Break your fast with these hearty, delicious and easy to prepare dishes courtesy of some of the city’s top chefs
Sea bass harrah
Mustafa Al Mulla, speciality chef at Sheraton Abu Dhabi Hotel and Resort
- 30g red onion, chopped
- 800g (4 pieces) sea bass fillet
- 30g garlic, chopped
- 1 tsp salt
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 Tbsp chilli paste
- 5g cinnamon powder
- 10g white pepper
- 10g coriander powder
- 5g cumin powder
- 100g fresh coriander
- 50mL olive oil
- 30mL lemon juice
- 100g tomato, chopped
- On a baking tray, add the fish, salt, pepper, some olive oil and lemon juice, then bake the fish in the oven at 180°C for 10 minutes.
- In a pan, sauté the onion and garlic with olive oil for 3 to 4 minutes, then add the peppers. Sauté for 10 minutes and add the rest of the ingredients.
- Mix everything together and spread on top of the fish. Return to the oven to bake for 5 minutes.
- Serve the fish on a plate with some of the sauce on top. Garnish with fresh coriander.
Baba ghanouj with prawns
Shadi Saleh Alaboud, oriental chef at Le Meridien Abu Dhabi
- 1kg prawns, cooked without skin
- 1kg aubergine
- 2 tomatoes, chopped
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, chopped
- Juice of 1 lemon
- 3 Tbsp olive oil
- Salt, to taste
- Preheat oven to medium (about 180°C) and position a rack at the top of the oven.
- Slice your aubergine into 1/4-inch rounds and sprinkle with sea salt. Drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of salt.
- Roast for 5 to 10 minutes, turning once or twice, until the aubergine is softened and golden brown.
- Remove from pan, stack and wrap the rounds in foil to lock in moisture. After about 5 minutes, peel away most of the skin of the aubergine and add flesh to a food processor. It should be soft and tender and the skin should come off easily.
- Add the chopped tomato, onions and peppers as well as the lemon juice, garlic and a pinch of salt to the aubergine mixture and blend to combine. Taste and adjust the seasoning as needed.
- Put on a serving plate and add the shrimps on top. Serve with pita bread, pita chips or vegetable sticks.
Broccoli lentil soup
Chef Abu Halab Ahmad Daiekh, executive sous chef at Beach Rotana
- 200g red lentils
- 50g broccoli
- 30g potato, peeled and chopped
- 30g carrots, peeled and chopped
- 20g red onion, peeled and chopped
- 20g celery, diced 2g cumin powder
- 2g salt
- 1L water
- 1g white pepper
- A slice of lemon, to garnish
- Toasted bread, to serve
- Cream, sour cream or yoghurt, to serve
- Wash the lentils 3 times, discard the water and drain well.
- Boil a pot of water and add the lentils and all the ingredients mentioned. Cook for an hour and a half, checking on the soup every 15 or 20 minutes to ensure it’s not sticking to the pan or burning.
- In a blender or using a vertical mixer, blend the soup for 5 minutes, or until it becomes soft and sticky, like milk.
- Pour into a serving dish and decorate with cream. Add a piece of lemon and bread on the side of the dish.
Aiham Ali, chef de cuisine at Dusit Thani Abu Dhabi
- 150mL milk
- 35g sugar
- 200g puff pastry, baked
- 10g peeled pistachios, plus extra for garnish 10g golden raisins
- 20g ground pistachios, plus extra for serving
- 15g roasted almond flakes, plus extra for serving
- 40mL whipped cream
- Boil the milk and sugar together in a saucepan, then add the baked puff pastry, pistachios and raisins. Remove from the heat and add in the nuts.
- Place the mixture in an ovenproof bowl and cover with whipped cream.
- Bake in the oven at 210°C for 6 minutes.
- Remove from the oven and garnish with nuts.