Bulent Canbolat

Executive Chef

The Westin Doha Hotel & Spa

Chef Bulent’s interest in cooking was sparked when he was pursuing his Hotel Management Degree in Turkey.

His passion for food and gastronomy led him to train as an apprentice in five-star hotel kitchens, later moving to the Middle East in Saudi Arabia, Oman, United Arab Emirates and Thailand, learning his culinary craft by taking on an array of kitchen positions.

Executive Chef Bulent’s career includes working at hotels such as Le Meridien, Angsana, Shangri-La, Banyan Tree and Dusit International, where he gained valuable skills and wonderful experiences.

When asked about his cooking style, Chef Bulent says “I believe that good food is about cooking fresh and serving fresh, while focusing on presentation.” This concept is at the heart of his approach to The Westin Doha Hotel & Spa’s culinary offering across the six F&B outlets available.

Chef Bulent’s career in the Middle East for the past 15 years has enabled him to now speak fluent Arabic.

Begendili Kuzu Sarma (Stuffed Lamb Chops)

It is a famous Ottoman dish mostly served during the month of Ramadan.

Recommend to serve with grilled tomato and pepper

Option: glaze the lamb chops with a touch of pomegranate molasses


  • 1 kg     Lamb Chops
  • 100 gr Rice Egyptian
  • 25 gr    Butter
  • 200 ml  Chicken Stock
  • 50 gr   Slivered Pistachio
  • 30 gr   Raisins
  • 50 gr  Cheese Kashkawal
  •  5 gr   Salt
  •  2 gr    White pepper powder
  •  5 gr    Dill leaves


  1. Wash and soak the rice.
  2. Melt the butter in a pot add rice, stir for 2 min.
  3. Add the stock, salt and pepper powder.
  4. When almost cook, add the pistachio raisins chopped dill leaves. Give a mix and let it cool.
  5. Flatten the lamb chops to double the size.
  6. Fill each chop with cold stuffing, add grated cheese and roll it carefully.
  7. Place all the chops in an oily baking tray
  8. Roast 180 C for 20 minutes

Begendi Eggplant Puree with Cheese


  • 1 kg     Eggplant
  • 50 gr   Butter
  • 40 gr  Flour
  • 200 ml milk
  • 50 gr  Cheese Kashkawal
  •  3 gr   Salt
  •  1 gr    White pepper powder


  1. Grill the eggplant on charcoal
  2. Peel and cool it down. Smash the eggplant
  3. Melt the butter and add the flour, stir until gets brown
  4. Add the milk and eggplant
  5. Add the grated kashkawal cheese
  6. Fix the salt and pepper as you like

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