Savour the flavours of traditional Syrian mountain cuisine by preparing it in your own kitchen.
Considered one of the finest Lebanese restaurants on the island, Rayés in Coral Bay boasts classic interiors and great culinary offerings. Overlooking the marina with Muharraq skyline in the distance, this restaurant serves some of the freshest seafood and time honoured regional dishes. You can dine al fresco while listening to the waves lapping the shoreline or sit inside and take in the restaurant’s lavish décor while listening to some Arabian music.
Heading the operation in the kitchen is executive chef Gabi Deeb, who has been with the restaurant for over a decade now. His deep appreciation for Mediterranean cuisine developed at a young age, while growing up in Damascus, Syria, where he was exposed to a variety of foods and cooking styles. Access to great ingredients and being surrounded by rich preparations fuelled his long-time passion for cooking. He began his culinary career at the age of 20, working in Aleppo, one of the culinary centres of the Middle East, also famous for its special pepper.
At the age of 26, chef Gabbi moved to Bahrain and joined Seven Leisure as the executive chef of its outlets at Coral Bay.
Chef Gabi’s Chicken and beef Fakhara
From the misty mountains of A’ain es Shams in Syria, chef Gabbi introduces a unique village cooking technique to Bahrain for the very first time. Food cooked in clay pots made from Dubil ‘melh stone is a 400-year-old, oven-baked tradition which makes the dishes rich in taste and aroma. This technique has been passed down through generations in Syria’s beautiful northern region and is only performed by the locals. Chef Gabi has brought the original Dubil ‘melh stone pots all the way from the Syrian mountains to prepare the authentic Fakhara dishes. Enjoy the scrumptious chicken and beef Fakhara, exclusively available at Rayés. This stew-like preparation brings out the true flavours of the
ingredients as they are cooked slowly for a long period of time.
• 1 chicken (1.2kg), cut into eight pieces.
• Pinch of rosemary and thyme
• 300gm carrots, cut into quarters
• 300gm potato, cut into quarters
• 200gm mushrooms, cut into quarters
• 300ml chicken broth
• Dash of salt and pepper.
The method for both dishes is the same and fairly simple. Combine all the ingredients in a pot; if you do not have the Dubil ‘melh stone pots, you can use regular earthenware. Cook in the oven for two hours for chicken and three hours for beef, at 170 degrees. Serve with hot steamed rice and enjoy a comforting meal full of flavour.