Where We Are Going Today: Bab coffee shop in Riyadh

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Updated 29 August 2024
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Where We Are Going Today: Bab coffee shop in Riyadh

If you’re searching for a serene spot to enjoy your coffee, look no further than Bab coffee shop. Nestled in the heart of Riyadh, Bab offers a quiet and inviting atmosphere that’s perfect for both work and leisure.

The interior design of Bab is a standout feature. With its modern aesthetic and cozy seating, it’s a space where you can enjoy your time. The ambiance is complemented by soft lighting and tasteful decor, making it an ideal setting for anyone looking to relax or get some work done.

In terms of coffee, Bab serves what can only be described as some of the best. You must try the El Salvador V60, which is nothing short of exceptional. The rich, aromatic brew leaves a lasting impression and is a must-try for any coffee enthusiast.

But Bab isn’t just about coffee; their food offerings are equally impressive. The upside-down cheesecake is a trendy dessert that lives up to the hype. It’s deliciously creamy with a unique presentation that makes it a delightful treat. Another highlight is their spicy honey feta sandwich. The combination of savory feta and sweet honey is a match made in heaven.

The customer service at Bab deserves a special mention. The employees are incredibly nice and welcoming, adding to the overall positive experience. Whether you’re there for a quick coffee run or a longer stay, they make you feel right at home.

For updates, check their Instagram @bab_ksa.
 


Recipes for success: Chef Benjamin Clement offers tips and advice on cooking

Updated 04 October 2024
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Recipes for success: Chef Benjamin Clement offers tips and advice on cooking

DUBAI: Having helped three different restaurants achieve three Michelin stars, French patissier Benjamin Clement was quite a catch for La Petite Maison, where he is currently group pastry chef, overseeing the menu and training at several outlets, including in Riyadh, a position he has held since 2022. 

Clement says his passion for pastry began at “a very young age,” experimenting in his family’s kitchen. He studied at the Lycée Hôtelier Les Petites Bruyères in France, earning a degree in food, baking and pastry.  

Here, Clement discusses tasting, tang, and teamwork.  

Carpaccio of Yellowtail. (Supplied)

What was the most common mistake you made when starting out? 

Not fully engaging with the process of tasting. Just as our brains require time and effort to develop and learn new concepts, our palate also needs to be trained to recognize and appreciate a wide range of flavors. Tasting is not a passive experience; it demands focus, attention, and practice to truly grasp the intricacies of different tastes and their unique characteristics. 

What’s your top tip for amateur chefs? 

Cook your meals with love, because no flavor can compare to that of a dish made with heart and dedication. When you take the time to prepare food with care, passion, and attention to detail, it elevates the meal. The love you put into the process infuses every bite, turning simple ingredients into a memorable experience that nourishes both the body and the soul. There’s a special kind of magic in food crafted with thoughtfulness, transforming it into much more than just a meal; it becomes a true labor of love. 

Snails. (Supplied)

What one ingredient can enhance any dish? 

For me, lemon juice is a vital element of seasoning. Its bright, tangy acidity cuts through richness and adds a refreshing layer of complexity, lifting and balancing flavors in a way few other ingredients can. Whether it’s a splash in a marinade, a finishing touch on a salad, or a dash over grilled fish, lemon juice brings out the best in other ingredients. 

When you go out to eat, do you find yourself critiquing the meal? 

I make an effort not to, as it can detract from the emotional connection and joy of the dining experience. That said, there are times when my natural inclination to analyze kicks in, and it becomes challenging to immerse myself fully in the moment — my tendency to dissect the flavors, presentation, and technique can sometimes prevent me from enjoying the meal as purely as I’d like. 

What’s your favorite cuisine? 

French. It holds a special place in my heart because it evokes fond memories of home. The rich flavors, elegant presentations, and the wide variety of dishes transport me back to cherished moments shared over meals with family and friends. The artistry and attention to detail in French cooking truly captivate me, making each dining experience not just a meal but a delightful journey down memory lane. 

