Every now and then I have a perfect lunch and this is what happened today thanks to my friend Jerome and my brand new meat grinder. Jerome (who is head chef at Mosimann’s) gave me some fabulous lamb (from the top of the leg, which he calls single muscle) for me to make kibbeh nayeh. As for the meat grinder, I wouldn’t have bought one if I hadn’t lost Ramiz, my brilliant Lebanese butcher at Zeina who decided to return to the home country. This said, I am pleased to have it because I now have total control over my kibbeh which is not to say that I would not have left this control with Ramiz if he had not abandoned me and many other faithful clients! Anyhow, I thought I would share with you the way to the ultimate kibbeh nayeh.
Very soon I will be going to California for WOF which theme this year is Arc of Flavors. I am looking forward to the conference of course but I also can’t wait to see my newly-engaged nephew and his fiancee and my niece and all my friends including lovely Amy, who as some of you may know, helped me cook my birthday party. I love cooking with Amy. Not only is she a marvellous chef (at Chez Panisse) but she is also a fabulous partner in the kitchen with the sweetest character and no ego in play; and she is very silent as she works — I am totally paranoid about noise. And to make things even better, Amy loves my Lebanese food as much as I love hers. So, when we saw the fresh borlotti beans at la Fromagerie, I told her about my mother’s fassulia (beans in arabic) bil-lahmeh (meat), and how she used to prepare it with pork skin in a tomato sauce. As luck would have it, I had received that morning wonderful pork belly from Packington Free Range farm. So, we decided to buy the beans to cook with the pork.
Well, the baby lamb and stuffed tripe of a few weeks back were a trial run for last night’s dinner which I cooked for four chefs, an eminent food writer and a restaurant owner. Except that this time, the beautiful baby was a goat, all tender and pink like a baby should be with the sweetest and teeniest testicles I have ever seen.
Just back from a week in Doha, Qatar where I spent much of my time going from one feast to the next, not unlike what I had done last year when I was filming Al Chef Yaktachef (the Chef Discovers) in the UAE. So, I thought I would post pictures of a wedding feast we’d filmed where baby goats were being washed (like babies) before being seasoned with spices and put to roast in huge pots over wood fires.