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RECIPES
Thai Chicken Green Curry

Sumptuous coconut milk infused with a blend of aromatic herbs and chicken, go-to dish
CHEF WICHIT PANYO Published: May 18, 2021 10:00
PREP 15 m
COOK 20m
SERVES
2
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INGREDIENTS
1 cup (140gm) chicken breast sliced
2 tbsp green curry paste
2 tbsp Thai sweet basil
1 tbsp lime leaves
1 cup (82gm) aubergines, cubed

2 cups coconut milk
1 tbsp fish sauce
2 tbsp white sugar
1 tbsp red chilli, chopped
For garnish
Thai sweet basil leaves and coconut cream
Email this grocery list
Ingredient Substitution Guide
METHOD
Thai Chicken Green Curry in 20 minutes with Chef Wichit PanyoGN/Anas Thacharpadikkal
1. Heat coconut milk until boil and green curry paste and simmer
2. Add sliced chicken and eggplant into the curry and let it cook for around 6 minutes.
3. Season with sugar and fish sauce. Adding sugar both offsets and enhances the spice.
4. Then add red chili, sweet basil, lime leaves and removed from heat and garnish with Thai sweet
basils and coconut cream.
Chef Wichit Panyo

Chef de Cuisine at Benjarong, Dusit Thani Dubai
Tell us about your favourite dishes and recipes at food@gulfnews.com
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RECIPES
Recipe for Mediterranean falafel with tahini

dip
Made with chickpeas and fava beans, this crispy snack is best eaten with a tahini dip
CHEF ANISSA HELOU, SPECIAL TO GULF NEWS Published: April 25, 2022 17:20
PREP 24 h : 10 m
COOK 20m
SERVES
4 to 6
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INGREDIENTS
For the falafel:
100 gms dried chickpeas (soaked overnight in plenty water with ½ tsp bicarbonate of
soda)
200 gms peeled split dried broad beans, soaked overnight in plenty water with 1
teaspoon bicarbonate of soda
5 large garlic cloves, peeled
1 small onion, peeled
50 gms fresh coriander, most of the bottom stalks discarded
1 tsp ground cumin
1 tsp ground allspice (or 7-spice mixture)
¼ tsp finely ground black pepper
1/8 tsp cayenne pepper
½ tsp bicarbonate of soda, plus another ½ teaspoon to mix in just before frying
Sea salt
For the tahini dip:
100 ml tahini
Juice of 1 lemon, or to taste
1 small garlic clove, peeled and crushed
Salt to taste
METHOD
1. Drain and rinse the chickpeas and broad beans. Grind through a meat grinder with the finest
blade attached, together with the garlic, onion and coriander. If you don’t have a grinder, then
process in a food processor together with the rest of the ingredients. Process until you have a fine
paste.
2. Transfer the mixture to a bowl. Add the seasonings and ½ teaspoon bicarbonate of soda. Taste
and adjust the seasoning if necessary. Cover and let rest for 30 minutes in the refrigerator.
3. Put enough vegetable oil in a large frying pan to deep-fry the falafel and place over a medium
heat. Mix the remaining ½ teaspoon bicarbonate of soda in the falafel mix.
4. When the oil is hot – dip a piece of bread; if the oil bubbles around it, it is ready – start shaping
the falafel.
5. Using the spatula part of the falafel shaper, scoop a little falafel mixture and scrape into the
bowl of the other part making sure you slide the lever down to make space.
6. Fill the bowl and smooth the mixture making a mound. Hold the shaper over the hot oil and
release the lever to pop the falafel ball into the oil. Be careful not to splash.
7. Repeat the same process until you have used up all the falafel mix, making sure you do not
crowd the frying pan. You should end up with about 15 falafel balls.
8. Fry for 3 to 4 minutes, stirring every now and then, until the falafel are golden brown all over.
9. Remove with a slotted spoon onto several layers of paper towels to drain off the excess oil or
place on a grill with a baking sheet underneath to collect the dripping oil.
10. Serve hot or warm with a tahini dip.
11. For the tahini dip, put the tahini in a mixing bowl and gradually, and alternately, stir in the
lemon juice and 60 ml water. The tahini will first thicken, despite the fact that you are adding liquid.
But do not worry, it will soon start to dilute again.
12. Taste the dip before you use all the lemon juice. This way you can adjust the tartness to your
liking - if you use less lemon juice, make up for the loss of liquid by adding more water. Keep
stirring until the sauce has the consistency of double cream.
13. Add the crushed garlic and salt to taste and mix well. Taste and adjust the seasoning if
necessary.
14. Serve with falafel, pickles (preferably pink turnips), sliced tomatoes and flat-leaf parsley. Enjoy!
Chef Anissa Helou

