The Ramadan Edit - 50 inspiring recipes from FoodeMag

FoodeMag presents

The Ramadan Edit

THE MENU

6

Drinks Dips & Salads

16

Soups

38

Tagines

50

Fish & Seafood

60

Rice, Meat & Poulty

68

Sweet Treats

86

Cover Image: Shakarlama from Raghad Al Safi's The Iraqi Table

Ishita B Saha Editor & Co-Founder ishita@foodemag.com T/FB/Instagram: @ishitaunblogged www.ishitaunblogged.com

Debbie Rogers Editor & Business Head debbie@foodemag.com FB/Instagram: @coffeecakesandrunning T: @bettyboodubai www.coffeecakesandrunning.com

Prior permission for all editorial content and images have been obtained from contributors and featured sources. Images are sourced from authors for their respective articles unless mentioned otherwise. We have also taken measures to ensure that the info and data mentioned here are accurate. However, we take no responsibility for any factual error or for any misinterpretation, if there have been any.

Ramadan Kareem!

We hope that you’ll love The Ramadan Edit - 50 inspiring recipes from our treasured collection specially for Ramadan. Also tune into our daily stories consisting of blogposts on our website, videos on Facebook, Instagram, igtv and instastories featuring Ramadan in Dubai.

Wishing you a very blessed Ramadan! xx Debbie & Ishita

Drinks

Jallab Serves 4

Ingredients 8 tablespoon Jallab Syrup 2 tablespoon rose water 2 tablespoon raisins 2 tablespoon pine nuts 3 cups chilled water 1 cup black grape juice pinch of salt ice cubes

Method • • • •

Soak Pine nuts and raisins in the rose water.

Mix Jallab syrup, black grape juice, chilled water, salt in the jug.

Stir well with ice cubes and pour in tall glasses.

Top with pine nuts and raisins. Serve chilled.

Jallab is a fruit syrup popular in the Middle East made from carob, dates, grape molasses, rose water and smoked with Arabic incense.

Recipe & Image by Ritu Chaturvedi

7

Summer Cooler Serves 4

Ingredients 200 gms dried apricots 500 ml water 2 sticks of lemongrass 4 tablespoon brown sugar 1 teaspoon dry roasted cumin seeds 1 teaspoon grated ginger 2 tablespoon lime juice ice cubes mint leaves for garnishing

Method • •

•

Boil water with lemongrass and cool. Discard the lemongrass and add dried apricots. Keep it in the fridge for 3-4 hours.

Blend the soaked apricots in the blender with sugar, lime juice, ginger and cumin seeds. Adjust the consistency by adding cold water, and serve into the ice cubes filled glasses.

Garnish with mint leaves and serve chilled.

Recipe & Image by Ritu Chaturvedi

9

Kokum Sharbat Serves 2

Ingredients 12 kokums ¾ cup sugar 1 cup water ½ teaspoon black salt ½ teaspoon roasted cumin powder 1 teaspoon lemon juice (optional) ice cubes - few

Method • • • • • • •

Soak kokum in a cup of warm water for 45 minutes.

Grind the soaked kokum in the mixer (along with the water) and make a smooth paste.

In a pan add sugar and water and boil for approx 5-8 minutes and make a syrup (thick, like gulab jamun syrup) Let the syrup cool down completely.

Add the kokum paste in the sugar syrup and mix well.

Strain the syrup through a fine sieve. Now add black salt, roasted cumin powder and lemon juice in it. The kokum sharbat concentrate is ready.

You can easily store this concentrate in the refrigerator for a week.

To serve • Add 3 cups of chilled water and ice cubes in the concentrate (optionally add some mint leaves) • Apply some lemon juice on the rim of the serving glass.

• Mix some sugar and roasted cumin powder and spread it in a plate.

• Dip the glass rim in this mixture. Gently pour the sharbat in the glass and serve. Pour into the flask.

Recipe & Image by Anjana Chaturvedi

11

Chai ~ Tea Serves 2

Ingredients 2 cups of water 1 tea bags 4 heaped teaspoon of sugar ½ tin rainbow milk ½ teaspoon of cardamom powder

Method • • •

Boil the water and add the tea bag, seeping it in for 2 minutes.

Add the sugar, milk and cardamom powder and boil for a few more minutes.

Pour into the flask.

Recipe by Shafe; Image by Sayana Rahiman

13

Mexican Horchata ~ A cooling alternative for Salep Serves 2

Ingredients 1/3 cup long grain rice 1 1-inch piece Mexican cinnamon 2 1-inch strips lime or lemon zest plus grated lime zest, for garnish 1 cup whole blanched almonds, lightly toasted 1 cup sugar 1⁄2 teaspoon. pure vanilla extract

Method • • • •

• • •

Put the rice in a blender or spice grinder and process until it’s completely pulverized, with a flour like texture.

Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let it sit overnight Transfer the mixture to a blender and blend until as smooth as possible.

Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible.

If you have lots of bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloths once again.

Stir in the sugar and vanilla, then taste and add more sugar if you like.

Serve over ice, garnished with fresh lime zest or sprinkle freshly grated cinnamon.

Recipe & Image by Swati Bansal Rao

15

Dips & Salads

Shamandar ~ Beetroot Dip Serves 4-6

Ingredients 6 medium beetroot 1⁄4 cup yoghurt 2 garlic cloves, crushed 2 tbs tahini pinch of cumin juice and zest of 1 lemon juice and zest of 1⁄2 orange sea salt mint leaves, to garnish extra virgin olive oil

Method •

•

Heat the oven to 200°C. Wash, dry, and coat each beetroot with olive oil. Wrap each one individually and place on a baking sheet. Roast for approximately 1 1⁄2 hours until they are cooked through. Remove and cool completely. Put on some gloves. Peel the cooked beetroot, dice finely, and place in a bowl.

Mix the yoghurt, garlic, tahini, cumin, zest, lemon juice, orange juice, zest and salt to make a dressing. Pour over the chopped beetroot and fold to combine well. Place in small shallow dishes, drizzle on olive oil and garnish with mint leaves.

Recipe & Image from Suzanne Husseini's When Suzanne Cooks

19

Homemade Hummus Serves 4

Ingredients 250 gms dried chickpeas 1 teaspoon soda bicarbonate 1.5 lt of fresh water 270 gms tahini paste (available in regular supermarkets) 4 tablespoon lemon juice 4 garlic cloves, crushed 100 ml ice cold water salt pine nuts parsley

Method • • •

• • • •

Soak the dried chick peas in cold water a day before. Leave them overnight.

Next day, drain the chickpeas. Place a medium saucepan on high heat and add the chickpeas and soda bicarbonate. Cook for about 3 minutes, stirring constantly.

Add 1.5 lt of fresh water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas can cook for anywhere between 20 to 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas.

Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic and 1 ½ teaspoon of salt.

Finally, slowly drizzle in the iced water and allow it to rest until you get a very smooth and creamy paste, about 5 minutes.

Transfer the hummus into a bowl and cover it with a cling film. Let it rest for about 30 minutes. Drizzle a bot of olive oil, sprinkle some toasted pine nuts and freshly chopped parsley on it. Use straight away or refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

Adapted from Ottolenghi's Jerusalem

Recipe & Image by Swati Bansal Rao

21

Baby Spinach Salad with Dates and Almonds Serves 4

Ingredients 1 tablespoon white wine vinegar ½ medium red onion, thinly sliced 100 gms Medjool dates, pitted and quartered 30 gms unsalted butter 2 tablespoon olive oil 2 small pitas, about 100 gms, roughly torn 75 gms almonds, roughly chopped 2 teaspoon sumac ½ teaspoon chilli flakes 150 gms baby spinach 2 tablespoon lemon juicer salt pine nuts parsley

Method • •

• •

Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 20 minutes and then drain any residual vinegar and discard.

Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown.

Remove from the heat and mix in the sumac, chill and ¼ teaspoon of salt. Set aside to cool.

