Logo
Logo
  • Home
  • Curatorial
    • Forsa School
    • Hayy Learning
    • Daftar Asfar
    • The Alchemy of Dyeing
    • Art Jameel Learning Kits
    • Jam’atna
    • An Urban Reflection
    • SAF Community Programming
    • Mapping Shabsogh
  • Commissions
    • Rewilding the Kitchen
    • Dinner in the Mountains 1
    • Dinner in the Mountains 2
    • Orraisse قريص
    • Alchemy in the Urban
    • Park Projects | Shamsa
    • SEAF | Running After Time
    • CAD 8.0 | Fleeting Stains
  • About Me
    • The Short Story
    • The Long Story
    • CV
    • Press
    • What I Can Do For You
  • Studio
    • My Portfolio
  • More
    • Home
    • Curatorial
      • Forsa School
      • Hayy Learning
      • Daftar Asfar
      • The Alchemy of Dyeing
      • Art Jameel Learning Kits
      • Jam’atna
      • An Urban Reflection
      • SAF Community Programming
      • Mapping Shabsogh
    • Commissions
      • Rewilding the Kitchen
      • Dinner in the Mountains 1
      • Dinner in the Mountains 2
      • Orraisse قريص
      • Alchemy in the Urban
      • Park Projects | Shamsa
      • SEAF | Running After Time
      • CAD 8.0 | Fleeting Stains
    • About Me
      • The Short Story
      • The Long Story
      • CV
      • Press
      • What I Can Do For You
    • Studio
      • My Portfolio
  • Home
  • Curatorial
    • Forsa School
    • Hayy Learning
    • Daftar Asfar
    • The Alchemy of Dyeing
    • Art Jameel Learning Kits
    • Jam’atna
    • An Urban Reflection
    • SAF Community Programming
    • Mapping Shabsogh
  • Commissions
    • Rewilding the Kitchen
    • Dinner in the Mountains 1
    • Dinner in the Mountains 2
    • Orraisse قريص
    • Alchemy in the Urban
    • Park Projects | Shamsa
    • SEAF | Running After Time
    • CAD 8.0 | Fleeting Stains
  • About Me
    • The Short Story
    • The Long Story
    • CV
    • Press
    • What I Can Do For You
  • Studio
    • My Portfolio

The Dinner in the Mountains, with Moza Almatrooshi

Supported by 421 (2022).

Commissioned by 421 to respond to the exhibition  On Foraging, I accompanied Moza Almatrooshi on her research across different farms and regions across the UAE to survey practices around preserving and using native plants. The outcomes  of this collaboration manifested into a dinner/lecture performance at 421,  and a dinner in  Jabal Yanas. 


For the lecture performance, we recreated different landscapes through props and found objects to recreate dishes ubiquitous to the UAE; stuffed dates with chaami, oyster shells filled with rice and anchovy powder, laminated pasta, plant infused coolers, while narrating two voices of the landscape; one that was a personification of nature itself, and the other, a protest against the erasure of native  plant cultivation.


In Jabal Yanas, we immersed ourselves in the landscape, cooking on site, using the altitude, changing temperature and traditional foods as our menu. Guests arrived just in time to witness the sunset, and were welcomed with traditional tea, coffee and custom made coffee cups. We served sweet potatoes, sun-blushed tomato salsa, homemade infused yoghurt, butter candles, custard with wild honey to accompany a feast of tanoor mutton, rice and regaag.


Participants were invited to  spend the night where we also hiked for wild honey, and spent time observing the mountains before making our way back down to the city.


Photo courtesy 421.

The Menu

Al Haif, Lilthaif, LilKaif, LilSaif

Arabic Coffee  and tea infused with Atti- a fragrant medicinal shrub populated across the Jabal Yanas mountains and Northern Pakistan.


Lamb & Rice

Slow cooked lamb on top of fragrant rice mixed with smoked tomato hot sauce, and tree leaves pulled from the landscape. Accompanied by fermented yogurt with flowers and Atti. 

Ghee

Ghee candles infused with Bzaar - a South Asian/ Emirati spice blend.

Aish

Sfaa’ & Regag Bread, which are paper thin, crispy and layered.

Greens

Herb bouquets of Rocket, Ya’da, Parsley and Mint.

Sweet Potato Saloona

Winter root vegetables stew poured over roasted sweet potato, soured with dried limes.

Farni atop Betheetha with Sidr Honey

A rice custard pudding with a date dessert sweetened with local Sidr honey.

To Drink

Fig Leaf Cooler 

Khansoor Ice Tea Kombucha 

Laban with foraged herbs

Spiced Tea & Coffee 


Powered by