewer Gio Maljian Known for Serving burgers that cook up a gourmet storm Cost for two 40,000L.L. Address All over Lebanon 03BURGER
We ordered beef burger, chicken burger and a pizza. What really satisfied our taste buds was the burger. A very tender and juicy meat with a lot of tasty onions, bacon and a delicious sauce, served with curly fries and cheddar sauce.” Reviewer MarioEstelle Known for Chic, casual and cosmopolitan with a sidewalk location. Serving breakfast and nonstop dining; salads, burgers, and wood-fired pizzas Cost for two 90,000 L.L. Address Le Gray Hotel, Ground Floor, Martyr's Square, Downtown 01 962862
5 EAST VILLAGE
9 MARKY'S PHILLY JOINT
“Their US Angus Burger is the juiciest burger; the meat is perfectly cooked and seasoned, with fresh vegetables, and the sauce is amazing. The sun dried tomato bread in the Goat Cheese Salad is a great substitution.” Reviewer Nour Chaccour Known for The design, menu, and feel-at-home service is inspired by Manhattan’s hip and vibrant neighborhood Cost for two 70,000 L.L. Address Al Barakat Building, Ground Floor, Main Street, Badaro 76 838386
“Small place, but good food. The burgers the Philly steak and the poutine were great; the cheese and the bacon were very yummy. The service is good and the staff - very friendly. ” Reviewer LebTaste Known for A restaurant that serves Canadian specialties Cost for two 45,000 L.L. Address Centre Kaline, Horch Tabet, Sin El Fil 01 511801
Autumn issue 2016 | Taste & Flavors
94 Where To Go
11 MJ’S “Previously a garage, this beautifully decorated place has it all! The staff is super nice, the place is warm and very clean. Portions are good and prices are very fair.” Reviewer Christian Yaacoub Known for Free hugs Cost for two 48,500 L.L. Address Pharaon Street, Mar Mikhael 01 570355
12 MUNCHEASE
10 MANO BURGER “What can be better than an ordinary beef patty burger? A Sujuk Burger! To explain how good it was with words would be an understatement. A juicy sujuk patty covered with the right cocktail sauce, fresh tomato slices and lettuce with some pickles to give it that extra soury taste – all deliciously prepared and served in a very nice box. You can see the work that went into branding and making this place more appealing for people, yet it is still very affordable with great quality.” Reviewer Le Barbour Known for The newest edition to the Mano legacy, grilling burgers to perfection Cost for two 20,000 L.L. Address Blanco Center, Ground Floor, Municipality Street, Bourj Hammoud Opening hours Mon-Sun (11 a.m. to midnight) 01 250052
Taste & Flavors | Autumn issue 2016
“A beautiful wooden cabin , young dynamic friendly service , crispy golden fries , good bun, fresh ingredients, delicious meat and all in all, mouthwatering delicious burgers! Definitely my every time stop on my way south!” Reviewer Elias Mansour Known for Juicy burgers on the way to the south Cost for two 35,000 L.L. Address Highway, Khalde, Aley District 03 021464
13 ROADSTER DINER "Order: One super sampler, One double chicken burger with mozzarella sticks dipped in barbecue sauce and bacon, one cheese at heart and potato wedges. Everything was perfectly well cooked and arrived at a good temperature and of course well presented." Reviewer Mario&Estelle Known for American diner presenting different kinds of sandwiches and burgers Cost for two 65,800 L.L. Address All over Lebanon 1585
14 SANDWICH INC. “I loved the BBQ burger; the Angus beef is fresh thick well cooked and marinated. The sauce is good and so is the seasoning. Prices are good for the portion served.” Reviewer Rita Eid Known for A place with bio, fresh and local premium food that serves burgers, sandwiches, BBQ and homemade plates Cost for two 20,000 L.L. Address Old Saida Road, Near Tayouneh Roundabout, Chiyah, Baabda 01 395014
15 SMOKING BUN “This is the definition of delicious, high quality street food. The burger is awesome because all the ingredients are fresh and of good quality. The patty and the cheese taste heavenly and the fries are perfect. We highly recommend you to try it.” Reviewer Eaternity Known for Serving only one burger Cost for two 35,000 L.L. Address Ibrahim Pacha Street, Mar Mikhael 70 985551
