Relish in a spectrum of exotic Lebanese delicacies prepared by guest chef Ali El Bourji from Atlantis, The Palm, Dubai from August 17 to 20, 2017 at Mosaic, the all-day dining restaurant of Mandarin Oriental, Kuala Lumpur.
Begin the culinary journey with a selection of cold appetisers that include authentic Lebanese Fattoush Salad – salad with a medley of tomato, capsicum, crispy pita, sumac, tossed in apple vinegar, pomegranate molasses, and olive oil; Hommous – a delicate blend of chickpeas with tahini and lemon juice; Baba Ghanouj – chargrilled smoked eggplant with tomatoes, Spanish onion, capsicum, garlic, parsley, pomegranate seeds, and lemon juice; Burghul Bel Banadoura – coarse Burghul wheat with tomato, onion, capsicum, and red chilli; and Shanklish Salad – spiced aged Akawi and feta cheese with tomatoes, onion, and parsley, just to name a few.
Warm up to an assortment of soup and hot appetisers, such as Lentil soup; Cheese Rekakat – a deep fried filo dough with Akawi cheese mixed with chopped shallots; Fried Kibbeh – ground meat with crushed wheat crust, mined meat, onion, pine nuts, and Arabic spice filling; Falafel – deep fried patties of minced chickpeas, fava beans, coriander, tomato, pickles, parsley, onion, garlic and cumin, served with tahini sauce; Potato Harra – sautéed potatoes with coriander, red pepper, garlic, and lemon juice, and more.
Explore a vibrant fare of Lebanese cuisine with an exciting array of main courses offered. Guests are invited to indulge in a line-up of a hearty Arabian mix grilled at the live station, including lamb chops; lamb brochette – diced lamb tenderloin; lamb kofta – leg of lamb; and Shish Taouk – chargrilled chicken breast fillets, all marinated with Lebanese spice blend.
Other recommendations include Koussa Ablama – baby marrow stuffed with minced lamb, pomegranate seeds and onion, served with yoghurt, fresh mint, coriander, and roasted pine nuts; Baked puff pastry Ouzi rice – minced lamb, chicken, and rice baked in puff pastry with Lebanese spices, pistachio, pine seeds, green peas, raisins, and mint; Fish Sayadieyh – prawns, fish, rice with onion, pine nuts, cumin, and brown sauce; Dawood Basha – meatballs with tomato, onion, capsicum, and Arabic spices; Kebbeh Arnabieh – lamb shank with crushed wheat crust, onion, roasted pine nuts tahini, orange and chickpeas; Bazella bil Lahmeh – green peas with coriander, lamb, onion, garlic, and tomato sauce; Maklouba bil Lahem – lamb, eggplant, carrot, tomato arice, and Arabic spices; and much more.
Dessert enthusiasts will be thrilled with Mosaic’s selection of Lebanese sweets. On showcase are Ashtalia with dates and coconuts – milk and rose water pudding with pistachio, coconuts, and dates; Mafroukeh – cream with crushed pistachio, sugar, rose water and blossom orange water; Znoud Al Sit – deep fried filo dough pastry stuffed with special cream pudding and drizzled with sugar syrup; Mouhalabiya with apricot – a combination of apricot, rice, milk, sugar, and rose water; Spice Pudding Meghli – rice flour with cinnamon, caraway, coconut, pine nuts.
Startinf his career in Beirut, Lebanon before relocating to Dubai in 1998, Bourji has worked in numerous world renowned hotels such as Le Meridien Dubai and Sheraton Deira Hotel and Towers prior joining Atlantis, The Palm in 2008 as Executive Oriental Head Chef.
Buffet lunch is priced at RM158 per person, while buffet dinner is at RM188 per person.