Toss the spinach leaves with the pita mix in a large bowl.

Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Recipe & Image by Swati Bansal Rao

23

Raw Artichoke Salad Serves 4

Ingredients

Pear and Goat Cheese Tart Serves 4-6

Ingredients

raw heart of artichoke, thinly sliced medium sized potato, peeled and cut into bitesize cubes avocado, pitted, peeled and diced 2 tbs capers handful of basil(green or purple) 1 juice of lemon 2 tbs olive oil 1 clove garlic, crushed pinch of salt and pepper

Method

Clean the artichokes. Rinse it thoroughly with water, and place it upside down on a clean cloth to dry. Cut off about 3 cm from the top of the artichoke. Using kitchen scissors, trim the pointed part of the leaves.

Start removing the dry green leaves starting with the outermost, pulling it downward.

Continue doing this till you reach the soft pale leaves. Peel off and clean the stem using a sharp knife. Cut it into two halves.

Remove the purple leaves and the inedible Method using a small spoon. Put the ready • Slice the onion into thin slivers and sauté in a hot pan chokes till they start to change color. Add 1 tablespoon off the ½halves cup immediately in water with some of water to loosen the onions; pour in the rest of the water lemon juice so it won’t change color. and cook until most of the water evaporates and you are • Prepare the dressing by adding juice of left with beautifully caramelized onions. lemon, olive oil, crushed garlic clove, salt • Beat the egg and milk together and set aside.

• Pre-heat the oven to 150ºC. Thaw out the frozen puffand pepper. pastry sheet as per package directions and gently• lay on a half of the dressing on the potatoes Pour clean, floured kitchen surface. With a rolling pin, shapeand as put in an oven for roasting. desired without working or pressing it too much.

• Once the potatoes are done, toss in all the • Lightly spray the sheet with a baking spray. Leaving an inch ingredients. border on all sides carefully spread the caramelized onions.

1 x 27 5gms frozen puff pastry sheet handful of flour to dust kitchen surface 1 medium sized red pear 100 gms rocket leaves, washed 50 gms soft goats cheese 1 large red onion ½ cup water 1 egg 1 tablespoon milk baking spray

• • •

•

With a pastry brush, lightly brush the inch border with the egg wash and bake for 20 minutes or until it changes color to a crisp golden brown.

While the base is cooking, with a peeler, carve out thin slices of pear and set aside.

Once the pastry base is done, allow cooling for 5-10 minutes and top with thin slivers of pears, rocket leaves, and loosely crumbed goats’ cheese.

Serve with a glass of red grape beverage.

Recipe & Image by Drina Cabral

Recipe & Image by Nisreen M. Shawwa

25

Greek Salad Serves 4

Ingredients 2 cups purslane leaves or lamb lettuce 2 Lebanese cucumbers, halved lengthwise and then sliced 2 cups cherry tomatoes 2 green bell peppers, deseeded and sliced ½ red onion, finely sliced ½ cup whole Kalamata olives 4 tablespoon capers 2 tablespoon fresh dill, finely chopped 200 gms feta cheese 1 teaspoon dried oregano 3 teaspoon olive oil 1 tablespoon red wine vinegar coarse salt and freshly milled pepper to taste

Method • • •

In a salad bowl, combine purslane leaves/lamb lettuce, cucumber, tomatoes, onion and bell peppers. Sprinkle over the capers and olives and finally the chopped dill.

Whisk olive oil and vinegar and season to taste with salt and pepper. Pour over the salad and toss.

Sprinkle dried oregano over feta cheese, and place as a big piece on top of the salad. Alternatively, cut the feta into cubes and sprinkle over the salad. Ready to serve.

Recipe & Image by Anja Schwerin

27

Pear and Goat Cheese Tart Serves 4-6

Ingredients 1 x 275 gms frozen puff pastry sheet handful of flour to dust kitchen surface 1 medium sized red pear 100 gms rocket leaves, washed 50 gms soft goats cheese 1 large red onion ½ cup water 1 egg 1 tablespoon milk baking spray

Method •

• •

•

• • •

Slice the onion into thin slivers and sauté in a hot pan till they start to change color. Add 1 tablespoon off the ½ cup of water to loosen the onions; pour in the rest of the water and cook until most of the water evaporates and you are left with beautifully caramelized onions.

Beat the egg and milk together and set aside.

Pre-heat the oven to 150ºC. Thaw out the frozen puff pastry sheet as per package directions and gently lay on a clean, floured kitchen surface. With a rolling pin, shape as desired without working or pressing it too much.

Lightly spray the sheet with a baking spray. Leaving an inch border on all sides carefully spread the caramelized onions.

With a pastry brush, lightly brush the inch border with the egg wash and bake for 20 minutes or until it changes color to a crisp golden brown.

While the base is cooking, with a peeler, carve out thin slices of pear and set aside.

Once the pastry base is done, allow cooling for 5-10 minutes and top with thin slivers of pears, rocket leaves, and loosely crumbed goats’ cheese.

Serve with a glass of red grape beverage.

Recipe & Image by Drina Cabral

29

Zalatat Raggi Wa Jeben ~ Watermelon and Cheese Salad Serves 2-4

Ingredients ½ small watermelon ¾ cup cubed halloumi or feta cheese 2–3 tablespoon rose water fresh mint or basil, to taste

Method • • •

Peel the watermelon and cut into even bite-sized rectangular pieces.

Layer between two similarly sized cubes of cheese.

Sprinkle with rose water and garnish with fresh mint or basil.

Recipe & Image from Raghad Al Safi's The Iraqi Table

31

Zalatat Al Jezar Bil Zebeeb Wel Joz ~ Carrots with Walnuts & Sultanas Serves 4-6

Ingredients 3 tablespoon olive oil ¼ cup canned chickpeas 1 clove garlic 1 tablespoon lemon juice 1 tablespoon tahini salt and pepper 3 tablespoon coconut oil to taste 4 tablespoon coarsely chopped walnuts 4 large carrots ¼-½ cup boiling water ¼ teaspoon cumin 3 tablespoon sultana raisins 1 tablespoon chopped coriander

Method • •

•

In a blender, combine the olive oil, chickpeas, garlic cloves, lemon juice, tahini and salt and pepper to a smooth consistency, to make the dressing.

In a skillet heat the coconut oil, fry the walnuts and set aside. Peel the carrots and slice thickly. In the same oil, sauté the carrots for 3–4 minutes and add the boiling water (¼ to ½ cup) and cumin. Cook uncovered until the carrots absorb the water, stirring occasionally. The carrots should still be firm and a bit crunchy. To serve, cover the plate with the dressing and arrange the carrots and walnuts with orange zest, sultana raisins and coriander on top in layers.

For a tasty variation, add roast pumpkin instead of carrots.

Brush the pumpkin pieces with coconut oil and roast for 15 minutes in the oven before adding the raisins, coriander, orange zest and walnuts.

Recipe & Image from Raghad Al Safi's The Iraqi Table

33

Recipe & Image by Anja Schwerin

Berry Salad with Orange Cream and Pistachios Serves 3-4

Ingredients Salad 1 cup strawberries, quartered 1 cup fresh blackberries 1 cup fresh blueberries ½ cup pomegranate arils Fresh mint leaves ¼ cup pistachios Dressing 1 cup whipping cream 3 tablespoon honey 1 teaspoon orange blossom water

Method •

• •

Combine honey, orange blossom water and chilled whipping cream in a chilled metal bowl. With a mixer on low speed, beat cream mixture until it starts to thicken. As the cream gets heavier, turn up the speed. Keep whisking until consistency has soft peaks.

Toast whole pistachios in a dry pan over low heat.

Shake the pan regularly to ensure even roasting and avoid burning. Let cool, then finely chop. Set aside.

Mix salad ingredients in separate serving bowls.

Garnish with more mint leaves. Top with Orange cream and sprinkle over the roasted chopped pistachios. Ready to serve.

