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With you for all seasons Lebanese people around the world will tell you that food just tastes different in Lebanon. Maybe it’s our weekly dining ritual with family and friends, where food is savored because it’s with the ones we love. The dishes taste a bit more scrumptious and the wine is just a tad sweeter. Maybe it’s because food in Lebanon is made by passionate people who love to share more than eat themselves. Whoever is behind the stove, whether they’re a master chef or loving mom, cooks with their soul and feeds from the heart. This is why, we at Taste & Flavors, have given you 38 reasons to eat and drink local, with a special edition unlike any other! It’s an opportunity for us to showcase the best of all seasons from the best that Lebanon has to offer. It’s a global exploration of flavors right in our backyard, for you to enjoy all year long. Savor the flavors of home…

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Group Editor Nouhad Dammous

Publications executive Rita Ghantous Graphic designer Ibrahim Kastoun

Photographer & Art Director Yasmina Salamé Production & printing 53dots

Editor in chief Annie Keropian-Dilsizian

Subscription coordinators Houayda Haddad-Roumman Mirna Maroun

Publication manager Zeina Dammous-Nahas

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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 48008 or fax 01 482876 advertise@tasteandflavors.com

Project & sales manager Maha Khoury-Hasbani

Sales department Randa Pharaon Josette Hikri

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We welcome views on any subject relevant to the magazine. Please e-mail your comments to news@tasteandflavors.com

Cover courtesy of Blu Cakes Mtayleb, 04 927660 Hazmieh, 05 957057 blu-cakes.com

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.


Winter 14

Rack of lamb with walnut & pepper Chef Maroun Chedid, Ritage

16

Black angus beef filet Rossini style Chef Alexis Couquelet, Couqley French Bistro

18

Keto pizza HealthBox

20

The culinary trio from Phoenicia Hotel St. Marcellin parcels Chef Franck Page Duck breast stuffed with foie gras Chef Rabih Fouany Effeuillage Chef Laurent Allereau

24

Cinnamon brioche Chef Charles Azar, Le Flocon Artisan Glacier

26

Jager winter fizz Walid Merhi, Ferdinand

28

Parallel universe Ally Martin, Electric Bing Sutt


SPRING 34

Avocado carpaccio with strips of St. Pierre Chef Youssef Akiki, Burgundy

36

Salmon confit with a light bĂŠarnaise Chef Patrick Burat, Casino du Liban

38

Herb crusted lamb rack Chef Nicolas Herbault, Le Gray Hotel

40

Asparagus with caviar ossetra egg mimosa Chef Mickael Gantner, Centrale Restaurant-Bar

42

Red Mullet with basil salad Freshly sliced salmon Chef Georges Mansour, Kempinski Summerland Hotel & Resort

44

Frike with chicken Kamal Mouzawak, Tawlet

46

White chocolate matcha cake Chef Pierre Abi Hayla, Le Noir Atelier Du Chocolat

48

Chocolate tart Chef Fadi Hodroj, Four Seasons Hotel

50

Vert le trottoir Kevin Haddad, Le Trottoir de Paloma


SUMMER 56

Two bio Chef Nicolas Audi, Nicolas Audi Catering

58

Tuna ceviche with tahine pomegranate Chef Kamil Bouloot, Seagrass Boutique Hospitality Group

60

Steamed sea bass zucchini scales Chef Antoine Bonnet, Brassica

62

Gamberoni rotie aux fines herbes Chef Jerome Anfray, L'Avenue Du Parc

64

Grilled squid, burghul sundried tomato Chef Souheil Ghazal, Le Royal Hotel

66

Chocolate caramel tornado Chef Mouhamad Haidar, Le Royal Hotel

68

Lemon tart Chef Chadi Karam, Lily's Cafe

70

Paillettes Chef Nathalie Dimas, atelier nd

72

Dewar's highball Varia Dellalian, Back Room at Taillevent


FALL 78

Symphony of Lebanese mezza Chef Joe Barza, Joe Barza Culinary Consultancy

80

Lamb saddle smoked with pine cones Chef Cynthia Bitar, Nazira Catering

82

Grilled chicken fassanjoun Chef Hussein Hadid, Hussein Hadid Catering

84

Spicy shrimp linguine Chef Rouba Khalil, Rouba Khalil Kitchen

86

Roasted wild duck & mushrooms Chef Tarek Alameddine

88

The culinary duo from Mövenpick Hotel Beef tenderloin Chef Ghazi El Sheikh Fleur d'ébène Chef Ali Ibrahim

90

Classic nomad Wael Tannous, The Malt Gallery

92

Strawberry daiquiri Elie Abou Nasr, Buskar Bar Catering


Baked with Love Mtayleb Main Road, Palm Plaza Center, T: +961 4 927660 | +961 76 442522 Hazmieh (next to Backyard), Lamartine Center, T: +961 5 957057 | +961 71 014149 blucakeslb@gmail.com www.blu-cakes.com


Winter


Rack of Lamb with Walnut & Pepper By Chef Maroun Chedid Ritage

SERVES 1

PREPARATION 60 min

COOKING 20 min

DIFFICULTY Moderate

INGREDIENTS 75 g freekeh pilaf 1 pc crusted lamb rack 100 g lamb jus with rosemary & walnut oil 40 g walnut sun dried pepper crust 3 pcs sautĂŠed baby carrot 2 pcs glazed green asparagus 2 pcs cherry tomato 2 pcs artichoke in oil 80 g mashed potatoes Lamb rack 20 g olive oil 1 pc cracked garlic 1 sprig French thyme 1 sprig rosemary Lamb jus 20 g olive oil 1 pc garlic head 250 g lamb jus 250 g white chicken stock 1 pc rosemary 15 g butter 5 g walnut oil Walnut crust 2 slices pain de mie 40 g butter 40 g walnut 40 g sun dried pepper 1 g salt Pinch of black pepper Mashed potato 1 kg boiled potato (Agrea) 200 g milk 250 g butter 10 g salt Pinch of white pepper Pinch of nutmeg

PREPARATION 1

For the lamb rack, heat olive oil in a pan. Season the rack of lamb with salt and pepper and sear with cracked garlic, French thyme and rosemary.

2

Place the walnut crust on the rack of lamb.

3

Bake in a preheated oven at 180°C for around 8 minutes.

4

For the lamb jus, heat olive oil in the same pan. Add the garlic head and caramelize until it turns light brown.

5

Add white chicken stock and lamb jus in sequence, simmer and reduce to a syrupy texture. Remove from heat and pass through a fine strainer.

6

Add the rosemary sprig and allow to infuse for a few minutes. Pass through a chinois.

7

Emulsify with the butter and walnut oil.

8

For the walnut crust, mix all of the ingredients together and place aside to develop the flavors and rest.

9

For the mashed potatoes, mix all of the ingredients together till homogeneous.

10

Place the roasted lamb chop in a plate. Garnish with carrots, asparagus, tomatoes and artichoke in oil.

11

Serve with lamb jus, freekeh pilaf and mashed potatoes.

Maroun Chedid

14 | tasteandflavors.com

marounchedid


Chef's Tip

SEASON THE RACK OF LAMB AND LET IT REST FOR 1 HOUR BEFORE COOKING.


Black Angus Beef Filet Rossini Style By Chef Alexis Couquelet Couqley French Bistro

SERVES 1

PREPARATION 35 min

COOKING 20 min

DIFFICULTY Moderate

INGREDIENTS 50 g Perigueux sauce 200 g beef filet 50 g foie gras 20 g flour 20 g sunflower oil Black pepper to taste

Chef's Tip

Salt to taste 2 g fleur de sel 50 beetroot sprouts 80 g brioche bread 5 g olive oil 5 g rocket sprouts

LET THE FILET REST FOR THE SAME AMOUNT OF TIME AS THE COOKING TIME.

PREPARATION 1

Drizzle oil on the filet and season with salt and pepper.

2

Cook the filet to desired temperature.

3

Slice the foie gras approximately 1.5 cm thick. Lightly dust the foie gras with flour. Using a clean Tefal skillet, place the skillet on high heat and lay the foie gras delicately in the middle. Sear both sides until golden brown.

4

With a cookie cutter. Cut a circle shape out of the brioche bread. Lightly toast both sides.

5

On the plate, place a dot of sauce in the middle and lay your toast on it. (Chefs Tip) This is done to prevent from sliding around).

6

Place the filet on the toasted brioche bread. Add a little fleur de sel on top of the filet.

7

Place the golden and warm foie gras on the filet. Add a little fleur de sel on top of the foie gras.

8

In a small bowl, place the sprouts. Drizzle some olive oil and season with salt and pepper. Place the mixture on the foie gras.

9

Finish by pouring your hot Perigueux sauce on and around the filet. (Chefs Tip) If you cannot find sauce Perigueux, a tasty Bordelaise sauce can do the trick.

