The Cover of Mouneh

Indrani Sen's Interview

I was cleaning out my e-mails the other day and found this interview conducted by New York reporter, Indrani Sen. She came to discover Lebanon and it's rich culinary roots. She came to my house —we had a man'oushé-making session and of course we ate the product of our labor. I looked over the interview and thought it would be suitable to post on my blog.


Indrani Sen's interview with me:




1. When did you become interested in food and what sparked your interest?


My interest in food started early in my life. I can remember my father writing me a postcard from Paris, while on a business trip "YOUR SAUCE BOLOGNAISE WAS ABSOLUTELY DELICIOUS". I was so touched by this compliment. I must have been about 8 or 9 years old. I was brought up in an atmosphere where food was not only to feed oneself but an art in itself. Later in my life, my father opened a restaurant when I was fifteen years old and I worked there after school for three years. So I guess you can say, my interest in food has always existed.


2. How did you get the idea to write about man'oushé?


The idea to dedicate a whole book on man'oushé came about from a romantic dream I used to have. The dream was to make a thorough research on the pizza and the people behind this legendary pie. After having my three children, making dough became a passion. One day, after finishing a training in a restaurant, I woke up with the idea of doing a research on the man'oushé and disregarding the idea that the grass is always greener on the other side. What was available here in Lebanon was pretty magnificent— I just had to go and search for it—and that's what I did...


3. And mouneh?


The mouneh is the traditional Lebanese pantry. Being a fervent believer in everything that comes from the pantry. It was obvious that this was indeed my next step. The mouneh research is harder because there are so many subjects in so many different areas: dairy, pickling, jams, preserves, dried fruits and vegetables, etc...As the motto says, "SUCESS IS NOT THE DESTINATION, IT'S THE JOURNEY". I am learning a lot and having a great time doing it.


4. Why did you choose those two subjects, instead of other aspects of Lebanese cooking?


The journey is not over, I hope it's only the beginning. I will devote myself entirely to all aspects.


5. What is different about the relationship the Lebanese have with food, compared with other countries?


Food for Lebanese is everything. It's a way to be hospitable, it's a way to be sociable, it's a way to be creative, it's a way to be focused. Food is a celebration for the Lebanese— it can become their reason of being.

6. What role does food have in your household?


Food plays a very important role in our household. My son is very much interested in the culinary arena and not only does he love to help me cook, but he loves to EAT! My husband always says" If my wife is happy, the food is great; if she is sad, the food is not so great". It makes you think of that special ingredient that makes homemade food so special....My two daughters have a replica of our real kitchen in their playroom and play hours serving all kinds of delicious make-believe food to their dolls.I guess food definitely plays an important role in our family life.








In the kitchen of our summer home, baking our Sunday breakfast— man'oushé!

You are invited !

Come to Tawlet on November 18 from 6 p.m to 10 p.m and at Librairie Antoine in ABC Ashrafieh on November 20 from 5 p.m to 8 p.m.for the launching of Mouneh: Preserving Foods for the Lebanese Pantry.

Fish Tonight

I always say the best gifts are "food-related". Yesterday my husband Serge came home with a big bag in his hands. He was struggling to get in with his lunch bag, the bag full of "God knows what!" and his briefcase. Everyone jumped to kiss him, even the dog Belle pleaded for her daily caress. Then everyone went away leaving him with all his "stuff", ignoring his distress.  He got angry that nobody rescued him, put the bag on the kitchen counter and stated, "This is fresh fish from Syria from the a lake in Homs fished by Sleiman yesterday." Sleiman works with my husband at the family factory. I ran back to the kitchen immediately and we all started laughing!

So today, I was very inspired with this gift. I crushed garlic (lots), chopped an onion, squeezed some lemon juice, brought out my magical ingredient (olive oil from Beino, Akkar) and started on my masterpiece... all modesty apart, of course... It just adds flavor to the story... So, I thoroughly washed the fish with lemon juice and water. Drained the pieces well. Mixed garlic, lemon juice, added a teaspoon of paprika and poured the whole mixture on the appetizing  fish. I added the chopped onions, and chopped lots of fresh cilantro (coriander) to finish the work. A sprinkle of salt and the fish was ready to be cooked in the hot oven. It is very important to preheat the oven when baking, I always say... Now I'm going to sit down with my family and relish the savor of this delicious gift from Syria, Thanks Sleiman!

The fish before / after  it was cooked! Can you smell the coriander???? OK, I'm definitely hungry!

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My Photos in the New York Times

I invite you to watch this slide show with my photos taken of  my friend Chef Joe Barza's delicious Lebanese recipes. We are dreaming of doing a book together someday, maybe when I finish Mouneh and he finds time for me! :) He has become a famous chef who is sought out in all continents of the world. He spends his time traveling and cooking for many who are really impressed by his craft. Bravo Joe!  