London-based chef, teacher, and author, best known for her award-winning cookbooks on Mediterranean,
Middle Eastern and North African cuisines.
Share your recipes with us on food@gulfnews.com.
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Arayees paratha: Indo-Emirati flatbread stuffed

with minced lamb
UAE-inspired version of the much-loved Indian stuffed flatbread or paratha
Published: June 02, 2021 10:38Chef Thoufeek Zakriya, Special to Gulf News
Guide to making Indo-Emirati Arayees parathaVideo Credit: Anas Thacharpadikkal/Gulf News
1. 400gm Minced Lamb
2. 90gm Chopped onion
3. 10gm Black Pepper
4. 3gm Parsley
5. Salt to taste
Ingredients [Clockwise]: salt, chopped onion, parsley, black pepper and minced lambImage Credit: Stefan
Lindeque/Gulf News
Method to prepare the dough
In a bowl, preferably a sturdy metal one, add whole wheat flour. Then add a pinch of
salt to the flour and mix it into the dough. Keep adding water little by little till small
clusters of dough begin to form. Continue kneading.
Knead the dough wellImage Credit: Stefan Lindeque/Gulf News
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1/3
Keep kneading the flour till pliable. Use your knuckles to knead. Stretch the dough,
knead, fold it inwards and knead until the dough becomes smooth.
Once the dough is ready, add a tablespoon of vegetable oil or ghee and knead it one last
time before setting it aside for 30 minutes. Cover the bowl with a wet muslin cloth or a
lid. A wet muslin cloth will help the dough retain moisture. And resting relaxes the
gluten strands formed, making it easier to roll out.
Adding fat to the kneaded doughImage Credit: Stefan Lindeque/Gulf News
After 30 minutes, remove the dough from the bowl to check consistency. It should look
like a neat ball just as shown below in the picture. Not too spongy, nor too hard.
A smooth texture is necessaryImage Credit: Stefan Lindeque/Gulf News
Preparing the stuffing

Take the minced meat and all other stuffing ingredients in a plate or bowl, mix wellImage Credit: Stefan
Lindeque/Gulf News
Now, break the dough into small balls and start rolling them out, as shown in the image
below.
Rolling out the smaller dough ballsImage Credit: Stefan Lindeque/Gulf News
Sprinkle some flour on the rolling surface to prevent the dough from sticking, and also
for it to rotate freely with a rolling pin.
Rolling the dough with a rolling pin for arayees parathaImage Credit: Stefan Lindeque/Gulf News
1/3
Now, fold the dough inwards, towards yourself and press it with your fingers. Fold it
again, placing both corners on top of each other, forming a triangle. See images below.
Guide to making Arayees parathaImage Credit: Stefan Lindeque/Gulf News
1/4
Next, begin filling the minced lamb stuffing. Gently press the stuffing to flatten it a little
so that you can close the dough back into a ball.
Filling of Arayees parathaImage Credit: Stefan Lindeque/Gulf News
1/4
When the filled dough ball is round, press it gently to flatten it a little. Spinkle some
flour on the rolling surface and begin rolling it out, as shown below. Make sure that you
put equal pressure on both sides of the rolling pin, to press the filled dough evenly.
Guide to making Arayees parathaImage Credit: Stefan Lindeque/Gulf News
1/3
On a pre-heated griddle on a medium-high flame, put the rolled paratha carefully. In

about 30 seconds, flip it using a flattened laddle.
Guide to Arayees ParathaImage Credit: Stefan Lindeque/Gulf News
Once you flip it to the other side, the heated side of the paratha will have light brown
marks. On this side, smear some ghee or clarified butter with a teaspoon, after ensuring
both sides are cooked well.
Smear the paratha with gheeImage Credit: Stefan Lindeque/Gulf News
You can serve this Indo-Emirati Arayees paratha, with either a dip, chutney or raita
(yoghurt-based dip with Indian spices)
Cut the round paratha into four equal parts to serveImage Credit: Stefan Lindeque/Gulf News
Thoufeek Zakriya
He is a Sous Chef with Taj, Dubai and also a calligrapher in a number of languages - Arabic, Sanskrit, Hebrew,
Syriac and Samaritan
Tell us about your favourite dishes or recipes at food@gulfnews.com
How to make tamales from scratch - a step-by-

step guide
Master the making of one the world’s oldest dishes with this detailed step-by-step guide
Published: May 23, 2021 11:40Shreeja Ravindranathan, Assistant Features Editor
TamalesImage Credit:
GN/Stefan Lindeque
These steamed corn dough treats first enticed human tastebuds over 10,000 years ago –
records of early Mesoamericans show this dish was consumed as early as 5000BC.
Today, they’re a Mexican staple, both as street food sold by vendors in baskets, but also
as a warming festive dish made for big family celebrations and gatherings. Especially on
cold winter days, they’re best had with a steaming cup of coffee, explains Chef
Guillermo Edmundo Vidales Favela of Maya Mexican Kitchen + Bar at Le Royal
Meridien Beach Resort and Spa.
Usually, cooking an entire batch of these takes an assembly line of family members
prepping the dough, making the filling and wrapping it deftly in banana leaves or corn
husks. Tamales take some skill and technique, but they aren’t impossible to master on
your own in a home kitchen.
Chef Guillermo’s step-by-step instructions ensure that these Mexican bundles of deliciousness are easily made at
home as wellStefan Lindeque/Gulf News photographer
Equipment
Steamer
Blender
Whisk
Ingredients for Masa
Lard, masa flour, chicken stock, baking powder, sea saltImage Credit: GN/Stefan Lindeque
250gm lard or vegetable shortening
500gm of masa flour (ground corn or hominy, treated with limewater solution to make
it alkaline)
1 cup of chicken stock
1 tsp of baking powder
1 tsp of sea salt

