4 Arabic dishes that aren't the usual fare

Makaanik with Pomegranate Molasses
Serves: 6
Ingredients
500 gm makaanik
1 large onion, thinly sliced
1 tbsp olive oil
2 tbsp water
2 tbsp pomegranate molasses
Salt to taste
Freshly ground black pepper to taste

For the garnish:
1 tbsp roasted pine nuts
1 tbsp pomegranate jewels
A handful of fresh parsley or coriander, chopped
Method
In a medium-sized pan, on medium heat, sauté the onion in olive oil until it has softened. Add the makaanik and cook until it has browned. Drain any excess fat.
Add the water and pomegranate molasses; cook until the liquid has reduced, and season with salt and pepper to taste.
Serve in a plate and garnish with roasted pine nuts, pomegranate jewels and chopped parsley.
Maqluba Beitinjan
Serves: 4-6

Ingredients
4 cups Calrose rice
Vegetable oil, as required
3-4 medium eggplants, cut into ½-inch thick slices
500 gm lamb cubes
4 medium onions, chopped
1 cinnamon stick
4 cardamom pods
1 bay leaf
2 tsp 7-spice powder
1 tsp cinnamon powder
1 tsp white pepper powder
½ tsp black pepper powder
4 tsp salt
2 large tomatoes, sliced
For the garnish:
½ cup roasted mixed nuts
A handful of fresh coriander, finely chopped
Method
Wash and rinse the rice with cold water until the water runs clear. Soak in cold water for 30 minutes. Drain and keep aside.
Fill half a shallow pot with vegetable oil and heat on medium-high. Fry the eggplant slices in batches until golden-brown.
Remove, transfer on to a paper towel-lined plate, and keep aside.
In a pressure cooker, add the lamb cubes, onions, cinnamon stick, cardamom pods, bay leaf and 5 cups of water; cover and cook on medium heat for about 45 minutes, or until lamb is tender.
Season with all the powders and salt. Remove the lamb and onion from the pot, set aside, and reserve the liquid.
To prepare the maqluba, first place a couple tablespoons of rice on the base of a large non-stick pot. Add a layer of tomato slices, followed by a layer of fried eggplants, followed by the cooked lamb and onion, and finally the drained rice on top.
Pour the reserved liquid over all the layers to about 2 centimetres above the top of the rice (add more water if you don't have enough). Bring to a boil, then cover the pot and leave simmer on low heat for about 45 minutes, until the rice is cooked.
Allow the pot to cool for 5 minutes, then place a plate larger than the base of your pot on the mouth of your pan and then carefully flip it upside down. Allow all the ingredients to settle in this position for a few minutes and then slowly remove the pot. Garnish your maqluba with mixed nuts and finely chopped coriander, and serve with some yoghurt on the side.
Saffron Chicken with Freekeh
Serves: 6-8

Ingredients
2 cups freekeh
8 chicken thighs
2 medium onions, diced
1 cinnamon stick
2 cardamom pods
2 tbsp olive oil
1 tsp minced ginger
1 tsp minced garlic
A pinch of ground saffron
1 tsp rose water
3 cups chicken stock
For the dry rub:
1 tsp cinnamon powder
1 tsp 7-spice powder
1 tsp turmeric powder
½ tsp black pepper powder
2 tsp salt
For the garnish:
1 cup mixed nuts
A handful of fresh parsley, roughly chopped

Method
Soak the freekeh in water for about one hour, then drain and keep aside.
Combine all the ingredients for the dry rub.
Thoroughly wash and pat dry the chicken. Coat it with the dry rub and leave to rest.
In a large shallow cast iron pot, sauté the onions, cinnamon stick and cardamom pods in some olive oil. Fry until the onions turn translucent. Add the ginger, garlic and freekeh, and mix all ingredients together. Continue to stir until the freekeh is slightly fragrant and toasted.
Layer the chicken over the freekeh mixture. Add the saffron and rose water to the chicken stock, and pour the liquid mixture over the freekeh and chicken. Bring to a boil, then cover and leave to simmer on low heat for about 40 minutes or until the freekeh is fully cooked.
When done, take the pot off the heat, and garnish with chopped parsley and toasted nuts.
Serve with a side of mint and cucumber yoghurt salad.
Mango Kunafa Cups
Makes: 10-12

Ingredients
For the pastry:
250 gm kunafa pastry dough
1 cup butter, melted
For the filling:
2 cups cream cheese
1 tsp vanilla extract
¼ cup brown sugar
1/3 cup icing sugar
1 cup whipped cream
For the garnish:
2 ripe mangoes, cut into small cubes
1/3 cup pistachio slivers
Method
Preheat the oven at 180°C. In a large bowl, gently loosen the kunafa pastry dough, cut with scissors and mix well with the melted butter. Evenly spread the kunafa mixture on the base of a baking sheet and lightly press down.
Bake for 15-20 minutes until the surface has a light golden colour. Allow the kunafa to cool.
To prepare the filling, whisk together cream cheese, vanilla extract and brown sugar on medium speed until smooth and creamy. Add the sifted powdered sugar and whipped cream, and whisk on high speed until moderately stiff peaks have formed.
Cool in the refrigerator for at least 30 minutes.
In small serving cups, add a layer of toasted kunafa on the base, followed by a layer of the filling and some chopped mango. Repeat, and garnish with pistachio slivers.