July 30, 2020

Chicken Pistachio Simit with Smoked Pate and Silken Cake

An exquisite treat, in the form of a  plated meal...

Taking reminiscence from a popular Greek specialty, this recipe has been specially selected for this Eid, and has been presented in the form of a  mixed platter prepared as a meal on its own, and served with flatbread of choice.

Chicken Pistachio Simit

Recipe Card 

Ingredients

Quantity

Chicken whole leg cut in chunks

500 g
Pistachios, shelled

½ cup

Parsley, roughly chopped

¼ cup

Mint, roughly chopped

¼ cup
Garlic cloves, peeled

6

Scallions, roughly chopped

2
Onion, roughly chopped

½ small

Red chilli flakes, crushed

1 tsp
All spice, ground

½ tsp

Sumac

½ - 1 tsp
Salt and freshly ground black pepper

To taste

Fine Bulgur, soaked in warm water for 10 mins & drained

¼ cup
Olive oil

4 tbsp/plus as required for marination

Clarified butter

For basting

 

Method of Preparation

  1. Purée pistachios with parsley, mint, ¼ cup water, and Olive oil in a food processor until very smooth.
  2. Combine the dry spices in a bowl, chili flakes, allspice, salt and pepper, and set aside.
  3. In a bowl add chicken and marinate with garlic, scallions, onions, bulgur, dry spices, sumac, the pistachio/ herb mixture, and Oil; mix until combined.
  4. Grill in a preheated oven at 200 C until slightly charred and cooked through 12-15 minutes. Transfer kebabs to a platter; drizzle with oil/clarified butter and sprinkle with sumac.

Note: - Lamb chops/ boneless beef/lamb cubes can be used instead of chicken

 

Smoked Chicken Minced Pate

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Yogurt

2-3 tbsp

Fried onions, ground

2 tbsp

Fresh coriander, finely chopped

2 tbsp

Fresh mint, finely chopped

2 tbsp

Ginger garlic paste

1 tbsp

Dry Spices and Ground together

Coriander seeds, roasted & ground

1 tsp

Cumin seeds, roasted & ground

1 tsp

Dry red chili, roasted & ground

2 round

Cinnamon stick, roasted & ground

½ inch stick

Cloves, roasted & ground

3-4

Green cardamom, roasted & ground

2 pcs

Bay leaf, roasted & ground

1 pc

Paprika powder

1 tsp

Salt

A/R

Black pepper powder

½ tsp

Meat tenderizer

1 tsp

Raw papaya, ground

1 tbsp
Oil

3-4 tbsp

Butter

1 tbsp
Coal to temper

1 pc

 

Method of Preparation

  1. Marinate the mince with all the ingredients and spices, and marinade overnight.
  2. Heat oil in a saucepan and sauté the mince till cooked. Add butter to flavour.
  3. Temper with coal.

Note: - Beef/ Lamb mince can be used instead of chicken.

 

Silken Chicken Cake

Recipe Card

Ingredients

Quantity

Chicken mince

500 g

Onion, chopped & caramelized

1 pc

Almonds blanched and ground

2 tbsp heaped

Desiccated coconut, ground

3 tsp
Cream

2 tbsp

All spice powder

1 tsp heaped
Green cardamom, ground

¾ tsp

Roasted cumin powder

1 tsp
Roasted coriander, crushed

1 ½ tsp

Crushed red pepper

1 tbsp
White pepper

½ tsp

Salt

1 tsp or As required
Green chilies, ground

1 tsp

Ginger garlic paste

1 tbsp
Clarified butter

2 tbsp heaped

Corn flour

1 tbsp
Egg white

1 pc

Bread crumbs, to coat

As required
Oil, to pan fry

As required

 

Method of Preparation:

  1. Grind the Almonds and coconut along with the cream and cardamom to a fine paste. The coconut can also be added separately to the marination, if not added in the paste.
  2. Marinate the chicken mince with ground almonds and coconut paste, and all the dry spices (allspice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander)
  3. Add green chilies ground, ginger garlic paste clarified butter and cornflour and egg white, mix very well. Smoke the marination and set aside overnight.
  4. Shape into cakes and coat with bread crumbs and pan-fry on low heat till done and golden.

