Lebanese Food and Culinary Traditions & Thoughts

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

Monday, January 16, 2012

Barbara with Chef Joe Barza "Christmas Dinner" Part 2 Helwe Beirut



This is the second part of the Christmas menu. Here Chef Joe demonstrates how to make a special salad with Parmesan crust filled with labneh. To finish our special menu, Chef Rami executes Chef Joe's recipe with a chocolate mousse filling mixed with meghli.

This is the recipe for the salad: (please refer to the video for more details)

For the pastry
100 g of butter
100 g of Parmesan cheese
100 g flour (for pastry)
For the filling
Labneh (goat)
Dried tomatoes (chopped finely)
Olives
Onion (chopped finely)
Onion chives (cut finely)
Walnuts
Olive oil
Cream
A bunch of parsley
For the salad
Lettuce
Radish
Basil
Arugula
Strawberries
Cherry tomatoes
For the salad dressing
Balsamic vinegar
Olive oil
White vinegar
 
1. Mix all ingredients for the filling in a large mixing bowl. (see video)
2. Empty the content into a pastry bag.
3. Mix all the ingredients to make the crust for the base. (see video)
4. Squeeze all the content of the bag into the crust.
5. Mix all ingredients to make the salad. (see video)
6. Top the salad on the labneh. Pour the dressing.

For the dessert: (refer to the video for methods of preparation)

For the meghli:
4000 g water
800 g sugar
4 tbs of cinnamon
4 tbs of carvi
400 g of rice powder
For the chocolate mousse:
255 g egg (yellow)
135 g sugar
375 g cream (animal)
75 g milk
300 g cream (vegetable)
Dark chocolate (50% or 70% of cacao)
For the pie crust:
1/2 kg of flour
335 g of butter
170 g sugar
1 egg

2 comments:

Anonymous said...

Bonjour,

Je viens de visualiser vos vidéos sur le menu de Noel avec Chef Joe. C'est très intéressant et Quel Beau Menu!

J'adore cuisiner avec les produits typiques libanais. J'aimerai beaucoup avec la recette de l'entrée: Parmesan crust filled with labneh ainsi que la recette du dessert fait avec la mousse au chocolat et le moghli.

MERCI BEAUCOUP!

JULIANA

Anonymous said...

Oh j'ai oublié de vous donner mon email pour m'envoyer les recettes: jdyars@gmail.com !

MERCI BEAUCOUP ENCORE!