TH E C HEF
GEORGE KNIHER CHEF DE CUISINE AT CLEO, HYDE HOTEL DUBAI
ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
What is your favorite dish on the menu? Lamb Musahab from our Live spit-roast
Tell us about the dish. We take a whole lamb and marinate it in a secret Middle Eastern blend of spices for 24 hours. It is then slow cooked for six hours using our special rotisserie charcoal grill called a “spit”. The resulting roasted lamb is served in two ways, either in a wrap, Shawarma-style or carved and served in a Moroccan tagine plate, off-the-bone and with smoked salt, sumac and more secret spices alongside freshly homemade saj bread
What makes it a standout dish? Our Lamb Musahab is cooked live in-front of our guests, on our beautiful terrace, and served immediately - straight to the table. The magic of this dish is all in the preparation, a slow and patient process that results in the most tender and flavourful lamb you can imagine. Special attention also goes into creating our secret blend of Middle Eastern spices, complementing the richness of the lamb perfectly.
Where do you source the ingredients from?
Photography SUPPLIED
Our lamb is sourced from Australia, sumac from Lebanon, smoked salt from Italy, and fresh, mixed spices from across the Middle East.
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The Pro Chef Middle East / Edition 56
