Herb and pistachio crusted rack of lamb
"Lamb is traditionally sacrificed on Eid Al Adha and people make traditional dishes, such as ouzi, with the meat. Rack of lamb is my favourite part, so I make this. Also, it's good if people don't want to eat too much meat"
- 2 racks of lamb (cleaned, French trimmed, and patted dry)
- 2 tbs olive oil
- Salt to taste
- Pepper to taste
- 119g butter, at room temperature
- 1 cup parsley, fresh
- 1/2 cup coriander, fresh
- 1 tsp allspice, ground
- 1 tsp paprika
- Zest of a lemon
- 60g breadcrumbs, fresh (white bread, crusts removed)
- 250g pistachios, coarsely ground
- 6 cloves garlic, mashed
Cooking procedure
Preheat oven to 200°C. Rub the lamb all over with olive oil and season with salt and pepper. Put racks on a baking pan with meat side up and roast for 15 minutes. Remove to cool but leave the oven on and lower temperature to 180°C.
In a food processor, place butter, parsley, coriander, garlic, lemon zest and pulse a couple of times. Add breadcrumbs and pistachios, and continue to pulse to incorporate, ensuring that the mixture remains coarse. Spoon the mixture on top of the lamb, meat side up, and, using your hands, pat down to stick.
Return the lamb racks to the oven and finish roasting for another 15 minutes. Remove and cover loosely with aluminium foil and leave to rest for five minutes before serving.
Servings: 4
Knafe pastry with cheese
“Though knafe is not made during Eid, it is a celebration dessert. And Eid is always a celebration”
- 500 g (1 packet) knafe pastry, thawed
- 1 cup hot melted clarified butter
- 1kg Nabulsi cheese or akkawi, desalted
- 250g mozzarella, fresh
- 6 tbs sugar
- 2 tbs orange-blossom water
- 2 tbs rose water
- 4 tbs clarified butter
- 4 drops of red food colouring paste
- 1 cup pistachios, ground, to garnish
- 3 cups rose syrup
Cooking procedure
In a food processor begin to grind the pastry keeping it coarse. Do this in four batches. Place in a large bowl and pour the hot clarified butter on top. Using your hands, rub the butter to coat every strand of pastry. Set aside.
In a colander, drain the desalted cheese and pat dry with a towel. Add the mozzarella. Sprinkle sugar on top followed by orange-blossom water and rose water. Mix well.
Preheat oven to 190˚C.
Coat a round baking pan (30cm diameter) with the butter. Add the orange food colouring in the bottom of the pan and use a piece of wax paper to spread the colour and butter all over and up the sides of the pan. Take handfuls of the buttered pastry and press into the prepared pan, going slightly up the sides. Use approximately two thirds of the pastry mixture. Place the prepared cheese on top pressing to cover completely. Place a couple of paper towels on the cheese to absorb excess water. Cover with the remaining pastry and press gently. Bake in the preheated oven for approximately 40 minutes until the cheese melts and the pastry becomes crisp. Give it a shake, the knafe will come away from the sides in one piece. Remove and invert the hot knafe onto a serving platter with the orange side on top. Douse with the cooled syrup. Garnish with ground pistachios. Indulge while it's hot.
Servings: 8-10
Stuffed peppers
"Bell peppers stuffed with mince and rice prove an ideal accompaniment with the rack of lamb. Not only does it add colour to the setting, you get your veggies and carbs portion of the meal"
- 3 red peppers
- 3 yellow peppers
- 500g short-grain rice, rinsed and drained
- 2 tbs clarified butter
- 2 tsp cinnamon
- 2 tsp allspice
- 4 garlic cloves, minced
- 3 tbs mint, dried
- Salt to taste
- Pepper to taste
- 300g lamb, minced
- 6 slices of tomatoes
- 2 tbs olive oil
- 6 garlic cloves, thinly sliced
- 8 tomatoes, large, peeled and puréed
- 250ml water
- 4 tbs tomato paste
- 1/2 cup mint, chopped
- 1/4 cup parsley, chopped
Cooking procedure
Cut the tops of the peppers carefully with a knife, leaving the stem intact. Remove the membrane and seeds. Keep the tops as they will be the lids. Rinse and leave aside to prepare the stuffing.
In a large bowl place the rice, butter, a teaspoon of cinnamon, a teaspoon of allspice, minced garlic, two tablespoons of dried mint, and salt and pepper, mixing well. Add minced lamb and, using your hands, mix it into the rice. Fill the hollow peppers loosely (three fourths) and place a tomato slice on top. Repeat for all peppers. Place the filled peppers in a deep baking dish.
Preheat oven to 190˚C.
In a saucepan heat the olive oil and sautée the sliced garlic for one minute and pour in the puréed tomatoes. Add water, tomato paste, a tablespoon of dried mint, fresh mint, parsley, a teaspoon of cinnamon, a teaspoon of allspice, salt and pepper. Taste to adjust seasonings. Pour the tomato sauce all around the peppers. Cover with foil and bake in the preheated oven. for 45 minutes until rice is cooked. Serve hot with the tomato sauce and a sprinkle of fresh chopped mint.
Servings: 6
Spiced ricotta-stuffed dates
- 22 medjool or khidri dates
- 250g ricotta
- 115g mascarpone
- 65ml cream
- 1-1/2 tsp nutmeg, freshly grated
- 1/2 tsp cardamom, ground
- 22 almonds, blanched
- 1/4 cup pistachios, ground, to garnish
Cooking procedure
Slice each date lengthwise to remove the pit and expose the middle for the stuffing. Set aside.
Preheat the oven to 190°C.
Place the blanched almonds on a baking sheet and roast in the hot oven just until lightly golden. Remove and cool. Place an almond inside each one of the dates. In a bowl place the ricotta, mascarpone, cream, nutmeg and cardamom and whisk to combine well. Place in a pastry bag with a thin star-shaped nozzle and fill each date exposing the filling. Arrange on a nice platter. Garnish with a pinch of chopped pistachios. A perfect sweet finish to any meal.
Makes: 22
"We all live in the UAE and dates are a special part of the Arabian tradition and food. These ricotta-stuffed dates prove a nice, not-too-heavy after-dinner dessert with traditional coffee"
Suzanne Husseini will be on Studio One on Dubai One at 7.30pm tomorrow to talk about Eid food traditions and will prepare maamoul, traditional Eid pastries.
More recipes in When Suzanne Cooks (Dh145 soft cover and Dh195 hardback), published by Motivate Publishing and available at all book stores in the UAE.
