JEDDAH: If you are craving comfort food or looking for a cheat-day indulgence, Emmy Squared Pizza at Jeddah Yacht Club is your go-to destination. Nestled alongside the tranquil waters of the Red Sea, the restaurant offers a serene sea view.
Emmy Squared has brought Detroit-style pizza to New York and now to Jeddah. Their pizzas, traditionally baked in square steel pans, offer a classic dish with a contemporary twist. Their signature square pizzas has a “frico” cheese crust and signature saucy stripes.
You may like to try their EURO Cup specials, including the Euro Cup Tray and cheesecake. The tray, enough for three people, offers crispy chicken crunchers, onion rings, mozzarella sticks, a mini Emily beef burger, a mini Jeddah chicken sandwich, waffle fries, and a key lime-baked cheesecake. The order comes with three different sauces: Emmy’s special sauce, fresh tomato sauce, and ranch sauce.
You might also try their festive Burger Tower, which is also under the EURO Cup specials and consists of four different burgers arranged on a steel stick — the Emily Burger, Le Matt Burger, Nashville Hot Chicken Sandwich, and Jeddah Chicken Sandwich. This order is perfect for the whole family, with tender chicken and super-fresh beef.
They offer three flavors of milkshakes that you can order along with the Euro Cup offer — Brooklyn, Nashville, and Charlotte Shake — in chocolate, strawberry, and vanilla.
You will love their signature mocktails, including the Aperitivo Italiano, a refreshing mix of grapefruit, lemon and peach, and the Passion’tini, which comes with tropical mango, tangy lemon and passionfruit flavors.
Or try the kale salad, which features delicious ingredients such as artichoke, sunflower seeds, dried tomato and green olives. However, you might find the sauce a bit too spicy for a salad.
As you step into the restaurant, you will feel the family’s fun vibe. They offer a magician show on Fridays and face-painting activities for children.
They also offer SR200 vouchers for a challenge between diners who dare to eat their spiciest chicken burger. Plus, you can enjoy watching your Euro Cup game while savoring your meal.
For more information, visit the Instagram @emmy squaredpizza_sa
Personal possessions of Saudi royals form centerpiece for Jeddah restaurant
King Abdullah’s sunglasses, other artifacts displayed at Umm Mohammed’s restaurant in Jeddah
Updated 14 August 2024
SALEH FAREED
JEDDAH: A restaurant in Jeddah is serving up not only delectable Saudi dishes, but also a peek into royal history and heritage through personal effects of the Kingdom’s beloved royals.
They are part of Umm Mohammed’s collection of rare items acquired over the last 20 years out of her love for her country and her passion for national and cultural heritage.
The royal artifacts at Faseelah are part of Umm Mohammed’s collection acquired over the last 20 years out of her love for her country and her passion for national heritage. (AN photo by Saleh Fareed)
Among the treasured items at Faseelah Restaurant, which is located in the Al-Rawdah district, is a travel bag that belonged to King Salman; King Abdullah’s shoes; King Faisal’s office clock; a portrait of King Faisal drawn by Prince Khalid Al-Faisal; King Abdullah’s sunglasses; Prince Naif’s stuffed falcons; and other notable items such as silver incense burners and coffee pots.
Umm Mohammed told Arab News: “The memorabilia displayed at the restaurant holds a special connection … and allows visitors a glimpse into history.
It is necessary that we, as old members of society, introduce today’s new generation to the heritage and the culture that has helped build this great country.
Umm Mohammed, Faseelah museum founder
“My deep love for our leaders is what prompted me to search for their possessions and display them so that people can see them, specifically the present generations so that they know the greatness of our history and our heritage that the kings have not abandoned.”
She added that the artifacts in her collection were sourced in a number of ways, including from private collectors, charity associations, international auctions, royal palaces, and donations from the relatives of kings and emirs.
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China. (Supplied)
And she is continuing her search for more items to expand the collection.
She said: “I truly love our leaders and I’m proud to display their memorabilia.
“Our leaders have done great things for their country and people. Now, with Saudi Vision 2030, we are achieving our ambitious plan.”
The royal artifacts at Faseelah are part of Umm Mohammed’s collection acquired over the last 20 years out of her love for her country and her passion for national heritage. (AN photo by Saleh Fareed)
Umm Mohammed said she believes in not only preserving but sharing the country’s rich culture and heritage, adding that it is “a powerful force” and that the most important part of it is “making the new generations aware of it.”
Umm Mohammed’s husband Maj. Gen. Abdulhafiz Al-Rahily is also involved in collecting and has helped in the quest to present items for the public to see.
Umm Mohammed added that she has been inspired by the need to preserve Saudi history as the Kingdom’s vast heritage “has not been given its due.”
