AMS discovered the pinnacle of Qatari fusion cuisine on a visit to SMAT.

Approaching SMAT Restaurant, a culinary beacon known for its Qatari fusion cuisine, we were greeted by the graceful ballet of a water feature, basking in the afternoon sun. The smooth drive up to the entrance, paired with the attentive valet service, also hinted at the quality and service awaiting us inside.

The interior didn’t disappoint, with an ambience steeped in the mystique of Arabian nights. Murals etched the walls, while a palette of cream and gold hues conjured images of undulating desert dunes under a moonlit sky. The ornate flooring pattern led us to our seating outside, with lanterns above casting a soft, inviting light, reminiscent of stars twinkling in a desert sky.

Our Affable Guides

Greeted at our al fresco table with views stretching across the Arabian Gulf, Hamza and Shaban were the consummate guides through the menu’s labyrinth of flavours. Their passion for the dishes was as palpable as the gentle sea breeze, their detailed descriptions painting vivid pictures of the origin of each offering.

Our evening commenced with the Al Modaad salad, a vibrant mosaic of peppery arugula and jewel-like pomegranate seeds scattered atop a canvas of wholesome split peas, each forkful yielding with a satisfying crunch. The Mzatara Samboussa was a delightful paradox, its pastry crisp and tender, encasing a heart of molten cheese and earthy Zaatar – a homage to the rustic simplicity of Middle Eastern fare.

The Kebbeh Erbana was a masterpiece, finely minced lamb enveloped in a crispy bulgur shell, each bite infused with the tang of tamarind, transporting us to the ancient spice caravans that once traversed the region. In an artful twist on tradition, the Dolma Maki revealed itself to be an inventive fusion. Instead of the usual verdant wrap of grape leaves, the dish was presented in the form of sushi pieces. Each morsel contained sweet green mango, all balanced with gentle acidity from a pomegranate dressing.

The Warmth Of Qatari Tradition

Next up, was a dish that resonated with the spirit of Qatari hospitality – Harees Nataa. Its creamy wheat base nurtured tender, slow-cooked chicken. This comforting classic, often savoured during the Holy Month of Ramadan and prepared with patience, is a labour of love. The wheat is soaked overnight, gently simmered with chicken and subtle spices until it reaches a porridge-like consistency, then lovingly stirred to a velvety perfection that warms the soul.

A Hidden Gem

As dusk settled over Doha, casting a warm glow across the water, we were reminded of the city’s capacity for surprise. It had been 10 years since we first navigated its streets, and yet here we were, uncovering SMAT’s culinary riches that had remained hidden from our view. Such discoveries remind us to embrace cultural exploration, to seek out nuanced flavours and experiences that lie waiting in the everyday.

While we lingered in our reverie, our main courses began to arrive. The first to capture our attention was the Chickdemia – tender pieces of chicken bathed in a rich, aromatic macadamia butter. The meat, with its golden-brown sear, was succulent and rich, its flavours deepened by the luxurious nuttiness of the butter. This opulent dish was served alongside a bed of fluffy white basmati rice, which served as a delicate counterpoint to the richness, absorbing the liquid and ensuring that each bite was as flavourful as the last.

Then there was the Majbous Al Hawameer, a harmonious marriage of the Gulf’s bounty with the zest of the Indian subcontinent. The tandoori hamour fillet, a cherished treasure of the Gulf’s azure waters, was graced with a saffron-infused embrace, the dill adding a touch of greenery that seemed to capture the very essence of an oasis in bloom.

Finally, the Majbous Al Shuyoukh. Here, beef ribs, imbued with the fragrant whisper of thyme, were treated with a reverence befitting royalty, their fibres yielding effortlessly to our knives. The succulence of the meat married the spiced rice beneath, with each grain a testament to the rich palette of flavours cultivated from the diverse heritage of the Arabian Peninsula.

In the interlude before dessert, our gaze was drawn to the picturesque view of 974 Stadium in the distance, its lights a luminescent marvel against the evening sky. Closer to us, boats bobbed peacefully on the Gulf’s waters and the sounds of arriving families punctuated the air, their laughter a testament to the shared joy. Children’s carefree play unfolded alongside this tranquil scene, adding a layer of vitality to the atmosphere.

Desserts That Bridged Continents

As we rounded off our meal, the Quors was a tribute to Belgian mastery, its rich chocolate blending effortlessly with the smooth Lotus sauce in a delightful marriage of East meets West. The Zougha was a revelation. Their take on crème brûlée, it was delicately infused with saffron, imparting a luxurious warmth to the classic dessert, with the pomegranate glaze offering a nod to the region’s rich flavours.

Our evening at SMAT drew to a close, leaving us with the impression of having been guests at a grand banquet of culture. Framed by the Arabian Gulf, accompanied by happy families and guided by the gracious hospitality of our hosts, we were enveloped in an experience that was a vibrant mosaic of taste, sight and sound. It was a feast that transcended the senses, granting us the same warmth and welcome one would find in a local home. ✤

GO: CALL 4410 6600 FOR MORE INFORMATION OR TO MAKE A BOOKING.