Uncle Faouzi

Running a Middle Eastern kitchen in Pretoria means navigating real logistics—sourcing ingredients that hold their quality, managing prep time for dishes that demand precision, and timing service so food hits tables at temperature. Uncle Faouzi handles the mechanics that make the food work: marinating proteins properly so they're tender, getting char and caramelisation on vegetables without drying them, keeping hummus and dips at the right consistency through a service. The highveld climate affects storage and shelf-life differently than coastal areas, and managing spice levels, oil content, and freshness in Gauteng's heat is a different puzzle than elsewhere. What looks simple on the plate—kebab, mezze, flatbread—involves understanding fermentation timing, flame control, and how to batch prep without sacrificing texture. These are the unglamorous details that separate places where the food tastes authentic from places where it tastes rushed or off.