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!