Ingredients for the filling – Pollo en salsa verde (chicken with green
salsa)
Cooked shredded chicken, tomatillos, serrano pepper, garlic, white onion, sea salt, black pepperImage Credit:
GN/Stefan Lindeque
2 pc of chicken breast, cooked and shredded
500gm of tomatillo (green tomatoes), chopped roughly
5 pieces of serrano pepper
2 cloves of garlic
100gm of fresh coriander
½ white onion, roughly chopped

1 tsp of sea salt
1 tsp of crushed black pepper
3 tsp of cooking oil
1 litre of water
To wrap
Banana leaves or corn husks
Banana leaves and corn husksImage Credit: GN/Stefan Lindeque
Method
Step 1: Prepare the dough
1. Softening the lard is the very first and very important step of making tamales.
Soften the lard in a large bowlImage Credit: GN/Stefan Lindeque
2. Use a whisk or a big spatula to stir in some air into it until the shortening turns
smooth and airy, and is looser in consistency than when you started out. A 5-minute stir
should do the trick.
Whisk until the shortening turns smooth and airyImage Credit: GN/Stefan Lindeque
Use a big spatula scoop the lard from the sides of the bowlImage Credit: GN/Stefan Lindeque
The shortening should be looser in consistency than when you started outImage Credit: GN/Stefan Lindeque
3. Then add salt and mix properly.
Add salt and mixImage Credit: GN/Stefan Lindeque
4. In a separate bowl, mix the masa flour with the baking powder.
Mix masa powder and baking powderImage Credit: GN/Stefan Lindeque
5. Then it’s time to get messy – pour in shortening and mix it up.
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RECIPES
Try this recipe for slow-cooked black lentils

or Dal Makhani over the weekend
This lentil and legume mix from India is cooked in a rich base of tomatoes, butter and fresh cream
CHEF KARNA BUDHATHOKI, SPECIAL TO GULF NEWS Published: June 17, 2022 11:30
PREP 10 m
COOK 2h
SERVES
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INGREDIENTS
250 gms black lentils

50 gms kidney beans
3 tbsp ghee or clarified butter
2 tbsp ginger and garlic paste
600 gms tomato purée, can use the canned variety
200 gms butter, salted
100 gms fresh cream
20 gms garam masala powder can be store bought link
30 gms red chilli powder (deggi mirch to add colour)
10 gms kasuri methi or dried fenugreek leaves
2 cups water
Salt, to taste
METHOD
1. Wash and soak whole urad or black lentils and kidney beans in water overnight.
2. The following day, drain the water and pour the legume and lentil mix into a cooking pot. Add
two cups of water to it along with 1 tsp salt. Alternatively, for a quicker result, you can pressure
cook it for seven whistles. However, the traditional way is to slow cook dal makhani for hours on a
slow flame. The reason is that the dal and its skin need to cook together, which can only be
possible when cooked on a slow flame. Note: Keep removing the scum accumulated on top of the
dal as it cooks or else the dal makhani will smell slightly funky.
3. Once done, turn off the flame, remove the cooking pot, and whisk the dal to emulsify it. Keep
aside.
4. To sauté: Heat a pan and pour ghee followed by ginger and garlic paste, garam masala powder,
tomato purée, and red chilli powder. Sauté until the masalas are cooked and the raw ginger-garlic
smell fades away.
Chef Budhathoki prefers a mix of whole garam masala which consists of – coriander seeds, cumin
seeds, green cardamoms, black cardamoms, black cardamoms, bay leaves, cinnamon stick,
cloves, mace, star anise and black peppercorns. You can create your own mix too. Watch this
detailed guide to making garam masala.
5. Then, add the mashed dal to the cooked masalas, followed by salt and one cup of water.
Simmer for 10 to 15 minutes. After that, add crushed fenugreek leaves (dry roast and hand crush
fenugreek leaves for best results) and fresh cream, simmer for three minutes. Once done, keep it
aside. Dal makhani requires little to no garnish. However, if you like, drizzle some fresh cream on
top and serve warm with rumali roti or naan (leavened bread made in a tandoor or clay oven).
Chef Karna Budhathoki, Head of Culinary Arts at Jehangirs Restaurant, Dubai

