Quick Bite

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Whether it’s a Quick Bite or a Dish of Delight, Hilton Salwa Beach Resort & Villas will leave you wanting for more! Ammar Asmi, chef de cuisine gives his choices…

Khanfarosh

ItemsQuantity
Rice flour120 gram
Plain flour75 gram
Baking powder1 tablespoon
Unrefined ‘golden’ caster sugar55 gram
Rosewater1 tablespoon
Ground cardamom1 tablespoon
Saffron threads½ tablespoon
Eggs, lightly beaten5
Sunflower oildeep-frying
Icing sugar/honey/sweetenerfor serving

Cooking Instructions:

  • In a medium mixing bowl, lightly beat eggs and rosewater together.
  • In another medium mixing bowl, mix the flour, baking powder, sugar, and spices. Make a well in the centre of the dry ingredients, then add the egg mixture. With a fork or whisk, mix to form a smooth, thick batter. Cover the bowl and set aside for 30 minutes.
  • Heat 5 mm of oil in a large, deep frying pan over medium heat. Try not to let the oil get above 190°C or below 175°C. Working in batches (3-4 per batch), place tablespoonfuls of batter into the oil and cook for 2 minutes on each side or until golden. Drain on paper towels and serve hot, dusted with icing sugar or drizzled with honey/liquid sweetener.

Dish of Delight

Chicken Thareed

ItemsQuantity
Chicken Thighs6
Boiling water to make the Stock1.5 litres
Onion (large)1
Cloves of Garlic, minced3
Oil1 tablespoon
Tomato purée1 tablespoon
Courgette, cut into thin batons1
Carrot, cut into 4 pieces1
Black Limes2
Chilies, sliced3
Chicken Stock cubes3
Arabic Bazaar spice mix1 tablespoon
Cinnamon powder1 teaspoon
Turmeric powder1 teaspoon
Black lime powder1 teaspoon
Curry powder1 teaspoon
Coriander powder1 teaspoon
Cardamom powder1 teaspoon
Black pepper powder½ teaspoon
Chilli powder¼ teaspoon
Coriander, finely chopped¼ cup
Pitta breads, opened out3 Gluten-Free

Cooking Instructions:

  • Roast the chicken thighs until cooked and set aside.
  • In a large pot, heat the oil and sauté the onions until they get a nice golden-brown colour. Don’t burn the onions. Add the garlic and stir until fragrant. Add the tomato purée and all of the vegetables, except the courgette. Mix the vegetables with the tomato paste. Add the black limes.
  • Add the chicken meat, stock, and the remaining ingredients except the courgette and coriander.
  • Add more water if necessary. Bring to a boil and then simmer until the potatoes are almost done.
  • You can now add the courgette and coriander and cook until the courgette is fork-tender.
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