Gou - A New Gourmet / Tea House Shop in Beirut

Gou, a new concept, developed by Patricia Kebbe - an old friend of mine, is inviting its clients and friends to a sugar designing workshop with Ms. Claire Vincent, who is the founder of Belle de Sucre www.belledesucre.com on the 3rd of December starting 6pm with a gourmet "Afternoon Tea" at St. Nicolas, Ashrafieh.

The atmosphere of the shop is very friendly and takes you on a gourmet world tour with its diversified food products. You can enjoy a delicious breakfast, lunch, or early dinner made with tender loving care (with the inspiration of the products showcased). Patricia is always there with friendly advice and a warm smile to show you the way. I took my family a week ago to have lunch and was truly delighted by the food and the cozy atmosphere. I asked Patricia to send me a few names of her products:

The des Amants, The du Hammam, The des Concubines

Anastasia, Prince Vladimir, St Petersbourg

Belgian Chocolate with Reglisse, Baies Roses, Cardamom, Piment de Jamaique...

Pink Guava, Ginger, Chocolate Pistachio Jam

Langue de la sorciere naturally colored pasta

Risotto with porcini mushrooms

Fleur de sel avec piment d'Espelette, Sel diamant rose d'Himalaya avec herbes sauvages ou epices grillees

Confetti Candy Flowers

Foie Gras with Vinaigre Balsamique or Fig

Pain is good Hot Sauce

Forbidden Organic Black Rice, or Red Rice from Bhutan

Lips, heart, christmas tree, star and spoon design sugar

Kenya, Hazelnut, Colombia, Vanilla Coffee

Lavender, Jasmine or Poppy flower syrup from south of France

Miel de chataigner, de montagne, thym romarin, calissons de Provence

Almond Honey, Pistachio, Ginger, Aztec Cacaos.....

If this dosen't capture all your SENSES, then don't bother reading this BLOG!!! I'm very pleased for my friend and look forward to many food adventures together...

Radio Interview - Slow Food in Lebanon

http://www.theworld.org/?s=slow+food+Beirut

A radio report done by Aaron Schachter , Middle East Correspondent for BBC's The World, on the Slow Food Movement in Lebanon. I was interviewed as the crusader for the mouneh.... YES!

New Delivery Date for Biobox

I have just been informed that Biobox will now deliver on Monday instead of Thursday. The last day for making your registration online is Saturday. This makes more sense to me because now I can plan my whole week accordingly. It was very difficult to receive my goods on Thursday and leave them till the next week, as often on the weekends we go out... I hope this will help some of you! Thanks Mr. Rizk!

Verjuice- hosrom in Arabic

What is verjuice or hosrom?

Unripe grapes are picked to make a concentrated sour liquid called “hosrom” or “verjuice”. Because the grapes are unripe, they are very sour. This juice is used to season food, adding an acid flavor to various dishes. It is a great substitute for lemon juice or vinegar and can be used in cooking. It is the perfect seasoning for all kinds of salads.

Here are some ideas for you to use this delightful liquid:

Use instead of vinegar or lemon juice in salad dressings;
Use instead of white wine or brandy when deglazing pans;
Poach fresh fruit or reconstituting dried fruit;
Drizzle over grilled fish or barbecued baby octopus;
Cut the richness of sauces or meat dishes, especially with pork;
Use instead of balsamic vinegar when caramelising onions;
Heavily reduced use as a topping for ice cream;
Use in the preparation of mustards.

Do you have any suggestions? Write your comments.

A Special Book done by Special People

December 10, 2009

From 5 to 9 pm

Dome City Center, Martyrs Square, Downtown Beirut

A collective exhibition of the photographers’ work featured in the book will be held until the 20^th of December.

25% of the book’s revenues will be donated to the Children’s Cancer Center of Lebanon as a contribution of the photographers and the publishers.

I am very proud to be one of those photographers in the book and hope to see all of you at the exhibition.