Note: - Beef/ Lamb mince can be used instead of chicken.

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Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

May 21, 2020

Rose Balaleet

Balaleet is a sweet and savory dish, made of sweet vermicelli topped with savoury eggs, a traditional breakfast in the UAE. It is eaten either hot or cold, and is also a very popular Eid Delicacy with the locals.

Recipe Card

Ingredients                                                                       Quantity
For the Noodles
Vermicelli 1 cup
Rose colour As Required
Rose syrup 2 tbsp
For the milk sauce
Evaporated milk 100 ml
Unsalted butter 25 gm
Sweetened condensed milk 4 tbsp
Cardamom 1 pinch
For egg crepes
Egg (beaten) 2
Saffron 1 pinch
Salt To taste
Oil For making the crepes
Cream chunks 2 tbsp
Ricotta Cheese 2 tbsp
Crisp Vermicelli As required
Chopped mixed nuts As required

 

Method of Preparation:

 

  • In a pan, boil the vermicelli noodles for 3-4 minutes or till done. Remove in a bowl and add in the rose syrup and mix and reserve.
  • In a saucepan, heat the evaporated milk and butter, add in the cardamom and saffron, and mix in the condensed milk.
  • Pour this sauce on top of the vermicelli and set aside.
  • Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs with Saffron. Tip the pan in order to spread the uncooked egg into a thin crepe. When dry on top, flip the omelet over and cook for an additional minute.
  • Serve the vermicelli with Omelet, cream chunks, cottage cheese, crisp vermicelli, and chopped nuts.

-

Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

May 20, 2020

Bastani Irani

Bastani Irani is a rich, creamy, and fragrant Persian ice cream that is redolent with the fragrance of rosewater and saffron. It is traditionally served between two thin wafers, like an ice cream sandwich, but is equally delicious on its own or even with some traditional faloodeh.

Recipe Card 

Ingredients                                                                        Quantity
Milk 500 ml
Condensed milk 1 cup
Sugar 1/2 cup
Cardamom powder 1 tsp
Saffron yellow food colour (optional) A pinch
Saffron threads A pinch
Cornflour 1-1 1/2 tbsp
Water 1/4 cup
Thick cream 250 gm
Solidified milk 1 cup
Rosewater 1 tsp
Silvered pistachio 25 gm
Silvered almonds 25 gm
Walnuts, finely chopped 25 gm
Desiccated coconut For garnish

 

Method of Preparation:

  • In saucepan heat milk, add sugar, cardamom powder, saffron strands, and color and bring to a boil.
  • When it comes to a boil, add cornflour mixed with 1/4 cup of water. Let the mixture thicken. Note the mixture does not need to be very thick. Only slight thickening is required.
  • Once thickened switch off flame. Add in the cream, condensed milk, solidified milk, Rose water and nuts and mix well.
  • Pour in moulds of choice, and freeze overnight or till set.
  • Demould and garnish with desiccated coconut and serve alongside faloodeh.

-

Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

May 10, 2020

ADANA KEBAB

A popular Turkish kebab named after the city of Adana in Turkey, where it is said to have originated. This dish is traditionally made of minced lamb or beef mounted on a skewer and grilled over charcoal.

Recipe Card

Ingredients                                                                        Quantity
Beef mince 500 gm
Onion, minced 1
Garlic, minced 3-4 cloves
Ginger garlic paste 1 tbsp
Cumin, roasted & ground 2 tbsp
Coriander, roasted & ground 2 tbsp
Ground sumac 1 tbsp
Smoked paprika powder 1 tbsp
Salt and freshly ground black pepper As required
Red chili flakes As required
Clarified butter 2 tbsp
Freshly chopped parsley As required

 

Method of Preparation:

  • Marinate the ground beef with all the above ingredients
  • Knead the mixture by hand until all combined. Rest in the chiller overnight.
  •  Grease hands with oil and take equal portions of the mince to form balls and thread them onto the skewer, then shape and release onto a baking sheet.
  • Grill the kebabs, on 180 degrees Celsius for approximately 12 minutes, until well charred on both sides.
  • Serve the kebabs on warm pita or naan bread with sliced red onions, parsley, tomatoes, and diced cucumbers.

