Middle Eastern food with French flair

Cobe, Patricia
June 2009
FoodService Director;6/15/2009, Vol. 22 Issue 6, pFSB10
Trade Publication
The article discusses how U.S. food service operators integrated Turkish, Armenian and French menus into Lebanese cuisine. Philippe Massoud, executive chef-owner of ilili restaurant, infuses the restaurant's Middle Eastern menus baba ghannouj, the roasted eggplant spread, with Lebanese tahini and pomegranate. According to Al Diwan restaurant owner Jamal Kawwa, they focus on food quality than fancy presentation. The restaurant offers Fried Kebbeh, the classic dish of minced lamb mixed with bulgur, onions and pine nuts.


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