[caption id="attachment_1612" align="aligncenter" width="900"]
Raymonda with Alberto, Gabriel and Natalia[/caption]
During the past week, the Food Heritage Foundation took part of the Chef’s Cut culinary seminars in Lebanon, by providing cooking sessions to cooks from Ireland and Chili.
[caption id="attachment_1613" align="alignnone" width="900"]
Making Shakshouka[/caption]
The cooking sessions were given by two hosts on darb el karam - food heritage trail: Raymonda Nakhle and Lina Haddad; they were inspired from the traditional menus served at the tables d’hôte of both ladies in West Bekaa.
[caption id="attachment_1615" align="aligncenter" width="900"]
Sheikh el mehshe served with rice[/caption]
The first session was given by Raymonda at the apartment kitchen of the visitors in Beirut. The chefs learned how to prepare shakshouka (stir-fried green pepper with onions) and onion tajine as appetizers, sheikh mehshi (stuffed eggplant) cooked in laban for the main dish and ashta with homemade honey and mulberry jam for dessert. Raymonda cooked traditional Lebanese recipes using local ingredients from her village and region.
[caption id="attachment_1616" align="alignnone" width="900"]
Ashta decorated with mulberry jam, grounded pistachio and orange blossom jam[/caption]
On the second day, FHF and the Chef’s Cut teams were hosted by Chateau Heritage winery in Qab Elias where Lina’s fall menu was highlighted: pumpkin kebbe (kebbit laktin) and pumpkin mutabbal as appetizers, pumpkin zenkoul as a main dish and hare’ osbao for dessert.
[caption id="attachment_1618" align="alignnone" width="900"]
Alberto cutting and pealing the pumpkin[/caption]
The chefs learned how to make kebbe and enjoyed making the small balls for the zenkoul, and everyone enjoyed tasting the various delicious types of wines of the chateau.
[caption id="attachment_1617" align="alignnone" width="900"]
Lina preparing the kebbe stuffing[/caption]
The objective of the Chef’s Cut culinary seminars around the world is to provide food lovers an authentic culinary experience with local people. FHF team and darb el karam ladies were delighted to be part of this event, and to share their cooking stories and know-how.
[caption id="attachment_1619" align="alignnone" width="900"]
The group enjoying making zenkoul balls[/caption]
[caption id="attachment_1620" align="aligncenter" width="900"]
Pumpkin mutabbal[/caption]
[caption id="attachment_1621" align="alignnone" width="900"]
After the cooking session, everyone savored the famous West Bekaa zenkoul[/caption]
Raymonda with Alberto, Gabriel and Natalia[/caption]
During the past week, the Food Heritage Foundation took part of the Chef’s Cut culinary seminars in Lebanon, by providing cooking sessions to cooks from Ireland and Chili.
[caption id="attachment_1613" align="alignnone" width="900"] Making Shakshouka[/caption]
The cooking sessions were given by two hosts on darb el karam - food heritage trail: Raymonda Nakhle and Lina Haddad; they were inspired from the traditional menus served at the tables d’hôte of both ladies in West Bekaa.
[caption id="attachment_1615" align="aligncenter" width="900"] Sheikh el mehshe served with rice[/caption]
The first session was given by Raymonda at the apartment kitchen of the visitors in Beirut. The chefs learned how to prepare shakshouka (stir-fried green pepper with onions) and onion tajine as appetizers, sheikh mehshi (stuffed eggplant) cooked in laban for the main dish and ashta with homemade honey and mulberry jam for dessert. Raymonda cooked traditional Lebanese recipes using local ingredients from her village and region.
[caption id="attachment_1616" align="alignnone" width="900"] Ashta decorated with mulberry jam, grounded pistachio and orange blossom jam[/caption]
On the second day, FHF and the Chef’s Cut teams were hosted by Chateau Heritage winery in Qab Elias where Lina’s fall menu was highlighted: pumpkin kebbe (kebbit laktin) and pumpkin mutabbal as appetizers, pumpkin zenkoul as a main dish and hare’ osbao for dessert.
[caption id="attachment_1618" align="alignnone" width="900"] Alberto cutting and pealing the pumpkin[/caption]
The chefs learned how to make kebbe and enjoyed making the small balls for the zenkoul, and everyone enjoyed tasting the various delicious types of wines of the chateau.
[caption id="attachment_1617" align="alignnone" width="900"] Lina preparing the kebbe stuffing[/caption]
The objective of the Chef’s Cut culinary seminars around the world is to provide food lovers an authentic culinary experience with local people. FHF team and darb el karam ladies were delighted to be part of this event, and to share their cooking stories and know-how.
[caption id="attachment_1619" align="alignnone" width="900"] The group enjoying making zenkoul balls[/caption]
[caption id="attachment_1620" align="aligncenter" width="900"] Pumpkin mutabbal[/caption]
[caption id="attachment_1621" align="alignnone" width="900"] After the cooking session, everyone savored the famous West Bekaa zenkoul[/caption]