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.
Meet Victor Delpierre, a world-champion barista, mixologist, and Coffee in Good Spirits winner. Hailing from France, Victor’s passion for beverages and his expertise have taken him to the forefront of the culinary world. Today, he collaborates with renowned chefs to craft extraordinary drinks—both with and without alcohol—while designing service rituals that elevate every experience. With a dedication to creating magical moments that leave lasting memories, Victor’s work is a testament to the artistry and innovation within the world of fine beverages.
What message do you aim to convey through your creations?
My message is simple: it’s all about appreciating passionate artisans and small producers who dedicate their lives to crafting exceptional products. I don’t follow trends just for the sake of it or try to create a buzz. For me, it’s about telling a story through a product and showcasing it authentically. For instance, the drink I created to open the Salon du Chocolat is ethical and sustainable, supporting chocolate-producing communities and reducing food waste. Each creation carries a powerful message, and that’s what I encourage others to do with their own work.
What is your favorite drink to make?
That’s a tricky question! If I had to choose, I’d say water is the ultimate cocktail — because it’s essential and can be enjoyed without moderation. But coffee is an ingredient that changed my life, so it holds a special place for me. I also love creating non-alcoholic cocktails. When you master a great non-alcoholic drink, adding a fine spirit can make it even more magical. So, non-alcoholic cocktails are my favorite to create.
What projects are you currently working on?
I’m fortunate to collaborate with amazing chefs who have their own exciting projects. As for me, I’m focused on continuing to support artisans in France and abroad, creating unforgettable moments, and promoting respect for the environment and producers. I’m also committed to sharing the knowledge I’ve gained with others, especially young people, to inspire them to pursue these incredible careers.
What advice would you give to young people looking to follow in your footsteps?
My advice would be to persevere, believe in your values, and work with conviction and determination. Most importantly, enjoy the process. This profession offers exceptional opportunities — I could never have imagined becoming a world champion or finding myself here in Dubai, collaborating on events like the Salon du Chocolat. It’s about staying open to the possibilities that come your way.
MEET OTHER CHEFS
WHAT’S NEW |
AL BALEED RESORT SALALAH BY ANANTARA HOSTS CULINARY FESTIVAL 2024
Michelin-starred chefs and Omani culinary talents unite for a month-long gourmet celebration along Salalah’s picturesque coast.
Al Baleed Resort Salalah by Anantara proudly announces the return of its highly anticipated Al Baleed Culinary Festival. Building on the success of previous editions, the 2024 festival takes place throughout November, offering an extraordinary month-long celebration of world-class cuisine featuring Michelin-starred chefs and talented Omani culinary artists.
Supported by major sponsors like the Ministry of Heritage and Tourism and Vodafone Oman, the festival elevates Salalah as a premier gourmet destination. Set along pristine beaches and the Arabian Sea, Al Baleed Resort Salalah provides the ideal luxurious escape for food enthusiasts seeking unique flavors and memorable experiences.
This year’s festival showcases renowned international chefs, including Peter Gast from the Netherlands, Andrea Sarri from Italy, Florian Berger from Germany, and Nicolas Isnard from France. Each chef will host exclusive Michelin-starred dinners and interactive workshops, creating an immersive experience for guests.
Alongside the international offerings, Omani Nights take place every Saturday, led by British-Omani chef Dina Macki. Rising Omani chefs will present fresh interpretations of traditional Omani cuisine, highlighting the country’s rich culinary heritage.
From Michelin-star dinners to hands-on cooking classes, the Al Baleed Culinary Festival 2024 promises a dream experience for food lovers. Prices start at OMR 10 for workshops and OMR 50 for Michelin-starred dinners.
WHAT’S NEW |
SALON DU CHOCOLAT ET DE LA PÂTISSERIE IS RETURNING FOR ITS SECOND EDITION IN RIYADH
Get ready for Salon du Chocolat et de la Pâtisserie at Riyadh International Convention and Exhibition Center from November 25-27, 2024.
