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It’s a sweet and savory world We say it every year because it rings true and we’ll say it again – this issue is probably our best. Not because we've changed anything drastically, rather we gathered all of our best talent and presented everything in the best possible way, especially for you. This issue is an assault on the senses. Colors and tastes, sweets and spices, each page is an explosion of sensory delights. We've showcased dishes that are so stunning they deserve to be on a runway. The chocolatier who will literally be designing for the runway, with fashion designer Karoline Lang starts off our chocolate desserts series for Salon do Chocolat. Each year we give our readers an exclusive glimpse into the inspiration behind the most delicious fashion show on earth. The grace and elegance of the chocolate desserts continue with four of the top hotel executive pastry chefs in the country, offering their ‘Carnival’ themed chocolate creations. We started off with sweet, but we certainly didn’t forget savory. The star chefs that we all know and love were front and center at the Beirut Cooking Festival and their recipes are in Taste & Flavors for you to enjoy at home. From elevated hummus to gourmet dishes with truffles, we have recipes that are easy enough for first-time cooks and a few challenging ones to inspire you. Enjoy the holiday season, till the first spring bloom and fill your days with taste and flavors.

Editorial Team Publisher Nouhad Dammous

Publications executive Rita Ghantous

Managing director Joumana Dammous-Salamé

Sales department Graphic designers Ibrahim Kastoun, Elie Tufunkji Randa Pharaon & Patrick Saad Josette Hikri Nancy Mouawad Proofreader Photographer Miriam Dunn Pavlos Nikolaou Photography Subscription coordinators Houayda Haddad-Roumman Production & printing Mirna Maroun Arab Printing Press

Editor in chief Annie Keropian-Dilsizian Publication manager Zeina Dammous-Nahas Project & sales manager Maha Khoury-Hasbani

Circulation coordinator Rita Nohra Kejijian

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

Cover courtesy of Blu Cakes Mtayleb, 04 927660

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.

4 Content




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



The French Connection: Guillaume Gomez, chef of the Élysée Palace

The Oriental Dreamer with Chef Joe Barza




What's new in town to discover



Personalized gifts for that special someone



Bloggerwanabe's favorites



Les Amis D'Escoffiers: Chefs Pierre Abi Hayla, Cynthia Bitar & Youssef Akiki



Vegeterian kibbeh recipes from Food Heritage Foundation



Diwali Dinner at Al Hindi restaurant





Haute Chocolate: Fashion designer Karoline Lang designs a dress for Salon du Chocolat

Meaty Magnitude with Chef Tarek Ibrahim



Saddle of Lamb with Chef Maroun Chedid



Gourmet truffle dishes paired with fine wine from top chefs of Couqley and Le Gray Beirut





Rising Star with the young Chef Albert Massad






A Wow & Wonderful World of Rana Salam


25 best pastry shops in Lebanon




Cocoa Carnival with top chefs from Phoenicia Hotel Beirut, Le Royal Hotels & Resorts Beirut, Mövenpick Hotel Beirut & Four Seasons Beirut

The Fabulous Five of Pastry with top Lebanese pastry shops



10 Best Burgers with Zomato



13 new restaurants you need to try



Linens & Things: Make your dishes count with refined tablecloths, runners & placemats

The best of the Beirut Restaurants Festival & Whisky Live Beirut





Vegan Diet with HealthBox



Icons of Lebanese cuisine dish out their secrets


The Spirit with Jad Ballout, Varia Dellelian, Anthony Andonian & Paulo Figueiredo




PRODUCT ADVICE Magical Mushrooms



Super Avocado with Kinda Bitar



Coffee Culture: The latest coffee machines and products on the market



Classes & events not to be missed



Cut it out & pop it into your purse




Red wine picks from Château Kefraya



Foodie Network: Daddyfoody's famous burger

What's new on the bookshelves?



TasteAndFlavors tasteandflavors


6 Great Finds

TO DISCOVER We've got the tastiest news and nibbles in town. Go to for the hottest places to visit and what to eat


PRODUCTS BREAD O’CLOCK A French bakery specialized in selling croissant, French bread, desserts, sandwiches, salads and specialty coffee, make Bread O’clock your latest morning stop over.


Badaro, Main Street, Daman Bldg. 01 380717, 03 686557 bread o’clock breadoclockleb

KAAKEH SQUARE Al Wadi Al Akhdar has launched a unique certified organic range of frozen and canned vegetables. To ensure the preservation of all vitamins and minerals, the vegetables are packed within four hours of harvest and the frozen bags and the cans are all BPA free.

ICE BAR BEIRUT A worldwide concept that finally comes to Lebanon, Ice Bar is made entirely of ice with a -5 degrees temperature. A perfect pre-dinner cocktail or an Instagram worthy spot for shots before your night out. Don’t miss the ice-cold vodka shots and cocktails in goblets made from ice. Blueberry Square, Dbayeh Highway, Seaside Road 81 446681 ICEBARBeirut


A contemporary kaak bakery situated in the heart of Beirut, inspired by the ancestral knowhow combined with the finest hand-picked products and specialties of the Lebanese terroir. Some of the must try items are, Goat Labneh & Makdous, Eggs & Awarma and Halloumi Pesto. Mar Mkhayel, Ibrahim Pacha Street 01 568095 Kaakehsquare


HERBAL INFUSION BY THE GOOD THYMES Rich and nourishing herbal infusion with digestive and antioxidant properties. An allnatural concentrate from the fertile mountains of the South.

THE WOODEN CELLAR The Wooden Cellar is a unique place to relax, where you can find a wide choice of alcoholic beverages and rare wine. Maroun Street, Beirut 01 293233

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





The taste says it all; with manufacturers responding to the growing demand of premium Belgium chocolate, BOLD was born to awaken your senses. 71 704702

NUANCE BY CHÂTEAU KSARA The launch of Nuance marks Ksara’s big-hit debut into the category of premium rosé wines. Grown at over 1,000 meters of altitude in Lebanon’s Bekaa valley, three grape varieties come together to make up a unique wine composition. The wine is full-bodied, yet fresh, and filled with aromas of peaches, apricot and melon.

JUN LEBANESE GIN Short for juniper berries, wild and organic from the high lebanese mountains, this artisanal gin from Rechmaya is a complex aromatic mix of nine locally used botanicals that have been lovingly hand-picked, mostly from their own garden. Sold online on their website and in the distillery, JUN can be found as well, in Beirut, in premium liquor stores at 35,000 L.L. and is served in some selective pubs and restaurants.

This limited-edition cutlery set and egg-shaped storage capsule by Karl Lagerfeld for Christofle Manasseh reveals the beautiful collaboration between the upscale French silverware brand and the world-acclaimed fashion designer, as part of the brand’s signature “Mood” range.




ELMIR BEER FINC stands for Fruits in Chocolate. Everything is made to order to ensure you receive only the freshest fruits dipped in the finest Belgian chocolate. 71 948874 letsfinc

Elmir beers are patiently crafted in Lebanon using natural ingredients carefully selected from the finest growers and producers around the world. Their Wheat Ale craft beer is a must try for an everyday refresher.

These rich in taste, mouthwatering crispbreads topped with chocolate flakes are a healthier alternative to satisfy any sugar craving - now in new to-go packs, these bags are as light as their ingredients. Available at: all major supermarkets and grocery stores in Lebanon. tsolersbakery

SVAYAK VODKA Davai Group sarl, a Lebanese trading company, launched Svayak Vodka, the award-winning vodka from The Republic of Belarus, in the Lebanese market. Syavak is the first vodka brand produced in Belarus to land in Lebanon.

8 Wish List



A unique, tailor-made gift is the ultimate way of saying ‘you are dear to me’ because special things are meant for special people

The chocoholic

What better way than to say it with Chocolate - the sweet subtle way. With words and messages, discover the story of Roula Nahas and her love for Lebanon. CHOCOLATE & SUNSHINE

The chef

At atelier Diseña you can find unique and creative personalized wooden accessories and homeware for every taste and occasion. ATELIER DISEÑA

03 304605 ChocolateAndSunshine

03 529610 atelierdisena

The gourmet

The spirit lover

Perfect for gifting, you can now have any of the Zejd extra virgin olive oil range in a personalized bottle with a thoughtful message. ZEJD EXCLUSIVE SELECTION OLIVE OIL Achrafieh 01 338003

For a milestone moment, an occasion that really deserves something spectacular – customize your Johnnie Walker Blue Label whisky gift with a personalized engraving. An extraordinary gift that endures well beyond the last drop. JOHNNIE WALKER BLUE LABEL CUSTOM ENGRAVING

The sweetheart

Boff and Jolly offers gluten-free fluffy homemade marshmallows that you can customize by printing any design or picture directly on them. BOFF AND JOLLY ABC Achrafieh 70 357904 buffandjolly

The pop culture lover

Enter your name or special phrase to customize your bottle of Coca-Cola, Diet Coke or Coca-Cola Zero Sugar, but don’t put it in the fridge. PERSONALIZED GLASS BOTTLE OF COCA-COLA

10 Lebanese Celebrity

BLOGGERWANABE’S favorites Dessert


Mont Blanc

Bassam Fattouh

Chocolate "Our national favorite, Unica really hits the spot"


Hot cuppa long black

Who would play you in the movie about your life? Lebanese sweet Mafroukeh

Lebanese favorites DESIGNER Zuhair Murad BOUTIQUE Stitched RESTAURANTS L'Avenue Du Parc and Tavolina COFFEE SHOP Lina's Downtown GUESTHOUSE Zita Fidar

Monica Belluci because for some reason I relate to her character in real life.

Sara Zeaiter, the influential nonblogger is an Instagram must-follow, not just for her hilarious spoofs, but her effortless way of showcasing the Lebanese lifestyle. Here’s what Sara takes very seriously… If you were a type of beverage, what would you be? A soda ‘cause I fizz as quickly as it does and calm down as quickly as well.

What’s your favorite fairy tale? Cinderella, 'cause I relate to how she retains the simple girl in her despite marrying the prince. bloggerwanabe

12 Home Entertainment


WONDERFUL WORLD Enter the wow and wonderful world of Rana Salam and you probably won’t make it out without a few tons of glitter strapped to your Vespa, drinking a bottle of Vanda. Welcome to Rana’s world! Rana Salam is not a wallflower by any means. Her signature prints and vibrant colors scream ‘look at me’ – never whisper. Her powerful graphics are an ode to the golden era of the Middle East. This pop culture diva has single-handedly changed the way the world views the region through the power of design and she’s only just begun.

I’m always attracted to strong colors; the beautiful blues, the reds and the last couple of years, it’s been gold

Waiting for her to put the finishing touches on her 'Wow Party' table, we learned a few things that we never knew about Rana, like she hates the colors peach and purple. “I have an aversion to them – these two colors don’t come into my vision when I’m designing. I think that’s what makes it different or distinct. I’m always attracted to strong colors; the beautiful blues, the reds and the last couple of years, it’s been gold.” We definitely noticed the gold, from the cups to the popcorn boxes; everything was shimmering in Rana’s signature pattern. “Kate Spade was my inspiration to my home collection because she took 1950’s New York and applied it to her graphics. The glamour, cinema, pop colors, pink, party time, things that inspired us as kids... I thought to myself, wouldn’t it be cool to apply the same formula, but for the Middle East, so that’s what I did!”


From that inspiration grew an entire home collection. Everything on the table, from the cutlery to the plates, was designed by Rana. “We started with Um Kulthum brooches in my studio in London. I collaborated with this jewelry designer who created brooches from leftover English sweet wrappers dipped in resin and I thought – pop culture meets design! I went on to working with a digital textile printer in the UK who printed my designs on scarves and pillows. That line grew and I started printing on paper cups to create something that is disposable and often overlooked, into something really fun. Place boards, kitchen towels and aprons followed and a home collection was born. It was the perfect vehicle to spread the stories of the Middle East.” Vintage Lebanon was everywhere, from old Vanda soda bottles she found at a thrift store to an old Ghandour cookie box, and we still hadn’t taken it all in. “We also have my favorite drink which is Prosecco – a cheap and cheerful version of champagne, shots of Limoncello, and the soda bottles. I always like to serve glass soda bottles at my dinner parties.” Lemons were for her famous lemon cake that she would serve at the party. “I’ll never give away my recipe, but I will admit that it’s a Betty Crocker mix, and I add secret ingredients to it including poppy seeds,” she said. “And of course we have our signature cakes created with Simply Divine. When you order a cake, it comes with a matching apron. This idea doesn’t exist anywhere!” "What’s next?" we asked. “Can you imagine I open a coffee shop like this? We have everything, the plates, the tableware, the cakes, the furniture...” After a dreamy pause came the real answer. “But what I’m really working on is socks with Sikasoks,” she said, with a smile.


14 Tableware


Linens things

When your entertaining calendar shifts indoors, dress up your table with refined tablecloths, runners and placemats made with the very best fabric – they’re just as important as a carefully planned menu

PRINTED LINEN TABLECLOTH BY ZARA HOME Linen is a natural fabric taken from the stalks of the plant with the same name. Lightweight, breathable and heat regulating, it is more resistant than cotton and thanks to its natural opaque white hue, it retains its color in the wash. USD 106

NAPPE TAK BY ORIENT 499 Embroidered linen tablecloth. Starting USD 175

VINGI BY MAISON PINK Rectangular tablecloth & napkins. Available in Lavender, Yellow, Silver. USD 79 @maisonpinkme

BYBLOS TABLECLOTH AT L'ARTISAN DU LIBAN The Byblos tablecloth is made from a mix of voile fabric and Sayeh, enhanced by a gold trim; comes in two sizes. Starting USD 102

LOWELL TABLECLOTH BY MATOUK From Matouk’s iconic and best-selling collection, this table linen is suitable for any dining environment with its exquisite tailoring and a tasteful sateen trim. USD 399

CASALE BLU 4-PC. PLACEMAT SET BY VILLEROY & BOCH Draw all eyes to a beautiful table setting with this stunning array of intricate Italian ceramic-inspired motifs and inviting brisktone shades. Made of imported cotton. USD 87




The New York-based designer Sandy Chilewich is founder and creative director of Chilewich, a company best known for contemporary table settings and modern design, like in this vinyl-coated polyester table runner.

