Chef Meitha Yaseen: A Culinary Journey
Meitha Yaseen, a talented chef from AlUla, Saudi Arabia, embarked on an inspiring culinary journey after participating in a prestigious cooking course at Ferrandi Paris, thanks to a scholarship from the Royal Commission of AlUla. Her experiences have shaped her cooking style and professional philosophy, influenced by her Bedouin heritage and the strong women in her family.
Culinary Insights from Meitha Yaseen
- Inspiration: Yaseen draws inspiration from her Bedouin roots and the women in her family, who instilled in her a strong work ethic and a passion for cooking.
- Career Path: After her training in Paris, Yaseen further honed her skills in New York and the UK before returning to AlUla, where she now works as chef de partie at Joontos, an exclusive restaurant at Dar Tantora The House Hotel.
- Advice for Aspiring Chefs: Yaseen emphasizes the importance of travel for exposure to diverse cuisines and techniques. She encourages amateur chefs to remain curious and open to learning.
Culinary Philosophy
- Common Mistakes: Yaseen initially struggled with time management in the kitchen, a skill she has since mastered.
- Cooking Tips: She believes that simple seasoning, especially salt, can significantly enhance any dish. A well-made stock is also crucial to her recipes.
- Dining Experiences: While dining out, Yaseen tends to be understanding of potential kitchen mishaps, given her professional background. However, she finds it frustrating when orders are mixed up.
Favorite Dishes and Culinary Challenges
- Cuisine Preferences: Japanese cuisine, particularly dishes like Nasi lemak, is Yaseen’s favorite due to its complex flavors and ingredients.
- Go-To Dish: For quick meals at home, she enjoys making soft scrambled eggs on toasted sourdough, paired with strawberry jam.
- Culinary Challenges: Jareesh, a traditional Saudi dish, presents a unique challenge for Yaseen as each family has its own method of preparation.
Leadership Style
Yaseen describes her leadership approach as supportive yet firm, pushing her team to meet the demands of a busy service without being overly aggressive.
Recipe: Layered Pumpkin Salad with Tahini-Coriander Emulsion
Ingredients:
For the Roast Pumpkin:
- 2 cups pumpkin, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Spiced Pumpkin Puree:
- 2 cups pumpkin, peeled and cubed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp cinnamon powder (optional)
- 1/2 tsp chili flakes
- 2 tbsp olive oil
- Salt and pepper to taste
For the Salad:
- 2 cups fresh arugula (or mixed greens)
- 1/4 cup pumpkin seeds, toasted
- 1/2 cup feta or goat cheese, crumbled
- Qursan bread
For the Tahini-Coriander Emulsion:
- 2 tbsp tahini
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tbsp fresh coriander, chopped
- 1 tsp lemon zest
- Salt and pepper to taste
- Water to thin, if needed
Instructions:
Roast Pumpkin:
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender. Set aside.
Spiced Pumpkin Puree:
- In a saucepan, heat olive oil and add the spices. Stir for 30 seconds to bloom the spices.
- Add the pumpkin cubes, toss to coat, and cook for 15-20 minutes until soft.
- Mash into a smooth puree, adding salt and pepper to taste. Set aside.
Tahini-Coriander Emulsion:
- Whisk together tahini, olive oil, lemon juice, lemon zest, and chopped coriander. Season with salt and pepper.
- Gradually add water until the emulsion is smooth and pourable. Set aside.
Salad Assembly:
- In a mixing bowl, toss arugula, roasted pumpkin cubes, pumpkin seeds, and crumbled cheese.
- On a serving platter or individual plates, layer the salad mixture and slices of crisp Qursan bread.
- Drizzle with tahini-coriander emulsion and garnish with additional pumpkin seeds and fresh coriander, if desired.
This recipe captures the essence of seasonal ingredients and showcases Chef Meitha Yaseen's creative approach to traditional flavors, reflecting her culinary journey and passion for cooking.