Lebanese Mezze
Discover the Lebanese ritual of mezze. Small dishes designed to begin a meal, fill a table and encourage leisurely grazing.
Australian chef of Lebanese descent, author and culinary consultant, 1960 - 2024.
Lebanese Mezze is vibrant and visually appealing, but its true essence lies in the quality and importance of its ingredients
Lebanese cuisine is a vibrant and diverse culinary tradition that beautifully reflects Lebanon’s rich cultural heritage. Renowned for its emphasis on fresh, wholesome ingredients and a balanced use of spices and herbs, it offers a wide array of dishes that are often shared, fostering a sense of community and togetherness.
Many dishes are served with bread, eliminating the need for cutlery, and inviting you to savor the food with your hands. The cuisine features an abundance of dips and sauces, perfect for this hands-on dining experience.
In this course, Greg Malouf, a pioneer of modern Middle Eastern cuisine in Australia, shares his expert tips—from achieving the perfect creamy, silky hummus to mastering the ideal consistency for falafels, crispy on the outside and soft on the inside.
By the end of this online course, you will:
- Master the art of Middle Eastern seasoning.
- Become familiar with the most popular Lebanese dishes.
- Perfect the control of diverse textures, managing creaminess, crispiness, and tender chewiness with ease.
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Course Syllabus
Course Content
Chapter 2 - Malouf’s silky hummus with porcini salad
Chapter 3 - Saffron labneh with fennel
Chapter 4 - Tarragon and harissa labneh with cucumber
Chapter 5 - Malouf’s Baba ganoush with chili brick wafers
Chapter 6 - Hazelnut falafel, tahini sauce, pickled turnips
Chapter 7 - Raw Kofta ‘nayee’ - Lebanese style Prime beef tartare with basil, marjoram and smoky chili
Chapter 8 - Giant prawns in kataifi crumbs
Chapter 9 - Sambousak with chicken, dates, kashkaval cheese
Chapter 10 - Traditional cauliflower tabbouleh
Chapter 11 - Pistachio baklawa cigars
Before you go
Learn the art of contemporary mezze from a Michelin Star restaurant leader
What you'll learn
Through iconic recipes, you’ll not only deepen your understanding of Lebanese cuisine but also gain skills that can be applied across various culinary traditions.
Malouf’s Hummus with tahini and porcini salad: Learn to create traditional hummus with tahini by pureeing chickpeas to achieve the perfect flavor and texture. This dish is elevated with a porcini salad, offering a unique blend of earthy mushrooms and the creamy, nutty hummus.
Labneh: Master the art of making creamy yogurt cheese, a staple in mezze, often served with extra virgin olive oil at the start of a meal. This versatile recipe allows for flavor variations such as harissa, saffron, and tarragon, as demonstrated in the course.
Baba Ganoush with Chili Brick Wafers: Develop the technique of roasting eggplants over an open flame to infuse a smoky flavor into your baba ganoush. This dish is paired with crisp, zig-zag wafers made from brick pastry, adding a delightful crunch.
Hazelnut Falafel: Create the best falafel with a nutty twist, perfecting its texture, moisture, and crunchiness. The course also covers how to make a creamy tahini sauce and plate the dish with pickled turnips and fried za’atar for a stunning presentation.
Prawns in Kanafa Crumbs: Learn to prepare prawns mixed with shredded pastry, breadcrumbs, cheese, zest, and spices, then skewered and coated in a crispy kanafa crumbing mixture, delivering an exceptional flavor and texture combination.
Sambousak with Chicken, Dates, and Kashkaval Cheese: This dish, reminiscent of a savory pie or empanada, features a delicate crescent shape. The filling is exceptionally tender, bursting with unique aromas that highlight the fusion of flavors from the chicken, sweet dates, and rich kashkaval cheese.
Traditional Tabbouleh with Cauliflower: This Middle Eastern salad offers a gluten-free alternative with the addition of cauliflower instead of cracked wheat. It’s a vibrant blend of shredded parsley, tomato, green onions, lemon juice, olive oil, allspice, and mint, creating a colorful and refreshing salad.
Pistachio Baklawa Cigars: This version of the classic baklawa includes essential ingredients like pistachios, almonds, ginger, cinnamon, nutmeg, and clarified butter. Greg’s playful twist on the recipe features a fun “scrunchie” shape, adding a modern touch to this traditional dessert.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Hot pickling
- Dips from vegetables and legumes
- Replace bulgur with a gluten-free version
- Flavored syrup with lush ingredients
- Breadcrumb and deep-fry
- Make fresh cheese from yogurt
- How to use a cheesecloth
- Shape and bake filo pastry
- Shape and bake brick pastry
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Meet your Instructor
Australian chef of Lebanese descent, author and culinary consultant, 1960 - 2024.
A firm believer in the potential of Lebanese cuisine. His modern approach respected traditional dishes while incorporating architectural elements.
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