Latest news with #LevantineCuisine
Malay Mail
04-08-2025
- Entertainment
- Malay Mail
Expect an unlikely pairing of Levantine and Japanese for a happy meal at Zaataru, Taman Tun Dr Ismail
KUALA LUMPUR, Aug 4 — When chefs Ameer Alzalek, Andy Choy and Joel Kirk team up, good things like Zaataru happen. Like the spice za'atar it was named for, Zaataru's food is a blend of many different flavours and textures, pulled from the Levant region (Lebanon, Syria, Palestine and Jordan) and Japan, opening one's mind to some off-kilter twists. This partnership has food consultant Joel heading Zaataru, fresh from designing cocktail bar Coley's menu and previous projects at Bol and Lex's Patio Pantry. Backing him up is Ameer from Leen's Middle East Kitchen and S.A.J. Bistronomy — master of puffy breads baked to order in a scorching hot oven and the hot grill, an important part of Levantine cuisine. Rounding up the trio is Andy, restaurateur-chef of Chateau Dionne, NICE Bistronome, Doux Doux and La Lune, bringing in his know-how on opening restaurants from design and concept. As you walk up the stairs, the warm brick wall with its single light beaming like a beacon and the Japanese sliding door are a hint of the cuisines paired together inside the rich olive green and burnt orange hued restaurant. You will be greeted by Zaataru's name (left) as you walk in. Look for the pink neon signage above Big Boss HSP to find this delightful mix of Levantine and Japan. — Pictures by Lee Khang Yi Your experience starts with a complimentary assortment of pickles — yuzu beetroot, ginger, radish, cucumber, umeboshi — opening up your palate for what's to come. Most of them can take a rather tart profile, so go easy with them, except the yuzu beetroot which is a victorious pairing as the yuzu brings a brightness to the otherwise dreaded earthiness beetroot often suffers from. Don't ignore the pickles though once your orders hit the table, as I discovered they are great for cleansing my palate, allowing me to tackle the desserts or a richer dish. The menu offers sharing plates and also main meals like Joel's signature Sirloin Steak and fries, dressed with a Levantine spice butter. Hummus is integral to Levantine cuisine, as seen with Leen's smoked hummus and SAJ's charred chillies hummus, both cult favourites with diners there. This third version, a Bonito Hummus (RM30) goes rogue from its Levantine core, with an audacious pairing of Japanese superfood of kotsubu natto (kotsubu are smaller size beans), aonori and bonito flakes. Natto haters may (or not) change their minds as the creamy hummus tempers the nutty fermented soybeans, the bonito flakes dominate more, while the sticky-stringy pull of the beans give it a playfulness as you scoop it up with the fluffy Levantine bread. Curate the meal with small bites like Grilled Green Olives (RM22) that is steadfast in its piquancy, drowning out the mild wasabi zuke or pickled wasabi root. The hidden charm in the menu is the grilled meats: Chicken Shawarma (RM35) and Lamb Kebab (RM58). Served cut, the Chicken Shawarma is a one-bite item, as the juices of the tender, marinated meat pool together in that wrap. — Picture by Lee Khang Yi Using a thin Turkish wrap, the Chicken Shawarma will win you over with its layers of marinated grilled chicken meat, toum and vegetables. The wrap is thoughtfully cut, making each piece a one-bite morsel, flooding your mouth with the texture of the tender meat and those precious juices, packed with spices. Eat it with those golden, fluffy fries dipped in the wasabi mayonnaise combined with a dollop of pomegranate molasses. A salad of Italian parsley, onions and cherry tomatoes plus pickled green chilli, cucumber and radish, freshen up the whole dish. Lamb Kebab is a juicy wonder with a pairing of braised cabbage and wholegrain mustard. — Picture by Lee Khang Yi Hot off the grill, Lamb Kebab impresses with its juicy bite, sitting on a bed of soft cabbage and onions, drizzled with a creamy dressing, accompanied with wholegrain mustard. Not into meat and prefer lighter-on-the-stomach seafood choices? The Grilled Squid (RM52) combines perfectly cooked squid with miso garlic butter and soft chickpeas, while simple baked tiger prawns are also available with zaatar butter. Grilled Squid shows off the cook's skill as the tender, just cooked squid is perfect. — Picture by Lee Khang Yi Sitka fans will be happy to fist bump with the Charred Cabbage (RM42), a once upon a time headline dish of Sitka's which has since shuttered and where Joel was once attached to. A makeover of the dish uses separated leaves rather than a whole cabbage, making it much easier to eat together with the olive wasabi butter and pops of ikura. Charred Cabbage has pops of ikura and an olive wasabi butter. — Picture by Lee Khang Yi Another vegetarian dish, Roast Cauliflower (RM35) takes a deep red hue as shiso harissa mixes with creamy labneh. End your night out with the two sweets, Baklava Sundae (RM32) or a Ginger Date Pudding (RM28), pushed into a realm of difference with small touches. Baklava Sundae (RM32) may look like a classic Levantine dessert but under that blanket of filo pastry with pistachios, hides layers of peanut ice cream and banana puree. Churned in-house, the peanut ice cream is pure nostalgia for Choy, reminiscent of kacang tumbuk with its flaky peanut shell filled with powdered peanut, usually found in Choy's hometown, Penang. Use your spoon to scoop up the different layers, giving you a bit of creamy peanut, flaky filo pastry, crunchy pistachios and sweetness with the banana puree, evoking childhood memories of a banana split. Desserts like Baklava Sundae (left) and Ginger Date Pudding (right) evoke nostalgic memories. — Pictures by Lee Khang Yi Ginger Date Pudding will fit properly on any dining table in England, as the soft, moist pudding is filled with a warm ginger flavour, sweetened with dates. It takes a hit of saltiness with the miso caramel drizzled on top and to top it off, rather than just plain cream or even custard, it uses an unlikely combination of creamy rice pudding. For refreshments, classic Levantine drinks like fruit flavoured soda Vimto and Kinza sodas, sit side by side with refreshing drinks using pomegranate and mint leaves. Reservations are encouraged to avoid walking off disappointed. In future, plans to open for lunch and a more extensive shawarma menu are in the works. An open kitchen lets you watch the cooking action. — Picture by Lee Khang Yi Zaataru 21-1, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, Kuala Lumpur Open: 6pm to 10.30pm Tel: 011-62245723 Instagram: @zaataru_ya *This is an independent review where the writer paid for the meal. *Follow us on Instagram @eatdrinkmm for more food gems.