Chef Alexis Couquelet

16 | tasteandflavors.com

chef_alexis_couquelet


KETO PIZZA By HealthBox

SERVES

PREPARATION

2

15 min

COOKING 3 min

DIFFICULTY Easy

INGREDIENTS 100 g shredded mozzarella 150 g cream cheese 1 egg 145 g almond powder 40 g fresh mozzarella 4 g baking powder 40 g olive oil 60 g onions 5 g garlic 200 g fresh tomato 1 g oregano 80 g eggplant 20 g walnuts Salt and black pepper Basil leaves

PREPARATION

1

In a bowl, microwave the shredded mozzarella and cream cheese for 1 minute until the cheese melts. When it is slightly cooled, add the almond powder, baking powder and the egg.

2

Form into a dough on parchment paper (you can use water to help form the dough). Bake for 8 minutes at 180°C.

3

In a pan, add the olive oil, garlic, onion, fresh tomato, oregano and salt and pepper. Grill the eggplants.

4

After removing the dough spread the tomato sauce, eggplant, mozzarella and walnuts and some basil leaves on top. Bake for 3 minutes at 200°C. HealthBox

18 | tasteandflavors.com

healthbox_lb


THE

CULINARY TRIO Chefs from the Phoenicia Culinary Institute hit the cue with a three course gourmet meal

St. Marcellin Parcels

Chefs Laurent Allereau, Franck Page, Rabih Fouany

SERVES 4

PREPARATION 50 min

COOKING 30 min

DIFFICULTY Moderate

By Chef Franck Page Phoenicia Hotel Beirut INGREDIENTS 80 g St. Marcellin French soft cheese 120 g shallots 20 g butter 30 g chives 20 g clarified butter 80 g seasonal fruit chutney 4 pcs Aumônière 60 g endive 80 g mixed young leaves ½ bunch parsley ½ bunch chervil 60 g radish 30 g raw beetroot Salt to taste Crushed mill pepper to taste 5 cl walnut oil Balsamic vinegar to taste

PREPARATION 1

Chop the chives and set aside. Chop the shallots and cook in butter without browning. Keep refrigerated.

2

Cut the St Marcellin French soft cheese in half through the middle. Add the chives and the shallots.

3

Spray clarified butter on a brick sheet and add the cheese.

4

Wrap the Aumônière and bake in the oven at 220°C.

5

Draw a line of balsamic reduction with a brush.

6

Season the mixed green salad with walnut oil, salt and pepper.

7

Place the Aumônière on the plate after a brownish color has been obtained.

Phoenicia Culinary Institute

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phoenicia_culinary_institute


St. Marcellin Parcels

Duck Breast Stuffed with Foie Gras

Effeuillage


Duck Breast Stuffed with Foie Gras By Chef Rabih Fouany Phoenicia Hotel Beirut

SERVES 4

PREPARATION 60 min

COOKING 20 min

DIFFICULTY Moderate

INGREDIENTS 200 g duck breast 100 g foie gras (raw) 100 g truffle foie gras terrine 160 g baby potatoes, peeled and blanched 160 g baby beets, boiled and peeled 160 g carrots, peeled and blanched 40 ml raspberry vinegar 1 vanilla bean 160 ml chicken stock 20 g orange zest 200 ml herb oil 140 g water 60 g oil 20 g flour

PREPARATION 1

Remove the duck breast from the refrigerator and dry it with paper towels. Trim the duck of excess fat. Wipe the flesh dry and score the skin in a crosshatch pattern without piercing the flesh.

2

Make a hole with your knife in the center of the duck across all the meat, then cut the foie gras into baton shapes and stuff the duck. Close, cover with plastic wrap and put in the fridge for 20 minutes.

3

Place a large nonstick skillet over a medium-high heat. Add the duck breast, flesh side down and sear well for about 2 minutes. Turn the duck over and season with salt and pepper. Reduce the heat to medium-low and slowly cook the duck breast, fat side down and without turning for 10 minutes. Set aside.

4

Using a roasting pan over a medium heat, put a few drops of olive oil and add the boiled vegetables. Roast well on both sides for a few minutes.

5

Degrease with raspberry vinegar, vanilla beans and chicken stock. Keep simmering for 10 minutes. Check the seasoning and finish with orange zest. Spread the herb oil on the plate, cut the duck breast, truffle foie gras and place on a plate. Then garnish with vegetables and top with the crispy tuile.

Chef's Tip

TO PREPARE THE TUILE, MIX WATER, FLOUR AND OIL TOGETHER AND ADD IT TO A PRE-HEATED (170°C) PAN WITHOUT OIL. ONCE SET, REMOVE AND COOL DOWN.

22 | tasteandflavors.com


Effeuillage By Chef Laurent Allereau Phoenicia Hotel Beirut

SERVES 8 - 10

PREPARATION 2 h 30 min

COOKING 15 min

DIFFICULTY Difficult

INGREDIENTS Sugar dough 25 g almond powder 40 g potato starch 170 g flour T55 1 g salt 85 g powdered sugar 125 g butter, room temperature 1 small size whole egg (50 g) Almond cream 50 g softened butter 50 g sugar 50 g almond powder 1 whole egg Cremeux chocolate 450 cl cream 50 g glucose or corn syrup 610 g Manjari Valrhona chocolate 300 g cream, cold

Mandarine compote 5 g gelatine leaves 200 g mandarin flesh 2 g mandarin zest 4 g agar-agar 50 g apple juice Mandarine glaze 150 g glucose or corn syrup 300 g mandarin puree 50 g apple juice 12 g gelatin leaves Chocolate glaze 50 g water 200 g sugar 50 g cocoa powder 160 g cream 7 g gelatin

3

For the cremeux chocolate, gradually pour the boiling hot mixture (cream 450cl + glucose) over the chopped chocolate, stirring from the center to create a shiny and elastic core. Maintain this texture right to the end of the mixing stage. Continue mixing, gradually adding the liquid. Mix with a hand mixer to finish and add the 300g cold cream into it. Set aside the ganache for 12 hours. Whip the cream until you obtain a texture of peaks and pipe it into a spherical silicone mould. Add the previously made mandarin compote into the cream.

4

For the mandarine compote, soak the gelatin leaves in cold water for 15 minutes. Grate the zest of one mandarin. Peel and remove seeds from the mandarin. Process with a hand blender (you will obtain what is known as “mandarin puree”). Mix the mandarin puree with the apple juice, then place it in a pan and bring gently to a boil. Pour the agar-agar into it and bring to a boil. Whisk at all times during the full cooking. Remove from the stove and add the drained gelatin. Place in a container; place plastic film directly on top of the puree and keep it in the chiller until it is set. Before using, the compote should be gently mixed by hand with a whisk in order to soften it and then placed into a piping bag. Pipe this compote into a small spherical silicone mould. Keep it in the freezer. When frozen, remove from the mould and place it in the cremeux chocolate insert.

5

For the mandarine glaze, soak the gelatin leaves for 15 minutes in cold water. Bring the mandarin puree, apple juice and corn syrup to a boil. Add the drained gelatin to the hot puree away from the stove. Set to one side until it reaches 40°C. Glaze your pistachiomandarin insert. Place these on top of the tart shell already topped with the chocolate cremeux.

6

For the chocolate glaze, soak the gelatin leaves in cold water for 15 minutes. Bring the water, sugar and cream to a boil. While boiling, add the cocoa powder. Stir well and bring to a boil one more time. Remove from the stove and add the drained gelatin. Use at 50°C to top your almond cream tart shell.

PREPARATION

1

2

For the sugar dough, butter your tart mould and dust with flour, removing the excess flour. Add butter to the dough to make it soft. Sift the powdered sugar, salt, vanilla and almond powder and add the mixture to the butter. Mix the potato starch and flour together, then add half of it to the mix. Add the egg. Do not over mix the dough. Add the remaining powder. Keep in the chiller under cellophane for about 1 hour. Roll a 2mm thick disk of dough and top your tart mould; keep it for at least 30 minutes in the chiller before baking. Pipe the almond cream on to the tart and bake at 180°C for about 12 to 15 minutes. For the almond cream, mix the softened butter and the sugar with a spatula. When well mixed, add to it the almond powder and the egg. Fill the tart shell up to the middle and bake in the oven at 180°C for about 12 minutes.

tasteandflavors.com | 23


Cinnamon Brioche By Chef Charles Azar Le Flocon Artisan Glacier

SERVES 4

PREPARATION 2 h 20 min

BAKING 20 min

DIFFICULTY Moderate

INGREDIENTS Brioche dough 1000 g flour 80 g sugar 15 g salt

Chef's Tip

350 g eggs 40 g fresh yeast 400 g soft butter

USE A STRONG FLOUR RICH IN PROTEIN, TYPE 45. IF YOU USE A VERY STRONG FLOUR YOU CAN ADD MORE BUTTER AND EGGS.

PREPARATION 1

In a mixer fitted with hook attachment, combine flour, sugar, salt, fresh yeast and eggs.

