Chef Raed Silme
Specialty Oriental Chef
With almost 10 years of experience in hospitality industry, the Jordanian chef has proven himself well around the Middle East.
He started training in Grand Hyatt Hotel & Arena Space Hotel in Jordan, then moved up as a Commis III in Sheraton Hotel.
He tried his luck in Dubai and worked in Hilton, Westin Hotel and Marriott. Now he continues to build his career in Qatar at Oryx Rotana.
From Chef Tournant and now recently promoted to Specialty Oriental Chef which specializes in Italian & Oriental food, sees himself managing his own restaurant someday.
He is now supervising all Arabic food sections, specifically Al Nafourah Garden, Banqueting and Oriental Cold Kitchen.
- 2lbs lean lamb (1-1/2 inch cubes, beef can be substituted)
- 1⁄2cup clarified butter (use samna or ghee if available, or make your clarified butter, see clarified butter note)
- 1medium onion, finely chopped
- 4cups plain Greek yogurt
- 1egg white
- 1teaspoon pepper
- 1⁄2teaspoon coriander (see spices note below)
- 1 1⁄2teaspoons cumin
- 1⁄2teaspoon paprika
- 1⁄4teaspoon cardamom
- 1⁄2cup whole blanched almond
- 1⁄2cup pine nuts
- 4 -6loaves pita bread (khubz, Arabic pita-type bread is used in Jordan)
- 3cups rice, raw measure, cooked (Jasmine med grain or Basmati is good)
- parsley or chives, chopped for garnish
- Wash meat cubes and place in a tray with lid. Cover meat with water, cover tray and place in refrigerator for 4-8 hours
- Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover the meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes
- While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Whisk in egg white and ½ teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes
- Stir yogurt into the meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed
- In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside
- Split the khubz loaves open and arrange, overlapping on a large serving tray. Melt the last remaining 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Sprinkle parsley or chives over top
NOTE ON CLARIFIED BUTTER:.
Clarified butter is necessary for frying since it doesn’t burn.
- One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter
- Following is a simple clarification method. It’s not perfect, but easy and close enough. Slowly melt a stick of butter. Remove from heat and allow butter to cool undisturbed for 10 minutes to separate. You will notice a white foam on the top, the clarified butter in the center, and milk solids at the bottom. Carefully, skim the foam off the top and discard. Slowly pour the clarified butter off the milk solids into a measuring cup. Discard, the separated solids
NOTE ON SPICES:
For a more authentic Bedouin flavor add the following spices:.
- ½ teaspoon cinnamon
- ½ teaspoon of cloves
- 2 teaspoons of nutmeg
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