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Counting calories?

Give your healthy meal plans an authentic Arabic touch with these delicious dishes from the brand's new ATYAB menu - all of which are less than 350 calories!

Beetroot Hummus With Carrot Sticks
Serves: 1
Prep time: 10 mins + overnight
Cook time: 20 mins
Calories: 153

Ingredients
25 gm dried and soaked chickpeas
0.25 gm baking soda
7.5 gm tahini
5 ml water
0.25 gm lemon salt
0.5 ml olive oil
0.4 gm salt
0.3 gm garlic, chopped
5 gm beetroot purée
Chopped carrot and cucumber strips

Method
Soak chickpeas overnight.
Boil the chickpeas with baking soda until soft, remove from heat and strain; rinse with water.
In a food processor, add all the ingredients, together with the chickpeas, and blend until smooth.  
Serve with chopped carrot and cucumber strips.  

Shakshouka
Serves: 1
Prep time: 10 mins
Cook time: 10 mins
Bake time: 20 mins
Calories: 278

Ingredients
6.5 ml olive oil
25 gm onion, chopped
1.2 gm garlic, chopped
30 gm capsicum, diced
30 gm eggplant, diced
140 gm tomato, canned, chopped
0.6 gm paprika powder
1 gm cumin powder
1.2 gm coriander powder
0.6 gm white pepper powder
2 fresh whole eggs
Parsley, chopped, to garnish

Method
Heat olive oil in a pan. Add onion, garlic, capsicum and eggplant, and sauté until soft; then, add chopped tomato and spices.
Bring to the boil, lower heat and simmer until the sauce is reduced.  
Add the tomato sauce to the bottom of two silicone baking moulds; break the eggs and pour over the sauce - one per mould.
Bake in a pre-heated oven of 165°C for 15-20 minutes. Remove from oven, cool and serve garnished with chopped fresh parsley.

Shrimp Machboos
Serves: 1
Prep time: 15 mins
Cook time: 20 mins
Calories: 313.6

Ingredients
4 ml olive oil
1.5 gm garlic, chopped
12 gm onion, chopped
0.3 gm coriander powder
0.4 gm cumin powder
0.2 gm cardamom powder
0.4 gm dried lime
0.2 gm turmeric powder
0.6 gm salt
0.2 gm white pepper powder
8 shrimps
80 ml water
1.8 ml rose water
1 gm chicken stock powder
0.3 gm cinnamon stick
0.1 gm whole black pepper
35 gm brown rice
Pine nuts, roasted, for garnish
Parsley, chopped, for garnish

Method
Heat oil in pan and sauté garlic and onion in it till light brown. Add all the spices as well as salt and pepper.
Add shrimp and cook for 10-12 minutes until shrimp is cooked well. Remove from pan.  
Add water, stock, cinnamon and pepper to the same pan and bring to the boil. When the water starts to boil, add brown rice and cook well.
Finally, add rose water and remove from heat.
Arrange rice on a serving plate, with shrimp on top.
Serve garnished with pine nuts and fresh parsley.

Pomegranate Panna Cotta
Serves: 1
Prep time: 20 mins
Cook time: 20 mins
Chill time: 3 hrs
Calories: 201

Ingredients
20 ml skimmed milk
20 ml whipping cream
1 gm gelatin
40 gm labneh
6 gm honey
0.4 ml rose water
Handful of chopped pistachios, to garnish

For pomegranate topping:
30 ml pomegranate juice
0.5 gm gelatin

Method
In a pan, bring milk and cream to the boil, stirring often; keep aside to bring to room temperature.
Soak gelatin in cold water for 20 minutes. Remove from water and squeeze to drain, then melt over low flame and add to milk mixture.
Mix labneh, honey and rose water till smooth, then add milk mixture.
Transfer the mixture to a container and keep inside a chiller to set.  
For the topping, boil the juice and add gelatin, mixing well.
Pour the topping over the panna cotta and chill for at least 3 hours to set.
Garnish with chopped pistachios and serve.