Simon Says

Due to my mother somewhere along the way I became obsessed with food. Not so much eating it, but more about learning and cooking. It forced me to enroll myself at the Ecole Hotelier de Beyrouth. Even though my dad wanted me to become a carpenter and run his business, I chose to become a cook and tried to cook with mum and learn whatever I could from her and my grandmother alike.

That was it! Cooking for me is the best compliment I could receive. It is simply divine to see people relish the food that I have prepared and to see the perfect look of satisfaction on their faces. It was that look that had me hooked.

One of the things I enjoy the most is creating a recipe on the spur of the moment. The ideas seem to emerge in my head and I feel the immediate urgency to capture these ideas in a creation. Those who know me know that it never really ends there!

I like to experiment and combine flavors and aromas and I want to “Experience the senses” Whether it is from a bite or a spoonful, your tongue begins to tingle with the burst of flavors that you have been craving for all along.

The look on those faces made it all worthwhile for me to pursue a career where I can cook and eat food for hours.

Today, I feel quite proud with every mention, award, and accolade that I have achieved. I would stop and say thank you mom! I am so blessed you allowed me to follow you around your kitchen.

Food is comfort! It is healthy and wholesome. A fusion of flavors is the next roller coaster ride for us but it must be good.

When inviting friends or family for a dinner, try to look at the entire planning process of the evening meal. Pick a selection of dishes that you would like to serve and create a menu around it and look up some recipes. Maybe you want to test the dishes that you have picked and perfect them and make them your own by adjusting spices and flavour!

Don’t be intimidated have fun!

I think planning is definitely my absolute favorite part .I admit that paying just a little more attention to detail with the selection of the dishes and preparation of the meal makes me happy!

I adored my grandmother’s cooking, who at the awesome age of 90 was still baking and cooking some incredible dishes.

She lived with us and I remember her silver hair gleaming in the sunlit kitchen, her small hands kneading or chopping. She tells stories—sometimes happy, but often sad of how they survived on very little during the war. Both my sister and I could

listen to her for hours, my eyes often welling up at the courageous lady standing in front of us making one of her specialties and one of my guilty pleasures!

HALAWET JIBEN

By far my favorite sweet and she would make it especially for me. It is a traditional Lebanese dessert; and the main Ingredient is sheets of sweet cheese dough stuffed with Achta sweet cream, drenched with sugar syrup and orange flower water. A dessert which only I could enjoy (because my mother
did not do for us). It is cheesecake of the East!

Ingredients
For the Rolled

• 400 g mozzarella cheese
• 3 / 4 cup fine semolina (~ 150g)
• 3 / 4 cup water + orange flower water (50/50) (~ 200 ml)

For the Filling

• 250 g ricotta
• 250 g mascarpone

For the Sugar syrup to the orange flower water

• 1 cup of sugar
• 1 cup of water
• 2 tbsp. orange flower water
• Teaspoon of fresh squeezed lemon juice

Method

1. Prepare the syrup: In a saucepan, heat sugar, water and orange flower water.
2. Bring to a boil and boil for several minutes until the syrup thickens
3. Add lemon (it is important not to color the syrup).

The filling:

1. Whisk the ricotta and mascarpone to soften and set aside.
2. Chop the mozzarella in food processor.
3. In a skillet / frying pan (non-stick is important!), Cook the semolina for 2 minutes, then add cheese.
4. Mix immediately the water and the orange flower water
5. Mix thoroughly until a dough comes together remove from heat.
6. Prepare two rectangular trays (about 25 * 35 cm)

1. Pour cold syrup, spreading over the surfaces of the trays
2. Divide the dough in half dip your hands into the cold syrup patting and stretching the dough to cover the tray.
3. Pipe or Place the filling on one side all across the width of the dough.
4. Roll (do 2 laps), then cut. Repeat until finished.
5. That should be 4 rolls per tray.

