Having travelled all over Egypt to explore what makes the local cuisine unique, Zooba Executive Chef and Co-Founder, Moustafa Elrefaey, brings classic Egyptian flavours to Bahrain. He talks about his award-winning falafel and his playful approach to food.

Zooba has become a global name, from Cairo to New York and now in Bahrain. What do you think sets it apart from other Egyptian culinary concepts?
Zooba’s success on the global stage can be attributed to its meticulous attention to detail and focussed commitment to culinary excellence. Unlike many restaurants that lose focus under pressure, Zooba maintains a steadfast emphasis on quality and consistency, even during peak periods – relying on a strong kitchen operation and detailed service approach.

In 2016, Zooba won the Falafel Festival in London. How did it feel to have Ta’ameya (Egyptian falafel) named the best in the world and what makes it so special?
It really was a heated competition! Therefore, winning the Falafel Festival in London was an incredible honour. Competing against the best falafel chefs worldwide, it was truly gratifying to see Egyptian ta’ameya recognised as the best. The simplicity of its ingredients – fava beans, herbs and spices – is what makes it so special. This straightforward approach allows the natural flavours to shine.

Your favourite quote is: “As chefs we get paid to play with food… so I make sure to enjoy that.” How do you keep that sense of fun alive in a busy kitchen?
I view cooking as a form of artistic expression, similar to playing a musical instrument. By experimenting with ingredients and techniques, I can create dishes that are both delicious and visually appealing. This playful approach keeps me inspired and passionate, even in the busiest kitchen.

If you had to pick one signature dish from Zooba’s menu that perfectly represents your culinary philosophy, what would it be and why?
Choosing a single signature dish is challenging, especially as this menu was curated with so much love and care – since it comes from the cuisine my team and I grew up eating! Yet, I can say that the chicken with molokheyya and vermicelli rice, Cairene Molokheyya, for example, encapsulates my culinary philosophy perfectly. This dish harmoniously blends a variety of flavours and textures: the umamirich roasted chicken, the savoury molokheyya, the sweet and sour pickled tomatoes and the comfort of the vermicelli rice, are a perfectly orchestrated symphony of taste that delights the senses.✤