DUBAI: Rising Saudi culinary star and TV presenter Rakan Al-Oraifi was one semester into getting his masters degree in marketing when he decided he wanted to pursue his lifelong love of food more seriously. A culinary diploma from California later, Al-Oraifi returned to Saudi Arabia to take the local food scene by storm.
Among the many accolades he has received, Al-Oraifi was hailed “Best Saudi Chef” at the 2018 Saudi Excellence in Tourism Awards and has worked in several international restaurants over the years. He has also taken part in several international cooking competitions, including “Top Chef Middle East” season two.
In his work, Al-Oraifi especially likes to explore traditional Saudi cuisine, but infused with modern elements. His earliest memory of cooking goes back to making dolma with his mother. “It is a dish I have been preparing since I was six. It was challenging to prepare it as a young kid, but I would always prepare it with my mom over the years and eventually learned to prepare it on my own,” said Al-Oraifi in an interview with Arab News.
Deep Fried Date Salad. (Supplied)
While he was last executive chef at Maiz in Diryah Gate, the 33-year-old is now in Paris to perfect the art of making pastries.
To celebrate Saudi National Day, Al-Oraifi will feature in an online cooking series for Fatafeat where he will use his experience with Middle Eastern cuisines to share recipes with Saudi flavours at their heart.
Here, Al-Oraifi talks to Arab News about his favorite cuisines, his go-to quick-dinner fix and restaurant faux pas.
When you started out as a professional, what was the most common mistake you made when preparing/cooking a dish?
A common mistake is copying the techniques of other chefs, which could get confusing at some point. You can get inspired, but it is important to find your own culinary style and technique.
Baked Qursan. (Supplied)
What’s your top tip for amateur chefs cooking at home?
It is important for every chef to have a sharp knife. Aside from making the cooking preparation process easier and smoother, it is less likely to injure you. Dull knives are actually more dangerous.
What one ingredient can instantly improve any dish?
Salt is a fundamental ingredient because it enhances and elevates the flavour of any dish.
When you go out to eat, do you find yourself critiquing the food? What’s the most common mistake/issue that you find in other restaurants?
I am usually critical of food temperature because it also indicates the efficiency of the service. For me, the most important thing is getting my food warm and freshly made. I do not like it when I receive the food cold.
When you go out to eat, what’s your favorite cuisine/dish to order?
Usually, I like French and Japanese cuisine, and some restaurants do a fusion of both, which is even better. French cuisine involves a certain technique while Japanese cuisine requires a particular skill, and I think these just mesh well together.
Meleyaha Wrap. (Supplied)
What’s your go-to dish if you have to cook something quickly at home, say in 20 minutes?
Pasta is a go-to for me. Even when you create the sauce and pasta dough from scratch, it normally doesn’t take more than 30 minutes. It also offers flexibility and versatility, you can customise it as you want, with your choice of creams and cheese, for example.
What request/behavior by customers most annoys you?
Because I know the amount of time and effort that goes into every dish, I’m not a fan of customers who dine hastily and do not take the time to enjoy the food. In my opinion, you need at least 60 minutes to appreciate and enjoy your meal, especially if it’s a three-course dining experience.
As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laidback?
I’m cool 80 percent of the time. Keeping a level head is important in managing a kitchen properly and dealing with customers. You’ll just have better judgment overall.
What’s the most difficult dish for you to get right (whether on your current menu or not)?
Pastry is actually tricky for me. Unlike cooking dishes where you can be spontaneous and rely on your own senses and feelings, pastries require specific measurements and strictly following techniques. Because of this, I am currently in France to study the art of French pastry and improve my skills.
DESSERT ERYKAH RECIPE FROM CHEF RAKAN AL-ORAIFI
(Supplied)
INGREDIENTS
2 cups wheat flour
2.5 cups water
5 gm salt
50 gm ghee
50 gm honey
30 gm brown sugar
30 gm butter
10 gm soft dates
20 gm honeycomb
INSTRUCTIONS
1. In a dough mixer, add the dry ingredients with wheat flour and salt, then mix gently.
2. Pour room temperature water. Keep mixing until thoroughly combined.
3. In a hot pan or flat grill, melt ghee, then pour the mixture using a 200 ml ladle.
4. Let it cook for a few minutes until the front side bubbles.
5. Flip the dough and cook it for a few minutes; the texture must be very soft.
6. Mix the bread in a dough mixer until you reach a hard, smooth texture.
7. Shape them using your hand, then stuff them with date paste.
8. Melt ghee and honey, then pour it over the bread.
9. Garnish with a small piece of honeycomb then serve.
