Three delicious Eid Al-Fitr 2022 recipes to enjoy this holiday break in Abu Dhabi

Get creative in the kitchen with the family this Eid Al-Fitr.

Eid is almost here and Team Yalla asks three of the capital’s most revered chefs to share their delicious recipes for all to enjoy with family and friends.

So grab your cooking apron and pots because it’s time to cook up a storm this holiday break.

 

LANGOSTINOS A LA CHALACA

By Pang, Head Chef at COYA Abu Dhabi

 

Ingredients

600g prawn shell

100g white onion

40g celery

8g ginger

2 vine tomatoes

1 carrot

0.8 ltr Kombu Water

200g sweet potato purée

70g smoked grapeseed oil

15g Maldon sea salt

50g rice vinegar Amarillo purée to taste

110g cherry tomatoes

40g shallot

2g coriander

50g of cooked sweetcorn

Yuzu Juice to taste

Salt to taste

Aji Limo to taste

Jalapeño slices

30 Argentinian prawns

 

Method

1. First, create your prawn stock by chopping up the prawn shell, white onion, celery, ginger, vine tomato and carrots and cook in the oven at 180 degrees Celsius. Once roasted, transfer into a pot, add kombu water and bring to the boil before simmering for one hour.
2. For the sweet potato dressing take 300 grams of prawn stock, the sweet potato purée, Maldon Sea Salt, rice vinegar and Amarillo purée and blitz in a blender. Once smooth, emulsify with smoked grapeseed oil.
3. To create the tomato salsa, cut the cherry tomatoes into brunoises (very small cubes) and mix shallot, coriander and cooked sweetcorn before adding Yuzu juice, salt and aji limo to your preferred taste.
4. For the langostinos, mix the water, sugar and vinegar together, before letting them cool and adding jalapeños for 30 minutes.
5. De-shell and de-vein the prawns and sear them on the pan (keep them 80 per cent raw) before placing them on the sweet potato dressing. Garnish them with tomato salsa and pickled jalapeños and finish with coriander cress.

 

SLOW ROASTED LAMB SHOULDER

By Michelin star Chef Tom Aikens, The Abu Dhabi EDITION

 

Baharat spice mix

7.5g mild paprika

6g black pepper to grind

4.5g cumin seeds to grind

3g coriander seeds to grind

3g ground cinnamon

1.5g ground cloves

1.5 g cardamom to grind

1.5 g star anise to grind

1.5 g ground nutmeg

 

For the lamb

2kg lamb shoulder60ml vegetable oil + 1 bunch of thyme washed + 2 bay leaves

2 bulbs garlic split in half and outer skin removed and broken into pieces

250 ltr balsamic vinegar + 800 ltr veal stock

1 bunches of mint + 2g dried mint

400kg of fresh tomatoes chopped up small with skin seeds left in, approximately 1cm

10g fine sea salt + 3g fresh black pepper

35g light brown sugar

 

Method

1. First create the baharat spice mix by toasting all the spices before grinding them into a fine powder. Rub the spices all over the lamb until it is completely covered.
2. Add oil to a hot pan and cook the lamb that has been seasoned with salt and pepper until golden brown.
3. Place the lamb on a tray and add garlic cloves until they are light golden and then sprinkle thyme and bay leaves.
4. Deglaze with balsamic vinegar, add stocks, sugar, tomatoes dried, fresh mint, bring to a simmer, drain the stock and pour into the gastro trays with the lamb shoulder.
5. Cook for approximately 3 to 4 hours at 180 degrees Celsius until the lamb is falling off the bone, then place the lamb onto a clean tray and reserve.
6. Drain off the cooking juices through a colander and squeeze all the juice out, pass through a fine sieve, place into a saucepan bringing to a simmer and skim off all the fat.
7. Check the seasoning by adding more salt and pepper, sugar and balsamic vinegar if necessary and then pass the jus again through a fine sieve before reheating the lamb with the lamb jus and serve with rice and rocket zaatar salad.

 

HUMMUS FATTEH

By Jouni Ibrahim Executive Sous Chef at Conrad Abu Dhabi Etihad Towers

 

Ingredients

100g dried chickpeas

100g yoghurt

50g tahini

90ml lemon juice

2 garlic cloves

1g cumin

1 piece of Arabic bread

10g pine nuts

1g paprika

100g ghee

70ml olive oil

Salt and pepper to taste

 

Method

1. Place chickpeas that have been soaked overnight and rinsed under cold running water in a large pan of fresh, cold water that is twice their volume.1. Bring the water to boil, before lowering the heat and simmer for one hour until tender.
2. Sprinkle cumin and a dash of olive oil and keep the pan covered so the liquid remains simmering-hot.
3. Put the yoghurt in a large mixing bowl, add the tahini, lemon juice, crushed garlic and whisk well, then bring two inches of water in a pan to the boil and place the bowl on top.
4. Heat the yoghurt mix gently, whisking the whole time until you get a soup-like consistency. Add salt and white pepper to taste.
5. Separate the Arabic bread into two thin layers then cut them into bite-sized pieces with kitchen scissors. Heat half the olive oil in a frying pan and shallow-fry the pieces of bread until crunchy and golden.
6. Spread the bread in an even layer in a deep serving bowl and drizzle a cup of reserved hot chickpea broth until the bread pieces are just soaked. Scoop the remaining hot chickpeas out of the broth and spread them evenly on top of the bread leaving aside one to two tablespoons of the chickpeas for garnish.
7. Pour the warmed yoghurt mixture over the chickpeas and gently stir the layers together with a large slotted spoon and top with the reserved chickpeas.
8. Heat three tablespoons of olive oil and fry the pine nuts until golden, then pour them, along with the hot ghee, over the chickpea-yoghurt mixture before sprinkling paprika and cumin.

 

Image source provided