Digitally printed place board that captures popular images and stories of the Middle East. Street signs found in Kuwait translated into beautiful place boards. USD 55

USD 62

COLOR BLOCK TABLECLOTH BY ZARA HOME Tablecloth featuring a color block print. 100% cotton. USD 93

PRESSED DAHLIA PLACEMAT BY MACY'S Pretty cutwork in pressed vinyl makes the modern table irresistibly fresh. Acting more like a charger than a placemat, plates will sit surrounded and enhanced by the open lace cutwork exhibited. Magazine AD-DBM-23x12cm-Print.pdf 1 30-Oct-18 10:30:35 AM

USD 14

16 Celebrities in the Kitchen

Haute Chocolate Feminine beauty and finesse will take over the runway at this year's Salon du Chocolat Beirut, when fashion icon Karoline Lang presents her first chocolate dress creation with the expertise of Master Chef Charles Azar. They teamed up before the show to create 'Carnival Magic' at Karoline's atelier, inspired by the dress

What led you to be a fashion designer?

I have always been the creative type, but never thought I would end up being in fashion. I think it's just a coincidence that ended up being my path, like a beautiful encounter.

Which designer would be closest to your style?

I wouldn’t say there is a designer per se that resembles my style, but there is a school of thought that I call the technicians that I admire, like Madeleine Vionnet and Madame Grès.

How do you describe your style in a few words?

I see my work as a means to self-expression. There is a lot of honesty in creativity, it really comes out from the bottom of my soul - it’s the reason why I am not interested in the notion of trend. What counted from the beginning was to create beautiful garments with a strong DNA, a style that is strong and empowering. The brand is known for highlighting the silhouette of the woman with bold architectural lines. I love manipulating fabrics and mixing it with different ones and creating new textures. I am


very inspired by the idea of transformation, evolution and progress. The garments that I create are free from ornamentation. The form always follows the function. I can describe my style as very sensual and my work has a very structural and tactile quality.

What kind of woman wears Karoline Lang?

The Karoline Lang woman is contemporary, a true woman - a woman who juggles life with grace and elegance.

What’s next for the brand? Where do you see it going? The brand will keep focusing on its international expansion.

In what way is designing similar to cooking or baking? Both require creativity and planning.

Do you cook or bake? If yes what do you love making?

I love cooking, although I don’t have much time for it. My specialty is a mustard filet with potatoes that are baked with thyme. I also like to make easy healthy dishes like quinoa and lentis salad. I am not into sweets.

Do you have any childhood memories of your mother or grandmother in the kitchen? Which of their dishes do you love? A lot. Cooking is a very important part of our family’s tradition. Our specialties are 'wara2 3anab' and 'la7em b 3ajin', and my grandmother's meringues are to die for!

What was the idea behind the dress you designed for Salon du Chocolat?

I wanted a silhouette that had my signature on it, something very architectural with a padding technique - something recognizable and I wanted to add colors since the theme is 'Carnival'.

How did you interpret the Carnival theme through design?

I actually added flowers and fruits. The choice of the fruits is specific and biblical. I just wanted to create a blend of fruits and flowers that are colorful made out of colored chocolate.

How is this dessert you made with Chef Charles similar to the dress? The choice of the ingredients makes it similar; the mix of chocolate and fruits.

Five for fun 1. If you were a type of chocolate, what would you be and why? Dark chocolate. Because it’s pure and as close as possible to its original state.

2. You’re a new addition to the crayon box. What color would you be and why? I would choose colors of the clouds, sky, the wind and the moon; basically the non-colors.

3. What was the last gift you gave someone?

I offered someone three meters of cashmere.

4. What’s your favorite fairy tale? Peau d’ane.

5. If you were a spice which one would you be? I would be a chili pepper. Karoline Lang karoline_lang

18 Celebrities in the Kitchen

Chocolate mousse with raspberry inserts

Brought to you by

By Master Chef Charles Azar Serves 6 Prep/cooking 45 mins

INGREDIENTS • 375g raspberry purée • 45g sugar • 5g lemon juice • 300g dark chocolate • 5g gelatine • 125g milk • 250g cream

PREPARATION Mix the raspberry purée, sugar and lemon juice together. Melt the dark chocolate into a saucepan; stir in gelatine. Heat the milk and mix it with the warm chocolate blended. Whip the cream and mix it with the chocolate mixture. Pour the chocolate mousse over crumbled sable into a ring of 12cm diameters. Add in the middle the raspberry coulis. Top with another layer of chocolate mousse. Chill for at least 4 hours before serving. Decorate the plate with red fruits and raspberry coulis.


20 Chef's Picks

Over the years, I came to experience the richness and diversity of Lebanese cuisine, brought to light by the craftsmanship of the local chefs. It holds a special place in my heart and is of major importance in promoting global gastronomy and tourism

Follow Chef Guillaume Gomez on social media and you’ll see a 'chefconnected', 'maitresrestaurateurs', 'chefambassador' and of course 'chefelysee'. The chef of the Élysée Palace, who has taken the baton for French cuisine from the late, great Paul Bocuse, shares his culinary knowhow




GET TO KNOW THE CHEF When he isn’t traveling the world with the French president (Emmanuel Macron is the fourth successive president he has served as chef), back home at the Élysée Palace, Gomez is at the helm of a 28-strong brigade of chefs, who handle everything from state dinners to a meal for two. Despite working at the palace for a little over two decades, Gomez has said very little about the presidents he has served; only that his menus change with presidential tastes and his own personal worldliness. "Travel and meetings open up the world to me and my cooking evolves and is enriched by all of these meetings... It is also a chance to meet and work with people as talented and as passionate as the cooks of the Élysée Palace. When I arrived, there were some employees who were there from the era of General de Gaulle. We still use the same copper saucepans that were in the kitchens of Napoleon, but working daily with “service à la francaise” requires us to think and organize our dishes differently." Winner of the best French cuisine book in the world 2018, ‘Cuisine: leçons en pas à pas’ (‘Step by step lessons for cooking’), Gomez gets back to basics in the kitchen with classic French dishes that can easily be replicated at home. This philosophy is also evident in Gomez's stance on gastro-diplomacy. It’s basic premise is that "the easiest way to win hearts and minds is through the stomach.” We at Taste & Flavors experience this firsthand at the annual HORECA Lebanon show, where Gomez is always present, winning our hearts and stomachs.

FAVORITE PRODUCT POTATOES “My favorite ingredient is the potato, first as a tribute to Joel Robuchon, who died recently and who prefaced my book. Like him I think the simplest things are sometimes the best. The potato is a product of good quality that is easily found worldwide and inexpensive! You can also make many recipes such as mashed potatoes and soufflés, which shows that with technique, the simplest products can become real gourmet dishes.”

Photo courtesy of le Parisien

SIGNATURE DISH LA POMME MOULÉE ELYSÉE Serves 6 Preparation time 45 mins Cooking time 55 mins

INGREDIENTS • 200g sweet butter • 250g Comté cheese • 12 charlotte potatoes 220g each • Salt, pepper & nutmeg PREPARATION Put the butter to clarify. As the butter melts, finely grate the county. Peel and wash the potatoes. With a knife, cut them into regular cylinders, then remove each end to make them straight. Using a mandolin, cut 4mm thick slices. In a saucepan of boiling salted water, blanch the potato slices for 2 minutes. Then put them on a clean cloth without cooling them. This operation is used to bring out the starch, which will allow the slices to

stick together. Generously butter a charlotte mold 9cm in height and 16 cm in diameter using clarified butter. Form a first rosette with the slices of potatoes. Press very lightly with a second mold to keep the slices straight. Repeat the operation to the top (6 times) alternating the direction of rotation each time and incorporating a little grated Comté cheese. This operation is essential, otherwise it will collapse. Pour the remaining clarified butter and reserve in a cool place before cooking. Start cooking for 5 minutes on the plate or on the gas, then bake in a hot oven at 200°C for 45 minutes. Halfway through cooking, cover with a sheet of aluminum foil. This prevents the apple from staining too much and drying out. At the end of cooking, allow to stand for about 15 minutes and lightly press the preparation with the second mold. Remove the excess butter. Unmold to check the color and put the dish back on the gas or plate if necessary.

22 Favorite Dishes


CHEF PIERRE ABI HAYLA loves Pommes Dates Crème Catalane

CHEF CYNTHIA BITAR loves Caille en Deux Cuissons

CHEF YOUSSEF AKIKI loves Portobello Carpaccio


As part of a new gastronomic initiative in Lebanon, the culinary power trio of Youssef Akiki, Cynthia Bitar and Pierre Abi Hayla were nominated as the first chefs to join the Disciples Escoffier – a professional association promoting French cuisine around the world. For T&F, they poured their combined expertise into a complete meal of their personal favorites and had a little fun at the same time

PORTOBELLO CARPACCIO by Chef Youssef Akiki Burgundy Beirut Serves 1 Prep/cooking 20 mins

INGREDIENTS • 4 pcs Portobello mushroom (small size) • 50g mixed green salad • 50g avocado purée • Porcini powder sprinkle • Radish for garnish • Olive oil / fleur de sel PORCINI VINAIGRETTE • 100g grapeseed oil • 3g porcini powder • 40g champagne vinegar • 1g salt • Black pepper to taste

PREPARATION Mix the green herbs with the vinaigrette. Put the mixture on a plate, and cut the cleaned Portobello in thin slices. Set the slices on the salad in the shape of a circle, sprinkle over the porcini powder and the fleur de sel. Then add to it the avocado purée, the olive oil and the radish for the garnish. For the porcini vinaigrette, mix the porcini powder with the champagne vinegar and let it rest in the fridge for 6 hours. Then add the grapeseed oil, salt and the pepper to the mixture. Chef Youssef Akiki


24 Favorite Dishes

CAILLE EN DEUX CUISSONS, COING ET HRISSÉ By Chef Cynthia Bitar Nazira Catering Serves 4 Prep/cooking 2 hrs

INGREDIENTS • 4 quail pcs • 100g butter • 500g duck fat • 2 garlic cloves • Salt • Pepper • 2 thyme of Provencesprig HRISSE CREAM • 200g wheat • 100g butter • 500ml vegetable broth • 500ml quail jus • Salt • White pepper POACHED & GLAZED QUINCE • 4 thick quince slices • 1L water • 3 star anise • 1 bay leaf • 1 cinnamon stick • 3 juniper berries • 3 cloves • 250ml quail jus • 50g butter • Salt & pepper to taste GARNISH • 100g quince jelly • White myrtle berries (henbless) • Garden cress (rched)

PREPARATION Debone the quails and separate the thighs from the breast. Season the thighs with salt and pepper and confit them in duck fat, one garlic clove with skin and a sprig of thyme. Set aside the breast for pan-frying before service. Cook the wheat in the vegetable broth, the quail jus and the butter. Season with salt and white pepper. Once cooked, mix it until it becomes a hrisseh cream

and reserve it for the dressing. In a casserole, poach the quince in water and all the spices mentioned, then glaze them in the quail jus and butter. When serving, pan-fry the quail breast. Allow to rest a few minutes then remove from the pan. Plate by decorating with hrisse cream and the roasted and glazed quince. Add the quail breast and thighs with a few drops of quince jelly and garnish with garden cress and white myrtle.




POMMES DATES CRÈME CATALANE By Chef Pierre Abi Hayla Le Noir Serves 15 Prep/baking 1 hr 30 mins

INGREDIENTS CATALAN CREAM • 800g cream • 200g fresh milk • 200g egg yolks • 80g sugar • 150g ivoire white chocolate Valrhona • Zest of 4 oranges

PREPARATION Bring the sugar with the milk, zest and vanilla to boil. Pour the hot liquid over the chocolate. Mix the egg yolks with the cream, and then mix it all together. Pour into a silicone mold of choice and bake at 85°C for 1.5 hours.

APPLE DATES • 400g apples • 200g dates • 10g lemon juice • 1 vanilla pod • 1L water • 250g sugar Using a 'Parisienne', form balls of apple and place them in the water mixed with the lemon juice and vanilla. Add the sugar and bring to boil for 8 minutes. Remove from heat and store in a refrigerator. After 24 hours, cut the dates in stick shapes and mix them with the drained apples.

BUTTER CRISPY • 65g white chocolate • 15g butter • 150g almond streuzel • 15g brown sugar • 20g crispy feuillantine • ½ vanilla pod • 2g sea salt Mix the streuzel, sugar, feullantine, salt and vanilla. Melt the chocolate and the butter separately, and finish by mixing all the ingredients together. Decorate with Isomalt sugar decoration.

ALMOND CREAM • 1L fresh milk • 360g almond paste 50% • 12g gelatine Soak the gelatine sheets in cold water. Heat the milk and add the gelatine to it. Finish by adding the almond paste and mix well.

Pierre Abi Hayla pierreabihayla

26 Step by Step


lamb Brought to you by

Chef Maroun Chedid’s signature recipes are reminiscent of the ‘belle epoque’ of fine dining, with a contemporary Lebanese touch. At his new academy in Achrafieh, the Top Chef judge prepared an exquisite meal that we hope will be served at Ritage – his new restaurant opening in November

27 Serves 5 Prep/cooking 2 hrs

INGREDIENTS • 860g lamb saddle, cut into 2 pieces • Salt to taste • Black pepper to taste • 20ml olive oil • 10g cracked garlic • 2g rosemary • 2 French thyme sprigs • 55g lamb saddle marinade • 1.5 kilo salt crust • Truffle sauce Lamb saddle marinade • 15g garlic • 1g cardamom • 50g mastic • 0.50g black pepper • 0.50g French thyme • 1g rosemary • 1pc carob pod • 35 ml olive oil Salt crust • 1500g ground coarse salt • 40g (2 pcs) egg whites Truffle sauce • 400g liquid strained from green wheat pilaf • 200g roasted lamb saddle dripping • 20g truffle paste • 10ml truffle oil Green wheat pilaf • 75ml olive oil • 85g minced leeks • 75g minced onions • 2pcs bay leaves • 155g fresh mushroom quarters • 350g roasted green wheat, washed and soaked • 65g diced dry figs • 1 pc carob, cut into 4 pcs • 2 pcs star anise • 2 pcs cardamom • 1 pc loumi • 3 pcs cloves • 1000g vegetable stock • 0.50g sweet pepper • 0.50g caraway • Pinch of white pepper • Pinch of mastic • 20g truffle paste • 30g sautéed vegetables, small diced carrot, baby marrow, red and yellow pepper, sautéed with olive oil • 20ml white truffle oil Garnish • Roasted pumpkin cubes • Roasted walnuts • Green leaves














PREPARATION [1] Trim the lamb saddle [2] Season with salt and black pepper. [3] Wrap with butcher's twine to hold its shape. [4] Combine garlic, cardamom, mastic, black pepper, French thyme and rosemary in a mortar. Grind with a pestle till fine consistency. Grate over carob and mix it all together. Add olive oil and mix till creamy in texture. Heat olive oil; add cracked garlic, rosemary and thyme. [5] Pan-fry the saddle on both sides till brown [6] Spread the lamb marinade on two parchment papers. Place each piece of lamb saddle on a parchment paper then roll. [7] Mix salt and egg whites together. Spread salt crust in a baking tray, place two rolls of lamb then cover with salt crust. [8] Bake in a 180˚C oven for 20 minutes and then crack open the crust. [9] Remove from the salt crust, unwrap and set aside in closed container.

