Taste & Flavors - Issue 25

Editorial 3

Flowers & Flour A little floral fun is just what you need when you’re getting ready for the warmer months ahead, especially combined with food, so The Garden Show & Spring Festival was the perfect time to release our Flour & Flowers issue! Every year, we’re inspired by the beautiful spring blooms and Lebanese artistry on display, so much so, that we decided to dedicate an entire issue to it.

First stop is our Lebanese rose Roula Kehdi sharing her beauty tips and her favorite places to shop. Then, we hop on a plane to Dubai where vibrant colors and patterns come to life in 'Bohemian Spring'. Back in Beirut, the Parisian fashion powerhouse, Rabih Keyrouz, took over Beit Douma and cooked a simple Lebanese dish in a heavenly garden setting, with the help of Souk El Tayeb and Tawlet founder, Kamal Mouzawak. For dessert, our theme really comes to life with recipe after recipe of sweet floral creations and a step by step guide to making sugar flowers at home.

Taste & Flavors has also been spending more time online and we hope you’ve noticed! At tasteandflavors.com we’re giving you all the extra recipes, pictures, tips and inside information that we just couldn’t fit in this issue, plus so much more. We’re also working on bringing you instructional videos and cooking guides to make our exclusive chef’s recipes even simpler. Tell us what you think about the website so far and let us know what we’re missing.

Happy cooking from all us at T&F!

Editorial Team Publisher Nouhad Dammous

Publications executive Rita Ghantous

Circulation coordinator Rita Nohra Kejijian

Managing director Joumana Dammous-Salamé

Graphic designer Joêlle Bou Khalil

Sales department Yara Berbery

Editor in chief Annie Keropian-Dilsizian

Proofreader Miriam Dunn

Photographer Pavlos Nikolaou Photography

Publication manager Zeina Dammous-Nahas

Subscription coordinators Houayda Haddad-Roumman Mirna Maroun

Production & printing Arab Printing Press

Project & sales manager Maha Khoury-Hasbani

Published by Hospitality Services s.a.r.l.

Burghol Bldg., Dekwaneh, Lebanon P.O.Box 90 155 Jdeidet el Metn 1202 2020 To advertise call 01 480081 or fax 01 482876 We welcome views on any subject relevant to the magazine.

Please e-mail your comments to news@hospitalityservices.com.lb

All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editor. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. tasteandflavors.com

4 Content

IN THIS ISSUE 3

EDITORIAL

6

Tried, tested and loved by the Taste & Flavors Team.

22

38

The Modernist: Three Michelin-star chef, Yannick Alléno

Four tabbouleh recipes from Food Heritage Foundation

CHEF’S PICKS

FROM THE LAND

40

GREAT FINDS

INSTA STAR

What's new in town to discover

Foodie Network: Moughrabeyye Salad with Manal Massoud

8

42

GIFT IDEAS

Wish list: Gifting experiences

QUICK & EASY

Eat Pretty Things at Home Sweet Home

FEATURES 10

LEBANESE CELEBRITIES

25

SPECIAL OCCASION

44

Sensational Cakes with DOMO

French Chefs' Table with six Meilleurs Ouvriers de France at La Residence des Pins

Roula Kehdi

FOOD & DRINK 28

GOURMET RECIPES

Seafood dishes from top chefs of Kempinski Summerland Hotel & Resort, Phoenicia Hotel Beirut and Four Seasons Hotel Beirut

18

34

A tribal affair: Rabih Kayrouz and Kamal Mouzawak at Beit Douma

Feasts from the Middle East with Comptoir Libanais founder Tony Kitous

CELEBRITIES IN THE KITCHEN

LEBANESE CUISINE

48

DESSERT

Flour & Flowers with Des Choux Et Des Idées, Marly's Goodies and Désir Noir

52

CHOCOLATE

The Camaieu with Nathalie Dimas of nd

60

IN SEASON

Peaches and Cream with Lara Ariss

tasteandflavors.com

5

62

HEALTHY RECIPES

Simple food to Eat Right with Sabine Mazloum

16

TABLEWARE

Plate Up: Make your dishes count with the best plates in town

46

OUT & ABOUT 82

GREAT ESCAPE

Enjoying Amsterdam's best flavors

STEP BY STEP

How to make a sugar paste garden rose

54

ON THE MARKET

Ice cream's most manted list and two top chefs Charles Azar and Romy Zakhour share their ice cream recipes

66

DRINKS

Timeline with superstar bartender Jad Ballout

70

WINE

Rosé picks from La Cave de Joël Robuchon

78

KID’S CORNER

LIVING 64

PRODUCT ADVICE

New superfoods with Sabine Kassouf from A New Earth Organic Store

72

GARDEN FLAVORS

Edible flowers with Marc Beyrouthi

86

IT LIST

Beirut's best bio shops, restaurants and markets

90

WHERE TO GO

10 cool cafés with Zomato

No Gluten, No Problem with Tamara Antaki Traboulsi of Polygel For The Homebaker

92

DINING OUT

14 new restaurants you need to try

ENTERTAINING

96

12

WE WERE THERE

HOME ENTERTAINMENT

The best foodie events during HORECA Lebanon 2018

Bohemian Spring with Maya Toubia Jabbour

102

WHAT’S ON

Classes & events not to be missed

103

SHOPPING LIST

Cut it out & pop it into your purse

74

SAVOIR VIVRE

Buffet etiquette with Vera Yammine

76

HOUSEHOLD ACCESSORIES

Cool tools: Rethink what's possible in your kitchen

80

READ ABOUT IT

What's new on the bookshelves?

LOOK WHAT'S COOKING ON

tasteandflavors.com TasteAndFlavors tasteandflavors

tasteandflavors

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6 Great Finds

TO DISCOVER We've got the tastiest news and nibbles in town.

Go to tasteandflavors.com for the hottest places to visit and what to eat

Ya Leil Ya Ain apron RANA SALAM A digitally printed apron that captures popular images and stories of the Middle East. This apron illustrates the famous phrase Ya Leil Ya Ain, words used to charm the beautiful ladies in the streets of Beirut.

USD 35

Tell us what you think or send tips, pics and questions to tasteandflavors

info@tasteandflavors.com.lb

Urban guest house BEIT EL TAWLET A tranquil guesthouse in the heart of Mar Mikhael, with four beautifully deigned double bedrooms, two with private balconies and two with direct terrace access, from Tawlet founder, Kamal Mouzawak.

01 448129 soukeltayeb.com/beit-el-tawlet

Artisanal delicacies

Rue du Liban, Gemmayzeh 01 446216 ranasalam.com ranasalamstudio

TUSK BAKERY An artisan sourdough bakery that has relocated to Mar Mikhael, Tusk Bakery offers a wide range of artisanal breads and pastries.

01 571720

tuskbakery

Community market BADARO URBAN FARMERS Badaro Urban Farmers is a gathering of individuals, promoting environmentally friendly and community-building actions that will help support a greener neighborhood with a strong community spirit.

BadaroUrbanFarmers

Baked by Mama SILVER CRUMBS BAKERY This home style bakery offers treats that are made from scratch. With all natural and organic ingredients, you can enjoy your favorite treats guilt-free. Desserts can be customized to suit your dietary needs whether sugar free, dairy free or gluten free.

01 341393, 71 198598 silvercrumbsbakery

A patriotic gift THE KOULLOUNA BOX Koullouna connects lovers of Lebanon with the country from afar by sending subscribers a wonderful mix of homegrown products. Every month, subscribers are sent a box containing a bundle of items made in Lebanon right to their front door. Koullouna supports local initiatives that are making a positive impact on the country, by donating part of the proceeds from subscriptions. koullounabox.com

tasteandflavors.com

7

Gold winner

Real pink chocolate

BUSTAN EL ZEITOUN

RUBY KITKAT

Bustan El Zeitoun is a single estate extra virgin olive oil, produced from the highest quality Italian cultivars and grown in Aabra, Lebanon. This year, it was awarded the ultimate prize of “1st Gold Premium” for best extra virgin olive oil at HORECA 2018.

USD 20 (special edition)

The Ruby chocolate offers a new taste experience, a kind of berry flavor made from the natural Ruby cocoa bean, with a characteristic pink hue. What makes the Ruby chocolate special is the intense taste and hue it achieves without the addition of any flavor or color. shop.nestle.sg

BustanElZeitoun

The new goat labneh GO BALADI Goat Labneh 'Mkaazalé' in extra virgin olive oil with chili is an incredible delicacy!

Using natural goat milk, Go Baladi offers authentic products, where taste meets quality and tradition meets innovation.

Eucalyptus honey ROOT N LEAF Root n Leaf’s Eucalyptus Honey is made from the flower nectar of eucalyptus blossom. It has a delicious flavor and several health benefits.

71 750692 rootnleaf

goobaladi

Coffee n’ mylk ESHMOON ORGANICS

The barman's tools

Eshmoon’s organic 3 in 1 is an instant powdered drink made from instant organic coffee and organic coconut mylk, sweetened with Eshmoon’s dehydrated grape sugar.

COCKPIT COCKTAILS Inspired by the jet-setting, globe-trotting attitude of rock star bartenders around the world, Cockpit Cocktails is a lifestyle brand that showcases their outrageous creativity and celebrates their true identity with premium professional barware and accessories. cockpitcocktails cockpit cocktails cockpitcocktails.club

01 897200, 03 427795 EshmoonHolistics

Frizzante rosé BATROUN MOUNTAINS A Blend of Cabernet Sauvignon and Syrah grapes, delivering a burst of red fruits, including strawberry and raspberry cream, fresh and crisp acidity, with a pleasant roundness.

BatrounMountains batrounmountains.com

The new Airbnb OUDA W DAR Ouda W Dar is an online community marketplace that connects regular people looking to rent their homes with those looking for somewhere to stay.

Hosts list and rent out their unused spaces, and travelers search for and book accommodation. oudawdar.com

tasteandflavors.com

8 Gift Ideas

Wish THE

LIST GIFTING EXPERIENCES

When a watch or jewelry simply isn't the right gift and you're running out of ideas, why not give an unforgettable experience?

Not only are they more thoughtful, but even last minute, an experience gift can be easy to arrange and rewarding

Will travel for food TAKE A CULINARY JOURNEY TO EUROPE Experience the trip of a lifetime with a tailormade food travel tour. With a mission to pursue unique gourmet journeys, Le Passeport Culinaire unveils the secrets of the land, its people and cuisine. Flying to the château or the terroir, the farm or the Michelin-starred restaurant, they invite everyone to embark on a culinary and wine journey to Europe.

Starting at EUR 1,000

The ultimate culinary experience SHARE THE ART OF COOKING WITH CELEBRITY CHEF MAROUN CHEDID The Maroun Chedid Cooking Academy welcomes foodies, chefs and professionals. Classes and workshops for every taste and level help students discover and learn about: different types of cuisines, professional classes, cooking techniques, children’s classes, introduction to different products and ingredients, as well as wine and coffee appreciation sessions. Chedid himself, as well as renowned international and local chefs teach the classes to ensure a certain standard is maintained while providing a memorable culinary experience. Gift vouchers are available.

Starting at USD 80 for a course on the French classic Baba Au Rhum

LE PASSEPORT CULINAIRE 03 338611 lepasseportculinaire.com

MAROUN CHEDID COOKING ACADEMY Lebanon Street, Street 61, Saifi, Achrafieh 01 323084/5, 70 888873 marounchedid.com/english/cookingacademy/be-the-next-chef

The adrenaline junkie DISCOVER LEBANON

BY AIR

TASTE THE CREATIVE PROCESS IN IBIZA This is the first gastronomic show in the world for Chef Paco Roncero (2 Michelin stars, 3 Soles Repsol), who has worked for years searching for the perfect conditions to enhance the flavor and excitement of all his creations. SUBLIMOTION is a platform which allows the tasting of the whole creative process, put together by the chef and his team. The journey is designed to transport diners to an unknown universe, where the avant-garde cuisine of the chef merges with the most radical and unusual staging.

Starting at USD 2000 per person

Create a remarkable experience with the Aero Club of Lebanon.

The club’s mission is to promote the enjoyment of flight, training and education, safety and proficiency with qualified instructors, who provide sightseeing trips and flight instruction.

Starting at USD 175 for a 20 minute trip to Dora Bay

tasteandflavors.com

AEROCLUB OF LEBANON General Aviation and Terminal, Beirut Airport 01 628000 ext 6439, 03 370928 aeroclublebanon.com

SUBLIMOTION BY PACO RONCERO sublimotionibiza.com

9

Wine and spirit lovers

TELL A TALE WITH WINE A meeting place for all wine lovers, where tasting and discovering the widest selection across the world will prove an unforgettable experience. Owner and wine aficionado, Najib Moutran, tantalizes your taste buds with a selection of curated cheese and charcuterie plates and his own creative dishes paired with the finest selection of world wine. Tailored gift cards are available.

WHISK YOURSELF INTO A WORLD OF WHISKY Tucked away in the heart of Dekwaneh, The Cask & Barrel has some of the world's most selective and premium single - malt whiskies from Scotland, Ireland and Japan, alongside premium and limited batches of bourbon, cognac, rum and Champagne. Let brand ambassador Elie Abi Khalil give you the first-class treatment with a full masterclass or an exclusive tasting and masterclass session of your favorite single malt or blended whisky.

Starting at USD 50 for a 4-course set menu with five drams of premium whisky

Starting at USD 15 for a glass of wine and cheese platter

THE CASK & BARREL Vincenti Bldg., Boulevard Antoine, Chakhtoura, Dekwaneh 03 263619 TheCaskAndBarrelLB

EMBARK ON THE PATH TO THE EXCITING WORLD OF WINE

Vintage Fine Wine & Spirits Saifi and Jal El Dib 01 970222, 04 724115 eshop.vintagewinecellar.me

Discover thousands of experiences in a single sip through unique wine courses with Wadih Riachi, Vintage's wine expert. Wine courses are held every Wednesday at 'Vintage Wine Cellar'. Sommeliers teach you all you need to know and more about wine: grape varieties, tasting methods, wine regions…. Private tasting courses can be organized and tailor-made to suit specific requirements.

THE WINE TELLER Mattar Abou Jaoudeh, Jal el dib 04 722602 thewineteller.com

DELVE INTO THE WORLD OF SPIRITS The Malt Gallery’s tasting sessions and classes are perfect for both beginners and experts.

Prepare to embark on a journey of discovery with their expert team and brand ambassadors who deliver a selection of events from whisky and food pairings and understanding the flavor wheel of whisky to exploring whiskies by region, like Speyside varieties.

Starting at USD 45 for a gin masterclass

CRAFT AN UNFORGETTABLE NIGHT Backroom is a bar dedicated to craft beers and spirits. With five (out of 42) constantly changing beers on tap and a wide selection of bottled beers, cider, gins, vodkas, whiskies, tequilas, rums and more, you’ll always find your new favorite here. Add to that a deliciously tempting menu of pub grub, paired with your drink of choice, you’ll have the perfect evening tailored just for you.

The Taste of Ireland masterclass pairing different craft spirits with appetizers and charcuterie (you can take the bottles home afterwards). Starting at USD 350 for groups of 2-5 people

Backroom Les Jardins de Tabaris, Achrafieh 71 525256 BackroomBeirut

The Malt Gallery Independence Street, Achrafieh 01 211999, 71 955911 TheMaltGallery

tasteandflavors.com

10 Lebanese Celebrity

Lebanese singer

Wael Kfoury

ROULA KEHDI’S favorites

Fashion icon

Anna dello Russo

Clothing line Alexander Vaultier and Zara

Makeup line MAC

Perfume Narcisso Rodriguez

Restaurants

Halabi and Casablanca

Instagram store Luisaviaroma

Bag

Yves Saint Laurent

"My favorite cuisine is Lebanese but I can't say no to sushi"

Dessert Knefe

Lebanon’s fashionista and TV personality is always up to the minute with the latest trends, but what it is that makes her tick What’s been your greatest achievement so far?

The Bridge project in Sin el Fil (night club, piano bar, Lebanese restaurant, pizzeria, cigar lounge, Japanese restaurant, American bar, plus gym, spa and library. I created, styled and executed the outfits of the valet parking and

tasteandflavors.com

security staff, waiters, hostesses, bartenders, managers, trainers, cleaners, and others for each outlet.

What is your secret to staying young?

1. Exercise (three times per week with my personal trainer) 2. Enjoying life 3. My spirit and lifestyle

Lebanese favorites TV host Pierre Rabbat Program Menna w Jerr Actor Badih Abou Chakra Boutique Le Loft 271 Designer Amal Azhari and Mika Essentials roulakehdi Roula-Kehdi-creations

12 Home Entertainment

Bohemian

SPRING

Boho chic fashion is back with plenty of vibrant, vivid colors and patterns

mayatoubia.com

tasteandflavors.com

mayatoubiaweddings

mayatoubia

13

Against the backdrop of Dubai’s Al Barari botanic haven, Maya Toubia Jabbour creates a dreamlike outdoor setting for quality time to enjoy great food with family and friends What was your inspiration?

I was inspired by the ‘Boho’ chic fashion that is back with plenty of vibrant, vivid colors and patterns.

What was your floral inspiration and what kinds of flowers did you use?

The plan was to place individual flowers in bottles and small vases. I used orange orchids, orange ranunculus, fuchsia roses and a mix of orange and bright pink bougainvillea plants.

What patterns did you choose for the cloth and why?

I mixed informal patterns and layers of colored fabric to reflect the free-spirited Bohemian mood.

Use patterns and colored fabric to reflect the free-spirited Bohemian mood

Colorful glassware and gold cuttlery set the right mood

What is your background in terms of design, planning and education?

I studied advertising and marketing, but to a large extent, wedding planning is all about creativity, design and taste. I’m also an instructor at EMDI Dubai; I teach 'Wedding Planning & Events Management'.

How did you get into event planning and what do you like and dislike most about it?

I was always passionate about floral design and decoration. I started helping family and friends organize their own weddings and events and soon found myself fully dedicated tasteandflavors.com

14 Home Entertainment

I used orange orchids, orange ranunculus, fuchsia roses and a mix of orange and bright pink bougainvillea plants

to it. What I love about my work is giving life to concepts and seeing ideas materialize. The wedding day is one of the most important days of a person’s life and it is a privilege to take part in such an occasion. There is nothing really to hate about it as long as you plan in advance and show enough flexibility to accommodate last-minute changes.

