I am fortunate to have grown up in a multicultural community. From a very young age, I was exposed to Vietnamese, Haitian, Chinese, Salvadoran and many other cultures.
In high school, I would mingle with my friends to try to dissect their language and expressions. I liked hanging out at their houses to taste typical Vietnamese dishes or hanging out at the Youth Center in my neighborhood to mingle with Haitian or Salvadoran dances.
Now in the job market, I am fortunate to be surrounded by other cultures.
First, that of BBQ! Where there is a whole world to discover, to smell, to taste and to share! You just have to follow the passion of the two Gurus behind BBQ Québec, Max and JP Lavoie, to better understand this world and this culture that all come together here at BBQ Québec.
In Boucherville, I have the pleasure of working with a wonderful person; Samir Mardini.
From his last name, you will understand that Samir does not come from Beauce!
Samir is of Lebanese origin. His father was born in Lebanon while his mother was born here in Quebec.
I like to chat with Samir during lunch time. I like to discuss with him his culture, his origins, his beliefs and of course the typical Lebanese food! Spices, lemon, garlic and fresh herbs characterize Lebanese dishes. Not to mention olive oil!
Today, I wanted to share with you a recipe that Samir concocted for us last summer and which still marks my culinary imagination!
Open yourself up to the world around you. You will make great acquaintances and culinary discoveries, believe me!
Samir, shukraan sadiqiun
Servings: 6
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients for eggplant puree:
− 3 medium-sized eggplants
− ¼ cup of Tahini sesame paste (preferably Clic brand)
- 1 lemon
- 2 cloves of garlic
- Salt
− Olive oil
Lebanese pita ingredients:
− Medium pita
− A few strips of chicken marinated in lemon juice, olive oil and California spices from BBQ Québec
− Lemon zest
− Fresh flat-leaf parsley
− ½ pomegranate
− Olive oil
Preparation of eggplant puree on the charcoal BBQ – Baba Ganoush:
1. Place the eggplants on the hot embers.
2. Turn the eggplants every 5 minutes to char the outside well.
3. To check if the eggplants are cooked, use the blade of a knife. If
the eggplant offers no resistance, it's ready! It should be soft as butter!
4. Once the flesh is soft, remove the eggplants from the heat.
5. Then remove the skin from the eggplants to collect the puree.
6. Place the puree in a bowl. Then add the Tahini, lemon juice and garlic.
7. To taste, add a pinch of salt.
8. Using a fork or blender, mix all the ingredients. Then, set aside!
Preparing Lebanese Pita on the BBQ
1. First, lightly oil the pita with olive oil.
2. Grill the pita. Then, remove the pita from the grill.
3. Next, spread the eggplant puree directly on the pita.
4. Then add the already grilled chicken strips, the lemon zest, the fresh flat-leaf parsley and the pomegranate.
5. Finish the presentation with a drizzle of olive oil. Then, enjoy!
