My Review of L'Osteria

I am not a food critic, but I do hold strong opinions about the subjects and I intend to express them. How is that for a beginning?

Last night, in the desperate search for an authentic eatery in Lebanon, we got lucky! My husband and I went to an amazing place bursting with positive vibes. Yes, I  sense these things, am I psychic? Perhaps! Seriously I tend to feel positive and negative vibes, and that makes the whole difference in a restaurant setting. We arrived and were seated on a tiny corner table (love corners). The setting is very romantic, authentic and charming. I think the place seats about 30 customers. I asked about the history of the location. Apparently, it used to be a "dekken" where one used to buy fruits and vegetables. It looks like an "qabou" refurbished to feel good, actually great! The food is unpretentious! I look for that because it is important, a rarity these days in our capital. Good quality products cannot go wrong in however way you cook or serve them. Am I right? We started with a glass of wine made by a friend in Zahleh, Jean Paul Khoury. Thanks Jean Paul for persisting in doing this juice of the gods. Our waiter, who seems like an old timer in the restaurant (happy to be), suggested bruschetta — toast with cherry tomatoes marinated with garlic, olive oil, and zaatar. I could tell! I liked the fact that the cook used local seasoning! Then we had slices of carpaccio, thinly sliced with garlic and olive oil with Parmesan shavings. Simple but good! We finished with a wonderful torta (tortilla) made with eggs, of course and Swiss chard, mushrooms, pine nuts, flavored with coriander or parsley and garlic. I think the owner is having a love affair with garlic. Good for you! We loved it. It felt good, we left HAPPY!

Quick preview: good food, good vibes, friendly service, adorable setting, fair prices! Also, the owner Thomas is kind — you can tell that he is passionate about his job. We did not speak for long, but that was my first impression. Did I mention that his wife is Italian? Love that! I think it's a good combination: Lebanese / Italian, especially when dealing with food.

Grazie mille!

If you are interested to visit:
L'OSTERIA
Aschrafieh - Nahr Street
+ 961 1 566 175

Tabbouleh Photo in Saveur

 

I just joined Pinterest . I found this photo from Saveur magazine. It is absolutely amazing! Do you like? It speaks to you and really makes you want to have tabbouleh NOW!

Know your Meal at Horeca

If you want to read about this amazing group from Italy certifying restaurants in Lebanon "Consosci il tuo pasto" read their website. There is an article in today's Daily Star which describes our event at Horeca and how restaurants and institutions are being certified locally. Some local examples include: OBOX, Bio Mass, Jrebta, La Boulangere Bio, Sanctus wine, Tawlet Souk el Tayeb, Adonis Valley, La Table de Joseph, Jouzourna, Cow and Apple, Biocaprin, Le Petit Gris.

"The Conosci il tuo pasto certification process is underpinned by the philosophy that one should know who made one’s food, where it came from, and how it has been prepared. Indeed, tracing one’s food, from source to plate, is about the best thing a vulnerable public can do to safeguard against ingesting rotten or dangerous food."

Chilhood Memories

2nd day Horeca 2012

Very talented chefs visited Atelier Gourmand today. I was really impressed by their recipes and talent, yet I was disappointed too because visitors did not pay enough attention to what they were preparing and saying. A lot of people come to the fair to eat free food, although this fair is solely for professionals ONLY!  We have so much to learn from each other. People are in pursuit of money and glory and forget the essential. For me, it was exceptional.

My first guest was Chef Mohamed Ourad from Momo.Not only is this chef talented but a true gentleman with years of experience. I am so glad that we hired a cameraman to document his teachings. The aim was to have renown international chefs revisit a Lebanese recipe. Chef Mohamed cooked for us moghrabieh and tajin. I will be posting the video very soon. I loved both dishes but preferred the tajin. According to Chef Mohamed our tajin is too heavy. He lightened the traditional tajin sauce with some fish broth and added a dollop of fresh cream. It was exceptional. His moghrabieh was innovative as he made it with fresh seafood. I loved the taste but cried out for a bit of spice (you all know how I am!). I think we can learn a lot from Chef Mohamed because he has so much experience and regional culture. I am definitely going to visit his kitchen sometime soon.

