Chef Saeed Al Hearki – Stuffed Yellow Zucchini
As Vegetarian dishes are a simmering trend in the culinary scene, it's only fitting to spotlight a chef who specializes in vegetarian cuisine. Enter Chef Saeed AlHearki, a culinary artist known for adding an extra touch of zest to his creations. His dishes are far from ordinary; with his signature dish and impressive culinary background, Chef Saeed demonstrates that vegetarian food can be just as exciting and flavorful as any other cuisine.
A Glimpse into His Past
With 26 years of experience in the culinary field, Chef Saeed's journey began in Damascus at prestigious establishments like the 5-star Cham Hotels group and Sheraton Damascus. He later worked at renowned places such as Club de Oriental, Four Seasons Group, Maia Resort, and the Royal Clock Tower by Fairmont. Having traveled to nearly 41 countries, Chef Saeed has enriched his global culinary perspective by exploring diverse cuisines, beverages, and new flavors. Currently, he is the Executive Chef at Batteel (Café, Catering, and Bakery) and Production Manager.
His Signature Dish: Stuffed Yellow Zucchini
Drawing inspiration from his Syrian background where vegetarian appetizers, also known as ‘Mezza,’ are celebrated as a delicacy, Chef Saeed has crafted his signature dish, "Stuffed Yellow Zucchini." This dish beautifully blends exotic and Mediterranean flavors with a modern twist.
The dish features thin strips of yellow zucchini, blanched and rolled around a filling of goat cheese, mixed herbs, roasted garlic, and crushed pink peppercorns, enclosing a layer of fresh mango within. Steamed to perfection, these rolls are served with a saffron-infused dressing, creating a delightful balance of flavors that promises a memorable dining experience.
- 60g Yellow Zucchini
- 20g Fresh Mango
- 40g Goat Cheese
- 2g Chopped Herbs
- 1g Handful Micro Leaves
- 1g Pink Pepper
- 15g Garlic
- 1g Saffron
- 10ml Olive Oil
- 5ml Lemon Juice
- 2g Lemon Zest
- 2g Mustard
- 1g Edible Flowers
- 1g Mixed Leaves
- Medium (145-150°C)
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1Slice the zucchini lengthwise into thin strips, approximately 3 millimeters thick.
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2Blanch the zucchini in hot water, then immediately transfer it to cold water to cool.
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3Prepare the filling by combining goat cheese, mixed herbs, roasted garlic, and crushed pink peppercorns.
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4Spread the mixture onto the zucchini strips and roll them up, enclosing a layer of fresh mango inside.
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5Steam the rolled zucchini for 10 minutes.
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6In the meantime, prepare the dressing by infusing saffron in warm water and then strain it.
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7Mix the saffron-infused water with mustard, olive oil, lemon juice, and lemon zest.
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8To serve, arrange the rolled zucchini on a plate and drizzle with the prepared saffron dressing. Garnish as desired.