What’s the trend for the coming year; large-scale events, small, personal occasions or a return to your roots, for example?

What is key for a wedding planner is to avoid the trap of repetition. Designs should highlight the personal ideas of the couple getting married. As for trends, there aren't really any obvious ones. The event itself depends on the couple in question. Some opt for large events, others for smaller, cozy gatherings. What is really picking up, however, is destination weddings.

tasteandflavors.com

What are both Lebanon and Dubai doing right when it comes to events and weddings?

Lebanon is a pioneer in the industry, from variety of venues to food and catering, and the professionalism of suppliers. Dubai, meanwhile, offers a flexible platform for various cultures and backgrounds. It has done a great job of mixing and matching that and is solidly positioning itself as a leading wedding destination in the Middle East.

Do you entertain at home? How do you dress your own table?

I love hosting dinners and have made it a point to reflect my passion and work at such friendly gatherings. Based on that, I have developed my own line of 'table settings', which are ready-made and boxed, put together in styles for different occasions. I've also ventured into hosting table-setting workshops and often collaborate with well-known brands for select product shooting based on my designs and sets.

What table accessories are a must this season?

Tailor-made cutlery, gold, black and rosegold-plated. Creative and specifically designed plates that are out of the ordinary.

Colored accessories are rarely used really, but change the whole approach.

VENDORS Party Social rental partysocial.ae Reform Merchant cutlery reformmerchant.com.au Zara home vases & napkin rings zara.com Ikea ikea.com Sonal Vaz Photography sonalvaz.com

16 Tableware

PLATE UP If food is an art, then a plate is the frame. Make your dish count with 15 of the most stylish plates in the city

WEZ AINAK, ALF MABROUK & YA SALAM

BY RANA SALAM

SUSHI PLATE

BY RIVIERA MAISON On this fun sushi stand, you can serve delicious Japanese snacks. Also works really well for serving starters if you have guests over for dinner. The soy sauce and wasabi dishes are included as well!

USD 46 Insta/rivieramaison.lb

YAD BY THE COOPERATIVE ASSOCIATION OF CUTLERY IN JEZZINE A new contemporary Lebanese craft collection, “YAD”, produced by 19 Lebanese handcrafters, in association with UNIDO. USD 15, big plate USD 12, soup plate 03 100049

PASTA&PASTA COLLECTION BY PAOLA NAVONE The collection is based on the idea that pasta, Italy’s national dish, has been a symbol of unity, hospitality and sharing for centuries, forming an integral part of everyday life.

USD 96, medium plate USD 120, large plate gs.com.lb tasteandflavors.com

The plate collections are a mix and match of the designer’s archive of Middle East ephemera patterns and prints.

USD 120, set of 6 plates ranasalam.com

EXCLUSIVE RABIH KAYROUZ COLLECTION FOR AU GANT ROUGE 150TH ANNIVERSARY This beautiful collaboration includes plates of all sizes with two variations: one with 'Bayrout ya Bayrout' in Kayrouz's handwriting along the border, and the other, also designed by Kayrouz, complete with a red border and a red dot.

USD 106, dinner plate USD 83, dessert plate gantrouge.com.lb

SOL Y SOMBRA

BY VISTA ALEGRE Dinner set featuring handmade decorations in gold and platinum. One of the four decorative pieces from the Vista Alegre Christian Lacroix collection.

Starting at USD 2500 lesarcades-lb.com

17 JARDIN INDIEN, BERGEN’S COLLECTION

BY BERNARDAUD Two new plates broaden the Jardin Indien Collection, which reproduces 19th century illustrations of the Mumbai garden which no longer exists.

PEOPLE WHO LOVE TO COOK PLATE BY RIVIERA MAISON Serve a pastry or something else in style on this delightful serving plate.

Includes matching plate.

USD 22.2 Insta/rivieramaison.lb

USD 88 & 128 manasseh.com.lb

OLD LUXEMBOURG BRINDILLE

BY VILLEROY & BOCH The new Brindille collection is a modern update of the first porcelain dinnerware design in Villeroy & Boch's history, Old Luxembourg, launched 250 years ago.

USD 20, buffet plate USD 24, deep plate villeroy-boch.com

BRILLANCE FLEURS SAUVAGES BY ROSENTHAL This new form designed by Rosenthal aesthetically combines pure elegance and modernity. Fine bone china and dishwasher safe.

USD 40 mirella.me

TAC SKIN GOLD

BY ROSENTHAL Using the finest porcelain and a pattern of geometric form creates a style that is modern and design oriented, making this piece stand out.

USD 60 mirella.me

CREATIVETOPS CHEESE PLATES Providing a sophisticated way to serve your cheeseboard in style, these porcelain plates, made in Limoges, feature beautifully detailed designs of vintage cheese labels, including Chevrotin des Aravis, Gruyere, Camembert and Le Brie Double Crème.

USD 35, set of 4 homeandbeyond-lb.com

tasteandflavors.com

18 Celebrities in the Kitchen

A TRIBAL AFFAIR Amongst the apple orchards and pine groves, high above the beach bars of Batroun, sits a red-roofed oasis.

Beit Douma, meaning ‘calm and rest’ in Phoenician, was uncharacteristically abuzz that day, as our hosts Rabih Kayrouz and Kamal Mouzawak did what they do best – charm, entertain and cook

beitdouma tasteandflavors.com

19

Before Airbnb made it popular, the Lebanese guesthouse experience was common practice.

Families all over the countryside would open their homes to passing visitors, followed by a traditional breakfast the next morning. It is this essence of Lebanese hospitality that Rabih and Kamal exude as we walk through the decorated corridors of their 19th-century hillside house.

The building was in complete disrepair when they took it on as a new project. Now with its yellow and red painted shutters, vaulted wooden ceilings, soaring arched windows and curated antiques, it’s truly a home away from home, if your home was designed by a couturier and had a personal chef, serving you breakfast on the terrace.

Other than being the outstanding purveyor of a B&B, Rabih has been described as “an architect in a world of decorators.” Schooled at the Chambre Syndicale de la Couture Parisienne and trained in the ateliers of Chanel and Dior, he established his house of couture and readyto-wear collections, blurring the lines between the extraordinary and the everyday. "Usually, you differentiate between couture and ready-towear, but with me, I don’t make that distinction.

They both need to evoke an emotion,” he said.

No one can teach cooking and no one can be taught to cook.

You just cook

And that’s exactly what he conceptualized in Douma – an everyday traditional stone home, turned into an unexpected designer retreat, with manicured gardens and a postcard view.

It’s a cuisine that takes time but this is how we work; it’s communal work As Rabih was arranging a bouquet of handcut flowers for our centerpiece, we began our cooking session with his partner Kamal. A star in his own right, this chef and food activist has single-handedly transformed Lebanon’s culinary culture and put it on the map, winning the prestigious Prince Claus Award in 2016, the Dutch prize recognizing exceptional achievements in the cultural sector. He was also invited to speak at the MAD symposium in Copenhagen, the food conference co-founded

by Chef René Redzepi of Noma (voted top restaurant in the world four times), returning for a second time with a team of 20 Lebanese women to serve tabbouleh and samkeh harra, among other traditional dishes, to 600 distinguished chefs and foodies.

In his book ‘Lebanese Home Cooking’, Kamal affirms, “No one can teach cooking and no one can be taught to cook. You just cook! Like you breathe, you live, you make love, you walk… And you cook for so many reasons: because you need to feed yourself; because you need to feed

your family; because you need to gather around what can be shared by a group, a tribe of family or friends; because you want to treat yourself and others; because you can communicate love and caring through a bite.”

In the spring of 2004 the first Garden Show & Spring Festival took place in Beirut’s Hippodrome and Kamal was in charge of the food section, gathering ten of the producers and farmers he knew for the five-day event.

The success of this undertaking led him to the decision to create a weekly farmers’ market every Saturday morning in Downtown Beirut Souk el Tayeb. Beyond the farmers’ market, he’s also opened four eco-restaurants (Tawlet) and three eco-hotels (Beit) throughout the country.

tasteandflavors.com

20 Celebrities in the Kitchen

MAAKRON WITH GARLIC

Serves 8 Prep/cooking 1 hr

INGREDIENTS • 3 cups flour • 1 tbsp yeast • 1 tbsp sugar (dissolved in 2 cups of lukewarm water)

PREPARATION Knead the dough and let it rest for half an hour. Then cut the dough into small pieces. Add these to a pot of boiling water containing a pinch of salt and some oil and allow to steam for 10 minutes. In the meantime, prepare a mix of oil (about 1 liter), citrus (a bit) and garlic (2 heads). Mix well. Remove dough from pot and put in the prepared mix.

“Food should never be about who makes what best and faster. It is about telling a story, preserving a tradition, making new ones, and feeling with delicious bites and emotion, those we love.”

The story of the day was one of communal work and friendship. “Maacron is a typical dish from the Lebanese mountains,” Kamal said. “It’s usually a fried sweet, but in Mount Lebanon we eat a savory maacron, which is like the local gnocchi. In Douma they eat it with just garlic, olive oil and salt.” And so the production line began – Kamal kneaded and rolled, Rabih cut and slid across a cheese grater and Jammal (one of Tawlet’s superwomen from the village) fried or cooked.

Food should never be about who makes what best and faster. It is about telling a story

“You don’t do maamoul alone at home.

Today we would go to Jammal’s home and do hers, tomorrow she would come to us,” Rabih said as he rolled the last piece of dough and washed up before lunch. Soon we were joined by a group of out of town visitors, among them the sister of London-based cookbook author, teacher and chef, Annisa Helou and a New Yorkan farmers’ market organizer – the tribe was complete. And as the food was passed around and the wine was poured, our evolved instinct would be to post the moment on Instagram, but somehow the serenity and communal spirit took over. We simply enjoyed the moment, inspired by the day’s events or it could have been Kamal’s affirmation, “No phones on the table - it ruins the food.”

SWEET MAAKRON

Serves 10 Prep/cooking 45 mins

INGREDIENTS • 2 cups flour • 2 cups regular semolina • 1 tbsp yeast • 1 tsp soft anise • 1 tbsp mahlab • 1 cup vegetable/olive oil

PREPARATION “It’s a cuisine that takes time but this is how we work; it’s communal work. Jammal would have her daughters or her neighbors come help her. When we are many doing it, it takes less time and it’s fun. We’re talking, we’re chatting together; it’s like a productive visit,” Kamal said. tasteandflavors.com

Mix well together. Prior to that, boil three cups of water and add star anise then add to the dough and knead well. Leave to rest for 10-15 minutes.

Concurrently, mix two cups of sugar with a cup of water and boil. Then add a small spoon of citrus, rose water and orange blossom water. Chop into pieces, add oil to a pot and fry until they turn slightly red.

Add the fried pieces to the mix.

“fulfilling every craving since 1964�

Hotline: 1530

The

MODERNIST Three Michelin Star chef Yannick Alléno is a member of the exclusive circle of the greatest chefs in the world. He pushes the boundaries with his curiosity and talent to create the basis for the truly unique innovation known as Modern Cuisine

Photos courtesy of Geoffroy de Boismenu

22 Chef’s Picks

Modern Cuisine is a culinary movement started by Alléno in 2013.

His Manifesto of Modern Cuisine lays out the basic principles as follows: 1. Serve fresh products.

2. Respect the seasons.

3. Highlight foraged produce.

4. Prioritize plants/vegetables.

5. Be inspired by the flow of the French Gastronomic Meal.

6. Make the aperitif an exciting moment.

7. Serve bread as a specialty.

8. Make the main course the center of the meal.

9. Be creative with cheese, to make a link between sweet and salty.

10. Assemble flavors in your desserts.

11. Create, invent, don’t just rework.

12. Prioritize new techniques.

13. Use revolutionary culinary tools.

14. Perfect the extractions for making jus (juices).

15. Concentrate, don’t evaporate.

16. Ferment, age, marinade, when necessary.

17. Prioritize service in the restaurant.

18. Refine food and wine pairing.

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23

FAVORITE PRODUCTS

1 CELERIAC “Celeriac is definitely my favorite vegetable!

You will always find it on the menu when it is in the season. It is funny how my entourage can’t stand it anymore because I just can’t get enough of it. There are so many ways to cook it. Try and add some in creamy mashed potato if you are not sure if you like it. It seems rustic, but in fact, it is full of minerals, vitamins, nutriments and trace-elements.

My best advice is to buy your vegetables at the market, in line with the following of the seasons. They are no more expensive, are fresher and therefore tastier. You can also ask the producers how to cook them and for their tricks; they are always very keen to share, which is a nice touch.”

2 SAUCE® “Sauce is 'the verb of French cuisine'; try and build a sentence without a verb…! To me it constitutes 80% of the interest of a dish.

Sauces are everywhere in France: ganache, French custard and ice cream, just to mention a few. We needed to create new sauces to fit our modern needs and desires, which is why we developed our revolutionary process of Extraction®. In short, we cook each product separately at the right temperature instead of throwing them all in a hugely hot pan with fat, and then we reduce each of them through a freezing process instead of evaporating the whole mixture on the heat. This gives us a collection of different Extractions® that we can then blend together. This technique allows us to obtain less salty, less greasy, more mineral-rich and more tasty sauces."

SIGNATURE DISH AVOCADO IN A MILLE-FEUILLES OF CELERY, COCONUT EXTRACTION WITH CHIA SLIVERS Serves 10 Prep/cooking 40 mins

INGREDIENTS Carrot fermentation • 500g carrots • 800g water • 2g salt • 200g carrot extraction Celeriac • 400g celeriac • 200g celery extraction Turnip jelly • 800g turnip extraction • 400g ponzu • 13g agar-agar Chia tiles • Chia seeds Finish and assembly • 400g avocado • 5g hemp powder • 20ml coconut oil • 10ml olive oil • Sekigahara soya sauce • Salt, freshly ground pepper

PREPARATION Carrot fermentation Chop the carrots into large pieces and place in a jar, then add the water, salt and carrot extraction. Leave to ferment for 1 month at a temperature of between 14°C and 16°C.

Celeriac Peel the celeriac then, using a slicer, cut into slices 1 mm thick. Dab each slice with carrot fermentation and celery extraction before putting the celeriac back together. Leave to ferment for 48 hours in a vacuum. Steam cook at 85°C for 45 minutes. Leave to cool.

Turnip jelly Make an extraction from the turnips. Heat with the ponzu to 90°C before adding the agar-agar. Cook for around 2 to 3 minutes.

Cool then place in the Thermomix. Put through a strainer and vacuum pack.

Chia tiles Plunge the chia seeds into a saucepan of lukewarm water and leave to swell for 30 minutes. Spread onto sulfurized paper in a layer about 2 to 3mm thick. Transfer to the dehydrator for 12 hours to obtain a crispy texture.

Finish and assembly Assemble the mille-feuilles, starting with the celery leaves, then the avocado trimmed unevenly. Between each ingredient, sprinkle hemp powder, salt, pepper and some crumbled chia tile. Once the mille-feuilles is assembled, cut in 4 and arrange on a plate.

Add a touch of turnip jelly and a dash of soya sauce. Finish with a sprinkling of hemp powder.

3 FERMENTATION “Surprisingly, we eat fermented products all the time - coffee, chocolate, ketchup, wine, cheese, beer, just to mention a few... the list never ends! So far, the process has only been used for basic functions to preserve products and help them become more digestible.

However, it is also an unparalleled taste enhancer; it brings life to products, and combined with our Extraction® technique, it gives our dishes amazing power and intensity on top of the caudalie and minerality we already have.”

tasteandflavors.com

Special Occasion 25

French

CHEFS' TABLE

From the chef of the Élysée Palace in France to others from Cordon Bleu, France's top talents, gathered together in Beirut for HORECA 2018, found time for a fun-filled trip around Lebanon, with a quick stopover at the French Embassy, where French cuisine with Lebanese joie de vivre was the order of the day

GUILLAUME GOMEZ

PASCAL MOLINES

MOF Pâtisserie

FRANÇOIS POZZOLI

MOF Boulangerie

Chef cuisinier of l'Élysée Palace

ÉRIC BRIFFARD

MOF / Culinary Arts Director Le Cordon Bleu Paris

PASCAL OBRECHT

MOF Maître de Service et des Arts de la table

HENRI POCH

MOF Boulangerie

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26 Special Occasion

The M.O.F. or Meilleur Ouvrier de France (Best Craftsman of France) is a title that was created at the turn of the century as the French government’s master exam for craftsmen, raising the standard for new and improved methods, techniques and artistry. To be given this title is to carry on tradition and protect it with great care, and that's just what these HORECA 2018 judges do. To celebrate French craftsmanship, chefs and distinguished guests gathered at La Résidence des Pins, private residence of the French Ambassador to Lebanon, Bruno Foucher, to indulge in an exquisite menu created by resident chef, Thomas Ciret.

Sichuan pepper cracked egg mimosa mouillette Serves 4 Prep/cooking 30 mins

INGREDIENTS • 5 eggs • 80g cream • 5g Sichuan pepper • 1 tsp maple syrup • 1 tsp chopped parsley • 2 slices country bread • Salt pepper • Chives

PREPARATION Infuse the cream in the Sichuan pepper a day before. Mix the whipped cream to the maple syrup, salt and pepper.

Boil the egg for 10 minutes, then chop the eggs and add chopped parsley.

Toast the mouillette bread (6cm by 2cm) and add it on the egg mimosa. Toque the eggs, remove the egg white and cook the yolk for 2 to 3 minutes directly in the hot water with the shell - the egg will float. Put the egg in an egg cup, add the cream and a little bit of chives. tasteandflavors.com

27

Crab ravioli with mango Serves 4 Prep/cooking 30 mins

INGREDIENTS • 1 mango • 150g peeled crab meat • 1 bunch chopped chives • 2 tbsp mirin (Japanese sweet rice wine) • 1 lemon juice • Olive oil • Lemon zest • Salt pepper

PREPARATION Season the crab with the lemon juice, chives, mirin, olive oil, salt and pepper. Taste and adjust the seasoning. Peel and cut the mango with the mandolin about 2mm then cut the slices with a circle cutter. Make a coulis with the mango trim. Put 10 - 15g of crab in the middle of your circles of mango; pinch the mango oval-shaped as in the photo. Garnish with 3 mangoes per plate and the coulis.