Mix shortening with masa powderImage Credit: GN/Stefan Lindeque
6. Work the shortening into the flour with your hands until it achieves the crumbly
consistency of breadcrumbs.
The dough should not be soft and soggyImage Credit: GN/Stefan Lindeque
7. Then, pour in the chicken stock gently into the dough, ensuring you mix as you pour.
Pour chicken stock into masaImage Credit: GN/Stefan Lindeque
8. Be careful you don’t pour in too much chicken stock and turn the dough soft and
soggy. Certain brands of masa flour tend be drier than others, and so, the amount of
stock you add needs to be adjusted as per requirement.
Mix as you pourImage Credit: GN/Stefan Lindeque
9. Knead the dough with your hands for approximately 10 minutes. Yes, a stand mixer
is hassle-free but it’s easier to judge the consistency of the dough when you work it with
your hands.
Work the dough and knead for 10 minutesImage Credit: GN/Stefan Lindeque
10. To check consistency, make a ball of the dough and spread it on your palm. It should
be soft and easy to spread and have a paste-like texture that feels different from the
elasticity of wheat dough. Think peanut butter. At the same time, ensure it’s not runny.
Make a ball of the dough and spread it on your palm to check consistencyImage Credit: GN/Stefan Lindeque
11. Let the masa dough rest and get started on the filling; cover the bowl with a wet
cloth so the dough stays moist.
Step 2: Chicken in salsa verde filling
1. Heat the water in a saucepan on medium flame. When the water rolls to a light boil,
add the tomatillos, garlic, serrano peppers and the onion, and let it blanch for at least
10 minutes.
Blanch tomatillos, garlic, serrano peppers and the onion for 10 minutesImage Credit: GN/Stefan Lindeque
2. Blanching enhances the flavours of the ingredients. Make sure you don’t overcook the
tomatillos as overcooking turns them bitter.
Make sure tomatillos aren't overcookedImage Credit: GN/Stefan Lindeque
3. The, drain the water and once the blanched ingredients have cooled, blend them into
a sauce.
Drain water once blanched ingredients have cooledImage Credit: GN/Stefan Lindeque
Put ingredients in a blenderImage Credit: GN/Stefan Lindeque
Blend into a sauceImage Credit: GN/Stefan Lindeque
Blend sauce to a semi-coarse textureImage Credit: GN/Stefan Lindeque
4. In a separate saucepan, heat the cooking oil on a medium flame and sauté the sauce.
This helps turn the mixture silkier and emulsify the spices.
Heat oilImage Credit: GN/Stefan Lindeque
Sautee salsa verde in oilImage Credit: GN/Stefan Lindeque
Salsa verde emulsifyingImage Credit: GN/Stefan Lindeque
5. Season the sauce with salt and pepper, then add the shredded chicken into the sauce
and stir it well.
Season with salt and pepperImage Credit: GN/Stefan Lindeque
Add cooked chickenImage Credit: GN/Stefan Lindeque
6. Leave it on medium flame for at least 15 minutes so the chicken can absorb the salsa
verde’s flavour.
Let cooked chicken absorb salsa verdeImage Credit: GN/Stefan Lindeque
7. Remove the chicken-incorporated sauce from heat once the chicken has soaked up
the salsa verde and let it cool to room temperature.
Step 3: Wrapping and folding the tamales

Masa dough, salsa verde with chicken, banana leaves and corn husksImage Credit: GN/Stefan Lindeque
Tamales can be wrapped in either banana leaves or corn husks. The South and Central
parts of Mexico lean towards the banana leaf – it helps the tamale maintain moisture
and the banana leaf’s natural oils exudes a certain fragrance to the final dish.
If you’re using banana leaves to wrap your tamales, soften them by lightly heating them.
This makes the leaves more pliable and prevents it from tearing while wrapping.
Heat banana leavesImage Credit: GN/Stefan Lindeque
The corn husk is traditional to the north of Mexico. Your tamales might turn out a little
drier but it embodies the earthy aroma of the husk. Overall, husks give better results.
Soaked corn husksImage Credit: GN/Stefan Lindeque
Soak your corn husks in water an hour before you use them. This helps moisten them.
Corn husk
1. Spread two spoons of the masa dough on the husk or banana leaf in a square shape
measuring ½ cm thickness. Ensure there’s space between the dough and the edges of
the husk and that the dough is spread evenly without any gaps. This prevents the filling
from leaking.
Spread two spoons of the masa dough on the huskImage Credit: GN/Stefan Lindeque
2. Add ½ a tablespoon chicken in salsa verde filling in the centre and spread it a little
bit but ensure it doesn’t spill over the edges of the dough.
Add ½ a tablespoon chicken in salsa verde filling in the centreImage Credit: GN/Stefan Lindeque
Ensure it doesn’t spill over the edges of the doughImage Credit: GN/Stefan Lindeque
3. Fold the tamales lengthwise edges of the husk over the filling. Then fold the husk
breadthwise. Tuck in the narrow edge first, the fold up the wider edge.
Fold lengthwiseImage Credit: GN/Stefan Lindeque
4. Then fold the husk breadthwise. Tuck in the narrow edge first, the fold up the wider
edge.
Fold breadthwiseImage Credit: GN/Stefan Lindeque
5. Tie the corn husk packet with twine or strips of fibre from a separate corn husk.
Tie with twineImage Credit: GN/Stefan Lindeque
6. Repeat the process with remaining corn husks.
Banana leaves
1. Split the banana leaf into half through the spine, then split each half into quarters.
Trim any frayed edges so they’re neat and straight.
2. Spread two spoons of the masa dough on the husk or banana leaf in a square shape
measuring ½ cm thickness.
Spread two spoons of the masa dough on banana leafImage Credit: GN/Stefan Lindeque
3. Then spread half a tablespoon chicken in salsa verde filling in the centre and spread
it a little bit but ensure it doesn’t spill over the edges of the dough.
Spread two spoons of the salsa verdeImage Credit: GN/Stefan Lindeque
4. Fold the leaf lengthwise, tucking one edge over the other
Fold againImage Credit: GN/Stefan Lindeque
Fold shorter edgesImage Credit: GN/Stefan Lindeque
5. Then fold up the shorter edges upwards.

