Sabah Al Yasmine - Ramblings of a Chef

Sabah Al Moloukhiya

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Moloukhiya, or Jew's Mallow is prepared across the Levant and Egypt. Each recipe is different, all about the consistency and the serving

Bethany Kehdy, a champion of Middle Eastern food

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Fadi and Bethany chat about the "right" use of hummus, the history and diversity of Levantine cuisine and of the beautiful books Bethany wrote. 

String beans have arrived! Fasouliya's recipe

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

 

It is fasouliya season! all over the country, beautiful green string beans have matured and ready to be enjoyed!

This recipe is a simple stew loved by many for its deep tastes of the beginning of summer. 

 

Moeen Abuzaid, a culinary genius modernising Levantine food

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Fadi and Moeen talk about memories of chidhood, Moeen's career from Amman to New York and the future of modernising our cuisines. 

Sabah Al Freekeh

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

Can one have a fetish ingredient? maybe not one only but a few and freekeh is definitely one of them for Chef Fadi Kattan.

In today's episode, Fadi shares with you a recipe of freekel bil wij. Freekeh with a beautiful "face" of mince meat, pine nuts and alamonds. 

Chef Joe Barza, avant-garde defender of Levantine cuisine

 

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Fadi and Joe talk about the modernising of Levantine cuisine, the need for more exploration of the cuisines of Lebanon, Syria, Palestine and Jordan, and about Joe's favourites. 

Wissam Joubran, from the oud to the mokra

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Fadi and Wissam Joubran from the Trio Joubran take you through the herbs, the flavours and the dishes of Palestine. Wissam tells us about his family's passion for zaatar, mokra and akub.

 

  

Sabah Al Kabab

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

Kabab, kabab, kabab! The shout you hear around some markets in Palestine or the seated long mezzes and kabab! 

A beautifully fragrant grilled meat with flavours of Palestine. 

Tom Hunt, Eating for Pleasure, People & Planet

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

 

Fadi and Tom Hunt chat about responsible sustainable cooking, Tom's trip to Palestine and his new book.  

Kussa bil laban

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.

Stuffed courgettes. Again? well yes, we do tend to stuff vegetables a lot around here. This time they are cooked in a laban sauce (yogurt). 

We use two types of Laban, the regular yogurt or the jameed yogurt. Here the Chef shares both recipes but clearly his heart leans towards jameed.