-

Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

May 7, 2020

Chicken Tikka Quiche

An interesting recipe for quiche with an eggless tart base, filled with seasoned yogurt custard and the ever popular Chicken Tikka, baked right to a rich, creamy and crusty perfection.

Recipe Card

 

Ingredients                                                                        Quantity
All purpose flour 125 gm
Salt A pinch
Butter 55 gm
Cold water 30-45 ml
Vinegar 1/2 tsp
For Custard
Milk 100 ml
Paneer/Indian Cottage Cheese 50 gm
For Chicken Tikka 
Chicken, boneless 200 gm
Yogurt 2 tbsp
Garam Masala 1/2 tsp
Ginger garlic paste 1 tsp
Kashmir red chilli 1 1/2 tsp
Salt As required
Lemon juice 1 tsp
Oil 1 tbsp
Gram flour 1/2 tsp

 

Method of Preparation: 

  1. Combine the flour and butter using a rub-in method. Add the remaining ingredients and quickly assemble into a dough and rest for 30 minutes.
  2. Blend the milk and paneer to a smooth blend and keep aside.
  3. Roll out the pastry in between cling films to a 2 mm thick sheet (large enough to completely cover the bottom of a 9 inch tart tin).
  4. Shape the mould evenly and cut out from the edges.
  5. Dock with a form to prevent the sheet from puffing up and chill for about 15 minutes.
  6. Blind bake in a preheated oven at 170°C for 15 minutes.

For the chicken tikka:

  1.   Mix all the marinade ingredients well.
  2.   Add the chicken and marinate for about 2 hours.
  3.   Grill at 260 C for 5-7 min and baste as required.

Quiche Assembly

  1. Remove the pastry from the oven and rest for a while and add the grilled chicken tikka.
  2. Preheat an oven to 160°C.  Place the pastry, pour in the custard and bake till the custard is set well (approximately 30 minutes)
  3. When set, remove the pastry from the mould, slice wedges and serve topped with a yoghurt quenelle and coriander sprig.

May 3, 2020

Smoked Chicken Kofta & Spinach Cheese Kebab with Mint Pesto

Kebabs are without doubt an inevitable part of the Iftar Menu. Here, we share two kinds of Kebabs, the Smoked Chicken Kofta Kebab and Smoked Spinach & Cheese Sheekh Kebab, along with a refreshing Mint Pesto dip calling for a special mention of their sheer richness and flavours.

Recipe Cards 

Smoked Chicken Kofta Kebab

 

Ingredients                                                                         Quantity
Chicken mince 1/2 kg
Ginger garlic paste 1 tsp
Onions, finely chopped 1/2 cup
Cumin, roasted & ground 1 tsp
All spice powder 1 tsp
Paprika powder 1 tsp
Cinnamon powder 1/2 tsp
Mixed spice roasted & ground (coriander, cumin, black cumin, bay leaf, black peppercorn, clove, green cardamom)( to the mixed spice red chili powder, salt, ginger & garlic powder is added to taste) 2 tbsp
Chili garlic sauce 1 tsp
Green chilies, finely chopped 3 pcs
Fresh coriander, finely chopped 4 tbsp
Egg 1/2 pc
Roasted chickpea flour 2 tbsp
Cream 4 tbsp
Cream Cheese 30 gm
Bread, cubed 2 slices
Oil for making kebabs As required
Clarified butter for basting As required

 

Method of Preparation:  

  1. Marinate the chicken mince with rest of all the ingredients except oil and clarified butter, and process till combined.
  2. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  3. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  4. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  5. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Smoked Spinach Cheese Sheekh Kebab