Lamb stuffed with spinach and herbs Serves 6 Preparation 2hrs 30 mins

INGREDIENTS • 1 boneless lamb • 10g parsley • 10g chives • 10g dill • 10g basil • 10g coriander • 50g spinach • 50g veal stock • 1 kg baby artichokes • 500g potatoes • 3 thyme sprigs • 2 cloves garlic • Olive oil and butter to roast the veal and potatoes • Salt & pepper to taste

PREPARATION For the lamb, wash, strain and blanch all herbs then cool in ice water. Open the lamb and season, and then add the pressed herbs mixture, close and tie up with cooking string. Wash the potatoes, cut in half and cook them in foil for 25 minutes at 170°C with a knob of butter, 3 sprigs of thyme, salt, pepper, some water and the cloves of garlic. Cook the artichokes in water (add salt, half a lemon and flour to the water). Note: the flour will help the artichoke to maintain its color and not

darken. Cut the artichoke in half and remove the middle. Sauté the artichokes in butter or olive oil. Add salt and pepper. Braise the meat and onions in a pan with olive oil and butter to give it a good color. Bake in the oven for 2 ½ hours at 70 degrees. Remove from the oven, let the meat rest for 30 minutes and remove the cooking string.

For the sauce, heat veal stock or veal jus, add butter and mix until it thickens into a rich sauce. Garnish with artichokes and potatoes as in the picture.

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28 Gourmet Recipes

Haute

Cuisine

Make your fine dining a bit more luxurious with three gourmet seafood recipes from top chefs, paired with fine wine

Langoustine and foie gras

By Chef Frederic Chabbert Kempinski Summerland Hotel & Resort Serves 1 Prep/cooking 15 mins

INGREDIENTS • 3 langoustine tails • 20g pomelo (natural citrus fruit) flesh • 5 drops Mélilot essence • 1 pinch salt • 10 drops lime • 4 croutons • 3 thin slices foie gras • 1 lime zest • 1 pinch Maldon salt

PREPARATION Take out the tail of the langoustine, and cut it into small dices. Peel the pomelo and mix it with Mélilot (Canadian essence). Add both to the Langoustine. Mix all the ingredients with salt and lime. Cut the raw foie gras and add thin croutons. Add some lime zest and crispy salt called Maldon. Add the small caviars to the plate. kempinski.com/beirut

Wine selection

by Elie Dimitri Maamari, Export Manager at Chateau Ksara

Taste & Flavors | Spring issue 2017

Langoustines offer a delicate, yet intense, sophisticated sweetness.

This is why 'The Dôme' tailor-made this easy, yet chic recipe to cater to all Langoustines lovers

SERVE WITH...

Merwah or Blanc de blancs 2017 This wine seduces with its finesse, elegance and floral aroma. On the palate, it is soft, fresh and long lasting. This wine can be served as an aperitif or with fresh fish and shellfish. To be served chilled at 8°C.

30 Gourmet Recipes

The sea scallop

Roasted, baby squid, spaghetti with squid ink and seasonal vegetables

By Executive Chef Frank Page Phoenicia Hotel Beirut Serves 4 Prep/cooking 55 mins

INGREDIENTS • 12 sea scallops • 40ml chicken stock • 5 shallots • 2 bay leaves • 1 bunch chives • 1 bunch dill • ½ thyme bouquet • 300ml cream • 2g Iranian saffron • Salt flakes to taste • Ground pepper to taste • 100g butter • 80ml olive oil • 1 yellow zucchini • 2 carrots • 100g snow peas • 150g black squid ink spaghetti

PREPARATION For the creamy Iranian saffron sauce Slice shallots and cook in olive oil with French thyme, without coloring. Add chicken stock, reduce until 1/3 of the volume. Add saffron and mix. Add cream and reduce until a creamy texture and season. Mix in a blender. Adjust seasoning. Add butter. Leave it aside covered with plastic film. tasteandflavors.com

I made this recipe to share with you my admiration for the Iranian Saffron, its flavor, color and the emotion it brings with every taste. Add the fantastic sea scallops and together they make a delightful dish For the garnish Prepare vegetables and cook them in extra salted water. Green vegetables should be put in iced water after cooking. Cook spaghetti in salted water with olive oil. Reserve on a plate without rinsing and let cool.

For the sea scallop and the baby squid Season with salt flakes and freshly ground pepper. Sauté in hot pan with olive oil and a sprig of thyme. Add butter and brown.

Finishing Garnish with dill and chopped chives.

phoeniciabeirut.com

SERVE WITH...

Cuvée de Printemps 2016 The short winemaking and maturing process gives this wine its vivid red color and its aromatic nose of violets and ripe fruits, with round supple and mellow tannins. It must be served at 10-12ºC to reveal all of its power. It can be drunk as a thirst quencher, as well as with cold meat, mezze or as aperitif.

32 Gourmet Recipes

Lobster cooked in bouillabaisse consommé with fresh green vegetables

By Chef de Cuisine Mark Jebran Four Seasons Hotel Beirut Serves 1 Prep/cooking 45 mins

INGREDIENTS • 1 lobster • Bouillabaisse consommé Vegetables • ½ piece baby gem • 20g green peas • 2 pieces baby asparagus • 20g green beans • 2 pieces brussel sprouts Black ink tuile • 5g squid ink • 80ml water • 10g flour • 20g vegetable oil Coconut foam • 400ml coconut milk • 5g soy lecithin • ½ piece orange zest

PREPARATION For the vegetables Blanch the baby gems, green peas, baby asparagus, green beans and brussel sprouts.

Sauté in a hot pan and season well.

For the black ink tuile Mix squid ink, water, vegetable oil and flour together in a bowl.

Add a bit of vegetable oil in a hot pan then

tasteandflavors.com

I enjoy choosing the lobster, to the final flourish of the bouillabaisse consommé

add the mixture and let it dry. Take out the tuille gently with a spatula and let it dry on a perforated tray.

For the coconut foam Heat the coconut milk in a pot until it reaches 40°C. Add the soy lecithin and the orange zest. Blend the surface of the mixture with a hand blender to let the air merge with the molecules of the mixture to form a bubbly foam.

For the lobster Separate the head and the claws of the lobster from its body. Insert a wooden stick from the bottom of the lobster up to its upper

body. Boil the lobster body in salted water for 5 minutes, and its claws for 7 minutes.

To plate Start by putting the green vegetables at the bottom of the plate. Put the lobster on top.

Season with bouillabaisse stock. Decorate the plate with the coconut foam and the black ink tuile. fourseasons.com/beirut

SERVE WITH...

Chardonnay 2009/2010/2011 Ideal with most crustaceanslobsters, gray fish, scallops, baked or steamed fish, fresh salmon or turbot served with a rich sauce. Caviar, in particular, calls for this distinguished wine.

To be served chilled at 10°C.

Advertorial 33

Royal sea bream dressed with vitelotte potato

INGREDIENTS • 150g sea bream • 100g purple potatoes • 1 egg yolk • 10g clarified butter • 20g veal juice • 10g olive oil • 4g potato starch • 70g orange juice • 1 rosemary sprig • 10g white wine • 100g fresh cream • 0.5g black pepper • 1g fine salt

PREPARATION

By Chef Hanna Tawil Serves 1 Preparation 25 mins Cooking 15 mins

Remove the edges of the fish using tweezers.

Cut two rectangles of parchment paper slightly larger than the fish fillets. Put the fish on it with skin on top.

Peel the potatoes, wash them and slice them very thinly. Cut them as thin scales with an apple corer.

Put the potato flakes in a pan. Cover them with cold water. Then boil the potato for 1 minute and drain.

Place the flakes in a container of clarified butter. Mix. Add to the mixture the potato starch using a teaspoon.

Mix the egg yolk, water and a pinch of salt using a teaspoon. Brush the top of the fish fillets and its sides.

Arrange the scales of potato on the fish starting by the head till the tail while overlapping them.

Leave them 15 minutes in the refrigerator.

Sauce preparation Squeeze the oranges. Pour the juice into a saucepan with the rosemary needles and reduce to dry on medium heat. Add the white wine and reduce by half. Incorporate the cream, the salt and the pepper.

Reduce the sauce by half over high heat for about 10 minutes until it is homogenized.

Cooking process Cover the pan with olive oil. Place the sea bream in the pan and cook for 5 minutes until the potato becomes crispy.

Filter the sauce. Cover the plate with the sauce.

Draw some scales of veal juice.

Place the sea bream on the serving plate.

Tip: you can dress the sea bream with zuchini instead of purple potatoes!

03 885779

hanna.tawil

tawilhanna

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34 Lebanese Cuisine

Feasts

FROM THE

MIDDLE EAST ‘Feasts from the Middle East’ is a love story dedicated to Middle Eastern food, featuring over 100 deliciously fresh, fragrant and flavorful dishes, lovingly created

by Tony Kitous, founder of the Comptoir Libanais restaurants. We met up with him at HORECA 2018, where he made us fall in love with Lebanese food all over again

BULGAR WHEAT WITH CHICKEN BURGHUL BIL DAJAJ Burghul or bulgar wheat, as it’s known here, is eaten all over the Middle East. I’ve tried it with chicken, with lamb, with vegetables and in a salad, too. Highly seasoned, with lots of flavor, this recipe is a real crowd-pleaser.

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35

POTATO & SPICED MINCED LAMB PIE KIBET BATATA BIL SAYNIEH When I first came to London I discovered shepherd’s pie, which reminded me of this recipe that my mum used to make for us all. Instead of an equal layer of mince and mashed potato, this uses more mashed potato and sandwiches a thin filling of spiced mince between two layers of it. The mash and mince are seasoned and lightly spiced with the same ingredients, which brings together all the flavours beautifully. This rich dish needs something light and zingy on the side. I like to serve it with Village Tomato Salad, which cuts through it perfectly.

tasteandflavors.com

36 Lebanese Cuisine

CRISP FILO PARCELS WITH CREAM & ROSE WATER MOUTABAG ASHTA I know that there’s a tradition in the UK of using cream in pastries, and it’s no different in Lebanese cuisine. This recipe looks impressive, but actually you don’t need any pastry skills as it’s made, very handily, from filo pastry. Once baked, douse in syrup and top with pistachio nuts.

tasteandflavors.com

37

BULGAR WHEAT WITH CHICKEN

POTATO & SPICED MINCED LAMB PIE

CRISP FILO PARCELS WITH CREAM & ROSE WATER

Serves 6 Prep 45 mins /cooking 40 mins

Serves 6-8 Prep 45 mins /cooking 30 mins

Makes 12 Prep 60 mins /cooking 20 mins

INGREDIENTS • Sunflower oil, for frying • 2 aubergines, chopped into cubes • 500g coarse brown bulgar wheat • 500ml cold water • 1 small onion, chopped • 1 garlic clove, crushed • 2 tbsp cinnamon • 1 tbsp Lebanese seven-spice mix • 1 tsp salt • ½ tbsp black pepper • 5 tomatoes, chopped • 2 tbsp tomato purée • 500ml tomato juice • 500ml chicken stock • 150g tinned, drained chickpeas • 6 skinless chicken thighs, bone in • 3 tbsp olive or vegetable oil • 150ml hot water

PREPARATION Start by frying the aubergine until golden.

Heat about 2cm oil in a medium sauté pan for a couple of minutes. To check it’s hot enough, add a cube of aubergine; if it sizzles, it’s ready.

Depending on how big your pan is, put a quarter or half of the chopped aubergine into the pan and fry until golden. Drain on kitchen paper. Continue until all the aubergine is cooked. Set aside.

Put the bulgar wheat into a bowl and cover with the cold water. Leave to soak. Preheat the oven to 190°C/170°C fan/gas mark 5.

Heat 2 tablespoons of oil in the pan and sauté the onion and garlic over a low heat for 10 minutes. Stir in three quarters of the spices and half the salt and pepper, and cook for 1–2 minutes. Stir in the chopped tomato and cook for a further 5 minutes until it has cooked down and softened, and the mixture looks like a sauce. Add the tomato purée and pour in the tomato juice and stock. Season, add the bulgar wheat and mix everything together, then add the chickpeas. Cover the pan with a lid and cook for 20–25 minutes over a very low heat.

Put the chicken into a roasting tin and season with the remaining spices, salt and pepper.

Add 1 tablespoon of oil and toss to coat the thighs in the seasonings. Roast in the oven for about 10 minutes, until they’re starting to turn golden, then reduce the heat to 170°C/150°C fan/gas mark 3.

Pour the hot water into the tin, cover the whole thing with foil and continue to roast for 15–20 minutes, until tender. Check the bulgar wheat is cooked, then fold in the chopped aubergine and serve with the chicken.

INGREDIENTS • 150g fine wholewheat bulgar wheat • 3 onions • 2kg potatoes, cut into chunks • 75g butter or ghee • 75ml vegetable oil • 200g lamb mince • 100g pine nuts, toasted • 2 tsp cumin • 2 tsp cinnamon • 2 tsp Lebanese seven-spice mix • 2 tbsp salt • 1 tsp white pepper • 100g breadcrumbs To serve • Tahina, to drizzle • Small handful of chopped flat-leaf parsley • Handful of toasted pine nuts • Cinnamon, for sprinkling

PREPARATION Cut one onion in half and grate the half, squeezing out any excess juice. Set the other half aside. Put the potatoes in a large saucepan, cover with water and a lid, and bring to the boil.

Simmer for 15 minutes until soft. Preheat the oven to 200°C/180°C fan/gas mark 6. While the potatoes are cooking, chop the remaining onions, melt 50g of the butter in a frying pan with 50ml of the oil then cook the onions over a medium heat for about 10 minutes. Add the lamb and continue to cook for 5 minutes. Add the pine nuts, 1 teaspoon each of the cumin, cinnamon, Lebanese seven-spice mix and 1 tablespoon of the salt. Mix well. Drain the potatoes then tip them back into the pan to dry.

Mash, then add the bulgar wheat, the grated onion and the remaining spices and salt and pepper. Mash everything together so it’s really smooth. Spread most of the remaining butter and oil over a large ovenproof dish. Tip half the breadcrumbs over the base and spread them out. Tip away any that don’t stick.

Take half the mash and spread it over the base, then wet your hands and flatten the potato.

Drain the meat mixture of any fat or juices, then spoon over the top. Spread the remaining potato on top and again flatten it with your hands. Make a diamond pattern with a fork on top, pressing down gently on the mash. Spread with the remaining oil and butter. Cover with the remaining breadcrumbs, and again tip away any excess crumbs. Bake in the oven for about 30 minutes until the top is golden. Drizzle over the tahina, scatter with parsley and a generous handful of toasted pine nuts, and sprinkle with cinnamon to serve.

INGREDIENTS For the pastries • 600ml double cream • 75g cornflour • 100ml water • 5g gum mastic • 220g filo pastry sheets • 250g butter, melted For the syrup • 250g granulated sugar • 500ml water • 50ml rose water • Pared rind of 1 lemon To serve • 25g finely chopped pistachio nuts • Rose petals

PREPARATION Put the cream into a pan and slowly bring to the boil. Mix the cornflour with the water and pour into the pan with the gum mastic. The mixture should thicken immediately; take the pan off the heat and use a balloon whisk to mix until very smooth. Allow to cool. Preheat the oven to 200°C/180°C fan/gas mark 6.

Unroll the filo pastry and split it into two piles of six sheets each. Put one pile to one side and cover with a clean, damp tea towel.

Take the other pile of sheets and put them on a board with the long edges nearest to you.

Cut them through the middle to make two long rectangles, then cut each length into six squares. You can trim the edges to make them perfect, if you want to.

Working quickly, take one square of six sheets and brush melted butter between the pieces of filo. Take one of these squares and spoon three tablespoons of the cream mixture into the middle and spread it out slightly. Fold in the points of the four corners to make a parcel. Do the same with the other five squares to make six parcels. Then make another six parcels with the covered, uncut pile of sheets, cutting and filling them in the same way.

Lift the parcels onto a baking sheet and brush with melted butter. Bake for about 20 minutes until golden. Meanwhile, put all the syrup ingredients into a pan and bring to the boil.

Simmer for 10 minutes until thickened slightly, then cool. Once cool, spoon most of the syrup over the pastry parcels. To serve, put a parcel on each plate, spoon over a little more syrup, then sprinkle with pistachios and rose petals.

tonykitous.com

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38 From the Land

Tabbouleh Arguably the most famous Lebanese salad, tabbouleh has become a global phenomenon. But did you know that over 25 versions of this salad exist!

food-heritage.org foodheritage foodheritagefoundation

tasteandflavors.com

39 Dominique Anid is the co-founder and health and nutrition advisor of the Food Heritage Foundation, a Lebanese non-profit organization that aims to preserve, document and revive Lebanon's traditional heritage.

Traditionally made of bourghul, tomatoes, finely chopped parsley, mint and onions, and seasoned with olive oil, lemon juice and salt, this fresh salad is served on almost every Lebanese table at home during lunches and dinners or as part of a mezze selection in restaurants. Tabbouleh is loaded with vitamins, iron and fiber, thanks to its rich vegetables and cereal content. Interestingly, many variations of it are prepared in different Lebanese regions depending on the season or ingredients found in the area.

Traditional tabbouleh The traditional Lebanese tabbouleh is prepared on a daily basis in many families, serving as the main salad for lunch or dinner. It is also a ‘must-have’ dish when choosing a mezza selection.

Fennel tabbouleh Lentil tabbouleh Lentil Tabbouleh, a specialty of some villages in the Shouf and West Bekaa regions, is made with lentils instead of bulgur wheat. This healthy salad is gluten free, rich in protein and suitable for vegetarians and vegans.

Serves 5 200 calories/serving

INGREDIENTS • 2 cups lentils, boiled • 2 garlic gloves, crushed • 2 tomatoes, finely chopped • ¼ bunch parsley, finely chopped • 2 tbsp extra virgin olive oil • The juice of 1 lemon • 1 tsp salt • Optional: ½ tsp ground cumin • Optional: the juice of half a bitter orange (Bou Sfeir or Zeffer Oranges)

PREPARATION In a bowl, mix the lentils with the lemon juice, crushed garlic and salt (and cumin according to preference). Add the chopped parsley and tomatoes to the mix and stir well. Serve cold.

Serves 4 210 calories/serving

INGREDIENTS • ¼ cup fine bourghul (45g) • 2 cups finely chopped fresh parsley (80g) • ½ cup finely chopped fresh mint leaves (20g) • 1 cup finely chopped tomatoes (160g) • 1/3 cup finely chopped spring onion Dressing • ¼ cup fresh lemon juice • 1/3 cup olive oil • Cinnamon, black pepper, salt to taste PREPARATION Wash the bourghul and leave it in warm water until tender (around 15 minutes) Mix the bourghul with the rest of ingredients in a bowl.

