Chef de Partie Farah Mohamed from Ozen Reserve Bolifushi, Maldives’ Sangu Beach and Bar, shares these 4 Eid special recipes. Go ahead, make those celebrations at home delicious.
It’s Eid and like any celebration around the world, there’s much ado about the delicious foods associated with the festival. And while travelling and dining-out might not be possible for everyone right now, there’s one way everyone can celebrate Eid at home – recreate some delicious recipes and treat the whole family.
Chef de Partie Farah Mohamed from the reputed Ozen Reserve Bolifushi resort in Maldives shares these 4 Eid special recipes that will make incredible flavours a highlight of your celebrations. You’d normally find these dishes at the resort’s Sangu Beach and Bar restaurant, which specialises in modern Levant and Moroccan cuisine featuring recipes from Morocco, Cyprus, Jordan, Lebanon, Israel, Palestine and Syria.
4 Eid special recipes to make your celebrations delicious.
- 280gm Kashakawan cheese (shredded or cut into 2-inch-long pieces)
- 1 tbsp toasted sesame seeds
- 1 tbsp Parsley or mint (chopped)
- 12 spring roll sheets
- Canola or vegetable oil for frying
- Water or egg wash for sealing
For the filling, take a bowl and shred the cheese or cut into 2 inches-long pieces that are no thicker than your fingers (it is preferred to shred the cheese).
Add toasted sesame seeds and fresh herbs such as chopped parsley or mint to the mixture.
If parsley or mint is not available, one can use dried mint. If you are using dried mint, use only 1 tsp instead of 1 tbsp of fresh chopped mint.
Mix the mixture thoroughly and pour it inside the spring roll sheets.
Wrap and seal the edges of the roll with either egg wash or just water.
Cooking the cheese rolls
Heat the oil to medium-high heat and fry the prepared rolls just until they are gold in colour.
If you prefer baking, you can place the rolls on a non-stick pan, brush each side of the roll generously with some oil or spray it, then bake in the oven on 400 degree for 15-20 minutes (turning it over halfway) until both sides are nice and gold on the outside.
It is recommended to use spring roll sheets to wrap the cheese rolls. I find that it works super well with this recipe. Phyllo dough can also be used but the spring rolls are usually easier to handle.
Chicken Tagine with olives and preserved lemons
- 5 cloves of garlic, finely chopped
- 1/4 tsp each of saffron threads (pulverised), ground ginger, ground cumin and turmeric
- 1 tsp sweet paprika
- 2 tsp extra virgin olive oil
- 3 pcs medium onions, sliced thin
- 1kg chicken (cut in 8 to 10 pieces)
- 1 piece cinnamon stick
- 8pcs Kalamata olives, pitted and halved
- 8pcs cracked green olives, pitted and halved
- 1 large or 3 small, preserved lemons (sold in specialty food shops)
- 1 cup chicken stock
- 1/2 cup lemon juice
- 1tbsp chopped flat-leaf parsley
- Salt and freshly ground black pepper
Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate for 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned.
Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top and serve.
- 100gm chickpeas
- 500gm Tahina
- 5gm garlic
- 10ml olive oil
- 2 pieces lemon
- Salt to taste
- 4ml corn oil
Add Tahini, cold water, olive oil, cumin, salt, garlic and lemon to make a puree in a food processor until smooth.
Add in the chickpeas. One can, rinsed in warm water and drained.
Puree for 3-4 minutes, or until smooth. Just keep it going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
Taste and season. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
Garnish and serve. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy.
- 500gm minced lamb meat
- 100gm onion
- 20gm parsley
- 15gm celery
- 15gm pine nuts
- 30gm garlic
- 0.5gm cumin powder
- 10gm cinnamon powder
- 2 bay leaves
- Salt to taste
- 300gm refined flour
- 100ml water
- 50ml olive oil
- 10gm yeast
- Salt to taste
Mix the flour and salt in a bowl, add the oil and water and continue to mix.
Divide the dough into small equal balls. Roll out onto a smooth floured surface and cut into circles of about 1/2 cm thick.
Cook the minced lamb meat in a pan over medium heat until brown, breaking down any chunks of meat with a wooden spoon and drain off any excess fat.
Add the onion, oil, spices, salt and cinnamon powder, stirring continuously for 5 minutes.
Remove from heat and cool aside.
Then stuff the meat inside the sheet and fold like a half moon.
Deep fry at 175 degree Celsius.