Eid Al Fitr: 4 must-try recipes for the celebrations

Khaleej Times

27-03-2025

Celebrate the joyous spirit of Eid Al Fitr with our curated selection of must-try recipes you can recreate at home. From the rich and fragrant chicken machbous to the indulgent lamb ouzi, these dishes bring the warmth of tradition straight to your table.
Arabic Mixed Grill
(Serves 5)
By Govinda Rai, executive chef, Park Regis
Kris Kin Hotel Dubai
Ingredients
Shish Taouk Marinade (Chicken Skewers)
• 40g Yogurt
• 10g Tomato paste
• 1.2g Lemon salt
• 2.5g Salt
• 8g Garlic (minced)
• 6g Ginger (minced)
• A small wedge - Orange (juice & zest)
• White pepper
• White vinegar
• 2g Cumin powder
• 4g Arabic chili paste
• 12ml Corn oil
• 750g Chicken Breast
Beef Cubes Marinade
• 1.5g Pepper powder
• 5g Al Tahi spices
• 15ml Olive oil
• 5g Arabic chili paste
• 750g Beef cubes
Kofta Marinade (Minced Lamb Skewers)
• 500g Minced lamb
• 20g Local parsley (chopped)
• 60g Onion (finely chopped)
• 12.5g Garlic (minced)
• 1.5g Cinnamon powder – 1.5 g
• 20g Green peppers (finely chopped) – 20 g
Grilled veggies
• Bell peppers, onions, tomatoes, zucchini – as needed
• 10ml Olive oil – 10 ml
• Salt and pepper to taste
Garlic sauce
• 10g Garlic (minced)
• 25g Yogurt
• 8ml Lemon juice
• Salt to taste
To serve
• Arabic bread
• Lemon wedges
Method
1. Marinate the Meats
Shish Taouk (Chicken Skewers):
• In a large bowl, mix yogurt, tomato paste, lemon salt, garlic, ginger, orange juice, white vinegar, cumin, chili paste, and corn oil.
• Coat the 750g of chicken in the marinade.
• Let it marinate for at least 2 hours (or overnight for best flavour).
Beef Cubes:
• Mix salt, pepper, Al Tahi spices, olive oil, and chilli paste in a bowl.
• Coat the 750g of beef cubes in the marinade.
• Let it marinate for at least 2 hours.
Kofta (Minced Lamb Skewers):
• In a large bowl, mix minced lamb, parsley, onion, garlic, Al Tahi spices, salt, pepper, cinnamon, green peppers, and chili paste.
• Shape into kofta patties or skewered logs.
• Chill for 30 minutes before grilling.
2. Charcoal Grilling
• Preheat the charcoal grill to medium-high heat.
• Skewer the Shish Taouk, Beef Cubes, and Kofta.
Grilling Times:
• Shish Taouk – Grill for 8–10 minutes, turning every 2–3 minutes until fully cooked.
• Beef Cubes – Grill for 8–10 minutes, turning every 2–3 minutes for even cooking.
• Kofta – Grill for 6–8 minutes, turning occasionally until golden and cooked through.
Optional: Baste the meats with extra marinade or olive oil while grilling for added moisture.
3. Grilled Vegetables
• Toss bell peppers, onions, tomatoes, and zucchini with olive oil, salt, and pepper.
• Grill alongside the meats for 5–8 minutes, until tender and slightly charred.
4. Garlic Sauce
• Blend garlic, yogurt, lemon juice, olive oil, and salt until smooth.
5. Serving the Mixed Grill
• Warm Arabic bread on the grill for 1–2 minutes until soft and lightly charred.
• Arrange the grilled meats on a large platter, garnished with grilled vegetables and lemon wedges.
• Serve with Arabic bread and garlic sauce.
Air-Fryer Chicken Machbous
(Serves 2)
By Faisal Alharmoodi, executive chef
For the Chicken Machbous:
• 500g Baby Chicken, (marinated, butterflied)
• 20g Peeled Garlic, minced
• 120g Ghee (clarified butter)
• 15g Chopped Fresh Coriander
• 20g Tomato Paste
• 20g Dry Black Lime, pierced several times
• 20g Tamarind Paste
• 16g Malden Salt (or other high-quality sea salt)
• 5g Cumin Powder
• 5g Turmeric Powder
• 800g Onion, finely chopped
• 5g Cardamom Powder
• 5g Arabic Spice Blend (Baharat)
• 5g Coriander Powder
• 5g Black Pepper
• 600ml Chicken Stock
Method:
1. Sauté the aromatics: In a large pot or Dutch oven, melt the ghee over medium heat.
Add the minced garlic and chopped onion and sauté until softened and fragrant, for about 5-7 minutes. Be careful not to burn the garlic.
2. Build the flavour base:
Stir in the tomato paste, dry black lime, tamarind paste, salt, cumin powder, turmeric powder, cardamom powder, Arabic spice blend, coriander powder, and black pepper.
Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste has caramelised slightly. This step is crucial for developing the rich flavour of the Machbous.
3. Simmer the sauce:
Pour in the chicken stock and bring to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavours to meld.
4. Blend the sauce:
