Arabian Delights
The Age
Saturday September 11, 2004
Lebanese cuisine is colourful, robust and a feast for the eyes and the taste buds. To source some essential ingredients, head to Sydney Road, Brunswick. By Janet de Silva.
One of the best loved of the Lebanese mezzes, babaghanoush is a smokey-flavoured dip made from chargrilled eggplant, tahini, olive oil, lemon juice and garlic. Serve with pita bread.No Lebanese pantry would be complete without these three items. Pomegranate molasses is a sweet-sour syrup that adds a tangy oomph to dressings, marinades, meat dishes and even a vodka martini. Rose and orange blossom water add a subtle flavour to both sweet and savoury dishes. About $3.95 from Lebanese grocers and selected delis.It takes a bit of practice to get the hang of these traditional Lebanese water jugs, but your dinner party guests will have a lot of fun trying. Designed for communal swigging so your lips shouldn't touch the spout. Water jug, $7.50, from A1 Bakery, 643 Sydney Road, Brunswick. Tel: 9386 0440Lebanese coffee, ahwah, is deliciously thick and sweet and traditionally drunk throughout the day. It is brewed on the stove using a long-handled kettle known as a rakweh and often flavoured with cardamom or orange blossom water. Rakweh, $10.95, coffee cups, $7 a dozen, from A1 Bakery and other Lebanese grocers. Cumin and sumac are key spices in this cuisine. Sumac adds a sour, astringent flavour to a variety of dishes from meat and fish to vegetables. It comes from a dark, red berry that grows wild in the Mediterranean region. Sumac and cumin seeds are available from delis and supermarkets. Known as maamouls (or ma'amuls), these crumbly semolina-based cakes are filled with either crushed dates, almonds, pistachios or walnuts. There are different wooden moulds used depending on the filling - the date variety is circular and donut-like in shape. Moulds, $6.60 each, date maamouls, $3.50 for five, from A1 Bakery.
© 2004 The Age