NEWS

With people encouraged to stay home for the next few weeks, Muslims across the world are embracing the Holy Month of Ramadan slightly different this year. UAE nationals and residents are looking for alternative things to do at home and to make the most out of this special time of year.

To help you bring joy during this ‘new normal’, Jumeirah’s culinary team has shared their favourite Middle Eastern dishes for you to learn and recreate for your family. This Ramadan, you can enjoy finedining from the comfort of your own home. #WhatMattersMost for Jumeirah is to be a part of your home experience during this blessed and peaceful month.

#WhatMattersMost #StaySafeWithJumeirah #CookItWithJumeirah

CHEF EMANUELE SARACINO | JUMEIRAH EMIRATES TOWERS

Shish Barak (Stuffed dough with meat and yoghurt sauce)

Serves:4 portions

Ingredients (Shish barak):

• 500g flour
• 500g ground beef
• 2 onions, chopped
• 5 litre vegetable oil
• 2 tsp salt
• 2 tsp white pepper
• 2 tsp cinnamon
• 100g pine nuts

Method:

1. Place the flour in a bowl and add salt then water, mix until the dough is soft. Cover and place in the fridge for 30 minutes
2. Sauté the chopped onions with vegetable oil until golden
3. Add the ground meat, cinnamon, pepper and salt then sauté for 10 minutes
4. Roll the dough using a rolling pin then cut into 4cm circles
5. Place 1 teaspoon of filling in the centre of each circle then fold in half
6. Press the edges together then bring both corners together
7. Add the 1.5 litre oil and deep fry until brown for 5 minutes at 190°C

Ingredients (Yoghurt sauce):

• 8 ½ cups yoghurt
• 1 tbsp salt
• 1 tbsp white pepper
• 300g corn flour
• 1 tbsp dried mint

Method:

1. Add the corn flour and place over medium heat then add the yoghurt and mix until the yoghurt thickens
2. Add white pepper and dried mint
3. Place the mixture on top of the shish barak

CHEF EMANUELE SARACINO | JUMEIRAH EMIRATES TOWERS

Samak harrah (Grilled fish with spicy sauce)

Serves: 1 portion

Ingredients (Fish marination):

• 180g fish fillet
• 1 lemon (squeezed)
• 2 tbsp corn oil
• 4 tbsp fresh coriander (chopped)
• 1 tsp salt
• 1 tsp white pepper
• 3 garlic cloves (mashed)

Method:

1. Clean the fish thoroughly
2. Mix the rest of the ingredients in a bowl
3. Place the fish in a tray then rub the mixed ingredients into the fish
4. Bake the marinated fish fillet until cooked for 8 minutes at 180°C
5. Season with salt and pepper

Ingredients(Sauce):

• 3 medium tomatoes (chopped)
• 1/2 onion (chopped)
• 1/2 green capsicums (chopped)
• 1/2 red capsicums chopped)
• 1/2 yellow capsicums (chopped)
• 1 green chilli (chopped)
• 2 tbsp tomato paste
• 2 tbsp fresh coriander (chopped)
• 3 garlic cloves (chopped)

Method:   

1. Sauté the chopped onions in a pan and add garlic
2. Add the chopped capsicums and cook for 2 minutes
3. Add the tomato paste and mix well, then add the chopped tomatoes and cook for 10 minutes
4. Add chopped fresh coriander
5. Place the sauce on top of the grilled fish

CHEF EMANUELE SARACINO | JUMEIRAH EMIRATES TOWERS

Umm Ali (dessert)

Serves: 8 portions

Ingredients:   

• 1 litre milk
• 1 cup caster sugar
• 1 vanilla powder sachet
• 5 big baked croissants (readymade)
• 2 cups whipping cream
• Sliced almonds (for garnishing)
• Pistachios (for garnishing)

Method:

1. Cut the croissants into small pieces and place in a bowl
2. Place the milk, vanilla extract and sugar in a pot on medium heat for 5 minutes and bring to a boil
3. Remove the pot off the heat, add the chopped croissants into the pot and mix thoroughly then place back on heat for 10 minutes
4. Add the whipped cream into the mixture and mix thoroughly
5. Remove the pot off the heat and place the mixture into a baking tray, and bake in the oven at 200°C for 15 minutes
6. Once baking is done, garnish with pistachios and sliced almonds then serve

CHEF YAKOOB PASHA | JUMEIRAH CREEKSIDE HOTEL

Aseeda bobar 

“This Emirati sweet dish made of pumpkin and mixed spices has an incredible taste & aroma”

Ingredients:

• 200g pumpkin (deseeded and peeled)
• 1 ¼ cups sugar
• 3 tbsp peeled pistachios
• ½ tsp cardamom powder
• 15-20 threads saffron
• 2 tbsp rose water
• ¼ cup ghee
• 1/3 cup flour
• 300ml water

Method: 

1. Cut the pumpkin into cubes, boil with saffron and cardamom powder until the pumpkin is cooked for 15-20 minutes until the mixture becomes soft
2. Blend the mixture to create a smooth puree
3. Melt the sugar in a pan until it is caramelised. Pour in the pumpkin puree and simmer on low heat for 20 minutes
4. Add rose water
5. Place the flour in another pan on medium heat until it turns light brown, sift the flour through a sieve
6. Remove the pumpkin mixture from the heat, stir in ghee and the roasted flour
7. Serve warm garnished with pistachios

CHEF YAKOOB PASHA | JUMEIRAH CREEKSIDE HOTEL

Beef arayes with Rocca feta salad

“Crunchy pita bread stuffed with perfectly spiced juicy beef”

Very popular stuffed grilled sandwich in the Levant region prepared with fresh vegetables and mixed herbs served with a refreshing feta salad

Ingredients (Arayes):

• 800g minced beef tenderloin with fat
• 50g finely chopped tomatoes
• 30g finely chopped onions
• 25g chili paste
• 10g pine seeds
• 4 Lebanese pita bread
• 120g diced bell peppers
• 30g parsley leaves
• 50g finely sliced onion
• 4g sumac powder
• Salt and white pepper to taste

Ingredients (Rocca feta salad):

• 100g Rocca leaves
• 1 large diced cucumber
• 20g cherry tomatoes sliced in half
• 15g chopped mint
• 3 sliced radishes
• 1 chopped spring onion
• ½ teaspoon sumac
• Feta cheese

Ingredients (Dressing):

• ½ cup lemon juice
• ½ cup olive oil
• 2 cloves of garlic finely crushed
• Salt to taste

Method (Arayes):

1. Mix the minced beef with the chopped tomatoes, onions, chilli paste, pine seeds, salt and white pepper
2. Open the bread so its flat and spread the meat thinly onto it then cover with the top part of the bread
3. Chargrill the stuffed bread for 1 minute on each side (or heat on a pan for 1 minute on each side), then bake in the oven for 5 minutes at 170°C
4. Cut into 6 equal pieces and arrange on a plate
5. Mix the parsley with the sliced onion and sumac powder, and garnish the Arayes with the mixture

Method (Rocca feta salad):

1. Place the salad ingredients in a bowl and mix well
2. Mix the dressing ingredients together and pour over the salad
3. Sprinkle the salad with toasted bread cut into small pieces and serve alongside the Arayes

CHEF YAKOOB PASHA | JUMEIRAH CREEKSIDE HOTEL

Pomegranate cilantro grilled chicken wings 

“This aromatic dish is filled with sweet and tangy flavours”

An all-time favourite Middle Eastern dish prepared with the freshest ingredients

Ingredients: 

• 1kg chicken wings
• Salt to taste
• Black pepper to taste
• Lemon salt to taste
• 4 tablespoons coriander leaves
• 3 garlic cloves
• 75ml water
• 3 tablespoons olive oil
• 50ml pomegranate molasses

Method:  

1. Marinate the chicken with salt, pepper and oil then place in the fridge for 30 minutes
2. Fry the chicken in oil until cooked for 4 minutes, then place in the oven at 170°C for 8 minutes
3. Prepare the sauce by combining coriander leaves, garlic, oil and water in a food processor until it forms a smooth paste
4. Add pomegranate molasses, lemon salt and black pepper to the sauce, then whisk thoroughly
5. Mix the sauce thoroughly into the cooked chicken wings

HEAD MIXOLOGIST FALIL JAYAH | BURJ AL ARAB 

#StayHome Sweet Treat Mocktail

Ingredients:

• ½ glass crushed ice
• 5ml rose syrup
• 120ml full cream milk (or almond milk if preferred)
• 30ml Vimto
• ¼ banana
• 1 scoop of vanilla ice cream (or dairy free alternative if preferred)
• 4 grams dried fruit and nuts, chopped (cashews, almonds, raisins)

Method:

1. Add rose syrup, milk, vimto, banana and ice to blender and blitz until smooth and combined
2. Add blended liquid to chosen serving glass
3. Garnish with scoop of ice-cream and sprinkle chopped nuts and fruit on top
4. Enjoy!

CHEF FRANCKY SEMBLAT | BURJ AL ARAB

 Ratatouille with Sunny Side-Up Egg 

This dish is perfect to create at home as you can be flexible with the quantities of vegetables and use up whatever you have in your fridge. It’s a lovely summer dish that suits Dubai’s warm weather, enjoy hot or cold, as a side dish or together with meat or eggs as a main.

