The Zaim serves tabbouleh

Lebanese national dish

The Lebanese national dish is a salad with parsley, spring onions, peppermint, and bulgur. Sobhi Ismail doesn’t take too much of that from the Berlin restaurant Zaim so that there is still space for the main course.

Exterior view of the Lebanese restaurant Zaim in Berlin (photo: Sobhi Ismail)

The right location is a top priority

“This is my district here, it is my world. It is very interesting for me: sometimes there is more life at night than during the day, but it was interesting for me at the time and that is why I stayed here and I feel very much well.” – Sobhi Ismail

Sobhi Ismail, head of the Lebanese restaurant Zaim in Berlin (Lena Ganssmann)

From Beirut via Sydney to Berlin

“When I think of my homeland Lebanon and what I miss most, it is my childhood and of course my little village, where I have experienced a lot. And I only have in my thoughts that I will leave a piece of paradise to have.” – Sobhi Ismail

Sherry glasses filled with spices in the Lebanese restaurant Zaim in Berlin (Photo: Lena Ganssmann)

Small country, great cuisine

Lebanese cuisine is one of the most sophisticated in the Orient. A particularly typical ingredient is Baharat, a seven-spice mixture of allspice, cinnamon, cloves, ginger, pepper, nutmeg, and fenugreek. But cumin and coriander should not be missing, garlic, mint, and parsley are also popular.

Tomato decoration on a tabbouleh salad (Photo: Lena Ganssmann)

The main thing is parsley

There are many different recipes for tabouleh – but only the Lebanese is the real one, says Sobhi Ismail. Every meal begins in its home with the so-called mezze, the predominantly vegetarian starters. You can eat a refreshing salad before the main course or as a snack.

Tabbouleh salad from the Lebanese restaurant Zaim in Berlin (photo: Lena Ganssmann)

Lebanese national dish

“Tabbouleh is my best starter, for me personally, because I think it’s very, very healthy. Tabbouleh salad goes well with any dish. It has a lot of vitamins and is very light for the stomach, and that’s our main salad in Lebanon. It is, I would say, a culture of its own. ” – Sobhi Ismail

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