Yes Shef, Yes Chef! Q&A With Tamam Qanembou-Zobaid

As Yes Shef returns for its fifth year at the Fairmont Pacific Rim, some of B.C.’s most talented women chefs are set to take centre stage. We caught up with one of this year’s culinary stars to talk mentorship, inspiration, and what she’s serving up at this landmark celebration of women in food and drink. —Noa Nichol

Chef Tamam Qanembou-Zobaid

What does participating in Yes Shef mean to you personally, and how does it feel to be part of a community celebrating women shaping BC’s culinary scene?

This is a great opportunity to be part of a unique group of women who are shaping the culinary scene by inviting new visions and new sensibilities into how we cook and eat. It is my first time participating, and I look forward to learning new things, meeting new people, and being part of this exciting event that focuses on promoting women working in the industry. I am also excited to be sharing something from our culture (Palestinian) with the participants.

You’re not just showcasing your skills, but also mentoring the next generation through this event. What’s one piece of advice you wish you had received earlier in your culinary journey?

You have to believe in yourself and what you have to offer; this is the starting point. However, you must also be able to listen and work with others as a team. Women face multiple challenges in the industry; some are visible, some are not, but they are all challenges nonetheless. The more women understand these challenges, the better they are prepared to survive and succeed in this industry.

The industry has historically been tough for women. What changes are you most proud to see today, and what work do you feel still needs to be done?

It is nice to see how the industry is evolving and to see the increasing number of women taking the lead in commercial kitchens all around the world. A lot has to be done. Women are still a minority in leading kitchen roles in the industry, and we need to see more of them in these positions.

Your cooking often reflects both your personal story and the community around you. How do you express that identity through the dish or flavours you’re bringing to Yes Shef this year?

I am proud to be sharing a dish that is so beloved to Palestinians and that represents so much of our culinary culture and values. A simple dish that is the product of the wisdom of generations of people who know their land and who cultivate it to the best of their knowledge. Mujaddarah is a dish that is made from rice, lentils, caramelized onions, and olive oil. Simple, nutritious, vegan, and versatile, it can be the main course with some salad or yogurt on the side, or it can be the side dish when protein is the main course.  Palestinian cuisine is sophisticated and diverse due to various factors, and I want to express this sophistication through the simplicity of this dish.

Finally, could you share a meaningful recipe with us—something that holds a special place in your heart, whether it’s a family tradition, a dish from your heritage, or one that represents a turning point in your career?

This is a recipe for Mosakhan مسخن a dish that is usually reserved for special occasions such as the olive harvest, weddings, and so on. This dish brings together homemade flat bread, roasted chicken with sumac and onions, and a lot of olive oil. Usually, it is made in large quantities to feed many people at the same time, who sit and gather around the large flat bread, cut pieces with their hands, and eat.

Here is a recipe for Mosakhan for 2-4 people

Ingredients

One whole chicken cut into 4 pieces.

2 large flat bread (it is called taboon in ME grocery stores)

1.5 cups of ext. virgin olive oil

1 cup of water

5 large onions

½ cup of ground sumac

4 tablespoons of salt

2 teaspoons black pepper

1 teaspoon ground cardamom

1 teaspoon nutmeg

¼ cup of sliced almonds

¼  cup of pine nuts

½  cup of chopped parsley

½  cup vegetable oil

Preparation

1. Wash the chicken, and place on a tray.
2. Add half of the nutmeg, half the cardamom, one teaspoon of black pepper, and 2 tablespoons of the salt, 2 tablespoons of the sumac, and half a cup of the olive oil. Mix and rub the chicken until it is covered on all sides.
3. Add 1 cup of water and cover it with aluminum foil, and put it in the oven at 400°F for one hour.

In the meantime:

4. In a frying pan, heat the vegetable oil, and add the almonds and the pine nuts, let them fry until golden brown.
5. Cut the onion into small dice in a cooking pot, add the remaining cup of olive oil, and sautéed the onion on low temperature until it becomes clear
6. Add all the remaining spices and 2 tablespoons of sumac, and cook for a few more minutes.
7. When the chicken is cooked, remove the aluminum cover and put it back in the oven until it becomes golden brown
8. Warm the flat bread (as it helps it absorb more flavour) and lay it on a tray. Spread the onion, lay the other flat bread on top, then add the chicken on top.

Garnish with sumac, almonds, pine nuts, and parsley, and serve.

Best served with a side of salad or yogurt.