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China. (AN photo by Saleh Fareed)
She said: “Heritage is a combination of all things that we inherit from our ancestors and it forms the groundwork on which we build our entire lives.
“It is necessary that we, as old members of society, introduce today’s new generation to the heritage and the culture that has helped build this great country.”
She added that this heritage is preserved in the “memories and objects connected to the national narrative, each belonging to specific individuals that have had an impact on the story of the nation.”
The restaurant serves traditional Saudi food, deepening the cultural experience for its patrons. (Supplied)
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China.
Her son, Mohammed Al-Rahily, said that some of the items were sourced directly from their owners and relatives, adding: “King Abdullah’s possessions were given to my mother by one of the king’s sons.”
He explained that Faseelah was originally launched as a museum called Al-Mahra Heritage Museum, and was transformed into a restaurant last year.
The restaurant serves traditional Saudi food, deepening the cultural experience for its patrons.
Hilal Al-Ahmadi, the supervisor of the restaurant, said that the site contains more than 300 items, and added: “This restaurant provides a real opportunity for foreign customers and the new generation to see authentic Saudi heritage.”
Where We Are Going Today: ‘Barbar’ - Lebanese cuisine in Riyadh
Barbar, like every Lebanese restaurant, has its own recipe for tabouli
Updated 12 August 2024
Sulafa Alkhunaizi
Lebanese restaurant Barbar is one of those go-to places that brings the essence of Beirut to the Kingdom’s capital.
Lebanese cuisine is known for its vibrant and flavorful taste profile, with dishes using aromatic herbs and spices. Barbar’s menu does not fail to deliver.
The restaurant has a great variety of Lebanese dishes like shawarma, hummus, mixed grill with multiple protein options, and delicious fresh salads like fattoush.
The restaurant has a great variety of Lebanese dishes. (Photo/Supplied)
A stellar appetizer is its hummus, made simply with chickpeas blended with tahini into a smooth paste and topped off with cumin and high-quality olive oil. It is perfect to pair with any dish.
Barbar, like every Lebanese restaurant, has its own recipe for tabouli. The salad is a large serving of zesty and refreshing herbs, with hints of lemon and mint.
For a fulfilling meal, the shish tawook is a great option. The name translates to skewered chicken and it is just what the name suggests: a traditional Lebanese dish consisting of marinated chicken skewers grilled to perfection. It comes with a side of bread, fries, and garlic sauce for a kick of flavor.
Barbar’s ambience is designed to create a sense of community and togetherness, making it a perfect spot for family gatherings, friendly get togethers, and casual dining.
The restaurant also includes a spacious outdoor terrace which allows guests to enjoy meals in the open air.
Building on its success in Saudi Arabia with branches on Tahlia Street in Al-Olaya and Anas Bin Malik Street in Al-Yasmeen, Barbar’s third branch is on Othman bin Affan Road in Riyadh.
Recipes for success: Chef Mukkram Kazim offers advice and a lobster thermidor and pommes Anna recipe
Updated 09 August 2024
Hams Saleh
DUBAI: Mukkram Kazim, head chef at French fine-dining restaurant L’ami Dave in Mansard Riyadh, began his career aged 18 in the UK, where he studied culinary arts and gained experience in fine dining. Kazim worked in prestigious restaurants in London before taking on “a significant role” with a luxury cruise line under famed US chef Thomas Keller.
That job took him across Europe, America, Asia and Australia, broadening his culinary perspective.
L’ami Dave in Mansard Riyadh. (Supplied)
Kazim then opened his own restaurant, Gusto Italian, in England before taking the lead in the kitchen at L’ami Dave.
Here, Kazim discusses common mistakes, his favorite dish to cook, and his management style.
When you started out what was the most common mistake you made?
A mistake many chefs make early in their career is not properly tasting and seasoning dishes as they cook. It’s easy to assume that a dish will turn out well without frequent adjustments, but flavors can change during cooking. Regular tasting and adjustments are crucial for a balanced final dish.
What’s your top tip for amateur chefs?
Focus on mastering basic techniques. Understanding how to properly handle knifes, cook vegetables and manage heat can make a huge difference. Once you’re comfortable with the basics, experimenting with flavor and ingredients becomes much easier and more enjoyable.
L'ami Dave - creme brulee. (Supplied)
What ingredient can instantly improve any dish?
A high-quality sea salt. It enhances the natural flavors of ingredients and can make a noticeable difference in taste. Just a pinch can elevate the overall dish.
When you go out to eat, do you find yourself critiquing the food? What’s the most-common mistake that you find in other restaurants?
