WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
10+ OF OUR FAVORITE HUMMUS RECIPES
From traditional variations steeped in authenticity to innovative twists that redefine the boundaries of flavor, each recipe in this collection is a testament to the versatility and allure of hummus.
RESTAURANT IN KUWAIT |
ROKA
Type Cuisine: Japanese cuisine.
Recommended dishes: scallop sashimi with tapioca pearl, seared beef striploin with black truffle dressing, and sweet miso crème brûlée.
Address: 1873 Sheikh Zayed Bin Sultan Al Nahyan Rd, Kuwait 92000, Kuwait
  Roka Kuwait
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MEAT |
AUSTRALIAN LAMB MANSAF
BY USA MEAT EXPORT FEDERATION
Serves 4-6 | Preparation time 10 mins | Cooking time 65 min
INGREDIENTS |
- 700g Australian Lamb Pieces, diced
- 1 large Onion, finely diced
- 1-2 tbsp Garlic
- 1-2 Bay Leaves
- 2 tsp Whole Black Pepper
- 8-10 pods Cardamom
- 2-3 Cinnamon Sticks
- 3 cups Yoghurt
- 1 tbsp Arrowroot Powder
- 2 tbsp Pepper
- 3 tbsp Ghee
- ½ cup Almonds
- ½ cup Pine Nuts
- 1 tbsp Saffron
- 2 cups Rice
- 1.5l Water
- 1 large Saj Bread
- ½ cup Parsley
- ¼ cup Currant
- Salt to taste
PREPARATION |
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- Place the pressure cooker on the stove & preheat it.
- Add ghee then the chopped onions and garlic then mix.
- Add Aussie lamb, water, bay leaf, a pinch of black pepper, cardamom & cinnamon then let cook.
- In a separate pot, add 1 tbsp of ghee, pre-soaked rice, 3-4 cardamoms.
- Mix saffron with hot water and add it to the rice & mix very well.
- Add a generous pinch of salt and hot water.
- When the water comes to a boil, lower it and cover the rice to let cook.
- In a separate pan add 1 tbsp of ghee, let it warm up and toss ½ cup almonds and ½ cup of pine nuts to roast.
- Separate the meat from the stock.
- Mix the arrowroot powder with the yoghurt then add the mixture to the lamb stock and mix well.
- Line a dish with the saj bread and layer it with the saffron rice then the lamb.
- Pour the yoghurt sauce onto the rice and lamb then garnish it with parsley, almonds, pine nuts & currants.
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RESTAURANT IN LEBANON |
MARGO BEIRUT
In the heart of Gemmayze, nestled amidst its vibrant streets, lies Margo Beirut—an enchanting culinary haven housed within a renovated old house. Seamlessly blending the charm of antiquity with contemporary flair, Margo Beirut beckons visitors into a world where culinary artistry meets architectural splendor.
Its menu boasts an eclectic array of international delicacies, each dish a testament to culinary innovation. From tantalizing entrees to exquisitely crafted cocktails, every offering is designed to tantalize the taste buds.
Margo Beirut is more than just a restaurant; it is a destination—a sanctuary for those seeking an effortlessly chic night out with friends. The lounge and resto-bar beckon patrons to unwind and indulge in the company of loved ones, enveloped by an ambiance that is as inviting as it is stylish.
In Gemmayze, amidst the hustle and bustle of urban life, Margo stands as a beacon of elegance and refinement—a place where culinary artistry and architectural splendor converge to create an experience that is nothing short of extraordinary.
Type of Cuisine: Italian cuisine
Recommended dishes: bresaola salad, aglio e olio, and Margo tiramisu.
Address: Â Gemmayze, Beirut
  +96181096000
   margobeirut
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INGREDIENTS |
For the dish:
- 200g basmati rice
- 300g toor dal (yellow lentils)
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon grated ginger
- 1 pinch of asafoetida
- 100g onions, chopped
- 1 green chilli, slit down one side
- 100g tomatoes, chopped
- a pinch of ground turmeric
- salt, to taste
For the mushrooms:
- 500g mushrooms (a mix of wild or cultivated), chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 100g onions, finely chopped
- 1 tablespoon ginger/garlic paste
- 1½ teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1/2 teaspoon Kashmiri chilli powder
- 1/2 teaspoon garam masala
- 100g tomatoes, chopped
For garnish:
- 1 teaspoon truffle oil
- 10g fresh black truffle, shaved or grated
- 1 tablespoon chopped coriander leaves
PREPARATION |
The Khichdi:
- Wash the rice and lentils at least three times in fresh water, then drain well and set aside.
- Heat the oil in a large saucepan over a medium heat, and add the bay leaf and cumin seeds. Cook for 1 minute, then add the grated ginger and cook until fragrant.
- Add the asafoetida, followed by the onions and green chilli, and cook until the onions have softened (about 5 minutes).
- Add the tomatoes, turmeric, and a large pinch of salt, and cook for 3-4 minutes.
- Add the drained rice and lentils and stir well.
- Add 750ml (3 cups) of water for a thick consistency, or, if you prefer a looser, porridge-like khichadi, add more water. Stir once, check for seasoning, then bring to a simmer, giving the mixture the occasional stir, while you cook the mushrooms. If the mixture begins to stick, add a little water.
The mushrooms:
- Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the mushrooms in batches with a large pinch of salt and cook until they are golden brown all over and most of the moisture has evaporated.