16 THE HAPPY PRINCE “This is one darn good burger! Every layer is perfected. Even the fries are awesome. I really enjoy eating here. Service was fast and the waiters were really friendly.” Reviewer myCityBeirut Known for Serving juicy burgers in a cozy atmosphere and brunch on Saturday and Sunday Cost for two 100,000 L.L. Address Alexander Fleming Street, Mar Mikhael 01 569040
17 URBAN GRILL “The hamburgers are just perfect. The meat is juicy and the association of the ingredients gives a terrific taste to the burgers. Moreover, the fries with cheddar are a very appetizing appetizer.” Reviewer Ralph Siriani Known for A refill on fries Cost for two 22,000 L.L. Address Saad El Khoury Building, Bon Pasteur St., Behind AUST, Achrafieh 76 746555
96 Dining Out New
ON THE
A who’s who and who’s recently opened their doors
1. DELI.CO In a nutshell A New York - London style deli specializing in homemade sandwiches, salads, coffee, smoothies and freshly made baked goods; they also have soft serve ice cream Where is it? Beirut Souks on Patriach Howayek St., next to PZZA.CO What’s the number? 01 999736 Don’t miss MTL’s Old Fashioned Smoked Meat Hot seat The terrace thedelico.co
3. HEIGHTS CLASSIC BAR In a nutshell Classic bar/restaurant, suspended in the air, with a 360 degree open view Where is it? Dbayeh old road, Gardens – restaurants cluster What’s the number? 81 666482 Don’t miss Fresh sushi and sashimi platters, mini burgers combined with freshly mixed cocktails Hot seat 360 degree bar with a great view over the Dbayeh sea and Naccache city lights Facebook.com/Heights Classic Bar
2. LA PAILLOTTE DU CHEF In a nutshell New seafood destination in Halat Sur Mer Where is it? Halat Sur Mer What’s the number? 70 397398 Don’t miss Red Mullet on a bed of ratatouille Hot seat The lounge by the sea instagram/lapaillotteduchef
4. 5 A DAY THE SHOP In a nutshell Juicing and clean eating shop Where is it? Achrafieh, Orthodox Hospital Street What’s the number? 01 444755 Don’t miss The cold press juices and fruit yogurt pots Hot seat Next to the tree my5aday.com
5. EM SHERIF CAFE In a nutshell À la carte delicacies and sumptuous bites Where is it? Downtown Beirut What’s the number? 78 988989 Don’t miss Traditional Lebanese mezze (fatte..), eggs variety, wide range of Lebanese and international desserts, raw meat, grills and plat du jour Hot seat Indoors and outdoors emsherif-cafe.com
Taste & Flavors | Autumn issue 2016
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6. STICKS AND MAKI In a nutshell Maki bar next to Memory Lane in Mar Mikhael with a small terrace Where is it? Madrid Street, Mar Mikhael What’s the number? 01 562806 Don’t miss S&M mini maki burger (chicken, beef or salmon), Bonsai, Mejico, Purple Moon, and the TT maki Hot seat The terrace founddgroup.com
8. KITCHEN YARD
7. LE CUITVRÉ FINE DINING In a nutshell Cuitvré French dining opens in the heart of Saifi Where is it? Saifi What’s the number? 70 200277, 01 571336 Don’t miss Exotic ravioli, green beans salad with duck breast, shrimp and yuzu Hot seat Large groups can score the round table in front of the window instagram/LECUITVRE
In a nutshell An urban eatery with a back to basics menu Where is it? Hazmieh Backyard What’s the number? 76 347346 Don’t miss Beetroot Moutabal – Empanadas – Halloumi Bites Hot seat Choose from indoor, outdoor or outdoor bar kitchenyard.co
9. TSUNAMI In a nutshell Tsunami new branch opens in Hazmieh Where is it? The Backyard Hazmieh What’s the number? 70 438888 Don’t miss Tuna Tartar Hot seat Outdoor high tables next to the water and overlooking all of the backyard entrance sushitsunami.com
11. SUD
10. GOJI PIZZA In a nutshell A combination of the extraordinary with yummy Where is it? Amchit, Mar Mikhael What’s the number? 81 650450 Don’t miss Chicky Hot seat On the counter goji.pizza
In a nutshell After Mar Mikhael, SUD the Mediterranean restaurant opens its second branch Where is it? Dbayeh old road, Gardens – restaurants cluster What’s the number? 81 666481 Don’t miss The Dorade fish in croute de sel, the pain perdu and the gin basil cocktail Hot seat At the bar in the outdoor cooled garden sudrestaurant.com