Chocolate and pastry lovers, get ready for a sweet treat! The second edition of the much-loved Salon du Chocolat et de la Pâtisserie is making its way back to Riyadh from November 25-27, 2024, at the Riyadh International Convention and Exhibition Center. This delicious event, held in 15 cities around the world, is the ultimate playground for chocolate and pastry enthusiasts. It’s not just about indulging your sweet tooth. It’s the perfect chance for brands to showcase their creations while the entire industry gathers to celebrate all things chocolate.
“This year marks the second Salon du Chocolat et de la Pâtisserie in Riyadh, and we are thrilled to be expanding the concept in Saudi Arabia.” shared Joumana Dammous Salamé, managing director of Hospitality Services and co-organizer of the event. “We have many exciting events planned.”
It’s going to be bigger and better, with so many activities lined up for everyone to enjoy. What can you expect? More than 60 exhibitors offering everything from artisanal chocolates to stunning pastries. Plus, a jam-packed schedule of interactive events.
One of the most anticipated features is the Chocolate Fashion Show. Models will strut the runway in outfits made entirely of chocolate—talk about edible art! There’s also the Pastry Show and Choco Demo, where renowned pastry chefs will be hosting live demonstrations. They’ll share tips, tricks, and even lead hands-on workshops for those eager to learn from the best.
Whether you’re a pastry professional, a dessert lover, or someone just looking to experience a sweet escape, this event promises something for everyone!
RESTAURANT IN EGYPT |
ESCA CUEVA
Esca Cueva sits in the heart of Egypt, offering an enchanting escape into fine dining and blending innovative cuisine with an unforgettable atmosphere. The restaurant, designed with a stunning cave-like interior, transports diners to a magical underground world where rustic elegance meets contemporary style.
As soon as you step into Esca Cueva, the captivating ambiance envelops you. The restaurant’s name, meaning “cave,” perfectly matches its design, with softly lit stone walls and arches that create the feel of dining inside an ancient cavern.
Esca Cueva showcases a creative take on Mediterranean cuisine, offering a menu that celebrates local ingredients and bold flavors. Each dish becomes a work of art, meticulously plated to highlight fresh produce, meats, and seafood sourced from the region. The chefs balance tradition and innovation, using modern techniques to elevate familiar flavors into extraordinary creations.
In a country known for its rich history and culture, Esca Cueva introduces a modern twist to Egypt’s culinary scene. Whether you’re seeking an unforgettable meal or looking to immerse yourself in a stunning setting, Esca Cueva delivers an experience that is as unique as it is delicious.
Cuisine: Mediterranean cuisine.
Recommended dishes: grilled octopus with lemon and herbs, seabass with saffron and chorizo, and baklava with honey and pistachios.
WHAT’S NEW |
DISCOVER ODEON DUBAI: A PARISIAN CULINARY EXPERIENCE IN THE HEART OF DUBAI
Experience French elegance and culinary artistry at Odeon Dubai’s luxury brasserie, market, and rooftop terrace, where every meal is a journey into Parisian sophistication.
Odeon Dubai offers a refined taste of France, combining elegance and authenticity to create an unparalleled dining experience. Located on Jumeirah Beach Road, this multi-faceted culinary destination is led by the talented Chef Thomas Duhamel, who has crafted a unique French gastronomy journey that blends tradition with contemporary flair. At the heart of Odeon is its luxury brasserie, a space that exudes Parisian charm with velvet benches, spacious tables draped in white linens, and impeccable service.
The brasserie menu features French classics, including escargots, duck leg confit, and seafood platters, all made with premium ingredients sourced directly from France. Keeping that in mind, Chef Thomas emphasizes the importance of product quality, ensuring every dish reflects the essence of authentic French cuisine. Complementing the brasserie is “Le Marché d’Odeon,” a market offering an exceptional selection of French products. From artisanal cheeses to fresh seafood, the market provides guests with high-quality ingredients to take home, making it more than just a dining venue—it’s a full culinary experience.
On the other hand, Odeon’s rooftop terrace adds another layer to the dining experience, providing breathtaking views of the Dubai skyline. Open during the cooler months, the terrace invites guests to enjoy a candlelit dinner under the stars. With its immersive French culinary experience, Odeon Dubai offers more than just food. From the ground-floor market to the rooftop terrace, every detail is carefully curated to transport guests to Paris, making Odeon a must-visit for those seeking elegance, taste, and an unforgettable atmosphere in Dubai.
