Cooking Class with the Embassy of Lebanon
Asia Society Korea organized a cooking class program with the Embassy of Lebanon and Lotte Culture Center, in Myeongdong on August 27, and in Jamsil on October 15. H.E. Antoine Azzam, Ambassador of Lebanon to the Republic of Korea, and Chef Abdallah Sanyour from the Ambassador’s residence, introduced the traditional recipe for Lebanese tabbouleh (salad) and hummus (chickpea paste).
Tabbouleh is a vegetarian salad made mostly of finely chopped parsley, with tomato, onion, and bulgur, and then seasoned with olive oil, lemon juice, salt, and pepper. The fresh aroma of the parsley blends perfectly with the richness of olive oil and the acidity of the lemon juice, creating a well-rounded salad that goes well with a variety of main dishes. This dish is a mezze (the Lebanese version of appetizers) and has quickly gained popularity worldwide.
Hummus is a spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, and salt. It can also be made with other varieties of beans or vegetables such as eggplant. Hummus is rich in protein and useful for both vegetarian and non-vegetarian diets. It goes surprisingly well with Korean food such as samgeupsal (grilled pork belly) or gopchang (grilled pork intestine), as well as chopped vegetables and other side dishes. The trajectory of hummus in the global market has been astonishing, with demand growing year after year. Hummus is undoubtedly becoming an irreplaceable dish on dinner tables worldwide. After the participants finished making tabbouleh, Chef Abdallah shared the hummus with everyone as a memorable way to wrap up a great day of Lebanese cooking.