Facebook
Twitter
Google+
LinkedIn
Pinterest
+
Mouthwatering Eid recipes from the Land Of Emir-Eats
This ever-popular gastronomic destination houses some of the most talented chefs in the world. Also noted for its excellent Arabic food and Emirati cuisine, Dubai is the hub of multi-ethnic cuisines, offering elite dining experiences.

This ever-popular gastronomic destination houses some of the most talented chefs in the world. Also noted for its excellent Arabic food and Emirati cuisine, Dubai is the hub of multi-ethnic cuisines, offering elite dining experiences.

Cook away these classic Eid al-Fitr recipes at home that come straight from DubaiÂ’s renowned chef Jens Muenchenbach at Waldorf Astoria Dubai Palm Jumeirah. He has crafted these delicacies with a pure heart, to make your Eid a delicious one. A delight for the taste buds, these recipes will leave you wanting more.

1. Fatet Hommus:

Ingredients:

500g boiled chickpeas

500g yoghurt

10g peeled garlic

20g ghee

10g pine nut

10g red paprika

5g chopped parsley

5g cooking salt

30g fried bread

100ml water of chickpeas

10g dry mint

Preparation:

Put the chickpeas into a hot pan with garlic, salt, chickpea water and bread.

Mix in the yogurt, parsley, mint, paprika.

Add the hot ghee and pine nuts.

Blend to a smooth consistency.

2. Mini Kebbeh Ball with Truffle Soup

Ingredients:

Truffle 3 g

Yoghurt 300 g

Lamb mince 200 g

Pine nuts 15 g

Crushed wheat 150 g

Nutmeg 5 g

Dry or fresh mint 4 g

Egg yolk 1

Roasted almond 10 g

Shallots 3 pcs

Butter 15 gm

Vegetable stock 1.5 ltr

Carrot 30 g

Baby marrow 30 g

Crushed pepper to taste

Salt to taste

Turmeric powder 5 g

Zattar sesame bread 1 pc

Roasted almond

Preparation:

Mix the yoghurt, egg yolk and vegetable stock to make the stuffing for the lamb ball. Mix it well on low heat. Keep mixing, bring it to a boil, and add the dry mint, nutmeg, vegetables (carrot, baby marrow), turmeric and seasoning.

Finish it with truffle and butter.

On the side, after soaking the crushed vegetables for one hour, combine it with minced lamb and seasoning in the mixer. After this, shape the mixture into an open ball.

Sauté the shallots with the lamb mince until cooked and add the pine nuts.

Stuff the mixture in the lamb ball and close it.