SHOPPING |
Top Picks: Our Favorite Teapots and Kettles in the Middle East
In the heart of the Middle East, tea is more than just a beverage—it’s a symbol of hospitality, tradition, and togetherness. Whether you’re serving a fragrant brew to guests or enjoying a quiet moment alone, the right teapot or kettle can elevate the experience. From sleek modern designs to timeless classics, we’ve curated a collection of our favorite tea pots and kettles that combine elegance, functionality, and cultural charm. Discover the perfect piece to complement your tea ritual and bring a touch of style to your table.
RUSTIC TEAPOT: EARTHENE ELEGANCE
The Bloomr teapot is a beautiful and functional piece of pottery. Its soft, neutral color and elegant shape make it a versatile addition to any kitchen or dining table. The teapot is made of high-quality porcelain and features a unique textured finish that adds a touch of rustic charm. The lid fits snugly, ensuring that your tea stays warm and flavorful.
TEA REX KETTLE: A MYTHICAL FUSION OF DESIGN AND FORTUNE
The Tea Rex Kettle by Alessi, originally designed by Michael Graves, is a renowned symbol of contemporary design, blending pop and postmodern styles. For its 30th anniversary, Graves reimagined the kettle with a mythological, futuristic twist, combining elements of a dragon and a flying dinosaur. In Chinese culture, the dragon symbolizes strength and good fortune, making it an ideal choice as a kitchen good luck charm.
THE MET X ANTHROPOLOGIE STONEWARE TEAPOT: GILDED ELEGANCE
The Met x Anthropologie Stoneware Teapot captures the elegance of the Gilded Age, inspired by Art Nouveau patterns. This limited-edition piece blends modern sophistication with festive charm, perfect for holiday celebrations. Made from ceramic stoneware with a shimmering iridescent glaze, it features a classic round shape, a scalloped base, and graceful feet, adding timeless beauty to any gathering.
WHAT’S NEW |
SIAL PARIS: CELEBRATING 60 YEARS OF FOOD INNOVATION
The world’s leading food innovation exhibition, SIAL Paris, is set to mark its 60th anniversary from October 19 to 23, 2024, at the Parc des Expositions, Paris Nord Villepinte.
CHEF |
CHEF NICOLAS LAMBERT
SENIOR EXECUTIVE PASTRY CHEF AT FOUR SEASONS RESORT DUBAI
Born into a lineage of quintessential French boulangers and pâtissiers in the charming village of Epinal, northern France, Chef Nicolas Lambert has carved a remarkable path in the world of pastry. In this interview, Chef Nicolas Lambert shares what has shaped his extraordinary culinary journey into becoming a senior executive pastry chef at Four Seasons Resort Dubai.
Can you tell us about your early beginnings in the culinary world?
Growing up in the charming village of Epinal in northern France, I was immersed in the world of baking from a very young age. My parents, who were quintessential French boulangers and pâtissiers, ran a bakery that served as my playground. By the age of two, I was already involved in the craft, and this early exposure sparked my passion for pastry.
What is your philosophy or motto?
A playful heart and a sprinkle of creativity make the sweetest recipes.
What was your first big break in the pastry industry?
My big break came in 2010 when I won my first pastry competition, the ‘Festival National de Croquembouches,’ making me the youngest winner in the event’s history. This achievement opened doors for me, and I soon found myself working under the guidance of Master Pâtissier Chef Sebastien Bouillet in Lyon, where I honed my skills and gained further recognition.
How did working with Chef Jerome de Oliveira influence your career?
Working with Chef Jerome de Oliveira in the south of France was a turning point in my career. It was a period of intense learning and growth. I expanded my techniques, managed a team of chefs and interns, and even met my now wife. This experience was invaluable in shaping my professional journey.
What ingredients do you particularly enjoy working within your cuisine and why?
