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.
DUBAI DINING 2025: THE HOTTEST NEW RESTAURANT OPENINGS YOU NEET TO TRY
Dubai’s culinary landscape in 2025 is undergoing a remarkable transformation, embracing a fusion of global influences and local traditions. The city’s dining scene is evolving beyond its renowned opulence, welcoming a wave of innovative restaurants that reflect its diverse cultural tapestry.
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BESAR
A Spanish fusion restaurant at Bluewaters Dubai, inspired by Moorish Spain and Andalusian flavors, serving dishes like smoky saffron-infused lamb shoulder.
Date of opening: January 8
Type of cuisine: Spanish cuisine
Address: Bluewaters – Bluewaters Island – Dubai – United Arab Emirates
Date of opening: January 8
Type of cuisine: Spanish cuisine
Address: Bluewaters – Bluewaters Island – Dubai – United Arab Emirates
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FROU FROU
A Parisian brasserie offering French classics like foie gras and truffles in a glamorous setting at The Lana, Dorchester Collection.
Date of opening: January 10
Type of cuisine: French cuisine
Address: The Lana Promenade, Dorchester Collection – Marasi Dr – Business Bay – Dubai – United Arab Emirates
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GERBOU
Gerbou focuses on sustainable, hyperlocal dining and modern interpretations of Emirati cuisine. Nestled in Nad Al Sheba, the restaurant is rooted in UAE culture, from design to dishes made with native ingredients.
Date of opening: February 8
Type of cuisine: Emirati cuisine
Address: Nad Al Sheba 1 Intersection Street – 5 & 20 – 5 – Dubai – United Arab Emirates
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GIRL AND THE GOOSE
Chef Gabriela Chamorro’s modern Central American kitchen brings bold, homey Nicaraguan flavors to Anantara Downtown. Think elevated comfort dishes and storytelling through food, rooted in Chamorro’s heritage.
Date of opening: March 7
Type of cuisine: Nicaraguan cuisine
Address: EmiratesAnantara Downtown Hotel – Business Bay – Dubai – United Arab Emirates
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HANU
HANU reimagines Korean fine dining with a stylish, modern aesthetic and innovative takes on traditional recipes. Expect dry-aged beef, soju cocktails, and vibrant banchan in a luxurious Palm Jumeirah setting.
Date of opening: March 14
Type of cuisine: Korean cuisine
Address: St. Regis Gardens – Palm Jumeirah – Dubai – United Arab Emirates
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KIRA
A chic Japanese-Mediterranean fusion concept, KIRA blends the finesse of omakase-style dishes with the bold flavors of the Mediterranean. Its elegant interior and rooftop terrace offer unmatched views of the Burj Al Arab, making it a fine-dining hotspot for both food lovers and aesthetes.
Date of opening: March 14
Type of cuisine: Japanese cuisine
Address: Al Arab Hotel, Jumeirah Marsa – Jumeira St – Jumeirah – Umm Suqeim 3 – Dubai – United Arab Emirates
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KIYOSHI
Kiyoshi presents an immersive Japanese dining experience at Dubai Creek Harbour. From premium omakase to artfully plated tempura, it combines Zen-like interiors with dramatic culinary flair.
Date of opening: February 1
Type of cuisine: Japanese cuisine
Address: Vida – Ras Al Khor – Dubai Creek Harbour – Dubai – United Arab Emirates
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REVOLVER
Hailing from Singapore, Revolver is known for its innovative Indian grill menu, blending charred, smoky textures with bold spices. The Dubai branch at The Opus promises the same theatrical flair with a live-fire kitchen at its heart.
Date of opening: March 3
Type of cuisine: South Asian cuisine
Address: Level 1, The Opus by Omniyat – Al A’amal St – Business Bay – Dubai – United Arab Emirates
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THE BEAM
The Beam is a European-inspired bistro led by acclaimed Dubai-based chef Nick Alvis, located at Le Royal Méridien Beach Resort & Spa in JBR. Replacing the former Geales space, the restaurant offers a cozy, neighborhood feel with a refined twist.
Date of opening: February 17
Type of cuisine: European cuisine
Address: Al Mamsha St – Dubai Marina – Dubai – United Arab Emirates
WHAT’S NEW |
THE SAUDI FOOD SHOW 2025: TRANSFORMING RIYADH INTO A GLOBAL F&B POWERHOUSE
From May 12–14, the largest food and beverage trade event in Saudi Arabia will shape the future of the industry
From May 12 to 14, 2025, Riyadh will once again host The Saudi Food Show, Saudi Arabia’s largest food and beverage trade event. This year’s edition promises to be the most expansive yet, with an increased presence of global exhibitors, industry experts, and innovators, all contributing to shaping the future of the food sector.
