Lebanese Food and Culinary Traditions & Thoughts

Lebanese Food and Culinary Traditions & Thoughts
Spring time always inspires me...

Wednesday, March 30, 2011

1st day at Horeca 2011

I've come to the definitive conclusion that it's not only about the food, but about the person making the food. Yesterday the Horeca workshop started with food prepared by the restaurant Mayrig. A group of ladies came on site to prepare the recipes. I had a taste of "Pandjarov Sarma" - handpicked Swiss chard leaves stuffed with a special blend of rice, spices and tomato with olive oil, "Vospov Keufteh" - red lentil kebbeh served raw topped with fresh tomato salad, "Mante" -the traditional Armenian crispy dumpling topped with tomato soup and fresh garlic yogurt. It is equivalent to the Lebanese "Shish Barak". The whole is sprinkled with sumac.For a quick dessert, "Tahinov Hats" were carefully prepared. They are cookies made with tahini, flavored with cinnamon. Mayrig is proud to share these recipes which have been passed on from mother to daughter for generations.

The second group, headed by Jean D'arc, from Sofil Catering served an Armenian Kebbeh recipe called "Yahnili Kufta", "Patatesove Kufta" which is kebbeh made with boiled potatoes, "Manteh Roseh" - which for me was out of this world, and a delicious dessert called "Zardah" - rice pudding cooked with grape molasses. Again, I stress on the character of the person involved in the cooking. I was very much impressed by Jean D'arc's energy and talent. I admire a tough, talented woman like that - surrounded by her whole family who was rooting for her.

I learned a lot, tasted a lot...It confirmed the importance of this cuisine in our society. I will work on getting it out there!

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