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For a 'true taste of Lebanon' Al Hamra Palace at the Delmon International Hotel in Manama is laying out a spread of delicacies in a fresh menu.
Crafted by Lebanese executive sous chef Ahmed Sheaito, the new menu will feature a wide range of authentic mouth-watering dishes including the traditional hot and mezza alongside an array of new appetisers.
Chef Sheaito has more than 30 years of experience at major restaurants in the hospitality industry including Dubai Hilton and Holiday Inn in Saudi Arabia and Lebanon.
He trained at the De Quine Hotel School in Lebanon before specialising in food and beverage production. He said: "Cooking always fascinated me because of its artistic creativity. I always felt I can excel in this art with my innovative cooking style."
He started his career in the kitchens at the Coral Beach Hotel in Lebanon and then moved to its branch in Dubai where he worked for four years. He then left for the Hotel Luluwa before transferring his culinary talents to Saudi Arabia where he worked with the Holiday Inn Company.
Prior to landing an opportunity on the island of golden smiles, he returned for a short stint at the Al Khaleeja Palace Hotel in Dubai.
Chef Sheaito says his most memorable hospitality moment to date was being offered the opportunity to cater for the UAE royal family.
Now firmly established in Bahrain, at the Al Hamra restaurant, alongside the new menu, he has also introduced a Friday Brunch and theme nights with live entertainment and a special five-course set menu.
Wednesdays will feature a 'Night in Al Hamra Street in Beirut' and Mondays are 'East Meets West'.
He enjoys reading and trying out new cooking ideas even in his spare time. Chef Sheaito says the most popular dishes with customers are lamb and chicken thareed.
Today he shares the lamb recipe with GulfWeekly readers.
Lamb Thareed
Four portions
Ingredients:
Fresh lamb 1kg
Garlic 100g
Onions 1/2 kg
Tomatoes 1/2 kg
Ginger 1oz
Carrot 1/2 kg
Potato 1/2 kg
Marrow 1/2 kg
Tomato paste 1 cup
Salt to Taste
Turmeric Powder 2gm
Cumin Powder 2gm
Cinnamon Powder 2gm
White Pepper 1gm
Oil 2 cups
Dry Lemon
Roqak Bread
Method of preparation:
Marinated fresh lamb, boil and strained. Heat oil in a pan; add garlic and onion, sautŽ till it gets golden brown. Add minced tomato, ginger and white pepper powder.
When its half cooked add carrots, potatoes and marrow till done. Add tomato paste and cook for a while. Serve with dry lemon and roqak bread.