35

Stuffed Eggplant Serves 3-4

Ingredients 2 large eggplants 1 medium red onion, chopped 3 cloves garlic, finely minced 2 large tomatoes, chopped ½ cup of Water 1 organic vegetable stock cube 250 gms finely ground lamb 3-4 sprigs of fresh oregano 2 tablespoon thick red tomato paste 1 ½ teaspoon 7 spice mix 1 teaspoon black pepper 1 teaspoon salt or according to taste 2-3 tablespoon olive oil

Method • •

•

• •

Pre-Heat the oven to 180ºC. Slice the eggplants in half and scoop out the flesh from the center keeping enough on the skin to help hold its shape and set aside. If the scooped-out centers have soft and tender seeds (as you would normally find in black eggplants), save them to prepare the stuffing. Most often times in the case of coloured eggplants, whether it be yellow, green or white, the seeds and the skin both tend to be slightly tough and bitter; in such a case just discard the centers.

Sauté the onions and garlic till soft and translucent.

Add in the chopped tomatoes with the stock cube.

If your eggplants have soft centers, finely chop the scooped out flesh and incorporate into the mixture.

Pour in the water and allow to simmer till the stock cube has dissolved thoroughly. Add in the minced lamb and keep stirring to breaking any lumps that form in the process. Finally, add in the tomato paste and season the mixture with the 7 spice mix, pepper, salt and some freshly chopped oregano.

Allow to simmer on low heat for 5-10 minutes till the flavours have blended together.

Fill the eggplant halves with a heaped dollop of the minced lamb mixture and bake in the oven for 40 minutes with a generous drizzle of olive oil.

Recipe & Image by Drina Cabral

37

Soups

Humus Sham ~ Egyptian Chickpeas Soup Preparation time: 8 minutes Cooking time: 25 minutes Serves 6

Ingredients

2 cans chickpeas, pre-cooked 1 onion, cut into 8 pieces 2 big tomatoes, cut into 4 pieces 2 Tbs tomato paste 4 garlic cloves, crushed 1 teaspoon cumin ½ teaspoon black pepper ½ teaspoon chili powder 1 teaspoon salt 8 cups water 2 Tbs olive oil

Method • • • • •

In a deep pan, heat the olive oil and add in the onion. Stir for few minutes.

Add in the garlic, tomatoes, tomato paste and keep cooking for few minutes.

Add the chickpeas, the spices and pour on the water.

Keep cooking for 20 minutes to help the chickpeas to get all the flavors.

Squeeze some lemon juice on before serving. Enjoy!

Recipe & Image by from Assia Othman

41

Jeeraka Kanji ~ Cumin Flavoured Rice Soup Serves 4

Ingredients 1 cup Basmati rice ½ tbs fenugreek seeds 4 teaspoon ghee 3 teaspoon cumin ½ a coconut, grated 1 and ½ teaspoon turmeric powder salt to taste 1 garlic pod (optional)

Method • •

•

Make a paste of coconut, cumin and garlic. Keep aside.

Boil rice with fenugreek and turmeric powder in enough water to immerse the rice completely. Add some more water If the soup looks dry.

Add the coconut, cumin and garlic paste, and mix.

Recipe by Shafe; Image by Sayana Rahiman

43

Shorabet Adas Binni ~ Brown Lentil Soup with Fresh Herbs and Lime Serves 4

Ingredients 1 cup brown lentils, washed and drained 1 medium onion, finely chopped 4 cloves garlic, crushed 8 cups chicken broth or broth made from the bones 1 teaspoon cumin seeds 4 cardamom pods 3 cloves 4 black pepper corns 1 bay leaf 2 small cinnamon sticks salt & pepper to taste 1 bunch, finely chopped coriander a dash of extra virgin olive oil toasted pine nuts for garnish

Method •

• • •

In the pressure cooker, heat the oil and add the crushed garlic and chopped onions. Cook until translucent but not browned. Add the washed lentils and stir to mix. Season with salt & black pepper. Pour the broth over and stir scraping the bottom of pot. Add the spice pouch and stir again. Bring to a gentle boil, seal with the lid and cook for 15 minutes. If you are not using the pressure cooker, then cook until the lentils are soft adjusting liquid levels as necessary.

Meanwhile, in a small skillet, heat 2 teaspoon of olive oil in a small frying pan and stir fry the coriander with 1 clove of finely chopped garlic, only until the coriander is wilted. Add the mixture to the soup and stir well.

Serve hot garnished with toasted pine nuts and alongside a wedge of lime and a piece of toasted spicy coriander and garlic bread.

For the toasted spicy coriander and garlic bread: Toast some pita bread wedges or disks until crisp. In a small skillet, heat 2 teaspoon of olive oil in a small frying pan along with 1 crushed clove of garlic and 1-2 finely chopped green chillies and sauté until translucent. Add 2 tablespoon finely coriander and stir-fry until the coriander is wilted. Spread the mixture over the toasted bread and serve with the soup.

Recipe & Image by Dima Sharif

45

Shorbah Del Hout ~ Moroccan Fish Chowder Prep Time: 15 minutes Cook Time: 25 minutes Serves 4

Ingredients

300 gms fish fillet (any available kind) 2 tablespoon parsley leaves, chopped 2 tablespoon coriander leaves, chopped 1 carrot, finely cubed 1 celery stalk, finely cubed 1 potato, finely cubed 4 cups fish stock 2 bay leaves Sprinkle of ground nutmeg ½ teaspoon ground ginger ½ teaspoon ground white pepper ½ teaspoon ground cumin 2 garlic cloves, crushed 1 tablespoon olive oil 1 tablespoon butter

Method • • • • • • • •

Using a food processor, minutesce the fish, garlic, coriander, and the parsley till all combined and fine.

Form little balls, walnut size, from the mixture and set aside.

In a pot, heat up the olive oil and the butter. Fry the prepared fish balls till golden from all sides.

Remove from the pot and set aside.

In the same pot, add carrots and celery, and stir together for 5 minutes.

Add potatoes, spices and fish stock, leave to simmer till all vegetables are tender.

Drop fish balls into the soup, and sprinkle some finely chopped parsley.

Serve with lemon wedges, coriander and stir-fry until the coriander is wilted. Spread the mixture over the toasted bread and serve with the soup.

Recipe & Image by Assia Othman

47

Seafood Miso Soup Serves 4

Ingredients ½ large white onion julienned 1½ tablespoon finely grated ginger 500 gms of assorted seafood (i used a mix of prawns and clams in shell) 4 cups water 4 cups vegetable broth ½ cup bonito flakes (katsuoboshi) 2 ½ tablespoon red miso paste 2 sheets of wakame (seaweed) cut into strips and soaked 100 gms dried black fungus chopped and soaked 150 gms silken tofu cut into 2 cm cubes 100 gms dried shitake soaked 250 gms rice noodles chives

Method •

• • •

• •

To get the Dashi ready; In a pot, sauté the white onion and add in the seafood as soon as it starts to turn soft and change color. Sauté the seafood for a couple minutes with the onions, season with salt and pepper and set aside the contents of the pot in a separate bowl.

In the same pot, add in the ginger and vegetable broth and bring to a roaring boil. Mix in the bonito flakes and 3 cups of water and bring down the heat to a low simmer.

Once the bonito flakes are in, your dashi is typically ready and you don’t want to break down the flavors by extensively boiling it.

As the broth starts to bubble, strain the mixture through a sieve and set your dashi back on the stove. Whisk in the miso paste with the last cup of water and incorporate into your dashi allowing the flavors to even out.

Add in the black fungus, shitake and rice noodles; and incorporate the seafood that was set aside earlier on. Once the rice noodles are done, your miso is ready to be served.

In the center of a bowl, place the slivers of soaked seaweed and a tablespoon of silken tofu (3-4 cubes). Ladle in the broth and seafood gently, and finally garnish with freshly chopped chives.

