Prep Time: 15 mins Level of Difficulty: Easy Serves: 1-2 persons
50g roman lettuce
5g spring onions
Pinch of sumac powder
5ml olive oil
10g fried Arabic bread
5ml pomegranate molasses
5ml fresh lemon juice
5g green cabbage
5g purple cabbage
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions
- Cut the lettuce, tomatoes, spring onions, cucumber and cabbages into small cubes.
- Put all the cut vegetables in a mixing bowl. Add sliced radish in the bowl.
- Dress with sumac powder, olive oil, lemon juice, pomegranate molasses and salt.
- Garnish with fried Arabic bread.
It’s been only eight months for Mohammed in Qatar, but he’s already impressing guests with his culinary skills, especially in Arabic cuisine. He has previously worked as a chef in Four Seasons Hotel in Damascus, and Martini Hotel in Aleppo, before moving to Doha. His mother makes the best Arabic food, and he can’t get enough of her lentil soup and mixed Mahasi. “To taste what you make is an amazing feeling. And when guests love what you make, it’s an even more amazing feeling,” he says.