 

Ingredients                                                                                     Quantity
Potatoes, boiled and mashed 300 gm
Fresh coriander leaves, chopped 1/2 cup
Green peas 1 cup
Green chilies, finely chopped 3 pcs or as required
Spinach, blanched 1 bunch (120 gms)
Chickpea flour, roasted 3 tbsp
Ginger garlic paste 1 tsp
All spice powder 1/2 tsp
Dry mango powder 1/4 tsp
Bread crumbs 1/4 cup
Paprika powder 1 tsp
Cumin, roasted and ground 1 tsp
Mixed spice, roasted & ground (same as previous recipe) 2 tbsp
Feta cheese 50 gm
Oil As required
Clarified butter for basting As required

 

Method of Preparation:

  1. In a saucepan, heat oil, add in the ginger garlic paste and sauté till golden. Add in the peas and green chillies and sauté, until the peas are cooked. Add in the spinach and mix.
  2. Add in the mixed spice, roasted cumin, and paprika powder, mix well. Let cool completely
  3. In a processor add in the pea mixture along with the other ingredients except the oil and clarified butter, and mix well, till combined.
  4. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  5. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  6. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  7. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Mint Pesto

 

Ingredients                                                                                     Quantity
Fresh mint leaves 1 cup
Fresh coriander leaves 1/2 cup
Pine nuts 2 tbsp
Freshly grated Parmesan cheese 2 tbsp
Fresh lemon juice 1 tbsp
Garlic clove, peeled 1 pc
Coarse sea salt 1/2 tsp
Olive oil 1/2 cup

 

Method of Preparation: 

  1. In a processor, blend all the ingredients together to a smooth puree, using half the quantity of olive oil. Once done drizzle the remaining oil on the pesto.
  2. Transfer pesto to bowl. Season with salt and pepper. Pack in a disposable container and chill to carry on the outdoors.

 

Other condiments complimented with the kebabs would be tabouleh, moutabel, plain or flavored hummus, herbed Greek yoghurt with mint & cucumber, etc . Pita bread, Saj bread naan, manakish all pair and enhance the experience. A variety of preferred vegetables can be carried and grilled on the hot coals to complete the menu.

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Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

April 30, 2020

Börek With Smoked Beef & Pistachio

Börek is a generic term for Turkish savoury pastry made from wrapping thin loaves known as yufka or filo pastry with a filling made with aromatic spices and meat/vegetables. It’s thought to hail from Anatolia in today’s central Turkey. It spread considerably during Ottoman times and today it’s a traditional food way beyond the central Anatolian region. It’s hard to know where to start with börek. Shapes, textures and fillings can all be varied according to taste. The varieties are nearly endless.

Recipe Card

Ingredients                                                                        Quantity
Olive oil 2 tbsp
Onion, finely chopped 1 no
Garlic, minced 3 cloves
Minced beef 500 gm
Pistachios, roughly chopped 50 gm
Dried Apricot, finely chopped 30 gm
Assorted bell peppers, finely chopped 50 gm
Turkish red pepper flakes 10 gm
Roasted & ground cumin 10 gm
Roasted & ground coriander 10 gm
All spice powder 10 gm
Smoked paprika 10 gm
Oregano, dried 10 gm
Ground ginger 10 gm
Ground cinnamon 10 gm
Fresh parsley, finely chopped As required
Salt & Pepper As required
For Borek
Egg 1 pc
Olive oil 100 ml
Yogurt 100 ml
Filo pastry 200 gm
Sesame seeds for topping As required

 

Method of preparation 

  1. Preheat the oven to 180 degrees Celsius.
  2. In a saucepan, heat Olive oil over medium heat until caramelized. Add in the minced meat and all the dry spices and mix and sauté.
  3. Mix in the pistachios, apricots, assorted bell peppers and parsley.

