Boumaza Mohamed Mehdi started as an apprentice in his father’s traditional coffee factory in Algeria. His professional culinary career began in Algeria at a fine dining restaurant, which led to a Tunisian beach resort in Hammamet.
Chef Mehdi worked in Thailand, Sri Lanka, Ivory Coast and in international hotel chains such as Conrad Hotels, Crowne Plaza Dubai and Mövenpick Hôte Abidjan. He has amassed culinary experience in Algerian, European, Levantine, Asian and African cuisines.
Chef Mehdi’s highest honour was when he was in charge of Ithaa Undersea Restaurant in Conrad Maldives, the best underwater restaurant in the world in 2015.
Chorba Frik (also called El Jari outside of the capital) is famous mainly in the northern regions of Algeria. It is eaten as a main course every day of Ramadan.
It is a light soup that is made of tomatoes and Frik (a certain kind of wheat that is green in color and rich in fibers), coriander, onions, celery, meat, and chickpeas.
Every day of Ramadan, Algerians cook a brand new batch of Chorba Frik to break their fast with.
It is believed this soup helps with digestion and prepares an empty stomach for the various delicious traditional dishes to come.