Ingredients:

• 4 farm eggs
• 3 small eggplant
• 1 medium size onion
• 40 cherry tomatoes
• 3 small zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 3 cloves of garlic
• 4 soup spoons of olive oil
• thyme or basil
• parsley for garnish
• salt and black pepper

Method:

1. Wash all vegetables
2. Peel the onion and chop into small dice
3. Chop the cherry tomatoes eggplant, zucchini and bell peppers into small pieces
4. Peel garlic cloves and cut into fine slices
5. Roughly chop the parsley
6. Heat a pan (medium heat), put one spoon of olive oil in, add the onion and season with salt and pepper, let it soften and colour, stir occasionally
7. In a separate pan (medium heat), add one spoon of oil and sauté the zucchini, bell pepper, eggplant and garlic, season with salt and pepper
8. When the vegetables soften, move the sautéed vegetables on top of the onion, addthe tomatoes and a few leaves of thyme/basil, continue to simmer for another 20 minutes
9. Fry the eggs for 3 minutes (or to cooking preference), sunny side up, season with salt and pepper
10. Share the ratatouille in 4 plates and top with an egg, sprinkle with finely chopped parsley

CHEF ROBERTO RISPOLI | MINA A’SALAM 

Greek Salad 

A truly traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, and onions, finished with feta cheese and dakos or croutons.

Chef Roberto, Shimmer’s new Michelin-starred chef, shares his take on the classic Greek Salad.

Ingredients:

• 4 medium juicy tomatoes, preferably organic
• 1 cucumber, partially peeled
• 1 green bell pepper, cored
• 1 medium red onion
• A handful of Greek Kalamata olives, pitted
• Pinch of salt
• 4 tbsp quality extra virgin olive oil
• 1–2 tbsp red wine vinegar
• 1 block of Greek feta
• ½ tbsp quality dried oregano
• Dakos or croutons

Method:

1. Cut the tomatoes into wedges or large chunks (I prefer to slice some and cut the rest in wedges)
2. Cut the partially peeled cucumber in half length-wise, then cut into thick slices (at least ½ inch in thickness)
3. Thinly slice the bell pepper into rings
4. Cut the red onion in half and thinly slice into half moons
5. Place everything in a large salad dish. Add a good handful of the pitted kalamata olives
6. Season very lightly with salt. Pour the olive oil and red wine vinegar.
7. Give everything a very gentle toss to mix
8. Add the feta crumble. Sprinkle the dried oregano. Add 1 tbsp of capers if you wish.
9. Serve with crusty bread dakos or croutons

CHEF LOUIE MALLORCA | FIKA | JUMEIRAH BEACH HOTEL 

Superfood Salad 

A vibrant and delicious salad that’s simple to prepare

Louie Mallorca, Head Chef at Fika shares a nutrition powerhouse superfood salad.

Ingredients:

• 10g ginger, finely grated
• 5g garlic, finely minced
• 100g carrot, grated
• 100g beetroot, grated
• 2 kale leaf, chopped (no stalk)
• 20g celery, chopped
• ½ avocado, sliced
• 60g extra virgin olive oil
• 20g lemon juice
• Salt & pepper, to taste

Method:

1. Make the salad dressing by mixing the olive oil, lemon juice, salt and pepper
2. Combine all other ingredients in a bowl
3. Add the salad dressing and toss to coat all ingredients
4. Serve

CHEF LOUIE MALLORCA | FIKA | JUMEIRAH BEACH HOTEL

Spinach and Coconut Soup

Intro into the dish: Louie Mallorca, Head Chef at Fika shares a recipe for a comforting yet light soup

Ingredients:

• 150g baby spinach
• 10g garlic, peeled
• 20g fresh ginger, peeled and sliced
• 2g ground turmeric
• 200g vegetable broth (or water)
• 100g coconut milk
• *optional chili powder, to taste
• Salt & pepper, to taste
• ½ lemon, juiced
• Natural yoghurt, to serve

Method:

1. All ingredients (excluding yoghurt) into a blender and blitz until smooth
2. Transfer the liquid into a saucepan and heat
3. Once thoroughly warm the soup is ready, pour into a bowl and finish with a swirl of yoghurt
4. Best enjoyed with warm crusty bread, croutons or a handful of crunchy seeds

CHEF SAHAR AL AWADHI | BURJ AL ARAB JUMEIRAH 

Spiced Date and Feta Frittata 

“The sweetness of the dates combines with the salty feta really works with this dish. Plus, the dates in the UAE are too delicious not to use them in everything!”