My second guest was Chef Remy Lefebvre from La Maison du Caviar. Chef Remy is a self taught chef who has traveled extensively to fulfill his passion in cooking. He is a redhead like me so we hit it off immediately! His dish was special too because he interpreted our traditional Lebanese Sayadieh his way. He reduced the fish stock a lot to become very concentrated. He made a risotto using tarrator. I really loved that! His assistant Chef Ali attended to the risotto while he grilled the fish with caramelized onions. We spoke about La Maison du Caviar in Lebanon and the perception of Lebanese towards this establishment. Some are scared to visit the restaurant because they feel it might be too expensive. Chef Remy mentioned that some of the dishes served in the restaurant are cheaper than others who pretend to be very casual and affordable. One can spend thousands of dollars at the restaurant eating very fine caviar and others can simply eat at an affordable price other menu items. Makes sense... Thanks Remy, I'll be back.

And finally, a soul mate found called Suzanne Husseini. Host of the popular cooking program "Sohbe Taibe/صحبة طيبة " and author of the bestselling cookbook "When Suzanne Cooks," highlighting the wonders of Arabian cuisine. According to Suzanne, "Love begins in the kitchen" .  She is really amazing! She reminds me of sexy Nigella Lawson but the Arabic version (so cute and more authentic!). She cooks and talks about food with a passion. She cooked her lamb and freekeh in front of audiences who couldn't wait to taste the food. You can find the recipe in her book. It is still available at the fair. It was great to see how a person with lots perseverance was able to accomplish her dreams. She is a tough cookie who loves to share her passion with her readers and TV audiences alike. "Suzanne Husseini’s love of food began at home. She cites the meals her mother made during her childhood in Canada as the source of her everyday inspiration". We understood each other because we are going through a lot of similar circumstances in our common journey. I hope to see more of her and her cooking in the future. Habibti intee!!!

Update on Horeca - 1st Day

Lots of energy yesterday at Horeca. I was delighted to meet Miles Irving, English forager who sells edible plants and herbs to restaurants in England. He came to discover the rich forage we have in Lebanon. According to a source, university professor at USEK Marc Berouth, there are over 400 edible plants and herbs in Lebanon and only about 40 species are being used. I think that is amazing! I think a book on the subject is so important. Miles himself has written a book on foraging, based on English plants. The book also depicts interesting recipes from famous chefs in his country. Why can't we do the same? I am going to try to find a way of getting this done, somehow! I will need the help of specialists, it will happen... A special thanks to Souk el Tayeb producers Rima Massoud and Georgina Bayeh, they made us dishes using wild Lebanese edible plants. Their presence made it all the more special.

The second part of the event yesterday was with special guest, owner of Sultan Brahim Tony Rami and his team. It was amazing, hummus and chickpeas in all forms. I will write a post about this subject later when I have the video to show how each one is made. I was very impressed with his hummus made with filet of fish conserved in fat like awarma. Very innovative. Also, as you know, I am a huge fan of red pepper paste! Another variety I tasted was with a sauce poured on the hummus made with red pepper paste. A chef from Akkar invented the hummus "Akkarieh" with chopped pickled turnips, tomatoes, and parsley. Extraordinary! There is a lot to do with this team, I will do it! I'm very grateful for their enthusiasm and generosity. Good things ahead.

During the fair I got two marriage proposals too and one of my books was stolen, sad and disgusting! An old man screamed at me to give him hummus with a spoon.... I'm learning a lot about people every day. Mostly I am grateful to all my fans who came up to me, took photographs, and asked about my TV segment and my future shows. Don't worry I won't let you down. There are so many adventures ahead. I'm really excited!

Fraud on Amazon

I am being misrepresented on AMAZON. Please don't buy my books on AMAZON. Mouneh is listed at 270 USD. Someone wants to harm me!

