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Lebanon on my plate
Born in Syria, I have always felt a kinship towards the Middle East, and thus, over a career of 15 years, I have specialised in Arabic gastronomy specifically the Lebanese and Syrian cuisines. Lebanese gastronomy is based on fresh ingredients like vegetables, pulses and olive oil, and lentils, which is mainly used for salads and soups. Some specialties from Lebanese cuisine include hummus Beiruti, fish tajine and baba ghanouj. The main course is variations of meat, while the desserts are rich in nuts, rose water and orange blossoms. Being a very healthy cuisine with distinct flavours, it appeals to a wide audience. Spices play a key role in the dishes, as opposed to the piquancy, which is why Lebanese food is relished as an appetiser, as much as a main course in different parts of the world.
Lebanese cuisine is fascinating as it draws its roots from the ancient Levantine cuisine and therefore sees influences from Egyptian, Palestinian and Syrian delights. It also imbibes the Turkish and Mediterranean ingredients and cooking techniques, making it a favourite. While the use of olive oil in cooking a full course meal, as well as salad dressings, can be seen as a trait of Mediterranean cuisine, Lebanese food has always adhered to the authenticity through the ages. In this cuisine, the essence and individuality of dishes has always been retained, and constantly evolved. For instance, chickpeas and olives have been experimented with to cater to personal tastes.
In my experience, I have seen that the Indian palate is well accustomed to few of the Arabic appetisers such as Mezze or Shawarma. Mezze is a selection of small dishes that is normally served with alcoholic beverages, prior to the entrée course of a dining affair, while the Shawarma is the traditional wrap. The Mezze platter and shawarma maybe seen in almost every Lebanese restaurant in India, they are variations and fusion dishes with flavour variations and Indian twists. The original dishes of the cuisine generally contain authentic ingredients like, sumac or zaatar, a thyme-based spice mix. My intention is to incorporate new hot Mezzes, cooking styles and presenting things as close to Lebanon as possible.
The culture and cuisine does have a lot of similarities to India for example bread and herbs, spices are used in abundance moreover the way we sit together and share food is also alike. The foreign markets including India have taken to the cuisine well and enjoy as well as relish the taste. However, finding true flavours without fusions is difficult as restaurants would like to tweak the cuisine to suite the palate they cater to. The recipes I’ve shared are experimented to cater to Indians while retaining the original flavours.
Arabic specialty chef Maher Omran was part of the Lebanese food festival at Sofitel, Bandra-Kurla Complex
Hummus
Ingredients
500 gm dried chickpeas
2 crushed garlic cloves
100 gm tahini paste (pureed sesame)
20 ml fresh lemon juice
10g Baking soda
Pinch of paprika
Olive oil to taste
Salt to taste
Ice water
Parsley for garnish
Method:
Rinse the dry chickpeas to get rid of any debris, and then soak for 10 hours.
Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, and then rinse it with fresh cold water really well.
Add the chickpeas to a cooking pot with baking soda and then add water until covers the chickpeas by about ½ inch.
Bring it to a boil on high heat, and then let it simmer on low heat for about one hour while the pot is covered.
Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, tries to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.
Once the chickpeas are cooked, cool it down.
In a processor, add the ice water and grind for three-five minutes at low speed.
Add the salt and garlic, and then slowly start to add the Tahini paste as the food processor grinds away.
Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the puree and see if it needs an adjustment of salt or lemon juice.
Top it with paprika boiled chickpeas olive oil and parsley.
Your hummus is ready.
Couscous Seafood Tajine
Ingredients
For the couscous
100 gm couscous
10 ml corn oil
200 ml water
4 gm salt
10 gm butter
For the seafood
5ml corn oil
20 gm onion
5 gm garlic
4 gm spicy paprika
4 gm cumin powder
4 gm salt
2 gm crushed pepper
10 ml lemon juice
100 gm peeled tomato sauce
1 litre fish stock
200 gm white cabbage
400 gm scampi shrimps
150 gm mussels
200 gm calamari
150 gm tiger prawns
200 gm sword fish
80 gm green olives
5 gm fresh coriander
Method
Open the couscous packet into large container, add corn oil and salt and mix with your hands until all the grains are nicely seasoned. Add boiling water, cover the container and let soak for 10 minutes
In the meanwhile prepare the seafood sauce. Heat the corn oil in a saucepan, sauté the onion and garlic until golden color. Add spicy paprika, cumin powder, salt, crushed pepper and lemon juice. Let reduce for three minutes.
Add pealed tomato, seafood stock and the cabbages previously cut into quarters, chopped coriander and bring to boil for six minutes.
Place the seafood and the sauce into a tajine pot, cover it and let cook for six minutes allowing all the flavours to come together
Place the couscous on a platter and arrange the seafood around it. Garnish with olives and chopped coriander.
Serve hot, with tomato sauce on the side.
Beets and sweet potato salad
Ingredients:
150 gm beetroot
200 gm sweet potato
80 gm feta cheese
30 gm pine nuts
40 ml olive oil
70 gm pomegranate
10 gm parsley
40 ml pomegranate sauce
50 gm local rocca
30 gm chopped white onion
20 ml yogurt
Salt to taste
Method:
Boil beetroot and sweet potato separately.
Let it cool. Later, peel it and cut to cube same as well the feta cheese.
In a salad bowl, mix the beetroot, sweet potato, feta cheese, roasted pine nuts, pomegranate, parsley and olive oil.
Make a sauce of olive oil, pomegranate sauce and yogurt. Add to the bowl.
Your salad is ready.
Source: www.asianage.com