Mohammad Orfalı
Mohammad Orfali began his training at Institute Hotelier of Aleppo in 1997 and in 2009 trained at Le Nôtre Kitchen's Academy in Paris. Specializing in the cuisine of Aleppo, Orfali was among the first chefs to utilize molecular gastronomy in Arabic cuisine. He has served as a speaker and jury member for television programs, including Matbakhna Al Arabi, Arabic Modern Cuisine, Hakawi, Fatafeat ICCA Academy. He is currently the master chef and chef de partie of FATAFEAT TV, owned by Discovery Communications
THE WORLD’S BEST-LOVED MEZES AT THE 2ND INTERNATIONAL MEZE FESTIVAL
Antalya Hosts World Renowned Chefs
Come to Halep with me
Ingredients:
1 kg lamb meat cut into cubes / 10 bamboo skewers / 30 g salt / 50 g black pepper / 50 g sea salt / 30 g powder cinnamon
For Karaz ketchup:
1 kg cherry puree / 5 g xanthan gum / 2 g agar-agar / 150 g sugar / Ice / water
Directions:
Boil the cherry puree on the stove. Add sugar. After boiling for a while, add agar-agar and xanthan gum, and stir for 1-2 minutes. Let it cool in an ice water bath. After it is frozen, blend until a creamy consistency is reached with a blender.