Al Liwan Restaurant at the Sharq Village & Spa has launched a Greek Week for seven nights from 25 to 31 May 2014, and Marhaba was invited to the opening.

The opening ceremony of the ‘Greek Goodness’ culinary promotion kicked off with the Greek ambassador to Qatar cutting the ribbon at Al Liwan Restaurant and then the feast began. The Marhaba team, along with other guests in attendance, were given a guided tour of the buffet by the talented Greek chef himself – Chef Doxis Bekris. As always, the tour kicked off with the ‘starters’ or ‘appetizers’ section where there was an overwhelming spread of every kind of Greek-style vegetables, cheeses and oils. Then we moved on to the main attraction of the buffet which is a delightful selection of meats and fish with a tender lamb joint accompanied by traditional Greek gravy. Further down the pallet, we came across a vast array of traditional Greek breads to complement the meal.

Later on, we were introduced to some fine Greek deserts, which were taste bud tantalising. Galaktoboureko stood out the most from all the other desserts with its glistening surface covered with sugar, oozing flavour and delicious smells. Galaktoboureko is a semolina-based custard in filo, made in a pan, with filo layered on top and underneath, or rolled into individual servings. It is served or coated with a clear, sweet syrup. The custard may be flavoured with lemon, orange or rose. Similar to Galaktoboureko, another traditional Greek dessert that caught our eye is the Baklava with its crispy topping and soft-center packed with fruit and nuts. It was a superb way to finish of the meal. Combined all of this wonderful food was a wholesome meal that was enjoyable and extremely filling.

Listed below are just a few of the other traditional Greek dishes that where on offer that night:

  • Hilopites Pasta with Shrimp and Feta Cheese
  • Pilaf With Spring Onion
  • Chicken Giouvetsi
  • Soutzoukakia Smirneika

Stay tuned for our interview with Chef Doxis Bekris and our ‘Food Files #11: Greek Goodness’.

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Author: Daniel Dean