Delicious Australia - (05)May 2020

SHANEDELIAISthekingofmeze. Beforetherecentnationwiderestaurantclosures,the
chef’sMahaBar(a playontheArabicwordmarhaba, meaning‘welcome’)wasreceiving
praiseforitsdishesthatperfectlypairwiththebar’sextensivedrinkslist– fromarakand
raki(anise-flavoureddrink)toclassiccocktailsandbiodynamicwines.Onesuchdish– the
roastcarrotswithdill,maple,harissaandhummus.“I wantedtomakecarrotsthefocus,
andhummusthevesseltocarrythespicesandflavours.Andit makesforperfectmeze
becauseit’seasytomake.Pairit withanoakychardonnaytobringouttheflavours.”
Fortheultimatepairing,Deliasaysyoucan’tgopastthepan-roastedduck(“the
muhammara[hotpepperdip]liftsthisdish”),servedwiththesugarsnappeascookedin
arasel hanout[Moroccanspicemix]butter.“I don’tliketotootmyownhornbutthisis a
prettybloodygooddish.It’sfresh,crunchyandsweetwiththatwarmthfromthespice.”
Andasforwhattodrinkwiththemeal,thechefrecommendsa lighterredwine,suchas
pinot or gamay. “Serve this up at your next get-together and you’re in for a good time.”

@shanedelia

Macaroonbiltoum,tomato,

sumac, chickpea (recipe p 71).

“Anarak(Arabicaniseedliqueur)

wouldbeperfectforthisdish.

It willoffsetthegarlic

andtheheavydumplings,

lightening up the dish.”