HUMMUS RECIPES
There is no doubt about the popularity of hummus, which is a staple on tables in the Middle East region, and has become a favorite buy the world over.
Serves 5 | Prep/cooking 65 mins
INGREDIENTS |
- 250g chickpeas
- 1tbs baking soda
- 10g garlic
- 75g olive oil
- 350g tahini
- 250g lemon juice
- 4 ice cubes
- Pinch of salt
- Pinch of paprika&parsley (optional)
PREPARATION |
- Soak the chickpeas in cold water overnight (minimum of 10 hours) adding baking soda .
- The next day, remove the water and pour into a pot, add water and bring to boil over a high flame.
- Skim off foam that comes to surface. then once the water boils, lower the heat until the chickpeas have softened, around 20 minutes (it will break between your fingers).
- Drain the chickpeas but keep about 1 cup of the water in the pot. Set aside to cool while you prepare the other ingredients. Keep about 1/4 cup of the chickpeas for garnish.
- Make a creamy paste by adding the chickpeas in a food processor for a few minutes, then add ice cubes, tahini, lemon juice, garlic, salt and pepper. taste to adjust seasoning.
- Pour the hummus in a bowl, garnish with the whole chickpeas and a little extra-virgin olive oil , parsley and sprinkling of paprika are optional. Serve with bread.
WHAT’S NEW |
KATSUYA AND YAMANOTE ATELIER COLLABORATE ON EXCLUSIVE SAKURA MENU IN DUBAI
Dubai’s Katsuya and Yamanote Atelier join forces to introduce a limited-time Sakura Menu, running from April 17th to May 5th.
RESTAURANT IN KSA |
AGIO
If you’re looking for a taste of Italy in the heart of Riyadh, look no further than Agio. This homegrown concept by the Modern Food Company brings the vibrant flavors and atmosphere of the Amalfi Coast to Saudi Arabia’s capital.
Step inside Agio and you’ll be transported to a sophisticated yet playful space. The charming staff adds to the inviting ambiance, while the décor bursts with sunshine yellow accents and lemon motifs, a nod to the restaurant’s inspiration.
The menu, curated by Chef Filippo Pagani, features dishes that are both familiar and exciting. Chef Pagani draws on his childhood memories and family recipes to create a menu that spans fresh pastas, pizzas cooked in a wood-fired oven, succulent seafood and meat dishes, and of course, classic Italian desserts.
Don’t miss the chance to savor the high-quality ingredients at Agio. From simple yet flavorful starters like Altamura bread with tomato to delectable main courses, each dish is a celebration of Italian cuisine.
Whether you’re a longtime Italian food lover or simply seeking a delightful dining experience, Agio offers a delightful escape to the Mediterranean in the heart of Riyadh.
Cuisine: Italian
Recommended dishes: black seafood ravioli, veal ossobuco, and tiramisu.
Address: Northern Ring Rd, Hittin, Riyadh 13512, Saudi Arabia.
More restaurants to discover in KSA
INGREDIENTS |
- 85g white chocolate chips
- 100g salted butter
- 2 large eggs, at room temperature
- 110g light brown sugar
- 50g granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 142g dark chocolate chips
- 142g all-purpose flour
- 70g roasted hazelnuts, chopped
PREPARATION |
- Preheat the oven to 175°C.
- Line a round baking pan with parchment paper.
- In a small saucepan, melt the butter over medium heat. Let it simmer, stirring constantly to ensure even cooking and prevent the brown bits from catching at the bottom. As you stir, you should see little brown flecks coming up into the pan, and the butter will turn a golden color.
- Pour the browned butter into a clean bowl and let it cool for 2 minutes. Then, add the chopped white chocolate and stir until melted and smooth. Set aside.
- Using a hand mixer, whisk together the eggs, both sugars, and vanilla until pale and thick, doubling in volume.
- Mix in the salt followed by the melted white chocolate mixture.
- Gently fold in the flour until combined. Then, add the dark chocolate chips and roasted hazelnuts.
- Spread the batter evenly into the prepared pan. Sprinkle extra chocolate chips and hazelnuts on top.
- Bake for 25 minutes until the top is shiny, golden, and crackly, and the center is still soft. Avoid overbaking.
