Musabbeh Al Kaabi, the executive Oriental chef at Jumeirah Zabeel Saray in Dubai, offers a selection of favourite Emirati recipes to make this Eid.
1kg chicken - with bone
1kg basmati rice
50g chopped tomatoes
40g chopped red onions
15g chopped garlic
5g chopped coriander
15ml local ghee
3g local ground spices
2 dry lemons
2g cinnamon stick
1g bay leaves
15g mashed ginger
1g black pepper
1. Heat the ghee in a round pot.
2. Combine and sauté the onion, garlic, tomato and ginger.
3. Add all the spices and the cinnamon stick.
4. Add the bay leaves, black pepper, cloves and hot water.
5. Add the chicken to the pot and cook for 45 minutes.
6. Add the dry lemons, chopped coriander, basmati rice and cook for a further 20 minutes (or until the rice is cooked).
7. Serve from the pot.
300g baby marrows
30g chopped red onions
3g chopped coriander
200g chopped tomatoes
1g black peppercorn
3 garlic cloves, chopped
2 dry lemons
80ml local ghee
4g local ground spices
1g turmeric powder
1 cinnamon stick
3g tomato paste
1. Heat the ghee in a round pot and sauté the onion, garlic and tomatoes.
2. Add the black pepper, local spices, cinnamon, turmeric and cardamom.
3. Mix together and gradually add the water, potatoes and baby marrows.
4. Add the tomato paste and leave to cook.
5. Finish with chopped coriander and dry lemons.
6. Serve from the pot to the dish.
Luqaimat with honey dates
10g honey dates
400ml warm water
500ml corn oil
0.5g sesame seeds
1. Mix the flour, saffron, yeast, salt and warm water together.
2. Leave the mixture in a warm place for one to two hours.
3. Form small round balls.
4. Heat the corn oil to a high temperature in a separate pan and fry the balls until they are golden.
5. Can be served hot or cold. Add the honey dates and sesame seeds to garnish.
Follow us @LifeNationalUAE
And follow us on Facebook for discussions, entertainment, reviews, wellness and news.