Abraham Mezze Bar + Mega Nugget Recipe

by James Marten

30 CROSS STREET, NEW TOWN

Abraham Mezze Bar is a small vegetarian mezze bar tucked in next to Jackman and McCross in New Town, run by sisters Maggie and Marion Abraham. Drawing on their father Said’s Lebanese heritage and their mother Ruth’s love of gardening, the sisters serve Al-Sham (Levant) inspired small plates built around Tasmania’s seasonal produce, much of it grown in their own kitchen garden and at their Molesworth property.

*Marion and Maggie. Pic: @chiastudiosink*

Expect house-made bread, pastries, pickles and preserves, coffee, sweet treats, a simple Tasmanian-leaning wine list, and a relaxed, home-like space for food, music, art, chess and conversation. On our visit we started with olives that held a beautiful bitterness, hommus, labne and breads, and a comforting lentil stew. We finished with a quince granita that had the most beautiful icy, yet creamy, mouthfeel. Simple and a perfect finish. Open midday-8pm, Friday to Sunday, walk-in only, with 20 seats split between the interior and a drystone courtyard.

THE MEGA NUGGET

This is our take on the viral sheet pan chicken schnitzel. Perfect for an easy family dinner or for a crowd, it can be served with a dipping sauce, in a burger or with salad.

INGREDIENTS

500g chicken mince
Panko crumbs
Plain flour
2 eggs
Grated parmesan cheese or chilli flakes, optional
Olive oil spray

METHOD

Heat oven to 220 degrees. Place a large piece of parchment/baking paper on the bench and grease with olive oil. Flatten out the chicken (you can use another greased piece of parchment to make it easier, but don’t forget to grease it!). Top with a dusting of flour, then egg wash, then top with panko crumbs. Add parmesan or chilli flakes if you’re using them. Spray liberally with the olive oil and cover with a piece of parchment paper. Carefully flip the whole thing – you’ll have parchment on both sides, it can be easier to use trays to help flip too. Then repeat on the other side – flour, egg then panko crumbs. Spray with oil. Slide onto a baking tray and remove the top layer of paper. Cook until golden brown. Rest for a minute or two then chop into pieces.

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Extras

Hobart Happenings

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Hobart Happenings

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