Autumn issue 2016 | Taste & Flavors
98 Dining Out New
13. LA PETITE TABLE In a nutshell Cuisine by the young Chef Rita Yazbeck who spent four years working with Michelin-starred Chef Alain Ducasse in Paris Where is it? Dbayeh old road, Gardens – restaurants cluster What’s the number? 81 666483 Don’t miss The lamb burger, the pluma iberic meat and the chocolate tart Hot seat Enjoy the winter glass terrace; comfortable seating surrounded by green plants Facebook.com/La Petite Table Beirut
12. LES MALINS BRASSERIE CONTEMPORAINE In a nutshell A new French contemporary brasserie Where is it? Backyard Hazmieh What’s the number? 81 600640 Don’t miss Le meilleur pain perdu de Paris Hot seat Large groups or couples can share the big outdoor table lesmalinsbrasserie.com
14. BENT EL SULTAN In a nutshell An authentic Lebanese fusion cuisine inspired by the sultanate eras Where is it? Facing Verdun Police Station Verdun, Rue Dunant 237 What’s the number? 01 345355 Don’t miss Pumpkin Soup, Kale and Pomegranate Salad, Hassan Pasha, Ali Nazek, Sausages with Cherries Hot seat Outside in the veranda instagram/BentElSultanRestaurant
15. FAWZI BURJ AL HAMAM In a nutshell The owners of Burj Al Hamam open a contemporary Lebanese hot spot Where is it? Qubic Building, Ground floor, Sin El Fil, Horch Tabet What’s the number? 01 493767, 01 493769 Don’t miss The Mezza Bar that combines a selection of over 25 dishes Hot seat Gather around one of the round tables on the terrace fawzi.co
17. ALESSANDRA DI SICILA In a nutshell The first artistic Sicilian restopub-café Where is it? Mar Mikhael, Achrafieh What’s the number? 76 962127 Don’t miss Organic food and homemade wine Pistachio-almond pesto pasta, Arancini di Riso Hot seat inside next to the bar; outside on the long chair in the garden alessandradisicilia.com
Taste & Flavors | Autumn issue 2016
16. THE NOTCH In a nutshell The new summer hotspot opens in Faqra Where is it? Faqra, Kfardebian What’s the number? 70 765755, 71 765755 Don’t miss Grilled delicious platters Hot seat The pool area Facebook.com/thenotch.lb
100 Great Escape Jordan
Jordan SAVORING
From red desert sands to lush fields of wildflowers, Jordan’s geographical diversity has resulted in a rich and varied cuisine. T&F brings you the top sights and flavors from north to south
Petra Taste & Flavors | Autumn issue 2016
101
Jerash
HEADING NORTH Visitors to northern Jordan can explore ruins, pine forests and olive groves. Located in a fertile plain of northern Jordan, the city of Jerash was first settled more than 6,500 years ago. Jerash flourished under Roman rule, and its cobblestone and colonnaded streets, plazas and amphitheaters draw countless visitors each year. Farther north is Ajloun, noted for the ruins of a 12th century Muslim castle. Local culinary specialties in the North include tcha’cheel, an Ajloun delicacy of dough cooked in a yogurt-lentil sauce, makmoura, consisting of 16 layers of dough, roast chicken and onions cooked with olive oil, and matabaqa, a traditional, onion-filled layered bread, made with olive oil instead of butter - a favorite of food blogger Sawsan Abu Farha. "The outer layers are crisp and crunchy while the inner layers are soft and chewy. "
EXPLORING THE CENTER Dominated by the country’s capital, Amman, must-see sights include The Jordan Museum, housing the Dead Sea Scrolls, the busy souks, mouthwatering street food in the Downtown district, and the artefacts and ruins of the Citadel. “On a cool summer afternoon, I love to pack some fruits and snacks and take my kids to Amman Citadel,” says Abu Farha. “The citadel sits on the highest hill in Amman, Jebel al-Qala’a and is the site of ancient RabbathAmmon [capital of the Iron Age Kingdom of Ammon]. You get a 360 degree view of modern Amman as you enjoy some grapes and figs, and sip a cup of tea infused with sage. The kids can run, fly kites and paint... It's one of our favorite summer outings.”
