Exclusive Gourmet Recipes for Ramadan

From Ottomans' braised fresh artichoke to Okku's edamame hummus, Gourmet brings together a special collection of Ramadan-inspired recipes covering classic Arabian favourites prepared in fresh manifestations
Tuesday , 10 July 2012
Braised fresh artichoke, goat’s cheese and zucchini mint pottage
Braised fresh artichoke, goat’s cheese and zucchini mint pottage
Edamame hummus
Edamame hummus
Rack of lamb with dukkah gremolata
Rack of lamb with dukkah gremolata
Ouzi bil lahem
Ouzi bil lahem
King scallops carpaccio with cauliflower and seaweed tabouleh
King scallops carpaccio with cauliflower and seaweed tabouleh
Lokma
Lokma
Kunafeh
Kunafeh

Braised fresh artichoke, goat’s cheese and zucchini mint
pottage

From Chef Mehmet Koyuncu at Ottomans, Grosvenor House
Serves 1

INGREDIENTS
FOR THE ARTICHOKE:

1 fresh artichoke, medium sized
20g butter
10g flour 
5ml fresh lemon juice
750ml water
5g sugar

FOR THE TOMATO MARMALADE:
2 tomatoes, medium sized 
10g unsalted butter
10g walnuts, finely chopped
A pinch of fresh thyme
10ml olive oil
A pinch of dried oregano
Salt and black pepper, to taste

FOR THE ZUCCHINI MINT POTTAGE:
1 green zucchini, medium sized
3g fresh mint leaves
5ml olive oil
50ml water
1 clove garlic, finely chopped
Salt and pepper, to taste

FOR THE GARNISH:
Mixed cress or a garden salad
Semi-dried tomatoes also go beautifully with this dish

METHOD
Artichoke:
1. Add the lemon juice to the water. Peel the artichoke and leave it in the lemon water for about 10 minutes to make sure the colour doesn’t change, then remove and set aside. 
2. In a separate saucepan place the artichoke facing upwards, add water and bring to the boil.
3. In another saucepan, add the butter and flour, cook until it takes on a light brown colour. Then add the lemon juice and some hot water to create a creamy consistency.
4. Add this mixture to the boiled water (with the artichoke) and cook for 20 minutes first on high, then cook on a low heat for another 10 minutes.
5. Remove from the water and set aside to cool.

TOMATO MARMALADE:
1. Peel the tomatoes and cut them into 4 pieces, discard the seeds and then put them on a tray, add some salt and pepper and a bit of dried oregano.
2. Put them in a preheated combi oven at 60C and cook for about 30 minutes.
3. Remove the tomatoes from the oven, put in a processor with the rest of the ingredients and blend to a rough consistency.

ZUCCHINI POTTAGE:
1. Grate the skin of the zucchini and chop finely.
2. Roast them in a pan along with the chopped fresh mint and garlic in olive oil, sauté for around 3 minutes and add a pinch of salt and pepper to taste.
3. Add the water and cook for a further 3 minutes, then in a mixer or processor, blend to a purée.

PLATING: 
1. Place the cooked artichoke on a tray along with the tomato marmalade.
Cut the goats cheese into rounds, roughly the same size as the artichoke and place on top of the marmalade.
2. Cook for about 4 to 5 minutes in a preheated oven at 180C
3. Remove from the oven and place the zucchini mint pottage on the plate as the base of the dish, then add the sauce. For the final touch, add the garnish along with your choice of mixed cress, garden salad and or semi-dried tomatoes.

Edamame hummus
From Chef Hugh Sato Gardiner at Okku, The H Hotel
serves 4

INGREDIENTS
1 cup edamame, cooked and shelled
10ml olive oil
¼ clove garlic
25g sesame paste (neri goma)
25g peanut butter
5g hon dashi powder
2.5ml light soy
22ml water
7ml yuzu juice (or lemon juice)
2.5g wasabi paste
5g salt

METHOD
1. Combine all the ingredients and pulse with a food processor. If you don’t have the sesame paste, use some freshly roasted sesame seeds that have been ground. Also, instead of hon dashi powder, a purely vegan substitute would be some vegetable stock powder.
2. After the first couple of pulses with the food processor, adjust the mixture to your taste with more or less salt, garlic, peanut butter or water than the recipe specifies, as per your taste.. 

Rack of lamb with dukkah gremolata
From Executive Sous Chef Ivan Musoni at Hyatt Capital Gate

INGREDIENTS
FOR THE LAMB RACK
350g rack of lamb
100g rosemary
100g thyme
50g salt
30g black pepper
200ml olive oil
200ml lamb stock

For the dukkah gremolata
150g dukkah spice (a Middle Eastern mix of seeds, nuts and various spices)
40ml olive oil
15g lemon zest
30g parsley leaves
15g garlic
80g breadcrumbs

METHOD
1. Put the lamb rack in a plastic bag. Add all marinade ingredients and place in the fridge for 24 hours.
2. Chop garlic, parsley leaves and lemon zest into thin pieces and mix with the dukkah spice. Add breadcrumbs and olive oil.
3. Roast the lamb rack in a pan and finish the cooking in a 170C preheated oven for about 15 minutes. Take it out of the oven and allow to rest for 5 minutes.
4. Coat lamb rack with dukkah gremolata, cut into small cutlets, arrange on a dish, finish with the sauce.