For the Assembly of börek

  • In a bowl, whisk together the egg and olive oil. When combined, add in the yoghurt, and then the milk.
  1. Line a baking sheet with baking paper
  2. Take two sheets of pastry, making sure they are exactly on top of each other, Cut the sheets in half length-wise.
  3. Spread around 1 tbsp of the egg mixture on each, making sure the pastry is thoroughly moist on top.
  4. Add a tbsp of the filling at one end of the pastry.
  5. Roll it up until the filling is covered. Fold in the sides and continue to roll till the end.
  6. Place on the baking paper, seam side down. Brush the börek rolls with the egg mixture.
  7. Sprinkle over sesame seeds.
  8. Bake the börek until golden and cooked through.
  9. Leave the böreks to rest for at least 10 minutes before serving.

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Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

April 27, 2020

Turkish Eggs

The popular Middle Eastern Breakfast, Turkish Eggs made with elegant poached eggs on a creamy Greek yogurt dressed with beurre noisette and served with a toast, making it wholesome and perfect for suhoor.

Recipe Card

Ingredients                                                                        Quantity
Greek style plain yogurt 200 g
Labneh 2-3 tbsp
Garlic cream 2 tbsp
Garlic, minced & caramelized in butter 2-3 cloves
Dried mint 1/2 tsp
Sea salt flakes 1 tsp
Unsalted butter 200 g
Aleppo pepper 1 tsp
Smoked paprika 1/4 tsp
Eggs, fridge cold 2 large
Lemon juice 2 tsp
Fresh dill, chopped Few fronds
Manakish/Turkish pide To serve

 

Method of Preparation: 

  • Add the yoghurt, labneh, garlic cream into a bowl large enough to sit over the pan and stir in the garlic, dried mint and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan.
  • Melt the butter gently in a separate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, add in the Aleppo pepper, smoked paprika and set aside.
  • Fill a wide, lidded saucepan with 4cm/1½ in water and place over a medium heat. Line a large plate with kitchen paper.
  • Crack the first egg, Gently tip the egg into a small cup or ramekin.
  • When the poaching water is just starting to simmer, create a whirlpool in the water, gently slide in the egg. Turn the heat right down so there is no movement in the water, and poach the egg for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. Repeat the same with the second.
  • Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the Manakish or Zaatar Croissant or Cheese Pide.

-

Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

April 26, 2020

Sheesh Tavuk (Turkish Chicken Kebab)

Sheesh Tavuk is a classic Turkish Chicken Kebab that is popular all over the Middle East. It is also one of the simplest kebabs in terms of ingredients and cooking procedures. These kebabs are made by marinating boneless tender & juicy chicken pieces with earthy spices, then skewered and perfectly charred.

Recipe Card 

Ingredients                                                                       Quantity
Chicken thighs, boneless & skinless 1 kg
Greek Yogurt 500 gm
Tomato paste 300 gm
Olive oil 1/2 cup
Garlic, minced 2 cloves
Ginger, minced 1 inch piece
Ginger garlic paste 2 tbsp
Onion, finely chopped 1 no
Fresh parsley, finely chopped 2 tbsp
Lemon juice 30 ml
Dried oregano 1 tbsp
Roasted & ground cumin 1 tbsp
Roasted & ground coriander 1 tbsp
Ground cinnamon 1 tsp
All spice powder 1 tsp
Smoked paprika powder 1 tbsp
Cayenne pepper 1 tbsp
Red chilli flakes As required
Salt & freshly crushed black pepper As required
Clarified butter for basting As required

 

Method of Preparation: 

  1.  Marinate the chicken with all the above ingredients except the clarified butter, and chill overnight.
  2. Thread on skewer and grill in the oven at 220 degrees Celsius till cooked and charred.
  3. Baste with clarified butter and serve with sliced onions, Turkish pide and minted yogurt.

 

Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

April 25, 2020

Ramadan Appetizers

Lentil Soup,  Baba Ghanoush, Hummus and Moutabel, the four most popular and healthy  appetizers in the Middle East and the must have accompaniments to the blessed Iftar evenings.

