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Lebanese Food Safari
Food Safari goes in search of the fresh green flavours of Lebanese food and host Maeve O’Meara finds the biggest mound of fresh parsley being chopped for use in falafel, the delicious fried snacks made from chick peas that go so well with creamy hommous and smokey eggplant dip baba ghanouj and which Aussies have taken to with gusto. Maeve journeys into one of her favourite big Middle Eastern emporiums with master chef Greg Malouf ( of Melbourne’s acclaimed Momo restaurant) to discover how to choose the best tahini, yoghurt, burghul, chick peas and spice mixes for use in the Lebanese kitchen.
Maeve’s friend Jinan Afiouny discusses the concept of the many delicious dishes that make up mezza (“think Spanish tapas or Italian antipasto but bigger, better and more delicious!” she says) and young chef Katia Faraj makes a really simple baba ghanouj. Next, a visit with friend Samira Saab whose tabbouleh is legendary and who has simple tips on making it taste amazing, then to butcher Ahmad Fettayleh who talks about the lamb mince speciality mixed with fresh herbs and spices called kafta.
Maeve joins pioneering restaurateur Fouad Sayed for a barbie with kafta and learns the secret to all good Lebanese cooking is “the touch of the hand”. We see the incredible process by which Lebanese bread is made with Elias Moawad and we’re introduced to the very different, very delicious Lebanese style pizzas with Sam Fakoury. Greg Malouf then bakes the most fabulous Tasmanian salmon with a tarator sauce and salad and to finish, we have a rundown of the incredible range of sweets with young pastry chef Rabih Chami.
Featured Businesses
Nut Roaster
79-81 Chapel St
Lakemba NSW 2195
(02) 9759 1206
Summerland
457 Chapel Rd
Bankstown NSW 2200
(02) 9708 5107
Baalbeck Bakeries
99-105 Canterbury Rd
Canterbury NSW 2193
(02) 9790 3495
Yum Yum Lebanese & Gourmet Pizzas
709 Punchbowl Rd
Punchbowl NSW 2196
(02) 9740 3459
Featured Food & Recipes
Hot Tips
Vegeta for your schnitzels
Add extra flavour to your schnitzel mix by adding a teaspoon of Vegeta (a Croatian vegetable stock powder) to the egg mix. This unique flavour enhancer is used in much Croatian cooking.
Glossary
Sushi
A Japanese specialty based on moulded rice patties flavoured with rice vinegar. It comes as maki - rolled in Nori seaweed, or nigiri - slices of fresh raw seafood or other delicacies laid across the rice patty.
