Jibneh baladi "White Cheese"

Jibneh baladi is the cheese made in high mountains all over Lebanon by shepherds and their families. It is very delicious. Often the milk is derived from a mix of goat and sheep milk. The milk of the sheep gives the cheese a stronger taste because of the percentage of fat available in the milk. Charbel Chamoun and his family were so kind to me during our shooting and I felt right at home amidst all these beautiful animals. The technique of production to make the cheese is not so difficult, the result is well worth it. The milk is usually not pasteurized. To prevent any health problems, the animals are kept clean and free from any diseases. This and many other recipes will be included in my next book CHEESE. 

La Pizza a Cheese 2011

The president of the AssociazioneVerace Pizza Napoletana talking about PIZZA

One of the highlights of visiting CHEESE in Bra, Italy this fall was to train (for two hours) with people from the Verace Napoletana Pizza Association. You could say it was a dream come true for me to meet with these fine people. Why, you may ask. I have had a passion for pizza-making for such a long time. Those who know me, know this. In fact, very often I invite my friends and family for pizza because I really enjoy baking and eating pizza. My Man’oushé book started with a dream of going to Italy and doing a thorough study on the pizza. One sees the grass greener on the other side always, yet I was wise enough to carry out this dream in my own country in search of all the baked foods in a typical street corner Lebanese bakery. The Verace chef showed us how to make the pizza according to the standards and regulation set by the association. I met a chef lately in Lebanon, owner of da Giovanni and Marguerita. I told him of my meeting with Verace, he did not believe me at first. Later, he was convinced. We shot a segment for Helweh wa Moora (who's name now has changed to Helweh Beirut) one week later for me to stay in the pizza-making mood. The show focused on how to make the best pizza (straight from a fellow who comes from Napoli), stay tuned... Giovanni and I had so much fun that we both forgot that the LBC crew was there, as we talked and talked and talked...He is special!

I was chosen to try because I asked so many questions

The dough is garnished with canned San Marzano tomatoes, buffalo cheese, fresh basil leaves, with a drizzle of olive oil

Before

After

Pizza Marinara

Beirut: Schuhbecks Reise in die Welt der Gewürze

Chef Alfons Schuhbeck is a famous chef from Germany who came to visit Lebanon. I was introduced to him by a dear cousin from Aleppo who lives in Germany. He was treated to a faboulous array of Lebanese food in the presence of talented food producers, thanks to the hospitality of the Doumar family. Great souvenir.

For further reading (in German), read the blog.

Schuhbecks with Chef Joe Barza :)

Schuhbecks with Jean Doumar, our kind host

Potato Kebbeh

Eating grapes from Mayrouba

Today I spent the day EATING! I visited Therese Sarkis at her mother's house in Mayrouba. We shot the segment for Helweh wa Moora : the making of apple jam. I will post the segment when it is diffused. I want to share with you a delicious recipe that Shahideh Saadeh Sarkis shared with me. She made this delicious kebbeh for us while we were at her house, among many other saj items. The recipe differs from the traditional potato kebbeh because instead of using burghul, she uses walnuts. Adding tehini also is innovative.The recipe is said to be from a neighbor in Jounieh who is originally from Deir el Ahmar in the Bekaa.

Shahida, an 87 year old woman, preparing lovingly the potato kebbeh

 Potato Kebbeh (Kebbet Patata)

1 kg potato
1 bunch of fresh mint
1 medium onion
1/4 cup of tehini
200 gr chopped walnuts
salt 

Boil the potatoes. When cooked, peel off skin while hot. Grind the potatoes in a vegetable mill in a large mixing bowl. Chop the mint leaves with a sharp knife. Do the same with the onion. Chop the walnuts or crush them with a pestle in a mortar. When potatoes cool, mix all the ingredients together. Slowly combine the tehini into the mixture. Thoroughly mix with hands. Add salt to taste.

Serve with a bunch of fresh mint leaves and onion. Add a drizzle of extra virgin olive oil.

The final product

Therese, her daughter, fixing the trimmings for the kebbeh

Zaatar Prodruction with Abu Kassem in Zawtar

At this point, I think introductions are not necessary. Abu Kassem has always been a great part of my research and has become a good friend too... He originates from the Nabatieh in a small village called Zawtar. With the help of AUB and Land and People, he was able to carry on his dream (to grow zaatar from seeds). His life has changed because of this discovery. He became an authority on an important agricultural practice and has given future generations something to build on. Watch the show, it's very interesting!

Abu Kassem is always happy in midst of his zaatar plantations

Sheep in Motion

Feel the energy

Cooking Seafood in Tyre with Chef Joe Barza and Chef Habib Hadid

I had a great time shooting this segment. Not only because I was surrounded by two great chefs, but the combination of both talents in the kitchen of the restaurant "Le Phenicien" made an exceptional meal.. Both chefs are very attached to the ancient city of Tyr in South Lebanon, where they originate. With seafood, the key to delicious food  is to have simple recipes that bring out the taste of the fish or shellfish. The freekeh that Chef Joe prepared was light and yet wholesome and robust, just perfect! Chef Habib has had decades of experience cooking seafood and it certainly shows. I was impressed. The city of Tyr is currently going through major reparations. I just hope that the ancient ambiance remains and that the architecture is preserved professionally. We shall wait and see...

With Chef Joe, by the ancient fishing shore of Tyr

Very exciting to be amongst two great chefs

Chef Joe cooking his seafood freekeh

Chef Hadid's creation

Chef Joe's creation

A fisherman from Tyr

Tasting the day's creations at Le Phonecien