21 April 2021
Kishkeh - Cold Mezze by Chef Hassan Al Naami
Soak the burghul in hot water for 20 minutes. Drain then press to extract the extra water.
Chop the mint leaves and garlic very finely and crush the walnuts and pistachios.
In mixing bowl place all ingredients except the pistachios and keep some olive oil for final touch. Mix everything until all ingredients mixed well together.
Serve in a bowl and garnish with a bunch of mint, pomegranate seeds and pistachio slivers.
Chef Hassan Al Naami brings with him a decade worth of experience at The Ritz-Carlton, Dubai, where he has been bringing to life the culinary secrets from his kitchens. As the Executive Sous Chef of the resort, he now oversees the day-day to operations at Amaseena (@amaseena_dubai), including crafting the menus and guiding his team to prepare exceptional Middle Eastern delights. With a bright smile and his favorite Mandi dish ready to serve, he is often seen striking hearty conversations with our guests.
Bedouin-inspired tents, a star-filled sky and the sounds of live Arabic music create a sense of desert romance at Amaseena. Spark your imagination and palate at this Marina restaurant with a nightly buffet featuring Middle Eastern favorites and themed nights every Wednesday and Thursday. Guests can get acquainted with the aromas and flavours native to this region by enjoying family-style hot and cold mezzeh platters and dessert platter of Arabic sweets served to the table. All complemented by additions including Arabic coffee and Moroccan tea.