- Transfer the pan to a wire rack and let the blondies cool completely before slicing.
Other Dessert Recipes
SMOKED SALMON GUIDE
Bring an extra helping of sophistication to any table with the delicacy of smoked salmon. With its bright pink slices layered in a number of appealing patterns, it’s a delicious source of protein and surprisingly, very versatile!
HOW TO CHOOSE
CRITERIA
• Origin: The flesh of salmon from Norway is firmer and less oily however, for authentic flavor, the best salmon comes from Scotland or Ireland.
• Production: The tastiest salmon is dry salted (not injected with brine) and smoked “cold” at 30°C with beech tree shavings. The Scots have a clever trick for smoking their salmon by using woodchips made from whiskey and brandy barrels.
• The presence of a label guarantees superior quality: A red label is awarded according to strict manufacture rules. An AB label certifies that the salmon was fed bio-based products, and the fillets were dry salted and smoked over untreated beech.
WHAT ABOUT THE COLOR?
A salmon’s color mainly indicates the country of origin. If it’s pink, it comes from Norway. The paler variety is from Scotland. The important thing to consider is that the color is uniform, since this indicates that the fish was well fed. Any pieces that are brown or dry at the edges should be discarded.
FRESH OR FROZEN?
Frozen salmon is available all year round but loses its structure and aroma when freezing. If the label says, “do not freeze” then the fish has been frozen, or just the opposite, if it says “guaranteed not frozen”, then it is fresh.
WHAT ABOUT WILD SALMON?
This is a high quality salmon and as such, it is more expensive. Originating mainly in the Pacific, it is not fed with fishmeal, therefore much leaner. Atlantic salmon is renowned for its texture and flavor however, as a result of overfishing, this breed is no longer allowed to be caught. Organic salmon on the other hand, which is farmed not wild, is fed a diet of small fish and kept under conditions which allow for some exercise.
HOW TO STORE
If fresh (or thawed) and packaged
Keep in the refrigerator and abide by the use by date. When you want to serve, remove 4 to 5 hours in advance of consuming, wrap any leftovers in cling film and place in the cold compartment of the fridge. Eat within 2 to 3 days after opening.
If frozen and vacuum packed
Keep in the freezer respecting the use by date, which can range from 2 to 6 months.
HOW TO SERVE
Bread and toast
Place on top of warm blinis, whole meal bread, lightly buttered toast or American-style bagels.
Toppings
Cream cheese is best, especially spread over bagels or toast, as well as goat cheese, ricotta or mozzarella. Finely chopped shallots, a slice of red onion, a few capers, a little chopped dill or chives, a pinch of lumpfish roe or salmon eggs, a few delicate slices of lemon, or soy sauce and wasabi – pretty much anything works to enhance this fish’s flavor.
SALMON SUPPLIERS
KUWAIT
- Food Choice General Trading & Contracting Co foodchoiceq8.com
KSA
- Arabian Fisheries Co. arabianfisheries.com
- International Fish Farming Co. asmak.biz
- Shell Fisheries Trading Company Limited shell-fisheries.com
https://www.asmak.me/
LEBANON
- Bleu mer bleumer.me
- Norway Fresh Salmon norwayfreshsalmon.com
- Raymond Ghattas 00961 1895 311/1 878 434
- Rebeiz Frères sarl rebeiz-freres.com
- Royal Gourmet rgourmet.com
- Seafresh seafreshlebanon.com
- Siblou sibou
UAE
- Salmon farm LLC salmon-farm.com/shop
WINE TO ACCOMPANY
Try a dry and fruity white wine like a Bergerac from Bordeaux, a Loire Valley wine, a Riesling from Alsace or a dry Jurançon from the foothills of the Pyrenees.
LEFTOVERS
Your dinner party has ended and you’ve got smoked salmon left over! Here’s ten quick and delicious ways to put it to good use.
