When did Doughbai open, and what is the concept behind it?

We opened on November 8th, it’s almost a year for us now. The whole concept is built around sourdough. Of course, we have many other items that don’t use dough, but our specialty is the fermented dough, which takes three days to prepare. We use it for our manakish, pizza, and sando (sandwich). We also have our country sourdough loaf, which is one of our signatures.

What makes your ingredients and preparation process special?

Everything is prepared here, from scratch. The labneh, for example, we make from organic milk. We use local organic milk and really rely on the organic products available in the Emirates. We also bring ingredients from Lebanon, Jordan, and Palestine, and prepare them here. We’re so happy to share that with everyone , and welcome all to taste it!

What inspired you to become a chef, and how does that story shape your cooking today?

My love for food, first and foremost. And my parents, they loved to host lunches and dinners. Whenever they wanted to appreciate someone, it was always over a meal. They were my biggest inspiration and the reason I fell in love with cooking and sharing food.

What are three ingredients you can’t live without in the kitchen?

Extra virgin olive oil, zaatar, and pomegranate.

What’s your dream in life?

My wish, not really a dream, is to always be surrounded by family, in good health, and to grow the business the way I envision it: the right way, step by step, with lots of success. I want to stay surrounded by people who truly love this concept.

What’s your philosophy or motto?

Do good, and it always comes back to you, no matter what.

What is your favorite dish?

Labneh. It’s simple, comforting, and makes me feel like I’m home.

What’s your biggest dream moving forward?

My biggest wish is to stay healthy, with my family around me, and to keep developing the business together. That’s what matters most, to grow bigger, as a family.