Sumac with a Dash of Childhood Memories Chef Greg Malouf talks about his reinterpretation of classic Arabic dishes.
IMAGES COURTESY W HOTEL DOHA
WHEREVER GREG MALOUF GOES, the tag follows him —
MODERN MIDDLE EASTERN MASTER Michelin-starred chef Greg Malouf will be dishing out some of his signature fare at The Art of Mezza station at The Sultan’s Tent at W Hotel Doha.
“Modern Middle East Master”. He insists it isn’t a brand of cuisine or anything like it. “It’s just what I do,” he says. But there is no running away from the reputation Chef Malouf has built for reinventing traditional Arabic, particularly Lebanese dishes, to suit the contemporary palate. It’s a natural extension of his lifelong pursuit to understand the food that he grew up with. “I had a massive appetite as a kid, really enjoyed eating my family’s food. As I became older and matured as a chef, I started to develop these same dishes as seen from my own eyes, with new interpretations that seemed to be better suited to the western palate,” he says. Malouf feels it’s about getting used to new flavors and textures like raw minced lamb, poached brain salads or pickled lamb’s tongue. “It doesn’t matter whether it’s in a new world country, or the Middle East, or Europe. This type of twist on Arabic food is being wellreceived.” It’s not only about giving this cuisine its rightful place at the classy dinner table and the consciousness of the global diner, but also highlighting the importance of what beautiful ingredients, procedure, and layered, almost architectural presentation, can do for Arabic food, according to the chef. The Michelin-starred chef will be dishing out some of his signature fare at The Art of Mezza station at The Sultan’s Tent at W Hotel Doha. “I am only a small part of the tent and I am going to be focusing on only five dishes so that there is maximum control and consistency when it comes to quality. One of the dishes that I particularly enjoy making, and have for a long time, is a salmon tarator, based on a dish we had as kids. A whole fish is baked, coated in yogurt tahini sauce, topped with salad, shredded coriander, chilli, garnished with crushed walnuts and dressed with oil, sumac and lemon. There’s not a lot to it but when done well, it’s a moist, rich and delicious dish,” he says. — AYSWARYA MURTHY
May-June 2016
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