Something transformative, you might even say magical, happens when you take a dish and turn it into a bite-sized version of itself – it suddenly looks and tastes all the more delicious. But it’s not all about looks, of course. Samar Al Bannai, the catering director at The White Boutique – who are behind this feast – says that serving finger food at an Eid gathering is also a good idea as it helps ease the body back into eating regularly again after fasting.
She adds that these “simple, traditionally Arabic dishes with a bit of a twist” can be served warm or at room temperature, which is particularly helpful for a meal that’s likely to stretch long into the night, with people coming and going at different times. There’s no need to serve the savoury and sweet courses separately; display everything together and encourage grazing.
To save time when preparing this dish you could simply top the tortilla cups with marinated aubergine from the deli.
Make these pastries up to a day ahead and bake them just before your guests arrive.
Try to ensure the kibbeh are all the same size. You can make them larger or smaller if you prefer; just adjust the cooking time accordingly.
Coating the chicken samosas in breadcrumbs adds an irresistible extra layer of crunch. If you prefer, you can bake the samosas in a 180C oven for 40-45 minutes, until crisp and golden.
Serving the shawarma cones in little cups or glasses helps them keep their shape and makes them easier to pick up (and eat).
For a twist on this tasty recipe swap the beef mince for lamb and add ½ tsp cinnamon instead of the turmeric.
Top the cooled meringues with the saffron cream just before serving to prevent them from going soggy.
These handheld delights combine two classic desserts: sweet, sticky baklava and creamy, indulgent cheesecake.