Chef Talal Aridi
InterContinental® Doha Hotel & Residences
When he was still a child, Chef Talal loves watching cooking shows, watching his mom cook, and sometimes even interfering with her cooking. She would always tell him “it’s not your job,” to which he would answer: “It will be one day.”
Chef Talal started his career with IHG® in 2001 at the iconic InterContinental® Phoenicia Beirut, and have moved to several hotels where he put his creative skills to the test. He has worked with a handful of professional chefs from Lebanon, France, Spain, and Italy in one of the trendiest restaurants in Beirut, which sparked his curiosity in exploring different types of cuisine.
In 2014, he was appointed as the Executive Chef of InterContinental® Doha. Now, with over 15 years of bespoke hospitality experience, Chef Talal has now mastered the art of some of the most classic cuisines, such as French, Italian, Mediterranean, Arabic, Oriental, and of course, Lebanese.
Grilled Hamour with Harah Sauce
- 180g hamour (can be replaced by any bar fish)
- 50g red onion
- 20g garlic
- 50g tomato
- 60g mixed peppers
- 6g salt
- 5g fresh coriander
- 20g olive oil
- 30g leek
- 5g tomato paste
- 20g pine seeds
- Season the hamour and grill on both sides. Transfer to the non-stick pan and finish in the oven on 180°C for 12 minutes.
- To make the harah sauce, heat up olive oil in a large pan.
- Add finely chopped red onion and sauté lightly, followed by the rest of the ingredients. Sauté together until soft.
- Transfer the harah sauce onto a white plate and place the cooked hamour filet on top of the sauce.
- Finely slice the leek and deep fry them until crispy. Put on the top of the fish.
- Toast pine seeds on a pan until golden brown. Sprinkle them on the dish.
- Garnish the dish with some coriander leaves.
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