Cater for friends and colleagues with classic Arabic recipes
Time Out Bahrain staff
Chicken Mulukhiyah by Executive Sous Chef Mohammed Samara Chef Mohammed, who is the executive sous chef at InterContinental Regency Hotel, is Bahraini and one of his favourite classic iftar dishes is chicken mulukhiyah. ‘Mulukhiyah are the leaves that are used as a vegetable in Middle Eastern cuisine,’ he tells us. ‘[It] is rather bitter and when boiled, the resulting liquid is a thick broth. It’s most frequently turned into a kind of soup or stew.’ He explains the leaves are rich in iron, calcium, vitamin C and more than 32 other vitamins and minerals. Perfect for a nourishing Ramadan feast!
Ingredients 1 x boiled chicken breast 400g x mulukhiyah 1 x medium onion, chopped 1 ¼ x litre of chicken broth 10 x garlic cloves, minced ½ tsp ground coriander seeds 50g unsalted butter Some pita bread Vinegar Lemon juice
Directions Place the chicken breast to boil in water for 15 to 20 minutes.
Strain the cooked chicken and use the chicken broth for cooking the mulukhiyah.
Place the chicken broth in a large saucepan on a high heat, rub the onions well with salt and pepper using your fingers then add it to the broth. Add salt and pepper to taste; once boiled lower the heat to medium-low until the onions become tender.
Remove the broth from the heat and add the mulukhiyah. Stir until it is totally cooked.
While making mulukhiyah, prepare the sautéed garlic. Melt the butter in a pan over medium heat then add the garlic and coriander. When the garlic starts to get golden, pour the mulukhiyah and stir at once.
Make the condiments. Cut pita bread into squares and fry them, mix minced garlic with a dash of lemon juice and chopped onion with vinegar.
Sprinkle salt and pepper on the boiled chicken.
Garnish the mulukhiyah broth with shredded chicken breast and serve with the condiments.
Mansaf by Aroma’s Chef Ehab Orabi Jordanian Chef Ehab Orabi has given us his favourite mansaf recipe, a traditional dish in Jordan made of rice, meat and dried yoghurt (jameed). This type of yoghurt is made only in Jordan but is also available commercially in solid or liquid form. ‘Personally, I like to cook with the genuine dried ones,’ he tells us. ‘The process will take longer (as you have to soak it overnight) but you will have an authentic flavour.’
Ingredients 1kg x dried yoghurt Lamb meat with bone Cardamom Onions Bay leaves Rice with turmeric powder Ghee or corn oil Saj bread Pine nuts and almonds to garnish
Method Soak 1kg of dried yoghurt in three litres of water overnight then blend.
Boil the meat with onion, cardamom and bay leaves until it’s 75 percent cooked.
Add the blended dried yoghurt and let it and the meat boil together until the meat is well done.
As the dried yoghurt is salty, use the water in which you boiled the meat to pour over the mix, through a strainer.
Add the rice with ghee or corn oil and a teaspoon of turmeric powder to a pot and cook until tender.
Fry the pine nuts and almonds until golden.
Put the saj bread on a tray, add the cooked rice in a mound and then take the meat pieces out from the dried yoghurt mix and put it on top.
Garnish with nuts and then pour the dried yoghurt mix over the dish.
NOTE: If you’re using liquid yoghurt then just add the water to the yoghurt and cook the meat in it.