Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector.
Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC).
She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book.
She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter.
Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler.
It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
Eid El Adha culinary trends around the Middle East
Three accomplished chefs take us on a culinary tour around the Middle East, sharing Eid El Adha food trends and essential menu items.
Eid El Adha trends in KSA
Eid El Adha is all about tradition, therefore we must focus on classic foods that can be presented differently but are common to all Saudis, whichever part of the kingdom they are from.
It is important to take into consideration that Saudis seek the classical main dish of dabiha during Eid El Adha. However, people are more concerned about their health nowadays, thus it is essential to prepare a light version of this recipe, making sure it is not too heavy. The challenge is to find the proper rice and prepare a customized sauce that can be tasty and light at the same time. For the lamb, we can classify as follows: najdi followed by harri and then noaimi.
Menu essentials
Lebanese cuisine incorporates many dishes that suit the tastes and traditions of Saudis during Eid El Adha, As Saudi food is rich in main courses, salads and cold mezze items are great additions.
At Shababik, our most sought-after breakfasts during Eid El Adha are foutour el eid, mogalgal, kebda and shakshouka. The kaakeh Traboulsyeh is also popular and comes with different fillings.
For lunch and dinner, the classic dabiha or kharouf, served with basmati or amber rice, is a must. An alternative main course is caramelized lamb shank with oriental rice and nuts. Furthermore, as a dessert item, it is essential to include maamoul and ghreibeh to the Eid el Adha menu.
Hamad Nader
Executive chef of Shababik KSA
shababikrestaurant.com
@shababikksa
Eid El Adha trends in Jordan
For Jordanians, Eid El Adha meal is all about family gatherings at home or in restaurants.
Menu essentials
In my opinion, the most traditional and important meal is the stuffed lamb dish. The lamb is slow cooked for several hours with minced meat and rice. The stuffing is served on the side. Additionally, the menu often includes stuffed vine leaves and zucchini, along with a variety of fatteh dishes. These dishes are made with soaked fried pieces of bread as a base, topped with various toppings and garlic yogurt. Another popular option is sayadieh, which consists of fried fish served over browned rice. These dishes are the staples. However, let’s not forget about the side dishes (mezze), salads and the delicious desserts, such as osmaliyia or knefeh, among others.
Executive chef of Fakhreldin
ATICO Group
atico-jo.com, fakhreldin.com
@aticogroup , @fakhreldinrestaurant
Eid El Adha trends in UAE
Lamb is an essential part of the Eid El Adha menu. In the Middle East, Eid starts and ends with exquisite lamb dishes, with roasted lamb being one of the most prominent delicacies for Eid. The lamb is roasted to a golden crust perfection with spices and seasonings served on a bed of rice. This is a popular dish among all the Middle Eastern Countries, especially UAE. Other specialties include special Eid desserts, such as maamoul made of semolina with dates and pistachio fillings. It is quite popular and will be served in Beirut Sur Mer UAE this Eid.
Menu essentials
When preparing for Eid El Adha, it is always recommended to offer an exemplary menu of fire-cooked dishes. Start with a refreshing summer green fattouch salad with a drizzle of pomegranate molasses sauce, alongside humus and other delicious cold mezze. Follow it up with the famous batata bil felfol and kafta basha bel karaz, one of my personal favorites and a signature dish of our restaurant. For the main course, diners can indulge in a delightful mixed grill along with lamb ouzzi, and let’s not forget the wide variety of Lebanese sweets available to satisfy their sweet tooth.
Georges Zghaib
Head chef of MBT Restaurants
mbtdev.ae
@mbtrestaurants
In the kitchen with Ahmad Abu Azzab
Oman: a unique gem in the GCC
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.