Slide Show NY Times

My Printer's Reaction

He said, "It's 98% perfect! and I don't say this to everyone" So I am going to work on the 2% fallacy, as I am a beast of PERFECTION!!! This motivated me even more ...Now I am in the process of re-reading again and again, so amazing to see the book coming to life. We are testing different types of papers to see which one is best suited. There are so many variables that are taken into consideration when one wants to print a book... If you have a few hours, I'll tell you about them one day over a lavish meal...and a few glasses of red wine... :) OK, back to work...A lot of adrenaline... Keep thinking of Julia Child and her determination, gives me courage...The children are studying today at home, a collective state of mind. Better days ahead!

Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
Kahlil Gibran

Watch as a new life blossoms, slowly, naturally - as nature intended.

Next Step to Bringing the Book to Life

Today is the first day of the rest of my life, AGAIN! ... It is indeed a stepping stone for me! I am going to the printers to test papers and to get all the necessary information to advance. I have finished correcting the text of the book (now we have reached 580 pages, without the index). It is starting to look like a Bible... I have made 5 copies and have given them to people I trust to get their input on the material. At a certain point, one can't read one's work anymore. You get a sort of nausea and everything becomes blurry. I know I will read the book over again at least twice, but now I'm giving it a rest. I have put it on the shelf next to me for later viewing. When I go through all the pages of the written text and photos, it's kind of looking through an album (family / food / memoir). I have a file on my computer with the whole book. All I have to do is click a button and the pages unravel before me, it's quite magical. I thank God that I was able to finish and go through with the book, as it has not been an easy process. In this project I've had to be a cook, a photographer, a psychologist, a chemist, a mathematician, and so much more... Am I exaggerating, perhaps but that's how it felt.Many lessons were learned in the process. Of course I learned to produce the Lebanese pantry (MOUNEH) but at the same time I went through experiences which are even more important. I have met and socialized with the people behind the food production process from all regions of the country. I have shared this experience with my children, making them realize that they belong to a greater entity that is wider than the one that they are living in. It has taught them empathy, traditions, and has given them assurance... I know that this will have positive repercussions on their lives in the future.... I am sure! After all, we are all a product of our childhood and our childhood experiences. One friend viewed the book and exclaimed, "What is this a family album?" It is indeed one that I want to share with my fellow Lebanese. It is through the eyes of a photographer and the eyes of a woman like me who cherishes more than anything the livelihood of her children that I invite you to share my experiences to live through the Lebanese mouneh. The mouneh is part of an instinctive maternal characteristic - to nourish one's family and to preserve for times of need. It is imperative that the new generations learn the essentials of harvesting and storing one's abundance for later use. Commercial products will NEVER take the place of home preserved goods.... I am grateful to all those who have become a part of the making of the book. There are so many...

Off I go on my adventure, wish me luck!

Eat the World in Lebanon

Eat the World
09 Apr 10 - Sloweb
A Portuguese chef-writer couple and friends of Slow Food have embarked on a trip around the world to discover different cultures through the pleasures of the table, and share this knowledge with their home country. In their project Eat the World, Maria and Francisco Martins da Silva will travel through 23 countries in 365 days, living with families and learning recipes and techniques from local people - from housewives to renowned chefs. Their experiences will be documented on their website, a national Portuguese newspaper and a food magazine.

“Our aim is to make Portuguese society know what’s happening in the different countries in the world: what people eat, their traditions, where our food comes from, etc.,” the couple wrote. “We believe that cooking is the extension of our cultural, historical and religious heritage...We want to unveil local gastronomy, discover the world through the kitchen and describe it on paper, revealing it to others. ”

Maria and Francisco also spoke of their commitment to the responsibility tied hand in hand with gastronomy. “We are very in tune with Terra Madre. We’re interested in discovering the deep connection between plate and planet, and focusing on the role people play in eco-gastronomy. It makes us sad to think that there are hundreds of millions of people that do not have enough to eat and hundreds of millions more that overeat. On the one hand, malnutrition and the other, obesity...The choices that we make affect the world of those who aren't given the chance to choose.”

Since departing from Portugal in February, the couple have visited Mozambique, Zanzibar, the UK, Turkey and Syria and will soon head through the Middle East and Asia, North and South America. Their story, photographs and video recipes can be followed on their website Eat the World.

Article taken from the Slow Food Website.

