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Chicken muchboos. Christopher Pike / The National
Chicken muchboos. Christopher Pike / The National
Vegetable salona. Christopher Pike / The National
Vegetable salona. Christopher Pike / The National
Luqaimat with honey dates. Christopher Pike / The National
Luqaimat with honey dates. Christopher Pike / The National

Emirati dishes for a tasty Eid experience

A selection of recipes for an authentic Emirati-style Eid this year.

Musabbeh Al Kaabi, the executive Oriental chef at Jumeirah Zabeel Saray in Dubai, offers a selection of favourite Emirati recipes to make this Eid.

Chicken muchboos

Serves 4

Ingredients

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

0.5g cloves

15g mashed ginger

1,500ml water

2g salt

1g black pepper

Method

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.

 

Vegetable salona

Serves 4

Ingredients

400g potatoes

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

1,500ml water

3g tomato paste

0.5g cardamom

Method

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

Serves 4

Ingredients

300g flour

0.5g saffron

10g honey dates

400ml warm water

1g yeast

500ml corn oil

1g salt

0.5g sesame seeds

Method

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.

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