25 Rue Henri Maus, 1000 Bruxelles open everyday from 11am to 1am baos : 4,50€ – 6,50€ sides : 2,90€ – 4,10€
One thing we particularly like doing is to follow the footsteps of chef-entrepreneurs, whose work we’ve fallen in love with. People we loved and remember so clearly we’d never miss out on their next adventures. Polo with Ötap, then with Grain and Rebel. Roxane and Agathe, with their series of Knees to Chin. Saskia and Marine, from Place Brugmann to Les Terres d’Ici. Arnaud, Jim and Alexis, with Takumi, La Meute, then La Famille. Georges, with C’Chicounou, My Tannour and now Knafe and Kafe (more on that soon). A list seriously worth keeping an eye on.
500g of watermelon without the skin, cut into triangles 10 pitted black olives coarsely chopped ½ chilli, green or red 100g of feta cheese ¼ chopped red onion thinly sliced 15 fresh mint leaves 1 lime olive oil zaatar black pepper fleur de sel
Cut the watermelon into slices in the shape of triangles. Coarsely chop the black olives. Finely chop the chilli pepper. Crumble the feta cheese with your fingers. Cut the red onion into thin rings, with a mandolin if possible.
Chou-fleur rôti, crème de feta et noix caramélisées
Live coocking class where : on instagram @brusselskitchen what : a free one hour cooking class during which we’ll cook together when : every thursday at 7pm for one hour for who? everybody! 🙂
THIS WEEK’S COOKING CLASS HAS BEEN POSTPONED TO THURS 28/5.
First of all, thank you very much for your very constructive feedback on the live cooking classes following the survey on instagram!
I tried to take as much of it as possible into account and now :
– the classes will be at 7pm, still every Thursday. – all the ingredients will be easy to find in any supermarket. – all recipes will be vegetarian. – the recipes will be accessible to all cooking levels
To inaugurate all this, we’ll meet you with Ronnie, chef of Le Conteur next Thursday 28th of May at 7pm, to cook together the following dish :
Ingredients for 500gr of moutabal : 250gr cherry tomatoes 1 red pepper 100gr tahini juice of 2 lemons 1/2 bunch of fresh parsley salt pepper 50gr olive oil 50gr pomegranate molasses Lebanese bread chips with zaatar: 1 bag of Lebanese bread 2 tablespoons of zaatar 3 cloves of garlic 100gr pomegranate molasses 100gr olive oil 1 teaspoon of salt
What we love at Semsom is their large counter full of colorful preparations. Between all their different kinds of hummus, moutabal and babaganoush, it feels like a feast every time you go there. Theo is a bit like the king of twisted Lebanese dips. We’re already big fans of his hummus with turmeric or the one with sundried tomatoes. Today, he’s sharing with us the recipe for his cherry tomatoes and roast peppers moutabal, served with crispy Lebanese bread with zaatar. And it’s just perfect for all of the sunny evenings this week has to offer.
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