Results tagged flatbread from David Lebovitz

Lebanese Meze

labne with olive oil

The Lebanese are real “snackers”, a point brought home by Mazen Hajjar, the owner of 961, Lebanon’s first (and only) craft brewery that told me if I went into someone’s home in Lebanon and they offered a drink – but no bowl of nuts or seeds, “You should go…just get up and leave immediately.”

961 beer in Lebanon

Fortunately I never had to, because true to his word, each and every place in Lebanon where I was offered a drink, a generous bowl of bzoorat – some tasty combination of peanuts, hazelnuts, pistachios, sunflower and pumpkin seeds, etc. – were offered. And I always seemed to have my hand in a dish of them.

arak White Lady (gin cointreau lemon juice)

So it’s no surprise I went nuts, so to speak, at Al Rifai, considered one of the best nut roasters in Beirut. When I walked in, I was immediately drawn to the glowing glass and stainless-steel bins, radiating with the heat coming off the piles of freshly roasted nuts.

nuts

I picked up a few bags to bring home and it’s fun to choose your own from the dozens of nuts and seeds they offer. Some are plain, other spiced or glazed. And it’s fun to mix ‘em up. Showing true Lebanese hospitality, as I selected each one, the woman at the counter plunked down a little bowl of them for me to snack on while weighing and filling my bags. Good thing they didn’t weigh me on the way out, because I’m pretty sure I ate as much as I bought.

nuts, pistachios, etc

And now, I’m officially just as hooked as the Lebanese are. So it was a good thing Al Rifai has a large kiosk at the airport where I stocked up on even more bzoorat, along with all the locals, who also wanted to be as certain as I that we would have plenty of nuts and seeds while outside of the country. (Either that, or they were also looking for a way to pass their time when their plane got delayed for nine hours, too – oof.)

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Saj, Flatbreads and Lebanese Pastries

thin lebanese bread

Since a number of people have been asking, whenever I ask the bakers who are making flatbreads in Lebanon, specifically what their formula is for they breads they are rolling out (or tossing), I’ll get the same, vague response; “Flour and water..oh, and a little olive oil.” And that’s it, as they continue with their busywork.

Heloui stretching lebanese bread

While I suspect if I pressed them further, they might admit “Okay, and some yeast or leavening, and perhaps a pinch of salt.” But more than any recipe or baker’s formula, the most important ingredient that goes in to all the marvelous flatbreads I’m discovering in Lebanon: technique.

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