1st Day Horeca 2012

Today the start of HORECA, come join us. I visited the Atelier Gourmand stand yesterday - very inviting! 1st part: Special guest today author / forager Miles Irving from England with producers cooking from Souk el Tayeb. 2nd part: How many faces of hummus do you know with Al Sultan Brahim group and the Al Rami brothers. Can't wait! I will post what happened tomorrow morning.

Read this article concerning foraging in the Shouf with Miles.

Cute Invite

Atelier Gourmand at Horeca 2012

Click on the image to read more details

Click on the image to read more details

Come join me with all these special guests this year for a special event at Horeca. I will be hosting for the 3rd consecutive year the Atelier Gourmand. Lots of surprises await with very interesting subjects. Take the time to read the details and follow the events day by day.

Forum on Social Entrepreneurship

I am going to attend this forum because I am very interested in the subject. I always tell my children that the job they should undertake when choosing their careers in life should matter to their community. I hope they will listen. One should work on making money, building a career, etc... but social responsibility is vital. I hope to get a clearer idea on how to build a business based on these principles. It's been on my mind for a while now...

“The Forum on Social Entrepreneurship …

Supporting and Promoting Social Entrepreneurship in Lebanon”

  The Forum uses practical cases from Lebanon to enable participants and experts to

define the concept and the criteria for social enterprises in Lebanon,

as well as proposing solutions to possible challenges.

On March 15^th, 2012 from 3:00 to 7:30pm, 

At the Medical Sciences Campus, Auditorium C,

Saint Joseph University, Damascus Road.

Join us and share your experiences and ideas.

Register before March 14th, 2012 on:

www.forummicrofinancerhonealpes. org

This one-day Forum will address the concept and application of social entrepreneurship within the Lebanese context. It is intended as a first nation-wide attempt to define the criteria and
requirements for initiating and sustaining social businesses in Lebanon.
Social entrepreneurship: A new business model for social change.

What is social entrepreneurship?

Who are social entrepreneurs?

Why do we need social enterprises?

How can Social Entrepreneurship support social and economic development?

How can we promote social entrepreneurship?

Panelists: Gilbert Doumit - BRD, Georges Khalaf - Synergos, Pierre Issa - arcenciel, Dr. Khater Abi Habib - Kafalat
Moderator: Rania Baroud

Defining the criteria of a social enterprise
Speakers: 2b design, Souk el Tayeb, Responsible Mobilities, USJ

Financing a social business
Speakers: Kafalat, ADR

Enhancing the legal and tax environment
Speakers: IRAP, Municipality of Ghbaleh, USJ, Institute of Finances - Basil Fuleihan

Fostering innovation in social entrepreneurship
Speakers: Little Engineer, Berytech, LEAD, Sahbeh

Forum on social entrepreneurship in Beirut
Organized by arcenciel in collaboration with Beyond Reform & Development and Saint Joseph University.

Forum Language: Arabic.

Barbara With Pierre Bared "Helwe Beirut"

Ladies and gentlemen, it is very sad to say but this is my last report with Helwe Beirut. Why? I have no idea. The show shut down a few days ago. What you are seeing these days are reruns. According to rumors, it's because of in-house politics bla bla bla.... The producer called me the night before I was to head down to Tyre to do a report on lost forgotten recipes of the South and BOUM she hit me with this news! I was overwhelmed because these weekly segments have become part of my life and sharing all my adventures with the audience was really special to me. I am what you call a believer in a philosophy that states: "If it's meant to be, than it's probably better for me", so I say as long as I have good health, I will keep walking— doing what I always do (with or without a camera to record my trips).

This report above was shot just a week before this harsh ruling. It's very symbolic! I shot the segment with one of my very good friends (Pierrot) and captured life of a shepherd (Nizar) with goats (baby goats included) and the making of traditional bread in the tannur. All these elements are so special to me. The simple life, nature, friendship, family, good wholesome food—This was my message to the Lebanese people and to the people in Arab countries who also viewed Helwe Beirut.