Ouzi bil lahem
From Chef Samer Adib Salim at Times of Arabia, Madinat Jumeirah 

INGREDIENTS

FOR THE PASTRY:
7 cups white flour
200l milk
20g yeast
For an easy option use pre-made spring roll or filo pastry

FOR THE FILLING:
150ml corn oil
250g lamb meat, cubed
Ghee or butter to grease baking pan and glaze pastry
300g white rice
200ml water
120g green peas
60g salt
40g mixed pepper
20g black pepper
100g cardamom powder
200g fried almonds

METHOD
1. Boil peas until tender.
2. Fry the lamb in the corn oil and set aside.
3. Soak the rice for 1 hour and then boil.
4. Mix together the rice, peas and ground lamb, pine nuts, almonds and salt.
5. Prepare the pastry and roll out to 2cm thickness and cut into circles using a small coffee cup.
6. Stuff pastry circles with the meat and rice mixture and close.Grease a baking tray with ghee or butter and place the pastry parcels on the tray. Glaze with butter and the fried almonds
7. Bake at 200C for about 5 minutes until the pastries are lightly browned.

King scallops carpaccio with cauliflower and seaweed
tabouleh
From Head Chef Maxime Le Van at Crudo Bar, Embassy Dubai, Grosvenor House
Serves 4

INGREDIENTS
15 fresh king scallops
50g fresh seaweed, salt drained
2 lemons, juiced
1 small head of cauliflower
2 chive sprigs
2 parsley sprigs
2 mint sprigs
½ pomegranate
1 tsp pomegranate molasses
Extra virgin olive oil, sea salt and freshly grounded black pepper, to taste

METHOD
Tabouleh:

1. Shave off the top of the cauliflower florets using a sharp paring knife and put into a mixing bowl.
Finely chop the seaweed and add to the cauliflower.
2. Roughly chop the fresh herbs and add to the mix. Add a generous amount of olive oil and ½ of the lemon juice.
3. Season with salt and pepper and reserve it in the fridge.

TOP TIP
Just use the tops of the cauliflower florets as they have the same texture as couscous (or bulgur wheat) that you would sometimes include in a conventional tabouleh. Set the rest aside for soup or other dishes.

Lokma
From Executive Sous Chef Ivan Musoni at Hyatt Capital Gate

Serves 4

INGREDIENTS
1¼ cup warm water
1 tsp sugar
1 tsp active dry yeast
2 cup all-purpose flour (plus 2 extra tbsp)
1 tbsp salt
2l vegetable oil

FOR THE SPICED ORANGE SYRUP:
3 cups sugar
1¹⁄³ cup water
2 tablespoons of orange juice
2 oranges
1g four-spice mix

METHOD
Lokma:
1.
In a measuring cup, add yeast and sugar into warm water and stir until dissolved. Allow it to sit for 5 to 10 minutes.
2. In a medium-sized bowl, combine flour and salt. Add yeast and water and stir the mixture with an oiled wooden spoon until a dough-like consistency is formed.
Cover and place in a warm area and allow it to rise for 1½ hours, or until it has doubled in size.
3. Preheat the vegetable oil to 175C.
4. Spoon the dough into the vegetable oil and fry for about 2 minutes until it becomes golden brown. Drain on paper towels and then repeat with the remaining dough.

Syrup:
1.
In a saucepan on medium heat, mix all the ingredients and stir until the sugar is dissolved. Boil and simmer on a low heat for 10 to 15 minutes until the liquid turns into syrup. Do not stir too frequently or the sugar will make the syrup cloudy.
2. Peel oranges and cut out orange fillet segments. Mix the orange segments with the four-spice mix and syrup.
3. Drizzle the spiced orange syrup over the fried warm lokma dough balls and then serve immediately.

Kunafeh
From Eva Rihani, chef and presenter. This recipe is part of Eva’s Cooking With My Mom, a web-based series in which she teaches her teenage daughter how to prepare heartwarming Arabian favourites

INGREDIENTS
1 loaf white bread, toasted
1g butter, room temperature
Pistachios to decorate

FOR THE CHEESE LAYER:
500g nabulsi or akawi cheese
200g mozzarella cheese
¼ tsp mastica (a thickening agent)

FOR THE CREAM LAYER:
3 cups of milk
½ cup semolina
1 cup cream
3 tbsp sugar
¼ tsp mastica powder mixed with sugar
1 tbsp of blossom water

FOR THE SYRUP:
2 cups sugar
1 cup water
1 tsp lemon juice
1 tbsp butter or margarine

METHOD
1. Peel off the crust of the toasted bread and put it in the mixer. Put the bread on the tray and rub the crumbs with the butter. Keep aside a cup of the mixture for the top layer.
2. Evenly spread the crumb mixture onto a pan and press down by hand.
3. Cut the akawi cheese and sweeten it, then drain well. Crumble the cheese and mix it with the mozzarella and mastica and then spread the mix evenly on the bread base. 
4. Mix the milk, semolina and sugar and cook over a medium heat. Then add cream and mastica and stir well until it thickens. Pour the mix onto the cheese until it is completely covered.
5. Sprinkle the reserved breadcrumbs on top of the pudding and bake in a 200C oven until the kunafeh turns golden-brown
6. Turn it out onto a serving dish, drizzle with syrup and then decorate with the chopped pistachios.

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