GOING DOWN SOUTH Farther south are two of Jordan’s biggest attractions: the Nabatean city of Petra, carved into sandstone cliffs, and the striking red sands of the Wadi Rum desert (Matt Damon’s recent movie The Martian was filmed here). Arabieat says the Bedouin specialty of zarb is “a slow-roasted feast of lamb cooked in the earth for hours and enjoyed under a blanket of stars in Wadi Rum,” and one of the Kingdom’s dishes not to be missed. Lazagiyat, a whole wheat bread with olive oil and sugar, is another southern staple.
a sauce for lamb, served over rice or bulgur, cracked wheat, and studded with almonds or pine nuts. Visitors to Jordan will surely create their own special memories as they savor Jordan’s unique sights and culinary specialties. Dead Sea
No visitor to Jordan should leave without swimming in the Dead Sea, nor should any traveler depart without having tasted the pride of Jordanian cuisine, mansaf. “This is a dish served at weddings, graduations and celebrations,” says Arabieat. Jameed, or dried and fermented goat yogurt, is used to make Wadi Rum
Just 30 minutes from Amman is the historical trading city As-Salt, a popular day trip destination as well as the hometown of Dr. Abd Razzaq Arabieat, general director of the Jordan Tourism Board. Administrative capital of Jordan under Ottoman rule, history is reflected in the local architecture of yellow stone buildings with long arched windows and iron work. “The city is currently being considered by UNESCO for world heritage status because of its unique history, architectural style and its early status as the Kingdom’s first capital,” says Arabieat. “What I would recommend for visitors would be to walk down Al-Hammam Street, one of the main streets of the city, and enjoy the sights, sounds and tastes offered up by vendors who have operated there for generations, and to stop for a visit at the Abu-Jaber Museum and Al-Ain Square.” Autumn issue 2016 | Taste & Flavors
102 Great Escape Jordan
Favorites BEST BITES IN AMMAN
If you love cooking and you want to experience Jordanian hospitality, get to meet likeminded people and learn how to cook authentic Jordanian recipes, then Beit Sitti is the place to go. Located in a beautiful old part of Amman, Jabal Al Weibdeh, the place offers cooking classes where you get to learn how to cook a four-course meal and enjoy it with the group of participants. If you are in the mood for a falafel sandwich, then Al Quds Falafel is the one to try. The place sells just falafel sandwiches, which is a little unusual since most restaurants sell falafel with hummus, foul and fatteh. Nonetheless, the man behind the place decided to specialize in sandwiches and he definitely excels at it. When you say knefeh in Amman, everyone will tell you that you have to try it at Habiba, a big chain devoted to making various Arabic sweets. Habiba has many branches and outlets around Amman, but the one to aim for is hidden downtown in an alleyway, beside the Arab Bank building. It is basically a hole in the wall, but this tiny place is famous for its knefeh. Taste & Flavors | Autumn issue 2016
Jordanian Matabaqa (layered onion bread) INGREDIENTS • 3 cups flour • ½ tsp salt • ½ tsp nigella seeds (optional) • ½ tsp fennel seeds (optional) • ½ tsp anise seeds (optional) • About 1 and ½ cups warm water (you may need a little more or less) Filling • 4 cups chopped onions • 1 cup olive oil • ½ tsp salt • ½ tsp all spice • 1 tsp turmeric
PREPARATION In the bowl of a stand mixer fitted with a kneading attachment (or a regular bowl if you are doing this by hand), add the flour and salt. Slowly add the water and knead, until you get a smooth and sticky dough. Knead the dough for 10 minutes in your stand mixer or 15 if you are doing this by hand. Divide the dough into 4 parts, drizzle generously with olive oil, allow to rest for an hour. In the meantime, prepare the filling. Heat the olive oil in a pot, add the
chopped onions with the salt, pepper and turmeric. Cook over medium heat until the onions are translucent. Drain the onions, reserve the oil. On a clean surface, drizzle some of the reserved olive oil and start spreading the dough with your hands gently until it is really thin. Spread a little of the filling all over the dough. First fold 1/3 of the dough over the middle 1/3, spread with some filling. Fold the other 1/3 over the center and spread with some filling. Again fold 1/3 of the dough over the middle third, and then fold over the other third. The result is a square of layered dough. Put this square on the side and spread another dough ball into a thin circle. Spread with some filling. Place the square of layered dough in the center of the circle. Repeat the folding technique. Up until now we have used 2 dough balls, you can stop here or you can keep on layering up to 7 layers. Place the finished layered loaf into a pan and allow it to rest for 30 minutes. Gently spread the loaf to make it thinner and larger. Bake in a preheated oven at 190°C) on the central rack. For a two layer loaf, bake for 20-25 minutes. For a 5 layer load, bake for 40 minutes. Serve with some homemade yogurt and a green salad.
chefindisguise.com
Orthodontist by day and author of Chef in Disguise by night, Sawsan Abu Farha is one of Jordan's top food bloggers. Raised in Amman, here are Farha’s recommendations for the best food in the city.
