HUMMUS RECIPES
There is no doubt about the popularity of hummus, which is a staple on tables in the Middle East region, and has become a favorite buy the world over.
Serves 5 | Prep/cooking 65 mins
INGREDIENTS |
- 250g chickpeas
- 1tbs baking soda
- 10g garlic
- 75g olive oil
- 350g tahini
- 250g lemon juice
- 4 ice cubes
- Pinch of salt
- Pinch of paprika&parsley (optional)
PREPARATION |
- Soak the chickpeas in cold water overnight (minimum of 10 hours) adding baking soda .
- The next day, remove the water and pour into a pot, add water and bring to boil over a high flame.
- Skim off foam that comes to surface. then once the water boils, lower the heat until the chickpeas have softened, around 20 minutes (it will break between your fingers).
- Drain the chickpeas but keep about 1 cup of the water in the pot. Set aside to cool while you prepare the other ingredients. Keep about 1/4 cup of the chickpeas for garnish.
- Make a creamy paste by adding the chickpeas in a food processor for a few minutes, then add ice cubes, tahini, lemon juice, garlic, salt and pepper. taste to adjust seasoning.
- Pour the hummus in a bowl, garnish with the whole chickpeas and a little extra-virgin olive oil , parsley and sprinkling of paprika are optional. Serve with bread.
WHAT’S NEW |
ART IN A GLASS: ANCORA LAUNCHES GRAND ATELIER MASTERCALSS IN DUBAI
InterContinental Residences’ signature restaurant reimagines world-famous masterpieces as handcrafted cocktails in an immersive date-night experience.
Dubai’s thriving culinary scene is about to welcome a one-of-a-kind experience where fine art and cocktail craftsmanship converge. Ancora, the signature restaurant at InterContinental Residences Dubai Business Bay, has unveiled its Grand Atelier Masterclass—an immersive evening designed for couples and friends seeking a creative twist on a night out.
Set against sweeping views of the Dubai Canal, the masterclass reimagines legendary works of art as handcrafted cocktails. Guests embark on an interactive journey for two, selecting up to five drinks from a curated menu, each inspired by an iconic painting.
Highlights include the Starry Night Spritz, a sparkling nod to Vincent van Gogh; The Kiss Martini, a golden tribute to Gustav Klimt; and Frida’s Flame, a fiery concoction celebrating the bold spirit of Frida Kahlo. Other inventive creations such as Monet’s Garden, The Birth of Venus, and Picasso’s Palette offer equally captivating, story-driven flavor profiles.
The experience goes beyond taste. Each cocktail is paired with a visual of the masterpiece that inspired it, transforming the evening into a multi-sensory journey through art and mixology. To commemorate the night, guests receive miniature framed artworks of the paintings they’ve explored—keepsakes that echo the blend of culture and creativity.
Priced at AED 549 for two, the Grand Atelier Masterclass is available daily, with a 24-hour advance reservation required. With limited spaces per session and Ancora’s refined setting, the experience promises to be an unforgettable date night or social outing.
Reservations can be made by calling or WhatsApping +971 52 620 0344 or by visiting ancoradubai.com.
Blurring the lines between gastronomy and artistry, Ancora’s new offering cements its place as one of Dubai’s most innovative dining destinations.
Ancora Dubai
Dubai’s culinary scene is constantly evolving, and few chefs embody this evolution like Mohamad Chabchoul. With seven years of experience in the city’s top kitchens, Chef Mohamad has made a name for himself not only through his skillful creations but also his dedication to sustainable cuisine. In this interview, he shares insights into his journey, his inspirations, and his exciting plans for the future.
What inspired you to become a chef?
I’ve loved cooking ever since I was a child. It wasn’t just because of my mom—I spent a lot of time in the kitchen with my dad. I also grew up watching cooking shows, from Chef Ramsey to Chef Ramadan, may God rest their souls. I learned small techniques and tips from them, and that’s really how my passion for cooking began.
