LONDON: Five years into his medical career, Saudi surgeon Abdullatef al-Rashoudi has finally put down his stethoscope.
It was the morning of his 30th birthday, and he was attending Le Le, the prestigious culinary school in Paris that has trained celebrities from American chef Julia Child to Mary Berry, one of the judges on “The Great.” An offer from Cordon Bleu had recently arrived in his inbox. British Bake Off. ”
Alashudi, now 34 and running her own cafe in one of Paris’ trendiest districts, recalls that email as a turning point in her life.
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“That was the biggest gift,” he says. “Baking has always been a dream of mine, but medicine showed me that it wasn’t the right path.”
Allashoudi’s career went from strength to strength after the turn, which he admitted was a “shock” to his colleagues at the hospital. He spent nine months studying the art of dough, bread making, and boulangerie, which led him to work at top restaurants in Paris and eventually to his own shop.
LÂM, which is a combination of Alrashudi’s nickname “Latif” and the French word “ame,” which means “soul,” has only been open for about six months, but it is already attracting a steady stream of regular customers.
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Facing mineral green, the airy space is located in a “hip and up-and-coming” neighborhood just off Place de la République in the French capital, opposite a bubble tea shop and an art gallery.
Near the window, a handcrafted machine by Italian La Marzocco, the bright green color of the Saudi Arabian flag, brews strong coffee from Parisian luxury brand Coutume.
These aromatic beers feature a delicate counterbake that combines traditional French techniques with enticing Middle Eastern flavors, such as the nutty richness of tahini, the sweet crunch of pistachios, and the aroma of roses. is attached.
Al-Rashudi, who is from the date palm-rich Al Qasim province but grew up north of Riyadh, serves a black lemon version at the cafe that is inspired by Kreya, a Saudi Arabian dessert made from soft brioche dough, instead of cinnamon rolls. Explain that it is provided. , honey and biscuits.
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Other inventive options on the menu include za’atar and feta bread, chocolate and cardamom baked goods, and tahini cookies. For his tahini cookies, he uses the classic French technique of browning butter for what he calls a “deeper flavor.”
Since opening in September, LÂM has quickly become a popular spot. While most of his regular customers are “locals living down the street,” Allashoudi, who is fluent in French, expects to see even more Khaleesi visitors in the coming months, especially in the run-up to the Olympics, which will be held in the city this summer. I look forward to visiting. .
But before millions of tourists from around the world flock to Paris to watch sports for a month, Alrashudi is focused on getting through Ramadan. Fasting hours in the French capital this year are from around 5:30 a.m. to 7 p.m.
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To commemorate the holy month, he is serving Saudi dates in all his coffees, and plans to continue doing so after Ramadan ends as customer feedback has been “very positive.”
And while you can take the bakers out of Saudi Arabia, you can’t take away the country’s generosity from the bakers. Following the principle of hafawa (hospitality), Allashoudi saves a cup of coffee each night for the fasting Tunisian restaurateur who works next door.
Al-Rashudi has already become known as the “Saudi Chef” in his neighborhood, with customers talking about his homeland, particularly the cultural transformation that has swept the kingdom in recent years under Crown Prince Mohammed bin Salman’s Vision 2030. I’m always asking.”
The young baker attributes much of his success to these changes. The Crown Prince’s own Misk Foundation awarded him a scholarship to study at Le Cordon Bleu with a group of other young Saudis.
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“When I was a kid, a lot of people didn’t know about Saudi Arabia, but things have changed in recent years,” says Allashoudi, who says LÂM is one of the few Gulf cuisine spots in the world. They acknowledge that it has had a positive impact on the perception of the area.
However, despite the growing representation of Khaleej culture worldwide, for most people, Arabic food still primarily associates with Levantine dishes such as shawarma, hummus, and falafel.
This is reflected in the food landscape in major cities, with TripAdvisor statistics showing that even though London and New York City combined have hundreds of Lebanese and Egyptian restaurants, Saudi Arabian restaurants It has been revealed that there is only one.
Alrashudi believes this needs to change, especially now that diners are increasingly interested in expanding their horizons.
“The government has worked hard to encourage people to visit Saudi Arabia and export our culture,” he says. “It’s where I’m from and I love it. The world needs to experience it now.”
Abdullatef Allashoudi’s orange saffron muffins
material:
200g sugar. 2 orange peels. 2 medium eggs. 105ml olive oil; 2 teaspoons vanilla extract; 300g all-purpose flour; 1/2 teaspoon baking soda; a generous pinch of salt. 60g almond flour; 120g buttermilk. 120ml of orange juice. 20g sugar.a pinch of saffron
Instructions:
1. Mix 200 g of sugar with the orange zest until fragrant and the sugar is slightly moistened. This draws the oil from the zest and releases the orange flavor.
2. Crack the eggs into the sugar and zest mixture. Whisk vigorously until completely combined. Next, add olive oil and mix. You want to emulsify everything and give your muffins a nice, light texture. Next, add vanilla essence.
3. In a separate bowl, mix together the all-purpose flour, baking soda, salt, and almond flour.
4. Make a well in the center of the dry ingredients. Pour in the egg, oil and zest mixture. It is enough to gently fold everything and combine.
5. Add orange juice and buttermilk. The mixture should look golden in color. Mix 20g sugar and saffron in a separate bowl and sprinkle over the muffins.
6. Spoon the batter into the muffin tin. Sprinkle with saffron and sugar mixture. Bake in a preheated oven at 200°C for 10-15 minutes or until the muffins are golden brown and a skewer comes out clean.
