Healthy Iftar Recipes

  • Category: Food
  • June 12, 2017

Chef Yahya al Osman at Suq restaurant Four Seasons Resort Dubai at Jumeirah Beach provides healthy, yet delicious Iftar recipes you can enjoy with the entire family this Ramadan…

Lobster kibbeh

Serves 10

  • Kibbeh lobster 10 pcs
  • Red radish 200 g
  • White radish 200 g
  • Fresh coriander 50 g
  • Lemon dressing 20 g
  • Hummus 200 g
  • Piquillo pepper 50 g

Deep fry the kibbeh in cooking oil, cut the radish in thin slices, and mix with fresh coriander lemon dressing.
Mix the hummus with piquillo pepper and put in espuma bottle. Put the radish salad in the pleat cut out from the top of the kibbeh and garnish with some hummus foam.

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Kibbeh dough

  • White burghul 1 kg
  • Onion 200 G
  • Beef top side 600 g
  • Dry mint 20g
  • Cumin powder 15g
  • Mix seven spices 15
  • Salt 45g
  • Orange zest 50g
  • Garlic 5 g
  • Olive oil 20 g

Method  
Wash the burghul in water using a strainer, mix all the ingredients and mince using a mincer machine.
Add some water and mix nicely. It is now ready to be stuffed.

Stuffing 

  • Live lobster 1200 g
  • Onion 300 g
  • Cajun spices 10g
  • Fresh mint 30 g
  • Salt 10 g

Method 
Cook the lobster in steam for 5 minutes, remove the shell and keep only the meat. Cut the meat into small pieces, chop the onion, and saute garlic and the onion in olive oil. Add the lobster meat, salt and Cajun. Take off of heat and chill. Once cold, add chopped fresh mint and mix together.

Rocca Portobello mushroom

Serves 5 

  • Rocket 300 g
  • Onion 100 g
  • Cherry tomato 150 g
  • Portobello mushroom 150 g
  • Dukkah spices 15g
  • Pomegranate dressing 10g
  • Salt 3g

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Method 
Wash the rocket and tomato, grill the mushrooms and cut into cubes. Cut the tomato and slice the onion.
Mix the rocket, tomato, and mushrooms. Add salt and pomegranate dressing (olive oil, red vinegar, pomegranate syrup, salt, pepper, and lemon juice)
Put in the pleat. Mix the onion with dukkah spices and place on the top.

Garnishing

  • dukkah spices
  • 20 g pistachio
  • 20 g cumin seeds
  • 20 g sunflower seeds

Roast all and mix together. Mix with 5 g sumac powder and 5 g zatar powder.

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