Daoud Bacha Liza Soughayar

Ingredients

For the caramelized onion sauce

• 5 onions, thinly sliced • 2 tbsp peanut oil

• 30 g walnuts

• 2 tbsp pomegranate

molasses

• Salt and pepper

For the lamb meatballs

• 500 g ground

lamb

• 10 g salt

• 5 g pepper

For the bulgur with vermicelli

• 150 g brown bulgur • 30 g vermicelli

• 30 cl chicken stock • Salt and pepper

Preparation Caramelized onion sauce

1. Heat the peanut oil in a pan and add the onions.

Season with salt and pepper and cook on a low heat, stirring often.

2. 30 minutes later, once the onions start to soften and caramelize, add the nuts and the pomegranate molasses. Mix well and allow to simmer for 15 minutes, until the sauce thickens.

Meatballs

1. Season the meat with salt and pepper and mix well.

2. Form the meatballs, trying to make them all the same

size, weighing around 10 g.

3. Bake the meatballs in the oven at 180°C for 13 minutes.

Add the meatballs to the sauce.

Bulgur

1. Heat some oil in a pot and fry the vermicelli until golden. Add in the bulgur and mix well.

2. Add in the chicken stock and bring to the boil, then lower the heat, cover and allow to cook for 15 minutes. 3. Serve everything together with some fresh pomegranate seeds.

Liza enrolled at the École hôtelière de Lausanne and graduated in 1997, after which she worked at the Intercontinental Paris and then did a five-year stint at Prince de Galles until 2005. She opened Liza Paris in the same year and launched her second restaurant, Liza Beirut, in 2013.

This was followed by a pop-up concept in 2014, located in Galeries Lafayette, named Café Libanais.

Her most recent project is an online delivery platform launched in Paris three months ago, titled Liza chez vous.

Liza’s motto "I consider the ability of the lebanese to adapt quickly to any situation and make the best out of it to be one of our strengths! I’m sure better days are coming - let’s stay alive to enjoy them!"