Add the dressing ingredients to the mix and stir well. Serve with white cabbage leaves or lettuce.

This special version of tabbouleh, exclusively prepared in the villages of Saidoun and Hidab Rimat and in the Caza of Jezzine, South Lebanon, contains no parsley and tomatoes at all! As its name suggests, it is prepared with fennel and yellow lentils. Fennel tabbouleh has a refreshing taste, thanks to the essential oils contained in the fennel leaves, including anethol. It is prepared in March, April and May when fennel is available and its leaves are tender.

Serves 4 350 calories/serving

INGREDIENTS • 1 bunch fennel, finely chopped • 1 cup yellow lentils, soaked overnight • ½ cup fine bourghul • 1 cup fresh mint, roughly chopped • 2 green onions, thinly sliced • Juice of 2 lemons • ¼ cup extra virgin olive oil • Salt and freshly ground black pepper

PREPARATION In a bowl, add in following order the bourghul, lentils, onions and pepper. Add the fresh mint and fennel. Prepare the sauce in a separate bowl: mix the lemon juice, oil and salt. Add the sauce to the salad and mix well. Serve directly.

INGREDIENTS

Qawarma tabbouleh Qawarma tabbouleh is prepared in the Lebanese mountains during winter when summer vegetables (tomato, parsley and green onions) are out of season. It is cooked in the West Bekaa and Shouf villages with 'qawarma' or lamb meat preserved in fat and served with boiled cabbage leaves.

Serves 4 650 calories/serving

• 1 cup of coarse bourghul • 1 cup of chickpeas, peeled and boiled (save the water when you drain) • 2 medium onions, finely chopped • 1 cup of Qawarma • Salt and pepper to taste • 1 small cabbage • 1 tbsp dry mint

PREPARATION Wash the cabbage leaves and cook them in the chickpea water. In a pot, melt the qawarma and stir in the onions, chickpeas, and bulgur. Season with salt, pepper and dry mint. Serve the tabbouleh hot with the cooked cabbage leaves. tasteandflavors.com

40 Insta Star

Foodie network

manal.massoud

WHAT DO YOU REALLY KNOW ABOUT INSTASTARS, OTHER THAN THEIR BEAUTIFUL PICTURES ON INSTAGRAM? ONE OF OUR FAVORITE FOODIES, MANAL MASSOUD, SHARES HER STORY OVER A GORGEOUS LEBANESE SALADA

“I am a mom-turned-food influencer! I was introduced to different cuisines at a very young age in a family that had a great passion for excellent food. I learnt how to cook gradually, with my first stuffed vine leaves' preparation at the mere age of 12, while my first meghle batch came just a few years later. Over time, I've collected more than 100 cookbooks and watched cooking shows that have allowed me to slowly polish my skills in international and local dishes.

My greatest joy in life is my four children, who are the best (and pickiest) judges of recipes.

They motivate me to try new recipes daily. Each has a particular lifestyle and different needs, and I try to accommodate these. This diversity has enabled me to easily cater for my cooking students’ demands and needs. My favorite quote?

‘When baking, follow the recipe, but when cooking, follow your heart.’

tasteandflavors.com

MOUGHRABEYYE SALAD Serves 4-6 Preparation 30 mins

INGREDIENTS Salad • 500g moughrabeyye • 1 packet baby arugula (around 300g) • 1 cup parsley, finely chopped • 1/3 cup green onion, finely chopped • 1 cup cherry tomato, diced • 1 cup pomegranate seeds • ¼ cup mint leaves, roughly chopped • ¼ wild zaatar, roughly chopped • ½ cup cornichon pickles, chopped Dressing • ¼ cup lemon juice • ½ cup olive oil • 1 tsp salt

• Note: change the ratio of lemon to oil to taste. If watching your calories, add more lemon juice and less olive oil.

Garnish • ½ cup almond halves, roasted in the oven or microwaved • Edible flowers

PREPARATION Place the moughrabeyye in the steamer (electric or on top of the stove). Cook until very tender for about 15 minutes. Remove from heat, cover with half the oil and allow to cool down.

Meanwhile, prepare all the vegetables.

When the moughrabeyye is cool and you are ready to serve, mix all ingredients. Garnish with the almonds and edible flowers.

Daily bread

Brought to you by

This Italian flatbread made by the expert bakers at Prunelle, is a flavorful celebration of simple ingredients — gathered from nature and seasoned with loving care

Foccacia garlic sea salt INGREDIENTS • 1000g flour T55 • 20g salt • 10g dry Yeast • 20g olive oil • 550g water • 50g garlic

PREPARATION Mix all the ingredients together on a small spiral mixer 5minutes in the 1st speed and 4 to 5minutes on the 2nd speed.

After proofing put olive oil on top and speeded by hand and then put a garlic slice and see salt on top and then put you finger on all the tray.

Take the dough and put it on the stainless bowl spread by olive oil before putting the dough and then cover the dough with cling film for 1h resting time.

Preheat the oven at 200°C for 10 to 15minutes and then put the Focaccia in the oven for around 25minutes.

Take a tray and spread olive oil and then put the dough and stretched it by hand to cover the dimension of the tray and leave it at room temperature for 1h30.

Remove the dough from the tray and cool the Focaccia around 45minutes before serving.

You can also put the focaccia after cooling on a zipper plastic bag and put it in the freezer to be used after.

prunelle.com.lb

42 Quick & Easy

Eat pretty

things

There’s no place like home, but if you must venture out, it’s always nice to spend a relaxing afternoon at a cozy café with friends. At Home Sweet Home in Mar Mikhael, Chef Assaad Sebaaly prepared a lovely table that was a treat for the palate and a feast for the eyes

tasteandflavors.com

43

The Acai bowl Serves 2 Prep/cooking 15-20 mins

INGREDIENTS • 100g avocado • 20g blueberries • 1 frozen banana • 5g Acai powder • 20g baby spinach • 40g oat milk

PREPARATION Place all ingredients in a blender, but only place half of the oat milk.

Mix until you’re sure the Acai powder is incorporated well. You can adjust the thickness of your smoothie bowl with the amount of oat milk you add, so continue to pour in the milk until you achieve your desired texture.

Place in a bowl and chill in the refrigerator. Serve and top with your favorite garnishes.

Avocado and poached egg toast Serves 1 Prep/cooking 15-20 mins

INGREDIENTS • 2pcs pain de compagne bread • 25g musclin lettuce • 40g smoked salmon • 1 pc organic egg • 80g avocado mix • 160g avocado slices • 2g black pepper • 2g salt • 2g micro green • 15g sea salt • 20g white vinegar For the avocado mix • 300g avocado • 30g lemon juice • 3g chives • 2g black pepper • 2g salt

PREPARATION Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. Add a drop of vinegar.

Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Cook for 3-4 minutes or until the white is set.

Lift the egg out with a slotted spoon and drain it on kitchen paper. Toast the bread. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed. Slather the mashed avocado on top of the first toast, followed by the poached egg and the pepper on top.

Roasted cauliflower with tahini Serves 3 Prep/cooking 30 mins

INGREDIENTS • 1 head of cauliflower • Chopped parsley (garnish) • 10g pomegranate seeds • Salt and pepper for seasoning • Drizzle of olive oil Tahini sauce • 30g tahini • 30g lemon juice • 10g orange juice • Salt and pepper

PREPARATION Clean the cauliflower well and cut the stalk. Place it on a baking sheet, and drizzle with a bit of olive oil and sprinkle salt and pepper. Roast it in the oven for 45 minutes at 175°C. Prepare the tahini sauce by mixing the citrus and tahini as well as the salt and pepper. When the cauliflower is fully roasted and slightly golden brown, prepare it for serving by topping it with the tahini sauce and garnish with pomegranate and freshly chopped parsley. tasteandflavors.com

44 Quick & Easy

Sensational CAKES Last minute guests are never a problem when you have a handful of ingredients and Domo cake mix lying around – they’ll never know the difference!

Photos courtesy of Mario Daou Food Styling & Photography tasteandflavors.com

45

Two Extra Moist Cakes in 10 minutes Extra Moist Cake

( French Vanilla or Chocolate Fudge) WHAT YOU NEED • 3 eggs • 240ml (1 cup) water • 65ml (1/3 cup) vegetable oil Filling • Blueberries or strawberries to taste • A sprinkle of powdered sugar HOW TO PREPARE 1. PRE-HEAT oven to 180° C (350° F).

Generously grease all types of pans, lightly flour or spray nonstick cooking spray.

2. BEAT Cake mix, water, oil and eggs in large bowl at low speed for 30 seconds; beat 3 minutes at medium speed. Pour batter into pan.

3. BAKE in oven for 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean.

4. COOL cake for 5 minutes in pan before removing it.

5. FROST when completely cooled with DOMO whipped cream

Domo whipped cream WHAT YOU NEED • ½ cup (120ml) cold milk • One sachet of Domo whipped cream

HOW TO PREPARE 1. BLEND in a deep narrow bowl ½ cup (120ml) of cold milk and one sachet of DOMO whipped Cream.

2. BEAT at high speed with mixer for about 4 minutes or until topping is light and fluffy.

3. STIR before serving, add 1-2 teaspoons (5-10 ml) of cold milk if topping seems too thick.

4. STORE covered in refrigerator and serve.

Make ahead This dessert is best when assembled just before serving. Bake the cake up to one day ahead of time. Split the cake into two layers after it is cooled and store in airtight container at room temperature.

Toss the sliced berries with the powdered sugar if desired and refrigerate until ready to use. Whip up the whipped cream right before assembling and serve.

Brought to you by

domoleb

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46 Step by Step

Garden Rose

Ritas-Cakes-Makes ritakazezian

tasteandflavors.com

Bright and delicate, roses are the perfect way to turn a standard cake into a work of art and they’re not as difficult as you might think when you know how. Rita Kazezian gives us an easy step-by-step guide for making beautiful pretty roses

47

What you need!

Center of the roses

The pink rose petals

5

6

7

8

9

10

11

12

Making the leaf

1

2

13

14

15

3

4

16

17

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Makes 1 medium sized rose of 15 petals or 1 big rose of 20 petals Preparation 2 days

SUPPLIES • Non-stick silicone mat • Ball tool • 1 thick wire stem • 1 or 2 thin wire stems • Pliers • 3 sizes of rose petal cutters • 200g packet of white gum paste (buy it or make it) • 2 x food coloring (pink for petals and green for leaf) • Rolling pin or rolling ball • Brush • Water • Wooden stick • X-acto knife

PREPARATION FIRST DAY Prepare the bud and the leaves.

SECOND DAY Assemble the petals and the bud.

To make cones for the center of the roses [1] Roll white gum paste into a 3cm ball [2] Roll one side to a point to give a cone shape.

[3] Brush a little bit of water onto the thick stem [4] Insert it into the broad end of the coneshaped bud. Allow to dry 24 hours.

For the pink rose petals [5] Roll the gum paste with the rolling pin until it is 5mm thick.

[6] Cut petals with petal cutter mold in three different sizes.

Tip: The bigger you want the flower, the bigger the mold should be.

[7] Take a ball tool and thin out the upper part of the petal.

[8] Add a drop of water on the top of the bud to

19

allow the upper part of the petal to stick properly.

[9] Roll the petal all over the bud.

[10] Add another petal and repeat.

[11] If the petal sticks from the top, use a wooden stick to push it open.

[12] Gradually add petals to make the rose bigger.

Tip: For a medium rose you will need to prepare 15 petals; for a big rose - 20 petals.

For the leaf [13] Roll out the green gum paste.

[14] With a wooden stick, draw out the leaf in the desired size and cut it out with a knife.

[15] Stick the thin stem to the leaf.

[16] Vein the leaf by pressing on the gum with the wooden stick.

[17] Press on the edges of the leaf with the ball roll to make the leaf thinner.

[18] Allow to rest a few hours to dry.

[19] Attach the leaf wires together and then to the flower.

Tip: You can use green florist tape if necessary. tasteandflavors.com

48 Dessert

Flour & flowers Combine the basics of cake-making with fantastic florals for a refreshing twist

Fraisier fleur d’oranger

By Chef Samer Kobeissi Des Choux Et Des Idées Serves 6 Preparation 1 hr (waiting time: overnight) Baking 20-30 mins

INGREDIENTS For the Genoise • 4 eggs • 125g sugar • 125g flour (sifted) • Zest of 1 lemon • 20g butter (melted) For the orange blossom syrup • 50g sugar • 100g water • 1 tbsp orange blossom For the orange blossom Chantilly • 500g whipping cream (35% fat) • 20g orange blossom • 50g sugar • 1kg strawberries

PREPARATION For the Geneoise Beat the eggs, sugar and lemon zest in a stand mixer using the whip attachment until the eggs are very thick and have doubled in size (about 15 minutes). Fold the sifted flour. Add a bit of the mixture to the melted butter then fold back into the mixture. Pour tasteandflavors.com

into an 18cm pan and bake in a preheated oven at 180°C until the Genoise springs back when touched. To make sure it’s well baked, insert a knife, it should come out clean. Cool completely and unmold. Slice horizontally into 3 discs.

For the syrup Combine the water and sugar in a sauce pan and bring to a boil. Add the orange blossom and leave to cool.

For the Chantilly Beat all the ingredients together until the cream forms stiff peaks.

Line a 20cm pastry ring with acetate film.

Place on a plastic sheet on a tray. Slice the strawberries into thin circles. Line the base

and the sides of the ring with strawberry slices. Add a thin layer of the Chantilly on the base and sides of the ring and press well with an offset spatula. Add a layer of strawberries.

Soak one disk of Genoise with the syrup and place on top of the strawberries. Add another layer of cream, another layer of strawberries and a second disc of genoise (soaked with syrup), making sure the second disc is level with the top of the ring. Leave in the fridge till the next day. Invert the ring and unmold carefully. Decorate with rose petals. deschouxetdesidees.com deschouxetdesidees

49

Rose water cupcakes

By Marilyn Basbous Marly’s Goodies Makes 2 dozen Prep/baking 1 hour

INGREDIENTS For the cupcakes • 2 cups all-purpose flour • 1 cup sugar • 1 cup butter • 4 large eggs • 1 tbsp baking powder • 3 tsp vanilla extract • 2 tbsp whole milk • ½ tsp salt • 1 tsp rose water For the frosting • ¾ cup (1.5 sticks) unsalted butter, softened • 2 tsp rose water syrup • 4 cups powdered sugar • 1 whole vanilla bean • 1 tsp vanilla extract • 2-3 tbsp heavy cream

PREPARATION Preheat oven to 180°C and line a muffin pan with liners.

For the cake Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing in between each. Add flour, baking powder, salt, and extract and mix until just combined. Add milk, vegetable oil, and splash of rosewater and mix until just combined.

Spoon batter into cupcake liners and fill each 2/3 full. Bake for 16-18 minutes until slightly golden, then allow to cool on a wire rack.

For the buttercream Beat butter and powder sugar until light and fluffy with handheld beaters. Add vanilla bean, vanilla extract, and rose water and mix. Slowly add heavy cream until desired consistency is reached. Use a piping bag to pipe icing onto cool cupcakes.

marlysgoodies

tasteandflavors.com

50 Dessert

Summer red fruits tart

By Lamia Salhab Desir Noir Serves 12-15 Prep/baking 1 hr 20 mins

desirnoirliban

tasteandflavors.com

INGREDIENTS Palet Breton • 4 egg yolks • 150g soft butter • 150g sugar • 220g flour • 8g baking powder • 3 pinches of Guerande sea salt Almond cream • 100g sugar • 100g butter • 100g almond powder • 2 eggs • 4 drops of bitter almond essence Pastry cream with Mascarpone • 500ml milk • 90g sugar • 2 eggs • 60g cornflour • 150g mascarpone cheese • 1 pinch of salt • Garnish: Strawberries, blackberries, raspberries, cherries, redcurrants, icing sugar, raspberry mash

PREPARATION For the dough Beat the yolk with the sugar until light, add the butter and yeast, mix well, add the flour, roll into a ball, and refrigerate to firm up.

Spread the dough according to your choice, rest it for ½ hour and heat the oven.

For the almond cream Mix the butter and sugar, add all the rest of the ingredients, cover the raw dough, spread evenly and bake 40 minutes.

For the pastry cream In a saucepan, add the milk, half of the sugar, scrape the vanilla pod with a knife, and add the seeds to the milk. In a bowl beat the whole eggs with the remaining sugar until the mixture turns white. Add the cornflour, when the cream is flexible pour half of the milk into the pan. Replace the pan on low heat. Stir constantly until the cream is thick. Finally when the cream is sufficiently cooked, turn off the heat, add a pinch of salt and allow to cool down. Later on, add the mascarpone cheese gradually while whipping. Put it in a pastry bag and decorate your dessert. Garnish it with fruits, macarons and edible flowers.

Crafted with Passion

52 Dessert

These perfectly balanced dark and delicate treats offer an indulgent chocolate experience

The camaïeu

By Nathalie Dimas Owner / Head chef atelier nd Makes 1.25kg Prep/baking 2 to 3 hrs

INGREDIENTS • 500g prunes • 350ml cognac • Chestnut cream (recipe follows) • Dark chocolate for coating Chestnut cream • 500g cooked chestnuts • 375g caster sugar • 120g water • 2 vanilla pods

ateliernd.com ateliernd

tasteandflavors.com

PREPARATION For the chesnut cream Put the chestnuts in a bowl with water and bring to the boil.

Switch to the blender and recover the purée. Add water, sugar, vanilla seeds and vanilla beans and mix over low heat; can be kept in the refrigerator.

Macerate the prunes in cognac overnight. Drain the prunes. Pipe the chestnut cream in the sliced prunes. Temper the dark chocolate and coat the stuffed prunes with the chocolate before serving.

