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

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.

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

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.

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

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

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

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.

-

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.

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

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.

-

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.

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

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.