I would like to thank all those who worked with me especially Randa Abyad, the producer of Helwe Beirut. She was the one who pushed me to become a TV host. I will always be grateful to her for believing in me and never questioning my "trips". Roula Sidnawi is the segment director who worked on all my reports with unconditional love. She is amazing and I really would not have succeeded if I did not have her by my side. To Roula Saad and all the LBC crew with whom I worked: cameramen, sound engineers, light ... Thank you!

I asked my husband when I heard the news, "Do you think my fans are going to accept not seeing me every week in a different location in Lebanon cooking with food producers?" He answered, "Of course not, they will go down to Martyr's Square and shout... We want Barbara back!" He is silly, but it's a thought! Just kidding.

To all my dear fans, I will be back soon—I promise!

Barbabara With Marleine Matar "Helwe Beirut"

Chef Marlene Matar is a graduate from Cordon Bleu, Paris. She lives in Beirut and has written 2 cookbooks. She gives courses in her house on a regular basis. You can find her on Facebook, if you are interested. I'm very excited about her next book project dealing with recipes from Syria, especially from Aleppo. In this report, she shares two of her recipes with us. The mehamara is the quintessential Aleppo mezze item. The kebbeh recipe is delicious. It was the first time I tasted such a dish. I hope the book doesn't take too long to come out, as I am dying to discover Syrian recipes. My ancestors lived in Aleppo for a few generations, therefore I am familiar with some of the foods and culture.

Marlene's Mehamara:

1 cup of breadcrumb
5 tbs red pepper paste
2 tbs of pomegranate molasses
1 tbs of cumin
1 tbs of sugar
1/2 cup of olive oil
2 tbs lemon juice, if needed
1/3 cup of water (more or less)
1 cup walnuts
salt to taste

Barbara With Rana Salam In Basta "Helwe Beirut"

Had a great time with Rana Salam. We each live in our little world, but we meet halfway and understand each other completly. We are so taken by our Lebanese roots and have build our life's work on its traditions. Rana and I went to Basta to eat her favorite dessert. It reminds her of her childhood, that's very special. I invite you to discover this adventure taken by two passionate girls.

Proud owner of the shop

Farha wa Marha

Very exotic dessert

The Recipe in Short:

1 kg Italian rice
1 kg tehini
2 kg sugar
3 1/2 kg water
50 g turmeric
200 g pine nuts

Methods of preparation are described in the segment above. Watch it!

To visit the shop:
Makary & Hachem
Basta
01-643423

Tweeting

Everything is moving so fast, never understood what Twitter was all about. Couldn't bother to put more in my little brain (it's overstuffed with so much information - children and food related mostly). One day, I met a very nice man who asked me if I was on Twitter. I said, "NO!" He encouraged me to get into it. With his help, a few minutes of apprenticeship—there I was tweeting away. I sometimes get weird followers (perverts, yuck!) which I immediately block. The blocking was part of my apprenticeship too. Twitter helps me link to a network of food lovers all over the world. I am now happy to be tweeting!

Want to follow me? Beware you might get hungry!

https://twitter.com/#!/BarbaraMassaad

Horeca 2012

It's that time of year again! I'm very excited this year because I will be hosting again for the 3rd consecutive year a stand called the Atelier Gourmand and Lebanese Culinary Heritage. Competitions, presentations, celebrity chefs  performing live on stage will share their passion and innovation in reviving traditions and highlighting trends. Read more about Horeca and related subjects in this issue of Hospitality News.

Here are my views concerning Horeca, as quoted in this month's issue of Hospitality News.

" I have been attending Horeca for about 15 years now. I think it is an important fair, both to people in the industry and to those who are curious about the field. Personally, I find this event to be an important part of my work. Lately, since 2008, with the collaboration of the Hospitality staff, I have been involved in presenting visitors with local foods / producers from all over the country. It started with my involvement with Slow Food Beirut and now has become a personal yearly venture. Horeca gives me the chance to share my experiences with others whilst at the same time I am learning from them too. It is a place where one can exchange ideas and form solid business acquaintances which may last a lifetime."

