7 world-renowned chefs share recipes for signature dishes inspired by their moms and grandmas – Insider – INSIDER

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1 tsp ground cumin seed

1 tsp ground coriander seed

1 tsp ground urfa biber or ancho

1/2 tsp fresh ground black pepper

1 tsp pimenton de la vera (hot)

1 tbsp extra virgin olive oil

1 500-gram box of Pomi chopped tomatoes

1/2 cup tomato paste

1 tsp sea salt

1 bay leaf

1 sprig fresh thyme

2 tbsp chopped cillantro

2 tbsp crispy fried onions or shallots


2 tbsp extra virgin olive oil

2 cups long grain rice

3 cups water

1 tsp sea salt

Pinch of fresh ground pepper


1 cup lentils, rinsed and soaked in water in water for 1 hour

1/2 tsp sea salt

Pinch of fresh ground pepper 

1 garlic clove (crushed) 

1 bay leaf

Sautéed Onions

2 tbsp extra virgin olive oil

4 sweet onions (sliced thin)

2 garlic cloves (sliced thin)

1/2 tsp sea salt

Pinch of fresh ground pepper



Toast Dry Spices in dry saucepan until fragrant and aromatic.

Add extra virgin olive oil and infuse with spices.

Add Tomato paste and stir well to incorporate.

Cook over medium heat stirring constantly and scraping the bottom of the pan to cook out the raw flavor of the paste. Don’t skip this step as it is the foundation of deep flavor.

Add chopped tomatoes, thyme, sea salt and bay leaf and bring to a simmer.

Cover and reduce heat to low. Cook for 20 to 30 minutes.


Heat extra virgin olive oil in a saucepan over medium heat. 

Add rice and stir gently until rice smells fragrant and coated with oil. 

Add 3 cups water and 1 teaspoon of salt. Bring to a simmer, then reduce heat to low, cover, and simmer for about 10 minutes then turn off flame and leave on the stovetop for an additional 15 minutes. The rice will be tender, and all the liquid will be absorbed.


Rinse then soak the lentils in warm water for 30 minutes. 

Add 2 cups of water to a saucepan.

Add the lentils, sea salt, pepper, garlic clove, and bay leaf.

Bring to a simmer. Cover and reduce heat to low. Simmer for 10 to 20 minutes until lentils are tender.

Sautéed Onions and Finishing the Dish

Heat large frying pan over medium heat. 

Add extra virgin olive oil then onions and cook on medium-high heat for about 10 minutes until the onions are browned. 

Add garlic, sea salt, and pepper, and cook for another minute stirring to ensure even distribution and complete cooking.

Add cooked lentils and rice, and toss well to fully combine. Cook until mixture is piping hot.

Transfer to serving bowl and spoon matbucha over the top.

Garnish with chopped cilantro and serve.

Source: Thanks https://www.insider.com/michelin-star-award-winning-chef-family-recipes-carbone-wolfgang-puck-jean-georges