4 recipes to try out this Eid

Ingredients
1 whole chicken
4 cups water
2 cups basmati rice
Pistachio, to garnish
Dried pomegranate, to garnish
For the marinade sauce:
¼ cup rose water
1 tsp saffron
6 cloves garlic
1 small ginger
¼ cup lemon juice
2 tbsp tomato sauce
1 tsp cardamom powder
1 tsp turmeric powder
1 tbsp spicy seasoning
1 tsp black pepper and salt
For stuffing:
2 pcs potato, cut into small cubes
2 large onions, coarsely chopped
½ cup chickpeas, halved
2 cloves garlic, crushed
1 cup raisins
2 laurel leaves
4 small eggs, boiled
2 tsp turmeric powder
2 tsp cardamom powder
1 tbsp spicy seasoning
2 tsp salt
½ tsp black pepper
4 tbsp cooking oil
Method
For the marinade: Blend rose water and saffron in a blender for 5 seconds. Set aside.
Blend garlic, ginger, lemon juice, tomato sauce, cardamom powder, turmeric powder, spicy seasoning, salt and pepper together until thick, then set aside.
Rub the chicken with this sauce inside and out.
Heat oil in a pan, then add potato cubes and fry until golden brown; set aside.
Heat a pan with oil, add onion and sauté until pink.
In the same pan, add chickpeas, garlic, raisins, laurel leaves, boiled egg, fried potato, turmeric powder, cardamom powder, spicy seasoning, salt and pepper; stir for 3 minutes.
Place half the stuffing ingredients inside the chicken, and wrap the other half in aluminum foil.
Prepare a steamer with 2L of water, and place the whole stuffed chicken as well as the stuffing in foil inside.
Cover with aluminum foil and cook the chicken for 1 hour.
Meanwhile, boil water, then add basmati rice and allow to cook for 7-10 minutes.
When done, drain excess water and arrange rice on a large serving plate.
Spread the rose water and saffron blend evenly on top of the rice, then place the chicken on top.
Arrange the stuffing ingredients evenly on top or around.
Garnish with pistachios and pomegranate. Serve.

 
Spicy Shrimp Sharing Rolls
Serves: 4
Prep time: 20 mins
Cook time: 15 mins
Ingredients
6 sheets filo pastry
Olive oil, to brush and some to drizzle
250 gm cream cheese
1 kg cooking shrimps, thawed
3 bell peppers (green, yellow, red), sliced
1 red onion, sliced
Salt to taste
Pepper to taste
5 gm Arabic masala powder
1 gm onion powder
1 gm garlic powder
1 gm paprika
Method
Layer the filo pastry, brushing each layer with oil. Keep aside.
Preheat oven to 230°C.
Put the shrimps, peppers and red onion on a baking tray.
Season with salt, pepper, Arabic masala powder, onion powder, garlic powder and paprika.
Drizzle some olive oil on top and bake for 6 minutes until shrimps are cooked. Remove from oven and place in a bowl.
Dust some flour on a clean surface and place the filo pastry in a long strip on top.
Spread the cream cheese over this, then place the shrimp mixture on top.
Slowly roll the pastry up into a log and place the roll on the same baking tray.
Bake for 10-12 minutes until pastry puffs up and is cooked through. Slice and serve.

Finger-Licking BBQ Chicken Drumstick 
Prep time: 20 mins
Cook time: 1 hr
Serves: 4

Ingredients
900 gm chicken drumstick
2 tsp cumin
1 tsp chilli powder
Salt and pepper to taste
2 tsp garlic powder
½ tsp onion powder
2 tsp paprika
1 cup BBQ sauce
300 gm broccoli
Olive oil, to drizzle
Chaat masala, to garnish
Method
Preheat oven to 185°C.
Place the drumstick on a baking sheet lined with foil.
Sprinkle cumin, chilli powder, salt, pepper, garlic powder, onion powder, and paprika. Rub in the seasoning evenly on both sides.
Bake for 30 minutes, then remove from the oven, and allow to rest for 10 minutes.
Spread the BBQ sauce evenly on top of the drumsticks. Arrange the broccoli around.
Drizzle olive oil and sprinkle chaat masala, salt and pepper evenly.
Increase oven heat to 200°C and bake for another 15-20 minutes, until broccoli is tender and chicken is cooked through to the bone.

Strawberry Basbousa with Qeshta filling
Serves: 6
Prep and bake time:
1 hr 15 mins
Ingredients
For the basbousa:
2 cups semolina flour
2 cups shredded coconut
1 tsp baking powder
1 cup sugar
¼ cup milk
2 cups fresh cream
6 eggs
1 tsp vanilla extract
2 cups vegetable oil
4 tbsp butter
For the qeshta:
2 cups milk
4 tbsp sugar
4 tbsp cornstarch
½ cup table cream
For the strawberry syrup:
1 pack frozen strawberry
1 cup water
1 cup white sugar
Method
Heat the oven to 180°C. Grease a square baking dish with the butter.
In a large bowl, mix the remaining ingredients until moist, but not runny. Spread half the mixture into the dish and bake for 10-12 minutes until the edges turn golden brown.
Meanwhile, heat a saucepan over high heat and add milk, sugar and cornstarch. Stir constantly, bring to boil for 2 minutes until it gets thick. Add the cream and stir well.
Pour the hot qeshta immediately over hot baked basbousa, and spread evenly.
Add the other half of the basbousa on top of the qeshta and spread evenly again.
Bake for 45 minutes in the pre-heated oven until golden brown. While basbousa is baking, prepare a sauce pan over medium heat, and add the frozen strawberry, water and sugar.
Stir until sugar is dissolved; boil for 5 minutes. Reduce heat to a medium low and simmer until sauce is thick (about 5 minutes).
When the basbousa is baked, allow to rest for 20 minutes before cutting. Add strawberry syrup on top, and serve.