2

Mix on 2nd speed.

3

After 7 minutes, add the butter and mix for another 8 minutes.

4

Transfer dough to a large bowl. Cover bowl with plastic wrap and refrigerate overnight.

5

The next day. Heat proofing to 27°C.

6

Butter 8 molds. Scale cold dough into 280g.

7

Roll out the dough on a flour surface, spread cinnamon cream and give the desired shape.

8

Proof for about 2 hours.

9

Brush the fermented brioche with egg wash.

10

Bake at 170°C for 20 minutes.

INGREDIENTS Cinnamon pastry cream 500 g milk 10 g cinnamon powder 450 g eggs

120 g sugar 65 g corn flour 75 g butter

PREPARATION 1

In a medium pot, bring the milk and cinnamon powder to the boil.

2

In a separate bowl, mix the egg yolks with the sugar and corn flour.

3

Combine the two mixtures together in the pot and cook at a boil for about 2 minutes.

4

Stir in the butter with a whisk.

5

Cover the surface with plastic wrap and set aside in the refrigerator. Azar Charles

24 | tasteandflavors.com

charles_azar


Jager Winter Fizz By Walid Merhi Ferdinand

SERVES 4

PREPARATION 20 min

DIFFICULTY Moderate

INGREDIENTS 30 cl Jägermeister 20 cl Hopped Coffee & Cardamom Kombucha 10 cl water

PREPARATION 1

Premix all of the ingredients in a soda syphon, charge with Co2 and shake well.

2

Place in the fridge for at least 1 hour before serving.

3

Note that upon carbonation, it is preferable to have all elements extra cold for better results; the premix, the Syphon itself and the Co2 charges respectively.

4

Syphon out the cocktail in a round Sumo glass with a large ice cube inside.

5

Garnish with a gingerbread tuile.

Kombucha

is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits. Ferdinand

26 | tasteandflavors.com

ferdinand.gastropub


Parallel Universe By Ally Martin - Hendrick's Global Ambassador Electric Bing Sutt

SERVES 1

PREPARATION 3 min

DIFFICULTY Easy

INGREDIENTS 1.5 oz Hendrick's Gin Orbium 75 oz Aperol 1 oz apple juice 5 oz lemon juice 10 ml simple syrup 5 ml dilution

PREPARATION 1

Shake all of the ingredients and strain into a coupette glass.

2

Garnish with grated cinnamon.

Electric Bing Sutt

28 | tasteandflavors.com

electricbingsutt


SPRING


AVOCADO CARPACCIO WITH STRIPS OF ST. PIERRE By Chef Youssef Akiki Burgundy

SERVES

PREPARATION

DIFFICULTY

4

25 min

Easy

INGREDIENTS 2 avocados 440 g St. Pierre fish, cleaned 20 g chives 2 g maldon salt 2 g black sesame seeds 20 shizo leaves 10 g finger lime, peeled 40 g raspberry vinaigrette Raspberry vinaigrette dressing 180 g olive oil 20 g lemon juice Salt and pepper to taste

PREPARATION 1

Thinly slice the avocados.

2

Add salt and a bit of vinaigrette to the avocados.

3

Sprinkle the St. Pierre Strips with salt, black sesame seeds, and some vinaigrette.

4

Add the chives and garnish the carpaccio with sauce carpaccio with additional sauce and peeled finger limes.

5

For the dressing, combine all the ingredients together and pour over the carpaccio.

Chef's Tip

BEFORE SERVING THE DISH, PLACE IT A FEW MINUTES IN THE FRIDGE IN ORDER TO CHILL AND SERVE IT COLD.

Chef Youssef Akiki

34 | tasteandflavors.com

chefyoussefakiki


SALMON CONFIT WITH A LIGHT BÉARNAISE By Chef Patrick Burat Casino du Liban

SERVES

PREPARATION

COOKING

DIFFICULTY

4

60 min

10 min

Moderate

INGREDIENTS 4 slices of fresh salmon with skin (170 g each) 200 g Romanesco or broccoli 200 g turnip cabbage 200 g white cabbage 30 g butter Olive oil Fresh thyme sprigs 3 cloves garlic Béarnaise sauce 3 g dry tarragon 3 g peppercorns 50 ml white wine 40 g shallots

Chef's Tip

PREPARATION 1

Wash, peel and cut the turnip cabbage and Romanesco in thin slices, and the white cabbage in large squares.

2

For the Béarnaise sauce, make a reduction with cut shallots, dry tarragon, peppercorns and the vinegar/ wine mix. Once reduced, make a sabayon (similar to a hollandaise sauce) with 2 egg yolks and add it to the reduction; then add 200 g clarified butter.

3

Heat the pan with olive oil, thyme sprigs and garlic, at 56°C and then place the salmon slices in the pan.

4

In a Tefal frying pan, heat a little olive oil then add the three types of cabbage. Stir and add a little water and butter and cook through without coloring and with a light crunch. Season.

5

Pat dry the salmon, then plate the green vegetables in the center of the plate; add the salmon with a little lemon zest on top, and a spoonful of Béarnaise sauce on the side.

SERVE WITH WHITE WINE FOR THE BEARNAISE; MAKE THE SABAYON AT THE END.

Casino du Liban

36 | tasteandflavors.com

casinoduliban


HERB CRUSTED LAMB RACK By Chef Nicolas Herbault Le Gray Hotel Beirut

SERVES

PREPARATION

COOKING

DIFFICULTY

4

35 min

30 min

Moderate

INGREDIENTS 2 kg lamb rack Pea purée 500 g frozen peas 50 g shallots 100 g chicken stock 2 g olive oil 2 g salt 1 g pepper Mint infusion 250 g low fat milk 50 g mint Herbs Crust 300 g butter 1/4 bunch coriander 1/4 bunch parsley 25 g Dijon mustard 15 g tarragon 200 g bread crumbs 1 egg

PREPARATION 1

For the pea puree, saute the shallots and add the stock. Bring it to boil add salt, pepper and peas. Boil for 10 minutes. Mix it in a blender to make a puree. Season.

2

For the mint infusion, boil the milk and add the mint. Leave it to infuse for 25 minutes. Drain and chill. Reheat the milk to 50°C. Add some lamb jus, sundried tomatoes and cress for garnish.

Chef's Tip

FRENCH TRIM THE RACK OF LAMB TO MAKE IT LOOK VERY NEAT, SCRAPING ALL THE SKIN AND MEAT OFF THE BONES AND TRIMMING THE FAT TO A SINGLE THIN LAYER. THIS IS SOMETHING A BUTCHER WILL HAPPILY DO FOR YOU, BUT YOU MAY NEED TO INFORM HIM IN ADVANCE.

Le Gray, Beirut

38 | tasteandflavors.com

legraybeirut


GREEN ASPARAGUS WITH CAVIAR OSSETRA EGG MIMOSA By Chef Mickael Gantner Centrale Restaurant-Bar

SERVES

PREPARATION

COOKING

DIFFICULTY

4

20 min

20 min

Moderate

INGREDIENTS 12 large green asparagus 40 ml lemon juice 4 eggs 3 yellow endives 100 g curly lettuce Fleur de sel Mayonnaise 1 egg yolk Salt and pepper to taste 150 ml sunflower oil Vinaigrette 50 ml lemon juice 15 g mustard

30 g caviar Ossetra 40 ml olive oil 45 g mayonnaise Âź bunch chives Salt and pepper to taste

4

For the mayonnaise, mix the egg yolk with mustard and white vinegar, a pinch of salt and pepper. Gently pour the sunflower oil, adjust the seasoning and store in a cool place.

5

For the mimosa sauce, cook the eggs in boiling water for 10 minutes; cool in cold water. Then recover 4 cooked egg yolks and 1 cooked egg white. Mix and add the mayonnaise, mix very finely and adjust the seasoning to your liking. Put in pocket with a socket and keep cool.

6

For the mimosa sauce, cook the eggs in boiling water for 10 minutes; cool in cold water. Take 4 of the cooked egg yolks and 1 cooked egg white. Mix and add the mayonnaise. Mix well and adjust the seasoning to your liking. Fill in a piping bag and keep cool.

7

Place the endive leaves on the inside of a circle mould of 8 cm and fill the middle with the mimosa using a piping bag. Place the endive tails on top of the mimosa and add the curly lettuce on top. Tie the endive together using one chives stem. Remove the mould.

8

Season the asparagus with olive oil and lemon juice. Sprinkle fleur de sel on the heads of the asparagus and spread the caviar on the flat side of the asparagus bottom. Place them around the endive.

9

Serve with the sauce on the side.

20 g mustard 20 g white vinegar 100 ml olive oil Salt and pepper to taste

PREPARATION 1

Separate and wash the endives and curly lettuce in a mixture of water and vinegar.

2

Blanch the chives stems for 30 seconds in boiling water.