What’s your favorite ingredient to use?
Smoked salmon is my favorite ingredient. Its versatility and depth of flavor really allow me to be creative.
What are your future plans? Do you have any upcoming projects?
God willing, I plan to open my own restaurant here in Dubai. I don’t have an exact date yet, but the vision is there. I hope you all will be among the first to visit it when it opens.
MEET OTHER CHEFS
RESTAURANT IN KSA |
BENOIT
BENOIT: A PARISIAN BISTRO IN THE HEART OF RIYADH
Riyadh welcomes a new culinary landmark as Benoit, the legendary Parisian bistro that has charmed diners for over a century, opens its doors. Benoit Matray first established the restaurant in Paris in 1912, and diners have celebrated it ever since for its convivial atmosphere and timeless French cuisine. After Maison Ducasse acquired it in 2005, Benoit expanded to New York and Tokyo. In 2025, it brings its Parisian spirit to Riyadh’s vibrant King Abdullah Financial District (KAFD), adding a significant new chapter to the city’s rapidly evolving dining scene.
Step inside Benoit Riyadh and Paris greets you instantly. Polished brass details, marble columns, plush red velvet seating, and crisp white tablecloths under the glow of chandeliers recreate the golden age of French bistro culture.
The food takes center stage. Benoit Riyadh delivers the essence of French bistro dining, combining hearty tradition with refined execution.
The restaurant embraces versatility. Café service runs daily from midday until midnight, while the main dining room serves lunch from 12:00 to 4:00 p.m. and dinner from 7:00 to 11:00 p.m. Guests who seek intimacy or celebration can choose private dining. A luminous room hosts up to eight guests, while “Les Salons,” a suite of three elegant rooms upstairs, welcomes as many as sixty-five, making the space ideal for gatherings and special occasions.
Benoit distinguishes itself by distilling more than a century of French dining culture into an experience that feels both fresh and familiar. It doesn’t simply operate as a restaurant — it celebrates timeless bistro traditions, reimagined for a new audience in Riyadh.
Type of Cuisine: French bistro.
Recommended dishes: duck foie gras, Rossini camel, and Paris-Riyadh, hazelnut and cardamom chou.
Address: Al Aqiq, Riyadh 13519, Saudi Arabia
More restaurants to discover in KSA
Zaynab Issa’s debut cookbook Third Culture Cooking: Classic Recipes for a New Generation is a heartfelt ode to multicultural identity and American home cooking. A captivating blend of her Khoja roots (South Asian–Indian in East Africa), suburban New Jersey upbringing, and global influences, the book reimagines familiar flavors through a lens of intention and heritage, resonating with anyone raised between cultures.
The book intertwines personal essays with generous recipe headnotes celebrating the women who shaped Issa’s culinary journey—from her grandmother to her mother and sister‑in‑law—preserving their stories alongside their dishes.
Organized by mood, cooking time, and occasion—sections like “Set Yourself Up for Success” containing tool and pantry essentials, On “Food & Feelings, Host with the Most, and Eating with Your Eyes”—make it as much a guide to mindful cooking and beautiful plating as a cookbook.
Zaynab Issa’s cookbook succeeds both as a cookbook and cultural statement. It gracefully shows how flavors rooted in diaspora and tradition can feel entirely new and utterly comforting. Whether you’re looking for multicultural inspiration, celebrating identity through food, or simply want recipes that taste like belonging, this book delivers.
RECOMMENDED BOOKS
At the heart of Tamam’s Kitchen is more than just flavorful dishes — it’s a story of heritage, love, and a deep connection to food as a form of expression. In this interview, we sit down with the passionate chef behind Tamam’s Kitchen to explore the journey that transformed childhood memories into a culinary career.
What inspired you to become a chef, and how does that story shape your cooking today?
