Are you planning to hold a feast of Eid al-Adha? Try this recipe…

(MENAFN-Khaleej Times)

Publication date: Thursday, June 30, 2022, 10:10 pm

Halloumi salad with avocado and herbs

Preparation time: 10 minutes

Quantity is enough 2


• 5 gm chopped parsley

• 5 gm chopped mint

• 10 gm chopped tomatoes

• 20 gm arugula leaves

• 250 gm grilled halloumi cheese

• 5 grams of pomegranate

• 5 gm chopped arugula

• 3 ml of pomegranate molasses

• 10 gm avocado

• 5 ml lemon juice

• 2 gm salt

• 2 gm white pepper

• 5 ml olive oil


Mix the watercress leaves, tomatoes, mint and parsley in a mixing bowl. Add lemon juice, olive oil, salt, and pepper and mix together in a small bowl. Add to ingredients in a mixing bowl. Put it in a salad bowl. Add avocado and grilled halloumi on top and garnish with pomegranate seeds. Finally, add a little pomegranate molasses.

Middle Eastern beetroot with goat cheese

Cooking time: 10 minutes

Preparation time: 20 minutes

Quantity is enough 2


• 30 gm beetroot

• 30 grams of carrots

• 5 ml of pomegranate molasses

• 2 gm cumin

• 2 gm salt

• 5 gm chopped mint

• 2 gm black pepper

• 15 gm goat cheese

• 5 ml olive oil


Boil carrots and beetroot until tender, then set aside to cool. Cut the beetroot and carrots into cubes, and put them in a mixing bowl. Chop the mint leaves and add them to the same bowl. Add cumin, salt, black pepper and olive oil. Mix them together and put them in a salad bowl. Top with goat cheese and mint for garnish. Finally, add a pinch of pomegranate molasses.

Lamb Rogan Josh

Cooking time: 1 hour and 15 minutes

Preparation time: 10 minutes

Serves 4


250gm minced or cooked lamb

3 tablespoons vegetable oil

1 piece cinnamon stick

2 pieces of bay leaf

2 green cardamom

5 gm finely chopped onion

5 grams finely minced garlic

1 tablespoon hot pepper powder

1/2 teaspoon ground cumin

1 teaspoon tomato paste

1 teaspoon lemon juice

1/2 teaspoon ground coriander

1 tablespoon butter

1/4 teaspoon turmeric

salt to taste

Pinch of garam masala


Hot oil in the pot. Once the oil bubbles, add the cinnamon stick, bay leaf, and cardamom. When it sizzles, add the garlic and onion, followed by a dash of butter and saute the onions until well caramelized. This will take about 10 minutes; It may take longer if you are going to fry more onions. Add turmeric, chili powder, cumin and coriander and mix for 30 seconds. Add tomato paste and mix them all. Add the meat and fry for 5-7 minutes until it changes color or turns opaque. Pour 400 ml of boiling water, cover and simmer for 40 minutes, until the meat is cooked. Remove the cover. Add salt to taste and sprinkle a little garam masala. Add lemon juice. Just before serving, you can garnish with chopped coriander leaves.

Coconut Date Rollad

Preparation time: 30 minutes

Quantity is enough 2


155 gm egg white

125g sugar

95 gm almond flour

45g cake flour

25 gm shredded coconut

150 gm date stuffing


In a mixer, beat the egg whites. Gently add 125g of sugar. Set the mixer on high speed until the mixture triples in volume and forms stiff peaks.

Mix the dry ingredients to form a paste in the rest of the meringue. Spread the daquaise on one half of a silicone mat and sprinkle shredded coconut over it.

Bake the cake at 200°C until golden brown.

To prepare the date filling, mix well and soften the date paste. Make a sheet of dough sheet on the number 1 and 1/2 level. Place a layer of the date filling on top of the coconut sponge and form it like a swiss roll.

Camel milk panna cotta

cooking time: 5 minutes; In the refrigerator for 30 minutes

Preparation time: 10 minutes


• 150 grams of camel milk

• 55g fine sugar

• 12 grams of honey

• 5 gm sheets of gelatin


Soak gelatin leaves in ice water for 10 minutes. In a saucepan, boil camel milk, sugar and honey. Remove the heat from the heat and add the soft gelatin leaves. Put it in the fridge to cool down for a while.


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