As sad as we are to bid farewell to the Holy Month, we’d be lying if we said we’re not looking forward to a long Eid break and everything that comes with it – particularly the great food. Because after all, Eid isn’t Eid without the traditional foodie delights.
One thing’s for certain, you won’t be hard pressed to find restaurants offering all the usual suspects.
But what if you want to host a traditional Eid feast at home for friends and family? We got some help from the outstanding chefs at the Eastern Mangroves Hotel & Spa, who were more than happy to share some of the food-love they’ll be spreading across the Eid tables at Ingredients all-day dining restaurant.
The main: lamb madfoun
Chef Mohammed Al Hamad is a UAE born Syrian with a culinary career spanning hotels and restaurants across the Middle East and London. At Eastern Mangroves he’s in charge of banqueting and his contribution to the Eid menu is lamb madfoun. ‘This traditional Emirati dish is known for the celebration of Eid and shared amongst extend family,’ explained chef Mohammed. ‘It requires slow cooking in an authentic Emirati oven using charcoal or ash and is rich in spices.’
Ingredients:
6kg lamb
20g turmeric
80g salt
300g onions
300g chick peas
200g raisins
100g tomato paste
300ml water
80ml rose water
300g dried lime
20g ground cinnamon
8g ground black pepper
8g ground cardamom
Preparation:
1. Wash the lamb and sprinkle all over with salt and turmeric.
2. Leave it to marinade for several hours or overnight.
3. After marinating, wash the lamb and prepare it for stuffing.
4. Preheat some ghee or oil in a pot to fry the onions and chick peas.
5. Add the raisins, tomato paste and water to the mixture, then leave to cook on low heat for five minutes. Set aside to cool.
6. Stuff the lamb with the cooled onion, chick pea and raisin mixture.
7. Spread the bottom of a roasting pan with rose water, dried lime, cinnamon, black pepper and cardamom. Place lamb on top of the spices and cover with aluminium foil.
8. Cook at 150°C for three-four hours.
The sweets: ma’amoul
Hailing from Jordan, chef Firas Al Osaily’s career has spanned the Middle East. At Eastern Mangroves he is the indispensible Arabic pastry chef and he’s sharing a recipe without which Eid wouldn’t quite be Eid; the ma’amoul. ‘It is a traditional, delicate and sweet Middle Eastern semolina cookie,’ said chef Firas. ‘It can be filled with dates, pistachios or walnuts. Served during Eid al-Fitr, this is most popular throughout the Middle East and Eastern Mediterranean.’
Chef’s tips:
Ma’amoul are usually formed in the shape of balls or domes and filled with dates, pistachios or walnuts and topped with powdered sugar. They are also sometimes filled with almonds or figs. In order to differentiate between the three fillings, each type is moulded into a different shape (for which you can buy special moulds). The nut filled variety is commonly found in three sizes. The bite size version is often consumed with coffee or tea whereas the larger sizes are served as a dessert. Because they are relatively easy to make, these Middle Eastern cookies are often prepared and baked at home.
Ingredients:
For the dough
850g semolina
200g ferkha (farina or potato starch)
450g butter, melted
250ml orange blossom water
200g caster sugar
1 tsp mahlab spice
Ma’amoul molds
Powdered sugar for sprinkling
Walnut filling
200g walnuts, chopped
80g sugar
1 tsp cinnamon
1 tbsp orange blossom water
Pistachio filling
200g pistachios, copped
80g sugar
1 tbsp orange blossom water
Date filling
250g dates, pitted and minced
1 tbsp butter, melted
¼ tsp nutmeg
50g walnuts
Preparation:
1. Mix the semolina, farina, mahlab, sugar and butter together.
2. Slowly add the orange blossom water a tablespoon at a time, kneading and working it into a soft, sticky dough. It’s not supposed to stick to your fingers though. Cover the dough and let it sit for two hours.
3. While the dough rests, prepare the fillings. Using a food processor whizz everything for a minute or two.
4. Knead the dough one more time and then divide into three even portions.
5. Roll out each third into a long thin rod. Each third will be used for a different filling.
6. Pinch off approximately one-inch-sized pieces of the dough. Using the palm of your hand flatten the dough making sure that it is thin, but not enough to tear.
7. Place the flattened dough into the mould and add the filling, gently pressing down and making sure it’s quite compact, but don’t tear the dough.
8. Bring the edges together and seal well. Pinch off any excess dough, gently remove from the mould and roll into a ball.
9. Dip the ball in farina and then press into the mould. Release by tapping the mould on the table to remove the ma’amoul cookie.
10. Dust a baking tray with semolina or farina and bake in a preheated 200°C oven until the sides are slightly pinkish in colour. It will vary depending on oven but cook for approximately 20 mins.
11. Leave aside to cool then sprinkle with powdered sugar (not necessary for the date ma’amoul) and serve.
