Delicious recipes presented to you by The Ritz-Carlton Abu Dhabi, Grand Canal
Knafeh Ashta with berries, Lamb Thareed, Camel kibbeh roll
Knafeh Ashta with berries
500g knafeh dough
400g cream cheese (Kashta)
150g ghee or clarified butter
½ cup pistachio
200g mix berries
1 spoon lemon blossom marmalade
Ingredients for sugar syrup
2 ½ cup sugars
1 1/2 cup water
½ spoon rose water
½ spoon orange blossom
Few drops of lemon juice
Method for making the sugar syrup
Put the sugar and water in a pot, cooked until is boiling, add few drops of lemon juice, leave it boiling for few minutes, take out the pot from the heat, add the rose water and orange blossom, then leave it aside till it gets cold.
Method for baked kunafa
Melt the ghee or the butter and then dive the kunafa dough to 4 parts
Wrap the kunafa dough part by part and use the preferable form to cook, and then brushed up with ghee or butter, press the dough nicely to get the solid right shape.
Bake the kunaha dough in the oven with 180c until it gets nice golden color. Leave it a side to get cold.
In the serving plate, before you put the first layer of the baked kunafa add a bite of sugar syrup, and then put the first layer of baked kunafa, spread the cream cheese (kashta), sprinkle some pistachio to the kashta, add second layer of baked kunafa, topped with kashta and pistachio.
Garnished with lemon blossom marmalade, mix berries and drizzle with sugar syrup.
700g lamb Shang
3pcs Rgaag bread
200g potato big cut
150 g baby marrow big cut
3oog tomato chopped
100g green bell pepper
3 cloves of garlic
2 green chili (optional)
½ cup Chopped fresh coriander
1 spoon Chopped fresh parsley
50g tomato paste
3 table spoon ghee
1 ½ litter lamb stock
2 pcs dry lime
Salt to taste
½ small spoon of each (cumin, coriander, cinnamon, black pepper and cardamom powder)
1 teaspoon turmeric powder
First need to boil the lamb Shang 80 %
And left a side
Take cooking pan heat up then add the ghee and sautéed the onion, garlic, dry lime
Add the boiled lamb Shang with the spices, mix well together
Add tomato paste and some lamb stock, cover the pan for few minutes until you can get the aroma of the spices and meat
Add the rest of the cut vegetables to the pan and mix well all the ingredient together, cover the pan with slow fair and leave it boiling until the vegetable and meat are cooked
Serving the plate break the Rgaag bread and add the pour stock in first without pouring the meat or vegetables, mix the bread and stock together, spread the meat and vegetables on top of thread and served hot
Garnished with fresh coriander and chopped parsley and nuts
Camel kibbeh roll
Kibbeh dough Ingredients
300g fine crushed wheat
450g camel meat without fat
10g fresh mint
1 cup water
1 spoon Arabic spices
Black pepper & salt to taste
Kibbeh stuffing ingredients
150g camel meat blended
600g camel minced meat
2 cups ghee
1 spoon Arabic spices
½ spoon cinnamon powder
Black pepper and salt to taste
Method of the kibbeh dough
Soak the crushed wheat with water, add onion, mint, Arabic spices, camel meat, salt and black pepper, mix well all the ingredients.
Mince all the ingredients through the mincer machine, after that mix the dough by your hand till you get consistent and homogeneous dough
Leave it aside.
Method of the stuffing
Take cooking pan and heated up in the fire, add some of the ghee, and melt it, sautéed the onion with minced meat, cook with all spices, after it gets cooked remove the pan and let it get cold.
Mix well together the blended camel meat with pistachio and cooked meat.
On the clean table spread Clingfilm, and spread some of kibbeh dough, in rectangular shape and spare it thin, add the filling in the middle and roll the dough tight nicely.
Take an oven cooking tray, spread some ghee and put the kibbeh roll in the tray, cover it with remaining ghee, baked in the oven with 180c, turn the rolls over, until we get golden color
Cut the roll and serve with herb salad and tahina sauce.