The event provides a dynamic platform for unveiling the latest trends, technologies, and partnerships across the global F&B industry. As Saudi Arabia continues to strengthen its position in global food markets, the show becomes a strategic hub for fostering opportunities and driving transformation.
Aligned with Saudi Vision 2030, the event underscores the Kingdom’s commitment to economic diversification and sustainability, with a particular focus on food security and forward-thinking solutions. Visitors can expect to encounter cutting-edge smart technologies, sustainable practices, and innovations that are redefining the food and beverage landscape. From advanced supply chain technologies to eco-friendly products, the show highlights the most progressive developments in the sector.
With thousands of buyers, investors, and professionals from around the world anticipated to attend, the event promises unparalleled networking opportunities, providing a platform for forging valuable business connections. In addition to the exhibitions, attendees will engage in insightful discussions led by industry leaders, tackling the challenges and opportunities that will define the future of food.
Set against the vibrant backdrop of Riyadh, The Saudi Food Show 2025 will not only showcase the Kingdom’s growing influence on the global stage but also serve as a pivotal moment for the F&B sector.
SHRIMP DUMPLINGS WITH TRUFFLE SAFFRON SAUCE
Serves 1 | Prep/cooking time: 40 min
INGREDIENTS |
For the Dumplings:
- 200g shrimp (peeled and deveined)
- 1 tsp fresh ginger (minced)
- 1 garlic clove (minced)
- 1 tsp sesame oil
- 1 tsp soy sauce
- Pinch of salt
- Dumpling wrappers
For the Creamy Saffron Sauce:
- 1 cup heavy cream
- 1/4 tsp saffron threads
- 1 tbsp butter
- 1 shallot (finely chopped)
- Salt and white pepper, to taste
For Garnish:
- Black truffle (thinly shaved)
- Microgreens or edible flowers
- Optional: Gold flakes for a luxurious finish
PREPARATION |
The Dumplings:
- Finely chop the shrimp and combine with ginger, garlic, sesame oil, soy sauce, and a pinch of salt.
- Place 1 teaspoon of the filling in the center of each dumpling wrapper.
- Pleat the edges to seal.
- Steam the dumplings for 6–7 minutes, or until the wrappers become translucent.
Make the Saffron Sauce:
- Soak the saffron threads in 2 tablespoons of warm water.
- In a pan, sauté the shallots in butter over medium heat until softened.
- Add the cream and the saffron along with its soaking liquid.
- Simmer for about 5 minutes, or until slightly thickened.
- Season with salt and white pepper to taste.
PLATING |
- Spoon the saffron sauce onto a plate.
- Arrange the dumplings on top.
- Garnish with shaved truffle, microgreens or edible flowers.
- For an extra touch of elegance, finish with a sprinkle of gold flakes.
RESTAURANT IN LEBANON |
MALIBOU
MALIBOU: A MEDITERRASIAN OASIS OF FLAVOR AND STYLE
Malibou Beirut is a vibrant restaurant located in the Saifi district, known for its colorful interiors, quirky decor, and delightful Mediterranean-inspired dishes. The establishment has quickly become a hotspot for food enthusiasts seeking a relaxed atmosphere combined with a lively dining experience.
The menu at Malibou Beirut offers a fusion of Mediterranean flavors, featuring a variety of dishes that cater to diverse palates. Guests can indulge in an array of appetizers, main courses, and desserts, all crafted with fresh ingredients and presented with artistic flair. The restaurant’s vibrant setting not only enhances the dining experience but also provides a picturesque backdrop for social gatherings and casual outings.
Situated in the heart of Beirut, Malibou Beirut reflects the quintessential Saifi charm, making it a must-visit destination for both locals and tourists looking to enjoy a memorable meal in a unique setting.
Type of Cuisine: Mediterrasian cuisine.
Recommended dishes: melanzane, chirashi salad, steak tartare, grouper burger, and salmon pavé.
Address: Saifi, Beirut
OTHER RECOMMENDED RESTAURANTS IN LEBANON
In the heart of Kuwait’s evolving culinary landscape, one name stands out—Faisal Al Nashmi. A visionary chef and entrepreneur, Al Nashmi is on a mission to redefine the food and beverage (F&B) industry in Kuwait, setting new standards that rival the best in the world.
What is your ultimate goal in the culinary industry?
I want to be recognized as the father of cuisine in Kuwait. My goal is to put Kuwait on the culinary map and introduce a new standard.
What sets Kuwait’s culinary scene apart from the rest of the GCC?
Kuwait’s food industry is driven by passionate, creative people. Unlike the UAE and Saudi Arabia, where foreign chefs dominate, Kuwaitis run their own kitchens, working hard for their passion.
How did your journey into the culinary world begin?
