I learnt to appreciate Middle Eastern Food under the guided and able influence of two of my Egyptian friends who I met when we all were at Oracle. The most striking features about the people from the Middle East are the fact that they know they know their food, love it and are passionate about it. They have extremely fabulous flavor sense. Thanks for the awesome ride through the culinary delights Mokh and Fahim. 🙂
The Persian Terrace, Sheraton Bangalore Hotel at Brigade Gateway is playing host to Chef Abdel Wahed who brings with him the aromas and delicacies of the middle east. He has an experience of about 17 years in the world of food and has been with Sheraton for about 6 years or so. He mixes traditional spices with the contemporary ones and brings together all the flavors of the middle east on one platter. It was a delight to speak to him.
A group of bloggers were invited for tasting of the special menu that Chef Wahed will be serving at the food festival. Here are selected few:
- Hummus- The traditional and creamy chick pea, fresh lemon, olive oil and sesame dip served with pita bread. It is always my pick at a middle eastern feast.
- Mohammara- This dip was made with nuts, bread crumbs and pomegranate. Oh what a piece of heaven this was. I duly finished my serving among the raving bloggers.
- Sambousek cheese- The Indian Samosa counterpart was stuffed with mild spiced cheese.
- Spinach fatayer- We helped the chef make a couple of these. The dish uses a dough like the one we make for pasta stuffed with spinach which is topped in garlic, olive oil and seasonings. Very clean flavor. It is folded like a tortalini/ravioli.
- Okra tagine- To be very frank this tomato based okra tagine was my least favorite. The sweetness of the dish didn’t quite match my tastebud expectations. However it wasted well when paired with the cous cous.
- Kebbeh- This stunning kebab was the show stopper for me. Such beautiful marriage of the spices with that beautiful cold dip. Marvellous.
- Chicken Shawarma- The shawarma was made in front of us with the chicken that was marinated in a host of spices. He also added onions, peppers and seasoning to it. It was all wrapped in a tandoori roti and grilled. What really caught my fancy was the garlic cream. Boy oh boy!! It was made with egg whites, garlic and olive oil. Simple, clean and amazing. 🙂
- Sojok roll- This lamb based dish was a pastry with spicy filling, rolled, cut at an angle and served hot with a pickle.
- Chicken borak- The braised chicken strips which have been marinating in the spices is deep fried and served with phyllo pastry.
- Moussaka- The Eggplant lasagna, to the layman, is a harmony of vegetables like tomato, potatoes and a spicy sauce. It is topped up with parmesan cheese.
- Khataief asafiry- This was my most favored dessert. Fluffy pancake stuffed with crème fraiche and nuts is topped with a flavore3d sugar syrup.
- Zienab finger- These are semolina fingers that are deepfried, dusted with sugar and dipped in rose syrup.
- Maamoul walnuts- These roasted semolina dumplings are stuffed generously with nuts, cinnamon and sugar.
- Mohalabia- Is like kheer and is made with milk, dry coconut and nuts.
Do try out the stunning dishes being served. Here is the image of the invite: