The Life of Loi: Mediterranean Secrets

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits a camel farm in Al Ain to learn about the deep cultural significance of camel milk in Emirati history, and its nutritional benefits. Chef Sumaya Obaid joins Loi to create Sambusac with Lentils and a Fresh Herb Omelet, made with creamy camel milk. Back in Greece, Chef Loi makes her version of Sambusac.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits Ayesha Al Obeidli, a talented chef who became the “Youngest Emirati Chef” at nine years old. Now thirteen, Ayesha prepares her favorite dish, Chicken Madrooba, with Loi. Then Ayesha’s sister, Hind Al Obeidli makes Chebab, a traditional Emirati pancake. In Greece, Loi serves up chicken with orzo & Greek pancakes.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits Chef Mariam Al Mansoori, known for blending traditional Emirati recipes with international flavors. They make her innovative Saffron Hummus Cauliflower. Loi visits Chef Mario Loi at his restaurant, Mika, to make a unique bucatini dish. In Greece, Loi creates a lentil hummus & special pasta dish, Sioufihta.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits the serene Al Ain Oasis to learn about the different types of dates grown there. Loi travels to the Grand Mercure to meet Chef Khaled Al Saadi where they make Croquettes with Dates & Feta. Chef Sushil Singh joins Loi to prepare a tasty, healthy, easy salad with dates. In Greece, Loi creates Feta-Date Parcels.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, delves into the world of Mandi, a beloved Emirati dish that combines rice, meat, and spices cooked over a pit. Executive Chef Tawfik Jaber shares his secrets for making this special dish, its cultural importance, and the traditional Emirati dining style. Back in Greece, Loi creates a Goat Yiouvetsi and Marinated Chicken.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits Chef Sergio Cabrera on Al Reem Island and together they cook MouzMari Short Ribs, as he shares his commitment to quality, flavor, and sustainability. Later, they travel to the desert and prepare grilled meat which they enjoy in an open tent under the stars. Back in Greece, Loi creates her own take on short ribs.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, learns about the Middle East’s rich coffee culture and traditions. In Qasr Al Hosn, a coffee expert explains the cultural significance of Gahwa, traditional Emirati coffee, and how it is prepared. Loi joins Chef Sumaya Obaid at Al Fanar Restaurant for some early morning Emirati classics. In Greece, Loi makes a Greek-style coffee cake.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, dives into the vibrant flavors of the Emirates with local chef, Abu Halab, who prepares one of his signature dishes, Kamoon Tower, and a quick Baba Ganoush. Later, Loi joins renowned Emirati chef, Sumaya Obaid, who shows how to make a traditional lamb stew called Thareed. In Greece, Loi makes skewered grilled chicken.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, shops at the bustling Mina Fruits and Vegetables Market in Abu Dhabi with Nada Elbarshoumi. Using fresh local produce, they make a delicious Marinated Kale Fattoush. Loi goes to the lush Mangrove Park, and then heads to the desert to visit Gracia Farm. She ends the day at Breakwater, where she prepares Abu Dhabi–Thermo Salad.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits a bustling fish market to learn about some of the diverse local fish. Chef Faisal takes Loi to his restaurant, Ryba, where they make a grilled seabass with Emirati spices. Later, they cook aboard a boat while exploring the Abu Dhabi archipelago. Back in Greece, Loi cooks seabass with Greek herbs.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, explores the similarities between Greek and Emirati cuisine. Chef Sinju Varghese shares his take on a classic dish, Moussaka. Later, Loi joins Chef Mario Loi to make a Spanakopita Gratin, which perfectly blends Middle Eastern and Mediterranean flavors. In Greece, Loi creates a Vegetarian Moussaka and Spanakopasta dish.

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, joins Tala Hammash at NYU Abu Dhabi to explore some of the innovative Middle Eastern appetizers made with olive oil. Later, Loi meets Chef Jack Jarrot at the Emirates Palace, where they make his signature Lamb Rice dish topped with gold flakes. Back in Greece, Loi cooks dishes inspired by her travels.