Press folded edges closeImage Credit: GN/Stefan Lindeque
Banana leaf parcels stay put without twineImage Credit: GN/Stefan Lindeque
Step 4: Steaming the tamales
To cook the tamales, use a steamer or a large stockpot with a strainer placed over it.
Chef Guillermo placing the tamales in the steamerImage Credit: GN/Stefan Lindeque
If it’s a corn husk tamale, keep them standing vertical, balanced on the short edge.
Tamales wrapped in banana leaves can be laid flat, seam side down.
Place tamales in double-boiler or steamerImage Credit: GN/Stefan Lindeque
Steamer: If using a steamer, fill the steamer with tamales, cover the top with a wet
cloth and pop the lid on. An idli steamer works just fine too.
Stockpot: If using a stockpot, fill the stock pot with enough water to cover the pot’s
base, then place the tamales on the strainer.
Let the tamales cook for at least 45 to 55 minutes.
Step 5: After cooking
Your tamales are ready when you can easily unwrap the husk/leaf from the masa.
Unwrapping banana leafImage Credit: GN/Stefan Lindeque
Unwrapping corn husk tamalesImage Credit: GN/Stefan Lindeque
Once cooked, it’s very important to let the tamales rest for at least 40 minutes to help
the cooked dough set and hold. Or else they tend to be mushy and fall apart.
Breaking open the tamaleImage Credit: GN/Stefan Lindeque
Tamales with sour cream, habanero chillies and saladImage Credit: GN/Stefan Lindeque
Serve hot with sour cream, habanero chillies and salad.
Chef Guillermo Edmundo Vidales Favela

Chef de Cuisine at Maya Mexican Kitchen + Bar at Le Royal Meridien Beach Resort and Spa
Tell us about your favourite dishes or recipes at food@gulfnews.com
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Preparation time: 15 minutes
Cooking times: 25 minutes
Serves: 3
Ingredients
200 gms prawns, cleaned and de-veined
150 gms shallots, sliced
1 small onion
2 green chillies
2 garlic cloves
1 ½ inch long ginger
½ tomato
2 tbsp chopped coconut pieces
1 ½ tbsp Kashmiri chilli powder
1 tsp pepper
¼ tsp turmeric powder
2 dried red chillies
½ tsp mustard seeds
3 tbsp coconut oil

2 sprigs of curry leaves
¼ cup coconut milk (coconut milk powder mix, as it will be more stable to cook with)
Salt for taste
Method
Step: 1
Wash, clean and devein the prawns.
Step: 2
Chop the shallots, onion, ginger, garlic, and green chillies into small pieces and keep
aside.
Step: 3
Pound the black pepper in a mortar and pestle and keep aside.
Step: 4
Heat one tablespoon of coconut oil in a “Manchatti” or thick bottom pan. Splutter the
mustard seeds in it.
Step: 5
Toss in the chopped coconut and sauté for two minutes. Then add the chopped ginger,
garlic, green chillies, and a sprig of curry leaves. Also, add dried red chillies in small
pieces. Sauté all these together for a minute over a medium flame.
Step: 6
Add the chopped shallots, onion and sauté. Add salt to taste. Sauté until the shallots
turn light golden brown. It takes approximately 10 minutes.
Step: 7
Add turmeric powder and mix well. Then add the chopped tomatoes. Cook till tomato
becomes soft. It takes approximately three minutes
Step: 8
Then add red chilli powder and sauté for a few seconds over a low flame or until the raw
smell goes away.
Step: 9
Add prawns and mix well with the masala.
Step: 10
Add half a cup of water and cook with the lid covered for about 4 minutes.
Step: 11
Add 1 tsp of pepper powder and mix well.
Step: 12
Add ¼ cup of coconut milk. Cook for two minutes over a medium flame with the lid
covered.
(For a thick gravy, continue cooking uncovered.)
Making the Kizhi
Step: 1
Take a banana leaf, and warm it gently on a pan over a low flame to prevent it from
tearing.
Step: 2
Transfer the prawn masala to the leaf. Tie the top edges of the leaf together with a
thread or with the plantain fibre in the shape of a ‘Kizhi’ or pouch or bag.
Step: 3
Heat a ‘Manchatti’ or pan and pour one tsp of coconut oil. Place the ‘Kizhi’ in the pan
and roast with the lid covered for about 5 minutes over a medium flame. As the leaf
browns and softens, the dish is ready to serve.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha

runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and
traditional Kerala recipes
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One-pot Indian Mutton Kheema with Mattar

and Aloo or minced mutton with potatoes
and garden peas
Warm spices slow-cooked with meat makes it a delicious winter dish
ANUPA KURIAN-MURSHED, SENIOR DIGITAL CONTENT PLANNING EDITOR Published: February 07, 2022 16:30
500 gms minced mutton
2 tbsp oil
3 onions, minced
2 green chillies cut lengthwise
1 tbsp ginger paste
½ tbsp garlic paste
1 ½ salt to taste
1/2 tsp turmeric powder