For the green wheat pilaf [10] Heat olive oil in a sauce pot. Add minced leek and minced onion; cook for 20 minutes on low heat till translucent. Add bay leaves and mushroom quarters. Add roasted green wheat and roast for 15 minutes. Add diced dry fig and carob. Combine star anise, cardamom, loumi and cloves in a cheesecloth; add to the pot. Add vegetable stock. Add sweet pepper, caraway, white pepper and mastic. Cover with parchment paper and cook for 1 hour or till cooked through. Strain, then add truffle paste, sautéed vegetables and white truffle oil. Reserve the liquid strained from the green wheat pilaf. Simmer all the ingredients together for the truffle sauce till homogeneous. For the display [11] Dress green wheat pilaf in a plate. Top with braised lamb saddle pieces and the truffle sauce. [12] Garnish with diced roasted pumpkin, roasted walnuts and green leaves.

28 Gourmet Recipes



Asperges en deux façons, brisures de truffes noires

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

By Chef Alexis Couquelet Corporate Chef & Co-Founder Couqley Serves 1 Prep/cooking 1 hr

INGREDIENTS • 75g 3 pcs white asparagus (XL) • 60g green asparagus mousse • 30g Vermouth sauce • 2 flower petals (orange & purple) • 6pcs sprouts (green) • 6 small beet leaves • 5g truffle salsa • 5g olive oil • 2.5g hard-boiled egg yolk • 2.5g hard-boiled egg white • 5g fleur de sel


SERVE WITH... Wine selection by Gaston Hochar, founder and GM of Chateau Musar

Musar Jeune Rose A beautiful salmon pink with wonderful fruit aromas of pomegranate, rhubarb, pink grapefruit and hints of rosewater.

Place a circle mold on a chilled plate. Pipe out three circles of green asparagus mousse. Place in the refrigerator. Cut the white asparagus into bite-size lengths (no bigger than your circles), place on a grill and brush with olive oil. Season with fleur de sel and delicately place truffle salsa, and grated hard-boiled egg yolk and white. Remove the plate from the refrigerator and place white asparagus on the mousse. Add the sprouts, flower petals and beet leaves. Blitz the sauce at the last minute. Using a tablespoon with holes, place the foam on the side of your green asparagus row. Serve. NB: This dish is to be served at room temperature.



FOR CHEFS White, yellow, tender, smooth, soft, flavored, salted… Butter takes many forms, textures, colors and flavors. How can you tell the difference and how do you choose the best one?


More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.” THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE

Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in

particular, to avoid substitute products such as vegetable fats and other blends. Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities. Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness. BUTTER IN MIDDLE EASTERN RECIPES? WHAT A GOOD IDEA!

Cuisine is in perpetual movement. Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter! Chef Maroun Chedid, from Beirut, Lebanon, told us: “European butter is a versatile product, a delicious enhancer for so many foods and the essential ingredient for baking”

Chef Maroun Chedid’s reveals his secrets when working with European Butter: According to me, the most important thing when cooking with butter is to choose carefully a high quality butter because it composes the main base of a recipe and can drastically change your dish. European butter is always a good choice to offer the best quality dish to our customers. I have some secrets when working with European butter, for instance when I emulsify my sauces I always use knobs of very fresh butter to keep them from breaking and ensure they remain stable. Another tips for you to obtain a new dimension of flavor with a long-lasting taste in mouth; umami, is to use smoked butter. Bon Appétit !

The content of this advertorial represents the views of the author only and is his sole responsibility. The European Commission do not accept any responsibility for any use that may be made of the information it contains.



30 Gourmet Recipes

Potato gnocchi with black truffle grana padano cream and green asparagus

PREPARATION For the gnocchi potato, wrap the potatoes with aluminum foil and add some coarse salt to a tray. Bake at 180°C for about 45 minutes to 1 hour. To test if ready, try one potato with a knife - it should go in easily. It should go in easily. Peel the potatoes when they are still warm and pass through a sieve. Stir in egg yolks and mascarpone. Finally, add the flour and seasoning. Put the mixture into a piping bag. Make long potato strips and divide them into balls. Chill them in the fridge. Cook the gnocchi in boiling water with salt and olive oil. When the gnocchi come back to the top, take out and let them cool down for a bit. For the Grana Padano cream, sauté onion in olive oil then lightly toast the garlic. Add white wine and reduce by half. Pour the chicken stock and reduce by half again. Add the cream, the trimmings of truffles and grated Grana Padano cheese. Season with salt and pepper.

By Nicolas Herbault Executive Chef Le Gray, Beirut Serves 4 Prep/cooking 2 hrs

INGREDIENTS Potato gnocchi • 1.4kg baking potatoes • 200g mascarpone • 4 eggs yolk • Salt • White pepper • Flour Grana padano cream • 100g Grana Padano cheese • ½ onion finely chopped • 25ml white wine like Chardonnay • 150ml chicken stock • 1 large garlic clove, finely chopped • 300ml cream • 30g black truffle (½ grated - ½ sliced) • Salt • White pepper Chicken jus • 2 chicken carcasses or 500g of trimmings • 1 carrot • 1 onion • Bunch of thyme • 3 tomatoes • 50ml red wine Black truffles • 35g fresh truffles

SERVE WITH... Chateau Musar Red 2011 A vibrantly powerful vintage. A great match for red meats, especially game, seasonal casseroles and mature cheeses.

For the chicken jus, roast the chicken carcass or trimmings for 25 to 45 minutes or until browned. Cook the onion, carrot, and tomatoes for 5 minutes. Increase heat and add red wine. Boil, stirring occasionally until wine is reduced. Add carcass pieces and water to cover. Return to the boil over high heat; reduce heat to simmer, stirring occasionally for 1 hour. Pour the jus through a fine strainer, add salt and pepper to taste. For the black truffles, slice the truffles with a fine slicer and keep the trimmings for the sauce. For the assembly, reheat the gnocchi with some butter and check the seasoning. Pour some Grana Padano cream in the plate. Add the remaining ingredients and garnish with Parmesan shavings, chicken jus and slices of fresh truffle.


Advertorial 31


by Chef Hanna Tawil Serves 4 Preparation 15 mins Cooking 25 mins

SERVE WITH... Chateau Musar White 2009 This is a powerful vintage full of yellow fruits and honeycomb; there is a fine balance between the oily texture and fresh acidity.

• 3 Melva fish, 70g each Sauce harrah • 100g olive oil • 150g onions • 15g garlic • 65g green pepper • 65g red pepper • 65g yellow pepper • 20g chili pepper • 50g tomato paste • 75g minced fresh coriander • 100g tomatoes • 3g dry coriander • 350g tahini • 90g lemon juice • 250g grapefruit juice • 250g orange juice • 50g mixed nuts (cashew, almonds, pine)

PREPARATION Slice the onions and the garlic. Cut the green, red and yellow pepper into julienne strips. Cut the chili pepper into dices. Heat the olive oil in a sauce pot over a medium heat Add the sliced onions and garlic to the olive oil and heat them for 4 minutes. Add the green pepper until it starts to soften before adding consecutively the red, yellow, chili peppers, tomatoes and the minced coriander. Add the tomato paste and dry coriander and cook the mix for 3 minutes on a low heat. In a bowl mix the tahini, lemon juice, grapefruit juice and orange juice until the mixture becomes smooth and homogenized. Boil the tahini mixture and the vegetable mixture together for 2 minutes on a low heat. Season mixture with pepper and salt. Spread the nuts on the top. For the fish, remove the edges and debone using tweezers. Season with salt, pepper, lemon and orange zest. Fold the fish as shown. Place in a baking dish with olive oil and cook at 185°C for 8 minutes. Place on a serving plate above the sauce.

Tip: Melva fish also known as ‘Malifa’ can be replaced with Sultan Ibrahim.

03 885779



32 Lebanese Cuisine



DREAMER Chef Joe Barza has never shied away from openly expressing his love for country and cuisine. A culinary ambassador who has recently teamed up with chef José Avillez to open Za'atar in Lisbon, he lends his gastronomic talents to the newly revamped Café Badaro for four sensational dishes that can only be described as ‘Barza-esque’

KEBBIT SAMAK SALAD Serves 6 Prep/cooking 45 mins

INGREDIENTS • 500g fish fillet • 250g white fine burghol • 10g orange zest • 10g lemon zest • 10g fresh coriander • 8g salt Salad • 300g Romaine lettuce • 50g rocca • 10g fresh parsley leaves • 10g fresh mint leaves • 300g avocado, sliced • 60g radish • 20g roasted pine nuts Tahini dressing • 200g yogurt • 40g tahini • 1 garlic clove, minced • Sprinkle of salt • Sprinkle of black pepper Garnish • Kibbeh slices

PREPARATION For the kibbeh, combine all the ingredients together in the food processor. Preheat the oven 180˚C. Lightly grease 4 x 21cm round baking dishes and evenly spread the kibbeh paste over the base. Create a small hole in the center and drizzle with olive oil. Cook until golden brown. Set aside to cool. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. For the salad, combine the salad ingredients in a bowl. For the tahini dressing, combine all the ingredients and season with salt and pepper. Pour the tahini dressing over the salad. Garnish with the kibbeh slices.


KHASHBET HUMMUS Serves 6 45 mins

HUMMUS BET TAHINI INGREDIENTS • 200g cooked chickpeas • 50g tahini sauce • Sprinkle of salt • 2 tbsp lemon juice

PREPARATION Combine all the ingredients together in a mixer. Serve in a bowl.

BEETROOT HUMMUS INGREDIENTS • 200g beetroot, cooked • 200g cooked chickpeas • 50g tahini sauce • Sprinkle of salt • 2 tbsp balsamic vinegar

PREPARATION Combine all the ingredients together in a mixer. Serve in a bowl. Garnish with orange slice and fresh basil leaf.

SPINACH HUMMUS INGREDIENTS • 100g spinach • 200g cooked chickpeas • 50g tahina sauce • Sprinkle of salt • 2 tbsp lemon juice

PREPARATION Blanch the spinach in hot water for 3 minutes with a sprinkle of rock salt. Place in iced water. Drain well. Combine the spinach with all the ingredients in the Maggi mix. Serve in a bowl. Garnish with a sprinkle of paprika.

34 Lebanese Cuisine

KIBBEH LABANIYEH Serves 4 Prep/cooking 45 mins

INGREDIENTS Yogurt • 1kg laban • 600g water • 20g salt • 2g garlic • ¼ bundle fresh coriander • 20g cornflour (mixed with 20g water) Burghol • 1kg burghol, rinsed and drained • 200g vermicelli • 20g salt • Sprinkle allspice powder • Sprinkle cinnamon powder Garnish • 50g cinnamon powder • 10g green peas • 7g pomegranate seeds • Drizzle of olive oil • 10g cooked chickpeas • 20 kibbeh • 20 shish barak PREPARATION For the borghul, heat the oil in a medium pot over medium-high heat. Add the vermicelli. Add the bulgur, salt, allspice powder and the cinnamon. Add the water. Cook for about 25 minutes or until the water is almost absorbed, stirring occasionally. For the yogurt, sauté the garlic and coriander. Combine the yogurt and the water in a blender. Pour the combination into a saucepan and boil. Add the salt, the sauté garlic and coriander. Then add the cornflour and mix. For plating, pour the laban mixture in a bowl. Add the sliced kibbeh, and then add the shish barak (5 per per serving). Garnish with chickpeas and red pepper. Drizzle some olive oil and set aside. In another bowl, serve the borghol. Garnish with pomegranate seeds, green peas, fresh mint and cinnamon powder.





LAYALI LOUBNAN Serves 6 Prep 30 mins

INGREDIENTS • 4 cups milk • 3 tsp sugar • 1 ¼ cup semolina • 1 tbsp rose water • 1 sachet mistika (Arabic gum) Sugar syrup • 1 cup water • 1 ½ cup sugar • 1 tbsp lemon juice • 1 tbsp blossom water

PREPARATION Pour the milk into a saucepan then add the sugar. Add the semolina and mix. Lower the heat when it comes to the boil. Add the

blossom water and the mistika, then let it cook for one minute. Pour the mixture into cups, let it cool then add the cream on top and decorate with nuts. Add a small amount of sugar syrup. For the sugar syrup, pour the water into a saucepan then add the sugar. Add the lemon juice when the mixture starts to boil. Add the blossom water.

PLATING • 130g Layali Loubnan • 20g apricot coulis • 20g strawberry coulis • 15g banana with halawe • Sprinkle of pistachio powder Pour the Layali Loubnan evenly in the bowls. Place in the fridge to cool. Then add the apricot coulis and cool. Top with a layer of Layali Loubnan and chill. Spread a layer of strawberry coulis. Garnish with banana with halawe, a sprinkle of pistachio powder and serve.

36 Tips

Icons of

LEBANESE CUISINE DISH OUT THEIR SECRETS HORECA Lebanon honored 11 of the most iconic eateries in town that have stood the test of time and five of them shared their secret cooking tips and recommendations AL AJAMI



FAVORITE DISH KIBBEH ARNABIYE “Kebbeh Arnabiye is best enjoyed in winter, due to the seasonality of some of its citrus fruits - the key ingredient is ‘bousfeir’ (bitter orange). The Arnabiye is preferably eaten only with kibbeh, without the lamb and hummus.”

FAVORITE DISH WARAK ENAB “Warak enab is a staple of the lebanese cuisine and one of our favorite dishes. Their stuffing varies between local regions and cultures, however knowing how to choose the right leaves is the very first step towards mastering this exquisite dish. Leaves vary according to their grape."

