August 23, 2013

Tawlet Souk el Tayeb at MAD 3: Copenhagen

All 20 cooks of Tawlet Souk el Tayeb are joining MAD 3 to share the best of their land and hearts for a lunch on Sunday August 25 in Copenhagen, Denmark.


Tastes and flavors from all over Lebanon. All classics like Rima’s manaiish zaatar (thyme bread), Jamileh’s Tabbouleh (no need to introduce the king of the Lebanese table!), Mayssoun’s Fattoush (peasant bread salad), Fadia’s Moutabal (eggplant purée), Sona’s Vospov Kefte (Armenian lentil kebbeh), Rima’s Horra’ Osbaoo (lentils stew), Josephine’s Samkeh Harra (fish in coriander sauce), Zeinab’s frikeh (roasted green wheat), Zeina’s hrisseh (wheat porridge) … and “gutsy” food like Jony’s Baid ghanam (lamb testicules), Suzane’s Kebbeh Nayeh (meat tartare), Nada’s Lsenett (beef tongue), Georgina’s Fweregh (stuffed goat intestines) … And a highlight from neighboring Palestine, and from Atayeb Falastine project that aims to empower Palestinian women in Ain el Helwe and Nahr el Bared Lebanese camps and improve their livelihoods by reviving Palestinian culinary traditions as an income generating activity (in a partnership with the International Labor Organization ILO). Raja will prepare Msakhann, a national dish of Palestine (bread rolls filled with chicken and sumac). And a follow-up by Jihane Chahla, Tawlet’s quality assurance manager , and Gioconda Scott, who spends her time and life between Trassiera in Southern Spain and Tawlet Souk el Tayeb.

What is MAD?

MAD is an annual food festival started in 2011 by Rene Redzepi, chef of the world’s famous NOMA that has been ranked Best Restaurant in the World for 3 consecutive years - 2010, 2011 and 2012. It is a community of chefs, cooks and farmers with an appetite for knowledge.

"Whilst an homage to quality, seasons, nature and knowledge, we sought, through improving literacy in ecology and studying food through an interdisciplinary approach, to increase our industry’s general awareness. Over the two days, we wanted to better understand about how the food we choose to cook can make us more mature chefs; how we could affect agriculture for the better – and which environmental concerns make it vital that we do so? We hoped to learn the implications of foraging and how we could reconnect people with the origin of ingredients"

  • MAD 1 was in August 2011 and the theme was “Vegetation” a mix of quality, seasons, nature and knowledge and Kamal Mouzawak was one of the speakers at the symposium where he talked about: “Make Food Not War”
  • MAD 2 was in August 2012 and the theme was “Appetite” from the world of plants onto the person. Tawlet restaurant manager was invited for a one week internship at NOMA.
  • MAD 3 is in August 2013 and the theme is “Guts” and all Tawlet Souk el Tayeb team will try their best to show how gutsy Lebanese food is.


Tags: Tawlet
Categories: News





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