1 tsp red chilli powder
3 tomatoes, minced
3/4 tsp garam masala powder
½ tsp sugar
1/2 tsp black peppercorn
1 bay leaf
3 green cardamom
1 to 2 black cardamom
1 two-inch piece of cassia bark
2 cups water
¼ cup coriander leaves chopped
1 tsp dried fenugreek leaves or kasuri methi
2 potatoes peeled, thick cut into wedges, flash fried with salt and a pinch of turmeric
¼ cup garden peas, blanched
¼ tsp ginger slivers
1. Rinse the kheema and strain it. Use a sieve.
2. In a deep pan, add oil and ghee, as it heats up, add the whole spices, including peppercorn, bay
leaf, green cardamom, black cardamom and cassia bark.
3. As the aroma releases, add ginger-garlic paste. Sauté on a low flame to prevent spluttering.
4. As the raw smell dissipates, add the minced onions, brown till slightly golden.
5. Add the green chillies and tomatoes. Cook, while stirring regularly, till the oil separates.
6. Add the red chilli powder, turmeric, salt and sugar. Sauté well.
7. Add the minced mutton, sauté well, till the colour changes. Cover and cook for 10 minutes over
a medium-low flame.
8. Uncover, add the water, and bring to a boil. Cover and cook for further 10 minutes over a
medium-low flame.
9. Add the potatoes, and mix well. Check seasoning. Adjust if necessary. Add the garam masala
powder. Cover and cook for a further 15 minutes. Check if meat is done.
10. Add the garden peas, and mix well. Cover and cook for 10 minutes. The water would have
been absorbed and oil or fat released. Check the meat for doneness.
11. Add the cut coriander leaves, ginger slivers and kasuri methi. Mix well. Cover and cook for a
minute or two. Serve hot.
Anupa Kurian-Murshed
Journalist, writer, recipe tester and creator. Founding editor of Gulf News 'Food'.
This traditional, multilayered dish of rice, vegetables and chicken will impress any guest
Published: March 21, 2021 13:20Chef Salam Dakkak, Special to Gulf News
Video Credit: Anas Thacharpadikkal/Gulf News
Maqlubeh is an upside-down chicken and rice dish, a Palestinian tradition made for
everything from weddings to Friday gatherings. It can be cooked with cauliflower or no
cauliflower, eggplant or no eggplant, or even a mix of both cauliflower and eggplant,
plus potatoes, so you have layered flavours in one pot.
Various spices at different stages give the maqlubeh an added depth of flavours – the
uncooked rice is mixed with all spice and cinnamon, and so are the raw slices of onions,
plus the different layers are spiced at every stage.
You can use a whole chicken, or shredded chicken for convenience of quick weekday
lunches. You can choose to fry the vegetables or just roast them in the oven for a
healthier twist. Whatever the case, this is comfort and tradition in one pot.
Chef Salam Dakkak, Chef at Bait MaryamImage Credit: Ahmed Ramzan/Gulf News
Prep time 30 mins
Cooking time 45 mins
Serves 5
Ingredients
IngredientsImage Credit: Ahmed Ramzan/Gulf News
1/2 cup olive oil and sunflower oil mixed
2 onions, cut into thick rings
Seven spices (allspice, black pepper, cinnamon, ground cloves, cumin, ground
coriander, and white pepper) and salt to taste
3 tsp ghee
2 chicken, cut into bite-sized pieces and sauteed with onions for about 5 minutes
1 cups American long-grain white rice and 4 cups Egyptian short-grain rice (mixed
together)
1 garlic clove
1 capsicum, sliced into rings and shallow-fried
1 green chilli, whole
2 tomatoes, sliced
2 potatoes, cut into rings and deep fried
½ cup tomatoes, cooked
2 eggplants, sliced and deep-fried in oil
2 cups cauliflower, in florets and deep fried
1/4 cup lemon juice
¾ cup chicken stock
Method
1. To a deep saucepan, add oil.
Step 1Image Credit: Ahmed Ramzan/Gulf News
2. Add some some salt, cinnamon, black pepper and 7-spice to the onion rings.
3. Mix well.
4. Once oil is hot, add the onions to the saucepan. Tip in any remaining spice mixture
left behind in the bowl to add to the intensity of flavours!
5. Add some ghee and stir-fry until aromatic, then turn the heat to high until onions are
cooked.
6. Add a clove of garlic.

7. Add the capsicum slices and mix well.

8. Add one green chilli.

9. Add some oil, salt, cinnamon, black pepper and 7-spice to the rice.
Step 9aImage Credit: Ahmed Ramzan/Gulf News
Step 9bImage Credit: Ahmed Ramzan/Gulf News
10. Add some mashed garlic and chilli. Mix the rice well.
11. Check to see if the onions are cooked

12. Add tomato slices and leave for 1-2 minutes until cooked.
13. Add a handful of rice at this stage.

14. Layer the slices of potatoes on top.

15. Lower the heat, shake the saucepan on the gas to cover evenly, then add the cooked
tomatoes.
16. Layer with the chicken fried with onions.

17. Layer with fried eggplants. Add some salt, cinnamon and black pepper.
18. Add the cauliflower pieces in the centre, then some more salt and cinnamon.
19. Tip over all the rice. Gently shake the saucepan to ensure the rice moves down. Use
your hands and smooth the rice on top.
20. Add some slices of tomato in a circle at the edges of the pan.
21. Add some fresh lemon juice on top, followed by chicken stock until the liquid is 1cm
above the rice.
22. Leave to cook for about 45 minutes in total, checking at a gap of 10 minutes to stir
just the rice to ensure even cooking.
23. You can choose to serve the maqlubeh as is. If turning upside down, set to the side
for 15-20 minutes covered, before turning. Scatter pine nuts over and serve hot with
some cucumber yogurt.
Served hot, this is one impressive meal.
Tuck into this one-pot of deliciousness with some yogurt!
Salam Dakkak
Chef at Bait Maryam restaurant in JLT
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RECIPES
Recipe: How to make the classic Hummus
Beiruti
A recipe for healthy and delicious chickpea dip from a Lebanese kitchen
CHEF SAMER KARKANAWI, SPECIAL TO GULF NEWS Published: September 23, 2021 20:09
INGREDIENTS
180 gms boiled chickpeas (soak it overnight, drain the water and boil it with fresh
water)
20 gms sesame paste or tahini
10 ml lemon juice
3 gms garlic (minced)
3 gms salt or to taste
10 ml olive oil
10 gms pickled turnip (store brought jar)
1 gms parsley
1 gms thyme
1 gms paprika
METHOD
1. Grind the chickpeas until soft. The consistency should be like a thick paste.
2. Mix in the tahini, salt and lemon juice.
3. Add in pickled turnip, parsley and garlic and mix well.

