Method • Heat a pot, add oil then put the lamb, carrots, lemon, cardamon green, cinnamon sticks and salt to taste. Stir for a few minutes. Add water then cover and bring to boil. Simmer until cooked. Remove the bones and then set aside the meat.
• Wash the freekeh and soak for a few minutes.
• Heat butter and olive oil in a large saucepan, add garlic and onion. Stir-in the freekeh then add sweet pepper powder, 7spices, cardamon powder, cumin powder and salt to taste. Add water from the meat then simmer till cooked.
• Spoon the freekeh into a large serving plate. Place the meat on top and scatter with nuts.
Chef Gaby Deeb’s the man producing the yummy grub at Coral Bay. A native of Syria, he’s been at Rayes, the Lebanese restaurant, for eight years. His top dish for the Holy Month:
1kg molokhiyeh (green leafy vegetable) 50g fresh coriander 100g garlic 100g red onions 1.2kg chicken Chicken stock 10g salt 10g white pepper 10g coriander powder 100g butter 100ml fresh lemon juice
Sauce 200ml lemon juice 200ml red vinegar 250g white onion
Method • Boil the chicken until it’s cooked, cool for a minute then remove the skin and bones.
• In another pot add the butter until it’s melted, add the garlic, onion and stir for two minutes then add the fresh molokiyeh leaves, keep moving and use the water from chicken stock.
• Add the fresh coriander, salt, white pepper and coriander powder, cover and reduce the heat until the moulokiyeh leaves are cooked.
• Add lemon juice and serve it with white rice.
• For the sauce use red vinegar or lemon juice with chopped white onion.
Over in Amwaj, at Leewan Alkhor, you’ll find Moroccan chef Mihdi Rachik in his kitchen whipping up this special Ramadan dish:
Meat tareed 1 kg of mutton 6 cups or 1500ml of water 2 tablespoons vegetable oil 3 medium tomatoes or 500g onion, finely chopped 1 tablespoon tomato paste 2 large onions 500 g of potatoes 500 g of baby marrow, peeled and cut into thick slices 2 medium tomatoes 300 g of carrots cut into large cubes 4 medium tomatoes, cubes 3 kernels of dried lime 2 green chili 3 cubes chicken stock 1 tablespoon of Arabic mix spices 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon cardamom pods ½ teaspoon ground black pepper 4 whole cloves 1 cup or 75g coriander leaves, chopped 5 pc of khbaz bread salt and pepper
Method • Place cut lamb in a large saucepan and cover with water and then boil, remove foam as it arises on the surface. Cover meat and simmer for one hour. Drain and keep stock aside.
• Heat oil in a large saucepan, then add the onion and cook until golden brown. Add tomato paste with potatoes, marrow, carrots, tomatoes and lime powder, stir and cook for a period ranging between two and threee minutes.
• Add lamb pieces with meat sauce and chicken stock cubes and all the spices and peppers.
• Bring to boil, then cover and simmer for 15 minutes.
• Add coriander and leave the mixture to simmer for an additional ten minutes or until potatoes are cooked with pieces of meat.
• Layers of bread are placed on a large dish or broken into small pieces.
• Pour the stock first onto the bread, then the meat and vegetables.