Yes, as a chef, I think it’s natural to critique food when dining out. One common mistake I notice is inconsistency. Sometimes dishes can be under seasoned or unevenly seasoned, which affects the overall flavor.
What’s your favorite cuisine?
I usually go for Arabic or Indian cuisine, especially dishes featuring rice and meat. I enjoy the depth of flavors and the complexity of spices that these cuisines offer. Dishes like biryani or kabsa are particularly appealing because they combine aromatic spices with tender meat and flavorful rice, making for a satisfying and rich meal.
What’s your go-to dish if you have to cook something quickly at home?
A simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It’s flavorful and satisfying, and can be made in about 20 minutes with minimal effort. Plus, it’s a great way to use up staples and can be easily customized with extra ingredients.
L'ami Dave - Roasted Beef Salad with Goat Cheese and Walnuts. (Supplied)
What customer behavior most annoys you?
When they ask for excessive or frequent changes to a dish after it’s been ordered. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and impact the timing and quality of the meal. Clear communication about preferences and limitations means a smoother dining experience for everyone.
What’s your favorite dish to cook?
Mutton curry with spinach. I love it — the combination of tender lamb and vibrant spinach, infused with aromatic spices. The process of blending spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a dish that’s both comforting and impressive.
What’s the most difficult dish for you to get right?
One of the most challenging to perfect is soufflé. It requires precise timing, temperature control, and the right technique to achieve the perfect rise and texture. Even slight deviations can lead to a deflated or uneven soufflé, making it a true test of a chef’s skill and attention to detail.
As a head chef, what are you like?
I strive to strike a balance between being authoritative and approachable. I believe in leading with respect and setting high standards, while ensuring that every aspect of the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.
Chef Mukkram’s lobster thermidor and pommes Anna recipe
(Supplied)
INGREDIENTS:
1 whole lobster (including tails and claws); 120g thermidor sauce (instructions below); 30g unsalted butter; 180g of pommes Anna (instructions below); 2g microgreens
Recipes for Success: Chef Mohammed Salman Albasha offers advice and a recipe for beetroot salad and roasted goat cheese
Updated 09 August 2024
Shyama Krishna Kumar
DUBAI: Saudi chef Mohammed Salman Albasha took a role as a junior sous chef at The Ritz-Carlton Riyadh about six years ago. He is now the executive sous chef there, managing a team of more than 100 chefs.
“It has been one of the most unique experiences of my career, having lived in the US and Dubai, before moving to Riyadh,” he tells Arab News. “Working in one of the most luxurious hotels in the world, I’ve grown in my career as well as a professional in the kitchen.”
Albasha, who was raised in the US, earned a degree in finance before making a shift to the world of culinary arts. He has worked under celebrity chefs including Jose Andres and also spent time learning Japanese cuisine at Zuma.
Here, Albasha discusses cooking with love, customer peeves, and his favorite cuisines.
Chef Mohammed Salman Albasha is the executive sous chef at The Ritz-Carlton Riyadh. (Supplied)
What’s your top tip for amateur chefs?
Always cook as if it’s for the people you love the most. That’s not really a tip, but when you cook with love all the flavors and the aromas and the ingredients come together in a harmonic way. There are no rules to cooking. Just do it with love.
What one ingredient can instantly improve any dish?
Maldon salt. I learned that from my mentors when I started cooking Spanish cuisine. They put Maldon salt on everything. And it definitely enhances the flavors.
When you go out to eat, do you find yourself critiquing the food?
I wouldn't say I critique, because, as I just mentioned, there are no rules in cooking. Everybody has their own way of making a dish. So I might not like it, but a lot of people might. However, when I go out to eat I always like to think about how I would do a particular dish or how I would present it.
What’s your favorite cuisine?
I love Japanese food and Spanish food because I learned those cuisines when I was growing in my career. So, every now and then, I would go out and try new places, just to enhance my knowledge.
What’s your go-to dish if you have to cook something quickly at home?
You won’t believe it, but you can make a delicious chicken kabsa in a pressure cooker in 20 minutes. You just put your rice, chicken, tomato paste, and everything else into the pressure cooker and cook for 20 minutes. Back when I was in school in the US I used to make it all the time.
What customer behavior most annoys you?
When you go to restaurants, you should either eat the dish as it is or just don't go. A lot of people — including some of my friends — have demands like, ‘Oh, don't put garlic, don't put this or that.’ And then you end up taking 90 percent of the ingredients out of the dish. You can’t present a dish like this. So, in my opinion, if you're that picky, just don't go to the restaurant.
What’s your favorite dish to cook?
I’m from the Eastern side of Saudi Arabia. So, I would make a nice fish and grill it and take my time and try new techniques and use different herbs and spices.