Growing up, the kitchen was always the heart of our home — a place filled with stories, laughter, and the aroma of dishes passed down through generations. What started as curiosity turned into passion, and eventually, a sense of purpose. My mom was the reason I fell in love with cooking. Watching her in the kitchen — the way she moved with ease, how she poured love into every dish — it was like magic to me. She taught me that food is more than just ingredients; it’s a way to care for people, to bring comfort, and to create memories. As a child, I was always by her side — learning, tasting, and slowly finding my own rhythm. That connection we shared through food is what sparked my passion and inspired me to turn it into a career.
What’s one dish that best represents your style—and why?
I definitely have a few dishes that feel like an extension of who I am as a chef. One of my signature dishes blends comfort and creativity, often inspired by my roots and my mom’s home cooking — but elevated with modern techniques and bold flavors. Whether it’s a saffron-infused risotto with a twist or a slow-cooked lamb dish with warm spices, I always try to strike a balance between tradition and innovation.
How would you describe your approach to cooking?
My approach to cooking is rooted in emotion, tradition, and creativity. I cook with feeling first — I want every dish to connect with people, to remind them of something familiar or make them feel something new. I focus a lot on balance: flavor, texture, and presentation all matter, but so does the story behind the dish. I also love using fresh, seasonal, and locally sourced ingredients whenever possible — letting the ingredients speak for themselves.
What advice would you give to aspiring chefs?
Fall in love with the process, not just the end result. The long hours, the mistakes, the pressure — they’re all part of what shapes you. Stay curious, stay humble, and never stop learning — whether it’s from a head chef or a dishwasher, there’s always something to pick up from everyone in the kitchen. And don’t be afraid to develop your own voice. Learn the basics, master the classics — but let your own story come through in your cooking. And most importantly, cook with heart — people will always remember how your food made them feel.
MEET OTHER CHEFS
From prestigious openings in Dubai and Singapore to accolades in Australia, Kyung Soo Moon’s culinary vision has left an indelible mark. Today, we delve into his career, dreams, current projects, and the philosophy that fuels his passion for creating unforgettable dining experiences. Here is our insightful conversation with the maestro of global gastronomy.
What inspired you to become a chef, and how does that story shape your cooking today?
My childhood was filled with family meals, laughter, and love—those moments made me fall in love with cooking. They taught me that food transcends language. I now strive to recreate that warmth and connection through every dish I craft, wherever I am in the world.
What’s one dish that best represents your style—and why?
Bulgogi reflects my culinary identity: rooted in traditional Korean flavors but elevated with refined techniques. Its richness honors my heritage, while its resemblance to Kofta bridges Korean and UAE cuisines—symbolizing my passion for creating cultural connections through food.
What are three ingredients you always keep in your kitchen?
Soy sauce, fermented soybean paste, and Korean chili. These ingredients offer depth, harmony, and a bold backbone to my dishes. They help me balance East and West, imbuing every plate with soul, structure, and a signature character.
What is your philosophy or motto?
Cook with soul, serve with purpose. While technique can impress, it’s the emotion, care, and intention behind each dish that creates lasting memories for guests—long after the meal is over.
What is your dream in life?
To inspire and empower the next generation of chefs worldwide—teaching them to lead with heart, grow through collaboration, and create meaningful food experiences together. I dream of a community that learns, evolves, and succeeds as one family, united by a shared love for this craft.
What are your current projects and plans?
I recently launched HANU Dubai, a modern Korean dining experience. I’m also working on an exciting new project that will reimagine contemporary Korean cuisine—blending tradition with bold, immersive storytelling on every plate.
EXCLUSIVE RECIPE BY KYUNG SOO MOON
SHOPPING |
T&F’S HANDPICKED APRON COLLECTION
Looking to spice up your kitchen attire? Wondering where to find the perfect apron to match your culinary flair? Look no further! Feast your eyes on our curated collection of aprons!
