Tara Khattar is no stranger to the kitchens of New York City. The Lebanese-born chef has spent years perfecting her trade in the Big Apple, where she has just launched her first cookbook, “Liban,” as a tribute to her homeland and its cuisine.
Why did you choose to release “Liban” at this time?
The launch of the cookbook was initially planned before the onset of Covid-19, and I decided to stick to the original release date despite the pandemic. I believed that people would have more time to read and try the recipes while under lockdown.
In your book, you emphasize traditional Lebanese cuisine inspired by your grandmothers. How did you blend your cooking style with your heritage?
In the book, I play the role of a narrator, aiming to showcase my roots and the culinary heritage that ignited my passion for cooking. The kitchens of my grandmothers are the true starting points of this journey. While offering practical tips for successfully executing the recipes with expat-friendly techniques and easily accessible ingredients, the real stars of this book are my grandmothers; it’s their legacy.
What is your preferred recipe and why?
My go-to dish from my maternal grandmother is her mouloukhieh, and I equally cherish the rakbé with rice prepared by my paternal grandmother. These dishes are a constant when I visit Lebanon, creating a nostalgic connection. And of course, my grandfather’s knefe holds a special place – there’s truly nothing like it!
Are there plans to open your own restaurant in the near future?
No, opening a restaurant is not currently in my plans. I believe the world is evolving, and I’m adapting to whatever the future holds. Despite the challenges of the pandemic, this has been the busiest year of my life, and I’m starting to witness the fruits of my labor. I have exciting projects on the horizon that I can’t wait to share.
What lessons did you learn from 2020, and what are your expectations for 2021?
The key lesson from 2020 is that despite meticulous planning, things don’t always go as expected. It’s crucial to adapt and make the best out of any situation. Despite reshuffling many personal and professional projects, these experiences have made me stronger and more resilient. My plan for 2021 is to capitalize on the lessons learned and make the best of the opportunities ahead. With big dreams coming to fruition, I recognize that this is just the beginning of a journey that requires continued hard work and perseverance.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
