Chef Solayman Hasan is the Head Chef at the Jumeirah Burj Al Arab. He visited the Jumeirah Gulf of Bahrain Resort and Spa located in Zallaq, Bahrain during the race season to offer his delectable cookery to enthusiastic diners at Zahrat Al Fayrouz restaurant. He shares two of his tasty recipes for you to prepare at home. Vegan kibbeh is a surprising delight with a savoury filling prepared with chickpeas and spinach. Orfali kebabs are juicy and packed with flavour.
Vegan Kibbeh
(Recipe makes 18 pcs)
INGREDIENTS:
• 1 kg white burgul
• 500 gms boiled potato
• 100 gms white onion
• 40 gms mint leaves
• 1 kg spinach leaves
• 500 gms boiled white chick peas
• 150 gms pomegranate sauce
• 60 gms salt
• 40 gms 7 spice powder
• 50 gms coriander powder
• 100 gms lemon juice
METHOD:
Prepare the filling:
• In a frying pan over medium heat add olive oil and saute the chopped onion until translucent.
• Add spinach and chickpeas and saute for 5 minutes until combined. Mash some of the chickpeas while mixing. Add the 7 spice powder, coriander powder and set aside to cool completely.
PREPARE THE DOUGH:
In a bowl, combine bulgur, mashed potato and mint leaves and knead mixture until it starts to stick together. Cover and refrigerate for 30 minutes.
FORM AND COOK THE KIBBEHS:
• Keep a bowl of iced water to wet hands for the moulding process.
• Divide kibbeh dough and filling equally.
• Now roll into balls and shape into pointed tips like kibbeh.
• Refrigerate until ready to use.
• In a deep fryer, add oil and heat to 180c. Fry the kibbeh until golden brown and crispy.
• Serve with pomegranate sauce mixed with lemon juice.
Kebab Orfali
(Recipe makes 14 kebabs)
• Ingredients:
• 1 kg fresh lamb (shoulder meat)
• 90 gms mint leaves
• 300 gms white onion
• 30 gms pine nuts
• 3 gms saffron
• 100 gms tomato
• 60 gms peeled garlic
• 90 gms labneh
• 100 gms sweet chilli paste
METHOD:
• Place the kebab ingredients in a bowl.
• Use your hands to mix (Do not overmix).
• Divide into 14 portions and form on skewers.
• Cook on the bbq for 8 minutes, turning at regular intervals for uniform cooking.
• Meanwhile, cut onions and tomatoes into slices and serve the kebabs along with the onions,tomatoes, lemon wedges and pita bread.
• Serve with sauce prepared by mixing labneh and sweet chilli sauce.
Labneh Cheesecake
Chef Samir Prasad
Pastry Chef at the Jumeirah Gulf of Bahrain Resort & Spa shares his recipe for a lightand scrumptio us labneh cheesecake.
Ingredients :
For the cheesecake:
• Labneh – 500gms
• Sour cream – 150gms
• Cream cheese – 200gms
• Eggs – 2 pcs
• Egg yolk – 2 pcs
• Orange blossom water – 12 ml
• Sugar – 240gms
• Liquid cream - 140 ml
• Lemon juice - 1 pc
• Lemon zest – 2 pcs
• T55 Flour – 50gms
Crumble for the base :
• Butter - 100gms
• T55 Flour- 100gms
• Almond flour- 100gms
• Sugar – 100gms
• Cinnamon powder – 10gms
Method :
1. Base:
For the base, you need biscuit crumbs, melted butter and a hint of cinnamon powder.
2. Filling:
Mix labneh, sugar, milk, room temperature eggs, Greek yogurt or sour cream, vanilla extract, and a little flour and add lemon juice and lemon zest.
Notes: Flour helps make the cheesecake fluffy and light also for binding well, but make sure it incorporates well into the batter and is lump free better to sift it in. At the end, we add some orange blossom in the mixture for its flavor.
3. Baking:
Temperature – 120 ºC, Timing – 30 to 40 minutes