Ingredients:

• 6 large or 12 small pitted dates, halved
• 1/4 tsp. Cinnamon
• 1/8 ground ginger (optional)
• 6 eggs
• 2 tsp cream or olive oil (based on preference)
• Salt to taste
• 1/4 cup Feta Cheese, plus extra for garnish
• 1 cup Spinach
• 1 tablespoon Butter

Method:

1. Preheat your oven to 150C
2. Place the dates, cinnamon, ground ginger and water in a small pan and cook slowly for 5 minutes, until the dates are soft
3. Crack the eggs into a bowl with a pinch of salt and cream or olive oil (whichever you are using) and whisk until combined
4. Put a frying pan over a low heat and let it get hot. Add the butter and 1 tsp. of olive oil (the olive oil helps the butter from burning, the butter gives good flavor) until melted and hot. Add the dates and fry for 1 minute. Add the spinach cook for another 2 minutes. Remove the ingredients from the pan and set aside
5. Using the same pan, add the eggs into the pans and cook for 1-2 minutes until the bottom is set and the top is still runny. Stir using a whisk to make it fluffy. Add the dates, spinach and feta and transfer to the oven to continue cooking until almost set, approx. 15 to 20 minutes
6. Ready to eat

CHEF SAHAR AL AWADHI | BURJ AL ARAB JUMEIRAH 

Chocolate Mousse

“A childhood favourite, chocolate mousse was always my parents’ way of persuading me to go to weddings when I was little”.

Ingredients:

• 20g Sugar
• 125g Milk
• 3 Cardamom Pods (optional)
• 2g powdered gelatin/ 1 sheet gelatin
• 250g Single Cream, whipped
• 110 Dark Chocolate (suggest 70%)

Serves 4.

Method:

1. Bloom the gelatin by placing it in cold water, set aside
2. Whip your cream to soft peaks and store in the fridge until needed
3. Melt your chocolate over a bain-marie or in the microwave in 30 second intervals, set aside
4. Boil milk and sugar together in a saucepan. Add the gelatin and mix until completely dissolved. Add the milk to the melted chocolate and mix until completely combined
5. Gently fold in the whipped cream in 3 batches until there are no white streaks and taking care not to deflate any air bubbles
6. Pour into individual bowls and set in the chiller for at least 1 hour. Serve with whipped cream

Variations:

• Add spices when boiling the milk and sugar and then strain before adding to the melted chocolate:
• For Coffee Chocolate Mousse, add 1 tsp. Espresso powder
• For Spiced Chocolate Mousse, add ½ tsp. Cinnamon, 1/8 tsp. Ginger powder and a pinch of chili powder
• For Orange Chocolate Mousse, add the zest of 1 large orange and garnish with chopped hazelnuts

CHEF MIKEL ALLATI | JUMEIRAH MINA A’SALAM

Chicken Tagine 

Ingredients:

• 1 whole baby chicken (approx. 1kg), cut into pieces
• 1 tbsp olive oil
• 5 large red onions, sliced
• 3 cloves garlic, chopped
• ½ cup pickled lemon, julienned or thinly sliced
• ½ cup green or black olives SALT
• 1 tbsp ginger powder
• 1 tbsp cumin powder
• 2 whole cinnamon sticks
• 2 cups chicken stock
• A few springs of fresh parsley and coriander

Method:

1. Heat a large heavy pot over medium heat, add olive oil, onion and garlic. Sauté until brown and soft
2. Add chicken and cook until brown but not fully cooked through
3. Add all spices, chicken stock and cover to cook for 40 minutes
4. Remove the chicken and reduce the sauce over a high heat for 10 minutes
5. Add the chicken and garnish with finely chopped parsley and coriander and pickled lemon

Harira Soup

An authentic Moroccan soup often passed down from generation to generation.

Ingredients:

• 3 large white or brown onions, chopped
• 6 large tomatoes (approx. 500g), chopped
• 1 can peeled tomatoes
• 4 tbsp tomato paste
• ½ cup each chopped parsley and coriander
• 2 sticks celery, finely chopped
• 1 can chickpeas, drained and rinsed
• 1 cup dry lentils, rinsed
• 150g dried vermicelli noodles
• 1 tsp ginger powder
• 1 tsp cumin
• 5L water

Method:

1. Place onions, chopped tomatoes, tomato paste, celery and spices in a large soup pot and sauté over high heat until fragrant.
2. Add dry lentils, canned tomatoes and water. Bring to the boil, reduce to low and cook covered for 1 hour.
3. Add the chickpeas and vermicelli and let cook for an additional 10 minutes until the noodles are al dente.
4. Place in bowls and enjoy.

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