Eid Al Fitr is the celebrated by having a scrumptious family lunch for your nearest and dearest.
Ratatouille with Sunny Side-Up Egg
- 4 farm eggs
- 3 small eggplant
- 1 medium size onion
- 40 cherry tomatoes
- 3 small zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 3 cloves of garlic
- 4 soup spoons of olive oil
- Thyme or basil
- Parsley for garnish
- Salt and black pepper
1. Wash all vegetables
2. Peel the onion and chop into small dice
3. Chop the cherry tomatoes eggplant, zucchini and bell peppers into small pieces
4. Peel garlic cloves and cut into fine slices
5. Roughly chop the parsley
6. Heat a pan (medium heat), put one spoon of olive oil in, add the onion and season with salt and pepper, let it soften and colour, stir occasionally
7. In a separate pan (medium heat), add one spoon of oil and sauté the zucchini, bell pepper, eggplant and garlic, season with salt and pepper
8. When the vegetables soften, move the sautéed vegetables on top of the onion, add the tomatoes and a few leaves of thyme/basil, continue to simmer for another 20 minutes
9. Fry the eggs for 3 minutes (or to cooking preference), sunny side up, season with salt and pepper
10. Share the ratatouille in 4 plates and top with an egg, sprinkle with finely chopped parsley
Beef and Rose Koftas
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 tsp cumin seeds
- ½ tsp ground cinnamon
- 500g pack lean ground beef
- 1½ tsp Belazu Rose Harissa
- 12 drops rose water, or to taste
- ½ tsp Maldon Sea Salt
1. Prepare and light the barbecue, or preheat the grill to high. Soak 6 long wooden skewers in cold water for at least 30 minutes. Warm the oil in a frying pan over a high heat. Add the shallots and fry for 5 minutes or until golden. Remove from the heat and add the cumin and cinnamon. Stir well to combine then set aside to cool completely.
2. Place the mince in a large bowl. Add the cooled onion mixture, harissa, rose water and salt. Using your hands, knead the mixture for about 3 minutes or until well combined and smooth.
3. Divide the mixture into 6 even pieces. With dampened hands, shape each portion of mince around the prepared skewers until the mixture forms a sausage shape about 17cm long.
4. Barbecue or grill the koftas for 8-10 minutes, turning them with tongs 2-3 times during cooking until fully cooked through with no pink meat. Serve immediately with salad and a spoonful of Greek yogurt dusted with cinnamon.
Chicken Tagine Makful
- 2kg Whole Chicken
- 30g Chopped Garlic
- 800g Chopped Onion
- 20g Dry Coriander
- 20g Fresh Chopped Parsley
- 30g Ginger Powder
- 20g Salt
- 20g White Pepper
- 40g Smen (Substitute: ghee)
- 1g Saffron
- 1 kitre Chicken Stock
- 150g Preserved Lemon Wedges
- 100g Green Olives
- 100g Fresh Tomato Sliced
1. Marinate the chicken for 1 hour with olive oil, onion, coriander, parsley, saffron, smen, salt, pepper and ginger powder.
2. Start cooking the marinated chicken in a tagine (or glass/ceramic oven dish) for 45 minutes at 180°C (with the yellow coloring) and the chicken stock.
3. Rectify seasoning and add the batch 2 then continue cooking for another 10 min.
4. The Chicken Tagine Makful is ready to be served.