3

Cut the asparagus tails and set aside for later. Peel the bottoms of the asparagus to create a flat surface, then boil in salted water for about 2 minutes. Transfer to an ice water bath to stop the cooking process. Keep refrigerated.

Centrale Beirut

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centralebeirut


Chef's Tip

AFTER COOKING THE ASPARAGUS, DO NOT FORGET TO SOAK IN ICE WATER TO KEEP THEM GREEN LONGER.


RED MULLET WITH BASIL SALAD By Chef Georges Mansour Kempinski Summerland Hotel & Resort

SERVES

PREPARATION

COOKING

DIFFICULTY

1

45 min

4 min

Easy

INGREDIENTS 300 g/piece Butterfly Red Mullet (4 pieces) Handful basil leaves Aged balsamic sauce, to taste A few pine nuts Virgin olive oil Salt & black pepper, to taste

PREPARATION 1

Pan fry the butterfly Red Mullets both sides with olive oil for 4 minutes. Place them in a plate.

2

On the other side, place the salad basil leaves seasoned with aged balsamic vinegar and olive oil.

FRESHLY SLICED SALMON INGREDIENTS 600 g slices of cleaned fresh salmon 3 pcs radish slices 8 slices fresh fennel, thinly sliced 20 g chopped chives 12 g Yuzu 30 g light soya sauce 8 g truffle paste 12 g truffle oil 15 ml olive oil Black pepper

SERVES

PREPARATION

DIFFICULTY

4

30 min

Easy

PREPARATION 1

Cut the low fat salmon filet into slices and place it in a plate.

2

Add thinly sliced raw fennel on top.

3

Add the sauce with a spoon to cover all of the salmon surface (chives, yuzu, soya, truffle paste sauce).

4

Add fresh leaves sakura and radish carpaccio.

5

Finish it with olive oil drops and black pepper. Kempinski Summerland Hotel & Resort Beirut

42 | tasteandflavors.com

Kempinski.beirut


Freshly Sliced Salmon

Red Mullet with Basil Salad

Chef's Tip

MAKE SURE THE RED MULLET IS A DAILY CATCH AND LOCAL.


FRIKE WITH CHICKEN OR WITH GRILLED VEGETABLES By Kamal Mouzawak Tawlet

SERVES

PREPARATION

COOKING

DIFFICULTY

10

60 min

60 min

Moderate

INGREDIENTS

PREPARATION

1 kg frike (smoked green wheat) 2 whole chicken Mirepois (combination of onions, carrots and celery) 4 kg grilled combination of vegetables 100 g roasted almonds Salt to taste

1

Wash thoroughly 1 kg of frike and soak it for 30 minutes in warm water. Strain and put into a cooking pot with 2.5 liters of water and 2 teaspoons of salt. Simmer for 1 hour until the frike is tender.

2

Place the 2 chickens in a pot to boil with the mirepois and let it cook for 1 hour.

3

When done, remove the chickens from the pot, debone and divide into several large pieces.

4

Cook the frike, then serve with the chicken pieces laid on the top and garnished with almonds. You can also serve with roastedvegetableslikecauliflower,zucchini,broccoli,carrots, and sweet potatoes.

Tip

MIREPOIX IS THE FRENCH NAME FOR A CONDIMENT USED FOR COOKING WHICH CONSISTS OF ONIONS, CARROTS AND CELERY. IT’S USED IN MANY DISHES, SUCH AS STOCKS, SOUPS, STEWS AND SAUCES.

Tawlet

44 | tasteandflavors.com

tawlet


WHITE CHOCOLATE MATCHA CAKE By Chef Pierre Abi Hayla Le Noir Atelier Du Chocolat

SERVES

PREPARATION

COOKING

DIFFICULTY

8

45 min

20 min

Difficult

INGREDIENTS

PREPARATION

250 g butter 250 g egg whites Matcha moist biscuit 200 g sugar 230 g almond powder 10 g matcha tea powder 120 g flour 200 g white chocolate Matcha ganache 590 g cream 70 g inverted sugar 1420 g white chocolate 50 g cocoa butter 50 g matcha tea powder

1

For the matcha biscuit, mix the butter with the melted chocolate. Mix all of the powders together. Whip the egg whites with the sugar.

2

Finish by adding the chocolate mix to the powders and add the whipped egg whites and sugar. Bake at 175°C for 20 minutes.

3

For the matcha ganache, boil the cream with the invert sugar and the matcha powder. Pour over the white chocolate and cocoa butter and mix well. Finish by adding the butter at 35°C.

4

Place the first layer on a cake platter. Spread generous amount of cream on top. Add the second layer, repeat the process.

Chef's Tip

CONSUME THE CAKE AT ROOM TEMPERATURE.

LE NOIR Atelier Du Chocolat

46 | tasteandflavors.com

lenoirchocolat


CHOCOLATE TART By Chef Fadi Hodroj Four Seasons Hotel Beirut

SERVES

PREPARATION

COOKING

DIFFICULTY

1

45 min

20 min

Moderate

INGREDIENTS

PREPARATION

120 g softened butter 2 g table salt 80 g icing sugar 30 g ground almonds 1 whole egg 60 g flour 180 g flour 30 g Caraibe 10 g butter 66% 1 egg white 10 g caster sugar 1 egg yolk 215 g Jivara 40% 200 g whipping cream 35% fat 20 g Acacia honey 70 g butter

1

Melt the Caraibe chocolate and the butter to approximately 45°C. Meanwhile, whip the egg white with the sugar. As soon as it is white and fluffy, whisk in the yolk, gently fold in the melted chocolate and the butter with a spatula. Bake in the oven at 180°C for 10 minutes.

2

Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate, stirring in small circular movements with a spatula. Mix vigorously to create a glossy and elastic core, repeat twice more. Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C. Lastly, add the diced butter and process with an immersion blender.

3

The chocolate can be melted in a bain-marie or in a microwave: in a bain-marie; remove the pan from the heat and stir the chocolate continually to ensure it melts evenly. In a microwave; set the microwave to 400W maximum to prevent the chocolate from burning. Important: never add water to the chocolate.

4

When the sweet short crust is cool, pour on half the JIVARA ganache and arrange the flour-free chocolate cake Inserton top. Add the remaining ganache. Set aside in the refrigerator for two hours and serve at room temperature.

Chef's Tip

BAKING WITH GOODQUALITY CHOCOLATE IS PARAMOUNT TO CREATING GOOD QUALITY BAKES, ESPECIALLY IN A TART LIKE THIS ONE.

Four Seasons Hotel Beirut

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fsbeirut


VERT LE TROTTOIR By Kevin Haddad Le Trottoir de Paloma

SERVES 1

PREPARATION 2 - 3 min

DIFFICULTY Moderate

INGREDIENTS 50 ml Tanqueray 10 gin 20 ml lemon juice 15 ml sugar syrup 4.5 green puree (Pea/Pineapple/Coriander/Apple cider vinegar/Sugar/Water) 1 pinch Himalayan salt

PREPARATION 1

Shake all of the ingredients together. Pour over a big ice cube.

2

Serve in a short glass. Garnish with dried red chilly peppers. Le Trottoir De Paloma

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trottoirdepaloma


Advertorial

AMERICAN BEEF MEALS TO SHARE & DINE

Forget about sacrificing taste for health... U.S. Beef is the perfect balance of flavor and nutrition. Working with lesser utilized beef cuts like flat iron and chuck short ribs is your way to culinary innovation. Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

FLAT IRON STEAK INGREDIENTS

1 U.S. Beef Flat Iron Steak (about 8 ounces) 5 cloves garlic, smashed 2 tablespoons vegetable oil 2 tablespoons olive oil 1 loaf ciabatta bread (11 to 14 ounces) 3/4 cup feta cheese crumbles 1/2 teaspoon kosher salt

1/4 teaspoon coarse grind black pepper 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes) 1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons 1/3 cup thinly sliced fresh basil leaves

PREPARATION

1

Preheat oven to 375째F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool. Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.

2

Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet. (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375째F oven 10 minutes. Set aside.

3

Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.

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4

Season steak with salt and pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145째F) to medium (160째F) doneness, turning occasionally.

5

Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.

6

Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.


A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

CHUCK SHORT RIBS INGREDIENTS

3 pounds U.S. Beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces) 1/4 cup all-purpose flour 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons olive oil 1 cup dry red wine 2 cups diced onions 1 cup diced celery 1 cup diced carrot

4 cups beef stock, divided 15 fresh thyme sprigs 7 fresh rosemary sprigs 3/4 cup instant polenta 1/2 teaspoon minced fresh rosemary leaves 1/2 teaspoon minced fresh thyme leaves 3 green onions, green part only, cut diagonally into 1/8-inch strips Garnish Fried shoestring potatoes (optional)

PREPARATION

1

Mix flour, salt and pepper in medium bowl. Coat beef Short Ribs in flour mixture. Heat large skillet over medium-high heat until hot; coat with cooking spray. Brown half ribs evenly, about 4 to 5 minutes per side; remove from skillet. Repeat remaining ribs; remove ribs from skillet. Reduce heat to low; add wine. Cook 1 to 2 minutes until browned bits attached to skillet are dissolved.