Associated Press
24-06-2025
- Entertainment
- Associated Press
Historic Sweep for Jordanian-Canadian Author at Gourmand Awards: Thuraya Earns Four 'Best in the World' Honours
NEW YORK, June 24, 2025 /PRNewswire/ -- Thuraya: Recipes from Our Family's Kitchen in Jordan, authored and independently published by Jordanian-Canadian writer Nadeem Mansour, has earned four Best in the World honors at the Gourmand World Cookbook Awards — winning the #1 global prize for Best Mediterranean Book and Best Video Presentation, and placing #2 in the world for Best Family Book and the prestigious Best Cookbook in the World category. As the first English-language Jordanian cookbook to receive such recognition on the global stage, Thuraya is a testament to the power of storytelling through food — and to the universal journey of preserving heritage, memory, and family connection. Blending personal memoir with over 120 Levantine recipes, Thuraya invites readers into the warmth of a Jordanian family kitchen, where Levantine recipes and memories come together. It explores the way food brings people together, across generations and borders — a theme that resonates strongly with diverse American audiences seeking authentic, meaningful culinary experiences. 'This book began as a way to preserve the dishes my mother lovingly prepared, but it has become something much larger,' said author Nadeem Mansour. 'These recipes, passed down through generations, carry with them the memory of where we come from. It is a tribute not only to my mother and family, but to immigrant families across the globe who keep their roots alive through food — and to mothers everywhere, whose love and care are the soul of every home-cooked meal.' Named after the author's mother, Thuraya is a celebration of love, legacy, and culture. From vibrant mezze and slow-simmered stews to fragrant rice dishes and delicate desserts, the book reflects the warmth and generosity of Middle Eastern hospitality. Though first launched in Amman, Jordan, Thuraya is quickly gaining international acclaim. A recent feature event at the Royal Ontario Museum in Toronto explored the book's themes of identity, tradition, and diaspora — opening a global conversation about the role food plays in passing down and preserving family recipes. The Gourmand World Cookbook Awards, often referred to as the 'Oscars of cookbooks,' were announced this weekend in Lisbon, Portugal. Thuraya now proudly carries the Best in the World logo, joining the ranks of the most distinguished culinary works globally. For American readers, Thuraya offers more than just recipes — it offers a deeply human story, filled with flavor, emotion, and the quiet power of home-cooked meals to connect us all. To learn more or purchase a copy, visit where you can also view the award-winning short film that captures the soul of the book and the beauty of Levantine cuisine. Photo - Photo - Photo - View original content: SOURCE Thuraya by Nadeem Mansour
New York Times
20-05-2025
- Entertainment
- New York Times
Can a Restaurant Be Both Glamorous and Comforting? Cafe Zaffri Is.
There's an old term in Hollywood: a 'four-quadrant movie.' It describes a film that appeals to every demographic — men and women, young and old. A blockbuster like 'Finding Nemo,' 'Jurassic Park' or 'Wicked.' Allow me to introduce you to the four-quadrant restaurant. This is the place where you can take your parents, and where you can also host your birthday dinner. Where you can have a power lunch. Where you can take a picky eater. Where you can find a flaky croissant and a well-prepared steak. That restaurant is Cafe Zaffri, a majestic, marble-tiled home for Levantine cuisine that opened in February near Union Square. I have tested the restaurant — a soaring space with two dining rooms, one open and sun-soaked, the other dark and moody — with differing audiences, at various mealtimes. My friends and I have basked in the ivory atrium over crisp cigars of halloumi-esque jibneh dusted with so much lemon zest they taste like sunshine. When some British comrades complained to me that American restaurant food was too sweet, they experienced a change of heart over a simple lunch of skewers: silken ribbons of cabbage and pine nuts, slippery hunks of striped bass flickered with tart black lime powder, and grilled pork belly smeared with sticky date molasses. Want all of The Times? Subscribe.
New York Times
12-05-2025
- General
- New York Times
How to Make Leftovers Feel Like a Feast
When Salam Dakkak was growing up in Jordan, dinner didn't end when the plates were cleared. It simply transformed. Her mother would take whatever remained — a spinach stew, a lentil soup, even sautéed vegetables — and tear up old bread, reheat the dish, pour it on top and finish it all with a cool yogurt sauce and some fried nuts. 'It wasn't just leftovers,' Ms. Dakkak said. 'It was a brand-new meal.' Recipe: Eggplant Fatteh That meal had a name: fatteh. Long before appearing on restaurant menus or Instagram feeds, fatteh, from the Arabic verb fatta (to break or tear), was a tradition across Arab households, a generous layered dish that breathes new life into food. Today, Ms. Dakkak, 62, the chef-owner of Bait Maryam in Dubai, serves fatteh at her Levantine restaurant in the classic chickpea-and-yogurt style and in countless other interpretations — some she even helped pioneer. Msakhan, the Palestinian dish of roast chicken with sumac and onions, was, according to her, first served as fatteh in her restaurant. Want all of The Times? Subscribe.
