ramadhan try it urself arabic recipes

7/31/2019 Ramadhan Try It Urself Arabic Recipes

1/8

ARABICRAMADAN RECIPES

Try it yourself 30For the month of Ramadan, we asked a number of locally basedchefs to share some favourite Arabic dishes

Grand Hyatt Dubai

Fatet hommus bil laham

500g boiled chickpeas500g yoghurt10g garlic, peeled20g samneh bakher (ghee)10g pine nut10g paprika5g chopped parsley5g cooking salt30g deep fried bread100ml water from boiled chickpeas10g dry mint100g lamb shank, cooked

Combine the yoghurt, garlic and salt andset aside. Place the bread in a large glass, then layer thechickpeas on top, followed by the boneless lamb,then the yogurt mixture. Garnish with hot ghee, pine seeds, parsley and

paprika.

Oriental rice with chicken

900g whole chicken500g rice500g red onion500g mince meat

200g butter20ml corn oil15g cooking salt5g black pepper5g sweet pepper5g cinnamon powder15g pine nut15g cashew nuts500ml chicken stock

Preheat oven to 190C/fan 170C/gas 5. De-skinthe chicken, season well and roast for 1.5 hours oruntil cooked through.

Boil the rice for 15 mins and set aside. In a large pot, heat the oil and cook the onion,minced meat and spices until brown. Add the riceto the meat and add the chicken stock. Leave tocook until the stock has almost entirely absorbed. Fry the nuts and serve as a garnish over thechicken on top of the rice.

Chef Tareek


2/8


3/8

Osmaliayh

400g Arabic vermicelli dough400g kachta200g ghee100ml sugar syrup20g pistachio

Place the vermicelli dough in a tray with theghee. Place the kachta on top of the dough and

carefully roll into a log. Cut the log into 10cmlengths and cover with 80ml of sugar syrup. Place on a tray and cook in an oven preheated to150C/gas 2 for 20 mins until golden brown in color. Cover with the remaining sugar syrup andgarnish with kachta and crushed pistachio.



4/8


5/8

Lobia bil zait

1kg fresh green beans

100g garlic, chopped100g onion, chopped100ml olive oil20g fresh coriander500g peeled tomatoes100g tomato paste20g salt10g white pepper

Blanche the beans and set aside. Using a large pot over a medium heat, add theolive oil, onion, garlic, and coriander and gentlycook for a few mins. Return the beans to the pot. Add tomatoes,tomato paste, salt and pepper and cook foranother few mins. Serve cold.

Um Ali

2kg baked puff pastry1lt milk1lt cream400g sugar350g hazelnut200g pistachio150g raisins200g dedicated coconutcrushed pistachio and desiccated coconut

for decoration

Break the puff pastry into a round tray 50cmdiameter. In a bowl mix the milk, cream and sugar. When

combined, add the nuts and raisins then pouronto the puff pastry. Bake at 240C/gas mark 9 for15 minutes. Decorate the top with the pistachio and coconut.Serve warm in a round chafing dish.



6/8

Dajaj-Mahammar(Arabic baked chicken)

100ml olive or vegetable oil75ml lemon juice1 tbsp salt tbsp oregano tbsp pepper tbsp cinnamon1 chicken, cut into serving pieces1 saffron leaf

3 cups rice50g toasted pine nutsparsley, chopped

Combine olive oil, lemon juice, saffron andspices in shallow baking pan. Add chicken andmarinade for 20 mins. Bake in an oven at 185C forroughly 20-30 mins basting occasionally. Removefrom oven and baste again. Boil rice and sprinkle rice with sauted pine nutsand parsley. To serve, pour chicken juice over chicken next toa bed of rice and salad.

Radisson SAS Dubai Media City

Bamia-bil-laham with saffron

rice and Arabic salad

200g okra200g beef stew chunks2 medium brown onions, chopped2 garlic cloves1 can tomato sauce (8 oz) or 3 medium

tomatoes diced50ml saffron water250g rice100g cherry tomatoes2 white onions, chopped1 green capsicum1 small cucumber50g red radish (small)100g roccka leaf75ml olive oilsalt and pepper to taste

Clean and cut okra into 2 inch lengths and deep-fry then set aside. Cut meat into 1-inch cubes and saut for 10 mins.Add chopped brown onion, garlic cloves andseasoning. Saut for a further 5 mins. Add a cupof water and simmer for 10 mins, then add tomatosauce (or cut small pieces of tomatoes).

