Lutz Jäkel

Dubai - New Arabian Cuisine     

The book has been awarded with the "Gourmand World Cookbook Award 2006"


Click here for watching the "Lufthansa Magazin on Air"-Video about "New Arabian Cuisine" (© Audimax GmbH Frankfurt for Lufthansa). A choice of the creations of "New Arabian Cuisine" are served on Lufthansa flights to the Arab countries on november and december 2006.


"That's taking Arab fare to new heights." (TIME Magazin)


Dubai is the most up-coming and prosperous emirate in the Arab world. In Dubai lives, works and meets the world. This international influence has an effect on the cuisine as well, which especially in Dubai led to a unique affiliation of different flavours. This so called "New Arabian Cuisine" combines the finest incredients and flavours with European cooking art and leads to new highlights in cuisine.

Ingo Maaß (Germany), Christian Jean (France), Amgad Zaki (Egypt) and Khalil Zakhem (Syria), chefs of the JW Marriott Hotel in Dubai, have created this Haute Cuisine of arabic flavours and are outstanding representatives of the "New Arabian Cuisine" for which they work hard every day to create new menus. In cooperation with Lutz Jäkel (text and pictures) the four chefs now present some of these creations to the wider public in a new cookbook, that has been published in english and german language (Neuer Umschau Buchverlag). Some examples of their creations? Here you are:

• Lamb-Filet with cardamom-coffeebeans-crust on eggplantmush with grenadine-sauce.
• Grilled Hammour-Filet (fish of the Gulf; alternative: Loup de Mer) with muhammara-créme on beetroot and basil-sauce.
• Cinnamon-crumbed and fried perch on artichoke-potatoe-mousse with orange-creme-sauce.
• Beef-Filet with olive-sauce, feta-cheese-samosa and sauteed roquette.
• Chocolate mille-feuille with dried apricots in karkade-sirup and coffee-mousse.

For Ingo Maaß and his team, the "New Arabian Cuisine" is "an excellent opportuinity to introduce the Arabian cuisine to people who normally have reservations or provisos towards unknown flavours". Because in the broadest sense "New Arabian Cuisine" is not Arabian but a combination of international cuisines and flavours - a "melting pot of the world". And this melting pot is the particular flavour that Ingo Maaß, Christian Jean, Amgad Zaki and Khalil Zakhem will offer in a beautiful book to readers and chefs in the Arab World and in Europe. Such an outstanding book will turn many into new fans of this cuisine.

The Cookbook will offer you on 256 pages approximately 120 recipes for appetizers, main dishes and desserts, for snacks and cocktails. Furthermore you will get informations in certain essays about the developement of the traditional Arab Cuisine to the Haute Cuisine in Dubai. Look forward to these outstanding culinary highlights!

Find more about the book here:

Video about "New Arabian Cuisine" - Reading Rehearals - Layout - Content - Preview for PDF-Download

This project is sponsored by our partners