Hero Experience Group co-founder Bassam Chamoun believes that the best way to dive into a culture is through its cuisine, which at the Heritage site, is rooted in Bedouin and Emirati recipes dating back generations. Furthermore, the food immersion process is not just reserved for meals. Strong and flavourful Gahwa Arabic coffee is served before hot air balloon journeys just before dusk. A post-safari falconry demonstration is preceded with an offering of warm chai Arabic black tea made of cinnamon, cloves, and cardamom; or cold Vitmo, a rich soft drink blending grapes, raspberries, blackcurrants, herbs and spices introduced to the region by the British over a century ago.
‘Throughout the experience, guests are introduced to the cultural significance of the dishes,’ he says. ‘We intend this to [also] be a culinary journey where guests get to learn and savour delicious food from the region.’
Regag bread
400 g white flour
1 Tbsp salt
150 ml water
1. Add the flour and salt in a bowl, and mix together.
2. Add the water and keep mixing until the batter is smooth and elastic.
3. Cover and set aside for 3 hours.
4. Heat a non-stick pan to medium–high heat.
5. Pour a handful of dough on the hot surface and use a scraper to spread the dough into a circle to fill the pan.
6. Keep scraping until you have a thin layer only.
7. Cook for a few seconds until the bread turns a golden colour.
Note: Traditionally, this recipe requires an aluminum tawa (hot plate). However, it works well with a non-stick frying pan or crepe maker.
Chicken thareed
Regag bread
2 onions
3 cloves garlic
Grated piece of ginger
1 carrot (rounds)
1 big potato
Cauliflower
2 zucchini
Whole chicken, cut into 8 pieces
3 tomatoes, skin removed
1 packet tomato paste
1 dry lemon (broken and top removed)
1 green chili
1 tsp cumin
1 tsp Arabic spice mix
1 tsp cinnamon
1 tsp cardamom
1. Fry onion, garlic and ginger.
2. Add the turmeric, carrot, chicken pieces and chili.
3. Close the lid and brown on one side.
4. Flip the chicken.
5. Add the remaining spices, tomatoes and dry lemon.
6. Add the tomato paste and stir it in.
7. Add 3–4 cups water, cauliflower and zucchini.
8. Add salt to taste.
9. Cover with lid and cook for 5 minutes on high heat, then for 30 minutes on low heat.
10. Break the regag bread into pieces and arrange on a plate.
11. Pour hot liquid from the stew over the bread pieces.
12. Mix well with a spoon for about 1 minute.
13. Arrange the chicken and vegetables on top.
14. Serve hot.
Recipes courtesy of Platinum Heritage Desert Safaris