Sym­phony of Le­banese mezza

Taste & Flavors - - FALL - By Chef Joe Barza Joe Barza Culi­nary Con­sul­tancy

Chef Joe Barza, Joe Barza Culi­nary Con­sul­tancy

HUM­MUS IN­GRE­DI­ENTS

500 g chick­peas 150 g tahini

50 g le­mon juice 8 g salt

50 g crushed Ice Olive oil if needed

PREPA­RA­TION

Mix all the in­gre­di­ents to­gether.

VINE LEAVES IN­GRE­DI­ENTS

50 g pars­ley, chopped

50 g Egyp­tian rice

250 g tomato, chopped

10 g onions, chopped

10 g tomato paste

10 g chili paste

Sprin­kle cit­ric acid

25 g le­mon juice

100 g olive oil

1 tbsp pomegranat­e mo­lasses Dash of salt

Dash of all­spice pow­der

Grape leaves (in a jar or fresh)

PREPA­RA­TION

Mix all of the in­gre­di­ents to­gether. For stuff­ing and rolling the grape leaves, start by fold­ing the grape leave so the thick stem sticks out, then cut and dis­card that part. Add a heap­ing tea­spoon of stuff­ing in the mid­dle of the leaf. Fold in the sides and roll it like you would when mak­ing a wrap.

RED PEP­PER COULIS IN­GRE­DI­ENTS

500 g red cap­sicum, grilled and peeled

75 g white onions

20 g gar­lic

75 g olive oil

50 g red tomato paste

5 g pa­prika

150 g wa­ter

Salt & pep­per to taste

PREPA­RA­TION

Heat the olive, add onions, gar­lic, cap­sicum and mix them all.

Add the wa­ter, the tomato paste, pa­prika, salt and wa­ter. Let it sim­mer. Once it’s thick blend the mix­ture.

KIBBEH IN­GRE­DI­ENTS

250 g top­side beef 150 g white burghol, soaked and drained 5 g fresh mint

40 g white onions 4 g all­spice 1 g cin­na­mon 8 g salt

PREPA­RA­TION

Com­bine well and place a small amount in a food pro­ces­sor un­til a dough-like con­sis­tency.

You can slowly add an ice cube at a time dur­ing pro­cess­ing if needed. Place mix­ture aside, cov­ered.

KIBBEH STUFF­ING IN­GRE­DI­ENTS

250 g top­side beef

150 g white burghol, soaked and drained

5 g fresh mint

40 g white onions

4 g all­spice

1 g cin­na­mon

8 g salt

PREPA­RA­TION

In a medium fry­ing pan, sauté the finely chopped onions in oil till it has a golden color.

Add ground lamb or beef and chop well.

Add all­spice, salt and pep­per (with­out the sumac). Once cooked, drain the meat from all the fat ex­cess.

Once it’s cold, add the sumac and the pine nuts.

Take an egg-sized amount of shell mix­ture and form into a ball. With your finger, poke a hole in the ball, mak­ing space for fill­ing. Add fill­ing and pinch the top to seal the ball.

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