Check out their website at:  Eat the World

This adorable couple came to visit me about a month ago at my home. We sat around drinking beer and spoke for hours about FOOD. I made them mana'ish with an assortment of local cheeses and Lebanese pickles because I thought that would be the appropriate food to serve them (given my background). They are really doing something wonderful. Maria sends me mails every so often telling me of their exciting trip. They have covered a lot of miles and continue to do so, while discovering the food traditions of each country. I envy them, who knows ... !!! I have good news, I have finished my book Mouneh, with the help of many people for whom I am so grateful. I shall site them in the book. Now I am especially grateful to my patient friend Jill Boutros who is editing the text and to Mirna Hamady , the graphic designer who is putting it all together... So much work, but I have faith... I'm almost there ...I want to stop sitting on my computer for more than 12 hours a day...I am going to take a trip to the Bekaa to write the introduction of the book, as I promised myself. I definitely need this closure... kind of like giving birth... can't sleep, I can eat, but too excited...

Things Happen for a Reason

Today something very bizarre happened to me, as it always does. From the very start of my culinary path, things have happened to me for a specific reason, I've received an e-mail on the subject. I will enclose it. I have met many people for a reason, I have visited a place for another reason, I have experienced an adventure for the sake of learning a valuable lesson, etc... Some of you may say, "this happens to all of us!" and I agree.

I was writing about soap making today for my Mouneh book. Two recipes will be included: The first is on how to make olive oil soap and the second one will give a detailed description on how to make laurel soap. It took me all morning to "decrypt" my findings.... OK, this is me being dramatic... I viewed a cd I had purchased a year ago in Saida concerning soap making, then I stopped and called my girlfriend to ask her about the founder of the Foundation. One hour later, THE FOUNDER called me to ask me about my project. It was really a weird coincidence. So I hope that this streak of telepathy will continue and that all goes smoothly until I find a way to print my 550 page book, full of photos - recipes - and stories. I have faith. It needed to be done, it's done - now the business side (which I absolutely despise). Oh and guess what, I have an idea for my next project, actually 3 ideas ... if only there were 24 hours in a day... I have the rest of my life to write about food, and that is what I shall be doing... What is the worst thing that can happen to a food writer? The food writer goes on a DIET!!! Wish me luck!

Here enclosed is the nice words I received through an e-mail from my friend Diva which make perfect sense to me...

People come into your life for a reason, 
a season or a lifetime. 

When you know which one it is, 
you will know what to do for that person... 

When someone is in your life for a REASON, 
it is usually to meet a need you have expressed. 

They have come to assist you through a difficulty, 
to provide you with guidance and support, 

To aid you physically, emotionally or spiritually. 

They may seem like a godsend and they are. 

They are there for the reason you need them to be. 

Then, without any wrongdoing on your part or at 
an inconvenient time, this person will say or do 
something to bring the relationship to an end. 

Sometimes they die. Sometimes they walk away. 

Sometimes they act up and force you to take a stand. 

What we must realize is that our need has been met, 
our desire fulfilled, their work is done. 

The prayer you sent up has been answered and 
now it is time to move on. 

Some people come into your life for a SEASON, 
because your turn has come to share, grow or learn. 

They bring you an experience of peace or make you laugh. 

They may teach you something you have never done. 

They usually give you an unbelievable amount of joy. 

Believe it, it is real. But only for a season. 

LIFETIME relationships teach you lifetime lessons, 
things you must build upon in order to have a 
solid emotional foundation. 

Your job is to accept the lesson, love the person 
and put what you have learned to use in all other
relationships and areas of your life. 

It is said that love is blind but friendship is clairvoyant. 

Horeca 2010 - BeirutNightLife Interview

Take the Time to COOK

I read an article written by Michel Ruhlam yesteday and I thought it was important for me to share it with you you. Why you may ask? First take a look at the article: michel ruhlam's article, author of many books including the Making of a Chef.

The message is clear, good things take TIME! You have to invest in the cooking process and experience to feed your family. There is something magical when all the love and energy of a mother / cook is transmitted in the food and consumed by the family. Food should be a celebration between family members. One meal per day, at least, together should be a necessary ritual.

When I first got married, years ago, I would spend 1/2 hour during my lunch break at work writing my grocery list to prepare a meal for my husband and I every night. At 5:00 o'clock, I would head to the market and buy all the necessary goods. I would come home and cook up a storm to celebrate our evening. Years later, the children arrived into our lives. The menu got more intricate as everyday the "plat du jour" had to contain all food groups.

I have become a very busy person too. like you...I work on books, I take care of my husband, 3 children, a dog, and a cat, but I make it a point to always have wholesome food on the table to feed my loved ones. I don't underestimate its importance and its significance. It's a way to show my affection. It symbolizes a maternal instinct. It reassures my family that "home is where the heart is."

