Riz bi-Djaj, or Djaj a Riz, is an aromatic chicken and rice dish, that is cherished a part of the traditional cuisine of Lebanon. Originally a specialty of the Beit Shabab region, it has become a popular dish at Lebanese family gatherings around the world.
Start with a plate of the quintessential Lebanese salad of chopped summer vegetables like tomatoes, cucumbers and garden greens, with plenty of fresh herbs like parsley and mint, crispy fried pita bread croutons, and dressed with a lemony dressing with garlic and sumac.
Ground lamb is sauteed with warm spices and cooked with rice into a delicately seasoned pilaf, which is topped with shredded poached chicken and crunchy, fried pine nuts and slivered almond. It is served with a cool, creamy cucumber salad dressed with yogurt and mint.
Prix Fixe: Fattoush + Riz bi-Djaj
Rola Osseiran has enthusiastically cooked Lebanese food for her family and friend her entire life. Tonight is her first foray into cooking for a broader public! When she’s not cooking, Rola puts her Masters in Museum Studies to works as consultant for different NGOs engaging in community outreach, culture and communications.