In Noug’s gelato recipe, camel milk, which helps produce a thick, creamy consistency, is the primary ingredient
Updated 02 September 2024
Jasmine Bager
With 2024 being the “Year of the Camel,” lovers of the indigenous “ships of the desert” can sink their spoons into creamy, lactose-free, premium gelato from Noug, a PIF-funded company from Sawani.
All seven distinct gelato flavors made from camel milk are now available at select local Saudi supermarkets across the Kingdom.
While camels have long been symbols of the country, few households in modern Saudi cities consume camel milk as part of their daily diet.
Noug, a relatively new brand on the market, has been expanding its business model rapidly in recent years. Launched this summer, the gelato offers customers a sweet way to rediscover the merits of camel milk.
In Noug’s gelato recipe, camel milk, which helps produce a thick, creamy consistency, is the primary ingredient. Since gelato is also churned at a much slower speed than ice cream, less air gets into the mix, making the cool dessert denser and richer.
We tried the coffee and cardamom flavor. As a lover of coffee, gelato and cardamom, I was a bit hesitant to try this camel milk version, but once I did, it truly hit the spot. It did not taste “weird” at all, but rather like gelato I might find somewhere in Europe, only with a distinctly Saudi flavoring and better packaging.
Each container includes a small spoon underneath the lid, which is convenient. The branding is on point too, with a camel-shaped barcode at the back. It was enjoyable and not foreign at all to my tongue.
Noug opened its first brick-and-mortar shop in the Saudi capital last year. Since then, it has established branches in AlUla, Jeddah, Makkah and a series of trucks in Alkhobar. It also offers delivery via various food apps.
Supermarkets now stock the cool stuff in the freezer aisle, so you can pick up a flavor — or all seven — to try on your next visit to the frozen dessert section. Each one goes for SR17 ($4).
SWL in Riyadh has established itself as a go-to spot for burger enthusiasts in search of rich flavors and quick bites. Known for its unique twist on traditional burger sizes, SWL’s offerings may be on the smaller side, but they pack a surprising amount of flavor.
Each burger delivers a savory punch, with the beef patty cooked to perfection, offering a blend of rich taste and just the right amount of juiciness. But for those looking to explore options beyond beef, the chicken burger may not deliver the same level of flavor; it felt a bit lacking compared with the standout beef.
What sets SWL apart are its side offerings, particularly the crispy fries and the chicken balls. The fries are an absolute delight — perfectly crispy on the outside with a soft interior — and impress with every bite.
The cheesy chicken balls, which contain a blend of cheese and sweet corn, bring a unique twist to the appetizer menu. These crispy, cheese-filled bites add an enjoyable and memorable touch to the experience.
As for the ambiance, SWL keeps things casual and straightforward. The simplicity of the setup makes it a more suitable choice for those looking to grab a quick meal rather than dine in.
Many customers simply pick up their order to enjoy in a setting of their choosing, such as in the comfort of their car. For burger lovers looking for an indulgent yet convenient bite, SWL is a worthy option that delivers flavor and convenience, making it ideal for a casual and delicious takeaway.
Ensalada in Riyadh is a refreshing destination for those who appreciate variety in healthy eating, offering an extensive salad bar with options for every taste.
The concept focuses on freshness, with ingredients that are always crisp and vibrant, making each bite a healthy delight.
You may try the crab salad, which combines a satisfying texture with a blend of flavors that help bring a unique twist to the typical salad options.
Ensalada’s smoothies are also worthy of investigation, each prepared to offer both flavor and nutrition, catering to those looking for a complete, wholesome meal.
The ambiance at Ensalada is cozy and inviting, exuding a simple yet warm vibe. There’s no excessive decor or flashy details, which adds to the charm and aligns with the restaurant’s healthy, no-fuss philosophy. This minimalist approach creates an atmosphere that encourages relaxation to make it an ideal spot for a quick lunch or a casual dinner without unnecessary frills.
One minor drawback for protein-focused eaters is the limited amount of protein in the salads compared to the abundance of vegetables. While this may suit those on a plant-forward diet, it could leave some diners wishing for more balance in their meal. Nevertheless, the variety of vegetables and the ability to customize salads to personal preference make it appealing, particularly for those looking to make healthy choices without sacrificing flavor.
Ensalada’s focus on freshness, simplicity, and a welcoming environment makes it a wonderful option for a nutritious meal in Riyadh. Whether you are a salad enthusiast or just looking to incorporate healthier options into your diet, Ensalada delivers a satisfying experience that celebrates the joys of healthy eating.
Four Abu Dhabi restaurants retain Michelin stars in 2025 guide
Updated 31 October 2024
Dalal Awienat
ABU DHABI : Four restaurants in Abu Dhabi on Thursday retained their previously awarded Michelin star in the guide’s third edition for the Emirati city.
