More than 80% of the award value to flow back into the UAE’s economy under Adnoc’s ICV programme
energy47 minutes ago
Harira soupServes: 6Ingredients Chickpeas, boiled: 100 gm Green lentil: 50 gm Onion, large, chopped: 1 pc Celery, finely chopped : 20 gm Tomato purée: 200 ml Tomato paste: 20 gm Meat stock: 500 ml Olive oil:100 ml Sweet paprika: 1 tsp Cumin powder: 2 tsp Ginger powder: ½ tsp Cinnamon powder: 1 tsp White pepper: 2 tsp Coriander, finely chopped: 2 tbsp Parsley, finely chopped: 2 tbsp Saltto taste Lemon wedges to serve MethodSauté onion and chopped celery in hot olive oil for about 10 minutes until tender. Add all the spices and toss for about 7 minutes, stirring constantly. Moisten with ¼ of meat stock. Add the green lentil and simmer for 25 minutes or until almost cooked. Add the boiled chickpeas along with the rest of the meat stock, tomato purée and tomato paste. Continue cooking for another 10 minutes, then finish with chopped coriander and parsley and add salt to taste. Serve hot with lemon wedges on the side. |
Layali lubnanServes: 4Ingredients Milk: 500 ml Sugar: 200 gm Water: 500 ml Semolina, fine: 100 gm Egg white: 2 pc Rose water: 1 tbsp Pistachio, chopped: 2 tbsp Almond, toasted, flaked: 2 tbsp MethodPlace water, milk and sugar in a saucepan on medium heat and, stirring occasionally, bring to boil. Beat semolina and eggs white together in a bowl. Add them to the simmering milk along with the rose water stirring for 3 minutes or until it thickens. Take out the boiling mixture from the heat and pour over individual bowls or large serving bowl and set aside to cool. Garnish with pistachio and toasted almonds. Serve. |
Chicken tagine with couscous Serves: 4 IngredientsFor the tagine: Chicken, cut into 8 pc, bone in, skin on: 1 kg Olive oil: 4 tbsp Garlic, crushed: 4 cloves Onion, chopped : 2 pc Ginger, chopped: 2 tsp Coriander powder: 1 tbsp Cumin powder: 3 tsp Cinnamon, ground: 1 tsp Tomato purée: 1 tbsp Tomato, chopped: 800 gm Salt and pepper: to taste For the couscous: Couscous: 500 gm Olive oil: 4 tbsp Lemon juice (optional): 1 pc Chicken stock or water: 300 ml Salt and pepper: to taste MethodFor the tagine, heat the oil in a large saucepan then add the garlic, onion, ginger and spices. Cook over low heat for about 10 minutes, or until the onions are soft. Add the chicken pieces to the pan and season with salt and pepper. Sauté over low heat with the lid on, stirring from time to time, until the chicken is coloured. Add water and simmer for 25 minutes or until the chicken is cooked through. Add the tomato paste and chopped tomatoes and cook for 10 more minutes, until the sauce is thick. Place couscous in a bowl and add boiling water or chicken stock. Boil for 5-10 minutes. Strain the couscous and stir in olive oil and lemon juice. Season with salt and pepper and serve along with the chicken tagine. |
Photos by: M Sajjad
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