Recipe & Image by Drina Cabral

49

Tagines

Vegetables Tagine (Tamazight style) Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 4

Ingredients

800 gms lamb meat, cut to medium cubes 1 big onion, finely chopped 2 garlic cloves, crushed 200 gms peas 4 artichokes hearts, cleaned well 2 carrots, cubed 2 potatoes, cubed 1 tablespoon parsley leaves, finely chopped 1 tablespoon coriander leaves, finely chopped 1 large tomato, cubed 1 teaspoon ginger 1 teaspoon turmeric ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon fresh oregano leaves ¼ cup argan oil

Method • • • • • •

Rub meat cubes with argan oil, garlic and the rest of the spices.

Put in a pot on medium heat, and toss on both sides till nicely golden.

Add onion and mix well.

Add parsley, coriander, and tomato cubes. Mix well then add carrots, artichokes and two cups of hot water. leave it to simmer for 20 minutes.

Add potatoes and peas, and leave for another good 25 minutes.

Serve the stew with Moroccan bread or white rice.

Recipe & Image by Assia Othman

53

Stuffed Tomatoes Tagine Preparation time : 10 minutes Cooking time: 25 minutes Serves 5

Ingredients

5 big tomatoes 5 eggs 3 tablespoon coriander, chopped 3 tablespoon Parsley, chopped 2 tablespoon tomato paste 1 can diced tomatoes 100 gms feta cheese 100 gms emmental cheese, grated ½ teaspoon ginger ½ teaspoon cumin 1 teaspoon paprika 1 teaspoon salt ½ teaspoon black pepper 2 tablespoon olive oil l

Method • • • • • • • •

Cut the tomatoes from the top, remove the seeds and sprinkle with some salt. Turn it opened side down in a plate in keep aside to remove excess of water .

In a deep bowl, mix the parsley with coriander, tomato paste, spices, garlic qnd olive oil to form a “sharmoula”.

Take one big tablespoon from the sharmoula and add it to the canned tomatoes. Bring to boil in a tagine for few minutes.

Meanwhile, mix the rest of sharmoula in the bowl with fetta and emmental cheese.

Divide the eggs, the egg yolks should be not beaten, but place them carefully in a small bowl to use them in the last step of the recipe.

Add the egg whites to the sharmoula-cheese mixture. Mix well, then full the tomatoes with this mixture.

Place the egg yolks on the top of each tomato for a beautiful look. And place the tomatoes on the top of the tomato sauce boiled previously in the tagine.

Low the heat, cover the tagine and keep cooking for 15 minutes until the eggs are done.

This recipe can also be cooked in the oven.

Recipe & Image by Assia Othman

55

Creamy Fish & Capsicum Tagine Preparation time : 10 minutes Cooking time: 35 minutes Serves 4

Ingredients

800 gms Sword fish loins 6 garlic cloves, thinly sliced 1 red capsicum 1 yellow capsicum 1 green capsicum 4 teaspoon chives, chopped 2 lemon, juiced ¼ teaspoon cumin ¼ teaspoon ginger ½ teaspoon white pepper 1 teaspoon salt 2 cups cooking cream 2 tablespoon butter

Method • • • • • • •

Start by roasting the capsicums on the top of your stove or in the oven, until it becomes dark.

Rub into a plastic bag and keep rest for 10 minutes.

Peel the capsicums and remove the dark burned skin. Dice the capsicums and keep aside.

Seasoning the fish with salt and pepper. Squeeze on the top the lemon juice.

Heat the butter in a pot. And cook in the fish from both sides to give him a very light golden color.

Add in the garlic, the diced capsicums and the cumin. Keep cooking for 10 minutes.

Now add the cream, low the heat then cover. Cook for additional 10 minutes.

Sprinkle with chives before serving. Enjoy!

Recipe & Image by Assia Othman

57

Lamb & Date Tagine Serves 4

Ingredients 1.5 kg lamb shanks (roughly 3 large pieces) 100 gms pitted and chopped dates 1 inch thumb size piece of ginger (chopped) 2 garlic cloves (chopped) 1 teaspoon paprika 2 teaspoon cumin 2 teaspoon cinnamon 1 teaspoon nutmeg 2 tablespoon vegetable oil 1 large onion chopped 1 stick cinnamon

Method • • • • •

• •

For the marinade: blend the chopped ginger, garlic and dates (with a couple tablespoons of water to loosen the mixture) and combine with paprika, cumin, cinnamon and nutmeg to make a paste.

Coat the lamb shanks evenly and pop into a large zip lock bag or container to marinate over night (or for a minimum of 8 hours).

Pre-heat the oven to 165ºC Heat up the vegetable oil in a Dutch oven or a good Tagine pot. Pop in the lamb shanks and cook on high heat for roughly 30 seconds or until browned on all sides. Do this one by one and set aside.

In the same oil cook the onion until brown. Add in the Cinnamon stick, star anise, black cardamom pods and cook for 1 minute. Add the salt, pepper, stock cube, the tomato puree and the rest of the marinade into the pot; bring it to a simmer and then add half a cup of water with the juice of lemon, the lemon zest and saffron milk to loosen the paste.

Pop in the potatoes and the browned lamb shanks; once it starts to simmer, give it a stir, place the lid on and cook in the oven for 3 hours, occasionally stirring.

Serve with a garnish of parsley over a fluffy bed of couscous.

Notes • Zip lock bags work better than containers as it coats the marinade evenly all around the meat.

• Make sure to bring the marinated shanks to room temperature before cooking • Crush the cardamom pods open enough to see that the nose has split open (you don’t want to smash it to bits). This will allow for the aromas to better infuse the dish. Alternatively a couple gentle hit with a rolling pin should do the trick.

• Saffron milk: With a couple teaspoon of milk in a mortar, crush the saffron threads until split open. Alternatively you can also use water. Splitting them open is the best way to maximize the aromatic flavor of saffron.

Recipe & Image by Drina Cabral

59

Fish & Seafood

Samak Masgouf Serves 5

Ingredients 1 whole, fresh, oily fish salt, pepper and tamarind to taste 2 sliced tomatoes 2 sliced onions

Method •

•

•

Cut fish lengthwise. Butterfly, clean, wash and sprinkle with salt, pepper and tamarind. Make two incisions on the outer side of the fish skin. Prepare an open fire and spear a pair of sticks into the ground, approximately 30 centimetres away from the flame. Using these sticks, spear the incisions into the fish, and facing it inwards, allow the fish to cook for approximately 50 minutes to an hour, until well barbequed.

Lay the fish on its back and allow it to cook for an additional 10 minutes. Serve with tomato and onion slices.

Recipe & Image from Raghad Al Safi's The Iraqi Table

63

Spiced Crab Cakes with Savory Yoghurt Dip Serves 5

Ingredients For the crab cakes 750 gms freshly de-shelled boiled crab meat 1 ½ cup bread crumbs 1 cup grated cauliflower florets 1 tablespoon chilli powder 1 tablespoon turmeric powder ½ tablespoon coriander powder ½ teaspoon pink pepper powder (black pepper can be used instead) salt to taste 2 eggs, whisked For the yoghurt dip 2 cups thick yoghurt 1 teaspoon black salt ½ teaspoon cumin powder 1 teaspoon black pepper powder sprinkle of freshly chopped dill

Method • • • • •

In a large bowl, evenly mix together the freshly pulled crab meat, 1 cup of bread crumbs (reserve the ½ for coating), ground spices, grated cauliflower and eggs.

Roll into medium sized balls and pat down lightly to flatten. If the mixture is too soft and doesn’t hold, add in more bread crumbs to tighten the cakes.

Coat the crab cakes with bread crumbs and set aside. At this stage you can also choose to freeze them if you would like to bake or fry at a later date.

In a hot pan on medium heat, fry the cakes until golden brown; this should cook the cauliflower enough to maintain its crunchiness as well.

For the Yoghurt - Mix together all the ingredients of the yoghurt dip and refrigerate for at least 30 minutes before serving.

