Captured By The Recipe Hunters in Lebanon
How did Suzanne learn to cook?
Suzanne grew up cooking with her mother, aunts, and with all the other women in her family in Zgharta, Northern Lebanon. Once Suzanne had children of her own, she loved to cook for them because it was her way to provide nourishment to her family.
What makes Suzanne’s Kibbeh so special?
“Kibbeh is basically the mix of “something” with bulgur, that “something” is typically meat and spices. We use a large mortar and pestle to mash down and tenderize the meat like they used to do in the past and we only use very lean meat. We tested out various recipes to ensure the best taste and we do everything ourselves to ensure quality. We provide a variety of flavors to meet the demands of our consumers: Baked Kibbeh (Kibbeh Sanieh), Kibbeh with carmelized onions and pine nuts, Hummus Kibbeh (fully vegetarian with mashed chickpeas, bulgur, mint and 7 spices), Raw Goat Meat Kibbeh (Kibbeh Nayeh), Grilled kibbeh stuffed with meat (kibbeh errass) or filled with fat (Zghartaweeyeh), and kibbeh with garlic and mint just to name a few! I love giving out samples of kibbeh nayeh to see the faces on people after they taste how good the raw meat is. The differentiating factor, just taste it and you will know.”
How did Suzanne become involved in the Souk el Tayeb?
“My husband had a business that was hurt due to lendees who never paid him back. We were in a time of economic hardship and serendipitously, Kamal was in search for cooks in Zgharta for the Souk el Tayeb. He invited me to make traditional dishes and I pledged to do the best I could providing the souk with delicious, traditional flavors. The Souk El Tayeb has given my family a second chance and has helped support us financially. To us the Souk has been a life’s gift.”
SUZANNE AND KAMAL MOUZAWAK, FOUNDER OF SOUK EL TAYEB
What is her favorite thing about Souk el Tayeb?
“I love to interact with people and the Souk has provided an opportunity to not only interact with people, but to put smiles on people's faces with my food, the feeling is like a million bucks.”