Al Dhait South
Sheikh Rashid Bin Saeed St 93b, next to Flamingo، Ras Al Khaimah
DeliveryTakeawayDine-in
Order onlineRas Al Khaimah
Bait Al Mahashi
Ras Al Khaimah restaurant for mahashi and home food since 1999
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Chicken Shawarma Rizo Meal - Bait Al Mahashi
Discover Bait Al Mahashi Chicken Shawarma Rizo Meal, delivered in Ras Al Khaimah, with seasoned yellow rice, roasted chicken shawarma, Rizo sauce, pickles and ketchup.
AED 23.00Pick a branch
Mixed Stuffed Cabbage and Vine Leaves
A mixed platter that pairs two Levantine mahashi, the cabbage roll beside the vine leaf roll, both wrapped around rice. Malfof, the cabbage roll, is the broad, pale, soft one: we fill it with rice worked through a cooked tomato sauce built on ground cumin and coriander, salt, white and red pepper and a trace of black, then brightened with parsley, dill and fresh coriander, so it eats savoury and warm, tomato and cumin first. Warak enab, the vine leaf roll, is the slim, dark, tightly wound one: its rice is cooked with onion and then dressed with chopped tomato, parsley, salt, a pour of olive oil and the pomegranate molasses, and more oil and molasses are poured over the rolls as they cook, so they come out glossy and sour-sweet, the molasses leading. The two sit side by side on the platter and are eaten in turns, the cabbage with a spoon and some of its sauce, the vine leaf by hand, so that neither taste covers the other. We make it for a table split between the savoury and the sour, and for anyone who wants to try both of our rolls in one order before settling on a favourite.
FromAED 11.00Pick a branch
Mixed Stuffed Cabbage & Courgettes
Mixed stuffed cabbage and courgettes, malfof and koosa mahshi on a single platter: two of our Levantine stuffed vegetables, cabbage leaves rolled around rice and whole cored courgettes (zucchini) filled with the same rice, under the same sauce. That filling is rice worked into a tomato sauce seasoned with ground cumin and coriander, salt, white pepper, red pepper and a light touch of black, with fresh coriander, parsley and dill through it, so every grain carries the seasoning from one end of the piece to the other; the platter arrives hot, with a tomato, cumin and salt sauce over it. One filling means one taste across the plate, and what changes is the mouthful. The cabbage leaf is thin and wound close, so a bite of a roll is mostly filling, with a soft leaf around it that gives way to the spice. The courgette is whole and tender right through, its wall having drunk the sauce around it, so it is lifted with a spoon, sauce and all, and eaten wall and filling together. It is shared from the middle of the platter, a roll for one and a courgette for another, and it is the order for a table that wants cabbage rolls and koosa together rather than as two separate dishes.
FromAED 11.00Pick a branch
Foul (Oil or Lemon)
Foul medames with oil or lemon, a warm and filling Levantine breakfast.
AED 15.00Pick a branch
Mixed Stuffed Vine Leaves & Courgettes
Stuffed grape leaves and zucchini on one platter, as the Syrian table serves them: whole courgettes and slender vine leaf rolls, both filled with rice, both vegetarian. The courgette is hollowed and filled with rice we have folded through a tomato sauce seasoned with ground cumin and coriander, salt, white and red pepper and a trace of black, then brightened with fresh coriander, parsley and dill; it reaches you tender, lying in a tomato sauce sharpened with cumin, and gives to the side of a spoon. The vine leaves, warak enab, are rolled finger-thin around rice cooked first with onion and then with tomato, parsley, olive oil and pomegranate molasses, so each roll is sharp with a faint sweetness, picked up with the fingers and finished in two bites. Eaten together, the sourness of the leaf comes first and the warm spice of the courgette follows, and most people alternate between them. The platter goes in the middle of the table for everyone to reach; it is the order for a table that wants both mahashi without ordering twice.
FromAED 11.00Pick a branch
Stuffed Cabbage Rolls
Malfof mahshi is the Levantine stuffed cabbage: cabbage leaves rolled around rice and cooked in a tomato and cumin sauce. We build the filling before anything is rolled. A tomato sauce seasoned with ground cumin, ground coriander, salt, white pepper, red pepper and a touch of black pepper is cooked down until it thickens, then the rice is worked through it until grain and sauce are one mixture, so every grain carries the seasoning on its own rather than waiting to pick it up in the pot. Coriander, parsley and dill go in last, fresh, and give the mixture its body. Each leaf is rolled around that filling, the rolls are packed into the pot, and a second sauce of tomato, cumin and salt, cooked down separately, is poured over them. The pot is sealed and left for three hours on the lowest heat, so the rolls cook in their own steam instead of at a boil; the leaf turns tender while the roll stays whole and the rice keeps its grain, and leaf and filling taste as one. It arrives hot, in the sauce it cooked in.
FromAED 11.00Pick a branch