La Petite Maison. (Supplied)

What’s your go-to dish if you have to cook something quickly at home? 

Pasta. It’s incredibly easy and fast to make, and it also offers endless versatility in terms of toppings, sauces, and flavors. Whether it's a simple aglio e olio, a rich marinara, or something creative like a pesto with seasonal vegetables, pasta allows me to experiment while still being time-efficient. The flexibility is what I love most, as it lets me mix and match ingredients based on what I have on hand, so I never get bored of it. 

What customer behavior most frustrates you? 

Today, appearance often takes precedence over flavor. Social media certainly influences this trend, as many guests prioritize capturing the perfect photo over fully enjoying their meal. As a result, dishes are frequently assessed based on their visual appeal rather than the overall dining experience. This shift highlights the importance of aesthetics in attracting attention, but it can sometimes overshadow a genuine appreciation of taste and flavor. 

What’s your favorite dish to cook? And why? 

Roast chicken with potatoes is a classic French family dish typically enjoyed during Sunday meals. What makes this dish even more special is that it’s often prepared using home-grown ingredients, adding a personal touch and a burst of fresh flavor to the meal. It always reminds me of a leisurely Sunday gathering around the dining table with loved ones, celebrating the simple pleasures of home-cooked food made with care and love. 

What’s the most challenging dish for you to get right? 

A Floating Island. It’s a classic dessert — simple and elegant, but mine never quite measures up to my mom’s version. Her take on this traditional dish is truly special; the way she balances the airy meringue with the velvety custard and adds her own unique twist makes it unforgettable. Each bite transports me back to my childhood and fills me with warmth and nostalgia.  

As a leader, are you a disciplinarian? Or are you more laidback? 

Early on, I was more of a disciplinarian, believing that strict guidelines and expectations were the keys to success. But as I gained experience, I realized that each individual responds differently to different styles of leadership and that led me to understand the profound importance of fostering strong, trusting relationships with my team members. When they feel valued and understood, they’re more motivated and engaged, which ultimately means higher performance. So emphasizing connection and empathy in my leadership has made for a more positive and productive work environment. 

Chef Benjamin’s La Petite Duchesse Rose recipe  

INGREDIENTS 

Choux pastry:  

96g water 

96g whole milk 

Sprinkle of salt 

Sprinkle of caster sugar 

90g butter 

108g flour 

180g whole eggs 

Craquelin: 

75g butter 

90g  sugar 

90g flour  

Pink colorant 

Crème Légère jasmin: 

300g whole milk 

60g jasmine tea 

50g egg yolk 

56g caster sugar 

32g cornflour 

37.5g butter 

Raspberry compote: 

1500g frozen raspberry 

500g caster sugar  

30g pectine  

45g lemon juice 

Pink glaze: 

1500g cream 

1100g neutral glaze 

16 gelatine leaf (gold) 

1750g Ivoire chocolate 

Q.S pink colorant 

Raspberry ganache: 

150g raspberry frozen puree 

75g whipping cream 

275g white chocolate 

20g butter 

INSTRUCTIONS: 

Bring the water, whole milk, salt, caster sugar and butter to a boil.  

Remove from the heat and add the flour, stirring until it forms a dough.  

Return the dough to medium heat and cook for a couple of minutes to dry out the Pâte à Choux. 

Transfer the dough to a mixer and add whole fresh eggs one at a time. Pipe the dough into 10g and 20g portions. Preheat the oven to 210°C, place the Pâte à Choux inside, and turn off the oven for 10 minutes. Afterward, bake at 180°C — eight minutes for the small choux and 12 minutes for the larger ones.  

Mix all remaining ingredients together, then roll the dough and place it in the freezer. 

Cook the custard for two minutes at a boil. Add the gelatin and butter at the end, then mix and allow to cool in the fridge. Once cooled, smooth the custard using a KitchenAid with a paddle attachment. Gently fold in 60g of whipped cream using a spatula (Maryse), then transfer the custard to a piping bag. 

