
www.behindtheburner.com Keeping it authentic Lebanese, Chef Philippe Massoud reminds us that "cooking is tasting." Don't forget the Baba Ghannouj and be sure to pair your mezze with award winning Paumanok wine. "Technique Remove stems from the parsley before cutting, this makes the leaves easier to digest. Tip: Sharp knives make all the difference because dull knives will bruise the leaves. Tip: ""Cooking is tasting,"" continue to try the dish as you cook to make sure the flavors are right. Technique: Slice the Roma tomato on the edge and then vertically so that you can remove the core and seeds. Tip: Dress with chopped tomatoes and use ring-cut romaine lettuce leaves as a substitute for pita or other utensils. Technique: Puncture eggplant five or six times or else it will explode while roasting on the flame. Technique: Continue to turn eggplant over on an open flame until it becomes soft, smoky and charred. Tip: Allow eggplant to cool when finished roasting. You must let eggplant rest as one does with meat, to allow all the flavors to meld. Tip: Gently fold the eggplant, don't disturb its thick, yet delicate meat. Tip: Try to keep it authentic by using Lebanese tahini (sesame paste). Technique: ""Mezze"" is a Lebanese term similar to ""tapas"" or ""little bites."" You can make a meal out of these small dishes with hot, fresh pita and a delicious Paumanok wine. Tip: For this meal, Chef Massoud prefers a light, fruity, dry Chenin Blanc by Paumanok. "
Chef
Philippe Massoud
food
new york city
ilili
lebanese cooking
carolina alexa mcbride
baba ghannouj
tabbouleh
mezze