My Love for Lebanon

It's part of who we are, undeniably and unmistakeably Lebanese! I have lived abroad, traveled the world and yet Lebanon calls me back. Is it the food, the people (not all), the climate, the topography, the air, ... God protect our country from more destruction, corruption, and useless construction. Don't sell your country for a pocket full of gold, you will leave this earth naked as you have entered it.

Okay, me being philosophical today! I'm scared for my country, what can one woman do? As the saying goes, "Make Food not War".

961 Beer : Launching of the Lebanese Pale Ale

 

I was invited to the launching of a new kind of beer by 961 brewers. I asked for a press release from them because I wanted to share with you my dear readers the good news. 961 beer is now producing a beer with local herbs and spices. I like that! Take a minute to learn about the subject.

 

 961 BEER: THE LEBANESE PALE ALE

The first edition of the Brewmaster’s Select: A beer that represents the diversity of Lebanon in one sip.

The Brewmaster’s Select for 961 Beer is a modern interpretation of beer with a distinctive Lebanese background. 961 Beer is releasing its first craft brew to the public - The Lebanese Pale Ale (LPA). This specialty brew is an interpretation of the classic English India Pale Ale combined with Lebanese ingredients that symbolizes Middle Eastern intricacies.

10.000 years in the making, the LPA marks the return home for beer. From the land where beer and human civilization were born, comes a new brew that is a marriage between Western brewing tradition, Eastern complexities, and a sublime expression of the Lebanese Renaissance. It was inspired straight from the Lebanese spice markets. For decades there has been little choice in the diversity of Lebanese beers. This beer provides an alternative for the Lebanese population, with ingredients such as za’atar, sumac, mint, sage, anise, and chamomile. The use of such herbs and spices makes this distinctive craft brew truly Lebanese.

Filled with flavor and fragrance, the LPA has already received international recognition through media coverage by ARTE TV, and Brewbound. The beer was co-brewed with Anders Kissmeyer who was the brew master at Carlsberg for over ten years. Kissmeyer founded one of Europe’s most awarded microbreweries ‘Nørrebro Bryghus’, and now owns his label, Kissmeyer Beer & Brewing. He is also a judge of numerous beer competitions around the world. In August 2011, he received the award for ‘Best Master Brewer in the World’ by the Scandinavian School of Brewing.

During the siege in 2006, Mazen Hajjar and his friends began brewing beer in his kitchen. Two years on, Mazen Hajjar now runs the only microbrewery in the entire Arab world. Within six years, 961 Beer expanded tremendously from producing 200,000 bottles per year to 12,000,000 bottles. 961 Beer has expanded into global markets with orders coming in from the United States of America, the United Kingdom, France, Denmark, Hong Kong, Spain, and many more.

Tawlet Souk el Tayeb will be hosting the launch of this craft beer. Since 2004, Souk el Tayeb has evolved from an experimental farmers’ market to a vibrant organization working on many projects that promote Lebanese food, culinary traditions, rural heritage, and natural environments. Souk el Tayeb's vision is to celebrate food and traditions that unite communities while supporting small-scale farmers and producers, and preserving the ethnicity of sustainable agriculture. Tawlet is the farmers' kitchen where a different producer/cook prepares typical food from his/her region everyday.

961 Beer brews 4 other beer styles, which include the Red Ale, Witbier, Porter, and Lager. 961 Beer is available in bottles and on tap in selected locations throughout Beirut.

Here is a closer look at the bottle

Nowara Lebanon

This video gives you an idea about women and the production of mouneh. I have actually met some of these women from the South. I wish them all the success, nothing is ever easy but with determination and strive, one can attain a lot.

It's the Season for Baby Goats

Photo taken from a recent article on the net, hope no one minds!

