Christmas greetings from BEQAA

CEBU, Philippines - Beqaa is a Lebanese restaurant owned and operated by The Abaca Group (http://theabacagroup.com/) and is the latest jewel that has hatched from this company. In 2006, the Abaca restaurant opened and the standard of fine dining in Cebu was raised to unprecedented levels. One success after another followed, excuse me, like the Boutique Resort, Maya Mexican, A Café, Tavolata (Italian inspired) and the Phat Pho (Vietnamese Cuisine).

Now, it is the cuisine of Lebanon’s turn to shine and select media personalities were invited, including your favorite food columnist. Problem gamay because I am not familiar about Lebanon or its food and the only connection I have is fellow La Chaine Officer Teresin Mendezona who has roots from Lebanon. All I know is that Lebanon is sandwiched between Syria (North) and Israel/Palestine (South).

Civilization came very early to the region (7thousand years ago) and with it, conflicts of territory and religion among neighbors and aspiring foreign territorial managers. End results would be wars, misery, ethnic and religious diversity. In fact a unique political system developed called confessionalism or sharing of governance based on religious affinity. During periods of peace, business prospered because of trade, agriculture, banking and tourism, so that Beirut, the capital, was referred to as the "Paris of the Middle East.”

In war or peace, people have to eat and what evoled was a cuisine based on what was locally available (olive oil, garlic, lemon and herbs), what the invaders brought and what their religion allowed. Take a look at the Beqaa menu and you will find the following items: Dips, Non-Vegetarian Mezze, Vegetarian Mezza, Charcoal Grilled Kebabs, House Specialties and Sides.

Mezze is the equivalent of Spanish tapas or Italian antipasto and vegetarians will be find salvation in what is available here. We have tasted the Tabbouleh Salad, Batinjan Salad and the Manouri Cheese and even a non-vegetarian like me can truly love the Tabbouleh. And if you have problems on what to order, Beqaa Restaurant Manager Mark Salem is more than willing to acquaint you with the cuisine of his country.

The Sides are sources of carbohydrate and we had tried the Lebanese Garlic Riz (basmati rice, garlic & toasted vermicelli), Batata Harara (spicy potatoes, garlic & coriander) and the Homemade Saj Bread. The latter is perfect for the Dips like the Mouhamara (toasted walnuts & fire roasted peppers) and the Hoummos (chickpea, tahini & lemon). But it was the Batata Harara that truly awakened my palate!

The Charcoal Grilled Kebabs came next: Kafta (spice minced lamb & beef with onions & parsley), Fish Kebab (mackerel with spices) and Beef Kebab (US Angus Rib eye with spices). The standard weights of the meat are 220 grams and they are accompanied by dishes of fresh Tabbouleh Salad, vegetable garnish and pickles.

There are secrets in every cooking including these Lebanese barbeques like brushing the meats with pomegranate syrup. It is also called pomegranate molasses because the juice is reduced into thick syrup and sugar or lemon may be added.

It is still soft opening at the BEQAA: A Lebanese Kitchen (AS Fortuna St, Mandaue City, phone 238-5539) and I look forward to return for a drink of wine from the Château Ksara, a shot of Arak, a sip of Jallab tea or a cup of qahwa sada. And it leaves me wondering what the Abaca Group and its owner, Jason Hyatt is planning next!