The world’s first Arab pitmaster, Hattem Mattar is responsible for turning grilling into a culinary movement in Dubai. Influenced by local flavours and ingredients after spending over 25 years in the UAE, Hattem shares his journey into barbecuing and what the future holds
Can you tell us how you fell in love with barbecuing?
Back in 2014, I had my first taste of brisket in Texas while I was there for work. I instantly fell in love with it and when I got back to the UAE I started tinkering about with a Weber smoker in my back yard trying to replicate it. Because brisket is such a big dish, it has to be shared, so I would invite people over to come and eat with me and my family. That’s when I discovered that barbecues encourage community. You can invite people from every culture under the sun, and have them all eat the same dish. Somehow the smell, the flavour and the togetherness reminds people of home.
I wanted to include flavours I was familiar with and that reminded me of home. Everything that you would have at a normal smokehouse in the US, we make as well. Combining traditional American techiques and local Emirati flavours.
Can you tell us about your eatery at the Time Out Market and what is your must-try dish?
Everything we do comes from the smoker or the grill. We’ve got a smoked buffalo mac and cheese, a smoked chicken Caesar salad, a pastrami mac and cheese and so many other things to try. Our brisket mandi is phenomenal. It contains smoked rice, brisket, fresh tomato daqoos made using tomatoes from our local farm and yoghurt. Basically, all the traditional flavours of the UAE and the Arabian Peninsula combined with the taste of Texas.
You’ve been well-known on the BBQ scene for many years now as the Arab world’s first pitmaster and people love what you do! But what are your ambitions for the future?
We’ve got a sit-down restaurant in the works and we’ve just set up a hand-crafted deli line which is going to be available in airlines, airports, supermarkets, hotels and more across the UAE, and we’re also exporting to Saudi. Think honey-glazed turkey, thick-cut bacon, deli pastrami, smoked brisket and roast beef – all at your local deli counter, from our table to yours. This is a dream come true for me – going from a backyard barbecue to a busy pop-up to a restaurant and now to a hospitality supply company.
What are your thoughts on the current BBQ scene in the UAE?
It’s growing and it’s fantastic to see everyone putting in the work to further the craft. The game has been elevated and people are pushing the envelope. I am proud that we were the first people to do it but also to see that we have plenty of stuff still to learn and try.
What is your favourite dish to cook for a big group on the BBQ?
It’s a tricky question! I love a whole animal, muscles included. Beef cheeks is one dish I love. Grilled oysters, whole lamb. Anything that’s not your classic burger. It’s always something people haven’t had before as I like to do things differently.