The third edition of the ceremony celebrated the city’s vibrant culinary scene.
Michelin star award criteria ranks the quality of ingredients, harmony of flavor, consistency over time and across the menu as well as the chef's personality in cooking.
Meanwhile, the new restaurants added to the Michelin Abu Dhabi guide were Bord’O by Nicolas Isnard, Broadway, Em Sherif Sea Caf, Mika and Ryba. These eateries are highlighted by Michelin, but not awarded stars.
The Michelin Guide Service Award was given to Mika, a restaurant in Abu Dhabi’s Yas Island that blends Middle Eastern influences with a Mediterranean touch.
Bib Gourmand distinctions are awarded to restaurants that serve excellent food with moderate prices. The newly selected restaurants in this edition were Mika and Ryba.
Beirut Sur Mer, Almayass, Otoro, Tazal and Al-Mrzab retained their Bib Gourmand status.
The Opening of The Year Award was given to Ryba, a seafood restaurant located in Mina, Abu Dhabi. Chef Faisal Mohamed Al-Harmoodi said his goal was to share Emirati food with the world as he accepted the accolade on stage.
The Michelin Young Chef Award was given to Yasmina Hayek from Em Sherif Sea Cafe, a fine dining Mediterranean and Lebanese restaurant in Al Maryah Island.
“Abu Dhabi offers a diverse dining scene that caters both to luxury travelers and food enthusiasts,” said Michelin’s Vice President of the Middle East and North Africa Harkesh Jaggi.
Recipes for Success: Chef Dabiz Muñoz offers advice and an advanced recipe for octopus tacos
Updated 31 October 2024
Hams Saleh
DUBAI: Madrid-born chef Dabiz Muñoz, founder of StreetXO Dubai at the One&Only One Za’abeel, is a globally celebrated culinary figure, known for his innovative approach to cooking.
Muñoz has earned numerous accolades throughout his career. His flagship restaurant, DiverXO, which opened in 2007, holds three Michelin stars (at the time it earned its third, Muñoz became the second-youngest chef to lead a restaurant to this prestigious recognition) for dishes including dumplings with crispy Iberian ear and lobster with Thai curry, showcasing Muñoz’s love of combining diverse ingredients in unconventional ways.
Muñoz’s fell in love with cooking at a young age, fueled by frequent visits to the renowned Viridiana restaurant in Madrid. It was there that he first encountered Chef Abraham Garcia, whose unique techniques left a lasting impression and helped shape Muñoz’s vision of cuisine as a medium for artistic expression.
With the dream of opening his own restaurant, Muñoz pursued rigorous training in top kitchens across Spain, London and Tokyo.
Following DiverXO’s success, Muñoz launched StreetXO in 2012. The Dubai branch opened in 2023 and is the only location outside Spain where diners can experience Muñoz’s cuisine.
Here, the chef discusses favorite dishes, common kitchen mistakes, and how to nurture culinary curiosity.
What inspired you to take up cooking as a career?
I’ve had a passion for cooking for as long as I can remember — it’s something that feels like it’s always been in me. Growing up, I was fascinated by the process of creating meals, watching others in the kitchen, and experimenting myself. Seeing people enjoy the food I made was incredibly rewarding, and that’s when I knew I wanted to turn my love for cooking into a career.
When you started out, what was the most common mistake you made?
Rushing. Patience is key in the kitchen. Taking the time to focus on every detail makes all the difference in the final dish.
What’s your top tip for amateur chefs?
Feed your curiosity by traveling and expand your knowledge by studying. Cooking is as much about learning as it is about experimenting. Buy lots of books, because they open up a world of techniques, flavors, and cuisines that will inspire you. The more you expose yourself to different ideas, the more creative and confident you’ll become in the kitchen.
What one ingredient can instantly improve any dish?
Chilis. They’re a wonderful enhancer and seasoning, full of nuances, aromas, and different sensations that can elevate a dish to another level. I’m obsessed with them because they add depth, heat, and complexity, turning even the simplest of dishes into something special.
When you go out to eat, do you find yourself critiquing the food?
Obviously because of my profession I have a critical and trained eye, but the truth is that when I go to other restaurants, I pay much more attention to where they excel, rather than where they fall short.
And what’s the most common issue that you find in other restaurants?
I care more about the faults in my own restaurants than those of others.
What’s your favorite cuisine?
Whenever I go to a restaurant, I always have an open mind and try as many different dishes as possible. This means I’m often surprised — in a positive way. It’s very common for me to order the whole menu.
What’s your go-to dish if you have to cook something quickly at home?
Lately, I’ve been making a lot of bikinis (what we call a ham-and-cheese pressed sandwich in Spain), and I’m enjoying them more and more every day. They’re quick, simple, and always satisfying — perfect when I’m short on time but still want something tasty.