Recipe & Image by Drina Cabral

65

Samakeh Mahshyeh ~ Oven-grilled Stuffed Whole Fish Serves 4

Ingredients 1 medium size whole fish, red snapper or any white meat fish works 6 large garlic cloves, peeled and finely sliced 1 medium onion, halved and sliced 1 green chilli, finely chopped (optional for spicy) 1 green capsicum, finely sliced 1 bunch parsley, finely chopped 1 bunch coriander, finely chopped 1 tablespoon shatta (prepared Arabic-style red pepper flakes sauce) 3 lemons, juiced ¼ cup olive oil a pinch of ground all spice a pinch of ground cardamom 1 teaspoon cumin salt and black pepper to taste

Method • •

•

•

Brush a baking tray with seasoned olive oil.

Rinse the fish with cold water to clean and pat dry. Score the fish diagonally, head to tail on both sides. Rub the fish on both sides with a lemon wedge, then season with salt, black pepper and spices. Place the fish on the prepared baking tray.

In a large bowl, mix well together the chopped herbs, sliced onion, garlic, capsicum, chopped chilli and shatta, then season with salt and black pepper, and the same spices you seasoned the fish with, along with olive oil. Fill the cavity of the fish and the creases with this mixture, and place the remaining filling around the fish in the baking tray. Sprinkle the remaining lemon juice all over, add 1 ½ cups fish broth or water and drizzle all lightly with olive oil. Cover and bake in 190C oven for 20-30 minutes depending the size of the fish.

Remove the foil, and continue to cook for 10 more minutes or until the flesh flakes easily. Broil to brown if necessary. Serve hot with pita bread and baqdoonsyeh (tahini sauce mixed with 2 tablespoon finely chopped parsley) or plain tahini sauce.

Recipe & Image from Dima Al Sharif's Plated Heirlooms

67

Meat, Poultry & Rice

Algerian Bourek Serves 4

For the Bourek 1 packet of brick sheets or diouls

Ingredients For the Filling 1 teaspoon vegetable oil to fry the filling in 1 big onion minced 500 gms ground beef ¼ teaspoon cinnamon ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon minced parsley 1 egg 100 gms shredded cheese to taste

Alternatively spring roll sheets Enough vegetable oil for deep frying the boureks Lemon Wedges for Serving

Method • • • • • • • •

Heat the oil in a saucepan, and sauté the onion until translucent on medium heat.

Add the ground beef, making sure you break it into lumps using a wooden spoon.

Add the cinnamon, salt and pepper. Cover this mixture and let it simmer on a low heat setting for 10 minutes, making sure you mix it from time to time.

Add the parsley.

Take the pan off the heat. Add the egg and quickly mix it with the meat.

Put it on a low heat setting again and add the cheese. Once the cheese is melted, it is ready.

Put in a bowl, cover and let it cool.

Roll the boureks following the directions on the brick sheet package.

Deep fry them and serve hot with lemon wedges.

Recipe & Image by Radia Si Youcef

71

Masala Lamb Scotch Eggs Serves 10-12

Ingredients

For the Bourek 1 packet of brick sheets or diouls

Alternatively ½ kg Lamb minced spring roll sheets 8 eggs Enough vegetable oil for deep frying the 3 diced medium sized onions boureks 1 inch ginger crushed 3 garlic cloves crushed Lemon Wedges 4 green chilies ( tone this down if your heat tolerance is low)for Serving ¼ cup chopped fresh coriander 1 ½ teaspoon coriander powder ¼ teaspoon garam masala 2 teaspoon salt, adjust to taste 200 gms bread crumbs 3 egg white oil enough to deep fry

Method • • • • • • • • • • • •

Boil enough water to immerse 8 eggs and bring to a boil.

Add the eggs and keep immersed for 3 to 4 minutes Take them out and put them in cold water for a bit.

In a deep skillet pan add 2 tbs of oil and saute ginger, garlic and green chilli till the ends start to darken.

Add chopped onions and saute till they soften. Add the coriander powder, garam masala and salt.

Add the minced lamb and saute till the mixture becomes dry and crumbly. Then add the coriander leaves After the meat mixture has cooled, a finer paste can be achieved by blending half the meat mixture in a food processer and adding it back to meat mixture.

De-shell the eggs and the shape the meat mixture around it shaping it with your fingers. Cool hands work best for this. The meat should be atleast 1 cm thick, if the layer is too thin, it will break open when fried.

Roll meat encased eggs in egg white before rolling them in bread crumbs. Make sure the bread crumbs and evenly coated.

Heat the oil in a deep pan and carefully lower the eggs. Deep fry them for 4 to 5 minutes, turning them every so often until the bread crumbs go brown and gold.

Take them out and drain the oil on a paper towel.

Deep fry them and serve hot with lemon wedges.

Recipe by Shafe; Image by Sayana Rahiman

73

Goan Egg Sourak Serves 4

Ingredients 4 dried red Indian chillies 1 tablespoon coriander seeds 2 heaped tablespoon freshly ground coconut powder 1 teaspoon cumin fistful of tamarind separated from the stones and grit (or 2 tablespoon of tamarind paste) 1 teaspoon turmeric powder 1 cup water 1 medium onion finely diced 1 teaspoon Salt 2 cups coconut milk 3 tablespoon tomato paste 3 dried mango peels (the tangy Indian ones) 12-13 quail eggs

Method •

•

• • •

Start by making the paste; in a blender grind together the chillies, coriander seeds, cumin seeds, turmeric powder, freshly ground coconut, tamarind and water to a thick and smooth paste. heat a tablespoon of vegetable oil in a saucepan.

Massage the onions with a teaspoon of salt, squeezing out all the flavor with your hand; once this is done pop it into the saucepan and cook for under a minute (the reason being that the onions aren't going to be sautéed or fried, hence the flavor needs to be brought out by massaging them with salt before adding it into the saucepan).

Add the paste and cook for 3-4 minutes. Add coconut milk, tomato paste and mango peels; bring to a boil, constantly stirring the ingredients.

Once the curry is bubbling hot pop in one egg at a time; allowing each to cook for about a minute before you drop the next one in.

If you like your eggs runny, set a timer and pull the eggs out into a separate bowl after cooking each of them for 5 minutes until all of the eggs are cooked.

Add them all into the curry right before serving and cook for just a couple minutes right before serving.

Recipe & Image by Drina Cabral

75

Manti Serves 4

Ingredients Dough 2 cups flour 1 teaspoon salt 5 tablespoon olive oil 1 egg ½ - ¾ cup flour for rolling Filling 500 gms ground beef or lamb 1 chopped onion 2 tablespoon oil 1⁄2 teaspoon paprika pinch of chilli (optional) 3 tablespoon parsley (optional) salt and pepper to taste butter as required

Cooking Broth 3 cups chicken stock 2–3 tablespoon tomato paste salt and pepper to taste Yogurt Sauce 1 ½ cup Greek yogurt 2 cloves crushed garlic salt and pepper to taste Garnish 2 tablespoon olive oil sumac and chilli to taste

Method • • • • • • • • •

Preheat the oven to 175°C / 350°F / Gas Mark 4.

To make the dough, place the our in a bowl and form a well in the centre. Whisk the eggs, salt, olive oil and water, and add to the well in the flour. Combine ingredients to form a dough and knead until smooth. Cover the dough with a tea towel and set aside for 30 minutes.

To make the filling, combine the meat, onion, oil, paprika, chilli, parsley (if desired), salt and pepper.

Roll the dough at and cut into 4-centimetre squares. Place one teaspoon of filling into the centre of each and use your fingers to pinch the ends to seal into a small dumpling.

Place the dumplings on a greased baking tray and lightly butter the top of each shell. Cook in a preheated oven for about 45 minutes or until golden brown.

To make the cooking broth, bring the chicken stock, tomato paste, salt and pepper to a boil and simmer in a saucepan.

