An oriental and mixed wind blows on our plates: in the wake of hummus, discover new flavors. Yalla!
The country of hummus
Driven by veggie and vegan fashion , this mashed chickpea mix has become trendy and highly addictive, far beyond its original Near Eastern basin. Very easy to make at home (drained chickpeas lemon juice, olive oil, 2 tablespoons of tahini, a hint of garlic and cumin), she invites herself on all occasions: dip as an aperitif, with grilled meats ...
Flavors to discover
In the process, let's also adopt other key flavors of the cedar country, now easily available (in oriental groceries, online sales and even supermarkets): sumac (lemon red spice), zaatar (mixture of sumac, thyme and sesame), pomegranate molasses (a top condiment for changing balsamic velvet), freekeh (green bulgur), labneh and haloumi (yogurt and cheese) ...
The cuisine of miscegenation
Like the famous mezze, assorted hot or cold but ultra generous, the Lebanese cuisine is distinguished by its diversity and friendliness. Chef and "culinary activist", Kamal Mouzawak brings together his country divided by cooking, with women of all faiths, as evidenced by his fascinating book ( Lebanese Manger , 320 pp., 29 €, Marabout ed.). Fattouche salad, baba ganoush, keftas, falafels: the essential recipes are also to discover in Liza, the Lebanese (224 p., € 26.90, Alain Ducasse ed), which puts them within our reach and makes us salivate.
