#StaySafeWithJumeirah this Ramadan and enjoy a culinary experience from the comfort of your own home
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 fine dining 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
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:
- 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
- Sauté the chopped onions with vegetable oil until golden
- Add the ground meat, cinnamon, pepper and salt then sauté for 10 minutes
- Roll the dough using a rolling pin then cut into 4cm circles
- Place 1 teaspoon of filling in the centre of each circle then fold in half
- Press the edges together then bring both corners together
- 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:
- Add the corn flour and place over medium heat then add the yoghurt and mix until the yoghurt thickens
- Add white pepper and dried mint
- Place the mixture on top of the shish barak
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:
- Clean the fish thoroughly
- Mix the rest of the ingredients in a bowl
- Place the fish in a tray then rub the mixed ingredients into the fish
- Bake the marinated fish fillet until cooked for 8 minutes at 180°C
- 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:
- Sauté the chopped onions in a pan and add garlic
- Add the chopped capsicums and cook for 2 minutes
- Add the tomato paste and mix well, then add the chopped tomatoes and cook for 10 minutes
- Add chopped fresh coriander
- Place the sauce on top of the grilled fish
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:
- Cut the croissants into small pieces and place in a bowl
- Place the milk, vanilla extract and sugar in a pot on medium heat for 5 minutes and bring to a boil
- Remove the pot off the heat, add the chopped croissants into the pot and mix thoroughly then place back on heat for 10 minutes
- Add the whipped cream into the mixture and mix thoroughly
- 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
- Once baking is done, garnish with pistachios and sliced almonds then serve
