Symphony of Lebanese mezza
Chef Joe Barza, Joe Barza Culinary Consultancy
500 g chickpeas 150 g tahini
50 g lemon juice 8 g salt
50 g crushed Ice Olive oil if needed
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)
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
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.
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
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
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.