Yasmina Hayek and Em Sherif's wild mushroom moghrabieh

With a degree in culinary arts and management from the Institut Paul Bocuse in Lyon, as well as a master's in food design and innovation from Milan's Scuola Politecnica di Design, Yasmina Hayek navigates the world of gastronomy with ease. Her successful journey spans from Beirut to Monte-Carlo and includes a stopover in London.

Growing up, Yasmina was surrounded by her family’s natural warmth and generosity when it came to meal times, often gathering around large dining tables. This upbringing, as well as her mother Mireille’s (Em Sherif's) culinary talent, is what ultimately inspired the 27-year-old to abandon her passing desire of “going to medical school,” for a career in the restaurant business.

Now, in a role that combines all her passions for "travel, people, art and science," Yasmina works as Executive Chef of the Em Sherif, Em Sherif Café and Em Sherif Sea Café restaurants, based across Beirut and internationally. Yasmina is driven both by her profound love of cooking, tradition and innovation as well as her desire to take on challenges. The first of which is to hold her own as an Arab woman in a male-dominated industry and the second is to promote Lebanese culture, talent and potential wherever she can.

Before joining the family business, Yasmina honed her skills at renowned instutions such as Geranium in Copenhagen, Le Grand and Hexagone in Paris. She specializes in crafting menus and training teams. In addition, Yasmina manages the expansion of restaurant concepts in the MENA region, notably in the United Arab Emirates, Egypt and Kuwait as well as in prestigious venues such as Harrods in London and the Hôtel de Paris in Monaco.

(See our 8 questions to Yasmina Hayek below).

Yasmina Hayek's wild mushroom moghrabieh

Category: main course

Preparation time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Serving: 4 people

Difficulty level: medium

Ingredients

500 g dry moghrabieh

1.5 l chicken stock

500 ml cooking cream

or

500 g fresh moghrabieh

1 l chicken stock

300 ml cooking cream

1 shallot

2 tbsp olive oil

20 g butter

2 cloves garlic

Pinch of caraway

Pinch of cinnamon

Pinch black pepper

1 tsp. fine salt

500 g wild mushrooms (seasonal assortment)

2 sprigs fresh thyme

1 clove garlic

1 tbsp. olive oil

10 g butter

Chopped chives

Extra-virgin olive oil.

Preparation

Step 1: Finely chop the shallots and sweat them in olive oil and butter. Once translucent, add the garlic and sauté.

Step 2: Wash the mushrooms and add 1/4 of the quantity to the garlic and shallot mixture. Brown them and add spices and salt.

Step 3: Add the moghrabieh and moisten with the chicken stock and cream. Cook for around ten minutes, until the pearls are slightly melted.

Step 4: Prepare the mushrooms by sautéing in butter and olive oil with a sprig of thyme. Season with salt until golden brown.

Step 5: Serve the moghrabieh in a dish, sprinkle with the sautéed mushrooms and garnish with snipped chives. Drizzle with extra-virgin olive oil.

Yasmina Hayek's wild mushroom moghrabieh, a tasty alternative to pasta.

8 QUESTIONS FOR YASMINA HAYEK

1. Can you tell us about your restaurants?

Em Sherif, which means "Sherif's mother," i.e. my mother Mireille, is a traditional restaurant concept that elegantly celebrates Lebanese culture through its cuisine, decor, music and unique atmosphere, inviting people to enjoy life. We currently have three concepts: Em Sherif Restaurant, Em Sherif Café and Em Sherif Sea Café. A fourth concept will be launched in January.

2. Can you share a few words about you and your cuisine?

I put my heart and soul into creating authentic, generous, refined cuisine. I'm constantly on the lookout for new ways to subtly blend tradition and innovation, to create unique and captivating recipes. My goal is to offer an unforgettable culinary experience.

3. What inspires your menu? Do you change it regularly?

Our menus are inspired by childhood memories. We try to evoke emotions and a certain nostalgia through the dishes we offer. But we're also inspired by our country and what it has to offer in terms of produce, regions and traditions so that we can innovate with new techniques.

4. Sweet or savory?

I used to be very partial to sugar, to the point of being able to substitute a slice of cake for a meal. However now, I'm more attracted to savory foods.

5. What's your favorite recipe and why?

My "freekeh" and lamb shank casserole with seasonal vegetables and a good, full-bodied jus, for its richness and variety of flavors.

6. What is your relationship with Lebanon and Lebanese cuisine?

Since my childhood, I've been instilled with a love of cooking and the art of entertaining, thanks to my mother and grandmother. It's a heritage that resonates with me at every moment.

The crisis we went through in 2019 was a real catalyst. While I was already practicing Lebanese cuisine at home, I felt a deep need to export it and share it internationally. So my passion became a vocation that drives me to pass on our rich culinary heritage to all four corners of the world, through our restaurants.

7. Why did you choose to share this recipe?

Moghrabieh, or semolina pearls, is an underrated ingredient in our culinary culture, yet it has the potential to be used as a tasty alternative to pasta. I wanted to share this recipe, which we serve in our restaurants in Monaco and Doha because it showcases this ingredient in a unique marriage of flavors.

8. What's next?

We're expanding our activities worldwide with a new project, Em Sherif Deli, in Starco, Beirut, next February. This project is driven by the same mission to share our love of Lebanese cuisine and introduce the authentic flavors of our culinary heritage to a wider audience.

This article was originally published in L'Orient-Le Jour.