4. Decorate with thyme and paprika.
Note: Home-made hommos or hummus lasts between 3 to 4 days in a refrigerator. Whereas a

store brought one lasts 6 to 7 days if left unopened. It is, however, best to consume it fresh. Use it
as a dip, spread or just eat it on its own.
The herbs and pickled turnip lend a fresh taste to this hummus and the garnish is worth it.
Chef Samer Karkanawai

Head Chef at Grand Beirut restaurant, Abu Dhabi
Go back to top
Watch: Here's how to make seekh kebab and

naan bread
An unleavened bread and spiced minced meat cooked in a cylindrical clay oven
(tandoor)
Published: October 17, 2021 09:20Ustaad Bharat Singh, Special to Gulf News and Ustaad Hira, Special to Gulf News
A guide to making seekh kebab and naanVideo Credit: Anas Thacharpadikkal/Gulf News
Ingredients:
200 gms mutton (goat meat)
50 gms cheese (cheddar)
50 gms onion
20 gms garlic
10 gms ginger
Salt to taste
1 tbsp coriander powder
1 tbsp cumin powder
4 tbsp Kashmiri red chilli powder
Coriander leaves to garnish
For naan bread: (recipe and video

below)
1 kg maida (all-purpose white flour)
30 ml oil
½ tbsp kevda (screwpine)
700 ml banana and milk paste (½ banana and 200 ml milk mashed together)
3 tsp sesame seed
1.5 tsp nigella seed
Salt to taste
Ingredients [Top left onwards]: Coriander, Kashmiri red chilli powder, garlic, salt, cumin powder, onions, coriander
powder, kebab mixture, green chillies, red dry chillies, ginger, garam masala (mix of Indian spices)Image Credit:
Stefan Lindeque/Gulf News
Ingredients for Naan [clockwise]: All-purpose white flour, sesame seeds, sugar, milk, keora, salt, nigella seedsImage
Credit: Stefan Lindeque/Gulf News
Note: You can bake the seekh kebabs in an oven at 220C for 20 - 30 minutes.
To make the dough:
1. In a bowl, add white flour, sesame seeds, salt, sugar, kewra water and banana paste to
begin kneading. Pour water little by little to the flour, as you knead.
2. Once all the ingredients are combined, turn the dough onto a clean surface (dusted
with flour) and knead for 3 to 4 minutes. Keep kneading till the dough is pliable. Using
your knuckles stretch the dough, fold it inwards and knead.
3. The dough should be soft and not sticky, so do not add excess water. Whereas adding
excess flour will make the dough stiff and dry.
4. Once done, keep the dough loosely covered for one hour. Let the dough rise.
For the Kebab mix:
1. In a bowl, add minced meat and spices together.
Put minced meat in a bowlImage Credit: Stefan Lindeque/Gulf News
2. Add all the spice powder, garlic, ginger, onion and green chillies.
Photo gallery
Add garlic cloves
3/9
3. Once you have added all the spices together, mix them well.
Mix the meat and spices togetherImage Credit: Stefan Lindeque/Gulf News
4. Mix the minced meat and spices well.

Mix them togetherImage Credit: Stefan Lindeque/Gulf News
5. Put the meat mixture in a food processor or blender.
Photo gallery
Add minced meat into a food processor
1/2
6. The meat mixture is now ready to be put on skewers.

Blended meat mixtureImage Credit: Stefan Lindeque/Gulf News
7. Before you do so, wet your palms with water so that the meat mixture does not dry
out and stick well to the skewer.
Wet your palms before putting the meat on the skewerImage Credit: Stefan Lindeque/Gulf News
8. Put the kebab mixture on the skewer.

Put the kebab mixture on the skewerImage Credit: Stefan Lindeque/Gulf News
9. Spread the kebab mixture on the skewer with your hands, pressing from up to down.
Press the kebab mixture on the skewerImage Credit: Stefan Lindeque/Gulf News
10. Add the skewer in the open tandoor or cylindrical clay oven carefully. If you are
using a barbeque, then oil the grill gates and heat it on medium to high heat. Cook the
kebabs for 8 to 11 minutes and keep turning it over every few minutes.
In an open tandoor, add the skewerImage Credit: Stefan Lindeque/Gulf News
11. Remove the seekh kebabs onto the freshly baked naan bread.
Remove the seekh kebab onto the freshly baked naan breadImage Credit: Stefan Lindeque/Gulf News
How to make the perfect naan bread:

Make the perfect naan breadAnas Thacharpadikkal/Gulf News
Note: You can cook the naan on a hot griddle just like parathas.
1. After leaving the dough to rise for about one hour, dust a clean surface with flour and
place the dough on it.
Roll the dough into a perfect round shapeImage Credit: Stefan Lindeque/Gulf News
2. Press the dough with your fingers and flatten it. Turn it over a few times and keep
pressing it flat.
Press the dough roll with your fingers to flatten itImage Credit: Stefan Lindeque/Gulf News
3. Stretch the bread a little with your hands. Be careful to not tear it apart.
Stretch the breadImage Credit: Stefan Lindeque/Gulf News
4. Dust some dry flour on the rolled dough.

