Lebanese Chow

On February 27 and 28, we welcomed Fadi Alkaasamani for his first ever Chow Dinner! We loved his Lebanese flavors!

Fattoush 

Popular across the Middle East, this salad originated in Lebanon as a way to use day-old pita. Packed with fresh veggies (cucumber, tomatoes, bell peppers, red onion, radish, carrots, pomegranate seeds, and romaine) and tossed with fried pita chips and a pomegranate molasses vinaigrette. Vegan. Gluten-free without the pita. 

Arnabeet Mekleh 

Arnabeet Mekleh (which means "fried cauliflower"), a staple dish in Lebanon and Syria, is often served as part of a mezze platter, an appetizer, or a main. Fried cauliflower florets, topped with fried onions, slivered almonds, pomegranate seeds, and a tangy tarator sauce (a tahini, lemon, and garlic sauce). Vegan and Gluten-free.

Kebbeh bil Sanieh

Often called the national food of Lebanon and Syria, kebbeh (Kibbeh, Kibbi, or Kubba) is a popular Middle Eastern dish made of bulgar wheat and spiced ground meat. While kebbeh can be deep-fried croquettes, at home, people usually prepare Kebbeh bil Sanieh, a layered casserole with a crust made of onion, ground beef, bulgar and spices and a filling of pine nuts, ground beef, onions, cinnamon, coriander Lebanese 7 spice. Served with a cucumber mint salad. Vegan and Gluten-free option: pumpkin and potato kebbeh with spinach, chickpeas, and sumac

Shorbet Adas

This traditional, healthy, and comforting lentil soup is widely enjoyed across the Middle East, particularly during the month of RamadanLentil soup. Lentils and potatoes are flavored with garlic, onion, cilantro, and lemon juice. Topped with homemade labneh, a salted and strained yogurt. Gluten-free. Vegan without the labneh. 

Kafta with Batata Harra 

A pairing of two classic Lebanese dishes: seasoned ground meat patties (kafta) and spicy pan-fried or roasted potatoes (batata harra). The kafta are flavored with coriander, cinnamon, Lebanese 7 spice, parsley, and onions and served on pita with biwaz, a salad of chopped onions and parsley, seasoned with tangy sumac and fresh lemon juice.  Served with spicy, crispy, fried potatoes. Vegan: grilled veggies with zaatar and pomegranate molasses. Gluten-free: Kafta lettuce wraps with batata harrah

Atayef

Atayef (also spelled Qatayef or Katayef) is a popular Middle Eastern dessert consisting of a small, yeasted pancake that is filled, shaped, and soaked in a fragrant, simple syrup. It is a staple sweet, especially popular during the Muslim holy month of Ramadan. Fadi’s atayef are filled with pistachios and a clotted cream called ashta (also spelled qishta, kashta, or eshta). The atayef are soaked in a rosewater, orange blossom syrup. Gluten-free: areesha with pistachios and rosewater, orange blossom syrup. Vegan: atayef filled with walnuts and cinnamon

About the Chef

Fadi Alkaasamani

Fadi was born in St. Petersburg, Russia, to a Lebanese father and a Russian mother. In first grade, his family moved to Lebanon. At 13, he started helping out in his parents’ friend’s restaurant. He attended hospitality school and started working in kitchens. He moved back to Russia, where he worked in restaurants, and then attended culinary school in Switzerland. While there, he met a pastry chef who became his wife. The couple moved to North Carolina and then to Atlanta just before the COVID pandemic. Today, Fadi co-owns a bakery in Kennesaw with his wife and operates Habibis, a chef-driven catering business.