A tasty mix: Middle Eastern food<\/p>\n
JAKARTA (JP): Borders blur when it comes to finding where the
\nflavors of Turkish and Lebanese food originate.<\/p>\n
Culinary expert Laksmi Pamuntjak noted that both Mediterranean
\nand Middle Eastern cuisines had similar roots and that sometimes
\nthe same ingredients and herbs could be detected.<\/p>\n
\"I think Mediterranean cuisine has a more light, balsamic
\nvinegar dressing type quality about it, and a lot of herbs and
\naromatics, whereas Middle Eastern fare is a bit heavy with curry
\ncomponents to it.\"<\/p>\n
She added that Turkish food incorporated more dill, parsley,
\ncinnamon and allspice while Arabic cuisine used parsley, mint and
\ncumin.<\/p>\n
She also noticed that Lebanese restaurants served fresh
\nsalads, homous (chickpea puree with sesame oil) and tabouleh
\n(Lebanese green salad), all standard fare at Middle Eastern
\nrestaurants.<\/p>\n
Laksmi said of the restaurants to note, Anatolia and Al-
\nNafoura were up to scratch.<\/p>\n
\"They are modern, up-toned, stylish and cater to the demands
\nof a more sophisticated and educated audience. They also have a
\nmid-range wine list, which reflects the realization to cater to
\nmore educated and middle-class tastes and they are representative
\nof this trend.\"<\/p>\n
Sezas Zorlu, the head chef at the Anatolia and part owner of
\nthe Turkish Cafe, said he would rather classify Turkish food as
\ncoming from the \"Ottoman kitchen\", instead of Mediterranean or
\nMiddle Eastern cuisine.<\/p>\n
He said the dishes were all about meat: \"Meat and fish and
\nmeat and fish -- we hardly eat any chicken.\"<\/p>\n
The food was mild as the spices were all natural and only from
\nTurkey, which were brought out to the restaurants every three or
\nfour months, he said.<\/p>\n
Deepak added that 80 percent of the ingredients were from
\nTurkey, and even the chicken was imported.<\/p>\n
\"We don't go for quantity, we go for quality,\" Sezas added.<\/p>\n
Executive sous chef at Le Meridien's Al-Nafoura restaurant
\nChahid Youness said that Lebanese food was found throughout the
\nMediterranean area in most surrounding countries of Lebanon, and
\nit was almost the same as food from Turkey, with only the names
\nof the dishes being different.<\/p>\n
Best-selling items at Al-Nafoura are homous, tabouleh and
\nshawarma, a main course dish of lamb or sliced marinated chicken
\nwith different spices, grilled and served with oriental rice or
\nfrench fries at the restaurant, Youness said.<\/p>\n
Guests enjoy the dry Lebanese wine and also black tea, which
\nis bitter in taste, Youness said, adding that the wine's flavor
\nand popularity at mealtimes was strongly influenced by the French
\nduring their colonial period in the country.<\/p>\n
Another typical Lebanese beverage is arak, which is about 45
\npercent alcohol, and is made from grapes and anise seed, Youness
\nsaid.<\/p>\n
To properly cap off one's meal, an espresso cup of Lebanese
\ncoffee, a dark strong and bitter brew served with or without
\nsugar, is brought to the table.<\/p>\n
Youness said that coffee was de riguer in all Lebanese homes
\nfor visitors, whether it was requested or not.<\/p>\n
With the wide variety of dishes in Lebanese cuisine, diners
\nshould take their time and reserve a minimum of two hours to
\nenjoy their meal fully, he added. (Maria Kegel)<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/a-tasty-mix-middle-eastern-food-1447893297",
"image": ""
},
"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
}