Defrost the frozen raspberries with caster sugar (1). Mix pectin NH with caster sugar (2) and add it to the raspberry mixture. Cook until it reaches a boil, then continue cooking for two minutes. Add lemon juice and cool the mixture in the fridge. 

Bring the cream and neutral glaze to a boil, then melt the gelatin into it. Pour over Ivoire chocolate and mix thoroughly. Add the food coloring using a hand blender, strain the mixture, and bring the glaze to 28°C for glazing. 

Bring raspberry purée and whipping cream to a boil, then pour over white chocolate. Create an emulsion, and when the mixture reaches 40°C, add butter. Store in a container with cling film directly touching the surface and place in the fridge. 

ASSEMBLY 

Fill the choux buns with the jasmine cream and raspberry compote.  

Dip each choux in the pink glaze.  

Place the small choux on the top of the big choux. 

Decorate with raspberry ganache, fresh raspberry, and edible flowers.  

Decorate the plate with pink glaze. 


Recipes for Success: AlUla hotel's Chef Meitha Yaseen shares her pumpkin salad recipe 

Updated 03 October 2024
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Recipes for Success: AlUla hotel's Chef Meitha Yaseen shares her pumpkin salad recipe 

  • The Saudi chef de partie at Joontos, Dar Tantora The House Hotel offers advice

DUBAI: In 2019, AlUla native Meitha Yaseen was one of 24 aspiring Saudi chefs who participated in an intensive cooking course at Ferrandi Paris, one of France’s leading training schools. 

“I was lucky enough to travel as part of a scholarship, which was organized by the Royal Commission of AlUla. I’m really grateful for the opportunity and all of the work that is being done to develop the local community because I was able to learn firsthand from some of the best chefs,” Yaseen told Arab News. 

“It was an exciting time for me as I was living in the heart of Paris, passing by amazing Parisian cafés and bakeries in the mornings. I would often visit fantastic restaurants while exploring the city and experiencing their food culture. It was truly a wonderful experience, not only because I learned so much, but also because it was my first time traveling solo.”  

She went on to train in New York and the UK, before returning to AlUla to launch her career with a job at the Banyan Tree AlUla. 

 Saudi chef Meitha Yaseen is the chef de partie at Joontos, Dar Tantora The House Hotel in AlUla. (Supplied)

Currently, Yaseen is chef de partie at Joontos, one of the restaurants at Dar Tantora The House Hotel, an exclusive eco-lodge located in the heart of AlUla Old Town. 

“My mother and her family are of Bedouin descent, born and raised in the surrounding desert,” Yaseen says. “I’ve always been inspired by the women in our family, not just through their cooking but also their incredible work ethic, and I try to bring that with me to the kitchen every day.” 

When you started out what was the most common mistake you made?  

At first, I struggled with proper time management.  

What’s your top tip for amateur chefs? 

Travel. It’s the best way to expose yourself to different cuisines and techniques. Always remember to be curious about learning and trying new things — ideas, techniques, and recipes.  

 

 

What one ingredient can instantly improve any dish?  

Simple seasoning — salt, for example — can make a world of difference to a dish. Also, most of my recipes are based around a nice stock to start with, so that would be my personal ingredient.  

When you go out to eat, do you find yourself critiquing the food?  

Not really, Since I work in a professional kitchen I try to be understanding when I visit another restaurant, as I know that something can go wrong at any given moment. 

 

 

What’s the most common issue that you find in other restaurants? 

Being served the wrong order. 

What’s your favorite cuisine?  

Japanese. And Asian food in general. I would say Nasi lemak (rice cooked in coconut and pandan leaf) is my favorite dish. It’s the national dish of Malaysia, and uses many ingredients that work together in the most delicious way.   

 

 

What’s your go-to dish if you have to cook something quickly at home?  