CRATE & BARREL
Crafted from waxed cotton canvas, this kitchen apron combines a rugged look with a rich texture. Ideal for everyday cooking or weekend barbecues, it features durable cotton denim in a tan hue, complemented by black leather trim.
LUFFY LEATHERS
Handcrafted from the finest quality leather, this apron exudes durability and sophistication, making it a statement piece for any culinary enthusiast or craftsman.
MOANLOR ART
Add a touch of humor and uniqueness to your kitchen with this couples aprons set. Featuring hilarious sayings, these aprons are sure to catch anyone’s eye.
MYHOLDAL
Look good and stay dry and clean with this apron, whether you’re dealing with food, a hot grill or spilled drinks. With adjustable leather straps and a durable design, it is built to last.
NUMBER 41
Combining the durability of leather with the comfort of premium fabric, this apron is designed to enhance your cooking or crafting experience.
RANA SALAM
A throwback to1960s Beirut Cortina ice cream company, Rana Salam chose this brand because of its stylish and charming graphics.
Explore a wider range of aprons you’re sure to adore at ranasalamshop.com
RAYANE’S BEAUTIFUL HOMES
This kitchen canvas apron ensures that your body is covered well to keeps your clothes from dirty while cooking, painting, or doing heavy duty work.
REDBUBBLE
Stay clean in style when you’re doing dirty work in the kitchen, in the art studio, in the garden, or at the barbeque with this Lebanese cup apron.
SAVVY DESIGNS
This apron serves as the ultimate gag and cooking gift for food enthusiasts and budding chefs who enjoy preparing delicious meals for family and friends.
THINK KITCHEN
Crafted with durable yet lightweight materials, this apron is designed to withstand the heat of the grill while keeping you comfortable and stylish.
XHBT SHOP
This apron is ideal for cooking enthusiasts who adore their pristine white shirts but dread the inevitable spills. Designed to fit all sizes comfortably, it not only offers protection but also arrives in exceptionally cool packaging.
In recent years, sourdough bread has captured the attention—and appetites—of food lovers around the world. In Lebanon, one artisan bakery is leading the way in redefining how people experience bread. Founded by Mohamad Kreidly, Sourdough Bakery and Coffee Shop has built a loyal following through its commitment to natural ingredients, long fermentation, and a genuine passion for the craft. In this interview, Mohamed shares the story behind Sourdough Bakery, the inspiration that sparked his journey.
What inspired you to start baking sourdough, and why did you bring this concept to Lebanon?
During the COVID-19 pandemic, sourdough became popular thanks to its presence on social media and YouTube. People were drawn to baking at home—not only to avoid contact with others but also because it offered a hands-on, comforting experience. As people learned more about bread and fermentation, their interest grew significantly.
We’ve been thrilled with the response from customers. Across our locations, we’ve built a community of like-minded people who sometimes visit more than twice a week. They come for our long-fermented bread, for brunch, and for the coffee culture that we’re committed to delivering.
Are you planning to open more locations or expand?
Absolutely. We’re excited about expanding. Our next project will be at ABC Mall in Dubai, where we’ll offer bread and coffee in a gourmet-like experience.
We’re also launching a new academy dedicated to teaching people how to bake sourdough at home—whether you’re a professional chef or a curious home baker. This will be a space to share our experience and give back to the community by adding real value to those interested in fermentation and quality bread.
What makes sourdough bread different from regular bread, in terms of taste and appearance?
Sourdough is made with very simple, natural ingredients: flour, salt, and water. We also like to add a fourth ingredient—thyme—because it’s essential in our approach to sourdough baking.
The process is hands-on and can be done with home equipment like a standard oven. It requires attention to detail and patience, but the simplicity of the ingredients allows people to connect deeply with the experience of baking and enjoying their own bread.
What can visitors expect when they walk into your bakery?
At Sourdough Bakery, we pride ourselves on creating a welcoming atmosphere. We love introducing customers to the variety of breads we offer. We highlight our use of organic ingredients whenever possible and emphasize our technical expertise—especially our use of long fermentation, with some breads fermented for 48 to 60 hours.
