My guest is Chef Kamal Al-Faqih with his new book Classic Lebanese Cuisine.
The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is esteemed for its health benefits. Abounding in a wealth of heart-healthy ingredients—including fresh vegetables, grains, herbs, and spices; poultry; lamb; yogurt; and olive oil—it yields meals replete with robust, earthy flavors. In Classic Lebanese Cuisine, a leading chef presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Many recipes include several variations, giving you the option of preparing a vegetarian dish or adding chicken, lamb, or beef.
Featuring favorites such as baba ghannouj, tabbouli, and kibbi, and a large variety of Lebanese classics ranging from entrees to hors d’oeuvres, salads, desserts, and side dishes, this book also presents Chef Kamal Al-Faqih’s signature dishes. From London broil layered with garlic yogurt and pita, to heart-healthy fire-roasted wheat with lamb, he developed these singularly sumptuous recipes over two decades as the preeminent Mediterranean caterer in the Washington, D.C., area. Feedback from clients, friends, and family allowed him to focus on each dish individually and refine the ingredients and flavors. And, more recently, he devoted two years to further perfecting these recipes—for this book.
We are lucky to have a great selection of Lebanese restaurants here in Wichita, but if you want to try making this cuisine at home Chef Kamal’s books is a kitchen requirement!
Good Life Guy’s Wine of the Week, available at Jacob Liquor Exchange at Rock Road and 29th St. North
Wine of The Week: From Lebanon & The Bekaa Valley
2001 Chateau Musar Hochar Père et Fils
2001 Chateau Musar Hochar Père et FilsProduced by Château Musar and derived from old vines with low yield, the Hochar Père et Fils is in harmony with the evolution of taste in the 21st century.
A mix of cabernet sauvignon-25%, of carignan-25% with a dominance of cinsault-50% and a hint of grenache, the HPF is partially aged in oak vats 6 to 9 months.
A mix of cabernet sauvignon-25%, of carignan-25% with a dominance of cinsault-50% and a hint of grenache, the HPF is partially aged in oak vats 6 to 9 months.
“Serge Hochar is a remarkable man – after all would you brave the ravages of war just to make wine? Only the vintages of 1976 and 1984 succumbed and became another casualty of war, but Serge has stuck it out to fight his “own personal battle”. The wine is supple and balanced with complex layers of berry fruits; mulberries, blackcurrants and redcurrants with a touch of cedar.”
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