When dumplings are cooked, ladle broth over the top. Return the pans to the oven and bake for an additional 5–10 minutes or until most of the broth is absorbed.

To make the yogurt sauce, combine the yogurt, garlic and salt.

To serve, remove the manti from the oven, top with yogurt sauce and garnish with sumac, chilli and olive oil.

Recipe from Raghad Al Safi's The Iraqi Table

77

Qouzi ~ Stuffed Lamb on Rici Serves 10-12

Ingredients Stuffing ¼ cup vegetable oil 3 chopped onions 1 kg cubed lamb 10 cups water 5 cups rice 1 cup raisins 1 cup shelled peas ¼ cup baharat spices* 1 cup pistachios salt and pepper, to taste

*Baharat Spices

½ tablespoon turmeric 1 tablespoon cardamom ½ tablespoon cinnamon ½ teaspoon fresh ground pepper ½ teaspoon ground angelica ½ teaspoon nutmeg ½ teaspoon cumin ½ teaspoon coriander seeds Mix all spices together.

Lamb 1 whole lamb (approximately 10 kg) ¼ cup olive oil salt and pepper, to taste 10 whole cloves 10 whole cardamom pods ¼ cup baharat spices You will also need a trussing needle and twine

Method •

•

•

For the stuffing, in 2 tablespoons of oil, lightly sauté the onions until soft and set them aside.

In a new frying pan, heat 2 tablespoons of oil and fry cubed lamb until cooked, then set it aside. Boil 3 cups of water, add the rice and salt. Bring to a boil for 2–3 minutes (until rice is tender), drain and set aside. Mix raisins, peas, baharat spices and pistachios, with the onion, lamb and rice.

To prepare the lamb, rub the lamb with salt (inside and out) and wash well. Once the lamb is cleaned, rub with salt, pepper and oil. Make small incisions throughout the flesh and stud with the whole cardamoms and cloves.

Stuff the lamb with the prepared stuffing and stitch it shut with the trussing needle and twine.

Rub the spices over the outside of the lamb and cook on high heat for 1 hour. Then reduce heat to low and continue cooking for 6 hours, turning halfway through.

Recipe from Raghad Al Safi's The Iraqi Table

79

Chicken Maqlouba Serves 4

Ingredients 1 onion, chopped into quarters ½ kg eggplants ½ kg cauliflower, cut into small florets 2 whole chicken cut into 4 pieces 1 ½ kg short rice 4 cloves garlic 10 gms turmeric powder 10 gms coriander 1 teaspoon of mixed spices 2 bay leaves salt & pepper to taste For Garnish 150 gms sliced almonds 50 gms pine seeds

Method • • • • • • • • • • •

Peel and cut up the eggplant into slices.

Soak 2 cups of rice in warm water with two pinches of salt and two teaspoons turmeric powder. Leave for 30 minutes.

Fry the cauliflower florets and eggplant slices until brown. In the same pan, heat the almond pieces and pine nuts until they are fried. Set aside for later.

Place chicken into a large pot and cover with water. Add the onion quarters, mixed spices and cook until the meat is done. This should take approximately 30 minutes.

Remove the meat and season with salt, saving the broth for later.

In a large pot, layer the chicken first, then the cauliflower florets and eggplant, and finally arrange the rice.

Add some salt and additional turmeric powder to the chicken stock, and then pour it on top of the stack that has just been built (1 centimetre above the level of rice).

Cook the saucepan on high heat until it boils, and then lower the heat.

When the water has evaporated and the rice is cooked fully, take the pot off the heat and leave to cool.

Flip the pot onto a serving plate slowly and carefully remove the pot.

Garnish with the fried nuts and coriander. Serve yoghurt on the side.

Recipe from Mövenpick Resort & Spa Dead Sea & Mövenpick Resort Petra (Image from our Travel Series)

81

Fakhdet Kharoof ~ Roasted Leg Of Lamb Serves 4

Ingredients 3 springs fresh rosemary pomegranate seeds for garnish chopped parsley for garnish For the leg of lamb 1 whole leg of lamb on the bone 6 garlic cloves, halved 2 tablespoon yogurt 2 tablespoon tomato paste ¼ cup olive oil 2 tablespoon pomegranate molasses 1 small onion, grated a pinch (¼ teaspoon) ground all spice a pinch (¼ teaspoon) ground cinnamon a pinch (¼ teaspoon) ground cardamom ½ teaspoon dried rosemary, crushed salt and black pepper to taste

For the roasted potatoes and garlic 4 large potatoes, peeled and quartered 2 whole garlic bulbs ¼ cup olive oil ½ teaspoon garlic powder 1 teaspoon dried rosemary leaves, crushed salt and black pepper

Method • •

• • • •

•

•

The night before roasting, trim any excess fat on the leg of lamb and score the flesh with a small knife and place the halved garlic cloves inside the holes you just created.

In a small bowl, mix together the yogurt, tomato paste, pomegranate molasses, grated onion, seasoning, spices and the crushed dried rosemary and mix all very well to combine. Drizzle slowly with olive oil while mixing to emulsify.

Place the leg of lamb in a large zip-lock bag, and add the emulsified yogurt mixture then rub the leg of lamb with the mixture to coat. Seal the bag and place in the fridge over night.

The next day, place the garlic bulbs in a deep roasting tin and drizzle lightly with olive oil then set aside.

In a small bowl mix together the olive oil, seasoning, garlic powder and the crushed dried rosemary then set aside.

Peel and quarter the potatoes and rub all well to coat with the seasoned olive oil mixture, then place the potatoes in the roasting tin with the garlic bulbs. Top all with a wire rack and place the marinated leg of lamb over the rack, then cover the tin tightly with foil paper.

Roast, covered, in a 180ºC preheated oven for 1 hour, then reduce the heat to 120ºC and roast, covered for an extra hour. Make sure to shake the tin frequently to prevent the potatoes from sticking and burning. Remove the cover and roast for 15 minutes extra or until slightly browned.

Transfer the leg of lamb and vegetables to a serving dish and place the fresh rosemary springs on the sides for garnish and sprinkle all with the fresh pomegranate seeds and chopped parsley. Serve with a side of salad and green olives.

Recipe & Image from Dima Al Sharif's Plated Heirlooms

83

Chicken Freekeh Serves 4

Ingredients 2 chicken cut into 4 pieces 10 gms of chopped onions 2 bay leaves 30 gms of olive oil 50 gms of mixed spices 50 gms of salt & pepper 20 gms of coriander 15 gms of turmeric powder 2 kg of Freekeh or crushed green wheat

Method • • • •

Boil chicken for 45 minutes adding salt and pepper (remove chicken pieces aside for later).

Soak Freekeh in water. Drain it and stir with olive oil on medium heat. Add onion, and keep stirring until Freekeh dries a bit.

Add spices and the chicken stock (1.5 cm above the level of Freekeh).

Fry the chicken pieces and add them to Freekeh on the side and garnish with fried almonds and pine seeds. Serve with yoghurt.

Recipe from Mövenpick Resort & Spa Dead Sea & Mövenpick Resort Petra (Image from our Travel Series)

85

Sweet Treats

Monochrome Chocolate Cake with Hamsa motif Serves 6

Ingredients 100 g dark chocolate (e.g. 85%), chopped 3⁄4 cup (187.5 ml) grapeseed Oil 1 cup castor sugar 1 teaspoon vanilla 4 eggs 1 ½ cups self-raising our 60 ml cream For the fudge frosting 150 gms white chocolate 150 gms butter, softened 1 ½ cups icing sugar, sifted For the Hamsa (or “Fatima’s hand”) decoration 100 gms dark chocolate

Method • • • • • •

•

• •

•

Preheat oven to 170°C. Melt chocolate in the microwave.

In a large bowl, mix melted chocolate and oil, then add eggs and vanilla and whip vigorously.

Add cream, then put the electric mixer away.

Add self raising flour through a sifter and incorporate gently but thoroughly with a wooden spoon.

