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Jul 21, 2018







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George Sfeir




Hommus

From the kitchen of George Sfeir at Jocelyn’s Restaurant
 
1 pound cooked chickpeas
8 ounces tahini paste 
8 ounces fresh lemon juice
4 cloves garlic
1 teaspoon salt
 
Combine ingredients in a food processor and serve with pita or vegetables.




In the kitchen with George Sfeir


06/26/14



What is your must-have kitchen item?

I would say it’s the allspice. Pretty much in Lebanese [Mediterranean cooking] we use allspice in every single meal, which gives it that flavor. So that’s definitely a must-have.
 
What would you choose for your last meal?
I hope that’s not going to be anytime soon. I would choose the stuffed assortment on our menu, which includes a few things like stuffed pepper, stuffed squash, lima beans and lamb with rice, stuffed cabbage and meat grape leaves. It just kind of reminds me of my mother.
 
Favorite restaurant besides your own?
My favorite restaurant is Texas Roadhouse, which is down the street. I like their steaks. That’s definitely besides our restaurant.
 
What celebrity would you like to see eating at your restaurant?
Salma Hayek.
 
What is the biggest food trend in New Hampshire right now?
I would say it’s pretty much healthy food. Mediterranean is going big as well. A lot of people are trying to stay away from bread, and higher calories. So, I would say healthy Mediterranean.
 
What is your favorite meal to cook at home?
I don’t get to cook at home a lot because I’m pretty much always at work, but when I do I hope it’s good weather for me to do a nice barbecue with a lot of kabobs on it.
 
What is your favorite dish on your restaurant’s menu?
My favorite dish would be the cilantro tahini haddock. It’s actually broiled haddock that we put tahini sauce on with the cilantro, a little kick of lemon juice and garlic, and it’s all baked and broiled in the oven.
— Emelia Attridge 
 
As seen in the June 26, 2014 issue of the Hippo.





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