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In the competitive world of hospitality, crafting a menu that stands out is essential for success. Chef Mert Duran, with his extensive experience and passion for Levantine cuisine, brings a unique perspective to menu development that adds value and excitement to any dining establishment.
As the Executive Chef of Sharq Village & Spa, a Ritz-Carlton Hotel, Chef Mert showcases how incorporating Levantine flavors and techniques can elevate a menu, captivating diners and setting the restaurant apart from its competitors.

A Dash of His Past

Chef Mert's culinary journey, inspired by his father's love for cooking, has spanned continents, exposing him to diverse culinary styles that shape his innovative approach to Levantine cuisine.
His experiences at renowned luxury hotels, such as Grand Hyatt Dubai, where he collaborated with over 100 chefs and worked alongside Michelin-starred talents, have shaped his approach to menu development.
y incorporating elements from various culinary traditions and infusing them with Levantine flair, Chef Mert creates dishes that are both familiar and exciting, appealing to a wide range of diners.

His Signature Dish: Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb

Chef Mert's signature dish is a perfect example of how Levantine cuisine can add value to a menu. The slow-roasted lamb shoulder, a Levantine classic, is enhanced with smoky eggplant purée, reflecting Chef Mert's Turkish heritage. The char-grilled baby vegetables add a global twist, while the anchovy crumb provides a subtle umami flavor that ties the dish together. This dish delivers a memorable sensory experience and tells the story of the Levant's rich culinary heritage.


By featuring dishes like this on a menu, restaurants can differentiate themselves from competitors, offering unique and memorable dining experiences that keep customers coming back. Chef Mert's approach to menu development, which focuses on celebrating Levantine flavors while incorporating global influences, allows restaurants to cater to a diverse range of palates and preferences, ultimately increasing customer satisfaction and loyalty.

Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb

Ingredients
1 Lamb Shoulder (approx. 1.2kg) 4 Eggplants
30g Onion, Chopped 1 Garlic Clove, Chopped
30g Carrots, Diced 30g Celery, Diced
1 Tbsp Tomato Paste 10g MAGGI® Truffle Seasoning
100g MAGGI® Beef Stock 5g Chef Demi-Glace
2 Bay Leaves 4 Juniper Berries
2 Tbsp Extra Virgin Olive Oil 1 Char-grilled Baby Carrot
10g Char-grilled Broccoli 5g Morel Mushroom
1 Char-grilled Cherry Tomato 1 Char-grilled Baby Green Wild Cabbage

Methods

Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb
Prep & Infusions
1. The day before serving, infuse the garlic into olive oil and leave at room temperature overnight.
2. Char the eggplants over an open flame until blackened and soft. Let them cool, peel, chop, and drain the flesh.
3. Blend with MAGGI® Truffle Seasoning, salt, and pepper to form a purée. Set aside.
Lamb & Vegetable Prep
1. Sweat onion, garlic, celery, and carrots in a casserole until golden.
2. Sear the lamb in a separate pan, then add it to the casserole with tomato paste, MAGGI® Beef Stock, bay leaves, and juniper berries. Cover and cook at 165°C for 3 hours.
3. Blanch the baby vegetables until al dente, marinate with salt, pepper, and olive oil.
Final Assembly
1. Once the lamb is cooked, remove, debone, and press the meat in a terrine mould in the fridge. Reduce the cooking liquid until thick.
2. Prepare the anchovy crumb by frying anchovies, paprika, and breadcrumbs until golden and crispy.
3. Reheat lamb portions with some of the cooking liquid. Sauté morel mushrooms in olive oil and add Chef Demi-Glace.
4. Reheat eggplant purée with garlic oil, and plate with the lamb, char-grilled vegetables, anchovy crumb, and mushroom sauce. Serve hot.