Salam Dakkak

Chef Salam Dakkak's culinary philosophy is profoundly rooted in the preservation of Levantine heritage and the deeply personal act of transforming memory into meals. She views her restaurants, Bait Maryam and Sufret Maryam, as extensions of her home, where every dish is prepared with warmth, care, and true purpose, reflecting a host welcoming guests into their personal space. This ethos extends to her team, who operate as a family, cooking with love and honoring values through every detail, remembering the meaningful personal story behind each dish and the comfort it seeks to provide. Her approach eschews innovation for novelty, instead striving to create meaning through authenticity, deeply connected to childhood memories and the familiar flavors of her mother's kitchen. Despite receiving prestigious recognitions like Michelin Bib Gourmand wins and being named Chef of the Year, Dakkak remains grounded in the simplicity of Jordanian-Palestinian cooking. Her mission is unyielding: to honor the intrinsic truth of her food without compromise, believing that simplicity, when executed with purpose, reveals remarkable depth, emotion, and an enduring connection to identity and cultural roots. She emphasizes a strict adherence to traditional ingredients and methods, making no compromises even in a diverse culinary scene like Dubai, and actively educates guests on the origins and meaning of each recipe. Looking towards the future, Chef Dakkak's legacy focuses on thoughtfully preserving culinary traditions and passing them on. Through Sufret Maryam, she cultivates spaces that reconnect people with the essence of Levantine hosting – communal, generous, and intimate. She is committed to mentoring the next generation of chefs, particularly women from her region, providing them with visibility and a voice. Her definition of true legacy is not measured by expansion, but by the lives, hearts, and palates she touches, ensuring her story continues to be rooted, resilient, and profoundly meaningful by nourishing others with purpose and care. Chef Salam Dakkak's culinary approach is characterized by an authoritative blend of heartfelt authenticity and technical precision, deeply informed by generations of Levantine culinary traditions. She draws upon techniques passed down by resilient women, emphasizing meticulous care and quiet patience in preparation, as exemplified by dishes like Akoub. Her Khobez al Bait, a signature bread, undergoes a traditional 48-hour fermentation process before being cooked in-house, highlighting her dedication to time-honored methods. Dakkak focuses on elevating the "big flavors" of Palestinian-Jordanian cuisine, ensuring dishes are not merely authentic but also refined. Flavor profiles are carefully balanced, ranging from the silky smooth and exceptionally fresh taste of her Palestinian Hummus, often presented magnificently with small flowers and olive oil, to the light, delicate, and complex sweet-savory notes of the Labneh Brulee with its distinct olive oil crumble and zaatar ice cream. Plating is an art, enhancing the guest's connection to the food's story. Her most legendary signature dishes include: * **Akoub:** A humble, foraged plant dish from Palestine and Jordan, representing home, resilience, and heritage. * **Khobez al Bait:** Her renowned house bread, fermented for 48 hours and served hot with labneh cream and tomato salsa. * **Palestinian Hummus:** Praised for its silky smoothness, exceptionally fresh ingredients, and magnificent presentation. * **Labneh Brulee:** A light and delicate dessert featuring zaatar ice cream and an olive oil crumble, offering a delightful sweet and savory experience. * **Molokhia bil Zeit:** A vegetarian option of jute olives cooked with olive oil, served with lemon caviar. * **La'moushet Maryam:** A rich, slow-cooked lamb shoulder or neck, marinated with special spices, served with saj bread and savory dips, designed for communal sharing. * **Fish Seyadeye:** A pan-fried white fish accompanied by fluffy rice, toasted nuts, and caramelized onions, showcasing her seafood mastery.

Career

• Owner and Chef at Bait Maryam, Dubai

Mentored by Maryam (her mother).