2

Add onions, celery and carrot to slow cooker. Place ribs on vegetables. Pour wine mixture over ribs. Add 1 cup beef stock, thyme and rosemary sprigs. Cover; cook HIGH 6 hours or LOW 7 hours or until beef is fork-tender.

3

4

Meanwhile, cook polenta according to package instructions, replacing water with Roasted Beef Stock. Stir in 1/2 teaspoon chopped rosemary and 1/2 teaspoon chopped thyme. Season with salt and pepper, if desired. Line 8 by 8-inch baking dish with aluminum foil. Coat with cooking spray. Pour polenta into prepared dish, spreading evenly. Cover and refrigerate until cool. Invert polenta onto cutting board. Cut into 6 equal squares. Cut each square diagonally in half, forming a triangle. Cover with plastic wrap; refrigerate until ready to use.

5

Place green onions in small bowl of ice water. Cover; refrigerate until ready to use.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of polenta triangles; cook 3 to 4 minutes per side until golden brown and slightly crispy. Remove polenta 6 from skillet to same baking sheet. Repeat using remaining 1 teaspoon oil and remaining polenta triangles, if needed. Remove from skillet to baking sheet. Keep warm in 170°F oven until ready to use.

7

Remove ribs from slow cooker; keep warm. Discard thyme and rosemary sprigs from slow cooker. Strain cooking liquid through colander or fine mesh strainer; discard vegetables.

Place 2 polenta triangles into each of four large shallow bowls; 8 top with ribs. Pour 1/3 cup cooking liquid over ribs. Drain green onions from water. Garnish with green onion and shoestring potatoes, as desired. www.usmef.org www.facebook.com/USMEF www.twitter.com/@usmef www.instagram.com/usmeatexportfederation info@agrimarketintint.com


SUMMER


TWO BIO By Chef Nicolas Audi Nicolas Audi Catering

SERVES

PREPARATION

COOKING

DIFFICULTY

2

2 h 10 min

30 min

Moderate

PREPARATION

INGREDIENTS 900 g organic chicken 60 g olive oil Salt and white pepper to taste 1 bunch thyme 4 laurel leaves 750 g chicken broth 10 pcs long organic onions 10 pcs small organic carrots 1 head garlic and cloves of garlic 6 pcs organic pealed white radish 10 pcs large organic green beans 5 small organic tomatoes 4 small organic potatoes

Chef's Tip

YOU CAN REPLACE THE THYME WITH FRESH TARRAGON LEAVES. SERVE WITH WHITE WINE - SANCERRE PASCAL JOLIVET.

1

Salt and pepper the chicken from inside by adding thyme and laurel.

2

Oil it all together.

3

Place the chicken on a plate to be baked at 220°C for 30 minutes.

4

Add the garlic head and cloves which were cooked in advance in the poultry broth for 25 minutes.

5

Place the potatoes that were cooked in advance in water and thyme.

6

Cook at 180°C for 25 to 30 minutes.

7

In the meantime, cook the onions, carrots and rounded radishes for 15 minutes in the poultry broth, then add the green beans for 5 minutes to be cooked.

8

Take the two chicken breasts and the wings, place it next to the garlic head and the tomatoes, oil the chicken, salt it and cook it for 15 minutes in the oven at 180°C.

9

After cooking the vegetables on their own for 10 minutes, place the potatoes, the garlic and vegetables around the chicken pieces.

10

For the sauce, cook the shallots with butter then add white wine, mustard, flour and add a pinch of spices. Pour 400g of broth on the shallots. Mix and serve the hot sauce.

Nicolas Audi

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nicolas.audi


TUNA CEVICHE WITH TAHINI POMEGRANATE DRESSING By Chef Kamil Bouloot Seagrass Boutique Hospitality Group

SERVES

PREPARATION

COOKING

DIFFICULTY

4

20 min

30 min

Easy

INGREDIENTS 440 g fresh red tuna 10 g fresh coriander 5 g fresh garlic 5 g fresh ginger 6 g orange zest 60 ml orange juice 4 g lime zest 100 ml lime juice 100 ml extra virgin olive oil 4 g fleur de sel 4 g crushed pepper 60 g sesame paste (tahini) 40 ml lime juice 5 g salt 1 g white pepper 20 ml pomegranate molasses 10 g edible flowers 20 g mustard green leaves

PREPARATION 1

To prepare the tuna, cut the tuna into neat 2 cm cubes using a very sharp chef’s knife and refrigerate.

2

For the ceviche mixture, place the coriander, garlic, ginger, orange zest, orange juice, lime zest, lime juice, and salt and pepper in a mediumsized bowl. Add the olive oil and then stir all the ingredients together.

3

For the dressing, place the tahini, lime juice, salt and pepper in a medium-sized bowl and gently toss all of the ingredients together.

4

Remove the tuna from the fridge and place on a serving plate. Spoon both the ceviche mixture and the tahini dressing gently onto the serving plate. Garnish with a handful of edible flowers, mustard green leaves and top with a few drops of pomegranate molasses.

Chef's Tip

SERVE WITH WHITE WINE, CHATEAU BONNET, ENTREDEUX-MERS. Kamilbouloot

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STEAMED SEA BASS ZUCCHINI SCALES By Chef Antoine Bonnet Brassica

SERVES

PREPARATION

COOKING

DIFFICULTY

4

45 min

30 min

Moderate

PREPARATION

INGREDIENTS 4 sea bass filet 4 zucchini French thyme to taste Sauce 20 cl dry white wine 60 g shallots Rosemary to taste 1 Juniper berry 80 g butter Garnish 80 g cherry tomatoes (yellow and red) 80 g Honshimeji mushrooms 8 g garlic 80 g artichoke heart

Chef's Tip

ADD SOME BUTTER IN THE COOKING SAUCE TO GIVE IT A SWEET TASTE.

1

Ask your fishmonger to give to you a sea bass without skin.

2

Place the fish into a deep tray filled with the garniture of sauce, salt and white pepper.

3

4

Thinly slice the zucchini and place the rounds in layers on the fish like fish scales. Poach the cherry tomatoes in boiling water for 20 seconds and remove in a bath of ice and water.

5

Remove the tomato skins. Blanch in the boiled water, the Honshimeji a few seconds and place the cherry tomatoes and Honshimeji mushrooms around the sea bass tray.

6

Cover with an aluminum foil and cook at 180°C for 12 minutes.

7

Place the garniture in the middle of the dish topped with the sea bass and the sauce on the side. Add white pepper and sea salt to taste.

Brassica

60 | tasteandflavors.com

brassica.saifi


GAMBERONI ROTIE AUX FINES HERBES, SAUCE VIERGE By Chef Jerome Anfray L'Avenue Du Parc

SERVES

PREPARATION

COOKING

DIFFICULTY

4

45 min

30 min

Moderate

INGREDIENTS

PREPARATION

4 pcs Gamberoni prawns (400g) 20 cl olive oil 20 g capers 4 big tomatoes 2 lemons 1 pc basil 250 g mesclun salad Salt, pepper, espelette spice, oregano & herbes de Provence to taste

1

Remove the shell of the prawns; keeping the head and the tail. Remove the dorsal vein and insert a stick to keep the prawns upright.

2

Bake with salt, pepper, oregano, Herbs de Provence and olive oil for 12 minutes.

3

For the sauce, remove the tomato skins and cut into small cubes. Add chopped capers, chopped basil, lemon zest and olive oil. Season.

4

When the prawns are cooked, let cool. Remove the baton and put on a plate. Add the sauce.

5

Plate the salad and drizzle the sauce. You can add small mango cubes, radish sticks and a fried basil leaf.

Chef's Tip

FOR JUICY AND TENDER PRAWNS, MARINATE WITH OLIVE OIL, HERBS AND LEMON ZEST FOR 2 HOURS.

Jerome Anfray

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jerome_anfray


GRILLED SQUID, BURGHUL SUNDRIED TOMATO By Chef Souheil Ghazal Le Royal Hotel Beirut

SERVES

PREPARATION

COOKING

DIFFICULTY

4

30 min

30 min

Moderate

INGREDIENTS

PREPARATION

500 g fresh local squid 250 g burghul (crushed wheat) 80 g cherry tomato 100 g tahini 220 g onion 30 ml olive oil 10 g garlic 15 ml marmalade juice 40 g beetroot 2 g salt 1 g sweet pepper 5 g cinnamon 5 pine seeds

1

Peel the squid, remove the bones and put in heat with boiling water, add vinegar, salt and lemon for 20 minutes. Cool down in cold water and then grill with garlic and olive oil for 5 minutes.

2

For the crushed wheat, soak in water and strain.

3

SautĂŠ the onions in olive oil and add the crushed wheat. Mix well and add sundried tomatoes, salt, black sweet pepper and cinnamon; add water over the burghul then cook slowly for 15 minutes till the water evaporates.