- Meanwhile, place another frying pan over a medium heat and add the remaining tablespoon of oil. Add the cumin seeds and once they begin to crackle, add the onions and cook until they are caramelised, crisp and golden brown. Add the ginger/garlic paste, cook for a few minutes, then add the turmeric, coriander, chilli powder, garam masala and the cumin seeds. Cook gently for 4-5 minutes, then add the tomatoes and simmer until they are soft (about 10 minutes). Add the caramelised mushrooms, give everything a good mix and remove from the heat.
Plating:
- By this time the khichadi should be ready. Taste a spoonful of the rice and lentils to ensure they’re cooked through.
- To serve, stir the mushroom mixture into the rice and divide between bowls. Drizzle with truffle oil, generously cover with shaved or grated truffle and garnish with the chopped coriander leaves.
- Serve with poppadums, chutneys and pickles on the side if you like.
CHEF |
 CHEF ROHIT GHAI
MICHELIN STAR CHEF
Introducing Rohit, a culinary maestro whose journey from humble beginnings to Michelin-starred acclaim embodies the fusion of tradition and innovation in Indian cuisine. With a rich tapestry of experiences at renowned establishments and a deep-rooted passion nurtured by familial influence, Rohit has emerged as a trailblazer in the culinary world. Join us as we get to know him.
Share your journey to becoming a renowned Michelin Star chef
My culinary journey began with humble roots, assisting my mother in the kitchen, where I learned the intricacies of Indian cuisine and cherished family recipes. Transitioning into the industry, I carved my path as Executive Chef at Bombay Bustle and Jamavar, achieving a Michelin star in record time, a milestone for Indian cuisine in the UK. Prior experiences at esteemed establishments like Gymkhana, Hoppers, Trishna, and Benares refined my skills. In 2018, I ventured into entrepreneurship with the launch of Kutir in Chelsea, receiving widespread acclaim. This success spurred further ventures, including Ishka 360 in Doha, Manthan in Mayfair London, Aangan in Muscat, Gup & Shup in Dubai, and Rivayat at Oberoi’s hotel in Marrakech.
Who inspired you in your culinary journey?
My culinary journey is deeply rooted in familial influence, with my mother serving as my initial mentor. Beyond familial ties, I found inspiration in culinary giants like Pierre Koffman, Gordon Ramsay, and Marco Pierre White, whose innovation and dedication to their craft fueled my own aspirations.
What are your upcoming projects?
As an ambassador for Audi, I am excited to collaborate with them at the Wilderness Festival, curating an exclusive fine dining experience at the Audi Kitchen. Additionally, I look forward to showcasing my culinary creations at the Financial Times Festival in September. Following the success of my debut cookbook, “Tarkari,” which celebrates vegetarian and vegan Indian cuisine, I am diligently working on its follow-up, promising an exploration of new flavors and culinary adventures.
Sum up your philosophy in 10 words
My culinary ethos blends tradition with innovation, crafting unforgettable experiences.
Maya Toubia Jabbour is the driving force behind a prestigious wedding planning service celebrated for its creation of unforgettable experiences brimming with elegance, joy, and sparkle. Recognized as the Best Wedding Flower Designer in 2023 and ranked among Dubai’s Top 15 wedding planners, Maya’s expertise is unmistakable in her knack for transforming spaces into ethereal dreamscapes.
Set against the verdant backdrop of Dubai’s Al Barari botanic haven, Maya orchestrates enchanting outdoor settings where cherished moments unfold amidst delectable cuisine and surrounded by loved ones. Join us as we explore Maya’s realm of creativity and her fervent dedication to crafting celebrations that linger in memory.
What inspired your design choices?
For my design inspiration, I drew from the resurgence of ‘boho’ chic fashion, characterized by its vibrant colors and patterns.
How did you select the flowers for the setting?
Transitioning to the floral arrangements, I planned to arrange individual flowers in bottles and small vases, incorporating orange orchids, orange ranunculus, fuchsia roses, and a mix of orange and bright pink bougainvillea plants.
What was your concept behind the overall setting?
Moving on to the overall setting, I aimed to capture the free-spirited bohemian mood by mixing informal patterns and layering colored fabrics.
How did you decide on the accessories?
I opted for tailor-made cutlery in gold, black, and rose-gold-plated finishes, along with creatively designed plates to add a unique touch. While colored accessories are seldom used, I believed they would significantly enhance the overall ambiance.
Check out the videos!
DELICATESSEN IN LEBANON |
EM SHERIF DELI
Em Sherif recently launched its newest concept Em Sherif Deli in the heart of Beirut. Em Sherif Deli offers ready-to-eat favorites from its menu, along with exclusive dishes available to go. Clients can select from a variety of breakfast offerings, plats du jour, sandwiches, salads, small bites and sweet treats. Additionally, the deli has a specialty beverage corner serving innovative takes on traditional drinks like matté, arak and natural wines. It also features a homemade mouneh (pantry) and a special deli merchandise corner.
Furthermore, the all-day deli occupies a modern, welcoming indoor and outdoor space. Alternatively, guests can opt to take their meals to go in special Em Sherif packaging.
Type of Cuisine: Lebanese
Recommended dishes:Â Beef and chicken shawarma sandwiches, samkeh harra, labneh with sourdough, and the soujouk bun.
Opening date: March 2024
Address: Â New Starco building, Minet El Hosn, Beirut Lebanon
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