104 We Were There
Out about &
We’ve put together a handy little roundup of events around town so you can see what we’ve been up to
27 May Under the patronage of the Ambassador of
France to Lebanon, HE Emmanuel Bonne, Hilton Beirut Habtoor Grand hosted a French Gastronomic Week from May 27 till June 4 at the hotel’s restaurant, Le Ciel.
3 June Reputed as one of the world’s 2 June Rotana hotels gathered their top
corporate accounts, travel agencies, media and bloggers over a sunset BBQ at Raouché Arjaan by Rotana’s Aquarius Pool Bar and Terrace.
greatest rosé wines, Château d'Esclans launched its Whispering Angel at Le Gray Beirut. Famous oenologue consultant Patrick Leon, was the guest of honor for the evening.
3 June Kitchen Yard restaurant opened its
first branch in The Backyard Hazmieh, gathering media and guests during a special lunch.
105
25 June Babel Bahr hosted the launching of Ixsir’s Grande Reserve Rosé. The wine is only available for the summer, exclusively at Babel Bay and Babel Bahr.
14 June Phoenicia Hotel’s poolside venue, Amethyste Lounge, hosted a suhoor.
21 June Venezia Gardens celebrated a grand opening of its wedding and events venue. 30 June Printania
Villa opened its doors to the public. It is a joint initiative of Tony Tadros, the property owner, and Georges Achkar, head of Printania Revival.
1 July Etablissements Antoine Massoud hosted a tasting event at The Malt Gallery in the presence of Shauna Jennens, The Dalmore Distillery Ambassador and Head of Visitor Experience.
106 We Were There
2 July The Lebanese
National Tabbouleh Day, a yearly event dedicated to tabbouleh, celebrated its 2016 edition. A large public gathering was organized at Souk el Tayeb at the Beirut Souks, where public tastings and competitions of the best tabbouleh took place.
7 July Belgian week took place at Casino
du Liban. Two Belgian chefs prepared a variety of dishes during Gastronomic Week, which took place from July 7 till 17.
18 July Kunhadi hosted the 17
edition of ‘Taxi Night,' in partnership with Pepsi and sponsored by Zaatar w Zeit and Diageo. Under the slogan: “You want to party? Call a taxi," the event took place at Seven Sisters, Biel, Beirut. th
12 July Vintage celebrated the opening
of its new Jal el Dib branch.
15 July Chef Giovanni and Chef Pino created a special authentic Italian menu at wwIl Padrino restaurant in Saida.
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108
25 July LIZA, in
22 July Etablissements Antoine Massoud held a series
of events for Russian Standard Vodka on the occasion of the visit of Global Brand Ambassador Tatiana Petrakova and Miss Russia 2016, Yana Dobrovolsyka. A special tour was organized at key hotspots: Pacifico and Capitol as well as exclusive parties at MYU and Punta Del Este.
26 July Latifa Rustic Lounge opened its doors to celebrate the beginning of a new chapter at Broumana Hotel.
collaboration with the ChefXchange platform, invited Lebanese-Australian, Michelin- starred chef and author Greg Malouf to introduce his cuisine to LIZA Beirut. The focus was on shared mezza dishes paired with a selection of Château Marsyas wines.
4 August Tanmia launched its innovation corner with the new line of fresh, healthy and ready to cook products, ‘Men Matbakhna,’ at Spinneys supermarkets. Guests had the chance to learn some quick recipes and enjoyed tasty dishes prepared by dietician Nicole Maftoum using Tanmia’s products.
Delicious and Fresh Asian Stir-fried Woks Made Your Way! In 2015, Umai Wok opened its first branch in Mar Mikhael, Beirut as an Asian Restaurant bringing the delicious exotic tastes of wok-fried food in a warm atmosphere for everyone to enjoy. With its simple 3-step menu, the concept allows you to create an endless number of combinations thus providing the most extensive Asian menu in Lebanon. Choose your base of vegetable noodles or rice, your choice of toppings and one of the authentic Asian sauces and you will get your food in an orange box, just like in the movies. Using Chǎo, an ancient Chinese cooking technique that uses intense heat and a small amount of very hot oil to sear in the nutrients and flavors, Umai Wok delivers a pleasant and authentic show allowing you to watch your food sizzle and flip over raging fire. Whether you are eating in, enjoying a bite on the go or feeling the need for a tasty meal before or after a long night, Umai Wok will surely satisfy your appetite.
