Celebrating Modern Middle Eastern culinary flair at The Capital Club

474Modern Middle Eastern flair was at the order of the day as The Capital Club, Dubai’s premier private business club and member of the ENSHAA group of companies, welcomed Michelin Star chef Greg Malouf for its latest Celebrity Chef evening.

Speaking about the evening Emma Cullen, General Manager at The Capital Club, remarked, “The recent influx of celebrity chefs has made this a very exciting time for Dubai’s food lovers and The Capital Club is delighted to be a part of this movement. Our Celebrity Chef evenings have become a neutral meeting ground for acclaimed chefs from the region and the world; that give our Members and their guests the chance to experience the work of true culinary masters in an intimate setting, and on this occasion Greg, working together with The Club’s Executive Chef Cyrille Troesch and his team delivered a beautiful menu that truly shone.”

On arrival diners were welcomed with a Turkish Delight inspired martini accompanied by bite-sized portions of Turkish air-dried beef filled with soft herbs and goat’s cheese and delicately flavoured Istanbuli fried fish sandwiches, before taking their seats for a shared platter styled feast. Wetting appetites even further, each table was supplied with burrata, a fresh cheese made from mozzarella and cream, seasoned with the Egyptian spice blend dukkah and served with crisp young vegetables, before the dining started in earnest with a selection of hot and cold mezze.

The mezze selection delighted with a choice of barbeque chilli rabbit with vine leaves and parsnip skordalia, perfectly grilled tiger prawns served with shankleesh cheese a pomegranate mayonnaise, a melt in the mouth organic salmon ‘tarator’, and sultan’s eggplant delight with brik wafers. This was followed by a shared main course assortment consisting of roast baharat lamb shoulder in smouldering hay, a pigeon b’stilla – a traditional pie made with thin flaky pastry, delicately flavoured freekeh – green wheat served with pumpkin and Turkish sausage, and a refreshing winter tabbouleh with hazelnut oil. The evening’s culinary journey was brought to an end with a beautifully presented burnt honey muhallabia, served with pine nut praline and orange blossom and garnished with cinnamon camel wafers, for dessert.

An Australian, from Melbourne, of Lebanese descent, Greg Malouf is renowned as the creator of the style of cooking that has become known as ‘Modern Middle Eastern’. The author of six beautiful and acclaimed books on different cuisines, Greg has had an immense impact on the way people from across the world understand and enjoy Middle Eastern food and was honoured as an Ambassador by The American University in Beirut at their inaugural awards ceremony for his achievements in promoting Lebanese cuisine around the world.

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