This week I am going North to see the shepherd Nizar and his family with my friend Pierrot to visit new born baby goats! You probably know by now that I am in love with baby goat and that is one of the reasons that I am dedicating a book to Lebanese dairy foods. This is my excuse to spend time with shepherds from all over the country—folks who understand the basic meaning of life. It's a glimpse of a different period, of  a past very different from today. I will do my best to portray this lifestyle whilst recording local recipes dealing with the abundance of milk—cow, goat, sheep alike.

Baby Goat in the North of Lebanon

Barbara in Baalbeck Helwe Beirut

It's a special journey to go through the old souk of Baalbeck to meet all the bakers. I particularly loved shooting this TV segment because it is a hobby of mine to just "hang out" with the bakers everywhere and anywhere. The meat in Baalbeck is indeed different from the one we buy in Beirut. Sheep graze in natural environments which make their meat tender and fatty (undeniable truth). Enjoy this trip!

Ta3mini - Lebanese Restaurant Guide

I accidentally fell upon this website last week. It made sense to me that a website like Ta3mini should exist. Makes life much easier! It is very common in the US and in Europe. It is a good initiative and I am going to collaborate with them. I believe that we, as customers, deserve to know the truth. The opinions are not biased, thus reliable. What is interesting is that you can also add your comments to make the site even more trustworthy. So drop in, it's free! The logo of the site is called Abou Zooz, cute no?

"Ta3mini is a Lebanese restaurant guide, the home of every restaurant addict. It hosts quality reviews written by Souad and Jean, a gourmet couple, as well as many valuable guests.

Ta3mini has its loyal lovers, a community of reviewers who share their good and bad experiences. This army of volunteers brings precious insights and different opinions about restaurants.

Visitors can also look for restaurants, searching by location, price and cuisine. Then they can make their choice based on the rankings and reviews.

Restaurants owners also participate. Ta3mini offers them a space to interact with their customers: replying to unsatisfied customers, apologizing for a novice waiter, offering a dinner or promising better quality and service.

We launched this website in 2010 and are already seeing the effects. By opening bridges between restaurateurs and customers and by providing new means of restaurant discovery, Ta3mini and its community are helping to improve the quality of restaurants in our beloved country."

Hommos - Hummus - Humus

3al Jamal bi wasat Beirut - [official clip] Michelle & Noel Keserwany

This is so cute! It's a good initiative taken by two sisters (Keserwany family) from Beirut. Love the song!

Barbara with Chirine Visiting Abou Abdallah and Ashghalouna "Helwe Beirut"

The hummus at Abou Abdallah is delicious! I love to discover new places with my friend Cherine! Ashghlanouna was something very special and it inspired me a lot. I really admire these ladies who work to help widowers to survive. The food is really out of this world and I think that more of these places should exist. Don't you? A lot of people called LBC to know about both places when the show was aired. I'm really glad to hear that our segment is getting very popular. It motivates me to do more. If you would like for me to cover a place or visit someone, please drop a line. I am always open to suggestions.

Abou Abdallah
Dora - Pierre Gemayal Street
Mon - Sat 7:00 - 14:30
01-256286

Ashghalouna
Zokak el Blat - Fares Nemr Street
Friday 13:30 - 16.:00
01-366758 - reservation is a must because the tables fill up quickly!

The Production of Halawa "Helwe Beirut"

I have always been curious on how halaweh is made.Al Kanater, a family-owned operation invited me to visit their plant in Beirut, Mkalles. The father is the one who build this business, it has become very successful. The Al Kanater brand is seen in food shelves all over the world. I was offered a batch of their products and was really surprised to taste the difference. The process takes hard work and years of knowledge. Al Kanater works on abiding to international food standards, while keeping traditional manufacturing procedures. The sesame seeds are imported from Sudan due to their superior quality (as opposed to the Chinese variation). Watch this video, you will learn a lot! Thanks Mireille and Rony, we are counting on you to keep this business flourishing.

Yesterday in Baalbeck ...

