Emirati Cooking Class

Today I had a great time at a local catering business that hosts cooking classes!  Brenda and I wanted to learn a few Emirati Dishes… we had lots of fun and learned a few things too.  I loved all of them (mostly).. I would change the whole fish recipe to a fish filet and cook it in a foil pouch… but true to local cuisine the whole fish is what they do.. gag.

Okra Fritters (my favorite)

2 Cups fresh Okra, finely chopped

1/4 cup onion finely chopped

1 tsp salt

1/4 tsp black pepper

1/2 cup water

1 egg

1/2 cup flour

1 tsp baking powder

1/2 cup cornmeal

Oil for Frying

Directions: In a large bowl, mmix all of the ingredients, except for okra.

Add the okra and mix

In a medium sized skillet, heat the oil.  When oil is hot add okra batter by large spoonfuls.  Adjust the flame to medium heat. Cook until golden brown.  Drain on paper towels and serve with Daqoos and/or ranch dressing.

 

 

Vegetable Rice Pilaf – very very flavorful! I would hope so since there are only 57 ingredients!  I had seconds!

4 Tablespoons corn oil

1 large onion finely chopped

1 carrot diced into small pieces

2 fresh green chilies, seeded and chopped

2 cloves of garlic, minced

3 cups hot water

1/4 cup coconut powder

2 Maggi chicken stock cubes

1 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

3 cloves (whole)

1 teaspoon black mustard seeds

2 cups basmati rice (uncooked)

In a large bowl add coconut powder and slowly ad a bit of the hot water and mix into a smooth paste.  Add the remaining hot water and mix well.  Add the Maggi stock cubes and the spices (except for the cloves and mustard seeds)

Stir together and let sit for about 2 minutes until the stock cubes melt.  Stir again.

In a medium pot, heat the 4 tablespoons of corn oil.  When hot, add the onions and carrots and sauté until the onion is softened.   Add the cloves, mustard seeds, green chilies and garlic.  Stir well and then add the coconut milk mixture.  Bring to a boil. Once it starts boiling, add the basmati rice.  Stir gently a couple of times.  Bring back to a boil.  Cover and reduce flame to very low.  Cook for 17 minutes.  When done, gently fluff the rice with a fork and serve hot.

 

Chicken Makhtoum (I will make this for dinner fo sho.)

2 medium sized tomatoes, chopped

1 tablespoon corn oil (we used vegetable)

1/2 cup onion diced

1 cup plain yogurt

1 teaspoon salt

1 tablespoon tomato paste

1 tablespoon arabic spice mix

2 tablespoons corn oil

chicken thighs and legs (bone in) (lightly salt and pepper)

1 cup frozen peas

In a medium frying pan, saute the chopped tomatoes in 1 tablespoon of corn oil until soft/mushy.

In a blender add the satueed tomatoes, onions, yogurt, salt, arabian spice mix, and tomato paste and blend until smooth.  In a large pot brown the chicken in the 2 tablespoons of oil (I will use my handy dandy pressure cooker for the next part… but in class we used a regular stock pot).  When it is browned, but not yet cooked through add the yogurt mixture and cook on medium heat for 10 minutes, then reduce heat to low.  Add the frozen garden peas, gently stir and then cover and let cook for about 20 minutes or until the chicken is no longer pink.

 

Roasted Fish with Hashweh Stuffing.. yikes.. the picture says a thousand words. no need for my commentary.

I will give you the delicious stuffing recipe..

1 large onion chopped

3 cloves of garlic minced

1 green bell pepper finely chopped

1 bunch of cilantro

1/4 cup  extra virgin olive oil.

1 heaped teaspoon turmeric

1 teaspoon of ginger

1 teaspoon cumin

mix all ingredients and (my version will be: place into pouch with fish FILET (not whole fish)  and bake in the oven or on the grill)

Daqoos

6 tomatoes finely chopped

3 large garlic cloves finely chopped

1/4 cup olive oil

1 1/2 teaspoon salt

1/4 teaspoon chili powder

3 tablespoons tomato paste

3 cups water

Heat olive oil in medium sized pot, add tomatoes.  Cook tomatoes until all the liquid has cooked away and you are left with tomatoes and oil.  Add the rest of the ingredients and simmer until you get a nice thick sauce.  This was great with the fritters and I thought it would be an excellent pasta sauce… it was intended for the fish.

Our table of food