1. Crumble and top a baked potato.
2. Toss with pasta and either Alfredo sauce or olive oil.
3. Make a smoked salmon taco with lettuce, tomatoes, salsa and onions.
4. Mix with cream cheese, a dash of Tabasco, lemon juice, salt and pepper to make a smoked salmon spread.
5. Cook until hard, chop into small cubes and use as croutons.
6. Toss into scrambled eggs.
7. Make a smoked salmon quiche.
8. Toss into a Caesar Salad.
9. Spread a soft cheese, such as Garlic Boursin, over French bread. Top with smoked salmon, red onions & capers.
10. Add to your favorite stuffing recipe and use to stuff mushroom caps, cherry tomatoes or white fish fillets.
MUST TRY RECIPES FOR SALMON LOVERS
Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals.
Enjoy our selection of delicious raw, smoked and baked recipes!
Originally from Serbia, Chef Biljana Nava Villarreal is the Executive Chef at ME Dubai. We had the opportunity to sit down with her and learn more about her culinary journey.
Tell us about your professional journey.
My name is Biljana Nava Villarreal, and I am currently the Executive Chef at ME Dubai. Hailing from Serbia, I bring a rich tapestry of cultural influences and experiences to my role. At ME Dubai, I oversee various responsibilities, from crafting menus and developing recipes to managing food costing and staff training. I work closely with the Hygiene Manager to uphold HACCP standards and ensure a safe and hygienic environment. Additionally, I lead the Culinary Audit process and oversee F&B operations, enhancing the hotel’s dining offerings.
Prior to joining ME Dubai, I served as Sous Chef at Hyatt Regency Creek Heights and contributed my expertise to esteemed establishments like Jumeirah Beach Hotel and various Hyatt Regency locations, including in my hometown of Belgrade.
Throughout my culinary journey, I’ve been honored with several accolades, including Silver Medals at prestigious international competitions such as the WACS International Young Chef Competition in Johannesburg and Seoul.
What is your Philosophy / Motto?
My philosophy is simple: “One dish at a time.”
What is your dream in life?
As a chef, my dream is to open a vibrant taco shop that celebrates flavor exploration, creativity, and community connection. I aim to share innovative Mexican cuisine, create joyful dining experiences, and celebrate the artistry of tacos.
What are your current projects and plans?
I am currently focused on developing innovative menus using sustainable ingredients sourced from local farmers. My goal is to create culinary experiences that positively impact the environment and community, aligning with a vision of responsible gastronomy.
WHAT’S NEW |
DUBAI FOOD FESTIVAL 2024: A CULINARY EXTRAVAGANZA BECKONS
Dubai food festival kicks off this week from April 19th till May 12th, 2024 for its 11th edition.
35+ Of OUR FAVORITE NON ORIENTAL PASTRY SHOPS IN THE MIDDLE EAST
A whole world of sweet treats awaits. This guide will be your passport to a sugary paradise, leading you through the delectable labyrinths of non oriental pastry shops in the Middle East. Get ready to tantalize your taste buds and embark on a journey of unforgettable flavors with these 35+ pastry shops!
EGYPT
EL ABD PATISSERIE
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Recommended orders: cookies, hazelnut Swiss roll, and chocolate wafer cone.
LA POIRE
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Recommended orders: choco-caramel torte, strawberry trifle bowl, and jam mille feuille.
PAIN DES ROIS
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Recommended orders: almond croissant, twist chocolate chips, and cruffle.
SIMONDS
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Recommended orders: nutella Swiss roll, tiramisu, and lotus brownie.
JORDAN
RAWAN CAKE
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Recommended orders: mousse cake, strawberry tart, and honey cheesecake.
SUGAR DADDY’S BAKERY
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Recommended orders: tiramisu cupcake, apricot cream cheese bars, and peanut butter temptations.
THE CAKERY
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Recommended orders: mini cheesecake bites, mixed berry tart, and orange tea cake.
THE CAKE SHOP
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Recommended orders: pomegranate trifle, cheesecake mini jar, and red velvet.
KUWAIT
BON
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Recommended orders: mango trifel, vanilla Swiss roll, and berry pom trifel.
L’AMANDE PATISSERIE
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Recommended orders: strawberry macarons, mini raspberry tart, and cinnamon truffles.
WHILE I’M BAKED
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Recommended orders: fudgy chocolate cake, choco chunk walnut cookies, and chewy chai sugar cookies.
