Kunafa wrapped tiger prawns
Tiger prawns 200 gm, Kunafa (dough) 40 gm, Salt and pepper 10 gm, Chilli paste 10 gm, Olive oil 20 ml, Lemon juice 15 mg
Season the tiger prawns and add all the above ingredients and wrapped as roll with the kunafa.
Tahini 100 gm, Lemon juice 30 ml, Ice water 100 ml, Salt to taste, White pepper to taste, Cumin 15 gm, Paprika 10 gm, Onion 50 gm, Garlic 20 gm, Olive oil 30 ml
Pine seed 2 gm, Fried onion 1 gm, Cherry tomato 5 gm, Mixed cress 2 gm
To prepare the tahini sauce:
Dissolve the tahini paste in water so that it does not clot when adding the rest of the ingredients. Add the crushed garlic, lemon juice and salt. Mix well until you get a sauce.
To prepare the Kunafa rolled prawns:
->Cut the raw kunafa into slices, according to the number of shrimps you have.
->Start wrapping the shrimps with the kunafa strips until they're fully covered.
->Place the kunafa wrapped prawns directly in the frying pan on medium heat. Deep fry until golden brown. Bake for 5 minutes at 180 degrees.
->Once it has cooled down arrange on top of the tahini sauce and garnish with fried onion, pine seeds, sundried tomatoes, cherry tomatoes, and cress.
Slow-Cooked Lamb Shank
Lamb shank 250 gm, Moghrabieh (Lebanese Couscous) 50 gm, Olive Oil 60 gm, Shallot 50 gm, Carrot 50 gm, Garlic 30 gm, Salt 15 gm, Black pepper 10 gm, Caraway powder 5 gm, Thyme 2 gm, Potato 80 gm, Chickpeas 40 gm, Fava beans 40 gm, Saffron 1 gm, Water 3 litres, Parmesan cheese 30 gm, Cream 50 ml, Butter 40 ml
->Pan sear the lamb shank, and add the shallot, carrot, thyme, garlic, saffron, water. Season the whole mix and then cook it all together for two-and-a-half hour.
To make the Moghrabieh (Lebanese couscous)
-> Toast the moghrabieh in olive oil, season and add the caraway powder.
-> Use stock from the cooked lamb shank.
-> Cook on medium heat till the moghrabieh absorbs most of the stock.
-> Add the cream, parmesan cheese, fava beans and finish off with butter.
-> Spoon the moghrabieh in a serving dish with some of the meat arranged
-> on top along with potato, carrot, and confit shallot.
Selection of Mezzah
1 small piece of Romaine lettuce, Parsley 50 gm, Watercress 50 gm, Mint leaves 50 gm, 2 pieces of cucumbers, 2 pieces of Tomatoes, 4 pieces of Red radish, Olive oil 50 ml, Salt to taste, Pomegranate molasses 50 ml, Sumac powder 30 gm, Fried Arabic bread pieces 200 gm, Salt to taste
-> Wash and dry all the vegetables.
-> Cut the lettuce, cucumber, tomato into cubes.
-> Pick the leaves off the parsley, add mint and chop.
-> Slice the red radish in a
-> bowl and add all the ingredients. Mix well.
-> Serve with fried Arabian bread.
Smoked Balik Salmon
Balik Salmon 70 gm, Ositra Caviar 2 gm, Caviar tomato 10 gm
-> Garnish the dish with cress and caviar tomato, sliced red radish and olive oil
Boiled chickpeas 1 kg, Tahini 600 gm, Lemon salt 20 gm, Salt 30 gm, Crushed ice 300 gm, 100 ml Corn oil
-> Put the boiled chickpeas in the food processor. Add the tahina, salt, a bit of ice and mix the lemon salt with the crushed ice.
-> When the mixture is smooth, add more mixed ice with lemon salt with a bit of water.
-> Pour the corn oil at the end. Check the taste and add more seasoning if needed.
Roasted cashew nut 100 gm, Roasted walnut 100 gm, Bread crumbs 1000 gm, Chilli paste 50 gm, Sweet Chilli paste 50 gm, Tomato paste 100 gm, Olive oil 100 ml, Pomegranate molasses 100 ml, Lemon juice 50 ml, Crushed ice 500 gm, Tahini 100 gm, Cumin 50 gm
-> Put all the ingredients in a food processor and mixed well.
Eggplant 600 gm, Tahini 100 gm, Salt 30 gm, Lemon salt 20 gm, Crushed ice 300 gm, Walnut 50 gm, Pomegranate syrup 50 ml, Pomegranate fresh 50 gm, Lemon Juice 30 ml, Olive oil 360 ml, Black pepper to taste, Red Radish 40 gm, Mint 2 gm, Cress 2 gm
-> Fry the eggplant. Once fully cooked, reserve for 5 hours to obtain a smokey flavour.
-> Peel off the eggplant skin and chop it roughly. Put it in a mixing bowl.
-> In a food processor, combine the rest of the ingredients. Add the Tahini mixture and mix with the chopped eggplant with a whisk.
-> Cut the fried eggplant (100 gm), and add chopped walnuts, salt, pepper, lemon juice, pomegranate syrup, fresh pomegranate seeds, olive oil, lemon juice
Put 4 spoons on a white plate; add the mixed fried eggplant. Garnish with sliced red radish, fresh mint, cress and sliced crispy fried baby eggplant.
Kibbeh bel Laban
For the kibbeh:
Finely ground lamb meat 200 gm, Bulgur wheat 200 gm, Salt 1 tsp, Pepper 1/2 tsp, Cinnamon powder 1/2 tsp, Dried basil 1 tsp, Minced onion 1, Al tahi spice
Stuffing: Butter 1 tbsp, Small red onion chopped 1, Lamb meat coarsely ground 200 gm, Pine nuts 2 tbsp, Salt & pepper to taste
For the sauce: Cornflour 2 tsp, Cold water ¼ cup, Yoghurt 1½ kg, Salt 1 tsp, Dried mint and coriander 1 tsp, Ghee
Wash and dry
De vein and clean the lamb leg and cut in cubes.
In a mixing bowl, put the dried bulgur wheat, meat, salt, pepper, cumin, lemon zest, onion, al tahi spice, cinnamon.
Mix in a food processor until the dough is ready. Check the dough texture. Add ice during the mixing if needed.
Divide into small balls (40 gm each), wrap in cling film and refrigerate.
Empty the yoghurt tub in a cooking pot.
Mix the corn flour with water and keep aside.
Add cooking cream,
Allow the mixture to heat (note: don’t let the yoghurt reach boiling point. Ensure it is just
hot or slightly hot to
Pour the corn flour
when the yoghurt starts
to cool down but is
Keep whisking the yoghurt and avoid letting it reach boiling point.
Serve hot. Garnish with toasted garlic and fresh coriander, cherry tomato.
Grapefruit juice, homemade salted grapefruit Paloma, Sugar syrup, Grenadine syrup, Darjeeling droplets, soda water, topped with grapefruit foam, Glassware: Hurricane
Strawberry puree, raspberry puree, mango puree, sugar syrup, elderflower syrup, pineapple juice, Glassware: Cocktail
Arabic After Dark
Topped with grapefruit foam