Living in the UAE, even those non-Lebanese among us might think there’s not much more to learn about Lebanese food beyond the late-night shawarmas at Al Mallah, the garlic cream and giant salad baskets of Beirut and the ubiquitous tabbouleh and hummous served everywhere from iftar to Spinneys.

But a quick chat with chef Hicham Farhat, who this week takes up residence at the H Hotel (formerly the Monarch) in Dubai, reveals a staggering variety and innovation in the cuisine -- there’s even a kibbeh for every day of the year. Farhat has his own TV show on Orbit, regularly cooks for the Lebanese presidential palace (where kibbeh is most requested) and is based at the Phoenicia Hotel Beirut.


We all think we know everything about Lebanese food – sharwarma, houmous and tabbouleh. Tell us something we might not know about the cuisine.


There are so many more wonderful dishes to explore. For instance kibbeh is something renowned here in Lebanon with all sorts of different flavours, including fresh vegetables and fish.


What makes Lebanese cuisine one of the best in the world?

I have been asked this many times and it is a very simple answer. In one word: Ouzi. There are many different variations but my favourite is to have it stuffed with rice and plenty of grilled meat.


Which dishes will you be preparing during your stay at the H Hotel?


Well, with it being a mini festival, all the traditions of Lebanon will be covered. One of the standouts will be my fish sayadieh, a rice dish cooked in fish broth with fried onions and toasted pine nuts. Also look out for my take on a fricasse stuffed with quail.


You’ll be cooking a four-course meal “with influences of Beirut”. How is Beiruti cooking style different from that of other Lebanese regions?


I have to say that in Lebanon we are so lucky to have so many influences brought to us by travellers and we are a proud nation when it comes to our cuisine. For instance, Tripoli is famed for its lentils and fresh green salads, whereas Beirut is famed for its fish and grilled meats, not forgetting lamb and yoghurt from Douma.


You cook for the presidential palace. What are the most requested dishes there?


My kibbeh. I am famous for it and have over 365 recipes for kibbeh alone, one for every day of the year. I am currently writing a kibbeh recipe book.


What did you last cook at home for yourself?


Oh, something simple — a tray of fresh grilled vegetables.


Don’t miss it


Hicham Farhat is at the H Hotel until October 19. Tonight [weds] he cooks a four-course Beirut-style black tie dinner, Dh495 including beverages, at Empire. On Friday he’s at Mizaan for the Mediterranean Friday brunch, Beirut-style, Dh288 including beverages. Call 04-5018614.