Mixed grill
By Ahmed Almasri, sous chef at Four Seasons Hotel Doha
Ingredients
1 lamb chop
80g lamb tenderloin, cubed
80g chicken breast, cubed
80g minced lamb
Salt to taste
5g pepper
5g cardamom powder
20ml olive oil
10g chilli paste
20g yoghurt
10g parsley
10g onion
8g garlic paste
½ piece Arabic bread
Method
1. Mix 4g of garlic paste, salt, 10g of chilli paste, 5ml olive oil and 5g of cardamom powder together and add chicken. Marinate for up to three hours.
2. Marinate the lamb chops and cubes in salt, black pepper and olive oil.
3. For the lamb kofta, chop the parsley and onion and mix into the minced lamb and season with salt and pepper before forming the meat around skewers.
4. Cook the meat on a preheated barbecue until it is cooked to your liking (about five minutes on each side).
5. For the bread, mix chilli paste with olive oil and fill the Arabic bread with it. Add chopped parsley and onion, then warm it on the barbecue.
Date pudding with raspberry coulis
By Suman Sunar, junior sous chef (pastry) at W Doha Hotel & Residences
Ingredients
500ml water
15g baking soda
160g butter
465g dark brown sugar
6 eggs
450g flour
10g baking powder
½tsp vanilla extract
Zest of two oranges
465g date paste
10g salt
Method
1. Boil the date paste with water and add baking soda and salt. Stir for five minutes and take off from heat. Set aside to cool.
2. Add butter and sugar into a mixer and combine. Add eggs slowly and mix until they’re light and fluffy.
3. In another bowl mix flour and baking powder. Once combined, slowly add flour, vanilla extract and orange zest. Pour it slowly into the mixer and mix gently. Then add the cooled-down date paste and mix.
4. Pour the mixture into a cake mould.
5. Heat the oven to 175C and bake for 30 to 35 minutes.
Chicken Maklouba
Sanjay Makoona, executive sous chef at Banana Island Resort Doha by Anantara
Ingredients
1 medium aubergine
3½ bone-in chicken leg pieces
1½tsp ground black pepper
1tsp ground cumin
6 cloves
6 green cardamom pods
3 bay leaves
700g long-grain rice, rinsed well
1 small onion, cut into large wedges
Vegetable or olive oil, as needed
3 to 5 medium carrots cut into 6cm pieces
1 medium potato, sliced 1.5cm thick
½ medium-head cauliflower, in florets
¾ cup broken vermicelli noodles
1tsp ground turmeric
¾tsp ground cinnamon
½tsp ground all-spice
¼tsp ground cloves
3 garlic cloves, grated
70g pine nuts
Salt to taste
Plain yogurt, for serving
Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving
Method
1. Heat the oil in a large skillet over medium heat. Sauté the aubergine on each side to lightly brown. Remove and put on a plate.
2. Sauté the onions until translucent. Add the chicken, all-spice, cinnamon, nutmeg, salt and pepper and sauté until cooked through. Season with salt and pepper.
3. Grease a heavy-bottomed saucepan. Drain the rice. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle half of the rice over the tomatoes. Spoon the chicken mixture over, cover with aubergine slices and press down well. Add the rest of the rice and the seasoned water or stock.
4. Bring to a boil then reduce heat. Cover tightly and simmer 50 minutes. Check to see if more water needs to be added.
5. Remove from heat and rest for 15 minutes. Remove lid and place a pan over the saucepan. Turn upside-down and carefully slip the saucepan off.
6. Serve with yoghurt and mixed salad.