I will always remember an instance when days after our wedding, I invited my husband's Belgium relatives for a barbecue. The house was not furnished, but the kitchen was equipped. That's all that mattered. I cooked up a lavish lunch for my guests. Uncle Henry, the jovial husband of my husband's aunt, took me aside. He said with a smile, "You will succeed in your marriage, I feel it! - the way that you feed your family will be the best way to unite them and to keep them close." I understood what he was saying because I had witnessed the same thing with my husband's mother as she fed her 5 children and husband daily. The dinning table was a source of happiness, of laughter, of quality time spent together... It was now my turn to set the example.

Having said all this, I hope that some of you may come to realize the importance of taking time to celebrate one's meals, be it as a large family or a small one. Life goes by so fast, cherish the moments and slow down to appreciate each bite alone ... discover the endless ingredients and flavors available out there...

Invite your children to the kitchen and make them part of  what should be the heart and soul of the house...and build memories of a lifetime together ..

Defininng cooks, the Slow Food Way

Definition of cooks according to Slow Food, this says it all!

Cooks play an essential role. They are the interpreters of a territory, who can add value to it through their own creativity. The Terra Madre cooks understood that pleasure must not be separated from responsibility to producers, without whom none of their work would be possible. In this way, they reinforce the food communities, through dialogue and collaboration with producers, and fight against the abandonment of cultural tradition and standardization of food. And it is in their restaurants that this philosophy reaches consumers.

I know there are many creative and talented cooks in Lebanon. I think they play an important role in keeping our culinary heritage alive. Many cooks are using basic Lebanese ingredients and are doing magnificent creations with the food. Lebanese cooks should be cherished, put on a pedestal, respected, and given the opportunity to shine in our society. I think this is currently taking place, slowly but surely...

Slow Food Newsletter

I just got the Slow Food newsletter in the mail. Here is a glimpse:

"Slow Food is working to help communities around the world to rebuild their local food systems in order to eat better, protect the environment and maintain cultural diversity."

The most exciting news is that the program for the Terra Madre meeting has been published:

Terra Madre 2010 Cultures and indigenous languages at the fourth world meeting of the network

More than 5,000 representatives from the worldwide Terra Madre network will meet in Turin, Italy for the fourth time this October 21 to 25 - coinciding once again with the international Slow Food fair Salone del Gusto. The five-day meeting will bring together food communities, cooks, academics, youth and musicians from all over the world, who are united in a desire to promote sustainable local food production in harmony with the environment while respecting knowledge handed down over the generations.

A new feature in 2010 will be a focus on cultural and linguistic diversities - in recognition of the need to defend minority ethnic groups and indigenous languages, and with an appreciation of the value of oral traditions and memory. At the opening ceremony, representatives of indigenous communities from all continents across the world will speak to the audience in their native languages.

The second day will be dedicated to examining eight crucial issues for the future of agriculture and the planet (from biodiversity to renewable energies and education to traditional knowledge). On the third day communities will meet in national and regional sessions, while on the fourth day Earth Workshops will be held.

The official closing session of Terra Madre will be marked by the presentation of a program of proposals from the Terra Madre network for a sustainable future.

There will be specific opportunities during the event to receive information, to present projects involving taste education (gardens, canteen projects etc.) or food biodiversity (Presidia and Earth Markets) and to organize Terra Madre Day in your community or country - with the second edition to be held on December 10, 2010 around the world. The Terra Madre youth network will play an important role during the event.

For Terra Madre information and updates: www.terramadre.org

Massaya - 1st of May

I went with my family on the 1st of May to the winery Massaya. They were hosting an arak workshop so I thought this would be the perfect opportunity to learn more about arak production. A delicious lunch was served with an array of traditional Lebanese dishes. My favorite corner was where two women from the Bekaa cooked marquq - paper-thin bread. The lighting was perfect and I couldn't stop myself from indulging in both the bread and the photo shots. We lunched with our friends the Bosquin family and a very nice couple who own a restaurant in England, The Dock Kitchen . It was a very relaxing day!

As we arrived, everyone was busy preparing for the lunch.

A general view of the vineyards, very romantic!

This is where the arak, after being distilled three times, is conserved for at least 6 months.

Kishk pies being prepared the traditional way.

I simply couldn't stop photographing this woman.

One more shot!

Isn't he cute?

I have come to love this traditional drink, often called the lion's milk.

The frikeh was simply delicious!

Grilled vegetables served with lots of sesame seeds.

A nice dish of  meat shawarma ....

Final Day at Horeca

I think the final day was one of the best days at the fair... We had two important guests: Al Hallab and Baba Sweets. Al Hallab is notorious for its production of delicious oriental sweets, a destination one always visits in Tripoli. Baba Sweets is another famous stop located at the other extreme of the country in the city of Saida, among other locations. Things definitely got sticky with all the sugar, but it was definitely a great treat for both Chef Richard and I, and of course our huge crowds.

