Abu Dhabi chef Chadi Terro whips up some Lebanese delights

Mar 06, 2014, 09:20 IST | Kartiki Nitin Lawate

Savour Lebanese and Turkish delicacies in Pune as Chef Chadi Terro from Abu Dhabi is here to rustle up specialty signature dishes. He offers readers some tips to cook these dishes. Excerpts from an interview

Q. Could you give us some tips to cook Lebanese and Turkish delicacies?
A. First, all ingredients should be fresh be it bread, fruits, vegetables and / or olives. Always avoid processed items.
Second, one should cook in charcoal to get the exact taste (for preparing kebabs, koftas, etc).

Chef Chadi Terro

Third, Lebanese and Turkish food needs proper marination, at least 24 hours before cooking. The base should be marinated to get the best flavour. You may be surprised, but it takes 18-20 hours to make the best kebabs, which are well-marinated
and cooked.

Fourth, the leg of a lamb is best for making kebabs. One should cut every piece in the same shape so that it is cooked at the same time and in the same way and tastes the same.

Q. What is the similarity between Indian and Lebanese cuisine?
A. We use a lot of spices, onion and garlic in all our dishes; just like Indian cuisine; only the quantity differs.

Q. What’s your favourite Indian dish?
A. I love Butter Chicken.

Till: March 23, 7pm- 11.30pm
At: JW Marriott Hotel, Senapati Bapat Road.

Recipe of Vegetarian Tabuleh (salad)

2 bunches of Italian Parsley chopped finely, drained
5-6 fresh green mint chopped finely, drained
1-2 medium sized tomatoes chopped, drained
1 small onion (chopped)
2-3 tbsp olive oil
1 spoon lemon juice
Salt to taste

>> Rinse all the vegetables and let it dry.
>> Chop all the vegetables in the same shape.
>> Add olive oil and lemon juice to it while serving.
>> Serve it with bread.

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