Traditional Qatari classic cuisine is experiencing a real renaissance as new chefs re-create dishes of the past to suit increasingly more international palates. Relying on the country’s heritage, chefs blend traditional techniques with increasingly more advanced techniques and imports from across the world to provide a new restaurant dining experience. The new restaurant retains and re-creates the true flavor of Qatari.
One of the best chefs leading the charge is Chef Sulaiman, who learned at the knee and foot of his grandmother. He redefines such a traditional favorite as Majboos—a ready-cooked lamb already served on rice—by incorporating saffron and coconut milk into the dish, adding texture and richness to entice multitudes of palates at his restaurant in Doha.
Chef Laila is also a testament to the convergence of the old and the new. Classically trained in French cuisine, she combines international methods with the introduction of Qatari heritage. Her Chicken Machboos utilizes sous-vide for best texture and introduces mature spice quality. Using umami garnishes such as edible flowers and microgreens on the dish is a testament to new eating habits.
Aside from the dining lifestyle of high-end restaurants, street food in Qatar as well is experiencing the same evolution. Chefs present high-end variations of local food in food stalls and high-end casual dining establishments. Grilled kebabs, for instance, are paired with globally flavored chutneys such as chimichurri and harissa, balancing Qatari spice with worldwide flavor.
Nutritional issues have also affected how home food modernization is carried out. Harees, which is porridge of wheat and meat, has been modernized by substituting in-season vegetables and quinoa for wheat and meat by nutritionist Chef Fatima. Not only so that the first taste of the dish will not be lost but also to address the nutritional needs of the time.
Likewise strong focus on sustainability is also transforming Qatar’s food trend. Every one of the chefs mentioned that use of fresh and local produce is also emerging as an increasing force in the application of food innovation and sustainable living. This can be an enabler for local farming and eco-savvy consumers.
Food festivals across the country are the stage where such chefs are provided an avenue to showcase themselves. Cookouts, food tastings, and cooking demonstrations provide avenues through which the chefs showcase their work to domestic and foreign consumers. All these are to blame for making people accustomed to Qatari food and where it comes from, as it has embedded personal histories and experiences behind each aspect of cuisine.
Rededication of Qatari food by their local cooks is a blend of tradition and innovation. With the cultural heritage of tradition and adopting innovation, the cooks are propelling Qatar to transform in the culinary world as a new player. Not only are they clinging to heritage but are elevating it to new heights to touch and reach more of the nation’s own rich culinary heritage.
