From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.
. Over the past 15 years, the celebrated restaurateur-hotelier-humanitarian has built bed-and-breakfasts, restaurants, and Beirut’s first farmers’ market, Souk el Tayeb, with the goal of spotlighting the country’s diverse regional cuisines and the women cooks who keep their culinary traditions alive.
To get a closer look at Mouzawak’s projects, senior food editor Andy Baraghani spent time in the kitchen at Tawlet, one of Mouzawak’s restaurants in Beirut. Together with executive chef Andrea Bouez, Andy made deeply seasoned, grilled lamb chops with a bright parsley salad; crunchy cabbage tabbouleh; crispy pita served with a mound of yogurt; and more dishes created by the women who Mouzawak employs.
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