domingo, 6 de septiembre de 2009

100 Days, 100 Chefs, 100 Recipes: Day 32 William Dbaissy

Versión en Español

My name is William Dbaissy, I was born on January 1st, 1981 in Lebanon into a family of promoting the art of cooking. My father and my uncles are chefs, they have their own restaurant. I choose to be a chef since my father is a great chef and he taught me everything about food and the art of cooking as a teenager.

I started to study on 1997 in the Culinary Institute of Al Shouf-Lebanon and I graduated on 2001, after I continued my studies of B.A. Hotels and Restaurants Management in Belford university-Texas 2006. Now I am a Lebanese chef, mainly specialist in diet food, besides I am also specialist in international and Mediterranean cuisine

I work for three years in Health and Diet Food Center in Kingdom of Saudi Arabia. My experience based also on the Live TV show about healthy food at the international Saudi Arabia Channel, and now I am working with H.R.H Prince Salman Bin Abed Al Aziz Al Saud as Private Dietitian Chef.

I spend most of my time searching over the internet for everything new in the food production industry in link with worldwide chefs and Dietitians.As a classically trained chef, I know about all the harmful chemicals involved in much of the world’s food production processes, and I want consumers to be aware of what they’re eating. To keep off pest populations and encourage crop growth, most mass-production farmers and producers use dangerous chemicals that not only change the balance of the soil after use, but it also they stick onto the product and are ingested in small amounts after purchase.

I admire all chefs from Charle Azar to Jihad Khoury, Ramzi Chweiry... those who put in 14, 16 hours a day in this business just to please others.

My experience in diabetics world started with my Mother, she suffers from diabetes. That’s what encourages me to be more involved in the healthy world food.
This a simple of my diabetics recipes

Stuffed Zucchini with Yoghurt


1½ kg (48oz) Small Zucchini
600 gr (21oz) Minced Meat
3 tbs Roasted Pine nuts
1 cup of water
1 cup Canola oil or any veg. Oil
1 cup chopped onion
Salt and pepper (as desired)
2 kg (64oz) Cooked Yoghurt (from Skimmed milk)

Preparing Rules:

Wash well zucchini. Remove stems with a sharp knife. Hollow zucchini with an apple corer.

Wash inside and out. Drain. Fry zucchini with canola oil until golden. Place a side.

Fry the onions, add the meat with a pinch of salt and Pepper until tender. Mix half the quantity of pine nuts with minced meat.

Stuff the zucchini with meat (don’t over stuff), shake to spread the filling. Arrange stuffed zucchini in a pot. Pour 1 cup of water, cook on low heat for a 15 minutes.

Add stuffed zucchini to cooking yoghurt. Cook on a medium heat for 30 minutes. Place stuffed zucchini and yoghurt a serving plate, sprinkle on top minced meat and pine nuts.

Nutrition Facts per Serving

Calories (Kcal): 481
Total Fat (gr): 31
Cholesterol (mg): 25
Total Carbohydrate (g): 51
Protein (g): 9

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