Al Hallab prepared Halawet el Jebn - This is made with unsalted fresh cow milk cheese that is boiled for a few minutes. Its water is thrown out and butter is added, melted and mixed with semolina. The mixture is cooked to a fine dough then it is put on a large round tray. The cheese is then pulled and stretched and becomes very elastic. It is cut into even squared shapes and filled with ashta - curd cheese. The whole is drenched with sugar syrup. A true delicacy!

Baba Sweets prepared an array of oriental pastries with an innovative twist for today's customers. Crowds stretched out their arms for a small bite, as the Baba Sweets employees frantically worked hard to serve everyone. The portions were very generous. I particularly enjoyed eating the aashet el saraya with the misk ice cream.

3rd Day at Horeca

Last night with the collaboration of IBSAR - The AUB project, the food animation dealt with recipes and food of the Lebanese "terroir" cooked in different villages.

Halimeh, from the village of Aarssal in the Bekaa, whom I know very well, produced for the audience kebbet battata balls. The recipe is simple ... Prepare two large bowls. In one, add 1 1/2 kilo of burghul + 1/2 cup of  flour + water to make a thick dough. Knead the dough to have an even texture. Leave to rest. In the second bowl, add 1 1/2 kilo of boiled potatoes. Crush them with a potato masher. Leave to cool. When cool, add 1/4 cup of dried mint, 1 tbs. cumin powder, 1 tsp. of sweet pepper, salt to taste. Add about 4 tbs.of olive oil. Cut 2 medium onions finely, fry in a mixture of olive and vegetable oil until brown. Add to the potatoes. The stuffing is ready. To make the kebbeh balls, wet your hands with a few drops of water and place one heaping tbs. of stuffing in the palm of your hand. Roll into the shape of a long cylinder. Hold the dough in one hand and make an indentation with the index finger of your opposite hand in one end of the cylinder to create an opening. Open only one end. Stuff each shell with 1-2 tsp. of the stuffing. Seal the open end of the cylinder by pinching it closed. Cook in the oven at a temperature of 200 for 20 minutes or deep-fry in vegetable oil.

Another group of women from Batloun in the  Shouf made delicious kaak sweetened with homemade grape molasses. These small delights were quickly consumed by everyone. Grape molasses is a great substitute for sugar and is best for one's health. The secret is to melt down the molasses before using, as the molasses tend to be very hard and thick. Iqbal mixed 1 kilo of whole wheat flour with 1/2 kilo of grape molasses (warm). She added 1/2 kilo oil (50% olive, 50% sunflower), one tablespoon of anise powder, one tsp. baking powder. The dough was shaped into finger-like shapes and dipped in sesame seeds. The kaak was put to bake in the hot oven at a temperature of 180 for 15 minutes. They were really delicious.

2nd Day at Horeca

Yesterday was indeed special for everyone, especially for me! I was introduced to the fine cuisine of LePhonecian , a restaurant founded by Mr. Habib located in the city of Tyre in the South of Lebanon, with its second branch in Horsh Tabet in the suburbs of  Beirut. I sat with Mr. Habib discussing his passion for food and how the restaurant came to life many years back. According to Habib, his father loved to entertain. As a child, he would see celebrities, including the late President Camille Chamoun, sit and eat at the family house in Tyre. He would stay endless hours with his mother in the kitchen and learn the secrets of fine Lebanese cuisine. Because of the proximity of Habib's natal city to the sea, Habib was exposed to many recipes which included seafood. Based on many years of experience, he founded his restaurant. At Horeca, we got a glimpse of the food including shrimp croquettes, seafood pastry, fish kebbeh balls, cabbage tabbouleh, exotic salad, fish sausages, and finally smoked wheat “frikeh" served with fish. The tabbouleh was really delicious, flavored with grated lemon rinds and a pinch of cumin. The salad included finely chopped cabbage, parsley, tomatoes, burghul, and the whole was mixed with lemon juice, olive oil and a pinch of salt. I have often noticed that indeed the simple things in life are often the best things in life, thus this simple but delicious dressing! I particularly liked this innovative tabbouleh because it was very refreshing and light. Habib also mentioned that his shrimp croquettes recipe was derived from a Belgium recipe he had tasted on one of his trips to Belgium. He stated, “The owner of the Belgian restaurant refused to give me the recipe of his croquettes! “. Habib determined, figured it out by tasting and testing out the recipe in his kitchen. He now serves these seafood croquettes to all his clients. I intend to go back to see Mr. Habib and his crew. They have really inspired me and I intend to learn a lot about Lebanese recipes which include seafood - a rich asset in our culinary heritage.

