Savory Northern Lebanese Delights Shine at Cedar’s Cafe in Melbourne

Exploring Northern Lebanese Cuisine at Cedar’s Café

Nestled on the vibrant Space Coast of Florida, Cedar’s Café is where culinary adventure awaits, curated by the talented Chef Toni Elkhouri. With over two decades of experience under her belt, Toni invites diners to delve into the rich tapestry of Northern Lebanese cuisine, showcasing flavors that are both familiar and unique.

A Culinary Journey Rooted in Heritage

Chef Toni’s culinary journey transcends her location. Though she grew up on the Space Coast, her roots trace back to the beautiful landscapes of Lebanon. The restaurant is infused with her love for her heritage. “Let’s just open your mind about what food should be,” she says, pouring a glass of wine and radiating warmth that makes every guest feel welcome.

As she educates diners about her family’s culinary traditions, it becomes clear that Toni cherishes her background. The essence of Lebanese cuisine, characterized by its aromatic spices and fresh ingredients, is reflected in every dish she creates. This connection to her culture is not merely a backdrop; it’s a core part of the dining experience at Cedar’s Café.

Sustainability Meets Culinary Excellence

In an age where sustainability is paramount, Toni stands out for her innovative approach to minimizing food waste. “We need to use every piece that we pay for!” she emphasizes, demonstrating a commitment to both flavor and the environment. By creatively utilizing food scraps, she transforms what many might consider waste into integral components of her dishes, showcasing her respect for ingredients and the land.

This philosophy is beautifully encapsulated in her recipe for Braised Lamb Shanks with Roasted Vegetables, which perfectly illustrates her resourcefulness and creativity in the kitchen.

Braised Lamb Shanks with Roasted Vegetables

Now, let’s bring a taste of Cedar’s Café to your kitchen. Here’s how to recreate the delightful Braised Lamb Shanks with Roasted Vegetables at home.

Ingredients

Scrap Base:

• Onion skins and ends
• Garlic peels and root tips
• Zucchini tops and any squash ends
• Carrot peels, celery ends, herb stems
• Tomato trimmings/skins (optional)

For Braise:

• 2 tbsp tomato paste or concentrated tomato skin purée
• 1½ cups dry red wine
• 2-3 cups water (enough to half-cover shanks)
• 2 bay leaves
• 1 tsp coriander seed
• 1 tsp black peppercorns
• ½ tsp cinnamon or allspice (optional)

Side Vegetables:

• 2 carrots, peeled into rustic batons
• 1 zucchini, cut into thick wedges
• 1 small onion, quartered
• 1-2 cloves garlic, halved

Finish:

• Olive oil
• Salt and pepper
• Fresh parsley
• 2 lamb shanks (bone-in, ~1 lb each)

Cooking Steps

Step 1: Scrap Purée Base

1. Roughly chop your onion ends, zucchini tops, and other scraps.
2. Blend all scraps into a coarse purée, adding a splash of water if needed to help it blend.
3. Heat a Dutch oven or heavy braising pot with olive oil and sauté the scrap purée until it darkens and caramelizes, about 10 minutes.
4. Stir in the tomato paste, bay leaves, and spices, cooking until fragrant.

Step 2: Build the Braise

1. Sear the lamb shanks in olive oil until golden brown on all sides, then remove from the pan.
2. Deglaze the scrap-tomato base with red wine, scraping any bits off the bottom, and reduce it by half.
3. Return the lamb shanks to the pot and pour in the water until it comes halfway up the meat.
4. Cover and braise in the oven at 325°F (160°C) for 2.5-3 hours, or until tender.

Step 3: Roast Side Vegetables

1. Toss the carrot batons, zucchini wedges, onion quarters, and garlic with olive oil, salt, and pepper.
2. Roast on a sheet tray at 400°F (200°C) for 25-30 minutes, or until caramelized and tender.
3. Keep warm for plating.

Step 4: Reduction Sauce

1. Once the lamb is cooked, remove the shanks from the pot.
2. Simmer the braising base uncovered, blending smooth with an immersion blender.
3. Continue to reduce until the sauce is glossy and thick. Adjust seasoning with salt, pepper, or a splash of vinegar for brightness.

A Flavorful Experience Awaits

The culinary journey at Cedar’s Café is not just about the food; it’s about embracing tradition, sustainability, and innovative cooking practices. By bringing the unexpected flavors of Northern Lebanese cuisine to Melbourne, Chef Toni Elkhouri has created a dining experience that leaves a lasting impression, inviting everyone to explore the rich tapestry of culinary artistry. So, grab your ingredients, roll up your sleeves, and prepare for a delectable taste of Lebanon!