Musabbeh Al Kaabi, the executive Oriental chef at Jumeirah Zabeel Saray in Dubai, offers a selection of favourite Emirati recipes to make this Eid. <strong>Chicken muchboos</strong> Serves 4 <em>Ingredients</em> 1kg chicken - with bone 1kg basmati rice 50g chopped tomatoes 40g chopped red onions 15g chopped garlic 5g chopped coriander 15ml local ghee 3g local ground spices 2 dry lemons 2g cinnamon stick 1g bay leaves 0.5g cloves 15g mashed ginger 1,500ml water 2g salt 1g black pepper <em>Method</em> 1. Heat the ghee in a round pot. 2. Combine and sauté the onion, garlic, tomato and ginger. 3. Add all the spices and the cinnamon stick. 4. Add the bay leaves, black pepper, cloves and hot water. 5. Add the chicken to the pot and cook for 45 minutes. 6. Add the dry lemons, chopped coriander, basmati rice and cook for a further 20 minutes (or until the rice is cooked). 7. Serve from the pot. <strong>Vegetable salona</strong> Serves 4 <em>Ingredients</em> 400g potatoes 300g baby marrows 30g chopped red onions 3g chopped coriander 200g chopped tomatoes 1g black peppercorn 3 garlic cloves, chopped 2 dry lemons 80ml local ghee 4g local ground spices 1g turmeric powder 1 cinnamon stick 1,500ml water 3g tomato paste 0.5g cardamom <em>Method</em> 1. Heat the ghee in a round pot and sauté the onion, garlic and tomatoes. 2. Add the black pepper, local spices, cinnamon, turmeric and cardamom. 3. Mix together and gradually add the water, potatoes and baby marrows. 4. Add the tomato paste and leave to cook. 5. Finish with chopped coriander and dry lemons. 6. Serve from the pot to the dish. <strong>Luqaimat with honey dates</strong> Serves 4 <em>Ingredients</em> 300g flour 0.5g saffron 10g honey dates 400ml warm water 1g yeast 500ml corn oil 1g salt 0.5g sesame seeds <em>Method</em> 1. Mix the flour, saffron, yeast, salt and warm water together. 2. Leave the mixture in a warm place for one to two hours. 3. Form small round balls. 4. Heat the corn oil to a high temperature in a separate pan and fry the balls until they are golden. 5. Can be served hot or cold. Add the honey dates and sesame seeds to garnish. Follow us And follow us on <a href="https://www.facebook.com/thenationalArtsandLife">Facebook</a> for discussions, entertainment, reviews, wellness and news.
