Gluten-free

  • Crispy baked Persian rice – “Tahchin”

    19/10/20214passionfood

    Tahchin is a famous Persian dish made with basmati rice which is perfectly flavoured with saffron, mixed with egg yolks, yoghurt and neutral oil or melted butter in my case. This classic dish is so versatile. You can add a layer of meat, mostly shredded chicken, or keep it vegetarian by adding dried fruits. As you can keep things very simple and bake the rice without any additional fillings. The “Tahchin” is soo good and represents perfectly the persian cuisine. It has all the flavours of Iran. The crispy golden crust on the outside called “Tahdig”, and a beautiful yellow melted and moist rice inside, wonderfully flavoured with saffron. Without forgetting the…

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  • Chilled avocado soup with crunchy garlic oil – Ottolenghi

    28/07/20214passionfood

    This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…

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  • Truffle polenta chips – Ottolenghi & Scully

    24/07/20214passionfood

    These truffle polenta chips are incredibly delicious, rich, impressive and very addictive. They are crispy and crunchy from the outside and soft inside. It’s definitely a nice alternative to the traditional French fries potatoes.  These polenta chips are the perfect side dish to serve with meat or fish. They can also make a great appetizer with the aioli or tomato chutney to dip. This is from NOPI ottolenghi and scully’s cookbook. How to make it ? As you know polenta itself has very little flavour. In this recipe we’ll cook it in boiled water before stirring in butter to make it richer. Then…

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  • Wild mushroom pilau – Meera Sodha

    27/06/20214passionfood

    Before I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options authentic, comfort to fine dining etc… I also came across few places where it’s great food and low to mild spicy and I stated to fall in love and decided to buy an Indian cook book “ Made in India by Meera Sodha”. One of…

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  • Moroccan stuffed squid in tomato sauce

    29/05/20214passionfood

    Moroccan cuisine is rich of seafood dishes given its long sea coasts along the Mediterranean and Atlantic. These dishes can be prepared in a variety of ways depending on the region. So today I share with you a dish not as well known as tagine, couscous or the famous pastilla, but which is still a very popular dish in Morocco: «  Stuffed calamari in tomato sauce ». When I was living with my parents, we usually enjoyed this dish during the weekend. Sometimes we made paella, or seafood tagine like : « Moroccan sardines & burnt aubergine balls tagine » or «  oven baked fish with Moroccan Chermoula ». We usually use the calamari but…

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  • Nectarine caramel Muhallabeya – Greg Malouf

    20/05/20214passionfood

    Today, I share with you a Michelin-Starred chef Greg Malouf’s recipe, from his book “Suqar” which means sugar in arabic.  It’s one of my favourites desserts and sweets books, the spirit of this book is about how to make a classic Middle Eastern desserts very modern with a European touch. I already shared with you “saffron – blood orange brûlée”, it was wonderful. We can say that the Muhallabeya, mahalabia or mhalabeya is the equivalent of “panna cotta” in the Middle East (without gelatine).  This dessert is intrinsically simple in terms of ingredients and technique. One of the reasons why it’s a very popular homemade…

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  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & shatta – Sami Tamimi

    14/05/20214passionfood

    This colourful salad is from “Falastin” Sami Tamimi’s cookbook. This is not just a salad, this is THE salad that you want to make to impress your guests, especially when you know that is one of the amazing salads served at “nothing hill” and “Islington” ottolenghi’s restaurants (the pictures bellow are from google). This salad brings together so many amazing flavors. The dressing here is not a simple vinaigrette nooo, the dressing here is a burnt aubergine yoghurt and tahini cream . And for me this creamy, smoky aubergine dressing goes perfectly with the rest of toppings. Notably the herby…

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