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coverstory

PHOTOGRAPHS: Wesley Lonergan

Norma Dakhoul and Lebanese cooking go together like, well, hummous and tabouli. Chris Boulous looks at her latest cooking adventure.

A foodie’s tour of Lebanese delights

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It’s fair to say Norma Dakhoul knows her food. In particular, her Lebanese food.

In sporting terms, she is the Black Caviar of Lebanese cooking. In culinary terms, she is simply breathtaking. And the best part is she wants to share her secrets.

Her journey from a Lebanese migrant when she was 11 to owner of Bondi-based cooking school, Norma’s Lebanese Foods, is not your textbook recipe. Sure, you might think Lebanese women and cooking is a natural combination. It certainly was an idealistic combination — all the way down to her dad waking her up at 4am to pick olives in the olive grove. But Norma’s passion for cooking remained largely untapped in her early years.

Her fi rst job was as a hairdresser when she was 16. She then ended up under the hood of a car as an assistant in the motor industry and even owned her own tile shop. But food was where her heart was and after the birth of her two children, Alex and Victoria, she decided to pursue her goal.

“I originally wanted to start a catering business, but that had some problems so I started out selling organic Lebanese products at the

market,” Norma says. “But I wanted to start my own school and for the past year I have been doing that and have enjoyed it no end.”

“I am in my element cooking and have a passion for teaching people about the beauty of Lebanese foods.”

Now, Norma wants to start everyone else on their own cooking journey.

I Ate My Way Through Granville is a walking tour of the Lebanese delicacies of Norma’s home away from home - Granville. The two-hour journey starts with breakfast and ends with sweets. In between, the Peakhurst resident gives people an insight into Lebanese cuisine.

“Lebanese food is very exotic, very healthy and very vibrant and that is something I try and get across in the tours,” she explains.

“It’s a hands-on, educational experience where I try and get across that Lebanese cooking is not as hard as everyone thinks. In fact, it can be easy if explained properly and that is what I try and do.

“Eventually, I would like to own my own cookery school with a vegetable garden to complement my classes and to show more people the magic of Lebanese cooking.”

“Lebanese food is very exotic, very healthy and very vibrant”

10 parramatta sunmagazine may 2011

coverstory

Norma Dakhoul gives PS Magazine readers an insight into the stops on the I Ate My Way Through Granville itinerary.

1. Lebanon Bakery – 29 Good Street, GranvilleOwner Tony O’Beid spoils the group with a typical Lebanese breakfast and I explain about the many choices of a Lebanese breakfast.

2. Granville Lebanese Bread – 83 Cowper Street, GranvilleBrothers Paul and John Isaac having been making Lebanese bread for years and are proud of their family business. They are happy to educate the group about bread making and have even allowed us to view the baking room and explained the process of bread-making. The group always walks away with fresh Lebanese bread.

3. Tony Francis Meats – 26 Good Street, GranvilleTony Francis is the best Lebanese butcher and the quality and freshness is never compromised. He has the best prices too. I briefl y explain about the special cuts of meat used in Lebanese cooking, like kibbeh meat, kafta, Lebanese sausages “makanek” and “soujouk” and how they are different from our Australian sausages and other Western cuts of meat.

4. ABFM — 21 Good Street, Granville This business has been around for many years and the Farah family are welcoming and helpful. I go through each group of products explaining how Lebanese cuisine relies on legumes, nuts, grains, pickles, tahini and, of course, olive oil to prepare our dishes. We move onto the dairy section and I talk about the importance of yoghurt and yoghurt products in our diet. We then move onto the fruit and vegetables, and discuss how fresh vegetables are the foundation of all dishes.

5. Deek Duke – Cnr William and South Streets, GranvilleA mezza-style lunch is served. A mural of images from Lebanon covers a large wall inviting questions which I’m happy to answer. It’s easy for me because I have vivid memories of being in similar settings and can easily explain. The map of Lebanon is a plus too as they can see where I’m from and I briefl y explain about the geography and the ideal location of Lebanon in the Mediterranean.

6. El Sweetie – 73-75 South Street, GranvilleEveryone is familiar with baclava and Lebanese coffee and I go through the different varieties, how ma’amoul is famous at festive times and explain about Lebanese coffee and how it’s made. The setting is beautiful and the huge selection of sweets is both colourful and addictive.

the tour

I Ate My Way Through GranvilleDates: Saturday, May 28, 10am - 1pm Saturday, June 25, 10am - 1pmCost: $80 (includes all food)Itinerary:• A traditional Lebanese breakfast • Walking tour and stops at Norma’s favourite

butcher, food emporium and bakery • An exquisite lunch banquet • Tastings at a pastry palaceDetails: iatemywaythrough.com/tours.html

parramatta sunmagazine may 2011 11

A guide to some common Lebanese dishes

Za’atar a spice mix of dried oregano/thyme with sesame seeds, sumac and salt & mixed with olive oil.

Tabbouli salad of parsley, tomato, burghul and lemon juice.

Lahem bi ajeen mince, onions, tomatoes and spices.

Kafta mince marinated in spices and mixed with onion and parsley.

Ma’amoul nut or date fi lled shortbreads.

“I am in my element cooking and have a passion for teaching people about the beauty of Lebanese foods.”

Lebanese cookingguide