I’d say soft scrambled eggs served with a nice salty butter, toasted sourdough, and a tasty strawberry jam. It’s just the perfect combination of sweet and savory to start the day with.  

What customer request most annoys you?  

I’ve worked in luxury hospitality my whole career, and therefore have the mindset of catering to customers’ outlandish requests. So generally, it’s very hard for me to get annoyed by them. However, if I had to pick something it would be when a customer frequently changes their mind or alters requirements mid-way through, without understanding the impact it has on us in the kitchen.  

What’s your favorite dish to cook and why?    

Nasi goreng (Indonesian fried-rice dish). It’s very simple to cook, but it always brings joy to my heart because of its amazing flavors.  

 

 

What’s the most difficult dish for you to get right?  

I would say the national dish of Saudi Arabia: Jareesh. Only because every household has a different way of cooking it, so I’m always worried that people won’t like my spin on this particular dish. We do have it on our special heritage menu at Joontos.   

As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?  

I have a team that I lead for certain functions. I don’t like to shout, typically, but sometimes during the service things will get hectic so I find myself pushing other people to hurry up and finish.   

  

RECIPE 

Chef Meitha’s layered pumpkin salad with tahini-coriander emulsion  

INGREDIENTS  

For the roast pumpkin: 2 cups pumpkin, peeled and cubed; 2 tbsp olive oil; salt and black pepper to taste  

For the spiced pumpkin puree: 2 cups pumpkin, peeled and cubed; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp cinnamon powder (optional); 1/2 tsp chili flakes; 2 tbsp olive oil; salt and pepper, to taste  

For the salad: 2 cups fresh arugula (or mixed greens); 1/4 cup pumpkin seeds, toasted; 1/2 cup feta or goat cheese, crumbled; Qursan bread  

For the tahini-coriander emulsion: 2 tbsp tahini; 1/4 cup olive oil; juice of 1 lemon; 1 tbsp fresh coriander, chopped; 1 tsp lemon zest; salt and pepper, to taste; water to thin, if needed  

INSTRUCTIONS:  

For the roast pumpkin:  

1. Preheat the oven to 200°C (400°F).  

2. Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender. Set aside.  

For the spiced pumpkin puree:  

1. In a saucepan, heat the olive oil and add the cumin, coriander, cinnamon (if using), and chili flakes. Stir for 30 seconds to bloom the spices.  

2. Add the pumpkin cubes, toss to coat in the spices, and cook for 15-20 minutes until soft.  

3. Mash into a smooth puree. Add salt and pepper to taste. Set aside.  

For the tahini-coriander emulsion:  

1. In a bowl, whisk together tahini, olive oil, lemon juice, lemon zest, and chopped coriander. Add salt and pepper to taste.  

2. Gradually add water 1 tablespoon at a time until the emulsion reaches a smooth, pourable consistency. Set aside.  

For the salad:  

In a large mixing bowl, toss the arugula, roasted pumpkin cubes, pumpkin seeds, and crumbled cheese together.  

Plating:  

1. On a serving platter or individual plates, place a layer of the salad mixture.  

2. Top with slices of crisp Qursan bread.  

3. Add another layer of the salad, creating a stacked effect.  

4. Drizzle the tahini-coriander emulsion generously over the top.  

5. Garnish with additional pumpkin seeds and a sprinkle of fresh coriander, if desired.  


Abdullah Sharbatly is culinary world’s hottest rising star

Updated 28 September 2024
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Abdullah Sharbatly is culinary world’s hottest rising star

  • Compelling content includes filming animals before cooking
  • Saudi, 23, has now garnered over 150m views on social media

RIYADH: At only 23, Abdullah Sharbatly has transformed his passion for cooking into a vibrant online presence.

The Saudi Arabia content creator has garnered more than 150 million views for his captivating and sometimes shocking videos.

Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them.

Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)

In just one year, he has carved a niche for himself by showcasing dishes using ingredients not commonly featured in everyday cooking.

“What truly boosted my followers was the unique food I prepared,” Sharbatly said.

