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
It was a lot of fun to cook this Christmas menu with Chef Joe.Part I of this segment is based on two recipes: roasting the turkey and cooking freekeh. The result was absolutely amazing! The segment was shot in a new catering venue called Bread and Roses. Joe Barza Culinary Consultancy is the culinary consultant firm of Bread and Roses, among many of his other endeavors. The premises hold what you may call "a dream" professional kitchen. I hope you try this recipe at home because it is really worth while.
I am very proud to announce that Mouneh has been reviewed by the Art of Eating this month, a prestigious magazine in the USA. Whoever had something to do with this, I thank them wherever they may be. I hope that the review is positive. I shall post it as soon as I get a copy. Hopefully I can find it in a local bookshop. I have this need to have my work and writings in my "other" homeland, the one I grew up in. It is important to me that part of who I am remains there forever, that I may also leave a trace in this distant land that I hold forever in my heart. I once read a phrase that Khalil Gibran wrote. It went something like, " I belong in two different worlds, Lebanon and America - I feel that I belong to neither". In my case, I feel like that too and sometimes I feel like I belong to both!
A glimpse of the review:
"Barbara Abdeni Massad has taken 'the feeling' that an old Lebanese woman had about a 'pinch' of this and 'a drop' of that and transformed it into complete, accurate recipes for the supermarket generation."
It's Christmas morning, I was just awaken by a beautiful dream. I was walking in the streets of Tripoli (North of Lebanon) in the old souk. I see a shepherd coming with a flock of goats. Each goat is tied to another goat. People start pushing and shoving them, almost afraid. I start shouting to explain to everyone that goats are harmless and very friendly to humans. Why can't they understand? The shepherd approves and smiles at me, I rejoice when I see his eyes on me. He walks away with his herd, discreetly cutting off the rope to leave a baby goat with me. My heart rejoices, full of love and happiness—I am awaken by my daughter who is excited to open her presents. I feel enlightened by this message, this dream of hope.... A spiritual Christmas gift especially for me. Very symbolic, positive hope for the new coming year. God bless!
I have decided to dedicate a blog to the Lebanese Mezze. I am going to teach you (my readers) the steps to making your own Lebanese mezze from A to Z. I will discuss in detail each recipe with the flaws that you might encounter if you are not careful. We will share variations, creations, and regional differences among many subjects. This is a learning process both for me and for you. I am very excited to go through this discovery together. I expect a lot of comments and participation. If you have recipes to share, they are most welcome. My aim is to reach 100 recipes to conclude this delectable research. One might never know, it might turn out to be one day a book! I want to celebrate local foods and the people that make it happen.
This is an interesting video, depicting one man's food vision. It was done during the time when I had my Mouneh photo exhibition at Tawlet. I have one criticism though, the music—which is definately not Lebanese—does not correspond with the subject (at all!).
Fares has played an important role in my life. I met him because I was meant to become his apprentice. My Man'oushe book started in this small street corner bakery. Fares was generous with his time and his teachings were a must to begin my adventure. I visited over 250 bakeries throughout the country but his remains very special to me.
"On the same street, three shops down from the first bakery where my training started stands a small bakery owned by a man called Fares. I entered his bakery with the same scenario that I would present to each baker. He was friendly and answered all my questions. I asked him why he became a baker. He smiled. “This answer needs time.” I retorted, “I’ve got all the time you need!”
It was raining outside and customers were scarce. Fares and I sat down in his bakery for three consecutive hours. As the story of his life unfolded before me, tears ran down my cheeks.
Fares was born in Bayno ‘Akkar, in the extreme North of Lebanon. He comes from a poor family and is the youngest of eleven children. According to him, his mother had time and affection only for three. Fares’ father was a farmer working odd jobs that could not give his family financial stability. Life was hard. Fares’ early childhood memories are not happy ones. He quit school early. A family dispute at an early age led him to Beirut. At the age of eight, Fares found himself alone and scared at nightfall under a bridge. A woman in a nearby building offered him refuge for the night and helped him find a job in a factory.
This job didn’t last. Fares found work in a bread bakery. The owner asked him “What can you do, son?” Fares replied, “Anything at all!” This is where he learned the ropes to become a baker.
The young boy became a man. With his savings, he took on the responsibility of opening his own bakery. He worked very hard, yet was fulfilled by his success.
On the same street, three shops down from the first bakery where my training started stands a small bakery owned by a man called Fares. I entered his bakery with the same scenario that I would present to each baker. He was friendly and answered all my questions. I asked him why he became a baker. He smiled. “This answer needs time.” I retorted, “I’ve got all the time you need!”
It was raining outside and customers were scarce. Fares and I sat down in his bakery for three consecutive hours. As the story of his life unfolded before me, tears ran down my cheeks.
Fares was born in Bayno ‘Akkar, in the extreme North of Lebanon. He comes from a poor family and is the youngest of eleven children. According to him, his mother had time and affection only for three. Fares’ father was a farmer working odd jobs that could not give his family financial stability. Life was hard. Fares’ early childhood memories are not happy ones. He quit school early. A family dispute at an early age led him to Beirut. At the age of eight, Fares found himself alone and scared at nightfall under a bridge. A woman in a nearby building offered him refuge for the night and helped him find a job in a factory.
This job didn’t last. Fares found work in a bread bakery. The owner asked him “What can you do, son?” Fares replied, “Anything at all!” This is where he learned the ropes to become a baker.
The young boy became a man. With his savings, he took on the responsibility of opening his own bakery. He worked very hard, yet was fulfilled by his success."
La pâte ... tu la sens ... tu la vis... translated the dough, you feel it ... you live it! I can really relate to what Giovanni is saying there. I have had this love affair with dough, the result ... all these years of research. He is such a character and it was really a pleasure to be in his restaurant Marguarita in Gemayzeh cooking up my favorite food in the world PIZZA. I'm not finished with this man (chef), I'm going to dig deeper and learn more ...
I love the subject, the composition, the colors of this photo. Can anyone relate?
A goat walks in deserted school classroom in the village of Voynitsa, some 100 km (60 miles) north of the capital Sofia, at the heart of Bulgaria s northwestern region. AFP PHOTO/DIMITAR DILKOFF
I was browsing through the internet, as one does during one's afternoon coffee break, and what do I see—
a romantic interpretation of the making of saj bread (paper thin bread). Wonderful! I love the music and I really believe that making bread on saj is an art. I am grateful to those who took the time and energy to record this video (Tinia Nassif - Al Nahar 2011), thanks!!!