110 What’s On
Gourmet
AGENDA
COOKING COURSES DESIR NOIR p.m. Wednesdays 10 a.m. - 1 . p.m 0 8:3 . 6 p.m 231 Zalka, 01 899163, 03 635 EUREKA p.m. Tuesday 11:30 a.m. - 2 126 Rabieh, 04 521 KITCHEN CENTRAL ns with food Weekday courses, sessio request. and wine pairings upon Dora, 01 253798 KITCHEN LAB t divided A unique cooking concep grocery, c ani org into three spaces: king coo for n che kit professional g kin coo of p sho a and s classe le items. tab la de accessories and art 870 587 01 Gemmayzeh, LAMINA’S KITCHEN okery Four programs: Kids' Co Event, Team ng oki Co e vat Pri Classes, of Lebanon te at the Kitchen or the Tas n’s ano Leb ing program experienc s. ect asp ry ina authentic cul Achrafieh, 03 602949 laminaskitchen.com LAL LES DELICES DE DA 10 a.m. - 1 p.m. ays, Tuesdays and Wednesd tel Ho Regency Adma, 03 258787 NICOLE GIBEILY 11:00 a.m. - 1:00 p.m. ays at Rabwé Mondays and Wednesd 672918 03 , ma Ad Thursdays at Taste & Flavors | Autumn issue 2016
ABOU RAYYA ‘DANIELLE’ E IN EZZEDD “From the Home Catering and Baker .” lle nie Da Kitchen of Rayya sses. Private home cooking cla 230 76 686 rayyadanielle.com
S BEVERAGE CLASSE & TOURS CLUB GR APPE Valley, wine tasting Wine trips to the Bekaa ese and wine che s, nd sessions on weeke dinner nights. 03 611603 clubgrappe.com IXSIR WINERY VISIT e tasting. Visits are Book your visit and win free of charge. 71 631613 ixsirwinery.com.lb EVENT L’ACADEMIE DE TAILL OENOLOGIE starting 6:30 p.m. Wine tasting Thursdays Les caves de Taillevent Achrafieh Les Jardins de Tabaris, 01 217883 taillevent.com
NS EVENTS & EXIBITIO
NTS FESTIVAL BEIRUT RESTAURA p.m. – 12 a.m. 5 , ber Friday 30 Septem October, Saturday 1 & Sunday 2 . a.m 12 – . 12 p.m tival brings a Beirut Restaurants Fes ing, pastry, din ual cas melting pot of d trucks to fast food, cafés and foo musical g Beirut, with an excitin . tch program to ma el Train Station, Mar Mikha
For the food and wine lover in you, here is a listing of cooking classes and events to tickle your taste buds and keep you entertained
VINIFEST 00 p.m. 5 – 8 October, 6:00 – 11: days to enjoy 4 rs Vinifest offers visito e tasting and win , ths boo demonstration Lebanon. Tastings, regional products from musical and competitions, cultural er in a fun and eth tog nd performances ble friendly atmosphere. Beirut Hippodrome STIVAL BEIRUT COOKING FE . – 8 p.m. a.m 11 , ber vem No 17 – 19 de professionals tra for Lebanon’s only event a passion for the and consumers sharing interactive programs culinary arts. Featuring erage consultants, bev with celebrity chefs, rants. tau res and s lifestyle expert m .co val sti gfe kin beirutcoo BIEL BEIRUT SALON DU CHOCOLAT . – 8 p.m. 17 – 19 November, 11 a.m to chocolate as ted ica An event entirely ded , authors and pastry chocolatiers, enthusiasts LON DU CHOCOLAT chefs come together. SA , including a nts comprises several eve Choco Demo. and ow Sh n chocolate Fashio com salonduchocolatbeirut. L BIE SOUK EL AKEL rket. Lebanon’s street food ma 5 - 11 p.m. m fro ays Usually on Thursd t tric Dis al Beirut Centr SOUK EL TAYEB n air, weekly Souk el Tayeb is an ope rket. farmers & producers ma . Beirut Souks p.m 2 . a.m 9 , ays urd Sat . Gefinor p.m 6 . p.m Wednesdays 12 Center 01 442664