Description |
1 online resource (streaming video file) (25 min. 6 sec.) ; 151529902 bytes |
Series |
Food Safari ; Series 1, Episode 10 |
Summary |
This week the series goes in search of the fresh green flavours of Lebanese food and Maeve visits one of her favourite Middle Eastern emporiums with master chef Greg Malouf to discover how to choose the best tahini, yoghurt, burgul, chick peas and spice mixes for use in the Lebanese kitchen.Maeve's friend Jinan Afiouny discusses the concept of the many delicious dishes that make up mezza and young chef Katia Faraj makes a really simple baba ganouj. Next, Maeve visits Samira Saab whose tabouli is legendary and who has simple tips on making it taste amazing. Butcher Ahmad Fettayleh talks about the lamb mince speciality mixed with fresh herbs and spices called kafta. We see the incredible process by which Lebanese bread is made with Elias Moawad and we're introduced to the very different, very delicious Lebanese-style pizzas with Sam Fakoury. Greg Malouf then bakes a fabulous Tasmanian salmon with a tarator sauce and salad and to finish, we have a rundown of the incredible range of sweets with young pastry chef Rabih Chami. (Commissioned by SBS Independent, in English) |
Event |
Broadcast 2014-05-06 at 18:00:00 |
Notes |
Classification: G |
Subject |
Recipes.
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Cooking (Salad dressing)
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Cooking, Lebanese.
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Cooking, Moroccan.
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Cooking -- Technique.
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Lebanon.
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Form |
Streaming video
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Author |
O'Meara, Maeve, host
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Chami, Rabih, contributor
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Fakoury, Sam, contributor
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Fettayleh, Ahmad, contributor
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Malouf, Greg, contributor
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Moawad, Elias, contributor
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Saab, Samira, contributor
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