While in Leb some friends and I had the opportunity to take some cooking class from Chef Afif, a first-class Lebanese chef who runs the culinary school at the Lebanese-American University. He taught us how to make Mutabal, or Baba Ghanoush as it's more commonly known.
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Chef Afif's kitchen was industrial grade.
It has everything needed to large quatities of tradition Lebanese food.. |
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| Baba Ghanoush starts with eggplant roasted on an open flame, then peeled and chopped. |
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| Chef Afif said I had the best chopping skills. Apparently it's in the wrist. |
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| Kerry and I trying to plate our dishes. I felt like I was on Food Network. |
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| Sweet, but completely the wrong shape. ;o) |
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Robert and I peeled garlic for the garlic sauce.
We needed a lot so it took awhile. |
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| He looks like a natural. |
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| Chef Afif was a great teacher. |
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So, getting Lebanese food into the right shape in the dish is harder than it looks.
Let's just say it took us awhile. |
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| Chef Afif thought it turned out alright. |
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| Baba Ghanoush |
Want to make Baba Ghanoush? You can try this recipe, adpated for American kitchens and measurements:
http://www.food.com/recipe/baba-ghanoush-the-best-in-the-world-67570