As a manager, what are you like? Are you a disciplinarian? Or are you more laidback?
I'm not the kind of chef who likes yelling. However, I learned under a lot of chefs who used this style. But, leading a team of almost 110 chefs, I definitely say, ‘Be the leader that you want to see.’ You have to lead by example. You have to guide people through what you want, and you don't have to yell. Yelling and all that is disrespectful in any environment. Show them.
RECIPE: Chef Mohammed’s beetroot salad and goat cheese recipe
For the labneh
INGREDIENTS: 2 cups labneh; 1 cup wood chips (Applewood or hickory); Saudi olive oil (for drizzling); salt to taste
INSTRUCTIONS:
1. Place the labneh in a bowl and season with a pinch of salt. Mix well.
2. (If using a smoker): Place the wood chips in a smoker and heat until they start to produce smoke. Place the labneh in a heatproof dish and put it in the smoker for about 30 minutes. (If using the stove): Place the wood chips in a deep pot and cover with aluminum foil. Poke holes in the foil. Place a wire rack over the foil and place the labneh in a pot on the rack. Cover the pot and heat on medium until smoke appears. Smoke the labneh for about 30 minutes.
3. Once smoked, transfer the labneh to a bowl, drizzle with Saudi olive oil and set aside.
For the roasted beetroot
INGREDIENTS: 4 medium beetroots, peeled and cut into wedges; 1 tbsp dried lavender flowers; 2 tbsp Saudi olive oil; salt and pepper to taste
INSTRUCTIONS:
1. Preheat oven to 400°F (200°C).
2. Toss the beetroot wedges with olive oil, lavender flowers and salt and pepper.
3. Spread the beetroot wedges over a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes or until tender and slightly caramelized.
For the fried breaded goat cheese:
INGREDIENTS: 200g goat cheese, cut into 1-inch rounds; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup bread crumbs; vegetable oil for frying
INSTRUCTIONS:
1. Place the flour, beaten eggs and bread crumbs in three separate shallow bowls.
2. Coat each piece of goat cheese in flour, dip in the beaten eggs, then coat with the bread crumbs.
3. Heat the vegetable oil in a skillet over medium heat. Fry the cheese rounds until golden brown and crispy (about 2-3 minutes each side). Drain on paper towels and set aside.
For the final dish
INGREDIENTS: Smoked labneh; roasted beetroot with lavender; fried breaded goat cheese; ready-to-eat figs, halved; microgreens for garnish; beetroot powder for garnish; Saudi honey for drizzling
INSTRUCTIONS:
1. On a serving plate, place a dollop of smoked labneh.
2. Arrange the beetroot wedges around the labneh. Place the fried goat cheese rounds next to the wedges.
3. Place halved figs on the plate and sprinkle with microgreens.
4. Lightly dust the dish with beetroot powder and drizzle with honey.
5. Serve immediately.
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Where We Are Going Today: NOC Caffe & Roastry in Riyadh
NOC offers a diverse selection of baked goods, with their star dessert being the honey cake, multi-layered with thin levels of sponge and creamy filling, topped with a bed of graham crackers for texture
Updated 02 August 2024
Hajar AlQusayer
Amid Riyadh’s trendy coffee shops, where uncomfortable seating often prioritizes quantity over quality, NOC Cafe stands out by promising a relaxed, cozy atmosphere and an authentic coffee experience.
The cafe, which stands for “Not Only Coffee,” is famous for its wide variety of coffee beans, and their menu showcases a selection sourced directly from farms in South America and Africa, including from Kenya, Rwanda, Brazil, Mexico, and Peru.
Their standout coffee is the V60, prepared by pouring hot water over freshly roasted ground coffee, which then drips into the cup. The taste has a balanced flavor profile, bringing subtle notes of fruit, nuts and chocolate.
NOC offers a diverse selection of baked goods, with their star dessert being the honey cake, multi-layered with thin levels of sponge and creamy filling, topped with a bed of graham crackers for texture.
NOC is renowned for its luxury interior design, combining wood, stone, and iron elements that exude authenticity and timelessness, taking you to different places all in one location.
The bar area is inspired by Texan architecture, adorned with wood and stone, along with warm hanging lights and five different hanging clocks that show different times based on cities such as Paris, Moscow, and Berlin, and wooden barrels around the bar, referencing the cold brew process, adding rustic charm.
The walls combine grey sepia tones, wood, and lush greenery that transport you to Africa and South America, with a corner featuring traditional African-inspired artwork. The leather seating area, inspired by cigar lounges, is a comfortable space for studying, work, or gatherings with family and friends.
Located in the Hittin district, NOC also offers a variety of coffee beans and coffee accessories for purchase.