The Date is Set for Celebrating Eating Locally - The Terra Madre Day

Slow Food turns 20

Slow Food was founded in 1989 to promote the pleasures of the table and regional food cultures and to protect them from the homogenization of industrial food production. With gastronomy bound inextricably to agriculture, the environment and the health of communities, Slow Food has naturally broadened its focus over the years to actively support producers who demonstrate a small-scale, sustainable and local food production model.

In 1999, Slow Food launched the Presidia project which has since involved thousands of small producers across the world, strengthening local economies and saving cheeses, breads, vegetable varieties and breeds from extinction. The worldwide Terra Madre network was launched in 2004 to give a voice and visibility to these farmers, breeders, fishers and artisan producers, and to bring them together with cooks, academics, youth and consumers to discuss how to improve the food system and strengthen local economies. Today the Terra Made network is made up of more than 2,000 food communities.

Slow Food has chosen to celebrate its first 20 years with Terra Madre Day in recognition of these communities' remarkable achievements and their crucial role. Terra Madre Day will be celebrated by food communities and Slow Food's network of more than 100,000 members across 150 countries, grouped in 1,300 convivia - local chapters - who are working to defend their local culinary culture. The convivia have always formed the backbone of Slow Food, spreading the philosophy far and wide by organizing events and activities.

Slow Food develops countless activities, projects and events all around the world, at the local, national and international levels. Most of these actions revolve around four key themes: food biodiversity, food and taste education, connecting producers and co-producers (shortening the food supply chain)and developing networks.

It's on the Tuesday the 15th of December - The basic idea is this: An all day market with various producers including food producers cooking with traditional recipes and ingredients, wine producers from different regions in Lebanon - The event will take place from 8am to 8pm - a fun filled day with a market in the morning, and in the afternoon a food and wine tasting and sampling. All this to celebrate the Terra Madre family and it's philosophy... All are invited... Come and join us at Hamra, Bread Republic Alleyway. If you want to be involved send a mail to info@barbaramassaad.com

Tawlet Souk el Tayeb

OK, so I finally found a restaurant that resembles ME. I'm so pleased. It was wonderful! Bravo Kamal, you have done it once again. First, I love the fact that no soft drinks are available. The only drinks (which are natural) include Arak, lemonade, Lebanese beer, and coffee and tea - no poison! The buffet consisted of a meal prepared by our dear Oum Ali (Mona) from Majdal Zoun. Oum Ali makes delicious manankish on Saturday at the Souk in Saifi village on Saturday morning and at the Slow Food Earth Market on Tuesday in Hamra. It consisted of Moghrabieh, Kebbeh Nayeh Jnoubieh, Kebbet Banadoura, Mhamaret Djej, Mjadara Hamra, Hommos, Makanek, Tabbouleh, Mixed Salad, and Yakhnet Batata. It was delicious. The Moghrabieh was made by hand, not formed into small balls, but resembling a dish of burghul with a thick and mushy consistency. Desserts included: Brioche, Arisheh w Assal, Ashtalieh, and a cake from Canelle. I was so taken by our meeting with Cathy and Maria, crying all through our talks, that I forgot to take photos. Something magical happened that day with all of us! I think a great product will come out of this meeting. Regardless, I intend to come back and photograph all. Price wise: the buffet is for $25 or one can have a dish of Moghrabieh w salad for $10. It's very fair, given the amount of food you are eating. Opening hours are 9am to 6pm. To reserve a table call 961 1448129. The address is Naher Street, Chalhoub Bldg. Ground floor, facing Spoiler Center, dead end at the corner of Anthurium flower shop. See you there!

Time Out Magazine, Issue no. 14
The social worker and chef has become known in the community for his continuous efforts towards making 'eating well' attainable for all - Mouzawak has worked hard to foster an appreciation for small producers in villages across the nation.

