Though she grew up on a farm in Douglas in the Northern Cape, Capetonian chef Sophia Lindop is no stranger to authentic Middle Eastern food.
Lindop's journey to Lebanon to trace her culinary roots was 50 years in the making. It became a quest not only to discover more about the food she’d grown up eating, but about her family. It is an evocative tale that forms the basis of her new cookbook,Cape Town chef and cookery book author Sophia Lindop.was always a dream harboured in the silent recesses of my mind and heart.
When I set foot on Lebanese turf, that initial dream was awakened, and I knew it was something I would fight to get done. It wasn’t an easy journey.I was expecting a war-torn Beirut with crumbling ruins, and instead found a vibrant city, modern yet preserving tradition, and exciting in every way. Hummus is a quintessential part of Lebanese mezze. Pictured here is the roasted carrot hummus from Lindop's new book.There is a large variety of dishes including local sheep’s cheese wrapped in thin phyllo cigars, chicken livers and small cubes of meat, a big bowl of tabbouleh, batata harra , bizri , delicate cabbage leaves and vine leaves stuffed with vegetarian fillings, and the list goes on.
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