“I became the first in Saudi Arabia to create content like this, showing live animals, and my videos stood out for being short, never exceeding 20 seconds, focusing on easy and simple cooking techniques.”

Living in a fast-paced environment taught me to keep my videos short and direct. I wanted to ensure that even people with busy livescouldsee Sharbatly is determined to how easy it is to prepare great food quickly.

Abdullah Sharbatly, Culinary content creator

This innovative approach has allowed him to condense entire recipes into quick clips that resonate with viewers, particularly those with busy lifestyles.

Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable. (Supplied)

Sharbatly’s journey began when he moved to the UK to study. It was there that he and his friends decided to film themselves cooking a simple pizza in an oven.

To their surprise, the video went viral, reaching 1.8 million views on TikTok. “I was always into vlogging but I used to vlog my adventures at the beach while riding jet skis. When this video hit 1 million, I decided to focus more on cooking videos.”

His early experiences in the UK not only influenced his cooking style but also expanded his horizons regarding different cuisines and ingredients.

Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)

“Living in a fast-paced environment taught me to keep my videos short and direct,” Sharbatly explained. “I wanted to ensure that even people with busy lives could see how easy it is to prepare great food quickly.”

One of his standout videos features him cooking a sheep’s brain, a traditional Arabic delicacy, while another highlights the preparation of a baby goat. “I love cooking,” he said. “I used to cook anywhere I traveled, but it never occurred to me to film it before.”

Despite his massive popularity, Sharbatly has not become a fulltime influencer. “Social media is a hobby for me. I don’t need to make it an income because I’ve always loved filming.”

He continues to work in business with his family, balancing his passion with his professional life.

Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable.

“Cooking doesn’t have to be complicated or time-consuming,” he emphasized. “I want my viewers to see cooking as an adventure,” he said. “Using unique ingredients creates excitement and discovery.”  

His philosophy resonates with his audience at a time where attention spans are shrinking. “People appreciate content that gets straight to the point,” he observed.

By condensing his content into short clips, he effectively removes the stress often associated with cooking. “Great meals can be made quickly and easily,” he said.

Among his favorite dishes to prepare is lamb, slow-cooked with traditional spices. “It reminds me of family gatherings and celebrations,” he explained.

Another favorite is seafood, especially lobster, which he finds luxurious yet simple to cook. “These dishes allow me to honor traditional flavors while adding my own creative touch,” he said.

Transitioning from casual cooking to more dedicated content creation came with its challenges. Sharbatly had to learn the intricacies of filming, editing, and presenting his cooking in an engaging manner.

“The balance between staying true to my personal style and appealing to a broad audience was the biggest challenge,” he said. He also had to adapt to the fast-paced nature of social media, where trends change rapidly, demanding constant innovation.

Looking ahead, Sharbatly aims to expand his platform with a line of products and workshops, and inspire more people to embrace cooking. “I’m exploring potential collaborations with other chefs and influencers,” he revealed.

The most rewarding aspect of his journey has been the positive feedback from those who try his recipes. “Knowing that I’ve helped someone discover their passion for cooking, or made their day easier, is incredibly fulfilling,” he said.

Sharbatly is determined to remain grounded. “It’s all about prioritizing and managing my time effectively,” he said.

Sharbatly dreams of cooking for his late grandmother. “I’d love to share some of the dishes I’ve created using the skills I learned from her,” he said.

 


Where We Are Going Today: ‘Bread and Nwashf’ - A charming taste of an authentic Saudi breakfast

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Updated 28 September 2024
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Where We Are Going Today: ‘Bread and Nwashf’ - A charming taste of an authentic Saudi breakfast

  • Speaking of bread, it is baked right before your eyes and served hot, with various options, including a special type called tamees. Prices are reasonable with the most expensive dish priced at SR49 ($13).

Bread and Nwashf is a charming restaurant located in the Al-Sahafa district of Riyadh which specializes in an authentic Saudi breakfast. The establishment is a fantastic spot for visitors eager to experience the delightful flavors of traditional morning meals.

