Arabic chefs: keeping original ingredients and authentic flavours, but creating modern methods of presentation to keep things fresh and interesting.
As your cuisine is regionally inspired, are you able to use local produce?
Al Shamali: We try, where possible, to use local products, but sometimes we have to import products due to the desired quality or if it is unavailable in the region. Our spices and herbs are mostly available in the region but for our meat and fish we generally import them.
Saleh: We mainly rely on local resources for the meat and all of our vegetables are grown locally and organically, which I believe is the secret behind their delicious, fresh taste. Everything else is imported.
Aramouni: In Lebanon, BouBouffe is known for choosing fresh and high-quality Lebanese seasonal products as the Lebanese soil offers a huge variety of rich products, especially fruits and vegetables. In the UAE, some of the products we use are sourced locally, while others are imported from Lebanon, such as our secret Chawarma spices.
Al Zaham: Atayeb offers a wide range of Eastern Mediterranean and North African food, not only local dishes. Nowadays in the UAE, local products are available all year round, so we don’t rely on importing them.
This includes different types of vegetables, organic products, honey, poultry and dairy, lamb and camel, etc.
Ismail: We source all basic ingredients from across the Emirates —especially the meat, as it is very good quality. Other ingredients might come from abroad, but generally, we find everything we need in the Emirates, as they are all ingredients used in Emirati cuisine.
Razzouk: All our meat and vegetables are sourced from the best local produce available. We do, however, source a special mix for hummus, pickles, summac, tehina for moutabal and mohalabia from Lebanon.
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