Deliciously Lebanese

The Delmon International Hotel in Manama is introducing the latest Lebanese restaurant to the kingdom - the Al Hamra Palace.

The hotel has transformed its former Moroccan outlet Marrakesh into the luscious-looking palatial paradise with an interior refurbishing investment of BD85,000.

The brand new restaurant aims to woo customers with authentic Lebanese cuisine, entertainment and ambience.

After having graced the kitchen at His Majesty Shaikh Hamad's palaces on his previous visit, the executive chef Rahal Daoud, pictured right, returns to the island on invitation from the hotel management.

Chef Rahal brings more than 28 years of experience having worked in Saudi Arabia, Kuwait as well as back home in Lebanon.

Hailing from the mountainous province of Beit Shabab, Chef Rahal has been training his team of chefs and cooks to bring the true taste of Lebanon to food-lovers in Bahrain.

The new menu contains a range of Lebanese delicacies starting with the traditional hot and cold Mezza - an array of snacks as appetizers - and also contains special dishes for each day of the week.

One of the most endearing elements of the outlet is the Arrack - a common drink with meals in Lebanon.

Chef Rahal also brings to the Al Hamra a range of exquisite sweets and desserts, many of which are his very own creations.

The restaurant is planning for a Lebanese Food Festival in March to allow diners to experience a Lebanese culinary tour.

Krishna Shetty, banquet manager, said: "We believe that Lebanese food is the niche of the oriental cuisine. We wish to promote out new outlet as a fine-dining destination for diners in the kingdom."

The restaurant is open for lunch from 12pm to 4pm and for dinner from 7pm to midnight.

Chef Rahal shares one of his favourite recipes with GulfWeekly.

Chicken moussaka

Ingredients

(Two portions)

1kg whole chicken

1kg onion

100gm samak powder

2 cups olive oil

1 tea spoon salt

1 stick cinnamon

3 pcs cardamom

4 pcs black pepper seeds

2 pcs bay leaf

1 loaf Iranian bread

Preparation

Boil the chicken with cinnamon stick, cardamom and black pepper seeds until the chicken is cooked for about 25-30 minutes. While the chicken is getting cooked, separately cut the juliennes of onion and fry it in olive oil until it is soft.

As soon as the chicken is cooked, cut the chicken into four pieces. Take the onion soft mix along with samak powder and then place the cut chicken along with this softy onion and samak powder and cook it again for 5-6 minutes.

Take the Iranian bread and cut into two pieces. Take one half of the bread and roll two pieces of chicken along with its mix (ie. onion and samak powder) place it in the hot oven for 10 minutes. As soon as it is taken out of the oven it is ready to eat. Served with buttered rice.