Sprinkle flour on the rolled doughImage Credit: Stefan Lindeque/Gulf News
5. Fold the dough inwards, one inch fold at a time.

Fold the dough inwards (one inch fold)Image Credit: Stefan Lindeque/Gulf News
6. Fold the dough inwards, making a spiral. Hold the centre of the spiral with your
index finger.
Roll the bread inwards, making a spiralImage Credit: Stefan Lindeque/Gulf News
7. Keep rolling the naan bread inwards until a round shape is achieved.
Keep rolling till it forms a spiralImage Credit: Stefan Lindeque/Gulf News
8. Keep holding the centre with your index finger.

Make a spiral with the doughImage Credit: Stefan Lindeque/Gulf News
9. Sprinkle some coriander leaves on the dough and press it gently with your fingers so
they stick to it.
Sprinkle some coriander leaves on the doughImage Credit: Stefan Lindeque/Gulf News
10. Put flour on the dough ball and dust away any excess flour before you start pressing
it with your fingers.
Put flour on the dough ballImage Credit: Stefan Lindeque/Gulf News
11. Press the dough with your fingers and flatten it.
Press the breadImage Credit: Stefan Lindeque/Gulf News
12. Slap the naan bread on the insides of the tandoor using a gaddi (bread pad). Be
careful as the tandoor would be very hot at this point.
Photo gallery
Put the tandoor bread into a tandoor
1/2
13. The bread will begin to rise as dark brown spots will appear on them.
The bread will begin to riseImage Credit: Stefan Lindeque/Gulf News
14. Remove the bread from the tandoor using the end (hooked part) of the skewers.
Using two skewers is advised.
Remove the naan breadImage Credit: Stefan Lindeque/Gulf News
14. Brush clarified butter or ghee on the naan bread as you take it out of the tandoor.
Brush oil on the naanImage Credit: Stefan Lindeque/Gulf News
15. Place the seekh kebabs on the naan bread carefully using a knife.
Remove the seekh kebab onto the freshly baked naan breadImage Credit: Stefan Lindeque/Gulf News
Garnish with onions and lemon and serve hot.

Seekh kebab served on naan
Ustaad Hira
Ustaad at the Mumbai-based legendary Indian restaurant - Copper Chimney restaurant, Dubai.
Ustaad Bharat Singh

Ustaad at the Mumbai-based legendary Indian restaurant - Copper Chimney restaurant, Dubai.
Tell us about your favourite dishes or food at food@gulfnews.com
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Thai Chicken Green Curry

CHEF WICHIT PANYO Published: May 18, 2021 10:00

1 cup (140gm) chicken breast sliced

2 tbsp green curry paste

2 tbsp Thai sweet basil

1 tbsp lime leaves

1 cup (82gm) aubergines, cubed

1 tbsp fish sauce

2 tbsp white sugar

1 tbsp red chilli, chopped

Thai sweet basil leaves and coconut cream

Email this grocery list

Ingredient Substitution Guide

Chef Wichit Panyo

Tell us about your favourite dishes and recipes at food@gulfnews.com

Recipe for Mediterranean falafel with tahini

For the falafel:

5 large garlic cloves, peeled

1 small onion, peeled

50 gms fresh coriander, most of the bottom stalks discarded

1 tsp ground cumin

1 tsp ground allspice (or 7-spice mixture)

¼ tsp finely ground black pepper

1/8 tsp cayenne pepper

For the tahini dip:

Juice of 1 lemon, or to taste

1 small garlic clove, peeled and crushed

Email this grocery list

Ingredient Substitution Guide

10. Serve hot or warm with a tahini dip.

Chef Anissa Helou

 Cooking and Cuisines

Arayees paratha: Indo-Emirati flatbread stuffed

Guide to making Indo-Emirati Arayees parathaVideo Credit: Anas Thacharpadikkal/Gulf News

1. 400gm Minced Lamb

2. 90gm Chopped onion

3. 10gm Black Pepper

Method to prepare the dough

Preparing the stuffing

On a pre-heated griddle on a medium-high flame, put the rolled paratha carefully. In

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How to make tamales from scratch - a step-by-

Ingredients for Masa

250gm lard or vegetable shortening

1 cup of chicken stock

1 tsp of baking powder

1 tsp of sea salt

2 pc of chicken breast, cooked and shredded

500gm of tomatillo (green tomatoes), chopped roughly

5 pieces of serrano pepper

100gm of fresh coriander

½ white onion, roughly chopped

1 tsp of crushed black pepper

3 tsp of cooking oil

Banana leaves and corn husksImage Credit: GN/Stefan Lindeque

3. Then add salt and mix properly.

Add salt and mixImage Credit: GN/Stefan Lindeque

Try this recipe for slow-cooked black lentils

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250 gms black lentils

3 tbsp ghee or clarified butter

2 tbsp ginger and garlic paste