Carefully transfer the sauce to a blender (such as the Ninja 2-in-1 Blender Kitchen System) and blend until smooth. This will create a velvety texture and intensify the flavours.
5. Glaze the chicken:
Return the blended sauce to the pot. Add the marinated chicken and stir to coat evenly.
6. Cook the chicken in the air fryer:
Turn on your air fryer.
Arrange the chicken pieces in a single layer on the crisper plate.
Cook for 12-15 minutes, or until the chicken is cooked through and lightly browned, flipping halfway through. The exact cooking time will depend on the thickness of the chicken pieces.
7. Finish the meal and enjoy!
If you're using the Ninja Double Stack Air Fryer, then use the second drawer to heat bread or meal prep for Suhoor.
Serve the chicken and sauce over a bed of rice and enjoy!
Lamb Ouzi
(Serves 5)
By Govinda Rai, executive chef, Park Regis Kris Kin Hotel Dubai
A traditional Middle Eastern dish featuring tender, slow-cooked lamb infused with aromatic spices, served over fragrant basmati rice with toasted nuts and raisins.
Ingredients
For the lamb
• 1 kg Lamb (bone-in)
• 10 g Arabic spices
• 100 g Yogurt
• 50 g Ghee
• 30 g Tomato paste
• 10 g Salt
• 5 g White pepper
• 5 g Ground cinnamon
• 5 g Turmeric powder
• 3 g Cardamom powder
• 5 g All-spice powder
• Aromatic bouquet (thyme, rosemary, bay leaves) in a small bundle
For the rice
• 600 g Basmati rice
• 200 g Minced meat (beef or lamb)
• 105 g Green peas
• 600 ml Meat stock (reserved from lamb cooking liquid)
• 30 g Ghee
• 150 g Onion (chopped)
• 50 g Celery (chopped)
• 1 Bay leaf
• 2 pcs Cloves
• 30 g Garlic (chopped)
• 100 g Carrots (chopped)
For garnish
• 50 g Toasted almonds
• 50 g Toasted cashews
• 50 g Raisins
Method
1. Marinate the lamb
• In a large bowl, mix yogurt, Arabic spices, salt, white pepper, cinnamon, turmeric, cardamom, all-spice, and tomato paste.
• Rub the marinade generously over the lamb, ensuring it is well coated.
• Let it marinate for at least 4–6 hours, preferably overnight for deeper flavour.
2. Cook the lamb
• Heat ghee in a large pot.
• Sear the marinated lamb until golden brown on all sides.
• Add onions, garlic, celery, carrots, bay leaves, cloves, and the aromatic bouquet.
• Cover the lamb with water in a deep roasting pan.
• Transfer to the oven at 160°C (320°F) and cook for 3–4 hours, until tender.
• Once cooked, remove the lamb and keep it warm.
• Strain the meat stock and set aside for cooking the rice.
3. Prepare the rice
Sauté ingredients:
• In a large pot, heat ghee and sauté onions until golden.
• Add minced meat and cook until browned.
• Stir in green peas, salt, white pepper, cinnamon, and all-spice.
Cook the rice:
• Add the basmati rice to the pot and mix well.
• Pour in 600 ml of the reserved lamb stock.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 20–25 minutes, until the rice is fluffy and fully cooked.
4. Assemble the Ouzi
• Spread the cooked rice on a large serving platter.
• Place the slow-cooked lamb on top of the rice.
• Garnish with toasted almonds, cashews, and raisins.
5. Serve
• Serve hot with yogurt sauce, Arabic bread, and fresh salad on the side.
Turkish Baklava
By Siddartha Omar Estevez Diaz, chef, Besh Restaurant, Sheraton MOE
For the Baklava:
400g phyllo dough (about 40 sheets)
250g (1 cup) unsalted butter, melted
300g (3 cups) pistachios, finely chopped
For the syrup:
300g (1 ½ cups) granulated sugar
250ml (1 cup) water
1 tbsp lemon juice
2 tbsp honey
Instructions
Step 1: Prepare the Syrup
1. In a saucepan, combine sugar, water, and lemon juice.
2. Bring to a boil over medium heat, then reduce to low and simmer for 10 minutes.
3. Add honey and stir, and let it cool completely.
Step 2: Assemble the Baklava
1. Preheat the oven to 170°C (340°F).
2. Grease a 9x13-inch baking dish with melted butter.
3. Layer 10 sheets of phyllo dough, brushing each with melted butter.
4. Spread half of the chopped pistachios evenly.
5. Repeat with 10 more sheets, buttering each layer.
6. Add the remaining pistachios and cover with 20 more buttered phyllo sheets.
7. Cut into desired shape before baking.
Step 3: Bake & add syrup
1. Bake for 45–50 minutes until golden brown and crisp.
2. Immediately pour the cooled syrup over the hot baklava.
3. Let it soak for at least 4 hours (preferably overnight) before serving.
Step 4: Garnish & serve
Sprinkle with ground pistachios before serving.