Results tagged flatbread from David Lebovitz

One of the great regrets I had in life was when I went to Beirut and didn’t go to the Tawlet Souk el Tayeb, a culinary project supporting local farmers, cooks, and producers. There’s also a weekly farmers’ market, classes and meals. Because my schedule was so packed on my trip, as much as I tried, I didn’t make it. A few years later – as…

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As much as we like to rib each other about our differences, France is no different from America when it comes to a few things. You can discuss amongst yourselves some of the other things, but the one I want to talk about today is green onions, or scallions, as they’re called in certain parts of the United States. No one can quite agree on what…

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Whew! Last week was a busy one. I was on a deadline for a book, and as always, the last few weeks were a sprint to the finish. My neck still smarts from being glued to my computer, but it was nothing a few post-writing cocktails couldn’t fix. However I barely had time to shop or do much cooking while I had hammering out words. I’m not really a…

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I’ve been thinking about man’oushe for years, ever since I went to Lebanon and someone handed me a warm flatbread right out of the wood-fired oven. It was the perfect snack: A warm, slightly supple dough slathered with za’atar, an herbaceous seasoning blend punctuated with sumac and sesame seeds. It has a slightly astringent flavor, due to the tang of sumac and the sharpness of the wild…

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Lebanese Meze

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.” Fortunately I never had to, because true to his word, each…

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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. While I suspect if I pressed them further, they…

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