I love experimenting with nuts. There’s something incredibly fulfilling about the rich, varied flavors they bring to desserts. Each region’s unique characteristics shine through, and roasting them only enhances their deliciousness. Plus, they’re simply irresistible, and it’s hard to stop once you start eating them! I am fond of pecans and peanuts, but the Piedmont hazelnut holds a special place in my heart. It’s the star of my “Giandanu” pastry at Shai Salon, where its crispy hazelnut finish truly shines.
What is your dream?
I want to live with passion in every aspect of my life. Professionally, I aspire to create a space that reflects my unique identity, where I can craft pastries with those I love. On a personal level, I dream of traveling the world paragliding, a hobby that I’ve been practicing since I first took off in Vosges when I was 18 years old. Ultimately, my greatest dream is to continue creating precious moments and milestones with my family.
What are your current projects, and what plans do you have for the coming year?
We’re gearing up for the busiest season of the year. In October, we’re launching a new afternoon tea at Shai Salon that celebrates the rich spices from Dubai markets and beyond, featuring exotic flavors like cinnamon, saffron, and Timut pepper. For the festive season, I’m working on a Buche de Noel inspired by the beauty of Dubai and the Middle East. For the new year, my beloved Galette des Rois will have a fresh twist, blending citrus with almonds from the South of Europe to align perfectly with an exciting new dining experience at Four Seasons Resort Dubai at Jumeirah Beach, soon to be revealed.
MEET OTHER CHEFS
TABLE SETTING |
INTERVIEW WITH YARA ESTEPHAN ON WEDDING TRENDS AND BESPOKE PLANNING
In the world of event planning, few names shine as brightly as Yara Estephan. Based in both Beirut and Dubai, Yara has built a reputation for creating unforgettable, bespoke events that blend elegance with personal touches. With an eye for detail and a flair for innovation, she has transformed weddings and events into immersive experiences, capturing the hearts of clients across the region. Today, Yara shares her insights on the latest wedding trends, the evolution of celebrations, and how she balances modernity with tradition to craft each unique occasion.
What are the top wedding trends you’re seeing this year, and how are they influencing couples’ choices?
This year, weddings are all about personalization and experience-driven celebrations. Couples want their big day to reflect their unique personalities while creating meaningful connections with their guests. There’s a noticeable shift towards smaller, more intimate gatherings, with many opting for weekend celebrations or destination weddings, even within Lebanon. Choosing locations further from the city allows guests to stay overnight, extending the festivities with a brunch or pool day the next morning.
When it comes to décor, modern and minimalist aesthetics are taking over, steering away from traditional setups. The emphasis is on a fun, party-like atmosphere with free seating, often incorporating high tables for a chic, club-like vibe. This trend is influencing everything from venue selection to décor and entertainment choices. Guesthouses and clubs are gaining popularity, breaking away from the conventional ballroom setting. After-parties with a dedicated DJ in a new location are also on the rise, keeping the celebration alive late into the night.
How have wedding trends evolved over the past few years, and what do you think is driving these changes?
Wedding trends have evolved significantly in recent years, and a few factors are driving these changes:
- The pandemic led many to prefer smaller, more intimate weddings.
- Social media’s influence provides couples with endless inspiration, encouraging them to experiment with new ideas.
- There is also a growing demand for unique, immersive experiences, with technology playing a key role in incorporating interactive elements that engage guests throughout the event.
Are there any particular styles, themes, or colors that are especially popular this year?
Wedding styles and color palettes are often influenced by fashion and interior design trends, but they remain deeply personal choices. This year’s Pantone color, ‘Transparent,’ has been a favorite, making its way into wedding furniture, prints, and accessories. While minimalist, modern aesthetics are trending, the overall look is always tailored to reflect the couple’s personalities and preferences.
How do you incorporate trends while still ensuring each wedding is unique and personal to the couple?
Trends do play a role, but the focus is always on the couple’s vision for their day. Our approach blends the couple’s personalities and preferences with current trends to create a personal and memorable celebration. Every wedding is unique because it reflects the couple’s tastes. Trends are used to enhance, rather than overshadow, the personal touches that make each wedding special.
What advice do you have for couples who want to blend traditional elements with modern trends in their wedding?
