Mastering the basics of cooking, particularly when it comes to meat, demands a level of professionalism and precision that not only adheres to high standards but elevates them.
For Chef Abdulaziz, this means taking meticulous care at every step—whether it’s selecting the right cut of meat, perfecting the art of slicing, or ensuring the right balance of seasoning and fat to unlock the full potential of each dish. According to the seasoned chef, "There is a direct relationship between the chef and what is cooked; the stronger the connection, the more astonishing the results and the distinctive taste."
It's this very philosophy that guides him to experiment and innovate, blending traditional techniques with bold new flavours. Beyond meat, Chef Abdulaziz's expertise extends to a diverse range of global cuisines, from French and Italian to Chinese, creating an impressive fusion of flavours that tantalise the palate.
In this exclusive interview, Chef Abdulaziz shares insights into the art of preparing both local and imported meats, revealing the secrets behind his culinary prowess and his passion for the world of cooking—especially when it comes to meat.
The Early Years
Chef Abdulaziz’s love for cooking was apparent from a young age, beginning as a hobby and later evolving into a serious craft.
It all started with helping his mother prepare family meals, a hands-on introduction to the culinary world. In his high school days, he would often prepare meals for his friends during camping trips: "The region of Al-Qassim played a key role in shaping my passion for cooking and sharing food with others, igniting my culinary spirit."
Despite initially pursuing a degree in Special Education, Chef Abdulaziz's heart remained with food. His love for cooking eventually led him to turn his passion into a business, opening his first restaurant, Kashnaha, which served shawarma—a name derived from the term kashn (the process of toasting or grilling meat).
This was just the beginning. He soon ventured into the world of hotel hospitality, where his understanding of cooking expanded significantly, especially in distinguishing the roles of a chef and a cook. As he explains: "A chef oversees the entire kitchen, while a cook simply follows cooking instructions. The chef's responsibilities are far deeper and more comprehensive."
Chef Abdulaziz’s growing reputation and skills led him to expand his restaurant, rebranding it as Tshwaitha, with three locations across Saudi Arabia. His menu features an array of unique offerings, including dishes like Tshwaitha Al-Hashi (Camel Meat) and Tshwaitha Al-Dajaj (Chicken).
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A Unique Culinary Vision
Chef Abdulaziz’s skills are not confined merely to perfecting cooking techniques but extend to a broader, more holistic vision. He believes that the kitchen is a canvas for creativity and a space for continuous learning, no matter one's level of experience. "The world of culinary arts is vast and ever-evolving, with new ideas and innovations emerging every day," he says.
His approach to cooking is deeply rooted in understanding various global cuisines and the traditions behind them. But more importantly, he prides himself on his knowledge of local, seasonal ingredients—an integral part of creating dishes with unique, authentic flavours.
One of his trademarks is his mastery of meat preparation, especially his ability to use knives—his favourite kitchen tool—with exceptional skill: "The way meat is cut determines its flavour post-cooking. The process is delicate, as it must align with the direction of the meat fibres to ensure even cooking and enhance tenderness."
The Secrets of Meat
Chef Abdulaziz is known for his deep connection with all types of meat.
Preparing meat cuts can be a challenge for some, but for him, it’s a ritual—a celebration of hospitality rooted in Saudi tradition. "The cultural connection to hospitality, especially the custom of slaughtering lamb or camel for a guest, has shaped my approach to cooking large quantities of meat," he explains.
When asked about the key factors influencing meat quality, he, as the Saudi ambassador for Australian meat, shares his simple yet profound philosophy: "The key to great cooking is natural, high-quality ingredients." According to Chef Abdulaziz, the quality of meat is primarily determined by its age—youthful animals produce more tender, flexible tissue—and the kind of feed or pasture they are raised on, which affects both the colour and fat content.
Additionally, he highlights the importance of aging meat for 7 to 21 days to enhance its flavour and tenderness. The degree of marbling (fat interspersed within the muscle) also plays a significant role, with higher marbling contributing to a juicier, more tender result. "For local meat, especially when preparing Meftah (a whole lamb dish), I always opt for the local variety for its unique flavour profile," he adds.
The Art of Stir-Frying and Grilling
For Chef Abdulaziz, stir-frying and grilling meat are art forms in themselves. He explains that while grilling can sometimes hide the imperfections of poorly cut or handled meat, it remains his preferred method of presentation, as it allows the true flavours of the meat to shine through with a delicious smoky essence.
He shares his grilling techniques, particularly when it comes to steak. "The key to perfect stir-frying or grilling is preparation before, during, and after the process. It starts with choosing the right pan that can withstand high heat without burning the meat’s edges. Seasoning should be kept simple—just salt and black pepper—especially for steaks. After grilling, let the meat rest for at least 5 minutes before slicing or serving," he advises.
As for sauces, Chef Abdulaziz prefers serving them on the side rather than smothering the steak, preserving the meat’s natural flavour while adding a touch of elegance to the dish.
The Global Reach of Saudi Cuisine
Chef Abdulaziz believes that Saudi cuisine is one of the most open and adaptable kitchens in the world, largely due to two factors: the rich diversity of ingredients and preparation methods, and the ease with which these can be integrated into dishes from other cultures. "I once combined Jareesh (a traditional Saudi wheat dish) with Italian Arancini—fried breaded rice balls—and the result was extraordinary," he says.
One of Chef Abdulaziz’s favourite ingredients is camel meat, a traditional delicacy in Saudi Arabia. Camel meat, particularly from younger animals, has a distinctive flavour that Chef Abdulaziz knows how to highlight in his dishes, such as Margoog, Qursan, and Hashi.
Chef Abdulaziz’s Favourites
Favourite Cuisine (After Saudi Arabian cuisine, course!): Italian
Favourite Steak Cut: Rib Eye
Preferred Meat for Steak Sandwiches: Tenderloin
