Plate of Origin: Lebanese food showcased thanks to Jamal Gerges, Rachida Qutami

A western Sydney mum and daughter have flexed their knack for cooking delicious Lebanese food and unashamed love of garlic in a TV series that showcases the dishes of their ancestral home.

Jamal Gerges and daughter Rachida Qutami star in Plate of Origin on Channel 7. Picture: Monique Harmer

• Golden Century eyes Parramatta site
• Alex & Co back in business

When Jamal Gerges cooks her Lebanese charcoal chicken, Greystanes knows it. They just follow the aroma and it’s drumsticks all ‘round.

The dynamo and her daughter Rachida Qutami have teamed up to use their flair for cooking up the flavours of their ancestral home in Channel 7’s Plate of Origin, which sees 10 teams competing by showcasing cuisine of their heritage in a bid to win $100,000.

Jamal Gerges and her daughter Rachida Qutami at her Greystanes kitchen. Picture: Monique Harmer

“Everything’s special about Lebanese food,’’ Mrs Gerges said.

“It takes a lot of time. The longer you cook it, the better it tastes.’’

That includes marinating chicken overnight in a simple paste of garlic, lemon, olive oil, salt and pepper for succulent flavours.

Jamal Gerges hardly goes out to eat and you can see why. Picture: Monique Harmer

“I know everything about Lebanese food,’’ Mrs Gerges said.

“Some restaurants disappoint, some restaurants say they’re Lebanese but they’re not. I’m not saying I’m the best but if you taste my food and go to a restaurant, you know the difference.’’

Jamal Gerges and Rachida Qutami with enticing Lebanese dishes including tabouleh and kibbeh. Picture: Monique Harmer

Mrs Gerges, 48, has lived in Australia for 31 years but like many migrants, she favours home cooking while her daughter can’t resist the temptations at her doorstep.

“My husband and I go out to dinner all the time and we love to try new food,’’ the Elizabeth Hills resident said.

“In western Sydney there’s a lot of Middle Eastern restaurants and places like El Jannah, La Mono, Al Aseel are around western Sydney and it just keeps our culture alive.

The pair’s passion for traditional Lebanese cuisine is on show in Plate of Origin. Picture: Monique Harmer

“It’s so abundant in flavour, it’s very, very generous. Everything comes in large quantities and it’s full of flavour and there’s lots of garlic.

“Our authentic flavours is what Lebanese food is all about. We’re not afraid to use garlic.’’

Samboosik, kibbbeh and falafel makes a tempting fingerfood mix. Monique Harmer

The former Cabramatta High School teacher used to teach English to Arabic speaking students but has recently started supporting her mum with her newly-formed The Village Table catering business.

Barbecue chicken tawook skewers with that delicious staple, garlic dip. Picture: Monique Harmer

They also hope Plate of Origin, which features Manu Feildel and former MasterChef judges Matt Preston and Gary Mehigan, will provide more exposure to their cooking skills.

The show premieres on Sunday (August 30) at 7pm and runs for three weeks.