H&S Chef Of The Month
Chef Mahmoud Ali Abdullah
Nationality: Egypt
Interview With H&S Magazine
Who Is Mahmoud Ali Abdullah?
Type Of Cuisine?
My main focus is Egyptian cuisine, as I enjoy working with traditional dishes from my culture and reinterpreting them with a modern approach while preserving their identity. Having spent most of my life in Ghana, I’m also inspired by African cuisine, which allows me to combine both influences and create unique, balanced flavours. I enjoy introducing Egyptian food to new audiences and sharing its richness in a contemporary way.
What Inspired You To Become A Chef?
My inspiration is my mother. I used to love street food, and she always tried to recreate the recipes I enjoyed eating at home. That made me curious about cooking and how food is made. From there, I started enjoying cooking myself and realised that this is something I truly want to do in my life.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges I faced was participating in the S.Pellegrino Young Chef Academy Competition. It was my first time entering a competition, and it was a very intense and stressful experience. There was a lot of pressure, but it pushed me to improve and learn a lot about myself, both technically and mentally.
What’s Your Biggest Achievement In The Culinary Industry?
One of my biggest achievements was receiving the SYP Chef Academy Award for Fine Dining Lovers. In addition, I am working as a Head Chef in Accra at the age of 27, which can take many people years to achieve. I have also never attended culinary school, so everything I have learned has come through passion, dedication, and love for the kitchen, which I believe is one of my greatest achievements.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, creativity is the most important, because it includes both technique and ingredients, which keep me motivated and passionate about cooking. I always like to create something different and bring new ideas to the kitchen. At the same time, consistency is very important to me, because it ensures quality and keeps standards high.
Recipe Of The Week: Lobster In Different Textures
The Lobster & Bisque
Ingredients:
• 1 whole lobster (500–600g)
• 2 Tbsp butter
• ⅓ cup onion, chopped
• 2 Tbsp carrot, chopped
• 2 Tbsp celery, chopped
• 2 tsp garlic, minced
• 2 Tbsp tomato paste
• 2 cups fish stock
• ⅓ cup cooking cream
• Salt & black pepper to taste
The Lobster Shell Oil
Ingredients:
• Reserved lobster shells from the bisque
• ⅓ cup vegetable oil
The Black Charcoal Rice Paper
Ingredients:
• 2 rice paper sheets
• 1 tsp black charcoal powder
The Yam
Ingredients:
• 1½ cups yam, peeled and diced
• Salt to taste
• 2 tsp butter
The Black Shito Sauce
Ingredients:
• ⅓ cup dried shrimp
• 2 Tbsp dried fish
• ⅓ cup onion, chopped
• 1 Tbsp garlic, minced
• 2 tsp ginger, minced
• ⅔ cup vegetable oil
• 1½ Tbsp chilli flakes
• Salt to taste
The Black Shito Crumble
Ingredients:
• 3 Tbsp prepared black shito
• 2 Tbsp breadcrumbs
Preparation: The Lobster & Bisque
Boil the lobster in salted water for 4–5 minutes, then cool immediately in ice water. Remove the meat carefully and reserve the shells. Keep a small portion of the shells aside for the lobster oil.
Sauté the remaining lobster shells in butter until deep red. Add the onion, carrot, celery, garlic, and tomato paste, then cook well. Add the fish stock and simmer for 30–40 minutes. Blend the mixture, then strain. Finish with cooking cream, salt, and black pepper.
Preparation: The Lobster Shell Oil
Heat the vegetable oil gently with the reserved lobster shells for 20–30 minutes. Strain and reserve.
Preparation: The Black Charcoal Rice Paper
Mix the black charcoal powder with a little water to make a light mixture. Brush onto the rice paper sheets. Fry quickly until puffed and crispy.
Preparation: The Yam
Boil the yam in salted water until tender. Mash or shape with butter and salt.
Preparation: The Black Shito Sauce
Blend the dried shrimp and dried fish. Fry the onion, garlic, and ginger in the vegetable oil until golden. Add the blended seafood mixture and chilli flakes. Cook slowly until rich and dark. Season with salt.
Preparation: The Black Shito Crumble
Mix the prepared black shito with the breadcrumbs. Toast until crispy.