Recipes for Success: Chef Hadi Saroufim Offers Tips and Shares Orange Cake Recipe
DUBAI: Hadi Saroufim, executive chef of Beirut’s Bar Du Port, a restaurant imported from Dubai, has been cooking since the age of 10, but truly fell in love with the culinary world when he began training in professional kitchens.
“The more I worked in the industry, the more I loved it. I feel lucky to do what I do, it feels right,” he told Arab News.
“One of my earliest culinary memories is modernizing a traditional Lebanese dish, kibbeh, from my village, Zgharta, in Lebanon. I turned it into a kibbeh roll with frozen yogurt, cucumber jelly, and dry ice,” she says.
Bar Du Port. (Supplied)
His current favorite dish from the Bar Du Port menu is the grilled octopus with dried chorizo, tomato tartare, and smoked pepper coulis. “It uses simple ingredients but packs a punch,” he says. “This dish captures the essence of Mediterranean cuisine: fresh, bold, and delicious.”
Here Saroufim talks about burnt onions, annoying customer habits and the magic of vinegar.
When you first started, what was the most common mistake you made?
I often burned onions and garlic while preparing them. In a professional kitchen, even if you are assigned a specific section, you have to do multiple things at once and work under tight deadlines. The pressure of juggling multiple tasks at once can be overwhelming, especially for a new chef. Balancing the preparation of multiple components while keeping an eye on timing and cooking techniques is a skill that takes time to develop. Those early days were tough, but essential in learning how to manage everything.
What is your best advice for amateurs?
Always use the best fresh produce available. Quality ingredients can elevate a dish from ordinary to extraordinary. When you start with fresh, high-quality produce, the natural flavors shine. I have always admired the way Chef Alain Ducasse emphasizes “naturalité” in his cooking, focusing on the purity of the ingredients and letting their natural qualities speak for themselves. This philosophy has influenced my approach as well. Whether you are cooking a simple meal or an elaborate dish, the quality of your ingredients will always make a significant difference.
Thinly sliced amberjack with burnt orange and passion fruit sauce. (Included)
What ingredient can instantly improve any dish?
Vinegar, like sherry vinegar, instantly enhances any dish by adding a burst of flavor. Just a drop is enough to enhance the dish and bring out its best qualities, making it a must in every kitchen. I especially recommend it for risotto or as a salad dressing.
When you go out to eat, do you find yourself criticizing the food?
I definitely pay attention to food, but I try not to be too critical. One thing I often notice is the overuse of sauces. While sauces can enhance a dish, too much can overwhelm the main product and mask the natural flavors.
What is your favorite dish?
I particularly enjoy French and Japanese cuisine. I also admire the craftsmanship behind quality beef dishes, such as Nobu's carpaccio, which inspires our menu innovations.
Green Lentil Salad with Rainbow Tomatoes, Pomegranate and Sumac Yogurt Dressing. (Included)
What customer behavior or request annoys you the most?
I love to innovate and be creative—it’s all part of the job. For example, our avocado puree has a unique twist on the traditional guacamole recipe, and once sparked a “friendly debate” with a guest about how to make it. While I always appreciate guest feedback, it can be annoying when customers insist on dishes that are exactly like their home recipes, leaving little room for creativity.
What is your favorite dish to cook?
I am passionate about cooking seafood for its delicate nature and the precision it requires. Getting the timing right is key to preserving its freshness and flavors. One dish I particularly enjoy making is Butterfly Sea Bass. I love how simple yet elegant it is, seasoned with lemon juice, olive oil, salt and pepper and served with a refreshing zucchini tartare. It is a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.
Burrata with kalamata olives, heirloom tomatoes, grilled zucchini and basil pesto. (Supplied)
What is the most difficult dish for you to make?
One of the most challenging dishes for me is the traditional French foie gras terrine, a classic of French cuisine. It requires meticulous technique, especially in correctly arranging the layers of foie gras. Precision is key; a small misstep can cause the layers to mix together, compromising both the texture of the dish and the presentation. Mastering the terrine requires careful attention to detail and a deep understanding of the ingredients, which makes it technically challenging but highly rewarding.
As a head chef, what are you like? Do you shout a lot? Or are you more relaxed?
My goal is to keep the kitchen calm and organized. On our busiest nights, we can serve up to 1,200 people in our relatively small kitchen, so it’s important that everyone follows the rules. With a team of 15, discipline is key, but I avoid yelling, because that’s counterproductive.
Chef Hadi's Orange Cake Recipe
(Provided)
INGREDIENTS
For the orange cake:
340 g eggs; 470 g sugar; 360 g flour; 10 g yeast; 230 ml whipping cream; 160 g butter (melted); 70 g orange juice; 7 g orange zest
For the orange syrup:
60 g orange juice; 30 g water; 30 g sugar
For the meringue:
3 egg whites (100 g); 200 g sugar
Additional:
50g orange
INSTRUCTIONS
(Note: a bain-marie is required)
For the orange cake:
1. Preheat the oven to 160°C.
2. In a bowl, mix the sugar and orange zest. Add the eggs and beat well.
3. Add the orange juice and whipped cream. Mix well.
4. Sift the flour and baking powder. Mix until there are no lumps.
5. Add the melted butter and mix well.
6. Pour the batter into a cake pan. Draw a straight line of melted butter on the top.
7. Bake for 55 minutes.
8. Remove from oven and pour orange syrup over cake. Allow to cool.
For the orange syrup:
1. In a small saucepan, over very low heat, mix the orange juice, water and sugar.
2. Bring to the boil, stirring until the sugar has dissolved.
3. Remove from heat.
For the meringue:
1. Heat the egg whites in a bain-marie to 65°C.
2. Transfer the egg whites to a mixer.
3. Gradually add the sugar, beating until stiff peaks form.
Assembly:
1. Once the cake has cooled and absorbed the syrup, serve the slices with a dollop of meringue and (optional) garnish with fresh orange slices and a scoop of orange ice cream.