An ancient recipe baked in a traditional oven in the souk of Baalbeck

Some clients cook their meals at the baker's

My friends from the Man'oushe Book

The finished product

Apprentice at work

At Dergham Bakery

Learning to make Sfiha Baalbakieh at El Sayed Bakery

Sfiha in all its forms 

The Baker and the Dough

The special relationship of the baker with the dough (makes the whole difference)

The dough

My review of Onno - An Armenian Family Restaurant

My friend Cherine, author of Le Liban Gourmand, has been talking to me for a long time about a tiny cute restaurant under a bridge in Burj Hammoud. Knowing how much I love and treasure Armenian food, she insisted that I go and visit Onno, a brother and sister team: Carmen and Karnig. Last night, I finally made the effort (after a long trip back from Baalbeck) to dine at this Armenian restaurant. The place is very cozy, it seats about 20 persons or so. We were guided upstairs by a friendly waiter who seemed part of the family too. The menu is written in Arabic, but luckily for me, an English version is also available. We were about 8 persons, mostly Cherynne's friends. We started with Arak then a flow of dishes started to appear before our eyes: Armenian salad (chopped tomatoes, cumcumbers, onions, green pepper seasoned with a tangy sauce), stuffed grape leaves (Armenian style with a touch of spice), subureck (of course!), mehamara ( walnut dip with red pepper paste, a delight!), itch (the Armenian version of tabbouleh), spicy fried potatoes seasoned with lots of coriander, mante (with meat - although I would have liked so much to have tasted the vegetarian version made with spinach). The dishes felt and tasted homemade. I like that! In fact, I love that. The selection of music was a bit noisy but a client finally stood up and turned off the stereo (as simple as that!). When the bill arrived, we were delighted because the price was very fair. It's very rare nowadays to find good food with good prices. You leave the restaurant with a full stomach, a bit tipsy with all the arak that you consumed. The icing on the cake was the two cats cuddled at the doorstep who have become part of the Onno family because the owner's wife simply cares and feeds these adorable felines. This is something that you don't see often in Lebanon too... So bravo Onno! I will be back again and again because you inspire good, clean, and fair....

Onno
Burj Hammoud
Aghabios Street
03-801476
Opening hours: 12 - 23 h
*Mon - Sat; if you are a large group the owners will open on Sun.

Ingredients - The Movie

Ingredients

I have copied the synopsis from the press kit for you to get an idea of the movie.

SYNOPSIS
American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline and our agricultural environment is in jeopardy. A feature-length documentary film, INGREDIENTS explores a thriving local food movement as our world becomes a more flavorless, disconnected and dangerous place to eat.

Narrated by Bebe Neuwirth, the film takes us across the United States; from the urban food deserts of Harlem to the diversified farms of the Hudson River and Willamette Valleys and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. INGREDIENTS is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities.

With questions of food safety, accessibility, cost, and health at the forefront, we learn that seasonal food grown close to home provides consumers with a sense of security as they develop relationships with the people who grow and prepare their food. INGREDIENTS empowers and sparks the joy of discovery for living and eating well in a world in need of balance.

Barbara Armenian Christmas "Helwe Beirut"

Serge and Aline invited me for a typical Armenian Christmas feast at their home! What a delightful experience. Armenian food never ceases to amaze me... more to come! PS: Notice their lovely pets, I fell in love with the cat....

Barbara In Barouk "Helwe Beirut"

It is always so special to visit my friend Razzouk and this majestic forest in the Shouf (heaven). On this occassion, we went to visit a very nice family to learn the essential to make pumpkin kebbeh (mountain-style). I say mountain-style because of the use of awarma, traditional meat preserve in the stuffing. Basically, a mixture of chopped onions, awarma, and crushed chickpeas are stuffed into kebbeh balls made with cooked pumpkin flesh mixed with burghul. The result is delicious when eaten hot as soon as the kebbeh is fried (that's another issue). Enjoy!

