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Traditions may differ, celebrations may change, dishes may vary but Eid is celebrated always. Whether it’s the rich Tagine or the light Fattoush, the Eid spread is an inevitable mix and match of special foods that symbolise good times.
EGYPTIAN TOMATO SALAD
Ingredients
- 4 small tomatoes
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp cumin powder
- 1 tbsp garlic (chopped)
- 1 tbsp onion (chopped)
- 1 green chilli (chopped)
Method
Grill or BBQ the tomato. Place in a bowl, add the chopped garlic, onion, chilli, cumin powder, and olive oil. Mix all the ingredients well and season with salt.
Serve drizzled with olive oil on top.
Recipe by Chef Hassan Kanso, Oriental Chef De Cuisine at Radisson SAS Deira.
SYRIAN CHICKEN KIBBEH
Ingredients
- 1 cup minced chicken
- 1 cup white rice (cooked)
- 1tbsp cumin powder
- 1tsp salt
- 1tbsp onion (chopped)
- 1tbssp ghee
- 1tbsp samak powder
- 1tbsp pine seed
- 1tsp black pepper powder
Method
In a large bowl mix the white rice with half of the minced chicken. Add salt, pepper and onion. Blend the mixture thoroughly. Keep aside to use for stuffing.
Heat the ghee in a cooking pot, add the remaining half of the minced chicken and pine seeds. Allow to cook for a few minutes, season with salt and pepper and remove from heat.
Shape and stuff the kibbeh, fry until golden brown. Serve hot with fresh salad or dips.
Recipe by Chef Hassan Kanso, Oriental Chef De Cuisine at Radisson SAS Deira.
MOROCCAN LAMB TAGINE
Ingredients
- 500gm lamb (cubed)
- 1cup tomato (chopped)
- 1tbsp tomato paste
- 1tbsp coriander (chopped)
- 1tbsp garlic (chopped)
- 1tsp salt
- 1tsp black pepper powder
- 1tbsp lemon juice
- 2tbsp olive oil
Method
Cook the lamb cubes in a pot, add water and cook until they are almost done. Drain the water and keep the lamb cubes aside. Heat the olive oil in a separate pan, add garlic and coriander. Cook for about two minutes.
Add tomato paste and cook further. Add the lamb cubes, season with salt and pepper. Cook until done. Serve hot with white rice.
Recipe by Chef Hassan Kanso, Oriental Chef De Cuisine at Radisson SAS Deira.
LEBANESE FATTOUSH
Ingredients
- 1 Arabic bread
- 1 Cos lettuce-local
- 1 Cucumber
- 2 tomatoes
- 100 ml chopped spring onion
- Small bunch fresh mint leaves
- 225 ml chopped parsley
- 225 ml chopped sweet pepper green and red
- 2 tbsp sumac powder
- Salad dressing
- 1 garlic clove
- 1 tsp salt
- 100 ml lemon juice
- 200 ml olive oil
Method
Cut the bread into strips and toast them in the oven until brown. Wash all the salad and dry. Shred lettuce, peel the cucumber and tomato and cut into cubes. Blend all the ingredients together for salad dressing. Arrange salad bowl, add salad dressing. Sprinkle toasted Arabic bread on top. Toss well and serve.
Recipe by Chef Salah Sahla, Chef de Cuisine at Al Khaima in Le Royal Meridien Beach Resort & Spa, Dubai
EGYPTIAN BABA GHANOUGH
Ingredients
- 300 grams Eggplant large
- 3 pcs Eggplant baby
- 50 grams Tomato chopped
- 50 grams Mixed capsicum chopped
- 20 grams Pomegranate seeds
- 10 ml Pomegranate syrub
- 5 grams Mint leaves fresh
- 10 grams Parsley chopped
- 30 ml olive oil
- 30 ml Lemon juice
- 10 grams Pine seeds
- 10 grams Spring onion
- Salt to taste
Method
Wash the vegetables then cut into dices. Bring large eggplant to grill then cool it down to peel. Chop and mix with rest the of the ingredients, chop tomato, onions, capsicum, pomegranate seeds, chop parsley and mint. Season it with olive oil, lemon juice, salt and add the chopped walnut and pine seeds.
Cut the baby eggplant into dices and fry in the deep frying oil after let it cool and add the mixture of babaghanough and garnish with pomegranate syrup and mint leaves.
Recipe by Chef Salah Sahla, Chef de Cuisine at Al Khaima in Le Royal Meridien Beach Resort & Spa, Dubai
LEBANESE HAMMOUR HARRA SAUCE
Ingredients
- 200 gramsHammour fillet
- 20 grams Garlic
- 40 grams Tomato
- 50 grams Onion sliced
- 20 grams Chopped coriander
- 60 grams Green/yellow red capsicum
- 20 grams Pine seeds
- 10 ml Lemon juice
- 5 grams Green chilli
- 40 ml Olive oil
- 5 grams White pepper
- 5 grams Cumin powder
- Salt to taste
Method
Marinate the Hammour for 30 minutes in olive oil, lemon juice, chopped garlic, salt, white pepper and cumin powder.
Grill the fillet on both sides for five minutes each, the meat soft and juicy.
For sauce harra:
Chop the onion, sliced capsicum, and sauté in olive oil. Season with salt, add garlic, peeled tomatoes, chopped fresh coriander and chilli. Let it simmer for 15 minutes on a slow flame.
To serve the Hammour, place the grilled fillet on the sauce and decorate with oregano leaves and pine seeds.
Recipe by Chef Salah Sahla, Chef de Cuisine at Al Khaima in Le Royal Meridien Beach Resort & Spa, Dubai
MIDDLE EASTERN MUHALBIYAT AL-RUZ (RICE PUDDING)
Ingredients
- 75 grams Calrose rice
- 6 cups Milk
- 1/2 cup Sugar
- 3 tbsp Almond
- 3 tbsp Pistachio
- 2 tbsp Rosewater
- 1 cup Water
- 1/ cup Strawberry syrup
Method
Boil milk and keep aside.
Wash the rice in running water, soak for 10 minutes and drain. Shift the rice to a deep large pan, let the water dry out. Add the milk and bring to boil, stirring constantly. Reduce the flame and simmer until rice is cooked.
Add sugar, rosewater and continue to cook until it is reduced to thick consistency. Remove from the heat, allow to cool. Garnish with strawberry syrup and cherries.
Chef Salah Sahla, Chef de Cuisine at Al Khaima in Le Royal Meridien Beach Resort & Spa Dubai
What are your favorite dishes to prepare on Eid?
This article was written by Ruqya Khan