FAVORITE DISH HUMMUS “Hummus is an iconic Lebanese dish and has accompanied Al Sultan Brahim every step of the way since 1968. If you wish to try our hummus, come to our restaurants and taste why it’s our favorite dish.”

TIP “Slowly simmer a mix of bouillon,

TIP “When picking your leaves for stuffing, make

recipe, because it is for the restaurateur’s eyes only!”

onion and citrus fruits over a low heat. Add the tahini at the end of the mixture and keep mixing until the ‘serej’ starts coming out.” alajami.restaurants.1

sure they are rounded, small, thin, silky and acidic. Leaves with these characteristics, cook faster and have the advantage of enriching your dish with the right amount of acidity without the addition of lemon juice.” AlHalabiRest

TIP “Never trust a production sheet for any


LE PHENICIEN RESTAURANT FAVORITE DISH FISH KIBBEH “Fish kibbeh was created in Tyre, a city known for its good quality and fresh fish and it was less expensive than beef and lamb, therefore it seemed logical to create a fish version of the Lebanese meat croquette. Habib Hadid, owner and founder of Le Phenicien, introduced the kibbeh to his menu, adding some secret ingredients to take it to a whole new level.”

TIP “Balance is the key for preparing a good Lebanese dish - it is much more than adding a pinch of salt and pepper - it’s about leveling the right amount of bitter, sour, acidity, spiciness and sweet.” Lephenicienlb

FAVORITE DISH KHAROUF MEHSHE “Every dish is special but the one we really like is Kharouf Mehshe (leg of lamb with oriental rice). It comes with a special sauce topped with toasted nuts.”

TIP “The secret is to always cook with fresh

and good quality ingredients - stay away from everything frozen! At Mounir, we harvest all of our ingredients from our very own garden, so we always have fresh, and most importantly, organic ingredients.”

CEDAR AMBASSADORS* Sultan Ibrahim Restaurant Halabi Restaurant Ajami Restaurant Burj Al Hamam Restaurant Casino Mhanna Casino Arabi Mounir Restaurant Fardos Restaurant Le Phenicien Restaurant Fakhreddine Restaurant Shater Hassan Restaurant

*Restaurant owners were awarded based on their originality, service and high quality food. They were also recognized for their contribution to the development of Lebanese tourism and for helping Press Ad 12x23cm May 2018.pdf 5/21/18 10:39 AM to position Beirut as the Best1 International City for Food.

38 From the Land

Vegetarian Kibbeh foodheritage foodheritagefoundation


There are so many recipes for kibbeh, the most common of which is made with meat and cracked wheat, but did you know that many vegetarian versions exist in different Lebanese regions? Here's three to try at home

Marwa Soubra is the Health and Nutrition Specialist at the Food Heritage Foundation

Kibbeh b joz

(Walnut kibbeh)

Kibbeh sumakiyeh (Kibbeh sumac)

Kibbeh sumakiyeh is a vegetarian type of kibbeh, famous in the Nothern Bekaa and one of the many kinds prepared with flour, bulgur and salt. What makes this kibbeh special is the sour sauce that accompanies it made of cooked lentils and potatoes and sumac which gives it its name. Serves 10 Preparation 2 hrs

INGREDIENTS Dough • 1kg fine burghol • ½ kg flour • 1 tsp salt • 5 cups water Stuffing • 1.5 kg potatoes, finely chopped • 2 medium onions, finely chopped • 1 tsp dried mint • 1 tsp 7 spices • 1 tbsp vegetable oil Sauce • 1 cup green lentils, rinsed • 2 medium potatoes, chopped in cubes • 1 tbsp sumac • 1L water PREPARATION For the dough, soak the burghol in 1 cup of water with 1 teaspoon of salt for about 20 minutes in a large bowl, then add the flour while sieving it over the bowl. Mix well until you get a dough texture, add as much water as is needed until the dough stops sticking to your fingers. Knead the dough and set aside to prepare the stuffing.

Cold potato kibbeh or kibbeh b joz (walnut kibbeh) is an easy vegetarian type of kibbeh and is served as a side. Serves 6 Preparation 50 mins

INGREDIENTS • 4 medium potatoes, washed • 3 cups fine burghol • ½ cup walnut, cut into small pieces • 2 tsp salt • ½ tsp pepper • 1 cup water • 2 small onions, grated • 2 tbsp olive oil • 1 ½ tbsp dry mint

PREPARATION Boil the potatoes in a large pot, then peel them. Wash the burghol and set it aside to dry. Then mix it with the salt. Mash the boiled potatoes and mix them thoroughly with the burghol, onions and walnut. Sprinkle the olive oil and dry mint over the top of the kibbeh before serving. Serve cold with green onions and mint leaves.

Baked pumpkin kibbeh

(Kibbeh lakteen bil siniyeh) Kibbeh lakteen can be stuffed with seasonal greens along with the basic stuffing ingredients such as chickpeas, walnut and onions. If shaping the kibbeh into balls is difficult for you, opt for this pan-baked version which is easier to prepare and of course healthier! Serves 5 Preparation 1 hr

INGREDIENTS Dough • 500g pumpkin, cooked, strained and mashed • 2 cups burghol • 1 tbsp all-purpose flour Stuffing • 1 ½ cup onion, chopped in julienne strips • ½ cup chickpeas, cooked, peeled and drained • 2 cups green leafy vegetables (chicory or spinach), boiled and strained • ½ cup walnuts, toasted and chopped • ¼ cup sour pomegranate seeds • 3 tbsp sumac • Olive oil • Salt, pepper, all-spice to taste PREPARATION For the dough, add the mashed pumpkin, the burghol, spices and flour in a mixing bowl. Mix and knead well. You may need to add more flour if the pumpkin is still wet. Add flour until the dough is no longer sticky. For the stuffing, sauté the onions in a pan until soft and transparent using the olive oil. Add the chickpeas, walnuts, pomegranate seeds, spices and the greens and simmer for 5 minutes. Set aside.

40 Quick & Easy

MEATY MAGNITUDE Don’t let the short cooking time fool you! Each one of these dishes by Master Chef Tarek Ibrahim uses Australian grade meat with a powerful punch of flavor – no tenderizing needed





















42 Quick & Easy


Brought to you by

Serves 2 Prep/cooking 10 mins

INGREDIENTS • Grapeseed oil • 2 x 350g Australian Beef Ribeye • Juice of 1 lemon (optional) • Rosemary • Salt, to taste

PREPARATION Heat up the grill. Drizzle oil onto a grill pan and set over high heat. Brush both sides of steak with oil and season with salt. Place steaks on grill pan, turning to make cross hatch marks. Cook for about 2-3 minutes on each side or until done to your liking. Transfer the steak to a warm plate and allow to rest for 5-6 minutes. Sprinkle with rosemary and salt, drizzle with olive oil and serve.

AUSTRALIAN LAMB SHANK Serves 4 Preparation 20 mins

INGREDIENTS • 4 Australian lamb shanks • 200g garlic cloves, peeled • 10 anchovy fillets • 1 tbsp tomato paste • 1.5l chicken stock • 1 cup shallots, diced • 10 baby turnips, cleaned and peeled • 1 carrot, peeled and cut into 2-cm dice • 150g haricot beans • 1 bouquet garni • Olive oil • Parsley, chopped • Mint, chopped • Marjoram, chopped • Salt & pepper

PREPARATION Add a splash of olive oil to a large, heavy-based pan and place over high heat. Add the shank and fry until evenly dark and golden in color. In a separate pan, add the turnips and shallots. Stir well, then, add the carrots. Add tomato paste, garlic, anchovy fillets and allow to cook briefly while stirring. Add pepper. Next, as the shank is cooking, add in the haricot beans and then pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently. Add the remaining stock to the pan with the vegetables. Transfer the shank into this pan along with the liquid. Add the parsley, mint and marjoram and garnish with bouquet garni.

AUSTRALIAN LAMB MEATBALLS Serves 4 Prep/cooking 30 mins

INGREDIENTS • 1kg Australian lamb mince • 1 egg • 4 garlic cloves • 300g Swiss chard • 70g pine nuts • 2 ½ tbsp lemon juice • 1 medium onion, chopped • Salt to taste • ¼ cup olive oil • 1 red chili • Pepper to taste • 2 tsp coriander powder • 150g fresh breadcrumbs • ½ tsp dried mint powder • 1 tsp cinnamon powder • 500g Greek yogurt • 1 tbsp cornstarch

PREPARATION Place the meat, garlic, pine nuts, chili, spices and breadcrumbs in a large bowl. Mix well, then shape into 2-inch meatballs, weighing 20g each. You should make about 24 balls. Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes. To make the yogurt sauce, place the yogurt, cornstarch and egg in a large mixing bowl. Whisk well to form a smooth paste. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside. Pour the remaining oil into a medium pot and place over mediumhigh heat. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to. Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat - it should barely be bubbling, stirring continuously in one direction to prevent the yogurt from curdling. Finally, add the swiss chard. Serve at once, with chili and cilantro sprinkled on top. lambandbeef

44 Special Occasion

DIWALI DINNER If India is known as the land of festivals, then the festival of lights or Diwali is the country’s crowning celebration. Each year, traditional sweetmeats, diyas, candles and lights can be found at every corner, during the week-long festivities and relatives, friends and even acquaintances drop by to extend well wishes. Plan a celebration of your own at home with the help of Al Hindi restaurant at Warwick Palm Beach Hotel Beirut





PALAK PANEER Serves 2 Prep/cooking 10 mins

INGREDIENTS • 1 heaped cup (150g) paneer, cubed, or Indian cottage cheese • 2 (100g) cups spinach, tightly packed • 2 tbsp oil or butter • 2 to 3 green chillies, deseeded • ½ cup onions, finely chopped • ½ tbsp ginger garlic paste • ½ cup tomatoes (deseeded) or puree • ¼ tbsp kasuri methi or dried fenugreek leaves • 2 to 4 tbsp fresh cream • Salt as needed Dry spices for palak paneer • 1 piece cinnamon • 2 green cardamoms • 1/8 tbsp cumin








SAFFRON RICE Serves 2 Prep/cooking 10 mins

INGREDIENTS • 1/8 tsp powdered saffron. • 1 cup uncooked long-grain white rice, not rinsed • 2 cups boiling water • 2 tbsp butter • 1 tsp salt

PREPARATION Steep the saffron in ½ cup boiling water. In a skillet, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque. Quickly pour in the remaining 1 ½ cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes.

For the spinach bring 4 cups of water to a boil. Then add the spinach to it along with ¼ tsp salt. Leave them for 2 minutes and remove to a bowl of water with 10 ice cubes in it. First, fry paneer in a pan with 1 tsp oil for 2 to 3 minutes. To keep them soft, you can also drop them in water and leave for 10 to 15 minutes. Drain and set aside. In the same pan, add green chilies and spinach as well. Fry for just 2 to 3 minutes on a medium heat. Spinach must wilt thoroughly. Do not overcook. Set aside to cool. Blend spinach with green chilies to a smooth puree in a mixer jar. Heat a pan with oil. Next add cinnamon, cardamoms and cumin. When they begin to splutter, add onions and fry till they turn transparent. Add ginger garlic paste and fry until the raw smell goes away. Then, put in tomatoes and sprinkle salt. Next fry till they turn mushy. Next, add kasuri methi, garam masala and coriander or cumin powder. Sauté until the mixture leaves the sides of the pan. Pour half a cup of water and stir. Cook until the mixture thickens. Lower the flame to a simmer and add the puréed spinach. Mix well and cook until it begins to bubble for about 2 minutes.

46 Fresh Faces



For Albert Massaad, cooking is in the blood. Son of Lebanese chef, photographer and storyteller Barbara Massaad, he’s never been short of inspiration. At the tender age of 21, after completing studies in culinary arts at Paul Bocusse in Lyon, Albert returns to Beirut to work at Zimi, a new Mediterranean oven concept in Gemayze



Beet tzatziki

Serves 4 Prep/cooking 30 mins

INGREDIENTS • 100g cucumber, peeled, seeded and shredded • 300g raw beet, peeled and grated • 1 cup yogurt (substitute with labneh) • 2 garlic cloves • Small bunch fresh mint, cut finely • 2 tbsp extra virgin olive oil • Salt and pepper, to taste

PREPARATION Mix grated cucumber, beet in a mixing bowl. In another bowl, whisk labneh, 1 tbsp of oil, mint and garlic together. Fold grated vegetables with labneh. Add salt and pepper. Cover and refrigerate for at least one hour before serving. Spread mixture in a bowl, top with olive oil. Serve with warm bread.

Yogurt with carrot

Serves 4 Prep/cooking 20 mins

INGREDIENTS • 20g butter • 3 tbsp olive oil • 100g carrots, coarsely grated • 2 cloves garlic, crushed • ½ tsp chili flakes (depending on your taste) • Grated zest of one lemon • 1 cup of yogurt (substitute with labneh) • Salt and pepper, to taste

PREPARATION In a frying pan, melt butter with 2 tbsp of oil on medium heat. Add grated carrots and cook for 5 minutes. Don't overcook, you want them to soften. Remove from heat, add the garlic and lemon zest. Leave to cool. Season with chili flakes, salt and pepper. Fold cooled mixture into the yogurt. Cover and refrigerate for at least one hour before serving. Spread mixture in a bowl, top with olive oil. Serve with warm bread as a fresh and zesty appetizer.


Serves 6-8 Prep/cooking 1 hr

INGREDIENTS • 5-6 red peppers, large • 1 eggplant, medium • 1-2 garlic cloves, crushed • 1 tsp sugar • 1 tbs lemon juice • 2 tbs extra virgin olive oil • Salt and pepper, to taste

PREPARATION Preheat oven to 200°C. On a large baking sheet, spread the peppers, eggplant. Roast till cooked and skin is black and blistering. It should take about 40 minutes. It is best to turn them once during roasting. Put peppers in a bowl. Cover with cling film. Once cool, remove skin, core and seeds. Scoop out flesh from the eggplant. Crush garlic in mortar and pestle. Chop all together, or use a stick blender to mash. Don't over-blend the mixture. Add lemon juice, sugar, salt and pepper. Mix well. Spread mixture in a bowl, top with olive oil. Serve with warm bread, as an appetizer or as a side with meats.