4

For the tajen, sautĂŠ the onions in olive oil with garlic. Prepare the taratore aside by mixing the tahini, lemon juice, water, raw beetroot juice and marmalade juice till the mixture is liquid. Put the mixture into the pot, boil slowly for 20 minutes till the oil from the mixture flows on the top.

5

For presentation, spread the tajen in a plate, then put the grilled calamari on top and garnish with pine seeds.

Chef's Tip

SERVE THE DISH COLD.

Le Royal Hotel-Beirut

64 | tasteandflavors.com

leroyalbeirut


CHOCOLATE CARAMEL TORNADO By Chef Mouhamad Haidar Le Royal Hotel Beirut

SERVES

PREPARATION

COOKING

DIFFICULTY

15

30 min

30 min

Difficult

INGREDIENTS 160 g sugar “dry” caramel 125 g butter 60 g hot water 120 g ground almonds 75 g egg yolks 125 g egg whites 125 g inverted sugar 75 g flour 90 g dry butter 90 g toasted ground almonds 90 g flour T55 90 g brown sugar 1 g sea salt 500 g carambar

520 g cream 84 g gelatin mass 750 g cream 700 g milk chocolate 40% 200 g grape seed oil 200 g caramelized chopped almonds 320 g sugar 2 vanilla bean 250 g dry butter 750 g cream 200 g soft caramel 35 g gelatin mass

PREPARATION

1

Make a “dry” dark caramel with the sugar then stop cooking with butter and hot water. Add the ground almonds. Cool down then incorporate the egg yolks, whisked egg whites with the inverted sugar and finally the flour. Spread onto a “flexipat” of 2 cm high and 55 cm by 36 cm. Bake in a fan forced oven at 170°C for approximately 15 minutes. This recipe makes more than required for the frame, however it is difficult to make in smaller quantities. In a food processor, combine all ingredients together

2

to obtain a paste. Roll out the paste to a thickness of 3 mm between two plastic sheets and store in the refrigerator. Cut out discs of 6 cm in diameter, place on a “fibers pain” and cook in a fan forced oven at 170°C for approximately 15 mins. Stock for the assembly.

3

Heat in the microwave the carambars then pour over the top of the cream and melted gelatin to make a ganache. Allow to cool down and stock the refrigerator.

4

The day before required, boil the cream with the carambars and pour over the melted gelatin. Cool down for the following day. Whisk in a mixer like a Chantilly cream.

5

In a bain marie, melt the milk chocolate and mix through the grape seed oil and caramelized chopped almonds.

6

Optional: For those who don’t have carambar, make a caramel with the sugar and stop cooking with the heated milk and vanilla. Cook to 108°C then mix in the butter. Cool down. The day before required, boil the cream with the soft caramel and pour over the meted gelatin. Cool down for the following day. Whisk in a mixer like a Chantilly cream.

Le Royal Hotel-Beirut

66 | tasteandflavors.com

leroyalbeirut


Chef's Tip

15 MINUTES BEFORE SERVING, REMOVE FROM THE FRIDGE IN ORDER TO PRESERVE THE FLAVOR AND COMBINATION.


LEMON TART By Chef Chadi Karam Lily's Cafe

SERVES

PREPARATION

COOKING

DIFFICULTY

1

60 min

30 min

Difficult

INGREDIENTS For the sweet dough 150 g butter at room temperature 95g icing sugar 30g almond powder 2 pinches of fleur de sel from Guerande 1/4 vanilla pod 50 g egg 250 g flour For the lemon cream 220 g powdered sugar The zest of 3 lemons (organic or untreated) 200 g egg (about 4 small) 160 g freshly squeezed lemon juice (4 to 5 lemons depending on size) 300 g butter at room temperature For the Italian meringue 40 g mineral water 120 g powdered sugar 60 g egg whites Icing sugar

2

Preheat the oven to 170°C, garnish the dough with parchment paper and fill with dry beans to prevent the dough from swelling. Bake for 20 minutes, then remove the paper and beans and put the pie shell back for about 10 minutes. Cool on a wire rack.

3

For the lemon cream, put the sugar in a container and grate the zest of the 3 lemons with a microplane grater. Mix the zest with the sugar so that the mixture becomes wet and granular. Add the eggs and blanch with the mixer, then the lemon juice and mix.

4

Heat the mixture in a bain-marie to 83°C without stirring. Filter the cream, let it warm for about 35°C and add the butter cut into pieces. Mix in the blender plunger for at least 5 minutes to burst the fat molecules. Cover with cling film to prevent crust from forming and keep cool.

5

For the Italian meringue, bring the water and sugar to a boil and bake until 121°C. Place the egg whites in your whisk-whipped mixer, and when the syrup reaches 115°C, start to beat the whites in (average speed - they must not be too firm), then pour the syrup at 121°C without stopping whisking at medium speed until the meringue is cold.

6

Preheat the oven in grill mode. Pour the cooled lemon cream over the pie shell. Smooth with a spatula. Shape pretty rosettes with the meringue. Sprinkle with icing sugar, wait 5 minutes and repeat the operation. Slide the pie under the grill, watching closely because it colors quickly.

PREPARATION

1

For the preparation of the sweet dough, mix in the bowl of your mixer, the butter until it becomes soft, then add in order: the sifted icing sugar, the almond powder, the fleur de sel, the seeds of the vanilla bean split in half and scraped, the egg, then sifted flour. Knead until the dough forms a ball; do not over mix because the dough may shrink and be more brittle when cooked. Take 350g of this paste (freeze the rest for another use) Leave the dough to rest in the fridge for one hour before spreading it.

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Chadi Karam

karam.chadi


Chef's Tip

ALWAYS CHOOSE THE BEST INGREDIENTS TO GET THE BEST RESULTS.


PAILLETTES By Chef Nathalie Dimas atelier nd

SERVES

PREPARATION

DIFFICULTY

12

60 min

Moderate

PREPARATION

INGREDIENTS 400 g hazelnut praline 200 g milk chocolate 100 g feuilletine 1 kg dark chocolate for coating

Chef's Tip

ENJOY WITH COFFEE OR TEA.

1

Slowly heat (check each 20 to 30 seconds) the milk chocolate in the microwave until it is half melted.

2

Add the hazelnut praline and mix. If needed, heat the mixture another 30 seconds until it becomes smooth.

3

Add the feuilletine and mix.

4

With a spoon, garnish a mold of your choice with the mix.

5

Refrigerate the garnished molds until they can be unmolded.

6

Temper the dark chocolate and coat the unmolded bonbons.

7

Sprinkle some feuilletine to decorate immediately after coating.

nd

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ateliernd


DEWAR'S HIGHBALL By Varia Dellalian - Brand Ambassador-Levant Bacardi Back Room at Taillevent

SERVES 1

PREPARATION 2 min

DIFFICULTY Easy

INGREDIENTS 40 ml Dewar's 12 20 ml St. Germain elderflower liqueur Top up with soda

PREPARATION Build all of the ingredients in a highball (long glass) filled with ice, stir to mix and garnish with a lemon peel.

Bartender's Tip

DO NOT USE ONE RECIPE WHILE MIXING CLASSIC COCKTAILS WITH DIFFERENT BRANDS. CHANGE THE MEASUREMENTS TO FIND THE PERFECT BALANCE. Varia Dellalian

72 | tasteandflavors.com

whisky_marvel


LEBANON’S

MOUNEH

Constituting a big part of Lebanese food culture, Mouneh is considered a sacred ritual. Virtually every house in the country still practices some form of mounehmaking, and every house claims theirs is the best! To learn more about this ageold tradition, we speak with mouneh expert Set Balkis.

SUMMERTIME AFFAIR

Mouneh was initially a way of preserving produce and crops, which are mostly in season in spring and summer. Thus, mouneh-making mainly takes place starting late spring until the end of summer, with some mouneh being made in the fall. Keeping in mind that some preserves are made during winter, and some all-year-round, here is a general breakdown of the mouneh making timeline: Spring: Making mouneh usually begins as early as late April – early May, where some jams (strawberry, for instance). Summer: Most mouneh is made during the summer, since most food is in season during this period. Also, the weather conditions are optimal for some processes such as sun-drying. Some examples of mouneh during this time include: apricot jam in June, peach jam in July, kishk starting mid-August until September, and eggplant makdous starting mid-August; however, Set Balkis claims that the makdous made in the last week of September is always the best batch of the year. Autumn: The most important mouneh item made in the fall is olive oil, which is arguably one of the most important ingredients in the entire Lebanese food culture. Harvest begins after the first

74 | tasteandflavors.com

rain of October and olive oil production could last until mid-November.