LEBANON
CANELLE PATISSERIE
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Recommended orders: casis macarons, eclair, and tarte au citron.
DES CHOUX ET DES IDEES
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Recommended orders: choux, croissant, and lemon tart.
EMOTIONS PATISSIER & GLACIER
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Recommended orders: truffes au chocolat Valrhona grand cru, tarte aux abricots, and tarte chocolat et caramel au beurre salé.
LA MIE DOREE
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Recommended orders: mini eclairs, tarte aux fruits des bois, cupcakes.
LE FLOCON ARTISAN GLACIER
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Recommended orders: tarte marrons, ‘Mémé’ cake, and mille-feuille.
LE NOIR
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Recommended orders: caramel saint honore, moist orange sansho, and caramelized fresh pineapple tonka.
NOURA
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Recommended orders: meringuette, succes praline, and japanese cheesecake.
OSLO
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Recommended orders: rose meringue, red velvet sable, and mini nutella tartine brownie.
PATE A CHOUX
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Recommended orders: strawberry macaron, raspberry eclair, and mango tarte.
OMAN
FRENCH BAKERY
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Recommended orders: caramel cheesecake, chocolate fudge, and almond croissant.
LADUREE OMAN
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Recommended orders: pineapple coco macaron, Marie-Antoinette tea eugenie, and plaisir sucre.
MODERN OMAN BAKERY
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Recommended orders: lemon mint slice, apple cinnamon crumble, and custard sandwich doughnut.
QATAR
MAGNOLIA BAKERY
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Recommended orders: cupcakes, banana pudding cookies, and red velvet cake.
OPERA PATISSERIE
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Recommended orders: blueberry cheesecake, chocolate mousse cup, and pistachio cup.
SOCIETE
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Recommended orders: mini eclairs, madeleines, and sacher cake.
SAUDI ARABIA
JAREER SWEETS
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Recommended orders: mango cheesecake, pomegranate cake, and lava cake.
PIERRE HERME
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Recommended orders: solento, choux celeste, and tarte infiniment yuzu.
PINK CAMEL
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Recommended orders: stuffed chocolate hazelnut brownies, lotus macarons, and brownie macarons.
KAYU
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Recommended orders: Kayu mille feuille, chocolate chip caramel hazelnut cookies, and pecan pie.
UAE
AKKAD PATISSERIE
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Recommended orders: fraisier, strawberry and blackberry tart, and carrot cake.
BRIX CAFE
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Recommended orders: tiramisu croissant, the basque, and slice of luck.
HOME BAKERY
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Recommended orders: caramel donut sandwich, coconut bites, and pistachio tiramisu.
INES CHATTI PATISSERIE
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Recommended orders: fabacea, framboisier, parisian flan,
PISTACHOUX
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Recommended orders: choux, raspberry rose macarons, and cookies.
RISEN
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Recommended orders: creme brulee supreme, lotus cheesecake, and chocolate fudge cake.
LADUREE
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Recommended orders: pineapple coco macaron, Marie-Antoinette tea eugenie, and plaisir sucre.
KAYU
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Recommended orders: Kayu mille feuille, chocolate chip caramel hazelnut cookies, and pecan pie.
RECOMMENDED BOOKS
PONZU SCALLOPS
Serves 2| Prep/cooking time 20 mins
INGREDIENTS |
- 4 pieces of Hokkaido scallops
- 30g of seaweed
Ponzu
- 6 tbsp of soy sauce
- 3 tbsp of yuzu juice (can be replaced with lime or orange juice)
- 3 tbsp of mirin
- 3 tbsp of water
- 1 piece of kombu
Jalapeno Granita:
- 25g of jalapeno
- 80g of cucumber
- 1 garlic clove
- 10g of fresh cilantro
- 15 ml of apple vinegar
- 20 ml water
- Pinch of salt
PREPARATION |
Step One – Jalapeno Granita
- Blend all ingredients until smooth.
- Strain the liquid through a fine sieve and freeze overnight.
Step Two – Ponzu
- In a mixing bowl, combine soy sauce, yuzu juice, mirin, water, and kombu.
- Let the mixture marinate for at least 6 hours or preferably overnight.
Step Three – Scallops
- Carefully create an incision in the side of each scallop shell using a sturdy small knife.
