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National Day Recipes.

Summary: This month marks the UAE's 44th National Day and in honour of the occasion, BBC Good Foods Middle East shares some delicious Middle Eastern recipes from Al Nafoorah's chef de cuisine, chef Bilal Saleh.

Raheb salad (Baba Ghanouj)

1kg eggplant

1 tomato

Mixed peppers chopped, the equivalent of one chopped pepper

1 bunch parsley, chopped

1 Slice the eggplant, then grill it over fire -- preferably directly over fire in order to allow the skin to burn and to give it a smoky flavour.

2 Leave it on the fire until it has been cooked through, then drop it into a bowl with cooled ice water until cooled.

3 Dice all of the vegetables into small cubes.

4 Peel the eggplant and lightly squeeze it to get the water out.

5 Chop it into medium-sized pieces then blend it with the rest of the ingredients.

6 Serve in a bowl with chopped vegetables and pomegranate seeds to garnish, along with a drizzle of olive oil if desired.

Hummous Beiruti

300g boiled chickpeas

1/4 cup crushed ice

1 tsp salt

1 clove garlic

100g tahini (sesame paste)

25ml lemon juice

1 bunch parsley, chopped

2 small green chillies, chopped

20ml olive oil

Mint leaves, for garnishing

1 Grind and blend the chickpeas in a food processor with crushed ice, salt and garlic until it forms a fine puree of a hommos-like texture.

2 Add tahini and lemon juice, mix well until smooth.

3 In a bowl, mix the hommous with chopped parsley and chilli.

4 Pour the mixture into a serving bowl and create a pattern with the back of a spoon, then add olive oil and garnish with mint leaves.

Tip

Flavours can be added to the hommous such as spices, chili, meat and pine seeds.

Mohamara

1 onion

100g sweet chilli paste

50g bread crumbs

20ml olive oil

1/2 tbsp cumin powder

1 tbsp pomegranate molasses

50g whole nuts, to garnish

1 Bake the onion in the oven on a medium to high heat until cooked. Let it cool, then peel and dice it.

2 In a mixing bowl, mix all of the ingredients together except the nuts.

3 In a separate bowl, crush most of the nuts leaving some whole for garnishing.

4 Pour the mixture into a plate in a straight line, then garnish the dish with whole nuts and olive oil. Serve cold.

Chicken liver with pomegranate sauce

600g fresh chicken liver

15g garlic

100ml pomegranate sauce

1/2 tsp sea salt

1/2 tsp white pepper

30ml water

50ml sunflower oil

1 Clean fresh chicken livers and cut into small bite-sized pieces.

2 To make the sauce, crush the garlic and add it to the pomegranate sauce. Add salt, pepper and water and stir.

3 In a pan, heat the sunflower oil well and add the chicken liver, keep it cooking for 4 mins then turn and cook the other side for 4 mins.

4 Add sauce to the pan and let it thicken a little.

5 Pour into serving plate and serve immediately.

Sharhat Motfeyh

300g beef tenderloin

50ml lemon juice

15ml orange juice

10g mashed garlic

Pinch of sea salt

Pinch of black pepper

1 For the sauce, crush the garlic and add it to the orange and lemon juice. Add salt and pepper and stir.

2Slice the tenderloin into thin slices that are about 1/4 cm thick.

3 Pre-heat a non-stick pan, then add sliced beef tenderloin and saute for a minute on each side until it gets a nice, caramelised colour.

4 Add the pre-made sauce as dressing and remove from the heat.

5 Pour into a serving plate and serve immediately.

Tip

For well-done beef, keep the sliced meat cooking for 2 mins on each side.

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Publication:BBC GoodFood Middle East
Article Type:Recipe
Date:Dec 31, 2015
Words:643
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