54 On the Market

Vanilla caramel crunch

Mango USD 2.66 per scoop Bouzet Jeddo Bliss Street, after Makhfar Hbeish, Hamra 70 007575 bouzetjeddo

Layers of vanilla gelato with home made caramel sauce and almond crunch USD 24 Orsobianco Gelateria Mar Mitr Street, Achrafieh 01 219195 orsobiancogelateria

Ice cream's MOST WANTED LIST T&F put the latest flavors to the test, to find the very best! Try every decadent ice cream cake, creamiest scoop and scrumptious stick before they melt‌

Mexican Beach A mix of Mexican beer and carrot lemon in one box USD 33/kg Evasion Chocolatier-Glacier Achrafieh Youssef Sursock Street, near Saint Georges hospital 01 570099, 03 917284 evasion chocolatier-glacier evasion chocolatier-glacier

Gianduja Noisettes Hazelnut Dacquoise, chocolate gianduja ice cream, caramel toffee ice cream USD 50 Le Flocon Artisan Glacier Antelias-Naccache 04 402602 lefloconartisanglacier

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55

Ice cream cake Hand dipped in white or dark chocolate USD 73 Oslo Mar Mikhael, Verdun & Jisr El Wati 01 426530, 03369313 Oslo Osloicecream osloicecream.com

Italian Gelato New flavors: Ferrero Rocher, Panna Fragola (White Chocolate and Strawberry), Lotus, Raffaello, Dark Chocolate with Raspberry, Dark Chocolate, Yoghurt Topped with Raspberry Pieces USD 16/kg, USD 1.33 per scoop Al Baba Sweets Tayouneh and Saida 07 735226 Albabasweets albabasweets

Handmade popsicles Hand dipped in white or dark chocolate USD 2/pop Orsobianco Gelateria Mar Mitr Street, Achrafieh 01 219195 orsobiancogelateria

Sorbet sticks New flavors: Clementine, Blood Orange, Pinkgrapefruit, Rose, Lemon USD 5.3/pop Oslo Mar Mikhael, Verdun & Jisr El Wati 01 426530, 03369313 Oslo Osloicecream osloicecream.com

Fakhara Achta USD 25 Bachir Beirut delivery 81 652020, 01 662982 bachir.com

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56 Ice Cream

Tarte aux fraises glacées Serves 8 Preparation 2 hrs

INGREDIENTS Sablé dough • 145g butter • 60g sugar • 40g milk • 190g flour • 60g almond powder

Vanilla parfait • 500g whole milk • 190g cream • 180g sugar • 80g egg yolks • 1 vanilla pod

PREPARATION For the sablé dough Mix the butter with the sugar. Blanch the mixture with the blade of the blender.

Heat the milk and add to the almond powder. Incorporate the flour to the blanched butter. Pipe out the shortbread with a N°10 pastry bag in pre-buttered circles of 18 cm. Cook at 170°C for 12 minutes.

For the vanilla iced parfait Heat the milk with the vanilla pod at 30°C, add the sugar. At 40°C add the egg yolks. Cook at 85°C. Mix and leave to cool at 20°C. Add the whipping cream. Store in the freezer.

For the strawberry sorbet Make syrup with water and the lemon juice.

At 40°C, add the sugar.

Bring to a boil. Leave to cool quickly at 4°C. Add the mixed strawberries. Mix and glaze in your ice-cream maker. Put in a half sphere silicone mould of a diameter of 2 cm. Store in the freezer.

On the praline sablé base, pipe out the vanilla iced parfait and arrange the balls of strawberry sorbet.

Decorate with fresh strawberries, pistachios and whipping cream.

Lefloconartisanglacier

tasteandflavors.com

Strawberry sorbet • 600g fresh strawberries • 100g water • 230g sugar • 20g lemon juice

By Chef Charles Azar Master Chef Consultant

58 Ice Cream

Mastic pistache croquant INGREDIENTS • 338g full fat liquid milk • 12.5g powdered milk • 120g fresh cream 35%MG • 90g sugar • 12g glucose • 12g rose water • 12g orange blossom • 0.3g mastic

PREPARATION Weigh all the ingredients, starting by mixing the sugar with the powdered milk. Crush the mastic into a powder and add it to the previous mix. Add the liquid milk in the pasteurizer. Once hot, add the powder milk, then the fresh cream.

Once the mixture is cold, add rose water and orange blossom.

By Chef Romy Zakhour Evasion Makes 14 scoops Preparation 24 hrs

evasionchocolatierglacier tasteandflavors.com

60 In Season

Brown Sugar Pavlova with Poached Peach Serves 8 to 10 Prep/baking 2hrs 30 mins

INGREDIENTS For the meringue • 110g caster sugar • 60g light brown muscovado sugar • 3 egg whites, at room temperature • ½ tsp vanilla extract • 1 tsp white wine vinegar For the orange blossom cream • 250ml heavy cream • 1 tbsp icing sugar • 1 tsp orange blossom water For the poached peaches • 2 peaches, peeled, stoned and sliced • 300g caster sugar To serve • 20g pistachios, coarsely chopped tasteandflavors.com

Peaches & Cream This bewitching combination makes good use of bountiful summer peaches paired with divine sweet cream

PREPARATION Preheat the oven to 160°C. Line a baking tray with parchment paper. Combine the two sugars in a small bowl. Whisk the egg whites using an electric mixer until soft peaks form. While the motor is still running, gradually add the combined sugars, 1 tbsp at a time, whisking after each addition until stiff peaks have formed. Whisk in the vanilla and vinegar until combined. Spoon the meringue mixture onto the prepared tray, forming a 20cm circle. Use the back of a tablespoon to spread the mixture out slightly and then make a slight well in the center. Bake for 60 minutes. Turn off the oven and place a wooden spoon keeping the oven door slightly open to allow the meringue

Each season, Lara Ariss (chef, author and caterer) shares a straightforward approach to preparing dishes with fresh seasonal produce. laraariss

to cool completely. For the orange blossom cream, whisk the heavy cream, icing sugar and orange blossom water in a medium bowl using an electric mixer until medium peaks form. Set aside in a cool place until ready to assemble. For the poached peaches, bring the peaches, sugar and 150ml of water to a boil over medium heat. Lower the heat and simmer for 20 minutes or until the peaches are tender.

Remove the peaches with a slotted spoon and set aside to cool. To assemble the pavlova, spread the cream in the hollow center of the meringue and top with the poached peaches.

Sprinkle with pistachios.

EUROPEAN DAIRY PRODUCTS The tastiest moments of your day!

www.EuMilkyWay.eu

62 Healthy Recipes

Simple food

TO EAT RIGHT She’s not a dietician, a nutritionist or an herbalist, but a woman, wife and mother of three, who lives, works, exercises and cooks every day. So what does Sabine Mazloum know about eating yourself healthy? Plenty!

Do we know that sugar is acidic? That the cayenne pepper, far from being abrasive, is anti-reflux? Just a pinch of black pepper is needed to boost the benefits of turmeric?

That a quinoa dish with kale and a slice of wild salmon eliminates any cravings for sugar for the day? That, thanks to its low glycemic index and good bacteria, buckwheat bread is the most easily digestible bread? That a cup of bone broth with vegetables is a collagen booster and a repairing balm for the body?

Do we know why we shouldn’t overcook an egg? Why is it better to cook with olive oil or coconut and Himalayan salt over table salt?

I found the key to chronic diseases, seasonal sores and better well-being, without being neither a doctor nor a scientist, but just practical and well-intentioned. My cure?

Prevention. It does not mean to stop living fully or to deprive oneself. On the contrary, to prevent is to respect one's body and to become vitalized.

To eat right is to eat what nature offers us depending on the climate and the seasons.

Eating right is eating organic, which eliminates many harmful factors such as genetically modified organisms (GMOs), pesticides, preservatives, additives, dyes, antibiotics or hormones. But be careful - eating organic doesn’t necessarily mean eating healthy. These are two different points that complement each other. We decide to eat organic, but we also choose the right ingredients. To eat right is to vary as much as possible.

Avocado and salmon

Quinoa in a cradle

Serves 1 Preparation 10 mins

Serves 6 Preparation 15 mins Soaking time 2 hrs Cooking 15 mins

PREPARATION Place one avocado half on a plate and top it with slices of salmon, onion rings, capers, cashews, ginger, rocca, palmetto, lemon juice, olive oil and salt. Close with the other half of the avocado, then sprinkle with white and black sesame seeds.

INGREDIENTS • 400g quinoa • 6 red cabbage leaves • 1 bunch radishes • 3 peppers (green, yellow and red) • 4 cucumbers • 15 cherry tomatoes • 1 green onion • 1 avocado • 1 handful of raisins • 1 handful of goji berries • 1 handful of crushed almonds • 1 handful of crushed pistachios • 2 handfuls of pomegranate arils • 4 tbsp olive oil • 2 tbsp apple cider vinegar • 6 pinches of Himalayan salt PREPARATION Soak the quinoa for 2 hours in water, then rinse and drain. Cook for 15 minutes in 600ml of water. Let cool and drain. Finely chop radishes, peppers and cucumbers. Cut the tomatoes and onion into slices, and the avocado into small cubes. In a salad bowl, mix with quinoa, raisins, goji berries, almonds, pistachios, pomegranate arils, olive oil, vinegar and salt. Spread the salad in the cabbage leaves and enjoy.

63

Stuffed provence Preparation 20 mins Cooking 35 mins Serves 4

INGREDIENTS • 4 round zucchini • 4 peppers (red and yellow) • 4 short and large eggplants For the stuffing • 400g ground beef • 1 chopped onion • 2 garlic cloves, finely chopped • 2 tbsp olive oil • 6 pinches of Himalayan salt • 3 pinches of cayenne pepper For the sauce • 500ml tomato sauce • 1 garlic clove, finely chopped • 1 tbsp olive oil • 3 pinches of Himalayan salt

PREPARATION Prepare the stuffing. In a large saucepan, sauté onions and garlic in olive oil. Add the meat with salt and chili and cook for 10 minutes, stirring. Place the stuffing in a bowl. In the same saucepan, prepare the sauce. Heat tomato sauce and garlic in olive oil with salt. Meanwhile, cut the zucchini and pepper tops, then empty the inside. Cook the eggplants 10 minutes in boiling water to soften them, then cut their top and empty out the flesh. Stuff all the vegetables, put them in the pan with the tomato sauce and put the hats back on. Cook for 15 minutes over low heat. Use eggplant flesh to prepare eggplant caviar.

mangejuste

Fondant aphrodisiac

PREPARATION Preparation time 15 mins Melt the chocolate with the Cooking time 15 mins bain-marie butter in a saucepan.

Serves 8 In a bowl, beat the eggs with the sugar, the maca powder INGREDIENTS and the flour. Add the previous • 250g dark chocolate preparation by mixing well. Line (at least 70% cocoa) a rectangular mold (30 x 20 cm) • 200g clarified butter or soft coconut with buttered parchment paper.

• 4 eggs Pour in the dough and cook for • 100g coconut sugar about 15 minutes in the oven • 2 tbsp coffee or maca powder, at 180°C, preheated to 220°C, plus more to sprinkle monitoring the cooking. Let cool.

• 70g buckwheat flour Sprinkle with maca and garnish • Red fruits (optional) with some red berries.

tasteandflavors.com

64 Product Advice

New

SUPERFOODS Eat yourself healthy

Jam-packed with nutrients that provide your body with the elements you need to feel great, superfoods are high in vitamins, minerals and anti-oxidants Whether it’s a berry, algea, root vegetable or a seed, we are all looking for the next ingredient that will bring us energy, glowing skin or improve our mood and libido. Recent years have seen the emergence of Spirulina, Maca, Goji berries, Chia seeds, Acai berries and more. Even better, 2018 has brought with it a bunch of new superfoods to try - remember you heard about them here first!

COLLAGEN POWDER Let’s start with the star of them all, the one that will benefit your skin, hair, nails, gut, joints, and reduce cellulite and stretch marks! Is there anything collagen can’t do? Collagen is naturally found in cuts of meat that contain skin or bone. It's imperative to choose a collagen powder that comes from organically raised or wild animals.

ADAPTOGENIC MUSHROOMS Mushrooms are not just a delicious pizza topping; throughout history and across many cultures, they have been used for their medicinal benefits. Chaga, Reishi, Cordyceps and many other varieties have been shown to contain a multitude of health benefits. Mushrooms are known as 'adaptogens' because they can adapt their healing properties to your body's specific needs at any given time, in order to restore you to optimal functionality.

tasteandflavors.com

PEAS I'm serious; proteins derived from plants are gaining more recognition as increasing numbers of us strive to have a more plant-based diet. At the forefront of this trend is protein from legumes like peas.

One cup of raw green peas contains 8 grams of protein. Peas contain three important muscle building 'branched chain' amino acids: leucine, isoleucine and valine. Pea protein powder has become a popular additive in snack foods and bars.

MORINGA There's a new supergreen in town! Moringa has gained a reputation for fighting inflammation and combating the various effects of malnutrition and aging, earning the nickname of ‘the miracle plant.’ Gram for gram, it contains twice the amount of protein of yogurt, four times the amount of vitamin A as carrots, three times the amount of potassium as bananas, four times the amount of calcium as cows’ milk and seven times the amount of vitamin C as oranges.

CRICKETS (AKETTA) Eating insects could be the future of culinary innovation. Crickets are 69% protein, contain all nine essential amino acids, are high in vitamin B12, and are also a good source of both Omega 6 essential

Sabine Kassouf Co-founder of A New Earth Organic Store Co-founder of Organic Sisters Certified Nutritional Therapist

fatty acids and Omega 3 in the 'perfect' 3:1 ratio. They have twice as much potassium as spinach, as much calcium as milk and are a source of iron. Eating them is also good for the economy and the environment: crickets require less land, food, water and energy than many animal protein sources, including beef, chicken and pork.

TAHINI The Mediterranean trend is on a roll with our beloved Lebanese tahini becoming a superfood worldwide.

We love that tahini is packed with monounsaturated fats, along with cholesterol-lowering phytosterols that help promote a healthy heart. This year, expect to be seeing it make its way from highend restaurants to popular snacks, desserts and breakfasts.

PROBIOTIC DRINKS Probiotics are live beneficial bacteria which help colonise the gut, leading to improvements in a range of bodily functions, from mood and stress levels to weight and cravings for food. Probiotic drinks, such as kombucha, kefir and ACV are hitting the shelves because people are looking for drinks that help with their wellbeing. With that in mind, expect to be sipping a drink of bacteria while you chow down on a Moringa and tahini bowl, topped with sun dried crickets and Chaga mushrooms. anewearthstore

PREP IT, COOK IT, SERVE IT...LIVE IT!

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ESTABLISHED SINCE 2007

66 Drinks

TIMELINE Take a cocktail journey through the complexity, diversity and seasonality of Lebanon’s past, present and future, captained by Jad Ballout, beverage director at Central Station

MODERNIST FALAFEL "Street style falafel reimagined" Sour/spiced

jad ballout

tasteandflavors.com

jad_ballout

INGREDIENTS • 50ml Vodka Falafel (recipe follows) • 15ml lemon • 15ml sugar syrup (1/1) • 5ml Skinos Mastiha • 5ml Green Chartreuse • 3 basil leaves • Garnish: herbal oil and pickled horseradish • Glass: short glass

Vodka Falafel distillation • Preparation: 3 hours • 500 ml vodka • 10g falafel spices • Infuse all ingredients for 2 hours and distill on 70 degrees using rotary evaporator.

PREPARATION Put all the ingredients in a shaker; gently muddle the basil, shake with ice cubes and serve over a big chunk of ice.

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GET TO KNOW THE BARTENDER Jad Ballout is a firm believer and promoter of Middle EasternMediterranean bartending, focusing on local and seasonal ingredients to reinvent his culture in cocktail form, with a contemporary touch.

This very vision and dedication inspired him to open Central Station Boutique Bar in Beirut with his partners, where he established Middle Eastern-Mediterranean bartending as the soul of the concept. He pioneered a whole new movement that earned him several heavyweight industry awards, including No. 26 of World’s 50 Best Bars 2016, Best Bar in Middle East & Africa 2016 and Top 10 Best International High Volume Cocktail Bars by the Tales of the Cocktails 2016.

OTTOMAN'S SECRET "Ottoman delicacy from Sultan's private collection" Sweet/floral

INGREDIENTS • 60ml gin • 15ml Martini Bianco • 25ml pistachio syrup • 15ml lemon • 15ml Bols yogurt liqueur • 6 pistachios • 2 drops orange blossom • 2 drops flower water • 2 drops sea salt solution • Garnish: grind pistachio on top • Glass: Ottoman inspired silver glass

PREPARATION Blend all ingredients in a blender with crushed ice.

tasteandflavors.com

68 Drinks

HALVA GIN & TONIC "Lebanese refreshment for the London layover" Fruity/floral

INGREDIENTS • 30ml Gin Banana (recipe follows) • 20ml Tahina Gin (recipe follows) • 3 drops orange blossom • 3 drops flower water • 120ml Schweppes tonic water • Garnish: chocolate rim • Glass: steamless wine glass

Tahina Gin • 700ml gin • 150g tahina • Infuse all ingredients for 2 hours than distill at 60 degrees using the rotary evaporator • Preparation: 3 hrs Gin Banana • 1000ml gin • 250g ripe banana • 5g pectinex ultra sp-l • Blend all ingredients in a blender and rotate them for 20 minutes in centrifuge in order to clarify and remove all the banana sediments.

• Preparation: 30 mins

PREPARATION Put all the ingredients in a shaker, gently muddle the basil, shake with ice cubes and serve over a big chunk of ice.

tasteandflavors.com

70 Wine

Brought to you by

It's all coming up rosé with five French regional favorites from La Cave de Joël Robuchon

CHATEAU DES SARRINS 2015 Another way of drinking rosé, is with this organic Côtes de Provence owned by Champagne producer Bruno Paillard. It is an opportunity to discover that rosés can also evolve well few years after their release, with red fruits still dominant.

Its persistent freshness is the expression of a highly respected terroir, fine, intense but not heavy.

CHATEAU HOSTENS-PICANT, CUVEE PLANETE ROSE 2016 From the right bank of Garonne river, Cabernet franc and Malbec compose this generous Bordeaux rosé, with flavours of strawberry and grapefruits. Its long lasting taste is the perfect pairing with exotic meals.

CRAZY TROPEZ 2017

DOMAINE TROPEZ 2017

The Summer hit! A classic blend of Grenache, Cinsault & Syrah, whose pale pink color exhales fresh and aromatic notes of citrus and exotic fruits on the nose. Deliciously fruity on the palate, it must be served chilled at any festive occasion, whether on the beach or around the pool.

The jewel of the domaine, elevated on the hills of Gassin in Côtes de Provence. This organic rosé, all in elegance and expressiveness, has a palate of peach and grapefruit notes. It is elegant with an intense finish, to pair with grilled fish or meat.