What’s your favorite item on the menu?
My favorite is the Mountain King Rye. It’s a Scandinavian recipe made with dark rye flour imported from Germany, and it’s certified organic. The flavor and texture are truly unique, and it represents our most authentic, back-to-the-roots recipe.
Do you have any tips for beginners who want to start making sourdough at home?
Yes—start simple. You don’t need a lot of ingredients or equipment. Begin with a basic recipe using just flour, salt, and water. Get high-quality flour, preferably from a local bakery. If you visit us—or another bakery—you can ask for a sourdough starter (levain), which is all you need to begin experimenting.
Use your home oven—ideally with a cast iron pot or Dutch oven. I recommend baking over the weekend: start on Friday, and you’ll have great bread ready by Saturday evening, with leftovers for Sunday brunch with your family.
Where are your branches currently located, and when is the next one opening?
Our flagship branch is in Broumana. We also have a location at Beirut Souks, and we’ll soon be opening at ABC Dbayeh.
WHAT’S NEW |
BAYTI SYDNEY HONORS ITS ROOTS WITH A HEARTFELT POP-UP IN LEBANON
Bayti Sydney is a beloved Lebanese restaurant and catering brand in Australia. It is built on a legacy of hospitality, culture, and family.
The journey began in 1985. That was when the George Khouzame family, Lebanese migrants, founded a small catering company in Sydney. They were inspired by their love of sharing food and stories.
Today, Bayti is the heartchild of second‑generation siblings Priscilla and Najee Khouzame. They are Directors of the George Khouzame Group. The siblings transformed their parents’ legacy into a vibrant restaurant concept. It is rooted in Lebanese traditions and refined for global audiences.
This week, Bayti returned to its cultural roots with a special pop‑up event at Indira in Kfour, Lebanon. The event symbolized the beginning of its expansion into the Middle East. This will happen through a visionary franchise model.
In the presence of the Australian Ambassador to Lebanon and a warm gathering of supporters, Priscilla delivered a moving speech. She spoke about identity, belonging, and bridging two cultures through food, music, and storytelling.
The evening also introduced a heartfelt book authored by Priscilla and Najee in honor of their parents. It is a tribute to the values and memories that shaped Bayti.
Filled with recipes, family narratives, and reflections on cultural heritage, the book captures the brand’s essence. It stands for home, heritage, and hospitality.
With its eyes now set on Lebanon and the broader region, Bayti’s expansion promises to bring authentic Lebanese flavours to new audiences. At the same time, it will preserve its multi‑generational legacy.
What began as a family catering dream in Sydney has now come home. It is not an ending, but a vibrant new beginning.
RESTAURANT IN JORDAN |
NASMA
Tucked away in the heart of Amman’s vibrant culinary scene, Nasma is a breath of fresh air—its name a fitting whisper of modernity carried on the winds of tradition. Located on Abdul Qader Keshk Street, Nasma is the latest eclectic Arabic restaurant in the Jordanian capital, already making waves for its innovative spirit and sensory-rich experience.
Helmed by visionary chef Saleem Naber in collaboration with Tareq Kawar, Nasma reimagines Arabic cuisine in bold, unexpected ways. More than just a restaurant, it’s a tribute to Levantine roots, delicately spun through a contemporary lens. Here, every detail—from the plate to the playlist—tells a story of heritage elevated by creativity.
The design of Nasma is as thoughtfully curated as its cuisine. Earthy textures, arched doorways, and warm tones blend with contemporary lighting and curated art pieces. The space feels both intimate and expansive—a balance of old-world charm and modern sophistication.
For locals and travelers alike, Nasma is not just Amman’s newest restaurant—it is a culinary destination.
Type of cuisine: Arabic cuisine.
Recommended dishes: nasma salad, kunafah shrimps, musaffa bachamel, and ossmaliyeh.
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