Add water to cover the meat half way. Coverand cook for 20-25 mins on a medium flame or

until meat is tender. Stir occasionally beforeremoving it. Add the fried okra and stir again.Season to taste.

Boil rice with saffron water until soft, strain andpore some Ghee on it. Set aside.

Dice the cucumber, white onion, Greencapsicum, and slices of red radish and combine ina bowl. Add the roccka leaf, cherry tomatoes, salt,pepper, lemon juice and olive oil. Toss well andserve in a small bowl for each portion Serve Bamia-bil-laham with bowl of saffron riceand salad on side.

Chef Ajay Dhoundiyal


7/8

Lamb couscous

200g lamb shank80g onion, chopped20g garlic, crushed30ml olive oil40g tomato paste30g baby marrow40g carrots, medium50g potatoes, chopped into wedges2 red chillis, whole

20g parsley, chopped80g couscous20g pine nutssalt & pepper

Marinade lamb shank with salt , pepper and oliveoil then sear in hot pan with olive oil , and set aside. Heat some oil in a thick bottom pan and sautthe onion and garlic, Add lamb shank and stir. Addtomato paste and some water and stir. Add potatowedges, cook for a further 5 mins then addcarrots and baby marrow wedges. Season andleave to cook, stiring occasionally until lamb istender and vegetables are cooked through. Place couscous in a tray with some salted waterand olive oil. And rub in with your hands. Place thetray in an oven of 100C to steam for 10 mins.Remove, fluff up with a fork and mix with pine nuts. To serve, arrange lamb shank on a bed ofcouscous with vegetables and sprinkle with somechopped parsley. Sauce from the lamb can beserved separately in a bowl with some vegetables.

Dubai Marine Beach Resortand Spa

Tabouleh

50g Bourgool30g spring onions, chopped25g white onion, chopped20ml olive oil

20ml lemon juice5gm salt3g mixed sweet + hot black pepper100g parsley, chopped25g mint, chopped100g fresh tomatoes, diced

Mix all ingredients together and garnish withlettuce leaves and lemon wedges.

Samakeh harra

40g hammour25g flour100ml corn oil

15g onions, chopped10g garlic, chopped10g coriander, chopped5gm hot chilli, chopped20gm bell peppers, diced15gm fresh tomato, dicedlemon Juicesaltcumin powder

Pan fry hammour on a medium heat with someof the oil and set aside. Saute onions, garlic, coriander, chilli pepper,tomato until soft, then add the hammour andlemon juice and simmer for 20 mins.

Garnish with toasted pine nuts and lemonwedges and serve with boiled herb potatoes.

Chef de Cuisine, Joseph Dib - Dubai MarineBeach Resort



8/8

Kebeh fish

100g hammour, shredded100g borgol300g onion20g coriander20g cumin powder50g salt50g peanuts5g saffron

20g white pepper, powdered20g lemon skin

Mince the fish, borgol, coriander, cumin, whitepepper and lemon skin. Saut the onion and peanuts then add saffron. Layer the two mixtures on a baking pan thenplace the fish on top. Bake in an oven at 180C for 15mins. Serve with lemon wedges on the side.

Le Meridien, Dubai

Feta cheese salad

50g green peppers50g yellow peppers50g red peppers100g feta cheese50g large tomatoes50g olive oil

20g zathar leaves

Cut the peppers and feta cheese into cubes. Mix the zathar leaves and olive oil together. Cut off the head of the tomato and removethe seeds. Put the mixtures inside the tomatoes and serve.

Jalab juice

200l jalab2l water5g bakhor5g rose water

Mix the jalab with water. Heat bakhor in a pot with the lid on for 15 minsthen remove the bakhor from the pot. The fumesfrom this will infuse the juice. In the same pot, pour in the jalab mixture withice and mix thoroughly. Serve chilled.

Vermicelli soup

300g vermicelli2l chicken stock50g jasmine rice10g white pepper500g butter

Fry the vermicelli with butter in a large pot over

a medium heat. Add the chicken stock, rice and pepper and cookfor 30mins. Serve with lemon wedge on the side

Arabic Speciality

chef, Chef Abbas

ramadhan try it urself arabic recipes

Documents