What customer behavior most annoys you?
Treating others badly is one behavior I dislike. Respect is essential in any environment, and seeing someone disrespect staff or act rudely is something I find frustrating.
What’s your favorite dish to cook and why?
I’m passionate about cocido madrileño (chickpea-based stew) and croquetas. Both are very popular Spanish dishes, simple and very tasty, in fact I always have versions of them on the menu in some of our restaurants.
What’s the most difficult dish for you to get right?
The more you make a dish, the easier it becomes — it’s really just a matter of time and practice. Even the most complicated recipes can become second nature if you repeat them enough.
As a head chef, are you a disciplinarian? Or are you more laidback?
In the kitchens of the XO world, shouting, bad language, and disrespect are forbidden.
Throughout all the years of my career, this is something that I have learned and internalized. But this doesn’t imply any less discipline or demand from my side.
Chef Dabiz Munoz’s octopus taco recipe
Chef Dabiz Munoz’s octopus taco. (Supplied)
Warning: Requires some specialist equipment if recipe is to be followed exactly, including blast chiller, vacuum sealer, and robata (Japanese charcoal grill, similar to a barbeque).
Ingredients (for final plating):
Blue corn tortilla
10g yellow mole
8g tamarillo emulsion
50g cooked octopus
6g parmesan
10g carrots
4 unit sorrel
6g pumpkin seeds
1 unit lime wedge
Instructions:
Tamarillo Emulsion
Ingredients:
10kg peeled, aged, tamarillo (must be ripe)
2g ajillo
Salt (to taste)
Pepper (to taste)
Method:
Peel the tamarillo and vacuum seal it.
Once matured, emulsify everything, salt to taste
Cooked Octopus
Ingredients:
40g octopus
2 onions
5g garlic
2 bay leaves
Method:
Cook at 85 degrees celsius for three hours or until tender. Cover the octopus with 85 degree water, add two onions, add 50g of garlic, add 10g of bay leaves. Strain and then blast chill.
Carrots
Ingredients for the Marinade:
0% white wine (no alcohol) 10g
Jerez vinegar 5g
Mandarin juice 10g
Olive oil 3g
Chopped garlic 6g
Pimenton de la vera 3g
Salt, cumin, oregano (to taste)
Red food coloring (to taste)
Method:
Reduce the wine and sherry vinegar by half. In a separate pan, fry the garlic in oil until golden, then add the remaining ingredients to the reduction.
Pickled carrots:
Peel the carrots and vacuum seal them with the prepared marinade.
Pumpkin seeds:
Lightly fry the pumpkin seeds in oil until golden brown, then season with salt to taste.
Plating
Grill the octopus on the robata, adding some smoking Sarmiento underneath for extra flavor.
Brush the octopus with lemon oil for a bright, citrusy finish.
Warm the tortilla and place it on the dish, seasoning it with yellow mole and a sprinkle of seeds for texture.
Position the grilled octopus on top of the tortilla, then add four small dots of tamarillo sauce around it.
Top the octopus with a light layer of cheese.
Garnish with thinly sliced carrots and fresh greens to add color and freshness.
Finish the dish with a squeeze of lime and a dusting of powder to enhance the flavors.
Where We Are Going Today: Seven Restaurant, a food-lovers’ delight in Riyadh
Updated 30 October 2024
Rashid Hassan
Seven Restaurant, at the Courtyard by Marriott, is a perfect spot for food lovers in the capital.
This indoor eatery offers a diverse dining experience to the gourmet with an authentic blend of local and international cuisine served via buffet and a la carte menus.
Situated near the King Abdullah Financial District, the restaurant on the Northern Ring Road is a contemporary eatery renowned for its exceptional amenities and comfortable accommodations.
The atmosphere is tranquil, providing a perfect place to unwind and soak up the beauty of the surroundings.
Seven offers exceptional culinary experiences, including seafood, barbecues, and a delightful blend of local flavors and international favorites catering to a wide range of palates.
The restaurant has street food night every Monday from 7 p.m. until 11 p.m. Full station for SR 140 ($37) and single station for SR 65 inclusive of beverages. Charcoal night every Tuesday from 7 p.m. until 11 p.m. is priced at SR 230 per person, inclusive of beverages.
Every Wednesday from 7 p.m. until 11 p.m. is seafood night, charging SR 230 per person including beverages and featuring live entertainment.
With a range of performances and soothing music, the restaurant brings a taste of spicy flavors with entertainment to the foodies in the city.
For in-house guests there is a 25 percent saving on charcoal night and seafood night.
From the tantalizing array of freshly sourced seafood options to the sizzling flavors of the barbecued favorites, the restaurant invites guests to embark on a remarkable gastronomic journey. On offer is a treat for seafood and barbecue enthusiasts in Riyadh, and an unforgettable dining experience.