 

 

Lentil Soup 

A delicious Middle Eastern soup based on lentils and vegetables/meat of your choice that bursts full of fresh & healthy flavours.

Recipe Card (to serve 3 pax) 

Ingredients                                                                        Quantity
Olive oil 1 tbsp
Garlic, Minced 2 cloves
Onion, finely chopped 1 large
Carrots, finely chopped 1 or 2
Water or Stock 6 cups
Orange lentils 1 cup
Cumin 1/2 tsp
Turmeric 1/4 tsp
Salt As Required
Pepper As Required
Lemon 1
Garnish Fried Onions

 

Method of Preparation

  • Over medium-low heat, saute garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.
  • Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.
  • Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.
  • Garnish with fried onions and serve with fresh lemon slices.

 

Baba ghanoush 

A popular Laventine appetizer made with smoky grilled eggplants, tahini, and lemon as base that is combined with various Arabic seasonings of your choice.

Recipe Card

Ingredients                                                                        Quantity 
Tomato 1 medium
White Onion 1 medium
Parsley bunch small
Bell pepper (green, yellow and red) 3 small (one of each colour)
Garlic 3 cloves
Spring onion 1 sprig
Walnuts 10
Eggplant 1 large
Pomegranate juice 20 ml
Lemon juice 10 ml
Olive oil 10 ml
Fresh mint bunch small
Pomegranate 1 medium

 

Method of Preparation

  • Chop the tomato, white onion, parsley, garlic and bell pepper finely and keep aside in a cool place. Slice the spring onion into fine rings. Crush the walnuts into rough pieces.
  • Prick the eggplant skin with a fork in several places and place on a direct flame turning frequently until the skin is charred and blisters form with the flesh just begins to feel soft.
  • This should take around 10 to 15 minutes. Remove it from the heat and let cool slightly then peel the skin off. Chop the softened eggplant finely.
  • In a salad bowl mix the chopped tomato, white onion, parsley, garlic and bell pepper with the eggplant. Add the lemon juice and pomegranate juice.
  • Spoon the mixture over in a decorative plate. Make a pattern in the eggplant preparation with a spoon and top it with olive oil. Tear the fresh mint into medium sized pieces. Sprinkle the mint along with the sliced spring onion, crushed walnut and pomegranate seeds over the top. Serve chilled.

 

Hummus 

The quintessential Middle Eastern dip made of chickpeas, tahini, lemon, garlic and olive oil, which makes any Arabic meal complete.

Recipe Card

Ingredients                                                                        Quantity
Chickpeas, drained 1 can
Tahina 1 tbsp
Lemon Juice 1 tsp
Olive oil 3 tsp
Salt As required
Garlic 2 cloves

 

Method of Preparation

  • Drain and rinse the chickpeas
  • Combine all ingredients in the food processor
  • Blend hummus until smooth, at least 5 minutes
  • Taste and adjust seasonings
  • Transfer into a bowl, drizzle some olive oil and a touch of paprika for garnish.

 

Moutabel

A creamy and light dip made of smoky eggplants which is a spicier version of Baba ghanoush.

Recipe Card 

Ingredients                                                                        Quantity
Roasted eggplant/aubergine 1 large
Tahina 1 tbsp
Yogurt 2 tbsp
Lemon Juice 1 tsp
Olive oil 2 tbsp
Salt 1/4 tsp
Garlic 3-4 cloves

 

Method of preparation

  • To begin with, use a fork to prick the skin of the eggplant/aubergine several times - this will stop them exploding as they cook.
  • Place it over a direct flame for 20 minutes (or until soft) until charred all over to help achieve a wonderfully smoky flavour. Allow to cool for 20 minutes.
  • Carefully peel the aubergines, placing the flesh into a bowl and reserving as much of the charred skin as you can.
  • Gently stir in the garlic, tahini, yoghurt, lemon juice and salt until combined. Season to taste.
  • Add to a serving bowl and scatter over garnishes of your choice.
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