Today, Mouzawak has at last finished building a stage to help expose the skills of those often seen as mere labourers - he calls it the K Workshop. 'It bothers me to see the general public regard these major contributors to our wellbeing as inferior. I strive against this view,' Mouzawak declares enthusiastically.

I agree with you completly Kamal, they should be put on a pedestal, as they are the bearer of the essentials of life - good food, good friends, and the simplicity to share it all... I shall be making them honor too soon in my Mouneh book... Can't wait!

In Divided Lebanon, Farmers' Market - a Model of Unity

By Jocelyne Zablit Agence France-Presse BEIRUT - On a parking lot in the heart of Beirut, Kamal Mouzawak has managed no small feat - uniting Lebanon's ever-divided religious communities around one common passion, food. From Hussein Abu Mansour, from a Druze village in the southern Bekaa region, to Mona Al Dorr from a Shiite village near the Israeli border, to Sarkis and Lina Geryes from a Christian town in the north, all have joined to battle it out on the culinary rather than the political front. They and several dozen other small-scale farmers and producers come twice a week with their baked specialties, preserves, vegetables, olive oil, fresh fruit juices and other products to Souk El Tayeb, Beirut's first farmers' market. "We don't even acknowledge politics at the souk," said Mouzawak, a chef and television personality who launched Souk El Tayeb in 2004. The 40-year-old entrepreneur who speaks passionately about his project was born into a family of farmers and his aim through the market is to perpetuate Lebanon's rich culinary tradition. "Tradition, after all, is heritage," he said. "And there is no such thing as religious cuisine in Lebanon.” "Whether Christian or Muslim, we all eat the same foods. The differences are more regional." The farmers at Souk El Tayeb want nothing to do with the political turmoil that has shaken their country in past years, pitting the different religious communities against each other. Their interests revolve more around who can bake the best kebbeh, a traditional dish made of minced meat and burghul (crushed wheat), or come up with the tastiest tabbouleh, a parsley-based salad, or grow the most mouth-watering vegetables and fruits. 'Make food not war' "It's a known fact that you can unite people through dialogue and that is what we have done here through food," said farmer Abu Mansour, 54, sporting the traditional baggy black pants worn by Druze men and a grey handlebar moustache. For Rima Masood, 42, the market has been a blessing, allowing her to send her seven-year-old daughter to private school and to plan ahead. "It has changed my life," said the mother of three on a recent Saturday as she baked manoucheh - a flatbread topped with a thyme mix - over a wood-fired spherical metal dome. "My family used to grow peaches and sell them in the summer and we would borrow money to make it through the winter. "Now I can even think of renovating my house and buy things." Shoppers at Souk El Tayeb find an amazing variety of high-quality products ranging from organic vegetables and fruits to honey, marzipan, cheeses, laurel soap and bread. The stalls are also laden with mouneh - traditionally preserved foods for the winter. Mouzawak has also endeavoured to revive grandma's recipes, including fassolia hammaniyeh, a bean dish from the northeast village of Hammana, thistle-based dishes from the Shouf region, and mwaraka, a baklava-like pastry, in a bid to preserve the country's culinary heritage. The market, which caters to well-heeled Beirutis, has met with such success that Mouzawak in the last three years has taken his show on the road, organising themed food festivals around the country. A restaurant - Tawlet Souk El Tayeb - will also soon open its doors, featuring meals prepared daily by different cooks who will each bring to the table a regional specialty. "I am most proud when I hear a farmer say that the souk has changed their life," said Mouzawak, who refused to shut down the market during the 2006 war between Hizbollah and Israel or through the political turmoil of recent years. "Our basic message is 'make food not war'." Ahmed Khodr Hussein, a Sunni farmer from the region of Akkar in northern Lebanon, couldn't agree more. "I earn my living every Saturday and Wednesday at the souk," said the 53-year-old father of 15 who is known as Abu Rabii. "You have more than 47 families who live off this market, united under one roof," he added. "If only the entire country was like that." 16 August 2009