At Sheraton Oman Hotel, Chef Fadel Olliek presents Mix Mahachi — a comforting Lebanese classic of stuffed zucchini, baby eggplant, bell peppers and vine leaves, gently simmered in a rich tomato broth. Deeply rooted in Levantine tradition, the dish reflects the warmth, generosity and slow-cooked flavours that define Ramadhan gatherings.
Chef Fadel, a Lebanese national with extensive experience in high-end hospitality, is known for combining authentic Middle Eastern flavours with refined presentation and international standards. His culinary approach balances heritage recipes with modern technique, ensuring both consistency and memorable dining experiences.
“Ramadhan has always been a season of sharing, reflection and gathering around the table - just like childhood in Lebanon,” says Chef Fadel. “This menu is inspired by the dishes my family prepared with love after long days of fasting, filled with rich aromas and the spirit of generosity. Every recipe carries a memory, a tradition, and a story meant to bring comfort and togetherness during this blessed month.”
Mix Mahachi (Stuffed vegetables)
(Serves 5 persons)
Ingredients
Vegetables
•10 zucchini
•10 baby eggplants
•5 bell peppers
•20 vine leaves
Stuffing
•500 g short-grain rice (washed and drained)
•250 g minced meat
•2 fresh tomatoes, finely chopped
•25 g chopped parsley
•20 g seven spice
•20 ml olive oil
•Salt and pepper to taste
Sauce
•30 g tomato paste
•20 ml olive oil
•1 litre vegetable or chicken stock
•Salt and pepper to taste
Pot Base
•1 large potato, sliced
•3 garlic cloves
•1 tomato, sliced
•A few fresh mint leaves
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Method
Preparing the Vegetables
1.Wash all vegetables thoroughly. Trim and core the zucchini and eggplants.
2.Remove the tops and seeds of the bell peppers.
3.Rinse vine leaves in hot water and drain.
Preparing the Stuffing
1.In a large bowl, combine rice, minced meat, tomatoes, parsley, seven spice, olive oil, salt and pepper. Mix well.
Stuffing
1.Fill zucchini, eggplants and bell peppers halfway with the mixture.
2.Place filling onto each vine leaf and roll tightly.
Sauce
1.Mix tomato paste, olive oil, stock, salt and pepper. Set aside.
Assembling & Cooking
1.Line the pot with sliced potato, tomato, garlic and mint.
2.Arrange stuffed vegetables and vine leaves on top.
3.Place a heavy plate over them to keep in place.
4.Pour sauce until fully covered.
5.Bring to a boil, then reduce heat and simmer for about 1 hour.
Serve warm and enjoy a dish that celebrates Lebanese heritage, family traditions and the spirit of Ramadhan.
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