Tue, 05 May 2020
We also have recipes for you to recreate in your own kitchen as well as great ideas for gifting on the festival of Eid al-Fitr.
A DELICIOUS MIDDLE EASTERN DIP WHICH IS A FUNDAMENTAL PART OF AN ARABIC MEZE.
- 3 aubergines
- 3 garlic cloves
- 1 lemon juiced
- 2 tbsp tahini
- 3 tbsp extra virgin olive oil, plus extra to drizzle
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp flat leaf parsley
- Prick the aubergines with a fork, scorch under a hot grill or flame until blackened (this is an important step in developing the flavour), it takes around 15 minutes and flesh should feel soft.
- Allow to cool. Scoop out the flesh, place into a processor add the garlic, lemon, tahini, olive oil, salt and pepper.
- Place in a serving dish and finish with a drizzle of extra virgin olive oil, sprinkle parsley on top.
- You can give the recipe a slightly different twist at the end by adding pomegranate molasses along with the jewels of pomegranate seeds.
A DIFFERENT AND COLOURFUL TAKE ON THIS TRADITIONAL DISH.
– 200g bulgur wheat
– ½ tsp pink Himalayan salt
– Freshly ground black pepper
– 1 bunch each flat leaf parsley and fresh mint, chopped
– 4 spring onions chopped
– 1 large pomegranate
– Juice of two lemons
– 4 tbsp extra virgin olive oil
– 4 ripe vine tomatoes
– 50g freshly roasted pistachios
– 1 small cooked beetroot
– Sumac to sprinkle (optional)
- Bring the bulgur wheat to the boil in a pan of water, simmer for about 15 minutes, drain and leave to cool.
- Chop the tomatoes and pistachio, add to a bowl with the chopped parsley, mint and spring onions, add the lemon juice and olive oil.
- Remove the pomegranate seeds, add to the bowl and stir.
- Finely dice the beetroot and add to the bowl.
- Fluff up the bulgur wheat with a fork, add to the bowl at the last minute, mix well and transfer to a serving bowl. Sprinkle over the sumac.
Makes 4-6 servings Prep time: 2 hours
3 tbsp curry powder
2 tsp ginger, finely grated
2 tsp garlic, crushed and finely chopped
1 tsp garam masala
1kg chicken pieces
2 white onions, finely diced
4 cloves garlic, crushed and finely chopped
4 tsp ginger, finely grated
3 tsp paprika powder
1 tbsp coriander powder
2 tsp turmeric powder
3 tbsp fresh mint, chopped
2 tomatoes, chopped
For the rice
500g basmati rice
4 cardamom pods
4 tsp garam masala
1 cinnamon stick
2 bay leaves
pinch black pepper
150ml melted ghee
3 tbsp rose water
Preheat oven to 180 degrees Celsius. In a large bowl, mix together the curry powder, ginger, garlic, garam masala, salt and yoghurt. Add the chicken pieces to the marinade and coat them completely. Cover and refrigerate for an hour.
Heat the oil in a large frypan and cook the onions and garlic until it is light golden brown. Add the ginger, paprika, coriander, turmeric, yoghurt, mint and tomatoes. Cook for five minutes. Add the marinated chicken, reduce the heat and cook covered until chicken is tender - about 20 minutes. Boil sufficient water with the cardamom pods, garam masala, bay leaves, cinnamon stick, salt, pepper and rice. Cook until the rice is soft; drain and keep it aside.
In a large casserole dish, starting with rice on the base, place alternate layers of rice and chicken with a sprinkling of melted ghee in between the layers and more ghee on top. Carefully end it with the rice layer topped with rose water. Cover and seal it with a lid. Cook in the pre-heated oven for 20 to 25 minutes. Remove the lid and serve immediately.
Makes 6-8 servings
Prep time: 4 hours
1.5kg lamb leg (bone in) cut into large pieces
3 pieces black lemon
2 red onions, chopped
1 garlic clove
30g coriander, chopped
1 bay leaf
3 tsp Arabic masala
2 tsp coriander powder
1 tsp garam masala
1 tsp turmeric powder
270g tomato paste
125g tamarind (soaked in 200ml water and
strained, reserving the water)
3 tbsp vegetable oil
1 each: carrot, koosa, courgette, eggplant, potato,
cut into quarters
100g cauliflower florets
100g red pumpkin in large pieces
200g thareed kuboos
Heat the oil in a large pot, add chopped onion and garlic and sauté. Add the dry spices, bay leaf, tomato paste and tamarind water and cook for 30 seconds.
Add lamb and cook among the spices for one minute. Add water and black lemon and bring to the boil. Cover and simmer for two and a half hours until the lamb is tender. Remove any excess fat floating on the surface.
Add pumpkin and potato and simmer for 10 minutes. Add remaining vegetables and simmer for a further 10 minutes.
In a high-sided serving bowl crush the thareed kuboos and pour over four cups of the liquid from the lamb. Allow it to soak into the kuboos. Top the centre of the dish with the lamb and surround it with the vegetables. Pour over remaining liquid and serve with a sprinkling of fresh coriander.
A DELICIOUS, DELICATE TASTE IDEAL FOR WARM ARABIAN NIGHTS.
- 600ml double cream
- 600ml milk
- 1 tin evaporated milk
- 1 stick of cinnamon
- 10 whole cardamom pods, lightly crushed
- 160g castor sugar
- Pink colouring
- Edible rose petals or mint leaves for decoration
- Add the cream, milk and evaporated milk, cinnamon stick and the cardamom pods into a pan and gently bring to the boil, allow to infuse and reduce by one third.
- In another saucepan add the sugar with enough rosewater to cover and heat until the sugar is dissolved – just a couple of minutes.
- Add the rosewater to the milk mixture and allow to cool.Strain the liquid, discard the cinnamon and cardamom pods and add one to two drops of pink colouring.
- Place into an ice-cream machine and process or into the freezer for four hours, stirring every hour or so.
- Serve in pretty containers and sprinkle with your chosen decoration.
A comfort-food classic, perfect for the current circumstances.
- 8 tbsp sugar
- 6 tbsp sweetened condensed milk
- 7 bread slices
- 2 tbsp shredded coconut
- 375ml whipping cream
- 1.75 to 2 cups milk (according to your taste as per the consistancy)
- ¼ cup almonds
- ¼ cup chopped pistachios
- Brown sugar for sprinkling on top
- Cut the bread slices into small pieces. Add to a medium size baking dish.
- Add the coconut, almonds and pistachios. Spread evenly.
- In another pan, bring to a boil the milk, condensed milk and three tablespoons of sugar.
- Pour over the bread mixture. Let it soak for 10 minutes.
- Whisk five tablespoons of sugar and whipping cream until you get a soft peak.
- Spread on top of the bread mixture and sprinkle with brown sugar.
- Bake for 15 minutes at 175°C.
- Chill for at least four to five hours.