Barbara in Anjar "Red Pepper Paste" Helwe Beirut

Annie is a dear friend. I have know her for years. We met one day when I asked a friend of my sister if she knew someone who cooked delicious Armenian food. We met, cooked together, and have developed a true friendship.The recipe of red pepper paste is very special to me. It is a mouneh item that I never go without. I go to Anjar every year to live through the ritual and have become a true adept to adding red pepper paste to almost all my cooking. My kids sometimes complain when the dish is too spicy but their palates have gotten used to it. Producing this recipe is a true joy. It is a bit time consuming but if you dedicate a whole day to it's production, you will enjoy the flavors all year long. Love you Annie!

The Tassajara Bread Book

One day, a long time ago, when my aunt Sandra Habal was still among us. She came to see my mother bearing a gift. She knew how much my mother loved baking bread and found this book called: The Tassajara Bread Book written by a Soto Zen Buddhist priest named Edward Espe Brown. The book became mine years later. It is really like no other. In 1995, the book published its 25th edition. The author writes: "I do not bake to be great. I bake because it is wholesome. I feel renewed, and I am renewing the world, my friends and neighbors. Most of us bake in this way."

I understand him so well. When I am feeling sad, like yesterday! I bake bread. It makes me feel so good inside. It is accepting what the earth has given us and making a prized gift to share, especially with loved ones. I think every family should own this book, it is a message of hope, of good baking, of sharing one's passion.

I love the introductory statement of his book (I quote): "Working in the Kitchen—What is it, closer than close? Not impervious or distant, not stiff or unresponsive. A get-down-in-the-mud mind: Food comes alive with your presence, reaching out, laboring, taking the time for flour, salt, water, yeast to come together, for a bowl that breaks, the dirty dishes, a leaky faucet, always more to cooking than meets the eye! Each thing asking to be seen, heard, known, loved, a companion in the dark. "Take care of the food," it is said, "as though it was your own eyesight," nto saying, oh that's all right, we have plenty, we can throw that away. Table, teapot, measuring cups, spoons: the body within the body, the place where everything connects. Ripe, succulent fruit, leaves, stems, roots, seeds: the innermost mind awakening, fully manifesting. What are you up to, after all? What is a way of life that is satisfying, fulfilling, sustaining and sustainable? Cups, glasses, sponges, one body with a hundred faces, a sticky honey jar, the half-empty cup of coffee, each asking to fulfill, each offering the touch of the beloved. Enter, plunge into the heart of the matter: an unknown destination, an unknown adventure unfolding with your wits about you and your not-so-wits. Things emerging in life. Life emerging in things, no separation. Concentrating on food, concentrating on myself, with heart opening, hands offering, my everything be deliciously full of warmth and kindness. Coming from the earth, coming from the air, a cool breeze, a spark, a flame, go ahead: Cook, offer yourself, hold nothing back. Cooking is not like you expected, not like you anticipated. What is happening is unheard of, never before experienced. You cook. No mistakes. You might do it differently next time, but you did it this way this time. Things are as they are, even if you say too much this too little that. And if you want things to stay the same, remind yourself they have no unchanging nature. "Wherever you go, remember there you are." O.K? Go ahead. Keep moving. Watch your step. "

The author

A Zen priest from Fairfax, California. Wise, clever and often surprisingly wrathful: Edward Espe Brown. Author of the famous Tassajara cookbooks, philosopher, Zen teacher and master chef. Doris Dörrie met with Edward Brown and he told her about his life. She participated in his lectures, watched the master in the kitchen and in his cooking classes. Under Edward Espe Browns guidance, cooking is more than just providing food. Cooking, or better, knowing how to cook, is a matter of caring for yourself and others. Without romanticizing Edward Espe Brown and his work, Doris Dörrie succeeds in capturing the magic moment where practical advice unlocks wisdom and deepness. A Zen monk shows us the sensuality of baking bread, the philosophy of radishes and the serenity of carrots. It is not just a culinary delight but also makes us a bit wiser.  Watch the trailer of the How to Cook your Life movie.