 The second part of our demonstration included the new restaurant / Lebanese fast food with a twist, Semsom.A  group of chefs arrived, full of energy, with many dishes to showcase to the crowd passing through the halls.Dishes included pink and green colored hummus, feta salad served in the heart of a tomato, fish kebbeh stuffed with dried fruits and nuts, kebbeh from Jezzine stuffed with goat labneh, smoked wheat served with fish, and the whole was served with an array of delicious and colorful desserts. The crowds pushed and shoved to get a share of these sweet delights.. The ambiance was very cordial and friendly, as Chef Richard animated with humor and laughter. Arak Faqra served the crowd glasses of cold arak, a perfect drink to accompany all these fine Lebanese dishes. 

 Today, IBSAR, a project dealing with sustainability, part of  the AUB project, will demonstrate favorite recipes dealing with Mouneh items. I am looking forward to this, obviously!

My new culinary friend, Chef Richard El Khoury at the Atelier Gourmand at Horeca 2010.
Photo: Anthony Rahayel - www.beirutnightlife.com

1st Day at Horeca

The first day of my 4-days at Horeca was certainly interesting. Chef Richard El Khoury is definitely very fun to be around. He is simply a riot. He loves to entertain, talk, and share his knowledge with passer byes. Chef Richard and I hosted two guests last night: Keyrouz Bakery and Boutros Bakery. Chef Bechara Rahal of Keyrouz Bakery made some very remarkable recipes including a sweet sushi a la Libanaise.This creation is a sandwich wrap glazed with honey, curd cheese (ashta), and a sheet of dried fruit (fig, apple, apricot). The crowds really loved the taste of the wrap / sushi. Chef Bechara also discussed an old recipe for bread called mishtah revived with different flavors including dried tomatoes, garbanzo beans, glazed fennel seeds, and my favorite, rose petal. What is interesting about the rose petal mishtah is that the petals have been soaked in water overnight and this scented and perfumed water has been used to make the bread. This insight, for me, made the night all worth while. It gave me many ideas for further testing.


I took a break to visit the stands in the halls which displayed many products, machinery, and looked around to see the various competitions taking place. The place was certainly full of life and animated.

The next guess was Mr. Boutros, of Boutros Bakery. They are specialized in producing paper-thin bread, better known as marquq. A full demonstration of the bread making process was showcased. The bread was very delicious. Suddenly, I hear the sound of a big explosion - I frantically tried to jump above the counter, the hose of the gas bottle attached to the saj exploded and started a small fire. It was very scary but thank God nothing happened. The man who was working on the saj got a mild burn on his hand, all the hairs of his arm burnt off. I stood there shaking for a bit. Chef Richard joked and laughed and all was forgotten. Oh, I forgot to mention that at a certain period, when walking around, I tasted Jean-Paul Khoury's new white wine. It relaxed me at bit so back at the stand, Chef Richard and I sang a duet, "It's Now or Never" - Elvis song.... Definitely weird but so much fun! I am looking forward to tonight because we have very interesting guests coming: Le Phonecien restaurant and Semsom. They will demonstrate their mezze-making skills. Hope to see you all there!

Horeca - Atelelier Gourmand - Today's Focus is on BREAD

Cooking Classes @Tawlet

Producers, cooks and chefs offer a 2 hours cooking class at Tawlet every day, from Monday to Thursday, from 4 to 6 pm … enjoy a hands on cooking class, and finish by tasting what you prepared !

Classes’ themes depend on the producer of the day … and so must be tailored and booked in advance.
Choose between “101 Lebanese cuisine” (tabouleh, moutabal, kebbeh) – “all about kebbeh” with Suzanne Doueihy, “Chouf mountain food” with Siham Ghanem (hrisseh & co), “southern taste” with Oum Ali (frikeh & co), “forgotten west Beqaa” with Jamileh Nohra (zenkol, reshta & co) and any other theme that can be tailor made.

Join us on Tuesday, April 27, 2010 for a class with Suzanne from Zghorta-Ehden, Suzanne will be teaching you how to make Kebbet batata, Kebbeh nayeh, Kebbeh bassalyieh, Mjadret fassolia, and Mehsheh selee' aatee'

Classes from 4 to 6 pm – for 40 $ per person
Tawlet – 01 448 129 – www.tawlet.com
Beirut, sector 79
naher street, n˚ 12 (Jisr el hadid)
Chalhoub building, n˚ 22 - Ground floor
facing Spoiler Center, dead end street at the corner of Maher flower shop
left side, corner bldg

Horeca 2010 - Atelier Gourmand

I have been invited by Hospitality Services to take part in its Atelier Gourmand. I will be animating the Atelier with Chef Richard, a new culinary friend, who has a Cooking TV show on NBN. This event is held in conjunction with HORECA 2010, one of the largest exhibitions that gathers professionals from the hospitality industry in the Middle East, from Tues. April 27 to Fri. April 30 2010 at BIEL in Beirut - Lebanon.