Spoon into prepared pan and smooth the cake’s surface.

Bake for around 40 minutes or until a skewer inserted into the centre comes out clean. It could take from 35 minutes up to about 50, depending on the diameter of your tin.

For the frosting, melt chocolate then leave to cool slightly.

Whip up butter until fluffy, then start adding icing sugar.

When combined, add cooled melted chocolate gradually until smooth. Add more icing sugar if mixture is too loose.

Using a butter knife and a cup with very hot water (dip and dry off to assist spreading as the frosting starts to stick to the knife rather than the cake) smooth on the frosting.

Put the cake in the fridge to cool for 1 hour.

Warm the remaining dark chocolate in the microwave.

Taking a firm plastic bag (e.g. a snap-lock freezer bag), spoon the chocolate into one corner. Snip the tiniest amount off the corner to make a decorating pen. If you are lucky, you may have a store-bought decorating pen, or a clean squeezable bottle with a very fine nib.

Decorate as desired, then chill cake further until you are ready to eat.

Recipe & Image by Sarah Walton

89

Luquom - Turkish Delights Serves 6-8

Ingredients 2 ½ cups sugar 2/3 cup cornstarch ¼ teaspoon citric acid or cream of tartar 3 ½ cups water ½ tablespoon lemon juice 1 tablespoon rose water ½ teaspoon mastica 1 cup icing sugar ½ cup nuts, chopped dried fruits, or similar

Method • •

• •

In a pot, make a syrup by mixing the sugar with 21⁄2 cups of water and add cream of tartar or citric acid.

In a separate bowl, add the remaining water to the cornstarch and mix well until it dissolves completely in water. Add the dissolved cornstarch to the syrup and stir continuously on a medium heat for 5 minutes or until the mixture becomes thick. Remove from heat and add the rose water and mastica.

Grease a square pan, pour in the mixture and add the nuts and dried fruits. Allow the mixture to cool overnight.

The next day, cut the Turkish delight into squares and roll it in icing sugar.

Recipe & Image from Raghad Al Safi's The Iraqi Table

91

Kleitcha - Iraqi Cookies Makes 50

Ingredients Dough 5 cups plain flour 1 cup vegetable oil ¾ cup butter 1 cup water 3 tablespoon powdered milk 2 eggs 2 tablespoon active dry yeast 1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground cardamom pinch of nutmeg ½ teaspoon ground aniseed 1 tablespoon whole nigella seeds Date Filling 1 cup pitted dates 1 teaspoon ground cardamom 1 tablespoon melted butter

Method •

• •

•

•

For the dough, combine all the ingredients in a mixing bowl and knead with your hands to a smooth, firm consistency. Cover the dough and leave until slightly risen (approximately 30 minutes).

For the date filling, finely chop the dates. Add cardamom and butter and mix by hand to form a coarse paste.

For the walnut filling, use a mortar and pestle to crush walnuts, icing sugar and cardamom together until mixed well. Add water to form a coarse paste. (Rose water can replace the cardamom. In this instance, mix the rose water into the crushed walnut and icing sugar, and omit the water.)

For the coconut filling, soak the coconut in condensed milk for one hour, then drain. Mix the coconut, icing sugar, butter and cardamom. Add water to form a coarse paste.

For the sesame filling, use a mortar and pestle to crush sesame, icing sugar and cardamom until well combined.

Add water to form a coarse paste.

Recipe from Raghad Al Safi's The Iraqi Table

93

Shakarlama ~ Iraqi shortbread with cardamoms Serves 2-4

Ingredients 1 cup butter or ghee 2 egg whites 1 cup confectioner’s sugar 1 teaspoon cardamom powder 2 cups flour 1 teaspoon baking powder ¾ cup toasted almonds pinch of salt 2 tablespoon rose water

Method • •

•

•

•

• •

Preheat an oven to 120°C / 250°F / Gas Mark 1 to 2.

Mix the sugar, egg whites and cardamom powder together in a large bowl. In a separate bowl, mix the butter/ghee, our, rose water, baking powder and salt, and stir well.

Combine the two mixtures until it becomes dough. Knead well for 5–10 minutes until the dough doesn’t stick to your hands. Roll the dough into small balls an inch across.

Flatten them slightly and press an almond into the centre of each.

Place the rounds onto a greased baking tray. Bake in the oven for approximately 15 minutes, making sure that the cookies do not change colour.

Remove the cookies from the oven. When they have cooled, carefully lift them o the baking tray. Handle delicately as they crumble easily.

Serve with coffee or hot Iraqi tea.

Use 1½ cups of flour and ½ cup of coarsely chopped pistachios for a flavourful alternative.

Recipe & Image from Raghad Al Safi's The Iraqi Table

95

Jelly rumman ~ Pomegranate jelly Serves 2-4

Ingredients 4 cups fresh pomegranate juice 1 tablespoon sugar 3 teaspoon cornstarch or 3 sheets of gelatine 2 teaspoon fresh pomegranate seeds

Method • •

• •

In a medium-sized pot, heat three cups of pomegranate juice and stir in the sugar.

Dissolve the cornstarch or the gelatine in the remaining one-cup of pomegranate juice. Mix well, then add it to the mixture on the heat slowly, stirring constantly for 10 minutes or until it becomes thick and creamy.

Pour the jelly-like mixture into individual containers and chill for at least six hours.

Decorate with pomegranate seeds and serve.

Recipe& Image from Raghad Al Safi's The Iraqi Table

97

Osmaliyeh Malfoofeh Bil Ishta ~ Kadaifi Pastry Cones with Dessert Cream Makes 12 cones

Ingredients

100 gms kadaifi pastry, angel hair pasta or knafeh pastry, if available pistachios, roughly chopped, for garnish mastic, finely ground, for garnish fresh or caramelised rose petals, for garnish 1 recipe rosewater infused sugar syrup ¼ kg Ishta (Arabic Desert Cream)

Method •

•

• •

To make the knafeh cones, brush a cone mould with melted butter or spray with baking spray, then grab a handful of the kadaifi pastry and roll it over the cone. Work your way from the narrow tip rolling the dough all the way down to the wide end. Press to secure. The steel cone should be completely wrapped with the kadaifi pastry, with the wide end slightly exposed.

Cut off the excess pastry and carefully place the cones on the lined and greased baking tray.

Repeat this process with all 12 cones.

Brush the pastry with melted butter and bake in a 180ºC oven for 10 to 15 minutes, or until golden and crisp. Remove from the oven and cool the cones completely. If you want a more deeply-golden colour, fry the cones in a flavourless vegetable oil. Once completely cooled, carefully remove the steel cone moulds, without pressing against the fragile kadaifi pastry.

While the pastry is cooling, make the cream filling. Fill a piping bag with the cooled Ishta, and pipe the filling in the completely cooled cones. Garnish six of the cones with chopped toasted pistachios and the remaining six with finely ground mastic. Place one caramelised or fresh rose petal over each cone. Line the cones on the serving dish and drizzle generously with the rosewater infused sugar syrup. Serve cold with sugar syrup on the side.

Recipe & Image from Dima Al Sharif's Plated Heirlooms

99

No Bake Date Cheesecake Serves 12

Ingredients For the dates layer 400 gms dates, deseeded and chopped 2 tablespoon butter 6 tablespoon sugar ¼ cup water

For the whipped cream layer 70 gms Dream whip sachet ½ cup milk 1 teaspoon vanilla essence

For the cheesecake layer 200 ml fresh cream 320 gms cream 1 tablespoon gelatin 2 tablespoon sugar 1 teaspoon vanilla essence

Method For the dates layer • Heat a pan. Add 2 tablespoon of butter.

• When it melt add 6 tablespoon of sugar. Let the sugar caramalise on medium flame.

• Add the chopped dates to the caramalised sugar . Stir and mix in the dates.

• Add about ¼ cup of water and continue to mix till the water evaporates and you get a soft paste of dates.