Coriander and garlic pizza Serves 1 Prep/cooking 10 mins

INGREDIENTS • 250g of your favorite pizza dough • 1 tbsp garlic paste • 1 tbsp fresh coriander, finely chopped • 2-3 tbsp tomato sauce (use top-notch Italian canned peeled tomatoes for best results) • Mozzarella cheese, to top (use less or more depending on your personal preference)

PREPARATION Using a good rolling pin, stretch the dough to an even round shape. Using the back of a spoon to spread garlic paste on prepared dough. Spread tomato sauce with a sprinkle of coriander. Top with mozzarella cheese. Bake in very hot preheated oven. Here lies the secret! Bake for a few minutes. The time will depend on heat of your oven.

48 Advertorial



Brought to you by

Nathalie Antaki and Tamara Traboulsi, two sisters-in-law, home bakers and mothers of two girls and two boys, quit their jobs and decided to extend their family business by creating Polygel for the Homebaker. Find out what's in store at their seasonal wonderland What best defines Polygel for the Homebaker? It’s a one-stop shop dedicated to all homebakers that are looking for high-end ingredients and baking accessories, such as, chocolate, almonds, cacao powder, moulds, cookie cutters and much more. What do you have in store for the festive season? Christmas season is our favorite season. Every year, we organize an open house and workshops. All our clients are invited for a warm cup of hot chocolate, the latest baking tips, homemade treats and many other surprises. Do you bake at home? Both of us enjoy baking simple recipes at home for our children. We bake a lot of cookies, brownies and muffins that they love taking to school to show their friends. We also try new challenging recipes that we find in our collection of cookbooks from most of the chefs that we meet during our fair visits. What is your favorite festive recipe? Tamara: No Christmas is complete without my mom’s famous Christmas cake, filled with candied fruits and of course the traditional gingerbread and sugar cookies. Nathalie: Chestnut-based recipes, such as the traditional Mont-blanc, are always a hit!


Photos courtesy of Vladimir Antaki

50 Dessert


The ultimate sweet indulgence was savored and celebrated at this year’s Salon du Chocolat Beirut. Four of the city’s top hotels created their own dessert, inspired by the annual Chocolate Fashion Show

Lumiere de la paix

INGREDIENTS COCONUT BLANC-MANGER • 122g coconut cream • 200g glucose sugar syrup • 35g raw almond powder • 40g gold gelatine leaves • 210g white chocolate • 0.5L whipping cream • ½ vanilla bourbon pod

Laurent Allereau Executive Pastry Chef Phoenicia Hotel Beirut Serves 10 Preparation 2 hrs

PREPARATION Heat coconut cream with vanilla cut in half and sugar glucose. Soak the gelatine in cold water then drain after 20 minutes. Pour coconut cream mix in 3 times on top of the white chocolate. Mix properly. Add the whipping cream and blend well. Pour into sphere mold and freeze. Remove from mold and pour ¾ of it on melted milk chocolate.

ROASTED EXOTIC FRUITS • 375g mango • 125g pineapple • 150g light brown sugar • 5g mango purée • 8g passion fruit purée Peel and cut the mango into two. Melt sugar and mix with mango and passion fruit purée. Place mango halves in the mix and coat with caramel. Bake at 190°C for 5 minutes. Cool. GRAPEFRUIT GRANITA • 500g grapefruit juice • 50g sugar • 50g water Boil the water with the sugar. Add grapefruit juice. Put in container and in the freezer. Wait 24 hours and scratch the frozen juice with a fork. Place one scoop of Granita on a plate topped with the coconut's shell dessert. PhoeniciaHotelBeirut phoeniciabeirut

52 Dessert

Black chocolate carnival

Mohamad Ahmad Haidar Le Royal Hotels & Resorts Beirut Serves 4 Preparation 45 mins

INGREDIENTS LIGHT SOFT CHOCOLATE CAKE • ●165g yolks • ●90g brown sugar • 240g egg whites • ●90g dark couverture chocolate 70% • 25g cocoa paste

LIGHT VANILLA AND KIRSCH MOUSSE • ●110g milk • ●1 vanilla bean • ●25g yolks • ●20g sugar • ●14g gelatine mass • 10g kirsh 'Fourgerolles' • ●110g whipped cream In a saucepan, make a Crème Anglaise with the milk, cut and scraped vanilla bean, egg yolks and sugar. Bring heat to 85°C then pour over the gelatine mass and mix well together. Cool to 20°C then combine with the kirsch and whipped cream. Pour 100g of the mousse into each of the moulds and sprinkle fresh raspberries onto each before placing in the freezer. MERINGUE BASE • 70g egg whites • 50g inverted sugar • 50g glucose Combine together the egg whites with the inverted sugar and glucose then whisk together in a mixing bowl.

LIGHT CHOCOLATE MOUSSE • 135g milk • 135g cream • 135g yolks • 275g dark couverture noire 70% • 28g gelatine mass • 160g meringue base • 225g whipped cream In a saucepan, make a Crème Anglaise with the milk, cream, and egg yolks cooked to 85°C. Pour the cooked Crème Anglaise over the dark couverture chocolate and gelatine mass. Mix and cool to 25°C before folding through the whipped cream. Use immediately. CHOCOLATE MIRROR GLAZE • 150g water • 300g sugar • 300g glucose • ●200g sweetened condensed milk • 150g gelatine mass • 250g dark couverture chocolate (64%) In a saucepan, cook together the water, sugar and glucose to 103°C. Pour over the condensed milk, gelatine and then the dark couverture chocolate. Mix and store in the refrigerator overnight.

PREPARATION In a mixing bowl, with a whisk attachment, whisk together the egg yolks and brown sugar, then fold through the egg whites whisked with the sugar. Finish the mixture with the dark couverture chocolate melted to 40°C with the cocoa paste. Bake at 160°C for 12 to 15 minutes. LeRoyalHotel-Beirut leroyalbeirut

54 Dessert

Le calin Serves 6 Preparation 15 mins

INGREDIENTS BISCUIT FEUILLENTINE • 130g chocolate milk • 225g praline • 90g feuillentine crispy CHOCOLATE MOUSSE • 50g cream • 270g milk • 225g glucose • 630g chocolate milk • 360g butter • 180 whipping cream • 270g nuts

PREPARATION For the biscuit feuillentine, melt the chocolate milk, mix it with praline and feuillentine. For the chocolate mousse, heat the milk, cream and glucose and pour into chocolate milk and keep it warm. Then add nuts roasted butter and whipping cream. For the raspberry sauce, boil the coulis with sugar and then add the cornflour. Boil for an additional 5 minutes and add around 2ml of rose water.

Chef Ali Ibahim Executive Pastry Chef Mövenpick Hotel Beirut

RASPBERRY SAUCE • 200g raspberry purée or frozen coulis • 50g sugar • 5g cornflour • Rose water MovenpickHotel&ResortBeirut movenpickbeirut

Hemingway’s cigar lounge Hemingway’s Cigar Lounge Relax and chill at Hemingway’s Cigar lounge at Movenpick Hotel Beirut. Enjoy the variety themed nights every Wednesday, Thursday and Friday On the rhythm of our pianist and live band music.

For your reservations, call us on 01869666

56 Dessert

Dark chocolate, passion fruit & mango bonbons Serves 6 Preparation 30 mins

Chef Mohamad Abbas Executive Pastry Chef Four Seasons Beirut

INGREDIENTS GANACHE • 100g cream • 250g milk or dark chocolate • 50g passion fruit purée • 50g mango purée • 20g butter, cut in cubes PREPARATION Place the chocolate into a large bowl and set aside. Heat the cream on medium heat until it simmers then pour it on the chocolate. Keep it aside as it is for 5 minutes, then mix both in the center only. Gradually incorporate the remaining chocolate until the mixture is smooth and shiny. Set aside to cool at room temperature. MOLDING When the ganache is set, pipe it in the chocolate molds. Use tempered chocolate to close the bottom and leave it to set. Put the mold in the refrigerator for 10 minutes, then turn it over to the chocolate side. Melt cocoa butter and color it with white coloring. Sprinkle cocoa butter on the mold to decorate as desired. Temper the dark chocolate and fill the molds and turn it upside down to remove all excess chocolate. FourSeasonsHotelBeirut

58 Dessert

Simple & Delicious

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Sometimes you need a chocolate fix, but you don't have a lot of time to spare. That's where DOMO comes in - quick, simple ingredients that are always on hand and sweet decadence that really hits the spot

CHOCOLATE ENGLISH CAKE INGREDIENTS • 120g (½ cup) of butter • 80ml (1/3 cup) water • 3 eggs • 1 box of DOMO English cake PREPARATION Pre-heat oven to 180° C. Generously grease all types of pans, lightly flour or spray nonstick cooking spray. Beat English Cake mix, water, butter and eggs in large bowl at low speed for 1 minute; beat 4 minutes at medium speed. Pour batter into pan. Bake in oven for 40 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool cake for 10 minutes in pan before removing it.

CHOCOLATE BROWNIE MIX INGREDIENTS • 115ml vegetable oil (½ cup) or 1 stick butter 100g (½ cup) • 80ml water (1/3 cup) • 2 eggs • 1 box of DOMO Chocolate Brownie Mix

PREPARATION Pre-heat oven to 180°C (350°F). Generously grease all types of pans, lightly flour or spray nonstick cooking spray. Beat brownie mix, water, oil or butter and eggs in large bowl at low speed for 1 minute; beat 2 minutes at medium speed. Pour batter into pan. Bake in oven for 35 to 40 minutes. Brownie is done when toothpick inserted in center comes out clean. Cool brownie for 5 minutes in pan before removing it. domoleb

60 Healthy Recipes

Vegan Diet The vegan diet is definitely the new trend in the world of health and nutrition. Léa Makhoul, senior clinical dietician and branch manager at HealthBox diet and nutrition center, fills us in on what it is exactly and if it’s worth the buzz There are many types of vegetarian diets. One of them is veganism, which is a plant-based diet excluding not only animal meats (red meat, chicken and fish) but also their derivatives, such as dairies, eggs and gelatine. In previous years, this type of diet used to raise concerns about possible nutritional deficiencies, but currently the American Dietetic Association states that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.” The key words in the previous statement are “appropriately planned”, as people who decide to follow a vegan diet must be careful when it comes to getting certain nutrients, especially protein, essential fatty acids, iron, calcium, zinc, vitamin B12 and vitamin D. Drinking fortified vegan milks and eating fortified cereals, along with beans, whole grains, nuts, seeds and a variety of fruits and vegetables, topped with some vegetable oils (olive and canola oils) is essential to avoid nutrient deficiencies. Complementing the diet with supplements may also be necessary to meet nutritional needs.

Léa Makhoul is a licensed dietician holding a B.S degree in Nutrition and Dietetics. She is currently a senior clinical dietician and branch manager at HealthBox diet and nutrition center.

CHOCOLATE AVOCADO PUDDING Preparation 40 mins Serves 4 Calories/serving 194 calories

INGREDIENTS • 2 large avocados (272g peeled and pitted) • ½ cup (42g) unsweetened cocoa powder • 60g Malitol sugar (or other sugar substitute) • 77g coconut milk • 2 tsp vanilla extract • 1 pinch ground cinnamon

PREPARATION Peel two large avocados and remove the seeds. Mix avocados, cocoa powder, maltitol, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Pour the mix into cups. Refrigerate pudding until chilled, around 30 minutes.

Typically, a vegan’s health status can be as good as that of non-vegan individuals, even in terms of bone health and absence of anemia, if appropriate food choices are made. However, the vegan diet may pose risks of malnutrition or shortcomings and consequently some health outcomes, especially among specific groups, like pregnant and breastfeeding women, children and adolescents. Careful follow-up of growth and development should be ensured in these cases. HealthBoxLB healthbox_lb

62 Healthy Recipes

VEGAN CHEESE CAKE Preparation/baking: 50 mins Serves 10 Calories/serving 170 calories

INGREDIENTS For the crust • 1 1/3 cup (160g) all-purpose flour • 24g Maltitol sugar (or other sugar substitute ) • 12g oat flakes • 1 tsp (10g) unsweetened cocoa powder • ½ tsp (2g) ground cinnamon • 1/3 cup (60g) coconut oil • 20g maple syrup For the filling • 349g silken extra- firm tofu • 1 tbsp (2g) vanilla extract • 1 tbsp (15g) lemon juice • 1 cup (240g) apple juice • 110g Maltitol (or other sugar substitute ) • 1 tbsp (1.5g) agar flakes

PREPARATION For the crust, mix by hand or in a food processor, the flour, maltitol, oat flakes, cocoa powder, cinnamon, coconut oil and maple syrup. Pour the mix into a large pan and bake in a preheated oven at 150°C for 12 minutes. For the filling, mix the tofu, vanilla extract, lemon and apple juices and Maltitol all together by hand or using a food processor. Aside, stir the agar flakes in a little water then add it to the filling mixture and blend until they are well incorporated and the texture is smooth and homogeneous. Topping ideas • Melted vegan dark chocolate • Maple syrup • Sugar-free jam

When all is ready, add and press with your hands the prepared crust into the bottom of circle molds to distribute equally. Then pour on top of it the prepared filling, flatten the surface lightly with the back of a spoon or a spatula. Bake in a preheated oven at 160°C for 25 minutes.


VEGAN CHOCOLATE CAKE Preparation/baking 1 hour Serves 8 Calories/serving 175 calories

INGREDIENTS • 1 ½ cups (180g) all-purpose flour • 120g Maltitol sugar (or other sugar substitute ) • ¼ cup (21g) unsweetened cocoa powder • 1 tsp baking soda • ½ tsp salt • 1/3 cup (60g) vegetable oil • 1 tsp vanilla extract • 1 tsp distilled white vinegar • 1 cup water

PREPARATION Mix together the flour, Maltitol, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together by hand or electric mixer until smooth. Pour the batter into a prepared greased pan of 23x12 cm. Preheat oven to 175°C and bake for 45 minutes. Remove from oven and allow to cool.

64 Product Advice


Mushrooms White button, portobellos, shiitakes or oyster mushrooms – whichever kind you try, mushrooms offer a delightful culinary joy, unlike any other produce. Julien Khoury of Lebanese organic farm, Gourmet Mushroom, gives us a breakdown of this fabulous fungi

Following strict organic growing methods, Gourmet Mushroom started producing white button mushrooms in late 2015, and now has over 10 varieties of mushroom, eight of which are organically certified by Instituto mediterraneo di Certificazione (IMC). Producing around 40 tons a month and distributing to over 500 clients divided between restaurants, caterers, and retail shops, Gourmet Mushroom is now the leader and sole producer/distributer in the Lebanese market for organic, exotic mushrooms.

