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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 29 Where did you learn to cook? From the owner of Al Aseel, Faysal. He started a catering business from his garage making authentic Lebanese cuisine. He grew the business to a restaurant in Greenacre. And now, there is an Al Aseel in Newtown, Penrith, Wollongong and soon, Alexandria. What’s your earliest memory of food? Eating at the end of Ramadan and giving thanks when the sun went down. How long have you been a chef? I am now the operations manager at Al Aseel, but I worked in the kitchen for two years. It is one of the hardest jobs I have ever done. What type of food do you serve? We serve traditional Lebanese food. Faysal has perfected the recipes according to what he thinks tastes best. We make everything in the Al Aseel headquarters and every morning, we transport everything to the restaurants around Sydney. What is your specialty? Our grilled meats and dips. We use an Al Aseel marinade for all our meats and it’s Faysal’s secret recipe. The banquets are also a specialty because our customers get a chance to try everything. What is your signature dish? The kibbe nayeh which is raw lamb mince eaten with tomato, Spanish onion and Lebanese bread. All of the other meat on the menu is char grilled. Where do you source your ingredients? We use local wholesalers and suppliers for our vegetables and meat. But we also source lots of our spices – and tahini – from Lebanon. Where else do you like to eat? I love Italian, Thai and Indian food. I eat locally because Greenacre has such an array of cuisines. ourstrathfield.com.au Ahmad Harb Al Aseel Kibbe nayeh INGREDIENTS 1 onion, chopped 2-3 mint sprigs 500g very fresh minced lamb 135g (3⁄4 cup) fine burghul, washed, drained 1⁄2 tsp salt 1⁄4 tsp ground black pepper 1⁄2 tsp allspice Mint leaves, chopped, to garnish Extra virgin olive oil, to garnish METHOD • Place half of the onion in a food processor with mint sprigs and pulse a few times. Add 125g of the lamb and process to a paste. • Place lamb paste, remaining minced lamb, burghul, salt, pepper and allspice in a large bowl and knead the mixture with your fingers. (Keep a bowl of iced water nearby to dip your hands in while kneading to prevent the mixture sticking to them.) • Turn the kibbe out onto a large plate and flatten to about 2cm thick. • Scatter with mint leaves, drizzle with extra virgin olive oil and serve with Lebanese bread. GREENACRELEBANESE 4/173 WATERLOO ROAD, GREENACRE PHONE: 9758 6744 PROFILE SFG_2016_27-30_Greenacre.indd 29 16/10/2015 2:12 pm
Strathfield Food Guide 2015