1. Trim the end and discard then cut on angle into bit size pieces, Keep refrigerated.
2. Bring to room temperature before serving
3. Place on serving platters and sprinkle with pistachios and a drizzle of sugar syrup at the last moment.

GRANDMA’S BAKED CHICKEN CASSEROLE

Ingredients

• 2 tablespoons extra-virgin olive oil
• One 3-pound chicken, cut into 8 pieces
• Salt and freshly ground white pepper
• 2 tablespoons unsalted butter
• 12 cipollini onions, peeled and trimmed
• 4 shallots, peeled and trimmed
• 2 heads garlic, cloves separated but not peeled
• 3 sprigs thyme
• 4 small Yukon gold potatoes, peeled and cut into 1 ½-inch chunks
• 2 small celery roots, peeled and cut into 1 ½ inch chunks
• 12 small cremini or oyster mushrooms, cleaned and trimmed
• 2 cups homemade unsalted chicken stock or store-bought low-sodium chicken broth
• 3 tablespoon fresh coriander roughly chopped

Method

1. Center a rack in the oven and preheat to 375°F.
2. Working over medium-high heat, warm the olive oil in a 12-inch ovenproof sauté pan or skillet – choose one with high-sides and a cover.
3. Season the chicken pieces all over with salt and pepper, slip them into the pan, and cook until they are well browned on all sides, about 10 to 15 minutes.
4. Take your time – you want a nice, deep color and you also want to cook the chickens three-quarters through at this point. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place while you work on the vegetables.
5. Pour off all but 2 tablespoons of the cooking fat from the pan.
6. Lower the heat to medium, add the butter, the onions, shallots, garlic and thyme and cook and stir just until the vegetables start to take on a little color, about 3 minutes.
7. Add the potatoes, celery root, and cook 1 to 2 minutes,
8. Add the mushrooms, season with salt and pepper and return the chicken to the pan.
9. Add the chicken stock, bring to the boil, and slide the pan into the oven.
10. Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through.
11. Spoon everything onto a warm serving platter or into an attractive casserole sprinkle with the chopped coriander.

Serves 4

ARUGULA PESTO

Ingredients 

• 2 large handfuls of arugula, rinsed and dried
• 3 Tbsp. pine-nuts
• 3 Tbsp. olive oil
• 2 garlic cloves, peeled

Method

1. Combine all ingredients in a food processor or in mortar Pestle just like my grandmother did (preferably)
2. Try a bit, and add more of any of the ingredients to suit your taste.
3. Serve over sliced tomato salad

OLIVE PESTO

Ingredients 

• ½ cup black olives
• 3 Tbsp. pine-nuts
• 3 Tbsp. olive oil
• 2 garlic cloves, peeled
• 1 tsp. lemon juice

Method

1. Combine all ingredients in a food processor or in mortar Pestle just like my grandmother did (preferably)
2. Try a bit, and add more of any of the ingredients to suit your taste.
3. Serve with Labneh and toasted pita breads

LABNEH

Ingredients

• 750g whole fat yogurt
• 1 tsp kosher salt

Method

1. Combine the yogurt and salt together and mix well,
2. Set colander over bowl and let it drain in the fridge for 24-36 hours
3. Line a colander or other large strainer with pieces of cheese cloth then place the mixtures into the centre of the cheese cloth

1. Check in a few hours to make sure the liquid doesn’t overflow and empty bowl if necessary
2. The yoghurt is ready when most of the liquid has drained out and the remaining yogurt is thick with a firm texture.
3. Remove the Labneh from the cloth transfer to an air tight container to refrigerate until ready to use (should last 1 week refrigerated.)
4. You can scoop the Labneh into balls with an ice-cream scoop
5. Place the balls of Labneh into a sterilised jar along with fresh herbs, garlic cloves and a sprinkling of sea salt.
6. Then fill the jar with olive oil.
7. Serve it simply with olive pesto and crusty bread.

Makes approximately 2 cups

Sahten! Bon appetit!

-Simon