The theme of the 2010 Atelier Gourmand will be the Culinary Treasures of Lebanon, preserving yet reinventing traditional dishes for today's palate.

This event, spread over 48 m2 in Hall 3, is a “must attend” for leading chefs, corporate menu decision-makers and professionals.

8 Chefs from the most renowned establishments in town (restaurants, hotels, patisseries and bakeries) will demonstrate from 5:00 to 9:00 p.m. over the 4 days.

Day 1: Lebanese breads from all over the region

Day 2: Reinvented Lebanese cuisine: Cold Mezza, Hot Mezza, Main Course, and Cheese

Day 3: Mouneh (my favorite subject these days)

Day 4: Lebanese desert

I am very excited to live through this event while discovering new recipes from our "terroir". Please come and join us, it will be very interesting and also lots of fun!

 For more information on the fair, visit their website: HORECA 2010

Alice Waters

I met Alice Waters a few years ago in Puebla Mexico at a Slow Food event. I had heard of her vaguely before my trip and read her profile hours before heading to the airport. I was captured by the essence of her work. One night, as we were treated to a lavish dinner, I came up to her and handed her my book. I told her that I came from Beirut and would like to give her a token of my appreciation. When one meets Alice, you are immediately mesmerized by her charm, her smile, and her way of speaking. I walked back to my table. The next day, running to a conference, I bumped into her again. I asked her what she thought of my book, no words came out of her mouth, she simply came up to me and gave me a huge hug, then she said, "I really loved it!" Since then, I have become a fervent follower of Alice and her work. She has left a trace, both in my heart and in my mind. I intend to use her experience as a base to work on tracing my own path, the journey I am actually living each day in Lebanon. I intend to make a difference in my country for our children - for the future generation who will become the parents of tomorrow. I intend to feed many spiritually and physically in the process.

Please take the time to view Alice's video. You can follow her work on Facebook on the Alice Waters fan page!

http://money.cnn.com/video/smallbusiness/2009/08/24/sbiz_hwgs_alice_waters.smb/

A photo I took of Alice the night we all ate and danced in Mexico - What an unforgettable evening!

"To me, food is the one central thing about human experience which can open up both our senses and our consciences to our place in the world. Consider this: Eating is something we all have in common. It’s something we all have to do every day and it’s something we can all share. Food and nourishment are right at the point where human rights and the environment intersect. Everyone should have the right to wholesome, affordable food." 

  "What could be a more delicious revolution than to start committing our best resources to teaching this to children?—by feeding them and giving them pleasure; by teaching them how to grow food responsibly; and by teaching them how to cook it and eat it, together, around the table? When you start to open up a child’s senses—when you invite children to engage, physically, with gardening and food—there is a set of values that is instilled effortlessly, that just washes over them, as part of the process of offering good food to other people. Children become so rapt—so enraptured, even—by being engaged in learning in a sensual, kinesthetic way. And food seduces you by its very nature—the sme smell of baking, for example: It makes you hungry! Who could
resist the aroma of fresh bread, or the smell of warm tortillas coming off the comál?"

Quote of the Day

Do not follow where the path may lead,go instead where there is no path and leave a trail ... Thanks Sami! I think Emerson would like this...

Michael Pollan - Farmer in Chief

Let us eat food that is organic, local, pasture-based, and humane…

Take the time to read this article, it's very interesting! It makes me wonder how we are ever going to regulate our food system in Lebanon. Who will be the Michael Pollan in our country? How will we educate farmers and producers to use the right system to provide good quality foods for our citizens. We don't hear about resolutions that have been taken to resolve the existing problems. The planet earth is going through many natural disasters lately, is this a warning from Mother nature? What can one person do, that another can follow, that another can learn from, that another can carry out, that another can initiate? I think we are taking many things for granted... the human race has destroyed the planet with their greed,  while  looking down on the animal kingdom (who by the way has never participated in this destruction) ... What can one person do?

http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?_r=2&em

Green Olives

A producer's skilled gestures, expertly crushing the flesh of  fresh green olives to preserve them in brine through a process transcended through generations....

Labneh Cheese Balls

 Sometimes a picture is worth a thousand words!

This is Sawsam Shaaban, small-market producer at Souk el Tayeb. She is making labneh cheese balls in her home... The detailed recipe will be included in the Mouneh book starting with making one's yogurt, then details will follow on how to make labneh, and finally how to preserve the cheese balls in oil.

I'm Back!!!

