Chef Bethany Kehdy of food concept Dayma creates a special twist on a salmon fillet with the finest Spinneys ingredients.
Lebanese-American author and cook Bethany Kehdy demonstrates how to make courgette veiled salmon with nut couscous and sauteed spinach. She uses an interesting combination of Arabic flavours to spice up her dishes and believes that cooking comes from the soul.
Watch the episode below to add this to your repertoire.
Farmer's Kitchen with Spinneys
Today on the Farmer's Kitchen Cooking Class, we're live from Spinneys HQ in Meydan and firing up the BBQ as Chef Bethany Kehdy of food concept DAYMA makes courgette veiled salmon with spicy sauce, nut couscous and sauteed spinach.Posted by Dubai Eye 103.8 News. Talk. Sport on Friday, October 9, 2020
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