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Welcome to the world of Arabic mezze: starters or small dishes served at the beginning of multi-course meals.
Middle-Eastern cuisine is a diverse and vibrant culinary tradition that spans various countries including Egypt, Iran, Turkey, Israel, Lebanon, Syria, and Saudi Arabia, among others. This cuisine is renowned for its bold flavours, fresh ingredients, and aromatic spices. Here’s an introduction to some key aspects
Mezze is a selection of small, shared dishes served as appetisers or as a meal in Middle Eastern and Mediterranean cuisines. The concept of mezze is central to the social culture of dining, particularly in countries like Lebanon, Syria, Turkey, and Greece, though each has its own variation.
Mezze is a selection of small, shared dishes served as appetisers or as a meal in Middle Eastern and Mediterranean cuisines. The concept of mezze is central to the social culture of dining, particularly in countries like Lebanon, Syria, Turkey, and Greece, though each has its own variation.
Mezze can include a wide variety of foods, including dips, salads, pastries, and meats. Some of the most common dishes include:
— Baba Ghanoush: A creamy dip made from roasted eggplants blended with tahini, garlic, and lemon juice.
— Dolma: Grape leaves stuffed with a mixture of rice, pine nuts, and aromatic herbs, sometimes including meat.
— Falafel: Deep-fried balls made from ground chickpeas or fava beans, often served with tahini sauce.
— Hummus: A smooth dip made from chickpeas, tahini, garlic, and lemon juice.
— Kibbeh: A dish made from finely ground meat mixed with bulgur and spices, which can be fried, baked, or served raw.
— Tabbouleh: A salad made with parsley, tomatoes, bulgur, and dressed with olive oil and lemon juice.
These dishes are often accompanied by bread like pita, which is used to scoop up dips and wrap other ingredients. Mezze can be purely vegetarian or include meat and seafood dishes, making it highly versatile and adaptable to different tastes and dietary preferences.
Somasekar is a seasoned chef with over twelve years of experience. He excels in Western, Mediterranean, European, and Garde Manger cuisines. His culinary journey began with a solid foundation from the Government Industrial Training Institute in Chennai, India, where he earned a Diploma in Hotel Management & Catering Technology. This education not only equipped him with technical skills but also instilled a deep understanding of the culinary arts and management principles.
His professional path has led him through some of the world’s most distinguished kitchens. At Raffles Hotels & Resorts in Singapore, he is honing his skills in managing high-volume, high-standard kitchen operations, focusing on both staff efficiency and exemplary food quality. His role at Dukes The Palm in Dubai challenged him to integrate creative menu design with operational management, working closely with floor managers to enhance culinary offerings.
During his tenure at Banana Island Resort in Doha, Somasekar refined his expertise in mass production while adhering to stringent health standards. Here, he was pivotal in training staff on HACCP protocols and cost control, ensuring the resort’s culinary services met impeccable standards. His experience in the Maldives at Kanuhura involved direct coordination with the service department to ensure a seamless farm-to-plate experience, showcasing his ability to manage and execute complex culinary operations.
His accolades include a Bronze medal from the Salon Culinary competition in Dubai and being named ‘Best Employee of the Month’ at Anantara Doha. These recognitions attest to his dedication and skill in the culinary arts. Furthermore, he holds certifications in food safety and HACCP from his time in Kanuhura, Maldives, affirming his commitment to upholding the highest standards of kitchen hygiene and safety.
As a culinary professional, Somasekar is passionate about using his skills to not only create exquisite dishes but also mentor and lead teams in high-pressure environments. His goal is to continue pushing the boundaries of culinary excellence, crafting unique dining experiences that delight guests and elevate the standards of the establishments he works with.