- Open the shell gently with a sharp knife from one side to the other.
- Extract the scallop from the shell using a spoon and place it into a tray.
- Wash the scallops in cold water and remove the coral, skirt, and any side mussels.
- Pat the scallops dry with a kitchen cloth or paper towel.
- Apply pressure flat onto each scallop with your right hand and slice each scallop into four even slices.
Plate Up
- Add scallops to a mixing bowl with ponzu sauce and marinate for 3 minutes.
- Utilize the scallop shell as a secondary base on the plate and position the seaweed salad in the center.
- Arrange sliced scallops marinated in ponzu atop the seaweed.
- Grate the granita using a fork and place it on top of the scallops.
MEET THE CHEF
10 TIPS TO HEALTHY EATING OVER 50S
As our bodies change with time, what’s on our plate needs to change with it as well. And while we might be able to scarf down a donut or two in our 20s without second thought, it can have a larger impact on our blood sugar levels and risk for diabetes and heart disease when we get older.
Even if your physician hasn’t advised a dietary change, it’s wise to consider adjustments once you reach your 50s.
Here are some healthy tips to follow during this stage of life:
1- MAINTAINING A HEALTHY WEIGHT
Metabolism tends to slow with age, but poor diet and lack of exercise are primary culprits behind weight gain in your 50s. Strive to maintain a healthy weight by staying active and monitoring your diet. Two strategies can counteract a slowing metabolism: increasing muscle mass through exercise and consuming small, frequent meals throughout the day to keep metabolism active. Avoid skipping meals.
2- MAKING SMART FOOD CHOICES
Focus on quality rather than quantity. In your 50s, your body requires fewer calories but more nutrients. Opt for whole, fresh foods such as fruits, vegetables, lean proteins, and whole grains to support optimal health. Incorporate a variety of colorful foods rich in antioxidants, like berries, sweet potatoes, leafy greens, and bell peppers. Limit intake of empty calories from processed foods, sugary drinks, and alcohol.
3- REPLACING REFINED CARBS WITH COMPLEX GRAINS
Swap refined breads and pastas for complex carbohydrates like brown rice, quinoa, buckwheat, and oats. These grains are rich in fiber, promoting heart health and providing sustained energy for the body and brain.
4- INCORPORATING HEALTHY FATS
Reduce intake of saturated fats found in red meat, butter, and fried foods, which can negatively impact heart health and cognitive function. Instead, opt for healthy fats such as omega-3 fatty acids found in fish (especially cold-water varieties like salmon, mackerel, and sardines), as well as walnuts, hemp seeds, chia seeds, and flaxseeds.
5- LIMITING SODIUM INTAKE
High sodium intake can increase the risk of heart disease and hypertension. Minimize sodium by avoiding excessive use of salt during cooking and opting for fresh herbs and spices for flavor. Be cautious of naturally salty foods like processed canned items, ready-made sauces, cheeses, cold cuts, and salty snacks.
6- PRIORITIZING HIGH-PROTEIN FOODS
Ensure adequate protein intake to support muscle strength and repair, which becomes increasingly important in your 50s and beyond. Choose lean protein sources such as fish, seafood, chicken breast, lentils, beans, and nuts.
7- CONSUMING HIGH-CALCIUM FOODS
Maintain bone density and lower the risk of osteoporosis by incorporating calcium-rich foods into your diet. Sources include milk, cheese, Greek yogurt, fortified non-dairy milks, eggs, and leafy greens.
8- OBTAINING SUFFICIENT VITAMIN B-12
As nutrient absorption becomes less efficient with age, ensure an adequate intake of vitamin B-12 for healthy red blood cells and brain function. Sources include eggs, milk, lean meats, fish, and fortified cereals and grains.
9- STAYING HYDRATED
Age-related decreases in thirst perception can increase the risk of dehydration. Stay hydrated by consuming plenty of fluids such as water, teas, and infusions.
10- MAINTAINING PHYSICAL ACTIVITY
Regular exercise, in conjunction with a balanced diet, is essential for optimal health and fitness. Physical activity strengthens bones, helps prevent and manage heart disease and hypertension, and supports weight management.