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
| Items | Quantity |
|---|---|
| Rice flour | 120 gram |
| Plain flour | 75 gram |
| Baking powder | 1 tablespoon |
| Unrefined ‘golden’ caster sugar | 55 gram |
| Rosewater | 1 tablespoon |
| Ground cardamom | 1 tablespoon |
| Saffron threads | ½ tablespoon |
| Eggs, lightly beaten | 5 |
| Sunflower oil | deep-frying |
| Icing sugar/honey/sweetener | for 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
| Items | Quantity |
|---|---|
| Chicken Thighs | 6 |
| Boiling water to make the Stock | 1.5 litres |
| Onion (large) | 1 |
| Cloves of Garlic, minced | 3 |
| Oil | 1 tablespoon |
| Tomato purée | 1 tablespoon |
| Courgette, cut into thin batons | 1 |
| Carrot, cut into 4 pieces | 1 |
| Black Limes | 2 |
| Chilies, sliced | 3 |
| Chicken Stock cubes | 3 |
| Arabic Bazaar spice mix | 1 tablespoon |
| Cinnamon powder | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Black lime powder | 1 teaspoon |
| Curry powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Cardamom powder | 1 teaspoon |
| Black pepper powder | ½ teaspoon |
| Chilli powder | ¼ teaspoon |
| Coriander, finely chopped | ¼ cup |
| Pitta breads, opened out | 3 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.