• Spoon the dates paste to the pudding dish or individual glasses.

For the cheesecake layer • Mix fresh cream with the canned cream and sugar.

• Soak 1 tablespoon of gelatin in 5 tablespoon of cold water for about 10 minutes.

• Double boil the gelatin till it is completely dissolved.

• Add the gelatin to the cream mixture. Add the vanilla essence.

• Pour the cream over the dates layer and refrigerate it for 3-4 hours.

For the whipped cream layer • Beat Dream whip powder sachet with milk and few drops of vanilla essence using an egg beater for 5-8 minutes.

• Pour the whipping cream over the cheesecake layer and refrigerate for 2 hours.

Note: The cheesecake tastes best the next day, as it gives enough time for the dates flavour to be well absorbed by the cheesecake layer.

Recipe & Image by Najla Koya

101

Rose Cream Pots Serves 6

Ingredients 500 ml whipped cream ¼ to ½ a cup of white sugar (depending on how sweet you want it to be) 1 teaspoon rose water few dried rose petals to garnish

Method • • • • •

In a heavy bottomed pan, combine the whipped cream and the white sugar. Bring it a boil and reduce the heat.

Continue to stir it for 2 minutes.

Remove from heat and add the rose water. Stir once again.

Pour it into small bowls or pots and allow them to come to room temperature.

Chill in the refrigerator overnight.

Garnish with rose petals and serve.

Recipe & Image by Prachi Grover

103

Recipe & Image by Sidiqa Sohail

CupCakaron ~ a Hybrid Cupcake & Macaron Serves 4

Ingredients

60 gms unsalted butter, softened 60 gms caster sugar 1 egg 60 gms self raising flour 1 tablespoon milk 1 tablespoon rosewater For the frosting 60 gms unsalted butter, softened 120 gms icing sugar 1 tablespoon milk pink gel food coloring To decorate: 6 pistachios or raspberry macarons 1 tablespoon pistachios, chopped

104

Method • • • • • •

Preheat the oven to 180ºC and line a cupcake tin with 6 liners.

Cream the butter and sugar until light and fluffy.

Add the egg and mix thoroughly.

Next, sift in the flour and stir.

Add the rosewater and milk and stir thoroughly.

Pour the batter into the cupcake liners and bake for 12 minutes.

For the frosting • Beat the butter and sugar until well combined and add the milk.

• Beat on high speed for 5-7 minutes until mixture has doubled in volume • Add coloring to desired shade and then spoon into a piping bag with a star tip nozzle.

• Frost the cupcakes with the frosting and place one macaron in the center of each one.

• Next, sprinkle over the chopped pistachios.

Recipe & Image by Sayana Rahiman

Falooda Serves 4

Ingredients For the Milk Base 500 ml full cream milk 2-3 tablespoon arrowroot powder 1 small tin condensed milk ½ teaspoon vanilla extract 1 teaspoon rosewater 1 cup sugar salt - a pinch saffron jelly 10 gms agar agar ½ teaspoon saffron water, to soak 2 tablespoon sugar To serve fresh seasonal fruits - chopped pistachios, almonds, cashew nuts - soaked for 4-5 hours and chopped 2 teaspoon sabja seeds, washed and soaked in ½ cup water

Method • • • • •

•

• • • • • • • • •

Pour milk into saucepan on medium heat.

Add vanilla essence, rosewater, sugar and condensed milk and stir well.

Stir regularly to ensure the milk doesn't burn at the bottom of the saucepan.

Allow the milk mixture to boil.

Add Arrowroot powder into a small bowl and mix with enough water to make a watery mixture.

Once the milk is boiled, add arrowroot into the milk. Keep stirring and allow it to thicken.

Once it is ready, take off heat and allow it to cool to room temperature.

Soak agar agar in water for 10 minutes.

Heat the mixture on a low flame.

Add saffron and sugar and mix well.

Stir the mixture till the agar agar melt.

Pour it onto a flat plate and allow it to cool at room temperature.

The agar agar will harden into a jelly form.

Cut into tiny diamond pieces.

Layer milk base with chopped fruits, nuts, agar agar and sabja seeds. Serve cold.

105

Recipe & Image by Lara Darwazah

Muhallabiya Serves 6-8

Ingredients 1300 ml full fat milk 1 cup sugar 10 grams of crushed Mastica (tied in a small muslin cloth) 1 cup corn starch ½ cup (approx) additional milk for the starch handful of crushed pistachio

Method •

•

Crush the mastic with a pestel & mortar, tie inside a small muslin cloth and place inside the milk pan(sometimes I just place directly in the milk -sans muslin- expect some crunch in your bite). In a side bowl place the cornstarch adding a cup of milk gradually and whisking until you get a smooth consistency.

Heat the remaining of the left milk stirring all the time and adding the sugar to it once the sugar is dissolved, add the corn starch/milk mixture and bring the milk to a gentle boil and remove once it thickens. Sieve the milk mixture into a jug, keeping back all unwanted bits. Ladle into your serving glasses and let it cool down completely. Refrigerate for five hours and just before serving sprinkle with crushed pistachio.

Recipe & Image from Raghad Al Safi's The Iraqi Table

107

Almond Peanut Butter Pancakes Serves 3 Preparation time – 5 minutes Cooking time – 15 minutes

Ingredients

1¼ cup almond flour ¼ cup brown sugar ½ teaspoon baking powder ½ teaspoon salt 2 tablespoon peanut butter 1 egg 1 teaspoon vanilla extract

Method • •

•

•

In a large bowl, sift the flour, sugar, baking powder and salt together.

In a small bowl, combine the peanut butter, egg, vanilla extract and almond milk, then stir to form a smooth batter.

Heat up a non-stick frying pan over medium high heat, grease lightly with butter and cook till each side is browned.

Top with chocolate and almonds. Serve and enjoy.

Recipe & Image by Gbemi Giwa

109

Mango popsicles with coconut milk and toasted coconut Makes 6

You will need 1 ½ cups of coconut milk 3 ripe mangoes handful of dry coconut slivers or desiccated coconut 6 popsicle sticks and moulds

Method • • • • • •

• •

Peel and chop mangoes into tiny pieces.

Blend the mango pieces into a purée.

Add coconut milk into a blender a whizz it again.

Pour the puréed mango and coconut mix into popsicle moulds.

After about 10 minutes, place popsicle sticks into each one.

While the popsicles get ready, chop dry coconut slivers and toast them in a pan on low heat until they are golden brown. Let them cool and keep them ready for coating the popsicles once they are frozen. If using desiccated coconut, simply toast.

Freeze for at least 6 hours or overnight.

Once the popsicles are ready, sprinkle and coat the ends of the popsicles with toasted coconut. Make sure you get the popsicles coated all around.

Recipe & Image by Prachi Grover

111

Date popsicles with walnut banana and cocoa Makes 6

You will need 1 ripe banana 8 dates 8 walnuts* 4 tablespoon of good quality unsweetened cocoa 1 cup full fat milk 6 popsicle sticks and moulds

Method • • • • • • • • • •

Peel and chop the banana. De-seed the dates and chop them too.

Smash 4 walnuts with a back of spoon or with a rolling pin.

In a blender, combine the bananas, dates, smashed walnuts, cocoa powder and half a cup of milk.

Ask mom or dad to help you blend till it looks like a thick purée.

Add the rest of the milk and whizz again. Now, it will appear more like a smoothie.

Pour the mix into popsicles moulds.

After about 10 minutes, place popsicle sticks into each one.

While the popsicles get ready, smash the other four walnuts and keep it ready for coating the popsicles once they are frozen.

Freeze for at least 6 hours or overnight.

Once the popsicles are ready, sprinkle and coat the ends of the popsicles with the walnut powder. Make sure you get the popsicles coated all around.

* Recipe contains nuts and if you are trying out this recipe, make sure you don't have a nut allergy!

Recipe & Image by Prachi Grover

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