Hello to all my readers, I'm back! I had internet connection problems and now it's all settled.... For good... I'm so happy to be able to write on my BLOG... Today I will be delving in the world of figs - to write all the recipes for mouneh dealing with figs. I decided to take the time to write on my Blog (before I enter the fig maze!!!) Why did I write maze, because my dear readers, writing these recipes is like deciphering an unsolved mystery. It might sound easy to you, but when you are trying to write a book (professionally, of course) you have so many details that are lurking to haunt you... OK, I won't bore you with all my anxieties... No one should know about them... The book comes out, everyone says, "Mabrouk!" meaning congratulations in Arabic and that's that... No one knows what you go through to get that perfect photo, that perfect recipe, that perfect encounter with a producer or a farmer, that muse to keep you going... Am I babbling again!

STOP....

Today, I heard a speech which really touched me... I have posted it for everyone to hear. Look down below...Take 5 minutes of your time to listen to each word that woman has to say. It is very inspiring. My friend Georgia who lives in Montreal sent me the link this morning. It certainly hit home! I can relate to what she is saying.. I can relate to wanting something so much, to look for it inside of you, and to reach for your goal. Of course it doesn't happen easily, does anything in life? But the basic idea is that if you can dream, you have the chance to achieve that dream... if you really set your mind and soul on the goal...

Two days ago I found a bird in the middle of  the street. It was not hurt. It did not move. I picked it up, held it, caressed it ... He clung to me as if he was on a branch. I was so amazed. I could not take him home, for my cat Tchu-Tchu would have gone wild. I gave the bird to my friend. The bird relentlessly let go of my hand. I felt that this certainly must symbolize something... Was God trying to communicate to me through this bird... I told my friend who held the bird, "Today will be different"... Something will come out of this... I am not a superstitious person. I don't believe in that, but I believe that nature speaks to us all the time...and indeed hours later, I was told that my colleague and very good friend was hospitalized. He clung to his life... He's OK now....Thank God!  The same day an enthusiastic foreign man coming from a neighboring country calls to tell me that we are destined to meet, that we should meet ASAP. His journey in Lebanon had led him to me... to my book... to my work.... He envisages a mutual collaboration... for he has interesting FOOD related projects too...Will my food visions travel borders? Who's to say...Many things to think about...

I shall go back to my figs now!!!! 

I wanted to share this photo -This is a farmer selling figs on the side of the road in Abdine - a charming tiny village, where I am told my ancestors originally came from.... thus, came about my maiden name Abdeni...

JK Rowling: The fringe benefits of failure | Video on TED.com

JK Rowling: The fringe benefits of failure | Video on TED.com

Marcelle Ghanem - LBC

Marcelle Ghanem, a local TV spokesperson who has a weekly talk show on LBC, discussed FOOD and its origin in Lebanon. Unfornutaley I was not able to see it but I heard that it is a DISASTER... our food is contaminated and there are many variables to look for ... I was told he discussed fruit, vegetables, meat, and chicken... also Dairy foodd... I wish I had known...the FOOD topic will continue this week on Thursday night. I will surely be watching... Won't you?

Poetry of Food reports on Tawlet Souk el Tayeb

Rony Zibara wrote a lovely article on Tawlet Souk el Tayeb with beautiful photos... Check it out ... Thanks Rony!

http://poetryoffood.com/stories/feature/rony-zibara/innovative-eating-experience-beirut

Le Galet - A Fish Restaurant in Tabarja

Ziad Akkaoui, the man behind the new restaurant in Tabarja Le Galet, has finally acted on his "calling". Le Galet is a fish restaurant and a future sushi bar located in the coastal village of Tabarja overlooking the Mediterranean sea. The setting is very relaxing, the food is delicious, the service is friendly, and the ambiance will bring you back over and over again. It's the perfect outing for a family, as all the children head for the beach full of beach pebbles. It can also be the perfect setting for a couple looking for romance. You can start with some arak served with homemade pickles, and continue with an array of seafood mezza along with the quintessential plates of hummus, tabbouleh, fattoush, etc. My favorite appetizer is a shrimp dish cooked in oil with slits of garlic and chili peppers. It was hard for me to let go of the dish full of oil - perfect for dipping. As you make your order, you have to choose the fish you want to eat after the lavish appetizer setup. You can have your fish deep-fried or grilled seasoned with cumin and other local spice flavors served with a bed of vegetables. The seafood tastes fresh and Ziad explained to me that he personally goes to Tripoli to the fish market every morning to pick out the catch of the day to serve to his customers. The recipes have been revised and you can feel the creative touch and feel of the chef. I visited the kitchen and was impressed by its cleanliness and by its organized setup. I wish Ziad and his restaurant Le Galet success and longevity. I think when one follows his passion and works on making it happen with determination and professionalism, it's bound to work! For reservations call: 09 853871/2 or 09-103830 or 70-542221.