Season Two, Fall 2007
Lebanese Mezze and Wine from the Bekaa Valley
People have been making wine in Lebanon for centuries. We often hear comparisons between New World wines and Old World wines, but what about Ancient World wines? Traditionally, arak, an anise- flavored alcohol, is what accompanies the many little plates that are known as mezze. However, we encourage you to go out and buy a bottle of wine from the Bekaa Valley to enjoy with these simple, healthy Mediterranean dishes.
COOKING SHOW
Lebanese hummus is one of the best things you can eat, both for its nutritional value and for its taste. It takes some time, but when hummus is made from scratch, by reconstituting the chickpeas, and making your own tahini from sesame seeds, the results are incomparable. You will never buy hummus again after you taste it fresh from your own kitchen.
COOKING SHOW
Tabboulle is a traditional Lebanese mezze made basically with bulgur, parsley, lemon juice, and olive oil. Bulghur is cracked wheat, a whole grain that is tremendously nutritious and easy to make. All it requires is a quick 20 minute soak, and that is it! If you haven't already, check out the Lentil and Bulghur salad from our diabetes menu, so that you know two ways of preparing the wholesome grain.
COOKING SHOW
Although there are many dishes that go into a traditional Lebanese menu, this one is our own invention for the fall. Vegetables in season in the fall are cauliflower, broccoli, brussel sprouts, carrots, etc. We slowly roast an array of these vegetables and then dip them in a roasted garlic and yogurt sauce spiced up with cumin and paprika. This is great if you are having some people over and want something easy to serve.