I studied film and photography at the University of Miami, which shaped my creative approach. Later, I trained at Le Cordon Bleu in London, earning a Grand Diplôme and my chef certification.
Can you tell us about the restaurant brands under your leadership?
“Al Makan United Company has launched eight brands: Street, Upper Street, Bread Street, San Ristorante, Franco, Pamel Cow, Matchbox, and Table Auto. All are locally created and developed in-house.
Do you have a favorite ingredient to work with?
I don’t have a single favorite ingredient; it changes over time. I’ve worked extensively with sumac in sweet and savory dishes, and I love using lumi (black lime powder) for its smoky, citrusy flavor.
What’s next for you and Al Makan United?
This year is about self-reflection. We’re focusing on strengthening our foundation to prepare for next year’s openings.
DISCOVER RECIPES BY CHEF ALI TRABOULSI
3 TIPS FOR STYLING A BEAUTIFUL EASTER TABLE
Easter is the perfect time to refresh your table setting and bring a sense of spring celebration into your home. Whether you’re hosting brunch, dinner, or a casual get-together, these three tips will help you create an Easter table that’s stylish, welcoming, and full of personality.
1. Play With Color
Color is key when it comes to setting the mood for your Easter table. You can go bold with a pop of colors or keep things soft with a pastel palette.
If you’re feeling vibrant, mix bold tones like red, purple, and yellow. Incorporate a variety of fresh flowers in those hues for an eye-catching centerpiece. On the other hand, if you prefer a more serene atmosphere, opt for pastels like mint green, blush, and soft pink. These gentle tones offer a calm, fresh look that still celebrates the season beautifully.
2. Add a Statement Piece
Layering is a great way to add depth and visual interest to your table. Start with placemats or chargers, then build up with napkins, plates, and glassware. Once you’ve layered your essentials, top everything off with a statement piece.
One creative example is a decorated sheet cake placed in the center of the table. Dress it up with fresh flowers, fruits, or even edible decorations. It not only looks stunning but also serves as a sweet treat for your guests.
3. Mix Silver and White Accents
A modern, minimalist touch can go a long way. Try mixing your silverware with white elements to create a clean, elegant contrast. One fun idea is to keep your Easter eggs white and accent them with a touch of silver—think metallic foil, paint, or delicate patterns. Alternatively, use white eggs as a neutral base and pair them with natural textures or soft fabrics to avoid overwhelming your palette.
Play around with the placement of the eggs—scatter them across the table or place a few in decorative bowls to tie your theme together.
With these tips, your Easter table will not only be visually stunning but also full of thoughtful details that make your celebration feel special and unique.
WHAT’S NEW |
BARISTA ESPRESSO MARKS 25TH ANNIVERSARY WITH LAUNCH OF “THE MASTER BLEND”
A bold new Arabica espresso capsule marks a milestone in Barista’s journey of quality, craftsmanship, and innovation.
Barista Espresso, a pioneer in premium Italian-style coffee, is celebrating its 25th anniversary. To mark the occasion, the brand is unveiling a bold new creation: “The Master Blend.” It’s a rich and refined espresso capsule made entirely from 100% Arabica beans.
Since its founding in 1999, Barista Espresso has built a reputation as a trusted name in the coffee world. It brings authentic Italian espresso into homes and cafés across Lebanon and the region. Known for its dedication to quality and innovation, the brand consistently delivers premium coffee. Its blends appeal to even the most discerning coffee lovers.
Now, to commemorate a quarter-century of coffee mastery, Barista introduces The Master Blend. This new capsule is designed for those who seek depth, balance, and sophistication in every sip. With an intensity level of 12, the espresso delivers a powerful yet velvety experience. It captures Barista’s signature taste while pushing flavor innovation even further.
“The Master Blend is more than just a new capsule – it’s a celebration of who we are and where we’re going,” said Roy Daniel, Managing Partner at Barista Espresso. “It honors the craftsmanship that built our foundation while embracing the evolution of taste and technology.”
The debut of The Master Blend took place at Horeca Beirut, from April 8 to 11. Industry professionals and coffee lovers were given an exclusive first taste. The launch highlights Barista’s continued growth and commitment. It blends modern trends with timeless values of quality, consistency, and authenticity.
RESTAURANT IN JORDAN |
DARA DINING
Nestled in the heart of Amman, Jordan, Dara Dining by Sara Aqel offers a captivating Mediterranean culinary experience. Housed in a meticulously restored 1958 villa, the restaurant seamlessly blends historic charm with contemporary elegance. The light-filled interior features a wine shop and dining area, while a lush garden provides a serene setting for al fresco meals.