KNOW YOUR PRODUCT When buying mushrooms, you should know that they are like any other vegetable. At their freshest, you find them extremely white with

MUST HAVE PRODUCT Mushroom Powder: Gourmet Mushroom’s special mix of seven kinds of mushrooms, dehydrated and grinded at their farm is one of its latest innovations. Lebanese chefs in the hospitality industry are using the mushroom powder as a solid ingredient in most of their recipes relying on it to enhance the mushroom flavor in their cuisine. The 125g jar is sold at USD 20 which is considered a competitive price, when compared to imported mushroom powders from the US or EU.

a hard texture and the bottom cap is still closed. A couple of days later, the bottom cap will slightly open and you will notice more softness. This means your mushrooms are more mature, but definitely edible. Validity tests have proven that if well stored, mushrooms are edible after 30 days unless you notice an unpleasant mold on it.

CLEANING AND STORING Never wash your mushrooms. If you notice any black peat on your product, we suggest that you just wipe it off with a dry cloth. Always store your mushrooms in a fridge on a temperature below 4 degrees. We recommend that you store them in Gourmet Mushroom special blue plastic boxes with the lids on.

HEALTH BENEFITS & COOKING Mushrooms are fat free, high in protein, very rich in different vitamins, specially B & D and are loaded with minerals and antioxidants. Gourmet Mushroom recently built an open kitchen on their farm, aimed at raising awareness of products and their cooking methods. For instance did you know that when cooking with mushrooms, it’s better to use butter rather than oil? Or, if you must use oil, try an olive or nut oil, sparingly on high heat. You can also use a dry pan on high heat to retain the mushrooms' original flavor.



White Button




Eryngii gourmet.mushroom GourmetMushroom


66 Garden Flavors

SUPER AVOCADO! Often referred to as the 'alligator pear', the avocado is an integral ingredient in many cuisines. Kinda Bitar, author, TV personality and passionate gardener, tells us more Avocados are subtropical fruits, and so need a mild climate to thrive. This is exactly the climate characteristic of Lebanon’s coastal areas which has witnessed a booming cultivation of avocados, mainly in the south but also in the Akkar region. With the support of the USAID-funded Lebanon Industry Value Chain Development Project (LIVCD), launched from 2012 to 2019, Lebanon now actually produces six of the most important and delicious varieties of avocado, each of which being unique in its color, shape and texture, with each variety mostly having a different harvesting time, which makes Lebanese avocados available almost all year round. Get to know the Lebanese avocado:


The Fuerte variety has an excellent taste with nutty flavor. The fruit has a pear shape with a characteristic neck, though it can vary from elongated with a long narrow neck to round with a wide and short neck. The skin is thin, green, moderately bright, with a somewhat grainy surface and flexible texture that makes it easy to peel. The fruit size is medium to large (170-500 grams). The seed is medium to large with a flesh ratio of 75-77%. Growth habit of the tree: Widespread Flower Type: B Harvest time: November - March


Hass is the most common variety worldwide. It has a rich taste with creamy and nutty flavor, and it contains a high percentage of healthy fats. The fruit is pear-shaped with a dark green color when on the tree, which turns purple to black when ripe. The skin has a medium to coarse, rough texture. The fruit size is small to medium (140400 grams). The seed size is medium with a flesh ratio of 66-70%. Growth habit of the tree: Rounded Flower Type: A Harvest time: End of January to June


Lamb hass is a very tasty variety. The fruit is solid from the outside, soft on the inside with a buttery texture. It is very similar to Hass but larger and with wider shoulders. It matures later than Hass (June-July), and it has a black skin at maturity. It is also more productive, more tolerant to winds and to high temperatures than Hass. Growth habit of the tree: Erect Flower type: A Harvest time: February to July


The Pinkerton variety is pear shaped with a very long neck in temperate climates. The skin is moderately thick, dark green, with protruding granules and is easy to peel. Its flesh has a good quality with a nutty taste. The fruit size is medium (230-425 grams). The seed is relatively small with a flesh ratio of 82%. Growth habit of the tree: Erect Flower type: A Harvest time: January to March


The Reed variety has a magical nutty taste if picked at the right time (March-June). The fruit is round shaped, with medium to coarse skin that is green, corky, slightly grainy and easy to peel. The fruit size is medium to large (270-680 grams). The seed is medium to large with a flesh ratio of 71-72%. The flesh does not blacken after cutting. It is a very productive variety. Growth habit of the tree: Erect Flower type: A Harvest time: March to June


The Ettinger variety has a narrowly obovate fruit with bright green, fine and fairly smooth skin that is not easy to peel. The pulp is buttery and fibreless with a good taste. The fruit size is medium (250- 350 grams). It is a vigorous tree. Growth habit of the tree: Erect Flower type: B Harvest time: December and February Kinda.bitar

68 Drinks

THE SPIRIT Beirut is the premiere destination for whisky and spirits in the Middle East, coming in at 27 of The World's 50 Best Bars. Wow your guests at home with a few tips and tricks from the best bartenders


INGREDIENTS • 30ml Jim Beam black distilled with buttered popcorn • 30ml Jim Beam Rye Pandan • 30.5ml Pandan Vermouth Blend • 2 dashes sea salt Stir with ice cubes and serve in a Nick&Nora glass with no ice. JIM BEAM BLACK POPCORN • 300g Jim Beam Black • 60g butter • 40g popcorn Cook the popcorn with butter until they all pop, than blend popcorn in Thermomix with the whisky. Put blended whisky and popcorn in a vacuum bag and cook sous vide for 2 hours at 60 degree Celsius and then distill on 70 degree using Rotary Evaporator.

Jad Ballout Owner of Electric Bing Sutt and Co-owner of Central Station

VERMOUTH PANDAN • 300g Mancino Rosso Amaranton Vermouth • 100g Punt e Mes • 15g Pandan leaf Cut the Pandan leaves and add them to the vermouth. Put in a vacuum bag and cook sous vide at 60 degree Celsius for 4 hours. JIM BEAM RYE PANDAN • 400g Jim Beam Rye • 15g Pandan Leaf Cut the Pandan leaves. Add them to the whisky and put them in a vacuum bag and cook sous vide 60 degree Celsius 4 hours then discard the Pandan. SEA SALT SOLUTION • 1 part salt • 5 part water Stir until the salt is diluted with the water.

jad ballout




INGREDIENTS • 30ml Dewar’s 12 • 20ml Bacardi Oak Heart • 15ml Cointreau • 15ml fresh lime juice • 15ml honey orgeat syrup (1:1) • 5 sprays of a peated single malt whisky, on top of the glass • Fresh mint and lime wheel for garnish

PREPARATION Add first 5 ingredients in a shaker filled with ice, shake well for 15 seconds. Strain into an old-fashioned glass, garnish with lime wedge and mint. Spray the peated single malt onto the glass and enjoy. Varia Dellalian Brand Ambassador - LEVANT Bacardi Limited



70 Drinks

Anthony V. Andonian Sapa Lebanese Bartender's Competition winner at HORECA 2018


INGREDIENTS • 40ml Johnnie Walker's Explorer's Club Collection The Gold Route • 20ml Pisco Cinco (infused peach) • 20.5ml honey cinnamon syrup • 20.5ml lemon juice • 1 dash coriander bitters Shake well and strain on crystal clear ice in an Old Fashioned glass and top it up with peach foam. FOAM RECIPE • 4 egg whites • 60ml peach purée • 90ml lemon juice • 120ml water • 2 gelatine sheets • 2 N2O cartridges Dissolve the gelatine in the water (don't boil it). After making sure the water is cool, add all ingredients into the foam canister. Give it a shake then charge it with N2O cartridge. Wait 10 seconds and charge it with the second one. Put it in the fridge for at least for 12 hours and your foam is ready to use.



Paulo Figueiredo Global Brand Ambassador Ketel One

GREEN MARY Serves 20

INGREDIENTS • 700ml Ketel One Vodka • 2500ml green juice mix • 20 pieces jalapeno (whole) • 20 pieces mint leaf GREEN JUICE MIX • 1800ml pineapple juice • 1.5 brunch coriander • 1.5 brunch mint (leaves only) • 3 pcs green jalapeno (with seeds) • 3 pcs green jalapeno (without seeds) • 3 tsp sea salt • 180ml apple cider vinegar • 90ml agave syrup

PREPARATION Mix everything in a blender and serve.


72 Wine

Brought to you by

Color me red with Lebanon’s iconic Château Kefraya winery and taste the essence of a rich and diverse terroir and the use of its own grapes, just like the founder, Michel de Bustros intended

Fabrice Guiberteau is the technical director and oenologist of Château Kefraya. Born into a family of winemakers for six generations, he has been working for more than a decade to continuously build the excellence in quality of Château Kefraya.



Cabernet Sauvignon, Syrah, Cinsaut, Carmenère Palate The wine is full and frank on the palate with balance and length. The tannins are polished and soft. The oak is well-integrated with the fruit. The Cabernet Sauvignon is the dominant variety on the front palate, followed by the Syrah and gives way to the Cinsault and Cabernet Franc in the finish. Serving Temperature Decant for 30 minutes at 17-19 degrees. Food Pairing Delicately cooked meat, light game, lamb or soft cheese. Ageing Potential When stored in optimum conditions it can be laid down for more than 10 years.

Syrah, Tempranillo, Cinsaut, Cabernet Sauvignon, Marselan Palate The first impression is full and textured. On the palate, the wine is balanced and powerful with a slightly spicy finish. The structure is defined by melted tannins. Serving Temperature Serve it at around 16 degrees. Food Pairing Lebanese mezze, grilled meats as well as slightly spiced dishes. Ageing Potential A good ageing potential of five to eight years. Drink it young to best enjoy the freshness and fruit.

LES COTEAUX COMTE DE M Cabernet Sauvignon, Syrah, Cabernet Franc, Mourvèdre Palate The wine is fresh, full-bodied, powerful and complex. The tannins are well-structured and the oak perfectly integrated. The finish is sustained and powerful. Serving Temperature Serve between 16 and 17 degrees and decant for at least one hour before drinking. Food Pairing Sauced game, dishes cooked with black truffles and matured cheese. Ageing Potential Can be drunk immediately, but will improve for at least 25 years if laid down correctly


Cabernet sauvignon, Cabernet franc, Syrah, Tempranillo, Cinsaut, Carignan, Marselan Palate The wine is full, rich and powerful on the palate with soft tannins. We find the aromas from the nose with a very pronounced taste of black fruits and spices. The wood component is apparent without being aggressive and combines perfectly with the aromas of the nose. The finish is sustained and powerful. Serving Temperature Serve at around 17 degrees Food Pairing Grilled meat, cheese, as well as lightly spiced dishes. Ageing Potential Between 8 and 12 years

INSPIRATION EVERY DAY From the lightest of soufflés to the toughest sourdoughs, the Kenwood CHEF Titanium gives you the precision and power to create – with control. With in-bowl illumination to light up ingredients at every step, the CHEF Titanium will give you confidence in your recipes whether you’re experimenting or entertaining. And, with over 20 attachments giving unrivalled flexibility, you can really stretch your imagination. Why not start with this recipe?

PASSION FRUIT SOUFFLÉS WITH FRUIT SALAD Makes 4 (depending on size of dish) Ingredients



1. Pre heat the oven to 200°C fan.

250ml passion fruit juice 110g can passion fruit pulp

2. Before beginning the soufflés make the coulis by placing the passion fruit juice into a small pan. Bring to the boil and reduce the mixture by half. Remove from the heat and add stir in the pulp. Leave to cool.

Fruit salad: 300g assorted fruit – strawberries, pineapple, mango and blueberries Soufflés: 60g butter, melted 200g caster sugar 8 medium egg whites, 4 egg yolks 100ml passion fruit juice Icing sugar for dusting Extra caster sugar for dusting

3. Cut the fruit for the fruit salad into 1-2cm pieces. Set aside until needed. 4. Brush 4 x 250ml (9cm in diameter) soufflé dishes with the melted butter. Make upward brush strokes up the sides of the dish and dust with the extra caster sugar. Pour out any excess sugar. Place these in the fridge to set. 5. Place the whisk onto the CHEF Titanium and add the egg whites to the bowl. Whisk on a medium speed until soft peaks form. Sprinkle in half of the sugar and continue to whisk for a further minute. Transfer the whipped whites to another bowl.

7. Add ¼ of the egg whites to the bowl and whisk again until just incorporated. Swap the whisk for the folding tool and add another half of the remaining egg whites and mix again on a low speed. When it looks like half the whites have mixed in well, add the remaining egg whites and mix on low again until it’s incorporated. 8. Remove the soufflé dishes from the fridge and fill each one with the mixture. Using a palette knife, flatten the top for an even finish. Run your finger around the edge of each dish to lift the mixture away from the side slightly (this will help it rise evenly). 9. Bake for 10-12 minutes until well risen and golden on top. 10. In the meantime, divide the fruit salad amongst the 4 serving plates. Put a little icing sugar into a tea strainer. When the soufflés are cooked, dust with a little icing sugar and serve with the passion fruit coulis in a little jug for everyone to help themselves.

6. Add the egg yolks and remaining sugar to the bowl of the CHEF Titanium and whisk for 3-4 minutes, until the mixture is pale and thick. Pour in the passion fruit juice and mix again for 30 seconds.





76 Household Accessories



Something new is brewing in town, from creative coffee shops to local roasters caffeinating the city. If you’re looking for a way to get your caffeine buzz at home, we’ve gathered the necessary products and equipment from home brew makers to instant pods




Barista’s latest and most compact capsule machine.


USD 76.6 Barista Espresso

Pick your blend, brew your espresso and froth your milk like a real barista with a perfect crema. Make your Espresso at the perfect temperature with the Thermoblock technology or brew a wide range of milk-based beverages, thanks to the adjustable Cappuccino System. USD 303 DeLonghiLebanon





CORSO Espresso Capsule System machine with an integrated milk frother. Boasts 19 bar pressure. Adjustable short and long espresso buttons, along with one-push button for cappuccino and café latte. USD 200 + 80 free capsules



The Storm coffee machine allows maximum temperature control and water thrust force during coffee-making. The barista can set parameters manually or use the digital functions.