DIFFERENT TECHNIQUES

Depending on the product, there are different ways to make provisions. The most common ways are: Drying: One of the most common ways many preserves are made not just in Lebanon, but the entire Arab world. Most notably in village houses, wicker baskets and trays hanging on the front porches or the roofs with produce ranging from fruits to herbs to grains (and even meat) is a common summertime sight. Pickling: Another way of preserving foods is pickling, the most common way being with the use of vinegar. This practice is used on various vegetables, including (but not limited to) cucumbers, onions, carrots, cauliflower, chili peppers, turnip and beetroot. Preserves: Another common summertime sight is large pots of mashed produce boiling over wood-fire, making all sorts of jams, jellies and pastes. These commonly include fruits such as apricots and figs as well as some vegetables such as tomatoes and chili peppers. Oil-Packing: This process is very similar to pickling, with oil substituting

for vinegar. The most common items include dried labneh, dried kishk balls and eggplants (makdous). Some mouneh items are made in different ways. For instance, meat preserves (also known as awarma) is made by rendering the fat of the animal, then slowly cooking the minced meat and storing it (with very large amounts of rendered fat) in a jar. The meat preserves would then be added to hot stews and dishes during the winter.

LOCAL SPECIALTIES

Though most mouneh is made everywhere in Lebanon, some regions shine brighter with their mouneh variety. Here are a few regions in Lebanon and the mouneh they are most famous for making: Baalbeck: Eggplant makdous, kishk, apricot preserves, goat labneh Byblos: Rose water, pomegranate molasses, verjus, apple vinegar, apple preserves, kishk Hammana: Anything with cherries Kesserwan: Cheese, notably goat cheese North Lebanon: Olive oil, sumac, zaatar South Lebanon: Burgul, zhourat, freekeh, zaatar, sesame, orange blossom water


MOUNEH MAKING TIPS • Never store your mouneh in plastic containers. Always use glass, especially if you’re making something hot like jam. • Make sure your containers are sterile. To sterilize your jars, boil them upside down and leave them to dry out in the sun. Make sure not to touch the inside after you boil them. Back in the day, jars were covered at the top with wax before they were closed to keep the food completely airtight.

• Always store your mouneh away from the sunlight. • After you open it for the first time, a jar typically lasts 15 days at room temperature and around three months in the fridge. • When it comes to oil-packed mouneh, make sure whatever is stored inside is completely submerged in olive oil at all times. • If the oil level goes down after taking a few pieces of the product and exposes the product to air, simply fill the container with more olive oil.


FALL


SYMPHONY OF LEBANESE MEZZE By Chef Joe Barza Joe Barza Culinary Consultancy

SERVES

PREPARATION

COOKING

DIFFICULTY

1

60 min

30 min

Moderate

HUMMUS

RED PEPPER COULIS

500 g chickpeas 8 g salt 50 g crushed Ice 150 g tahini 50 g lemon juice Olive oil if needed

500 g red capsicum, grilled and peeled 75 g white onions 20 g garlic 75 g olive oil 50 g red tomato paste 5 g paprika 150 g water Salt & pepper to taste

INGREDIENTS

PREPARATION

Mix all the ingredients together.

VINE LEAVES INGREDIENTS

50 g parsley, chopped 50 g Egyptian rice 250 g tomato, chopped 10 g onions, chopped 10 g tomato paste 10 g chili paste Sprinkle citric acid 25 g lemon juice 100 g olive oil 1 tbsp pomegranate molasses Dash of salt Dash of allspice powder Grape leaves (in a jar or fresh)

PREPARATION

Mix all of the ingredients together. For stuffing and rolling the grape leaves, start by folding the grape leave so the thick stem sticks out, then cut and discard that part. Add a heaping teaspoon of stuffing in the middle of the leaf. Fold in the sides and roll it like you would when making a wrap.

INGREDIENTS

KIBBEH STUFFING INGREDIENTS

250 g topside beef 150 g white burghol, soaked and drained 5 g fresh mint 40 g white onions 4 g allspice 1 g cinnamon 8 g salt

PREPARATION

Heat the olive, add onions, garlic, capsicum and mix them all. Add the water, the tomato paste, paprika, salt and water. Let it simmer. Once it’s thick blend the mixture.

KIBBEH

INGREDIENTS

250 g topside beef 4 g allspice 150 g white burghol, 1 g cinnamon soaked and drained 8 g salt 5 g fresh mint 40 g white onions

PREPARATION

Combine well and place a small amount in a food processor until a dough-like consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered.

PREPARATION 1

In a medium frying pan, sauté the finely chopped onions in oil till it has a golden color.

2

Add ground lamb or beef and chop well.

3

Add allspice, salt and pepper (without the sumac). Once cooked, drain the meat from all the fat excess.

4

Once it’s cold, add the sumac and the pine nuts.

Take an egg-sized amount of shell mixture and form into a ball. With 5 your finger, poke a hole in the ball, making space for filling. Add filling and pinch the top to seal the ball. Joe Barza

78 | tasteandflavors.com

chefjoebarza


Chef's Tip

THE VINE LEAVES FILLING NEEDS TO BE MARINATED FOR 4 HOURS BEFORE BEING WRAPPED.


LAMB SADDLE SMOKED WITH PINE CONES By Chef Cynthia Bitar Nazira Catering

SERVES

PREPARATION

COOKING

DIFFICULTY

1

60 min

30 min

Moderate

INGREDIENTS

PREPARATION

200 g lamb saddle 2 pine cones 2 tbsp olive oil 3-4 fermented black garlic cloves 5-6 tbsp olive oil 2 baby eggplants 5 green walnuts Handful pomegranate seeds 1-2 fresh figs, sliced 1 garlic, diced ¼ green pepper, chopped Figs in sugar syrup 1 tbsp butter

1

For the black garlic aioli, finely mince 4 cloves of black garlic; add to a mortar and using a pestle pound down on the garlics until you form a paste. Start slowly pouring in 1/2 cup of extra virgin olive oil while you mix all the ingredients together in a circular motion. Once all of the olive oil has been added you should have a mayonnaise like consistency. Add a few drops of lemon juice and a pinch of salt. Set aside.

2

Cut the baby eggplants in half, salt and deep fry. Set aside.

3

Mix together the fresh green walnuts, pomegranate seeds, the clove of chopped garlic, the chopped green peppers and the fresh figs. Add a dash of verjus and season to taste. Add on top of the eggplant.

4

For the lamb, panfry for color, then place it in a preheated oven at 160°C for 10 to 15 minutes. Burn some pinecones and place the meat on a grill on top on the cones. Cover and let it smoke for around 5 minutes, until the desired flavor is reached.

5

While the lamb is cooking, prepare a lamb stock by first coloring the bones with olive oil, butter and aromatic herbs. Once golden brown, cover the bones with water and let simmer on medium heat for 2 hours. Strain then reduce the stock. Add a tablespoon of cold butter while whisking. Season to taste and finish with some fig syrup to make the sauce. Pour on the side of the meat and serve.

Chef's Tip

IT'S VERY IMPORTANT THAT YOU DON´T STOP STIRRING THE MIXTURE WHILE YOU POUR IN THE OIL.

NAZIRA CATERING

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naziracatering


GRILLED CHICKEN FASSANJOUN By Chef Hussein Hadid Hussein Hadid Catering

SERVES

PREPARATION

COOKING

DIFFICULTY

12

30 min

18 min

Moderate

PREPARATION

INGREDIENTS Chicken marinade 12 X 200g deboned chicken breasts with skin 12 tbs yogurt 3 tbs pomegranate molasses 2 tbs sumac 1 tbs pomegranate peel powder 2 tbs Aleppo pepper 1 tsp hot chili powder 1 lemon juice Chicken fassanjoun sauce 1 L chicken demi-glace 500 ml chicken broth/stock 250 g walnuts 200 ml vegetable oil 3 cloves garlic chopped fine 3 large onions minced fine 100 g ginger fresh cut fine 300 ml pomegranate molasses 1 L pomegranate juice 250 ml apricot puree 2 lemon juice Salt & pepper to taste Saffron rice 1 kg basmati rice 1.5 chicken stock Pinch Persian saffron threads 100 ml extra virgin olive oil Salt & pepper to taste Chicken fassanjoun garnish Grinded walnuts, fine cut apricots & barberries With zaatar leaves

1

For the chicken, marinate all the chicken ingredients together. Mix well and place in refrigerator.

2

For the fassanjoun sauce, in a food processor grind the walnuts. Remove and set aside. Mince and cut the onion. Peel the ginger and cut fine. Peel the garlic, crush and cut fine. SautĂŠ the onions with vegetable oil until translucent. Add the garlic and ginger and cook for 1 minute. Add the walnuts. Mix well.

3

Add the chicken sauce (demi-glace) with pomegranate molasses, apricot puree, pomegranate juice and lemon juice. Add the chicken stock and season with salt and pepper. Bring to a boil and let simmer for 2 hours. When the sauce has thickened check seasoning and taste. The sauce needs to be consistent and thick. In a blender, blend gradually the sauce until smooth. Strain in a chinois and set aside.