I encourage couples to combine traditional elements with modern trends, as it creates a beautiful balance that adds depth to the wedding. For my Lebanese clients, incorporating the traditional zaffe infuses cultural energy into the celebration. This becomes especially memorable for multicultural couples or when there are many non-Lebanese guests. Including traditional touches, such as in the food or pre-wedding activities, adds authenticity and makes the day even more unforgettable.
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Founded by BANO-PURATOS in 2019, ABA Academy of Baking Arts offers a full experience in pastry, bakery, chocolate and ice cream for beginners and professionals with different designed courses by local and international renowned chefs.
From opening the oven door too early to using out-of-date ingredients, there are plenty of reasons why a beautiful cake can become a sunken disappointment
1. NOT MEASURING YOUR INGREDIENTS ACCURATELY
You can generally get away with eyeballing your ingredients when it comes to cooking, but baking often requires more precision. You shouldn’t just assume what your cups and spoons are, but carefully measure the ingredients as the recipes require.
TIP: Use calibrated measuring spoons rather than cutlery spoons.
2. MIXING EITHER TOO LONG OR TOO LITTLE
You need to ensure you properly mix all the ingredients, but that you don’t keep mixing it for too long. The right mixture can influence the consistency and even the taste. Keep an eye on the consistency and follow the specific mixing tips of the recipe.
3. NOT FOLLOWING THE METHOD PROPERLY
If a recipe says beat eggs and sugar together for 5 minutes, or to wait for butter to cool before adding it to a mixture, then there’s generally a scientific reason why, and doing otherwise will result in a flop. Follow the method to the letter.
4. USING INGREDIENTS THAT AREN’T AT THE RIGHT TEMPERATURE
Forgot to take the eggs out of the fridge? Stop your baking process and wait for them to get to room temperature if that’s what the recipe says. Plan ahead and get your ingredients to the proper temperature, certain ingredients really do perform better at specific temperatures: Room-temperature eggs give cakes more volume, cold butter won’t fluff up as much when you mix it with sugar, warm water will activate your yeast.
TIP: If you’re tight for time, pop the eggs in a bowl of warm tap water for a few minutes and put the butter in the microwave for 20 seconds to soften it without melting it.
5. HOLDING ON TO THE AIR BUBBLES
Too many air bubbles in your cake batter can create holes and cracks in your cake. Ensure a smooth finish by tapping the pan on the counter a few times before putting it in the oven, it will get rid of the air bubbles.
6. PICKING THE WRONG PAN
The most common mistake tends to be picking the wrong pan. The size of the tin affects the cooking time and how thick or thin the sponge turns out.
Use the tin size stated in the recipe.
TIP: Larger and shallow pans require more heat whereas deeper pans require less heat.
7. BAKING AT THE WRONG TEMPERATURE
Temperature is among the most influential elements in baking. Preheat your oven according to the temperature mentioned in the recipe. For this to succeed, you also need to know the type of oven you have – fan assisted ovens require different heat to those without a fan.
8. OPENING THE OVEN DOOR TOO SOON
Opening the oven door while your cake is baking can be problematic. Ovens are sensitive and peeking this way can cause the temperature to fluctuate, causing your cake to bake unevenly. Only start checking once the minimum time stated has passed.
If you find your cake isn’t cooked, don’t keep opening the door every minute to check wait at least another 5-10min, depending on how close you believe it is to being done.
TIP: If your cake seems to be browning too quickly while still raw in the middle, cover the top of the tin with foil for the remainder of the cooking time.
9. TAKING TOO LONG TO PUT THE CAKE IN THE OVEN
While you shouldn’t rush cake baking, you also shouldn’t take too long when letting the batter sit. If you leave the rising agents out for too long, the batter will start deflating and you’ll end up with a flat cake.
TIP: Make sure your tin is prepared, the oven is preheated and all your ingredients are out before you begin baking.
10. USING OLD PRODUCTS
While you probably aren’t baking a cake with flour, butter or eggs that have gone bad. Baking soda and baking powder can last a long time, but you definitely need to check the expiry date to ensure it hasn’t been too long!