The only machine that can prepare perfect espresso and a filter coffee in one. From the makers of Illy caffé. USD 135 illyLebanon







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78 Household Accessories



Decaf from CAFÉ NAJJAR was created so that everyone can enjoy the perfect cup of Lebanese coffee any time of the day at the press of a button, without the caffeine. USD 4.50/bag of 20 capsules USD 20/box of 100 capsules 1288



This just-released collection is the result of five incredible landscapes (Indonesia, Ethiopia, India, Nicaragua and Colombia) that are brought together in five specialized processes, orchestrated hand in hand with local coffee farming experts. Starting USD 5



The Western cup coffee brewer provides freshly ground specialty coffee. Open, pour in hot water, let it brew for four to seven minutes and enjoy. USD 2/bag



The classic French press coffee maker designed in the fifties. Now with cork lid. USD 77





The new premium espresso capsules by Casper & Gambini’s. Produced in Europe from the finest green coffee beans, the coffee is roasted to provide three unique aromatic flavor experiences: Strong, Smooth & Decaf - Nespresso compatible capsules.


IRIS by Caffitaly Systems does it all; espresso, filter coffee, chocolate, tea and tisane. IRIS received a special award in the European Product Design Award 2018.

USD 5.75

USD 139 + 25 free capsules



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4:01 PM

The 100 percent Arabica blend, Classico is smooth and well-balanced with medium roasting and delicate notes of caramel. A full-bodied blend with dark cream and a decisive aroma, the 100 percent Arabica blend Intenso is strong with a lingering flavor. Classico USD 4, Intenso USD 4.25 lavazzacoffeelebanon

80 Books

BOOKS & COOKS More recipes to enjoy for your flavorful nights in SUQAR By Greg Malouf and Lucy Malouf

SUQAR (which means ‘sugar’ in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors. Chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg’s restaurant kitchens). The recipes merge the spices, flavors and scents of Greg’s childhood with the influence of his training in the West to create dishes in his signature Modern Middle Eastern style.

Ultimate Eatlist The World's Top 500 Food Experiences... Ranked

The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way

Sweet Levantine Treats For Every Season And Occasion

By Lonely Planet Food

By Bethany Kehdy and Nassima Rothacker

By Lara Ariss

The world’s top 500 food experiences – ranked! Ultimate Eatlist is a must-own bucket list for foodies and those who love to travel. You’ll discover the planet’s most thrilling and famous culinary experiences, the culture behind each one, what makes them so special, and why the experience is so much more than what’s on the plate or in the bowl or glass in front of you.

Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata, make an impressive, delicious Ox cheek or shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.

There is an unbeatable thrill to be found in baking, and with Sweet Levantine, her second cookbook, Lara Ariss explores the joy of creating sweet treats – something that has fascinated her since she was a child on visits to the old souk of Saida in Lebanon. Sweet Levantine continues down the path taken in Lara’s previous Levantine Harvest, with a further celebration of freshly harvested local ingredients and clever medleys of flavor.


More than 2.5 thousands years of Chocolate history. The whole process of inventing chocolate. Several interesting stories. One very special museum.

First CHOCOLATE MUSEUM in the Middle East


84 It List Chasseurs de Saveurs Bartartine


Cakes & Cookies




Al Mandaloun Pâtisserie


Lebanese love sweets and the sweeter the better! With a pastry shop, literally on every corner, we had to whittle down the number featured here to 25. Sharpen your sweet tooth and start discovering…




For over a century, the Angelina tearoom has established itself as a reference of Parisian gourmet pleasures.

Artisanal bread and pastries are baked fresh daily by its authentic French bakery: tartinebakery

Member of Relais Desserts International, Cannelle offers a wide range of trendy and tasty products with an authentic French touch.

Signature pastry: Mont-Blanc

Signature pastry: Trio d’Eclairs

Downtown Beirut, Foch District 01 990992


Signature pastry: Les Cannelés Bordelais par Cannelle

AL MANDALOUN PÂTISSERIE Al Mandaloun Pâtisserie offers original and succulent variety of desserts, exquisite bread choices and a delectable gluten free section. Signature pastry: Gluten Free Cakes Next to the al Mandaloun Café, Dbayeh Old Road 04 547411

BLU Blu is a bakery specialized in pastries and tailor-made cakes for all occasions. Signature pastry: Croquant Caramel Mtayleb, Hazmieh 04 927660, 05 957057 blucakeslebanon bluleb

CAKES & COOKIES Pastry shop that offers freshly baked goods and custom cakes for all your occasions. Signature pastry: C&C Chocolate Cake Achrafieh; Bayada 01 322917, 04 913917 cakesandcookieslb

Place Tabaris Imm. S.N.A, Achrafieh 01 219084 cannellebeirut

CHASSEURS DE SAVEURS Clément and Marc Tannouri create picture perfect French desserts. Signature pastry: Baba à l'Arak Zahle 03 753563 clementchasseursdesaveurs

86 It List La Goulée

Des Choux et Des Idées



Gustav La Cigale

Le Flocon Artisan Glacier





Cakes are baked on spits on which multiple layers of dough are rolled over each other and baked evenly, one at a time.

From the legacy of the house of Fadel, Fleuron, catering and boutique dedicates itself to the more European side of pastry and chocolate.

La Goulée is the art of combining tastes, textures, colors and aroma.

Signature pastry: Cinnamon Layered Cake

Signature pastry: Strawberry White Cake

Sourati Street, Hamra 03 177227; 01 747857 curli.q




Chef Samer Kobeissi returned to Beirut with a clear vision: to make desserts that tap into one’s emotions.

The creative duo behind the brand is inspired by nature.

Signature pastry: Bahamas Cake Abd el Wahab, Beirut 01 200955 deschouxetdesidees

EMOTIONS French pastry, ice cream and viennoiseries prepared with passion. Carefully chosen seasonal fruits amongst other sourced ingredients.

Signature pastry: Chocolate Pavé (sugarless, flourless) Nehme Yafet Street, Hamra 01 747199 Le.Gustav.Innovation.Sucree gustav_is

LA CIGALE Home-made cakes, pastries, Oriental sweets and irresistible ice cream from one of the country’s landmarks.

Signature pastry: Tarts, Eclairs, Cakes ●

Signature pastry: Coconut Bounty Cake

Salim Bustros, Achrafieh 01 321335 EMOTIONS-Artisan-Patissier-Glacier


Signature pastry: Macaroons La Goulee

LA MIE DORÉE For over 30 years, La Mie Dorée has established itself as a fine pastry shop and tea room. Signature pastry: Absolument Chocolat 01 202678 miedoree lamiedoree

LE FLOCON ARTISAN GLACIER House of French and Lebanese artisanal ice cream and desserts, Le Flocon is a journey of flavors prepared in collaboration with Master Chef Charles Azar. Signature pastry: Hazelnut Dacquoise, Chocolate Gianduja, Caramel Toffee, RhumRaisin and Single Malt ice-cream Naccache An Naqqash 04 402602 Lefloconartisanglacier

87 Maison S

Oh! Bakehouse

Pâte à Choux

Neo Gourmet

Les Gourmandises

LES GOURMANDISES DU BRISTOL VERDUN Whatever the occasion is, a birthday, a wedding, an anniversary or simply an end–ofthe week treat, its delectable freshly prepared chocolates and desserts are available for you to enjoy. Signature pastry: Japonais LeBristolHotelBeyrouth Le Bristol Hotel Beirut

MAISON.S CREATEURS DE SAVEURS Maison S, Créateurs de Saveurs is an authentic French pastry production kitchen from pastry chef and cake artist Reem Siklaoui. Signature pastry: Succes Tallet el Khayat 01 816916

NEO GOURMET Neo Gourmet is a pastry shop specialized in the creation of gourmet and innovative desserts. Signature pastry: Macaroons NeoGourmet


Paul Bakery



Founded in 1948, Noura is considered a pioneer in the dessert and catering field in Lebanon. With a new look and ownership, it's ready to win the hearts of the next generation of Lebanese foodies.

Pate à Choux is a traditional French pastry shop founded in 1956. It remains one of Lebanon’s leading sweet artisans, highly respected for its desserts and viennoiseries creations.

Signature pastry: N de Noura

Signature pastry: Fondant


OH! BAKEHOUSE Chef Youssef Akiki introduced OH! Bakehouse, a free-‐from bakery and pastry shop serving gluten-‐free, lactose-‐free bread and desserts, along without other allergen ingredients such as sugar, grains, oil, yeast and eggs‐. Signature pastry: Fudge Cake Monot Street 01 217644


01 614150 pateachouxleb

PAUL BAKERY, PATISSERIE, CAFÉ AND RESTAURANT French family bakery and patisserie since 1889, serving the finest sweets and pastries. Signature pastry: Macarons


OSLO’s signature angel food cakes, tarts and pound cakes are made in heaven!

Vanille, a workshop of confectionery ice cream, sorbets and pastries, is a much loved local sensation.

Signature pastry: Angel Cake

Signature pastry: Tarte Libanaise


Saint Louis Street, Achrafieh 03 298222 Vanille.NicoleRazzouk

88 On the Market


At HORECA 2018, five of Lebanon’s finest pastry shops were recognized for their dedicated years of service, delighting our palates and putting smiles on our faces. Their signature Lebanese sweets are the reason we love them so much

Al Baba Sweets

Signature pastry Maamoul An ancient Arabic pastry filled with dates, walnuts and pistachios, with a light sprinkling of sugar, that takes us back to our roots. Maamoul Mini (Dates, pistachio & walnuts) 24,000/kg Albaba Sweets albabasweets


Signature pastry Hellou from Lebanon Misk pastry rolls that look like trendy sushi. 55,000L.L. Achrafieh, Jal el Dib towards Beirut, Zalka towards Jounieh, Dekwaneh Sin el Fil Highway, Beirut international Airport, Jounieh

Amal Bohsali

Signature pastry Kaaket Knefe Delicious Kaakeh b Knefe filled with premium quality cheese, topped with crispy crust and sugar syrup or sugarfree syrup. 6,000 L.L. per piece Koraytem, Hamra, Jal El Dib, Chiah, Tyr Amalbohsalilb amal_bohsali

Hallab 1881

Rafaat Hallab & Sons

Signature pastry Knefeh Pistachio A thick layer of kashta on top of fresh green pistachios in the heart of two gourmet layers of semolina mixed with the best butter ghee ever. 30,000L.L./kg Tripoli – Gemayzet Rafaat Hallab 1881 RHallab

Signature pastry Knefeh Knefe is one of Hallab 1881's signature desserts. Knefe Ashta and Knefe Cheese were just the start of an expanding category that today contains a wide range of knefes, namely Chocolate, Croquant and Date Knefe. Crafted with love since 1881. Around 28,000L.L./kg Tripoli, Riad el Solh, Hallab Building, arhallab1881

90 Insta Star

Foodie network



DADDYFOODY BURGER Makes 4 burgers Prep/cooking 20 mins

INGREDIENTS “My name is Brahms Chouity, and I’m a Lebanese serial entrepreneur, who has spent the last 20 years of my life building some of the region’s most exciting and successful companies. With almost 30 start-ups under my belt, I’ve built concepts in fields ranging from gaming, to online publishing, hospitality investment to interior decoration, luxury lifestyle management to motorsports. I am also a business coach, a motivational speaker and have given two TEDx Talks. But in 2017, I decided to take a step back, and finally follow the one passion that fuels my soul: food story-telling. So I started my first personal food blog, DaddyFoody. After having created award-winning photo and video content, and produced several food and travel shows, I amassed a huge and loyal online following, became a brand ambassador for several international and local brands, and established myself as Lebanon’s leading food & lifestyle blogger.”

• 480g minced meat (Rib and chuck 70/30 meat to fat ratio) • 4 plain seedless burger buns • 4 slices cheddar cheese Caramelized onions • 4 white onions • Olive oil • Salt & pepper • Sugar DaddyFoody sauce • 4 tbsp mayonnaise • 4 tbsp ketchup • 4 tbsp pickle relish • 2 tbsp yellow mustard • 2 tbsp Sriracha chili sauce DaddyFoody oil • 4 tbsp butter • 4 tbsp olive oil • 1 garlic head (sliced in half) • 1 sprig rosemary • 1 tbsp thyme


PREPARATION First, prepare the caramelized onions, by dicing them and lightly pan-frying them until brown. Then add a little water, salt, pepper and sugar, then stir lightly until jam consistency. Next, time for the secret ingredient, the DaddyFoody oil. Melt the butter gently in a saucepan, then add oil, garlic, rosemary and thyme, and simmer over low heat for 5 minutes. Then, prepare the DaddyFoody Sauce by mixing all the condiment ingredients together. Now we’re ready to cook the burger patties. Divide the burger meat into 4 equal portions (120gr each), and roll the meat into balls. Make sure your pan (or flat-top grill) is piping hot, sprinkle lightly with oil, and place the meat balls. Now immediately take your metal spatula, and press firmly onto each meat ball until you obtain a flat burger disk shape. Salt liberally, wait 30-45 seconds, then scrape the burgers off the pan and flip (flip only once). Now place a slice of cheddar cheese on each burger patty, and top with caramelized onions. Take your buns, and brush them liberally with DaddyFoody oil, and place them for a few seconds on the hot pan. Now build your burger: bottom bun, DaddyFoody Sauce, meat patty with cheese and onions, top bun.