The name “Dara,” meaning “home” in Arabic, reflects the vision of co-founders Lana Alamat, Maher Mouasher, and Chef Sara Aqel. Their goal is to create a welcoming space that embodies community and hospitality. Chef Aqel, a Palestinian-Jordanian culinary artist, brings a wealth of international experience from cities like Paris, Hong Kong, and Dubai. Her return to Amman is driven by a passion to showcase Jordan’s rich natural resources and local talent.
Dara Dining’s menu emphasizes sustainability and seasonality, highlighting local ingredients and the craftsmanship of Jordan’s small-scale farmers. Guests can enjoy house-made pastas, wood-fired pizzas, and signature dishes such as the seasonal bounty salad, inspired by Gaza’s moussaka. The wine list features selections from winemakers who share the restaurant’s commitment to environmental stewardship and sustainable practices.
In essence, Dara Dining by Sara Aqel offers more than just a meal; it provides a heartfelt journey through Mediterranean flavors, deeply rooted in Jordanian heritage and enriched by a commitment to community and sustainability.
Type of cuisine: Mediterranean cuisine.
Recommended dishes: ugly sardine, polpettina, basil shatta and sujuk pizza, slow octopus, and torrija .
OTHER RECOMMENDED RESTAURANTS
EASTER EGGS FROM THE MIDDLE EAST’S FINEST CHOCOLATIERS & PASTRY CHEFS
This compilation is a celebration of craftsmanship, creativity, and the rich culinary artistry of the Middle East’s most beloved chocolatiers and pastry chefs. From Beirut to Dubai, Amman to Riyadh, these Easter eggs are more than seasonal treats — they’re edible masterpieces.
LEBANON
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CHOC EN BOUCHE
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CHOCOMUM
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CHOCO STORY
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ELSA
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EMOTIONS
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EVASION
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HALLAB 1881
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LE FLOCON – CHEF CHARLES AZAR
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LE NOIR – CHEF PIERRE ABI HAYLA
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LADERACH
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PATCHI CHOCOLATE
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POEME
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POGATI
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SHANSHAL
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SOUCHET
UAE
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ADDRESS DOWNTOWN – CHEF ABEL VIEILLEVILLE
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AL HALLAB
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BONBON CAFE BY ANGELO MUSA
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FOUR SEASONS DUBAI – CHEF NICOLAS LAMBERT
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MAISON LADUREE
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PIERRE MARCOLINI
SAUDI ARABIA
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FARAH HAMDANE
MEAT |
CREAMY ORZO WITH WILD MUSHROOMS & U.S. PRIME BEEF STRIPLOIN
Serves 10 | Prep/cooking 1 hour
INGREDIENTS |
The orzo:
- 800g orzo pasta
- 2 tbsp olive oil + 2 tbsp butter
- 2 shallots, finely diced
- 5 garlic cloves, minced
- 1.2 kg mixed wild mushrooms (shiitake, oyster, porcini, or any variety you like)
- 1 cup dry white wine
- 2.5–3 liters hot chicken or vegetable stock
- 200g grated Parmesan
- 3 heaping tbsp mascarpone (optional, for added creaminess)
- Salt & freshly cracked black pepper, to taste
- 5–6 sprigs fresh thyme
- Optional: Drizzle of truffle oil or Tartufata to finish
The U.S. Prime Beef Striploin:
- 10 x 250–300g U.S. Prime Striploin Steaks (2.5–3 kg total)
- Salt & freshly cracked pepper
- 2–3 tbsp neutral oil (e.g., canola or grapeseed)
- 3 tbsp butter
- 3–4 garlic cloves, smashed
- 3–4 sprigs rosemary or thyme
Optional Garnish:
- Parmesan curls
- Crispy shallots or garlic chips
- Herb oil or beef juice
PREPARATION |
- Clean and chop the mushrooms.
- Dice shallots and mince garlic.
- Grate the cheese and portion the steaks.
- Heat the stock and keep it simmering on low.
The Orzo:
In a wide rondeau or heavy-bottomed pan:
- Sauté shallots and garlic in olive oil and butter.
- Add mushrooms and thyme; cook until golden.
- Stir in orzo and toast briefly.
- Deglaze with white wine; reduce slightly.
- Gradually add hot stock, stirring as you would with risotto (~15 min), until the orzo is creamy and al dente.
- Finish with Parmesan, mascarpone, salt, and pepper. Set aside, covered.
The Steak:
- Season steaks generously with salt and pepper.
- Working in batches if necessary, sear steaks over high heat for 2–3 minutes per side.
- Add butter, garlic, and herbs to the pan; baste for extra flavor.
- Rest steaks for 5–7 minutes, then slice against the grain into thick strips.
PLATING |
- Spread the orzo onto a large serving platter.
- Arrange sliced steak over the top.
- Drizzle with steak juices or beef jus.
- Garnish with herbs, Parmesan curls, crispy shallots, or microgreens as desired.
OTHER RECIPES YOU MAY LIKE