4

For the chicken, prepare the charcoal and season the chicken. On a low fire, grill the chicken skin side down. After 5 minutes, turn onto other side and cook for further 5 minutes.

5

For the saffron rice, sautĂŠ the rice in olive oil and toss well. Add the boiling chicken stock. Add the saffron threads. Season with salt and pepper. Cover, and cook on low heat for 18 minutes. Fluff the rice.

6

To serve, place the chicken fassanjoun sauce on a the bottom of plate and add the chicken breast on top. Garnish with the mix blend of walnuts, apricots, barbarries and zaatar leaves Hussein Hadid

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husseinhadid


Chef's Tip

THIS DISH CAN BE SERVED WITH RICE ON THE SIDE.


SPICY SHRIMP LINGUINE By Chef Rouba Khalil Rouba Khalil Kitchen

SERVES

PREPARATION

COOKING

DIFFICULTY

8 - 10

35 min

30 min

Moderate

INGREDIENTS

PREPARATION

3 tbsp extra-virgin olive oil 500 g fresh pasta (such as trofie) 1 kg shrimps, cleaned and peeled 4 garlic cloves, minced 1/2 tsp crushed red pepper flakes 1/2 cup dry white wine 250 g cherry tomatoes sliced in half 1 bag of basil chiffonade chopped

1

Cook the pasta according to the instructions, meanwhile, in a large, deep skillet, heat olive oil and add the shrimp to the pan, spreading them evenly in one layer.

2

Cook for 1 minute then turn them to the other side and cook 1 more minute. set aside.

3

Add the garlic to the pan and cook until garlic begins to color, add chili flakes, cook for 30 seconds, deglaze pan with the wine and add the cherry tomatoes.

4

Keep the tomatoes fresh, add basil and turn off heat.

5

When the pasta is ready, add the pasta to the skillet and mix with shrimps and tomatoes, season and serve immediately.

Chef's Tip

SERVE WITH A LIGHT WHITE WINE SUCH AS SANCERRE OR SAUVIGNON BLANC.

rouba khalil kitchen

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roubakhalilkitchen


ROASTED WILD DUCK & MUSHROOMS By Chef Tarek Alameddine

SERVES

PREPARATION

COOKING

DIFFICULTY

8 - 10

35 min

30 min

Difficult

INGREDIENTS Wild duck 1 L chicken stock 500 g tomato juice 3 g moss 25 g seaweed 50 g dry cep mushrooms 2 bay leaves 3 g caraway 3 cardamom pods 4 g dry coriander seeds 3 g juniper berry 2 g sumac powder Fresh pine branch 4 g thyme 200 g butter

Roasted mushrooms 3 pc hen of the wood 300 g funnel chanterelles 200 g black trumpets 400 g hedgehog Salad Fresh herbs Water cress Beach mustard Chard Chervil Rocket flowers Nasturtium flowers Beach mustard flowers

Chef's Tip

TEMPER THE DUCK FOR AT LEAST 1 HOUR. COOK FOR 10 MINUTES, REST FOR 5 MINUTES.

3

PREPARATION 1

Pluck and cut duck; preferably dry aged in the fridge for two days on a rack to allow air circulation. Then truss the duck and stuff with lemon thyme or normal thyme.

2

Preheat the oven at 190°C. Place the duck on a bed of hay glaze using a brush. Roast for around 20 minutes until the internal temperature of the breast gets to 4648°C. Allow the duck to rest for 10 min before carving; note that the internal temperature will rise up to 5558°C. If you like your duck cooked all the way and not medium leave the duck roasting for another 5 minutes, making sure to glaze heavily every 5 minutes.

4

Using a mortar and pestle crush caraway, cardamom, coriander seeds, sumac and the juniper berries. Then add the pine in order to smash the wood and the needles into the dried spices. Bring the ingredients altogether to boil then remove from the heat. Cover the pot for steeping around an hour then strain the liquid into another pot.Reduce by half on medium heat. Once the base is reduced by half using a hand blender Monte the butter by adding small cubes of cold butter into the glaze. Once you are done adding the butter, the glaze should have a thick consistency that it sticks to the back of the spoon. Season the finished glaze with salt and white wine vinegar to taste. Any variety of herbs can also work. After cleaning the mushrooms with a brush, cut the mushrooms. Start by roasting the hen of the wood and the hedgehog with some olive oil until they start to color. After that add the chanterelles and the black trumpet, do not stir the pan until the mushroom start to color and lose their moisture. When the mushrooms are cooked, season with salt and add 3 spoonfulls of the glaze and sauté quickly. Toss the herbs in white wine vinegar and olive oil and assemble the dish, topping the mushrooms with the flowers. Tarek Alameddine

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tarek_alameddine


THE

CULINARY DUO

Chefs from the Mรถvenpick create a delectable duo of dishes

Chef Ghazi El Sheikh, Ali Ibrahim

FLEUR D'EBENE

BEEF TENDERLOIN

By Chef Ali Ibrahim Mรถvenpick Hotel Beirut

By Chef Ghazi El Sheikh Mรถvenpick Hotel Beirut

SERVES

PREPARATION

COOKING

DIFFICULTY

8 - 10

30 min

30 min

Easy

PREPARATION

COOKING

DIFFICULTY

12

15 min

60 min

Moderate

INGREDIENTS

INGREDIENTS 250g Australian beef filet MP2 100g beetroot 80g fava beans

SERVES

500g red wine 100g honey 20g sugar 1g vanilla pods

100g artichoke 5g butter 5g salt and pepper

PREPARATION 1

Boil the beetroot and artichoke till then soften.

2

When done, cut the beetroot and artichoke into medium pieces and make a puree.

3

After boiling the fava beans, set aside and keep warm.

4

For the meat, cut into pieces and pan fry until your desired doneness.

5

Plate and garnish with sea salt and rosemary for garnish.

100g pears 1g rosemary 1g star anise Sticky red wine pears

PREPARATION 1

In a saucepan, combine wine, sugar, honey, rosemary, star anise and vanilla pods. Bring to a boil, reduce heat and simmer for 5 minutes.

2

While liquid is simmering, peel the pears. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.

3

Gently remove pears from liquid and allow to come to room temperature. Slice and serve with mascarpone cheese and fresh cream. You can also add strawberries and lemon juice. Mรถvenpick Hotel & Resort Beirut

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movenpickbeirut


BEEF TENDERLOIN

Fleur d'ebene


CLASSIC NOMAD By Wael Tannous The Malt Gallery

SERVES 1

PREPARATION 5 min

DIFFICULTY Moderate

INGREDIENTS 20 ml MONIN elderflower syrup 30 ml fresh lime juice 50 ml Nomad 1 dash Fee Brothers orange bitter Fresh thyme (for drink and garnish) Pinch of cinnamon powder Ice

PREPARATION 1

Put the thyme and muddle slightly add the rest of the ingredients except for the cinnamon in a shaker and shake well.

2

Pour in a glass over ice and burn the cinnamon powder on top while u sprinkle.

3

Garnish with fresh thyme and dehydrated lime or lemon.

+ Bartender's Tip YOU CAN REPLACE THE CINNAMON POWDER WITH A CINNAMON STICK.

The Malt Gallery

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themaltgallery


STRAWBERRY DAIQUIRI By Elie Abou Nasr Buskar Bar Catering

SERVES 1

PREPARATION 3 min

DIFFICULTY Moderate

INGREDIENTS 50 ml rum 30 ml strawberry purré 20 ml fresh lemon juice 20 ml simple syrup 10 ml agave syrup

Bartender's Tip

ADD TWO PIECES OF MUDDLED STRAWBERRIES IN THE COCKTAIL GLASS AND POUR THE DRINK ON TOP. 92 | tasteandflavors.com

PREPARATION 1

Add all of the ingredients into a shaker with ice. Shake and strain.

2

Garnish with a fresh strawberry. Buskar

buskarlb


GOURMET AGENDA COOKING CLASSES DESIR NOIR Artisanal chocolate shop offering chocolate workshop, cooking workshop with various cooking classes. 01 899163, 03 635231 desirnoiratelier EUREKA Eureka offers a series of activities in order to stimulate creativity and learning. Adults are welcome to participate in activities such as cooking and Oenology. 04 521126 eurekabbc.com 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. 01 200391 kitchenlabo.com LAMINA’S KITCHEN Four programs: Kids’ Cookery Classes, Private Cooking Event, Team at the Kitchen and the Taste of Lebanon program experiencing Lebanon’s authentic cuisine. 03 602949 laminaskitchen.com LE CORDON BLEU LEBANON Gourmet & Short Courses A wide selection of short courses for cooking enthusiasts of all levels. 09 857557 cordonbleu.edu

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LES DELICES DE DALAL Cooking classes are held at the Regency Palace Hotel in Adma. 03 258787 delidalal.com 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 marounchedid.com NICOLE GIBEILY Cooking classes and catering. 03 672918

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