Chef Ammar Molki who sees an 25Yrs of an exciting Culinary journey, believes to enhance each day with his creativity and innovative cooking. Specialising in Lebanese & Moroccan Cuisine Ammar made India his home when he left Syria and shifted to Bengaluru. He strongly believes that traditional flavours are integral to Lebanese cuisine along with Serving food the right way which is equally as important.
Recently he was in the capital at Shangri-la with his Lebanese and Moroccan pop-up when we got a chance to catch up with him.
You are a true example of the survival of the fittest. Tell us about how you came to India and how your experience here has been since then.
I came to India in 2013 with a wide vision to bring the authenticity and nostalgic cuisines of my region, Lebanon, and introduce them to India, and so I did. Life in India has been extremely comforting and exciting. Every new experience in India was always a new thing to learn.
The people that I met and the culture that I came to understand have all been wonderful experiences. India is a great place to explore on this culinary journey. My knowledge grew, and I learned a lot of things. In 2020, I moved back to Lebanon due to the COVID outbreak, and I came back in 2023 because of my inseparable love for India.
Are there any regional variations or lesser-known dishes from Lebanon that you believe more people should know about?
There are many exquisite dishes that are yet to be introduced around the world from Lebanon. Kibeh sajiah and Lahme majouka are a few of the dishes from Lebanon that are less known to people. These two dishes originated in Lebanon. Kibeh sajiah is a dish made of bulgur wheat, stuffed with sauteed minced lamb and nuts, and deep fried. And lahme majouka is a dish with marinated minced lamb stuffed with mozeralla cheese, sauteed bell peppers, mushrooms, onions, and pistachios. The marinated meat is grilled on charcoal.
What can one expect from Lebanese cuisine?
One must understand that Lebanese cuisine is characterised by nutritious food with mild spices, and one can expect it to be served with exceptional flavours. It is a healthy and home-style food preparation that is made with ingredients such as grains, legumes, vegetables, olive oil, seeds, etc., and the list goes on.
There are more varieties of vegetarian food that are very light, and proteins like lamb and seafood are popular. While all foods are mostly cooked in olive oil, Lebanese cuisine often features grilled, roasted, or braised meats and vegetables, which are all healthy cooking methods that help preserve the nutrients in the food.
What are the essential ingredients and spices that define authentic Lebanese cuisine, and how do they contribute to the unique flavours of the dishes?
Zatar, sumac, and seven spices are much-needed ingredients to make an authentic Lebanese meal. Zatar is a spice mixture with dried herbs like oregano, marjoram, or thyme and toasted earthy spices like cumin and coriander, along with sesame seeds, sunflower seeds, salt, and sumac powder. It is used as a meat rub for marination or a main dish such as zatar manakeesh.
Sumac comes from the wild sumac flower, and its tangy and zesty taste gives an acidic flavour to the dish. It is used in a dry spice blend, meat rub, or dressing for salads. Seven Spice is a spice mix of allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg. It is used in most of the lamb marinades, rice, and stews.
What are some of your favourite plant-based dishes that are flavourful and satisfying?
Batatahara, falafel, hummus and Baba ganoush are a few of my favourite vegan and plant-based foods in Lebanese cuisine.
Which is the worst-adapted Lebanese dish in India?
This has to be falafel. The authenticity of this dish has been covered in an attempt to make it palatable to Indian consumers. Many people have added ingredients like onion, chilli, chilli powder, etc. Which has altered authentic dishes such as falafel.
Do you use any seasonal Indian ingredients in your food? How do Indian ingredients inspire you?
Yes, ingredients like turmeric, cardamom, and cinnamon are ingredients that are normally used in my food. India has a vast variety of produce that inspires me. The number of quality spices and the fresh produce of fruits and vegetables are all remarkably well produced. In my restaurant, we blend our own spices to keep the great aromas of the spices unaltered.
What is that one food memory that really makes you nostalgic? Share the recipe for one of your comfort dishes.
The famous hummus is one of the food memories that takes me back to my childhood days. Hummus is a very healthy food that everyone can trust. This is high in nutrients and fibre and is healthy for the heart. Ingredients like tahini are used to help balance cholesterol and fight inflammation in the body. It also helps manage blood sugar.
Recipe for Hummus by Chef Ammar Molki, Executive Chef, Maffei Kitchen, Bangalore:
Ingredients
- 1 kg of chickpeas
- 300 g of tahini
- 1 teaspoon of salt
- 1 tablespoon of lemon juice
- 1 tablespoon garlic paste
- 1 teaspoon cumin
- 100 ml of olive oil
Method of preparation
- Boil chickpeas for 4 hours.
- Cool the chickpeas and blend them with ice cubes and spices in a good blender machine. Add tahini and olive oil and blend till you get a smooth, thick texture.