Hommus, a chickpea dish from Lebanon, has gradually grown in ranks to become a well-known dip in Ireland. Yet, the knowledge of and, more importantly, the appreciation for Middle Eastern cuisine continues to be virtually non-existent!! A shame as the majority of Middle Eastern foods are simple to make and packed with nutrition.
During the thirteen memorable years I spent under that hot, Arabian Sun shinning over the United Arab Emirates, I became well versed with not only the delicious local Emarati fare but with Lebanese and Moroccan cuisines as well. I look back with relish at those innocent, carefree days when savouring a sticky morsel of rose flavoured Turkish Delight or honey drenched Baklava whilst flying a kite barefooted on golden sands warmed by the afternoon sun bore the name happiness.
Dubai is one of the seven Emirates or States that make up the little country known as The United Arab Emirates. The Dubai of my childhood is a far cry from today’s glitzy, tax-free, shopping haven! There was a soul to the city that has disappeared – buried perhaps under skyscrapers, shopping malls and luxury hotels!
I was saddened during my last visit to notice how many of the local eateries and grocery shops were put out of business by the large supermarket chains (at least the vegetable souk, market, in Sharjah was still functional which was some consolation, yet, one wonders for how much longer).
A growing economy at the expense of a dying culture! A hefty price is being forked out for all those first-world comforts. But we were talking food…
Like most countries in the Middle East, rice is the staple of local Emarati fare, mostly due to historical ties to Persia and the Indian Sub-continent. Aromatic spices such as cardamom, saffron, cinnamon, nutmeg, cumin and coriander are used generously to flavour rice, desserts and meat dishes. Ouzi is a signature dish of the region. It is whole lamb, neck and head intact, suspended horizontally on a spit and slowly roasted over hot coals to a succulent finish. When ready, the lamb is served on a platter on top of a large mound of fragrant Pilau rice (basmati rice flavoured with spices and/or vegetables). The lamb is first rubbed with a local dry spice mixture called Bizhar before it is roasted. Bizhar (similar to the popular Indian spice mixture Garam Masala) can be made easily by mixing equal quantities of cumin, cinnamon, and coriander to half as much peppercorns and dried red chillies and a quarter as much of fennel and cloves. It is then dry roasted and ground to a fine powder. Traditionally, Ouzi is served with dates, yoghurt, Girgir (locally grown watercress) and Khubz the Arabic word for bread (a type of unleavened bread similar to pitta but without the pockets) and pickles. Sometimes the Khubz is placed over the roasted lamb to absorb the flavours and also to help keep it moist until it is ready to be eaten.
Another dish that is popular in the U.A.E is Mashi, stuffed vegetables. Similar to the Greek version called 'Dolmades' and the Iranian dish called 'Dolmeh', where the fillings can be a number of combinations like roasted pine nuts, spiced chickpeas, walnuts, bulgar wheat and minced meat flavoured with aniseed, cinnamon, or a pinch of nutmeg. Typically in the UAE the choice vegetable for Mashi is marrow, which is then stuffed with a mixture of either cooked minced lamb or beef with rice, onions, parsley, allspice or Bizhar. The stuffed marrow is covered with a tomato sauce and then baked. The ready dish is usually served with rice.
One of the most popular dishes sure to be found though out the Middle East (or anywhere in the rest of the Arab world for that matter) is a plate of charcoal-grilled Kebabs. Easy to make and delicious to eat, using fresh ingredients, kebabs make a great light lunch, pitta filler or the perfect introduction to a home cooked Middle Eastern dish. There are a variety of Kebab recipes so I’ve selected one that I personally enjoy making for my family. This dish is sure to impress family and friends so go ahead and give it a try!
Hint** For an even better flavour, try cooking these on the Bar-B-Que.
Lamb Kebabs.
Serves 3-4
INGREDIENTS:
· 600g lamb mince
· 1 tsp garlic, finely chopped
· 1/2 red onion, chopped
· 1/4 cup fresh coriander, finely chopped
· 1/4 cup fresh parsley, finely chopped
· 1 tbsp fresh mint, finely chopped
· 1/2 tbsp paprika, ground
· 1/2 tbsp cumin, ground
· 3/4 tsp allspice
· 1/4 tsp ginger, ground
· 1/4 tsp chilli, ground
· Salt & pepper to taste
· ½ lemon.
· 30ml soda water
Directions
- Combine the onion, garlic, coriander, parsley, mint, paprika, cumin, allspice, ginger, and chilli in a large bowl. Place your lamb into a separate bowl and using a hand blender, tenderise the meat by blitzing it in three or four short bursts (optional). Add the meat to the spices/herbs, salt and pepper and combine thoroughly. Next, slowly add the soda water to meat/spice mixture to form a smooth paste. Cover the mixture and refrigerate for at least 2 hours.
- Remove the lamb mixture from the fridge and divide into 6 portions. Mould each portion into a sausage like shape approx. 4 –5 inches long and place a steel or wooden skewer through the middle. Cover and refrigerate for five minutes.
- Brush the kebabs with olive oil and cook for 10-12 minutes under a medium-hot grill, turning frequently and basting with oil occasionally until they are evenly browned and cooked through.
- Sprinkle with lemon juice before serving (optional).
