Journey into the kitchen – Lebanon: mezzé – Watch the full show

The epicurean meal of Lebanon: the mezzé
In the land of Cedar, mezzé is king. The farandole of small dishes that make up mezzé are numerous, but our journalist Clémence Fournival focused on the classics of Levantine cuisine: tabbouleh, which the Lebanese eat before they can even walk, moutabal – local eggplant caviar – and stuffed vine leaves. All prepared by the region’s culinary icon, Kamal Mouzawak. For his part, Pierre Raffard, food geographer, takes a detour through the Ottoman Empire to explain the origin of mezzés, draws up an overview of Lebanon, with its varied identities, and evokes the hummus war raging between Israel and Lebanon.

The taste of the country: Louay, a Lebanese in Poland
His country is experiencing the crisis, so Louay, born in Lebanon, set down his suitcases in Krakow. But his country never leaves him, especially not in the kitchen. For his Lebanese friends, he prepares a kebbé. If finding halal meat is difficult in Krakow, sumac is everywhere, to the great astonishment of our exile. However, his taste is not as pronounced… So nostalgia for the country and memories of his father take hold of him. But on the banks of the Vistula, Louay remains a Lebanese proud of his cuisine and his original homeland.

To your pots!
For those with a sweet tooth, we offer you a mezzé recipe, easy to reproduce at home. Put on your most beautiful apron!

 

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The mezzé recipe

 

Ingredients for 6 people: 

 

3 bunches of parsley

2 bunches of mint

8 tomatoes

2 lemons

3 green onions

60 g fine bulgur

30 small vine leaves

 

Preparation steps: 

 

Taboulé : 

 

Cut 5 tomatoes into small cubes, slice two bunches of parsley.Â

 

Mix the bulgur with the tomatoes for good absorption of the tomato juice.

 

Chop 1 bunch of mint very finely, slice 2 onions and add everything with the parsley.

 

Mix, cover and refrigerate for 1 hour.

 

Remove from the fridge, season the tabbouleh with the juice of 2 lemons and 4 tbsp. Ã s. olive oil.

 

Mix one last time.

 

Stuffed vine leaves:

 

Make a stuffing by cutting and mixing the rest of the tomatoes, onions, mint and parsley which you will place in the vine leaf.

 

Close the sheet around it.

 

Place the stuffed leaves one on top of the other in a pot, cover and cook for 30 minutes over low heat.