92 Where to Go


Best Burgers

Powered by

Our love for burgers lives on, this time with new hot spots added to the list by our trusty friends at Zomato

1. BOB'S BURGERS & MORE "When I think of ordering burgers, Bob’s is the first place that pops into my mind. If you are craving juicy burgers and delicious wedges, this is the place for you. The Mushroom Swiss Burger and the Alfredo wrap are a must try. Food takes a maximum of 15 mins to be delivered. Prices are very affordable, especially the combos." Reviewer Iris Rating 4.2 25,000 L.L. (cost for two) Main Street, Aaramoun, Aley

2. FERDINAND “Been hearing about Ferdinand for years and today I finally got to try their Ferdinand burger! Maybe the best burger I’ve had! The tarragon mayo and the bacon and the sweet potato crisp are a perfect

combination, the meat is moist and cooked perfectly, the bun is soft and crunchy on the side! Fries are perfectly crispy and well-seasoned, with an authentic bbq side sauce!" Reviewer Dima’s Cravings Rating 4.6 75,000 L.L. (cost for two) Mahatma Gandhi Street, Hamra

3. FOOD DISTRICT "Food District is a little place in Jounieh. The fries topped with ranch and chips are delicious! The burgers we ordered (Sun of a Bun and Korean B ) were out of this world. Very creative combinations. Prices are fair. The music and atmosphere is pleasant. Overall it was a good experience!" Reviewer Foodismadness Rating 4.3 35,000 L.L. (cost for two) Mirador Center, Sarba, Jounieh

4. HAMBURGURU "A small joint on the road with a few bar seats to watch the preparation. The guy who works there and the chef are super friendly and helpful. They recommended the Hamburguru and the French raclette burger. What I enjoyed is that I was easily able to feel a difference in the taste between the burgers. I’ve faced that issue with a lot of places where all the choices tasted the same; not here. The ingredients are super fresh, the bun is delicious and the chef succeeded in creating a signature patty and it is succulent." Reviewer Elias Mansour Rating 4.2 30,000 L.L. (cost for two) Main Street, Facing Middle East Airlines, Jal el Dib


5. MANO BURGER "Located in the Bourj Hammoud, Mano Burger offers a good choice of your burger cravings, but what makes it quite special is their prices. Entering the place and looking at the cost, you usually expect a low or very average quality burger (for around 8000 L.L. you can get a burger, a fries box and a drink). The burgers were very enjoyable with tasty sauces and special flavors." Reviewer Tanoush Rating 4.3 35,000 L.L. (cost for two) Blanco Center, Ground Floor, Municipality Street, Bourj Hammoud

6. MEATS & BREAD “This place serves one of the best burgers and wings in town. The WTF Burger is a must try, with their special secret sauce and manchego cheese. The beef is cooked to perfection and juicy.” Reviewer Rita Eid Rating 4.4 40,000 L.L. (cost for two) 1pm – 11pm Gouraud Street, Near Red Cross, Gemmayze

7. REFINED EXOTIC BURGER "This place deserves a shoutout! Two days ago, my friend and I decided to give it a try and we ended up very satisfied. The place is really cool. I loved the ambiance and the comfortable seating. We tried two and I recommend both - Truffle Burger and Big Kahuna. Thumbs up for the soft, tender and delicious bun." Reviewer Joëlle Gemayel 35,000 L.L. (cost for two) Gemmayzeh, end of Gouraud Street

8. THE BBQ HOUSE "When I think of a burger outlet, I imagine a small space with live cooking, a bar to sit and a few tables and chairs. You could say I was really surprised when I entered the BBQ house, big space, nicely decorated, nice vibe and ambiance. Ordered the Honey Mustard Burger and loved it! The burger is so filling, chicken is good and the sauce is yummy, I would definitely order it again! Reviewer Yasmina Khalaf Rating 4.2 30,000 L.L. (cost for two) Kabalan 609 Center, Old Saida Road, Near Mar Mikhael Church, Chiyah

9. THE BROS “There are days when you want to ditch the ordinary and try something new, especially burgers. I’ve been playing it so safe visiting the same outlets, but today I decided to surf over Instagram and try something new. Luckily, I didn’t make a bad decision. The Bros burgers are so good. The variety of options in the menu is an A+ and the ambiance and experience are both perfect. I tried the Home-Run Burger and the Animal Cheese Fries; so satisfying for a lunch that I would eat for dinner as well!” Reviewer Alain AbouJaoude Rating 4.5 40,000 L.L. (cost for two) Rue de Madrid, Mar Mikhael

10. THE HAPPY PRINCE "Small dimmed place in Gemmayze, great for dates or small gatherings and a cute high table in case you come and there are no free tables. With three sets of menus depending on what time you arrive you always have different options. Can’t resist their medium rare dry aged burger." Reviewer The BeyList Rating 4.1 100,000 L.L. (cost for two) Alexander Fleming Street, Mar Mikhael

94 Dining Out




BALCON Beirut is the kind of place it's good to go to when you're hungry and craving good food; or you want to chill over a glass of white wine, relax with friends and enjoy the soothing purring of an arguileh. Don’t miss Lebanese cuisine Pasteur Street, Next to Coral gas station, Gemmayzeh 03 870459



Specialty coffee bar bringing you unique signature coffee brands from different continents (Africa, America, Asia, and Australia). Don’t miss Ethiopia Gugi light roast, Colombia Narino Gemayzeh Goro Street bn_coffeeBar

03 111967 bncoffeebar


Eggslut is a chef driven, gourmet food concept, founded in 2011 in Los Angeles, inspired by a true love for eggs. Don’t miss Gourmet eggs on different dishes, from an Egg sandwich, Cheese burger, Turkey, Sausage to signature slut sandwich.

3. CAFÉ BADARO Trendy café serving fusion Lebanese dishes by Chef Joe Barza in a garden-like set-up. Don’t miss Freekeh Salad, hummus with soujouk, beetroot moutabbal, arayes chicken, sfihet badaro Badaro

01 380693, 03 602674 Café Badaro

Bliss Street

81 800003


Eggslut Lebanon

95 7. JULIA’S RESTAURANT Julia’s is back, with a new touch and an added concept - a Spanish tapas bar. Don’t miss Cote De Beouf, Escalope Oreille D’elephant, Spanish Tapas Bar Achrafieh, Sursock Street, Beirut JULIASSURSOCK

01 219539, 01 219370 JULIA’S SURSOCK


Félicie - French Eaterie - has been created with the aim of offering a place where the tastiest and most excellent of French cuisine and tradition come together in a chic, but above all, friendly and relaxed atmosphere. Don’t miss Éclair au saumon fumé d’Ecosse Label Rouge, Planches de Charcuteries et Fromages, Fingers de Sarrasin au Crottin de Chavignol, Salade Félicie aux Langoustines, traditional Galettes and Crêpes Bretonnes, Kouign-Amann, Mi-cuit au chocolat noir & cœur fondant au caramel au beurre salé maison

The brains behind L'Avo loved avocados, as did many of their friends and families, in fact, they discovered, even their friends' friends and their friends' friends' friends loved them too! Putting all of this together, they realized that a themed eatery would be perfect in a country where the demand for avocados is so huge. Don’t miss Avo dip, Avo Beetroot, Avo Hummus, Zoodles, Avo Salmon, Ago cheesecake and ice cream Saint Louis Street, Achrafieh

01 445565, 81 445565

AYA Tower, Armenia Street, Mar Mikhael 01 563660, 81 366900



A French bistrot offering authentic French cuisine with a Lunch Express Formula at 25,000LL (Salad + Main Course + Dessert) and P’tit Bistrot Formula at 40,000LL (Salad or Starter + Main Course + Dessert). Don’t miss Steak Frites, Grenouilles à la Provençale, Salade Chèvre Chaud, Poulet Désossé Marine au Citron et Thym, Confit de Canard à l’Orange, Filet de Sole Meunière, Pain Perdu, Mousse au Chocolat, Crème Brûlée Achrafieh, Mar Mikhael, Madrid Street


Unique flavours and individual ambience meet, creating a place for chocolates and desserts lovers. Patchi presents new flavours in chocolate, macarons and mignardise. For dessert lovers; experience a variety of cakes, granités, fondue, hot chocolate drinks and freshen up with our fresh mocktails.

01 449553


Don’t miss Cabosse Signature, Les Chocolat chauds, Les Granités ABC Verdun Mall; Level 3


01 804886 Patchi

96 Dining Out



Top quality seafood boutique and sushiry offering sushi, fresh raw and cooked seafood in a trendy setting for suitable prices.

Refined Exotic Burger is a new burger concept in Lebanon. REB offers you lip-smacking burgers with a twist.

Don’t miss The chef’s specialty sushi

Don’t miss Grande, Big Kahuna, Trufa, Parmigiano Truffle Fries, Vanilla Milkshake and Salted Caramel Chocolate Jar.

Koraytem, Takieddine El Solh Street, Itani Building, Ground Floor 01 868644 qatchlb

Gemmayzeh, End of Gouraud Street, Before Electricite Du Liban 01 445454 RefinedExoticBurger



Rossini is a vibrant Italian eatery in the heart of Beirut, offering authentic Italian classics, freshly prepared with an emphasis on seasonal ingredients, as well as a vibrant selection of Italian beverages - the perfect spot to take time out of your day, whether to indulge in a delicious coffee and gelato on the lively terrace, entertain business partners, kick back with after-work drinks or enjoy a gratifying dinner. Don’t miss Antipasti, Proscutteria Rossini, Pizze, Pasta e Risotto and the Panna cotta Phoenicia Hotel Beirut, separate entrance 01 357025


13. ZIMI

Zimi (Greek word for ‘dough’), revolves around an oven that stands at the heart of the space, ready to welcome freshly baked memories and heated conversations. Colorful dishes, tasty flavors and favorite picks from the Mediterranean Region are warmly baked in front of your eyes, along with Zimi’s shining star, the dough. Don’t miss Kouzbara w Toum, Spinach & Feta Pide, Artichoke Truffle, Zesty Panna The Alleyway, Gemmayzeh 01 449920


98 We Were There

Out about &

Beirut was abuzz this fall and Taste & Flavors was there for all the action! From delicious food to the latest drinks, here's just a taste of what we had

Beirut Restaurants Festival celebrates the best flavors in town

The third edition of the Beirut Restaurants Festival drew to a close on September 30 after three electric days at Beirut’s trendy Trainstation. Promising a food celebration like no other, the festival hosted almost 70 of the top restaurants, bars and food concepts and attracted more than 11,000 visitors. Festivalgoers had the opportunity to sample a selection of exciting cuisines, such as American, Armenian, Chinese, French, Italian, Japanese, Lebanese and Mexican, and mouthwatering drinks from a large number of food stands, trucks and bars. There was also a fantastic program of live music from a variety of artists and bands including Arnabeat, Marc Hatem, Joy Fahad, Andrea Bou Nehme and Mosaic Band. The event, which was organized by the Syndicate of Owners of Restaurants, CafÊs, Night-Clubs & Pastries in partnership with Hospitality Services and supported by the Ministry of Tourism, will return to Trainstation, Mar Mikhael, for its fourth edition from September 27-29, 2019.


100% Natural

Natural Traditionnal Healthy

+961 76137707

+961 76137701

G O U R M E T DAT E S & D E S S E R T S tamarat.saida Contact Details: Phone: +961 7 726 500

Location: Sidon, Qiyaa Street Beirut (Coming Soon!)

100 We Were There

Whisky Live Beirut toasts a successful third edition As the premier whisky-tasting event, Whisky Live Beirut’s third edition drew to a close on October 20. The three-day show hosted more than 60 top whisky brands and attracted a crowd of over 3,000 enthusiasts, eager to sample the finest international whiskies in the company of 16 brand global ambassadors and international experts. Organized by Hospitality Services, visitors to Whisky Live Beirut were invited to join a selection of more than 30 masterclasses

to taste their favorite brands and learn more about premium bottles. They were also able to purchase whiskies and other spirits from The Malt Gallery’s on-site boutique. Exclusive tasting sessions with Rob Allanson, editor of Whisky magazine, and Jean-Marc Bellier from La Maison du Whisky Anjou, Paris, took place at the VIP Bar and in the Collectors’ Room for serious enthusiasts. The next edition will take place at Seaside Pavilion from October 17-19, 2019.

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 DAILY UPDATES ON TASTEANDFLAVORS.COM COOKING CLASSES DESIR NOIR Tuesdays 10 a.m. - 1 p.m., Al Younbouh, Sahel alma Wednesdays 10 a.m. - 1 p.m., 6 p.m. - 8:30 p.m. Zalka, 01 899163, 03 635231 EUREKA Saveurs du Monde (6 sessions) Tuesday 11:30 a.m. – 1:30 p.m. Rabieh, 04 521126 KITCHEN LAB Relocated in the Monot area, Kitchenlab invites food lovers to explore the world of cookery with hands-on cooking, pastry, mixology and Barista classes. Monot Area, 01 200391 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 (6:30 p.m. - 9:30 p.m.). Achrafieh, 03 602949 LES DELICES DE DALAL 10:30 a.m. - 1 p.m. Tuesdays at Aishti by the sea, Antelias Thursdays at La Tourba boutique, Sin El Fil 03 258787 MAROUN CHEDID COOKING ACADEMY Amateurs & foodies can celebrate their love of cooking in a state-of-the-art kitchen with a professional chef, and will learn new techniques and basics. Classes for kids available. 01 323084/5

NICOLE GIBEILY 11 a.m. - 1 p.m. Mondays and Wednesdays at Rabwé. Thursdays at La Rive, Jounieh 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 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 Private wine trips to the Bekaa Valley, winetasting sessions on weekends, cheese and wine dinner nights 03 611603

EUREKA The culture of wine - Oenology Thursday 20:00 a.m. – 22:00 p.m. Thursday 10:00 a.m. – 12:00 p.m. Rabieh, 04 521126 IXSIR WINERY VISIT Private wine tours and wine tasting (upon booking and except Mondays). Batroun, 71 631613 L’ACADEMIE DE TAILLEVENT OENOLOGIE Private wine tasting by appointment. Les Caves de Taillevent Les Jardins de Tabaris, Achrafieh 01 217883

EVENTS THE GARDEN SHOW & SPRING FESTIVAL 5–8 June 2019, 4-11 p.m. Beirut Hippodrome The Garden Show & Spring Festival is a celebration of the great Lebanese outdoors lifestyle, coupled with an extensive array of garden and floral retail products, great food and entertainment for the whole family. TRAVEL LEBANON 5–8 June 2019, 4-11 p.m. Beirut Hippodrome Travel Lebanon attract more than 20,000 visitors who come to discover new destination, watch artisans at work and enjoy the traditional flavors of Lebanon. SOUK EL TAYEB Souk el Tayeb is an open air, weekly farmers market. Wednesday, 11 a.m. – 4 p.m. Clemenceau, Gefinor Saturday 9 a.m. - 2 p.m. Beirut Souks

Profile for Hospitality Services

Taste & Flavors - Issue 26  

Taste & Flavors is the ultimate food and lifestyle reference, packed with delicious seasonal recipes, top chefs, celebrity favorites, gift i...

Taste & Flavors - Issue 26  

Taste & Flavors is the ultimate food and lifestyle reference, packed with delicious seasonal recipes, top chefs, celebrity favorites, gift i...


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