Fast Feasts

There’s a number of delectable main dishes enjoyed during the Holy Month. Lamb ouzi is a notable UAE dish, where a whole lamb is served with rice on large platters for everyone to share. However, as family structures change, smaller, self-contained dishes are becoming more common. Chef Ali Fouad from Al Nafoorah in Jumeirah Emirates Towers shares an easy ouzi recipe and a couple more dishes for you to include on your iftar spread

 

Moghrabia

Serves 3-4 
Preparation: 20 minutes
Cooking: 60 minutes

200g moghrabia
70g spinneysFOOD Organic Chickpeas, boiled
3-4 spinneysFOOD Australian Lamb Shanks
200g chicken breast
70g shallots, fried
2 tbsp caraway powder 
2 tbsp cinnamon powder
2-3 whole bay leaves 
50g butter 
25g flour 
50g ghee


1 In a pot, sauté the moghrabia until golden brown, cover with water and boil for 10 minutes until cooked. Set aside with 2 cubes of butter. 2 Brown the lamb shanks in a hot saucepan then cover with water and boil for 15 minutes. 3 Add the chicken breast, boil for an additional 15 minutes then drain. 4 Save the water to use for a sauce later. 5 Season the lamb and the chicken with 1 tbsp caraway powder, 1 tbsp cinnamon powder and the whole bay leaves. 6 Add the ghee to a serving bowl, along with the cooked moghrabia, boiled chickpeas, fried shallots, lamb shanks and shredded chicken. 7 To create a sauce for the dish, combine butter and flour (making a roux) and the reserved cooking liquid flavoured with 1 tbsp caraway powder and 1 tbsp cinnamon.

 

Kofta Bel Seney 

Serves 3-4 
Preparation: 10 minutes 
Cooking: 20-25 minutes


250g spinneysFOOD Australian 
Organic Lamb, minced
½ onion, finely chopped 
20g parsley, chopped
120g potatoes, thickly sliced
1½ onions, cut into rings 
50g ghee
100g spinneysFOOD Tomatoes, peeled and chopped
1 tbsp Arabic seven spice mix
spinneysFOOD White Pepper, 
Black Pepper and Salt

1 Preheat oven to 180°C, gas mark 4. 2 Mix the lamb with the finely chopped onion, parsley and spices, using your hands to create round shapes to make the kofta balls. 3 Peel the potato, slice it into disks and add these with the onions rings in a deep oven tray. 
4 Add ghee to the tray, coating the vegetables as you go, and then add the lamb kofta balls. 5 Add chopped tomatoes, salt and the spices and cover straight away with foil. 6 Place the tray in the oven for 20 mins, then remove the cover and leave it in for another 2-3 minutes, allowing the meat to turn a lovely brown colour. 7 Serve the kofta with rice vermicelli.

 

Lamb Ouzi

Serves 3-4
Preparation: 10 minutes 
Cooking: 40 -60 minutes 


250g spinneysFOOD Australian Organic Lamb Leg 
25g onions, chopped 
10g carrots, chopped 
1-2 cinnamon sticks 
2-3 whole bay leaves 
spinneysFOOD Black Pepper
7g spinneysFOOD Turmeric Powder 
200g spinneysFOOD Basmati Rice  
50g ghee 
100g spinneysFOOD Australian Organic Lamb, minced 
½ litre lamb stock 
1 tbsp Arabic seven spice mix 
10g spinneysFOOD Salt 
30g mixed nuts


1 Preheat oven to 180°C, gas mark 4. 2 Place the lamb in a tray and cover with half the chopped onions, chopped carrots, cinnamon sticks and bay leaves – season with black pepper and sprinkle with turmeric. 3 Cook for 40 minutes to 1 hour. 4 In another pot, fry the rice, ghee and the other half of the chopped onions for 5 minutes. 5 Add the minced lamb to the rice and cover with ½ a litre of lamb stock, Arabic seven spices and salt. Cook for 12 minutes. 6 Place the rice on a tray and add the cooked lamb on top. Top with the nuts and serve with cucumber yoghurt as a side dish. 

 

SEVEN SPICE MIX

To make your own Arabic seven spice mix, combine ground paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom to taste.