Jose Correia is the director of La Cave de Joël Robuchon in Paris.

As a sommelier, he has worked in this prestigious Maison for more than 20 years.

CHATEAU LES VALENTINES, CUVEE CAPRICE DE CLEMENTINE 2016 A few miles away from St Tropez, this cuvee is a great expression of AOC Côtes de Provence.

It is all about freshness, with the right tasty & crunchy notes to match any traditional Mediterranean buffet.

lacavedejoelrobuchon tasteandflavors.com

Reviving OBEIDY The indigenous Grape of Lebanon

Kab-Elias, Békaa Valley Tel: +961 8 500812 / 3 info@ChateauStThomas.com

www.ChateauStThomas.com

72 Garden Flavors

Edible Flowers

That taste as good as they look

Adding flowers to your food can be a nice way to add color, flavor and a little whimsy. Some are spicy, and some herbaceous, while others are floral and fragrant. The range is surprising. These days, edible varieties are frequently used in fine cuisine PANSIES

With a fairly neutral taste, pansies can be added to main dishes and salads. It is also used to decorate different desserts such as creams, compotes and ice cream.

MARIGOLD

Raw, the petals taste rather neutral, soft and discreet, and are used to flavor salads, omelets or even cottage cheese.

Referred to as the “saffron of the poor”, the flower also helps to color several dishes. It is used to prepare a creamy yellow food coloring, mainly used with butter.

VIOLET

The flowers of the violet can be added to salads. They are also used to make syrups and jelly. Crystallized, they are used in decorating cakes and many desserts. tasteandflavors.com

Marc Beyrouthy owner of Nature by Marc Beyrouthy Store, became an ethnobotanist, hoping to contribute to the protection of the Lebanese rich traditional knowledge of plants.

Marc is also the host of the weekly ecological TV show «Nature».

Hidden virtues: The leaves of the violet are distilled and used in perfumery, especially for the creation of fragrances with aphrodisiac power.

ZUCCHINI

The flowers of zucchini are eaten stuffed or fried immediately after picking, as they fade quickly. Beforehand, it is advisable to gently wash them and remove the pistil.

TIP: you have to wait till they are golden brown.

PINK HOLLYHOCK

The hollyhock can be added to salads, taking into account its mucilaginous texture. The flowers of the hollyhock beautifully decorate all kinds of dishes and are served as a natural coloring syrup.

TIP: Young leaves, flowers and fruits before maturity are edible raw or candied.

73 MAUVE

They are used in cooked dishes, mixed salads or as decoration for pastries.

NASTURTIUM

The leaves and flowers of the Nasturtium can be added raw to salads and sauces. The colorful and decorative flowers are used in almost any kind of dishes, from salads to soups, to poultry, fish, meat, pastries and even drinks. Finely cut, the petals and leaves blend perfectly with the cheese and butter presented in the form of canapĂŠs as an aperitif.

TIP: Confected in vinegar, flower buds and green fruits of the nasturtium can substitute as capers.

POPPY

The red petals of the poppy are a wonderful addition to a fresh salad and its seeds are used in pastry or bakery, to make flavored breads. They can also be added to a salad to enhance it.

HIDDEN VIRTUES it facilitates sleep, Brought to you by calms coughing and irritation of the throat.

Order your edible flowers from Zizi Baaklini 03 274214

74 Savoir Vivre

Buffet etiquette With wedding season upon us, it’s always good to brush up on our manners.

Etiquette expert, Vera Yammine, founder of ticket2etiquette. com reminds us about proper behavior before we attack that buffet

14 tips to keep in mind • Never ample the food before the buffet is officially open. If the utensils are already at the dining table you don’t need to look for the buffet table.

• Always check if the buffet has one or more lines, and if the buffet has different sections; choose the section you want to start with.

• No need to serve yourself your whole meal in one round, you can start with the appetizers, salads, then come back for the main course and later come back for the dessert (for the desserts, you change your plate).

• Always respect the queue and never start in the middle of a line or from the opposite direction.

• Never hold two plates at the same time.

• Never touch the food with your fingers; always use the serving utensils.

• Place all the serving utensils in the original dishes not on another plate and be careful to not use your personal utensils.

• Don't eat while in line or from the buffet directly, • Don't get close to the person ahead of you; give them some space to serve themselves.

• Hold your napkin and utensils in your left hand and under the plate leaving your right hand free to serve yourself.

• Carry food and drinks separately to the table; sometimes drinks are served so you wont have to carry it.

• If you changed your mind about an item you selected don’t put it back.

• Do not cough or sneeze near to the buffet step out of the line or turn away.

• Don't forget to be patient; everyone in line is in the same situation.

I have created Ticket To Etiquette to share all the tips about Modern Etiquette in a simple, entertaining and engaging way. Modern Etiquette is not about complicating our lives.

It’s about being kind, respectful, elegant, social... It’s about the good manners that should always be a thing of the present and not just of the past. ticket2etiquette.com

vera_s_yammine_ tasteandflavors.com

sparkling

Enjoy sparkling Sundays with a delicious brunch.

Experience a lavish brunch buffet every Sunday from 1:00 pm till 4:00 pm at MediterranĂŠe.

Indulge in the widest selection of seafood, sushi, Lebanese delicacies as well as a variety of flavors with international flair and open wine.

A special entertainment corner available for your children.

For your reservation, please call 01 869 666 Ext. 8138 or email mediterranee.beirut@movenpick.com

movenpick.com

76 Household Accessories

1 MONO SOFTMESH CLEANING CLOTH

This stainless steel cleaning mesh can be used to clean almost anything in your kitchen. It is essentially indestructible and can conveniently be washed in the dishwasher.

USD 96.57 thepotlok.com

COOL

TOOLS Rethink what’s possible in your kitchen or bar with our curated tool kit!

Inspired by the iconic global cocktail destination Tokyo. Polished sleek design and easy separation after shaking. Copper plating over premium durable stainless steel.

17oz (500ml) capacity

2 CHECKED-IN

3 PRONG ICE PICK

Checked-in is the only ice master accessory for carving ice balls and breaking large blocks of ice. Premium durable stainless steel sharp prongs with polished wooden handle for a tight grip.

USD 30 bar@cockpitcocktails.club

USD 57 bar@cockpitcocktails.club

3 MONO MULTITOP

Due to its special curved shape, mono multitop lid fits many different pot sizes.

The side handle and the lid's curved shape create a space that can be used in a variety of ways, for holding cooking utensils while cooking or for setting aside some chopped vegetables.

USD 79.92 thepotlok.com

5 KITCHENCRAFT

BALANCE SCALES

USD 240 homeandbeyond-lb.com

have the perfect poached egg.

USD 17.7 thepotlok.com

tasteandflavors.com

6 GEFU VEGETABLE

AND FRUIT SPLITTER FLEXICUT

Flexibility combined with an attractive design: it not only conjures up crunchy vegetable sticks or appetizing potato wedges in a jiffy, but it also splits fruit into quarters or eighths.

USD 44 thepotlok.com

The Natural Elements polished metric weights are designed for use with traditional balance scales. The compact set contains a range of assorted weights, stored within an attractive acacia wood storage holder with a polished stainless steel handle for easy carrying.

EGG POACHER 7 LEKUE If you have three minutes, you

4 TOKYO SHAKER

GRILL 8 LODGE Rugged, charcoal, hibachi-style grill made of durable cast iron.

USD 250 homeandbeyond-lb.com

78 Kid's Corner

NO GLUTEN NO PROBLEM

Tamara Antaki Traboulsi lets her kids have cake – gluten-free cake that is!

Her kid-approved wheatfree Brookies (cookie and brownie combo) and milk chocolate cake are sure to be a hit with your little ones too

tamaratraboulsi tasteandflavors.com

Having kids and a full-time career at the same time is tough. Doing it right and having to manage a gluten intolerance is even tougher! To get an idea of how a superwoman like Tamara manages it all, we stopped by her husband’s office, where Ryan, 8 years old and Andrew, 5 years old, were ready to help mom put the last minute sprinkles on the cake. Besides raising her two boys, Tamara works for her family owned company Polygel, which supplies raw materials for pastry to the food service industry. A year and a half ago she launched Polygel for the Homebaker with her brother Jad and sister in law Nathalie. “I recently started baking healthy and tasty desserts with the ingredients that we sell. Most of my recipes are gluten free because of my husband’s intolerance to wheat. If kids are involved in the kitchen, they'll be more likely to try new foods, especially when they’re covered in chocolate,” she said.

79

Milk chocolate cake with chocolate hazelnut spread For the frosting, you can go with a normal chocolate ganache or buttercream. I used a newly arrived product we have very similar to Nutella which is a chocolate, hazelnut spread.

Decorate with colorful sprinkles, all found at polygelhomebaker.com Serves 12 Prep/baking 35-45 mins

Wheat-Free Brookies

A brookie is a brownie with cookie dough on top. The recipe is very easy to prepare and the kids love it!

Makes 25 pieces Prep/baking 25 mins

INGREDIENTS Brookie • 350g 65% Inaya dark chocolate from Cacao Barry • 5 eggs • 300g sugar • 150g inverted sugar • 225g butter • 225g Bob’s red mill gluten free flour 150g pecan nuts (optional) Streusel • 150g gluten free flour • 150g almond flour • 150g brown sugar • 150g butter • 2g salt PREPARATION Preheat your oven to 180°C. Melt the chocolate with the butter over bain-marie. In the meantime beat the eggs, sugar and inverted sugar for around 3 minutes at high speed. Add the chocolate mixture and mix gently then add the flour and the pecan nuts and mix. Pour the brownie mixture in the prepared pan and then prepare the streusel for the top.

For the streusel mix all the ingredients together until you get crumbs and reserve in the fridge for a bit. Crumble the pieces and add them on top of the brownie and bake all together for 25 minutes.

INGREDIENTS • 1 cup (2 sticks) unsalted butter, plus more for pan • ½ cup plus 2 tbsp unsweetened cocoa powder from Cacao Barry • 1 cup 41% ALUNGA milk chocolate from Cacao Barry • 3 large eggs • 2 tsp Eurovanille vanilla extract • 1 ¾cups sugar • 1 ¼ cups buttermilk • 2 cups Bob Red Mills gluten free 1-1 baking flour or you can use normal flour for a normal recipe • 1 ½ tsp baking powder • ½ tsp baking soda • ½ tsp salt

PREPARATION Preheat oven to 180°C. Butter a round pan (24cm diameter) and dust with 2 tablespoons cocoa powder, tapping out excess. Melt 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly. Whisk eggs and vanilla in a large bowl.

Add sugar and whisk until smooth, lightened in color, and slightly aerated for about 2 minutes.

Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.

Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth. If you are doing a gluten free recipe do not over mix! Transfer to prepared pan.

Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool completely before frosting and decorating with sprinkles.

Location Joe Fish advertising agency Props and tableware Boutique Du Monde Polygel for the Homebaker polygelhomebaker.com

tasteandflavors.com

80 Read About It

BOOKS & COOKS

More recipes to enjoy if you’re planning a flavorful night in

Cuisine, leçons en pas à pas

by Guillaume Gomez, preface by Paul Bocuse & Joël Robuchon

Discover the reference book of French cuisine, written

by Guillaume Gomez, meilleur ouvrier de France and chef of the kitchens of the Elysée Palace. For each recipe, Gomez details an easy-to-comprehend step-by-step recipe, in order to share his knowhow, advice, tips and tricks, to master cooking techniques and perfectly cook tasty dishes, like: velvety Dubarry; salmon Coulibiac; 'Grand Classique' stew; veal stew; stuffed cabbage; and Élysée or merged orange soufflé. Passion and creativity are the key words for Gomez’s latest publication, which will allow each cook, amateur or professional, to discover the efficient techniques needed to cook like a chef.

Coastline

Feasts from the Middle East

By Lucio Galletto & David Dale

By Tony Kitous

Coastline explores the legacy of the ancient Greeks, Romans, Arabs and Vikings, who left the gift of a cuisine of the sun, flavored with generosity and conviviality. Mediterranean recipes include salads, pasta sauces, pizza and pies, soups and stews, family feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent.

Learn to cook up: vibrant fresh pesto; shrimp in almond batter; fried ravioli with Swiss chard and pumpkin fillings; Socca or Farinata (crisp chickpea pancakes); the definitive bouillabaisse; hearty lentil and chorizo stew; and crisp Xurros (churros) with chocolate.

From the founder of popular restaurant chain Comptoir Libanais comes a celebration of authentic Middle Eastern food, packed with over 100 deliciously fresh, flavorful and affordable dishes, inspired by the souks of Lebanon. Whether you’re after breakfast with a twist, a quick-fix lunch or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen, lovingly created by Tony Kitous, founder of the Comptoir Libanais restaurants and the Comptoir chefs.

tasteandflavors.com

Food in Vogue

By Vogue B01s

Food in Vogue examines how Vogue's relationship with and treatment of food has changed in its pages through its lavish and challenging food photographs and its career-defining interviews with the world's hottest chefs. The book includes exclusive, brand-new profiles of outstanding chefs, alongside iconic Vogue photography. Food in Vogue is more than a book about food; it's a book about trends, fashion and culture, told through the world's common language.

82 Great Escape Amsterdam

Smakelijk etne!

ENJOYING AMSTERDAM’S BEST FLAVORS

by Amy E. Robertson

tasteandflavors.com

83

Dating from the 14th century, Amsterdam is a human-scale city of 17th-century canals, 19thcentury art masterpieces and gabled architecture.

The compact city center invites exploration on foot, by bike, or even by ferry on the canals Dutch cuisine is shaped by the country’s location in the fertile North Sea river delta, with many vegetables and less meat. Dairy and potatoes dominate, while the Dutch colonization of the East Indies brought previously unknown spices. Today, Amsterdam is a cosmopolitan city with restaurants representing cuisines from around the world, but Taste & Flavors points visitors to the best of Dutch traditions:

RIJSTTAFEL A feast of anywhere from 10 to 40 small plates, rijsttafel is a hybrid Dutch-Indonesian tradition that originated during the Dutch colonial era. Rijsttafel means 'rice table', and the elaborate meal is comprised of dishes such as vegetables stewed in coconut milk, pork belly braised in soy sauce, egg rolls, shrimp crackers and, of course, rice. Try it at Kantjil & de Tijger (Spuistraat 291-293, kantjil.nl), in the heart of the city, or the sleek Blauw (Amstelveenseweg 158-160, restaurantblauw. nl), which offers a top-notch traditional rijsttafel, as well as a vegetarian version and traditional Indonesian dishes a la carte.

PANNEKOEKEN Pancakes come in several varieties in Amsterdam: pannekoeken, which are flat and crepe-like, poffertjes, which are small and fluffy, and American-style pancakes.

Pannekoeken can be savory, topped with ham and grated Dutch cheese, or sweet, with lemon and powdered sugar. The variation among pancake shops is more about atmosphere than quality. If you want to watch the world go by, then stop at a pancake place with windows.

If you’re cold, duck into one of the cozy bar types. Tiny Upstairs Pannenkoekenhuis (Grimburgwal 2, upstairspannenkoeken.nl) has just six tables, so be sure to call ahead for a reservation. Popular Pancakes Amsterdam (Prins Hendrikkade 48, pancakes.amsterdam) has three locations and offers gluten and lactose-free options.

HERRING Another popular street food is 'soused herring': salt-cured raw herring, served with raw onions and pickles. First-of-the season herring are called Hollandse nieuwe and they usually arrive on the market starting in early June. While Haringstal Ab Kromhout (Raadhuisstraat) and Kras Haring (Wittenburgergracht) both serve excellent herring, the delicacy is available in fish markets and stalls all over the city.

GOUDA AND MORE

BITTERBALLEN To make bitterballen, you scoop and freeze a bit of thick gravy, then coat it in breadcrumbs and fry. Every bar offers these. They are always served with Dijon mustard and essentially taste the same. One hint for eating: break the ball open first to let some of the heat escape. Otherwise you are guaranteed to scorch the roof of your mouth. De Foodhallen (Bellamyplein 51, foodhallen.nl) is a former tram depot that now houses over 20 stalls offering the best of Dutch street food, including bitterballen at De BallenBar.

Given the importance of dairy in Dutch cuisine, no visit to Amsterdam would be complete without a cheese tasting. Fromagerie Kef (abrahamkef.nl), whose cheesemonger supplies many of Amsterdam’s top restaurants, has three branches: head to the tasting room on Van der Pekplein to sample Gouda, Edam or one of the raw milk cheeses it obtains from small scale producers in the Netherlands and elsewhere in Europe.

TASTE MORE OF Amsterdam tasteandflavors.com

84 Great Escape Amsterdam

De Kas

Vondelpark

The Hotel Pulitzer

Van Gogh Museum

Wilde Zwijnen

EAT From casual to Michelin-starred, Amsterdam is abundant with first-rate, locally sourced eateries. Standouts include: Wilde Zwijnen (Javaplein 23, wildezwijnen.com), a neighborhood restaurant exclusively using ingredients grown or bred in the Netherlands—adventurous eaters can try the chef’s surprise four-course tasting menu; De Kas (Kamerlingh Onneslaan 3, restaurantdekas.nl), which grows its own vegetables and herbs, with the chef designing the menu daily based on the harvest; Restaurant Greetje (Pepperstraat 23-25, restaurantgreetje.nl) offering a fresh take old-fashioned Dutch cuisine, such as traditional Dutch stamppot (potatoes mashed with seasonal vegetables and meat) tasteandflavors.com

The Hoxton

or slow-cooked mackerel, served together with candied artichoke; and the two-star Ciel Bleu at the Hotel Okura (Ferdinand Bolstraat, okura.nl), overseen by Dutch chefs who offer a 'gastronomic tour of the world'.

DRINK Brown cafés are the Dutch version of pubs, named for their dark wood décor. Perfect for a restorative drink after a busy day of sightseeing, brown cafés typically serve beer, wine and a juniper-based alcohol called jenever, along with snacks such as bitterballen. Café Chris (Bloemstraat 42, cafechris.nl) and Café Hoppe (Spui 18-20, cafehoppe.com) are two local institutions, both dating from the 17th century.

Heineken may be the Netherlands’ most famous brewery, but there are others worth sampling as well. Browerij ‘t IJ brewery (Funenkade 7, brouwerijhetij.nl) is adjacent to a windmill overlooking a canal, and has been producing organic beers since 1985. The brewery typically offers several varieties on tap, along with a small selection of bar snacks.

