With no formal culinary school training, Wed Saleh grew up learning from her mother, who was a great chef herself. Always having a knack for cooking, she soon emerged as a standout female Saudi chef and worked her way up in an industry largely dominated by men.
Saudi chef and worked her way up in an industry largely dominated by men.
Wed stepped onto the first rung of the ladder when she became the commis chef at Hyatt Regency Riyadh in 2016. In addition, she was a Top Chef Middle East Season 3 contestant where her competitive streaks were also shown. From there, she got an offer to work with celebrity chef Maroun Chedid at Ritage by Maroun Chedid KSA.
Wed loves to up her culinary game by preserving the original taste of Saudi recipes with the subtle use of international culinary techniques, perfecting the art of fusing flavors.
2 cups of flour
3/4 cup warm water
1 teaspoon salt
1/2 kg minced beef
200 grams lamb or sheep fat
5 medium onions, chopped small squares
1 teaspoon of salt, cumin, and black pepper
1 can of tomatoes
2 fresh tomatoes, finely grounded
1 tbsp tomato sauce
2 cloves of ground garlic olive oil
1 teaspoon black pepper and cumin
1 Tbsp white vinegar
1. Mix the dough ingredients together, and let it sit for an hour.
2. Mix all the ingredients for the filling.
3. For the tomato sauce; on a pan, add olive oil and garlic, let it simmer then add canned tomatoes, fresh tomatoes, and the remainder of the tomato sauce ingredients. Leave for 10 minutes on low heat.
4. Divide the dough into small circles, spread and add the filling in the middle, then seal the edges of the dough.
5. Heat a tablespoon of oil in a nonstick skillet and add the Mantoyozas, until it turns golden.
6. Then, add half a cup of water to the pot, and cover it on low heat, until the water evaporates.
7. Take them out, and serve with a side of tomato sauce.