The restaurant’s interior is adorned with soothing blue hues and beautiful floral decorations, creating a warm and inviting atmosphere. Comfortable seating arrangements include private rooms for those seeking a more intimate dining experience, making it ideal for families with children.

Bread and Nwashf caters to various dietary preferences, including vegetarian options, ensuring that customers with dietary restrictions feel welcome. The friendly staff are eager to assist, contributing to a pleasant dining experience.

One drawback for non-Arabic speakers, however, is the lack of an English menu, although some staff members can assist with translations.

Operating hours are convenient for early risers, with the restaurant open for breakfast from 6 a.m. to 2 p.m. and then again from 4:30 p.m. to 11 p.m.

The menu features an impressive array of dishes, such as fried eggplant, cheese pies, Ottoman eggs, and shakshouka — fried eggs with tomatoes. Additionally, you can indulge in flavorful foul, a traditional bean dish, and fresh goat’s liver, a local delicacy.

Other notable offerings include falafel, hummus, and meat pies, alongside a unique pesto halloumi pie. My personal favorite is the “foul al chief,” a delightful mash of beans mixed with onions and tomatoes, perfect for dipping fresh bread.

Speaking of bread, it is baked right before your eyes and served hot, with various options, including a special type called tamees. Prices are reasonable with the most expensive dish priced at SR49 ($13).

Complimentary Saudi coffee and dates are provided, rounding off a truly authentic experience.

Bread and Nwashf is undoubtedly a must-visit for anyone wanting to savor traditional Saudi breakfast delights.

 

 


Where We Are Going Today: Reyhana restaurant in Jeddah

AN photo by Nada Hameed
Updated 28 September 2024
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Where We Are Going Today: Reyhana restaurant in Jeddah

Enjoy a serene dining experience with a “luxury evening brunch” every Friday from 7 p.m. until midnight at Reyhana in Ritz-Carlton, Jeddah.

The cost is SR315 ($84) for adults, with children under 12 enjoying a 50 percent discount. A 25 percent discount is available for groups of five or more adults, making it an ideal destination for couples and social gatherings.

The highlight of my night was the meat station. Here, I indulged in brisket, Wagyu beef, ribs, and lamb shoulder, which were cooked to perfection.

I also sampled the moist and juicy grilled lobster from the seafood section, which also offered crabs, shrimps, and oysters.

Live cooking stations allow guests to order sushi, pasta, and bao directly from the chefs. A salad and cheese station included a Mediterranean selection featuring Moroccan delicacies.

Three signature cocktails were on offer alongside a variety of fresh juices. “Apple Kiss,” a delightful apple-based cocktail, tantalized the palate with a perfect balance of sweet and sour notes.

Another must-try is the “Garden of Taif,” a Saudi-inspired cocktail blending Taif roses, pomegranate juice, and hibiscus for a refreshing and aromatic treat.

The ambiance at Reyhana is what you would expect from a place like the Ritz-Carlton — luxurious, classic, and timeless. The restaurant’s interior features intricately engraved wooden walls, golden utensils, and dim lighting.

A live three-piece Spanish band played a mix of UK and Spanish hits, adding to the evening’s atmosphere.

As dinner wound down, Reyhana had one last surprise in store. I was escorted into a vast, dimly lit hall transformed into a magical “Alice in Wonderland” tea party.

Here, desserts took center stage, with stations offering international sweets, cakes, tarts, puddings, and chocolates. Fruits were artistically arranged, surrounded by colorful items and characters, such as the White Rabbit and Cheshire Cat from the classic story.

After indulging in the extensive dessert selection, I was led to a lounge area with oversized sofas, continuing the tea party theme. Here, I relaxed with a hot tea. Cold beverages, including coffee or tea, are also on offer.

Before leaving, I stopped by the fun station, where they served cotton candy, popcorn, and ice cream.