Also noteworthy is Browerij de Prael (Oudezijds Armsteeg 26, deprael.nl), which employs people who normally face obstacles to employment, and produces good beer to boot.

SEE Wander the streets of Jordaan: once home to Rembrandt, the neighborhood continues to be Amsterdam’s bohemian quarter. Vondelpark (south of Leidseplein) is Amsterdam’s largest park, full of grassy meadows and dotted with ponds. Negen Straatjes (or Nine Little Streets) is for shoppers, full of eclectic boutiques selling

85

Motel One Amsterdam-Waterlooplein

Streets of Jordaan

Café Chris

Ciel Bleu

Browerij ‘t IJ

clothes, jewelry, home furnishings and even one shop dedicated entirely to toothbrushes!

In addition to outdoor explorations, allow plenty of time for visiting one or more of Amsterdam’s world-class museums. The Van Gogh Museum (Museumplein 6, vangoghmuseum.nl) needs no introduction, while the Rijksmuseum (Museumstraat 1, rijksmuseum.nl) houses works by greats, such as Rembrandt and Vermeer. For more eclectic tastes, there are even museums dedicated to cannabis and sex.

STAY At the design hotel Motel One AmsterdamWaterlooplein (Valkenburgerstraat 72-106, motel-one.com), rooms are small, but stylish, and the quirky, but chic lounge is outfitted with antiques and upcycled items. The city’s most important sites are within walking distance.

Doubles from $142.

Rijksmuseum

Overlooking a canal (request a room with a view!), The Hoxton, Amsterdam (Herengracht 255, thehoxton.com) is centrally located near Anne Frank’s House and the Royal Palace of Amsterdam. Stylish interiors live up to the hotel’s grand façade. Doubles from $208.

The Hotel Pulitzer (Prinsengracht 315-331, pulitzeramsterdam.com) in Jordaan is one of the most famous and luxurious hotels in the city. Made up of converted 17th century canal houses, it combines elegance and charm with an authentic Dutch feel. Amenities include an art gallery and the hotel’s own wooden salon boat for cruising the canals. Doubles from $490.

HUNGRY FOR A TOUR? Hungry Birds, Amsterdam Street Food Tours +31 6 19296774 Amsterdam's Favorite Food Tour with a Local +31 7 26485873 Eating Amsterdam Food Tours +31 2 08083099

tasteandflavors.com

86 It List

BEIRUT’S BEST BIO Beirut is where the Mediterranean Diet was born, so it’s no wonder that vegetarians, vegans and all those who like their food fresh, healthy and organic (or bio) live a very good life here. From farmland to your fingertips, these are some of the absolute best in town

BAKERIES LA BOULANGERE BIO Available categories: Certified Organic Breads, Pastries and Cakes ABC Achrafieh L2 LaBoulangereBio

71 777 016

OH! BAKEHOUSE Oh! Bakehouse is a free-from bakery and pastry shop offering gluten-free and lactosefree bread and desserts without any refined sugars. It is the byproduct of a passion to prove that healthy baking does not compromise on taste. Its products are made using organic ingredients and the finest choices, varying from ‘home made’ treats to fine patisserie, along with a wide selection of healthy snacks for kids and all the family. All products are gluten-free, dairy-free and refined sugar-free.

They include healthy fats, such as coconut oil tasteandflavors.com

and olive oil, and healthier sweeteners, such as organic coconut sugar, organic brown sugar and lots of fruit purées.

Available categories: Baked Goods, Baguettes and Pain De Campagne: vegan, gluten-free, lactose-free, Zaatar Crackers, Hazelnut Cookies, Trail Mix, Marbella Vegan Cake, Sesame and Tahini Cake, Perfectest Cookies, Brownies, Orange Almond Cake and Olive Soft Boule Seeded Bread Monot Street, Achrafieh 01 217644(649) / 76 662552 Ohbakehouse Ohbakehouse.com

DELIVERY ORGANIC SISTERS Organic Sisters is born from the passion of clean eating and the holistic wellbeing it brings to people’s live. Its concept is simple: to offer and create nutritious, healthy and great-

tasting meals delivered to your doorstep. After working with people who have food allergies, its team of experts was able to successfully develop an organic, balanced menu, low in carbs, free of gluten, dairies and refined sugars.

Available categories: Organic kitchen delivering nutritious meals free of hormones, antibiotics, gluten, dairies, refined sugars and vegetable oils Alexander Fleming Street, Mar Mikhael 01 577907(207) / 70 159777 organicsisters.lb

FARMER'S MARKET SOUK EL TAYEB Souk el Tayeb’s vision is to celebrate food and traditions that unite communities and support small-scale farmers and producers. Every week the market hosts over 100 producers from all over Lebanon with different and numerous food products (Fruits, Vegetables, Mouneh,

87 Lebanese dishes, Honey, Olive and Oil, Pastries, Saj, Sweets, Marzipan and others) as well as traditional and special handmade crafts (kids' books, soap, glass and pottery).

01 442664 Tawlet soukeltayeb.com

HOME KITCHEN BAKE FREE Bake Free started four years ago as a blog and grew fast. Bake Free Phuket, Thailand was established in 2015 and now Bake Free Lebanon has arrived. The gluten-free facility/ workshop is located in Qurnat ChehwanLebanon. Bake Free prepares all types of desserts, breads and savory food that are 100% gluten-free.

Available categories: Desserts, Breads and Savory Food that are 100% gluten-free Beit el Kikko, Kornet Chehwan 76 972979 bakefree.co

BALLOUTA VEGAN GOODS Ballouta is a cruelty-free, plant-based cuisine that cooks, caters and delivers everything from salty dishes to cakes. Its goal is to get both vegans and non-vegans to enjoy plant-based meals without having to compromise taste.

Available categories: Cakes and Vegan Meals (Meatless Shawerma, 'Peperoni' Pizzas, Vegan Burgers, Vegan Tacos, Vegan Cakes, Vegan Pies etc...)

Bestselling item: Chocolate Cake Zouk Mikael 71 251 064 Ballouta Vegan Goods

MARKETS A NEW EARTH ORGANIC & ECOLIVING STORE

Available categories: Organic Groceries, Fruits and Vegetables, Beverages, Meat, Fish and Poultry, Dairy, Baby Food, Vegan Products, Baby Body and Hair Care, Supplements, Gluten Free Section, Paleo Products, Eco Household Products Available brands: Biona, Organic Traditions, Iswari, Bonneterre, Weleda, Ella's Kitchen Bestselling item: Superfoods Additional services: Delivery, certified nutritional therapist, plat du jour, online selling platform through eddress.com Achrafieh, 65 Zahret el Ihsan St. 01 219920 / 70 174626 anewearthstore

BIOLAND LEBANON A leading organic food provider in Lebanon, delivering fresh farm produce in the healthiest organic manner, led by celebrity chef Joe Barza. The central farm is located in the village of Sghar, Batroun, and is home to poultry and goats, rabbits, geese and over 40 kinds of fruit trees. It is also where the Farm Restaurant welcomes its guests for a Lebanese set menu on weekdays and for a generous lunch buffet and playful kids’ activities on weekends.

Available categories: Fruits, Vegetables, Lebanese Mouneh, Meat and Poultry, Wine, Fresh Juices, Plat Du Jour, Sandwiches, Salad Bar, Bakeries, etc…

Additional services: Open buffet on Sundays, central kitchen, delivery center for plat du jour and a farmers market 01 398111 / 03 555653 Bioland.Lebanon bioland.me

BIOMASS Biomass has pioneered organic farming in Lebanon since 2007. Offering more than 200 certified organic products according to the European Regulation for Organic Farming, it works with collaborators and partners across Lebanon, Europe and the Americas to provide you with the best in organic food.

Available categories: Fresh Produce (Organic Fruits and Vegetables), Fresh Organic Eggs, Organic Chicken Meat and Organic Grocery

Items ranging from Snacks (Potato Chips, Popcorn) to Ketchup, Goat Labneh, Quinoa, Oat Flakes, and a selection of Rice, Lentils, Oils and Vinegars and other healthy goodies.

Additional services: The Biomass farm-to-table restaurant, “Tawlet Biomass”, in partnership with Souk El Tayeb, offers a healthy brunch and lunch buffet on weekends during the Spring and Summer seasons. Home cooked, organic and vegan dishes are served among oak trees, while visitors are welcome to walk around the farm and relax in nature. Farm Tours are also organized, and guests can visit an on-site farm shop that includes a side selection of Biomass Organic Products.

Jrebta 01 446556 / 03 622120 Tawlet-Biomass biomasslb.com

LA VIE CLAIRE For more than 60 years, La Vie Claire has been committed to developing, distributing and advising on organic and natural products for a healthy lifestyle that are respectful of our planet.

Available categories: Organic food, fruits and vegetables, Fresh Bread, Organic gluten-free products, Wellbeing & Beauty, Eco-Products, Creamery, Fresh section, Drinks, Special diets, Baby products, Body and Beauty products, Health - Alternative Medicine, Household products Available brands: La Vie Claire, Le Potager Additional services: Expert advice in the shop, Delivery, Fidelity card, Online shopping Verdun Achrafieh, 01 204206 / Hazmieh, 05 956010 / Zalka, 01 891331 lavieclairelb lavieclaire

LIVE ORGANIC STORE Live Organic SAL is a family-owned business operating the largest certified organic (by CCPB) and natural specialty grocery store and the only HACCP-certified retailer in Lebanon.

Other than its unique shopping experience, the store also features a fully equipped nutrition clinic for private consultations.

A New Earth is a one-stop organic store carrying organic fruit and vegetables, bread, only organic meat and poultry, and organic or wild fish from British waters. The range of groceries offers gluten-free, dairy-free, raw food, vegetarian and vegan healthy options, while the health and bodycare section showcases beauty brands and a wide range of health supplements. tasteandflavors.com

88 It List

ONLINE NATURE AT HOME Nature at Home is the first 'Well-Being' online market in Lebanon committed to offering everything you need for a healthy and joyful life.

Available categories: Organic Fruits and Vegetables, Eggs, Gluten-Free, Milk-Free, Super Food, Vegan, Vegetarian, Wheat Free Available brands: Adonis Valley, Kamel Farm, Markal, Naturalia, etc…

John Kennedy Str. Jisr el Bacha - Sin el Fil 70 212429 natureathome-lb.com

Available categories: Beverages, Spirits, Asian Section and Macrobiotics, Baby Food, Bakery, Body Care Products, Candy and Snacks, Condiments, Dairy Products and Alternatives, Cereals, Fruit and Vegetables, Grains and Pulses, Meat, Poultry and Fish, Pasta, Oil and Vinegar, Natural and Organic Supplements, Household Products Available brands: Bioitalia, The Canadian Organic Popcorn Company, GoGo Quinoa, Diet-Foods, Dream, Sarchio, Glutino,Taste of Nature, Kind Bars, Simply Protein, Made Good Samaha Bldg., New Naccache 04 444 886/7 / 71 867123 liveorganiclb liveorganicstore.com

TERROIRS DU LIBAN Terroirs du Liban, by Fair Trade Lebanon, is a socially engaged brand offering authentic and natural Lebanese food products, committed to: guaranteeing 100% natural products, valuing local Lebanese products sourced from local and rural food-processing cooperatives and promoting ethics and transparency by applying the principles of Fair Trade.

Available categories: Mouneh Products: Olives and Oils, Spices and Condiments, Distillates, Grains and Pulses, Jams and Spreads, Fruit Syrups, Seasonal and Fresh Produce, Wine and Traditional Soaps Available brands: Terroirs du Liban, Coteaux Les Cèdres Bestselling item: Goat Labneh, Zaatar Qawzah, Makdouss, Pomegranate Molasses, Fleur de Sel, Honey, Frikeh, Goat Keshech Hourani Center, GF, Facing Mekhitaristes school, Hazmieh 05 952153 / 71 783444 terroirsduliban terroirsduliban.com

tasteandflavors.com

RESTAURANTS EAT SUNSHINE First organic clean eatery in Beirut: slow dining, conscious eating.

Monot, Achrafieh eatsunshineeatery

BITES OF DELIGHT 'Bites of delight' is the first factory in Lebanon that offers gluten-free, vegan, yeast-free, preservative-free, dairy (lactose) and egg-free snack options. Products are constantly tested for their gluten content and the production process is over-viewed by licensed dietitians and food service professionals.

Available categories: The boxes Gluten-free/ vegan vanilla biscuits, cranberry biscuits, dark chocolate biscuits and anise biscuits.

The crackers Gluten-free/vegan thyme crackers,coffee crackers, cinnamon crackers, ginger crackers and molasses crackers.

The sticks Gluten-free/vegan thyme sticks, olive sticks, super-seeds sticks.

The ready mixes Gluten-free chocolate and vanilla sponge cake ready mixes.

Nadim Dagher Building, Rabweh, Sargi Food Street 70 487796 bitesofdelights.glutenfree bitesofdelight.glutenfree

01 325980

KITCHEN CONFIDENTIAL Organic, gluten-free, sugar-free, yeast free, vegan/vegetarian, allergen-friendly restaurant.

Independence Street, facing Exotica, Achrafieh 01 201353 KitchenConfidentialBeirut

STORES BEIRUT BIO CENTER Available categories: Miso, Vegetable Oil, Sauces, Kuzu, Desserts, Beans, Cereals, Grains, Seeds, Drinks, Tea Hazmieh, Behind Mt. Lebanon Hospital 03 788613 beirutbiocenter.com

ESHMOON HOLISTICS Eshmoon is a brand of holistic products, made of natural, organic ingredients that range from cosmetics and personal care items to culinary food products. Its range of chocolate is 100% organic and made from natural, unprocessed cacao powder and coconut butter/oil and sweetened with locally sourced molasses or honey. All the products are dairy-free, glutenfree, sugar-free, organic and vegan.

Available categories: Chocolate Carob spread, Chocolate Pills, Chocolate Covered Dried Fruit, Chocolate Bars, Puffed Rice Cereal, Hot Chocolate, Instant Organic Coffee, Molasses, Honey, Dehydrated Grape Sugar, Shampoo, Soap, etc…

Nahr El Mot Highway, Boushrieh, Dora 01 897200 / 03 427795 Eshmoon Holistics

TAQA

BEIRUT HEALTH STORE

A wheat-free bakery with a mission to provide natural baked goods made from GMO free grains in oat, rye, and spelt flour.

Available categories: Vitamins and Supplements, Organic Grains, Nuts, Chia, Oil, Coconut Oil

Available categories: Bakery and derivatives (ex: The organic thyme gluten-free cracker)

Makdessi St., Hamra 01 743020 / 71 743020 tamimhealth@hotmail.com

Rue Pasteur, Gemayzeh 76 405407 Taqaonthego taqaonthego.com

10 COOL cafés

90 Where to Go

Beirut does unique like nowhere else, especially when it comes to the outdoor café culture.

Here are the most out-there places to spend an afternoon from our trusty friends at zomato

Powered by

yet full of pure jazz music and enjoy the nice village setting, Dar Bistro is the place to visit.”

Reviewer Sana's Review Rating on Zomato 4.0/5 Known for A space that includes a bistro, a bookshop, and a garden 75,000 L.L. (Cost for two)

1ALMANDALOUNCAFÉ “A bistro for a wide range of beverages and food, and you will enjoy the stay, for a coffee or a drink or even a nice meal. Not to mention the lovely atmosphere for a brunch. Go there and you won't regret it.”

Reviewer Tastes & Sights Rating on Zomato 4.1/5 Known for Warm home-like ambience, friendly service, cappuccino

8 a.m. to midnight (Mon-Sun) “It is the perfect hang out with friends or casual meetings. Working there is also very enjoyable with a great outdoor space. The indoor is nicely decorated and we love their wine selection. The concept of self service is very well managed and the cashier was very welcoming and helpful. As for the food you really have quality food with fresh ingredients and daily specials. The portions are generous and the prices affordable. Their lemonade is also fresh and tasty!”

Reviewer Doublethatfood

Wardieh Street, Hamra

5 FLEURTHE “Very cozy place in Kaslik. I tried it on a Saturday afternoon for coffee. Not a lot of hot drinks variety however the food menu seems interesting. Would go back to try a dinner meal but would definitely recommend it since it's a very nice and homey place.”

Reviewer Antoine Hanna

80,000 L.L. (Cost for two)

Rating on Zomato 4.2/5

Rating on Zomato 4.1/5

8:30 a.m. to midnight (Mon-Sun)

Known for Coziness, calm décor, friendly service, bruschetta, coffee, apple salad, turkey sandwich, Sangria, avocado toast, brownie

Known for Coffee, chocolat chaud, decor, cozy, romantic ambiance

Old Road, Dbayeh

2 CAFÉ EM NAZIH “Discovered Em Nazih a long time ago. It's a nice chill place where you can work, grab a nice coffee or eat a good Arabic dinner.

Self-service, (I'm not sure it's still the case but anyway). Food was good, nice ambiance.”

Reviewer Van B Rating on Zomato 3.9/5 Known for Hookah, decor, live music, coziness 30,000 L.L. (Cost for two) 8 a.m. to 4 a.m. (Mon-Sun) Saifi Urban Gardens, Pasteur Street, Gemmayze

3 CANTINA SOCIALE tasteandflavors.com

60,000 L.L. (Cost for two) 8 a.m. to 1 a.m. (Mon-Sun)

75,000 L.L. (Cost for two) Mon & Tue Wed to Sat

Independence Street, Facing Librairie Antoine, Near Sassine Square, Achrafieh

10 a.m. to 6 p.m.

10 a.m. to 6 p.m., 8 p.m. to midnight

Sun Closed Tadros Building, Kaslik, Kesserwein

4 DAR BISTRO & BOOKS “Aside from the quality of the food and the overall rating of the restaurant, Dar Bistro is one of the few restaurants that gives you a nostalgic vibe, and never eases to boost your mood with their amazing atmosphere. I tried several things here, all are good, but one thing i always order is the chicken avocado sandwich, it comes with homemade french fries. I love everything with avocado in it, and if you are a fan of avocados you have to try this sandwich. If you are looking for a cozy place

6 HAVEN – THE CABIN “If you want to escape the city, and enjoy a charming calm destination, Haven The Cabin is the right place where you can watch over an amazing view of Byblos. You can also enjoy the bonfire and the perfect night atmosphere.”

Reviewer Eli Rating on Zomato 3.7/5 Known for Coziness, panoramic view, board games, coffee, hot chocolate, friendly staff

91 20,000 L.L. (Cost for two) 9 a.m. to midnight (Mon-Sun) Blat, near the Lebanese American University, Jbeil

7 KALEI COFFEE CO. “A true hidden gem to definitely try. I loved the place! It is really calm due to the fact it’s not on the main street. You can sit outside, inside or on the rooftop. The decoration is urban. I tried the carrot cake and the strawberry one - I officially love their cake. As for the tea, I tasted the minted tea and the lemon one. We sat on the rooftop - you feel at peace and you can stay there for hours without feeling it.”

Reviewer Oh My Foodie Rating on Zomato 4.1/5 Known for Rooftop ambience, decor, coziness, friendly staff, coffee, brownie, carrot cake, hot chocolate, ginger tea, cappuccino, carrot salad 30,000 L.L. (Cost for two) 9 a.m. to 11 p.m. (Mon-Sun) Street 54, Impasse 18, Facing Old Laziza Beer Factory, Mar Mikhael

relieve your stress by coloring a mandala or playing games with your fellows. Moreover, Dori was super friendly; he made us feel as we are at home - a place not to miss.”

Reviewer Eli Rating on Zomato 4.3/5 Known for A cozy, relaxing and comfortable space for everyone seeking peace of mind 10,000 L.L. (Cost for two) Mon to Thu & Sun 5 p.m. to midnight Sat & Sun 5 p.m. to 1 a.m.

Assaad Al Assaad Street, Zalka

10 RIWAQ BEIRUT “Love this place. My new hangout. Good coffee, chilled atmosphere, eclectic with a mixed artsy crowd. The food is great and cheap and in a nice location. Very hip and cool. The breakfast is yummy and cheap. They have free Wi-Fi." Reviewer Theartisanwithmarzipan

Fri & Sat 8:30 a.m. to 2 a.m.

Assaad Rustom Street, Near Bachir Gemayel Statue, Mar Mikhael

11 SIP BEIRUT “Been there to catch up with my friend and drink some good coffee. The place is so chill and the seating is so comfortable. I had the mocha and it was really good, both chocolate and coffee flavors were vivid.

The iced mocha was good as well and don’t forget the friendly staff!”

Reviewer Salwa Rating on Zomato 3.7/5 Known for coziness, interior décor, friendly service, cappuccino, carrot cake 25,000 L.L. (Cost for two) 7:30 a.m. to 10 p.m. (Mon-Sun) Gouraud Street, Gemmayze

Rating on Zomato 3.7/5 Known For Coziness, calm atmosphere, friendly service 50,000 L.L. (Cost for two) Mon to Thu & Sun 8:30 a.m. to 1 a.m.

8 NEW YORKER CUP “The cafe is a semi replica of the ‘Friends’ TV show. As a major fan of the series this restaurant definitely gives me a happy vibe and I always love to come back and visit. I recommend a person to go grab a good cup a’ coffee and catch up on studies/work or go enjoy a nice chat with friends there. The atmosphere is so pleasant with the TV series on at all times and the music just right not too loud, and the waiters being so friendly."

Reviewer Krystel Rating on Zomato 3.6/5 Known for Central Perk style coffee shop, coffee, comfortable seating, calm atmosphere 20,000 L.L. (Cost for two) 7 a.m. to midnight (Mon-Sun) Centre Zogheib, Facing Jbeil Park, Jbeil

9PRANA–CHILLINGSPACE “I loved the mood, I loved the ambiance, I loved the atmosphere - the simple menu and the service. After a long day at work, you can

tasteandflavors.com

92 Dining Out

PULSE ON THE

13 NEW RESTAURANTS TO DISCOVER

1. ARTS (SPINE ROOFTOP) ARTS is an upscale restaurant and cocktail bar inspired by the surrealism movement. The choice of ARTS was deliberately plural, reflecting the presence of art in many forms.

Don’t miss Yuzu Marinated Salmon, Sriracha Glazed Chicken, Beef Tataki, Truffle Risotto 11th floor, G1 Building (Rodeo Drive Building), Naccache Seaside Road 03 331337 artsbeirut.com

2. BRISKET’S FRENCH DIP SANDWICHES A little sandwich shop specializing in French Dip Sandwiches. Meat is slow-cooked for 10 hours and gravy is slow-cooked for 72 hours. The entire concept revolves around grabbing the sandwich and dipping it in the gravy.

Don’t miss French Dip Sandwich, PCC Fudge Cake.

Gemmayzeh, Facing Swiss Butter 01 442040, 81 442040 i-manage.me

brisketsfrenchdip

3. CANDYFORNIA CAFÉ Candyfornia Café is the first Kawaii-style coffee shop and eatery that boasts a 'candy-colored' design esthetic, coexisting unusually with traditional Lebanese interiors and cool LA vibes.

Don’t miss Berryliscious Smoothie, Rainbow Cake, Quinoa Salad Monot St., Saifi, Blue Bldg., next to O’Monot Hotel 01 333820 candyfornia-studio.com/cafe candyforniacafe

tasteandflavors.com

93 5. NICOLAS AUDI LE RESTAURANT A formula menu of Mediterranean grazing cuisine that portrays the love of art through food. The indoor, as much as the outdoor, gives a nature-oriented atmosphere.

Don’t miss Poisson Cru Avocatilo, Fattet Atayef, Kechek Mtabbal Hot seat A great unique seating would be in the green wall area!

Zaitunay Bay, Minet El Hosn, Beirut District 71 657585 nicolasaudi.com

Nicolas Audi

nicolas.audi

4. CUISINE EM GEORGES Em Georges offers its guests a homey, cozy and welcoming interior full of life and colors, serving an all-day-long menu featuring breakfast, Lebanese mezza and daily dishes, along with a special evenings menu live from the rotisserie.

Don’t miss Asafir, Grilled Chicken, Kebbeh Bl Saynieh, Daoud Bacha, Chich Barak, Cheikh L Mehche, Ouzit Kharouf and Roast Kharouf Gemmayzeh, Gouraud Street Facing Red Cross 01 585185, 71 553557 cuisineemgeorges

7. NOUR - FINE ARMENIAN CUISINE Nour’s aim is to make it your happy place for good food, family and friends. Armenian specialties are paired with the Lebanese cuisine classics creating a rich, diverse and flavorful menu.

Don’t miss Manti, Soubeureg, Lahm ajin, Kabab Karaz, Khashkhash, Ourfali Abdelwahab El Inglizi, Achrafieh 01 218776, 81 217776 lacomidaco.com

nourbeirutlb

6. NI ITALIAN & JAPANESE CAFFE Ni offers modern Japanese and authentic Italian in a casual and contemporary environment. The very best ingredients and the eclectic dishes come alive together from different stations right before your eyes.

Don’t miss Pizza & Sushi ABC Mall, Verdun, L3 ni-cafe.com @nicaffe

Ni-Caffe

tasteandflavors.com

94 Dining Out 8. SALTED BISTRO A fusion steakhouse, which combines French and Japanese bistros, Salted refers to three kinds of salt used in its dishes which are red Hawaiian for white meat, black Cypriot for the fish and pink Himalayan, which goes well with everything.

Don’t miss Cote de Veau Blanc, Tomahawk, Chutney Chicken Sushi, Beef Asparagus, Ebi Shake, Bresaola Roll and the Burgers Gemmayze, Gouraud Street 01 444881 Saltedbistro

9. STEM RESTAURANT-BAR À VIN The venue has the feel of a ‘brasserie chic’ with a menu which caters to a wide variety of palettes and a destination that caters to the modern lifestyle of the Lebanese society.

Don’t miss Ceviche Shrimp, Spaghetti Carbonara, Salmon Teriyaki and homemade Knefe Lebanese Cheesecake 38 Monot Street, Achrafieh

70 099089

stembeirut.com Stem Restaurant - Bar à Vin Stembeirut

10. TACO DE MADRE A Mexican experience, in a relaxed, affordable spot, serving exciting, contemporary and urban tacos. Expect explosive, thoughtfully crafted flavors and multiple combinations worth every bite. Don’t miss Cactus Slaw, Huevos, Garbanzo, Crispy Fish Pharaon Street, Mar Mikhael, Beirut District, facing Trainstation entrance 03 545548 tacodemadre.com

Taco de Madre

11. THE SAGE PARLOUR An all-day breakfast, complete with brew-bar, daily-bakes display and natural light. European and North American influences top the Middle-Eastern flavors in the any-time, any-day, menu.

Don’t miss Breakfast & daily-bakes AYA, Armenia Street, Mar Mikhael 01 567961 thesageparlour.com thesageparlour tasteandflavors.com

95 12. VIA ROMA – ITALIAN BAKERY & STREET FOOD A unique and authentic Italian bakery with an a’la carte restaurant, pastries, pizzeria and retail market.

All the baked goods are from natural, mother yeast, and the food is homemade, with a refined touch – a breath of Rome.

Don’t miss Abbacchio alla Romana, all the homemade fresh pastas, Pinsa Romana, Italian pastries Rached el Khazen Street, Naccache Main Road, Antelias 04 520353, 76 000199 viaromabakery.co

4 FOOD CLUSTERS TO VISIT CITYWALK HAZMIEH Citywalk, the new gathering place, offers a variety of restaurants in one area: Square Café, Liwan, TRI-S, Le Rouge Beirut, Rock N Rumps, a beauty lounge Sugarme and a kids area, Square Kids.

Hazmieh, facing Beirut City Center 70 888 478 citywalklb

Viaromalb

FOOD DISTRICT Much more than just a food venue, Food District offers a variety of culinary experiences influenced by different brands and cultures. Districts include: City Wok, a blend of Chinese, Thai and Japanese dishes, which are all on the menu to satisfy all tastes. Sushiritto serves sushi burritos, Taco Milagro is where Tex meets Mex and The Soul Food Joint serves burgers that are the perfect mixture of gourmet and street food.

Daily Roast is a top provider of 100% Arabica specialty roast coffee with over 20 flavored coffees.

Bliss, Beirut 01 740 005

13. ZURUNI Zuruni is a Lebanese restaurant that recreates the homey feel of our local culture. All dishes are crafted reprising tradition, while sometimes adding a modern twist to it, in an environment that inspires moments worth remembering.

Don’t miss Baklawa be Lahem and the Fried Shanklish Seaside, Antelias 70 771133 Zuruni Beirut

fooddistrict.leb

THE BRIDGE Welcome to The Bridge, Beirut Business Center’s world-class entertainment complex at Saloumeh, offering a wide range of leisure venues and a one-stop experience for the entire family. The complex features: Funscape Recreation Center, Tactical Fitness Gym, H2o The Spa, Kan Yama Kan Lebanese Restaurant, Verseine French Piano Bar, Pitch Black Nightclub, Bearcat American Bar and The Bridge Production.

Mirna Chalouhi, Sin El Fil 01 483555 thebridgeleb

ZERO4 A food cluster of the best cuisine Lebanon has to offer and the new hotbed of cultural events. The restaurants in zero4 are: Onno, Tavolina, BrgrCo., Meat the Fish, Malolo, Bread Republic, Mathieu crepes, Ice Rocket, Far Eats, Black Coffee and Paul.

Antelias, Naccache 70 040044 Zero4Leb tasteandflavors.com

96 We Were There

Out about &

The 25th anniversary of HORECA Lebanon was a playground of culinary activities. Here's just a taste of what we bit in to during the four-day event

BBQ DINNER FOR AUSTRALIAN MEAT AND LIVESTOCK (MLA) IMPORTERS FEATURING MASTER CHEF TAREK IBRAHIM AT THE AUSTRALIAN AMBASSADOR’S RESIDENCE

MARCH 20

MARCH 20

ARMENIAN STREET FOOD CULINARY TOUR WITH ALINE KAMAKIAN Press Ad 12x23cm May 2018.pdf

MARCH 19

1

5/21/18

10:39 AM

OFFICIAL HORECA OPENING CEREMONY

98 We Were There

MARCH 20

ENJOYING A NIGHT OUT AT DIRTY LAUNDRY KITCHEN & BAR, MAR MIKHAEL

MARCH 22 MARCH 21

NESTLE WHITE JACKET PARTY AT SAX BEIRUT

TRADITIONAL LEBANESE DINNER AT AL FALAMANKI RAWCHE

MARCH 22

FRENCH CHEFS LUNCH AT RESIDENCE DES PINS MARCH 22

LEBANESE LUNCH AT TABLIYIT MASSAAD

Mkalles 2001 Center │ Beirut, Lebanon T: +961 1 688 735 │ +961 1 688 736 │ F: +961 1 688 354 │ M: +961 3 250 997 │E-mail: armobel@armobel.net │ www.armobel.net

Connect with us

armobel

@armobel

@armobel

armobel.lb

We’ve got some tasty new treats coming!

Our chef’s have been busy these last few weeks inventing, sampling and testing out some mouth watering new additions in collaboration with Ferrandi Paris!

Gastronomic Virtuosity, culinary excellence and harmonious teamwork are only a few characteristics of Sofil Catering. With years of experience and the capacity to cater for seated dinners of up to 2500 guests, we always strive to be on the lead of multisensory dining experiences.

Buffets that meet creative themes, dinners that are culinary journeys, or miniature sweet and savory masterpieces, book your meeting now to explore the length of our savoir-faire.

Seaside Pavilion, Beirut New Waterfront E-Mail : reservations@sofil-catering.com

Tel/Fax : +961 1 972555 Website : www.sofil-catering.com

100 We Were There

MARCH 23

BREAKFAST AT LIZA BEIRUT

MARCH 23

AN EXCLUSIVE CULINARY EXPERIENCE AT MAROUN CHEDID COOKING ACADEMY

MARCH 23

FAREWELL LEBANESE DINNER AT BABEL DBAYEH

102 What’s On

IT'S TIME! FOR THE FOOD AND WINE LOVER IN YOU, SET YOUR ALARMS FOR COOKING CLASSES AND EVENTS TO TICKLE YOUR TASTEBUDS AND KEEP YOU ENTERTAINED COOKING CLASSES DESIR NOIR Wednesdays 10 a.m. - 1 p.m.

6 p.m. - 8:30 p.m.

Zalka, 01 899163, 03 635231 EUREKA Tuesday 11:30 a.m. - 2 p.m.

Rabieh, 04 521126 HUSSEIN HADID Cooking courses upon request.

Mar Elias, 03 025635 KITCHEN LAB A unique cooking concept divided into three spaces: organic grocery, professional kitchen for cooking classes and a shop of cooking accessories and art de la table.

Monot, 01 200391 kitchenlabo.com LAMINA’S KITCHEN Four programs: Kids' Cookery Classes, Private Cooking Event, Team at the Kitchen and the Taste of Lebanon program experiencing Lebanon’s authentic cuisine.

Achrafieh, 03 602949 laminaskitchen.com LES DELICES DE DALAL 10 a.m. - 1 p.m.

Tuesdays and Wednesdays, Regency Hotel Adma, 03 258787 MAROUN CHEDID COOKING ACADEMY Welcomes all passionate foodies, children, aspiring chefs and professionals in a unique, contemporary space. Everyday, tasteandflavors.com

morning and evening, also private and corporate events, or private cooking classes with the chef.

01 323084/5 marounchedid.com NICOLE GIBEILY 11 a.m. - 1 p.m.

Mondays and Wednesdays at Rabwé, Thursdays at Adma 03 672918

FRUIT & VEGETABLE CARVING CLASSES YOUSSEF HIJAZI Courses for groups upon request.

03 958047

CAKE DECORATING & SUGAR ART RITA KAZEZIAN Professional flowers, figures, cupcakes, cookies and cake basics Private or group classes Bsalim, 03 594382 Instagram/ritakazezian

BEVERAGE CLASSES & TOURS BACARDI Private or group classes.

Hosted by brand ambassador Varia Dellalian.

76 790035 CASK & BARREL Whisky classes on Wednesdays and upon request. Hosted by whisky ambassador, Elie Abi Khalil.

70 111070

CLUB GRAPPE Wine trips to the Bekaa Valley, wine-tasting sessions on weekends, cheese and wine dinner nights.

03 611603 clubgrappe.com IXSIR WINERY VISIT Book your visit and wine tasting.

Visits are free. Batroun, 71 631613 ixsir.com.lb L’ACADEMIE DE TAILLEVENT OENOLOGIE Private wine tasting by appointment.

Les Caves de Taillevent Les Jardins de Tabaris, Achrafieh 01 217883 taillevent.com

EVENTS BEIRUT RESTAURANTS FESTIVAL 28 - 29 September, 5p.m. – 1 a.m.

30 September, 12 - 11 p.m.

Trainstation, Mar Mikhael With over 50 restaurants, cafés and bars serving delicious food and refreshment, as well as a jam-packed program of live music, you won’t be able to resist this popular event.

WHISKY LIVE BEIRUT 18 - 20 October, 4-10 p.m.

Seaside Pavilion Discover the most exquisite whiskies from around the world and take part in tastings and masterclasses to learn more about rare and limited edition bottles. whiskylivebeirut.com

GOURMET WEEK 8 - 10 November Gourmet Week opens the door for foodies to discover the best tastes in town. More than 30 of the leading restaurants in and around Beirut will be offering visitors the chance to enjoy exceptional offers throughout the week, including discounts and special set menus. gourmetweek.org BEIRUT COOKING FESTIVAL 8 - 10 November, 3 - 10 p.m.

Seaside Arena Spotlighting the very best in food, wine, spirits, kitchen equipment and more, the Beirut Cooking Festival returns to BIEL exhibition center for its seventh edition. beirutcookingfestival.com SALON DU CHOCOLAT 8 - 10 November, 3 - 10 p.m.

Seaside Arena The not-to-be-missed event for chocolate enthusiasts, Salon Du Chocolat Beirut returns for its fourth edition to the BIEL exhibition center, with over 60 stands, showcasing the latest in chocolate, pastry and confectionery. salonduchocolatbeirut.com SOUK EL TAYEB Souk el Tayeb is an open air, weekly farmers and producers market.

Wednesdays, 12 p.m. - 6 p.m.

Gefinor Center Thursday, 11 a.m. - 6 p.m.

The Village Dbayeh Saturdays, 9 a.m. - 2 p.m.

Beirut Souks soukeltayeb.com

Please note: all classes and shows are subject to change.