What better way to reduce food miles than to draw inspiration from the local Emirati cuisine. Here, we share recipes from Alexandra Von Hanh’s new cookbook, Culinary Magic of the Emirates, for an authentic taste of the region.
Cut down your food miles by cooking Emirati recipes from a new cookbook.
BEDOUIN LAMB GHOUZY SERVES 8-10
This lamb stew is traditionally cooked in the sand over hot coals. For an easier version at home, use 2 lamb shoulders on the bone and cook, covered, in a casserole dish in the oven for 3 hours or until tender. Begin this recipe a day. 1 small young lamb (5-6kg)
3 tbs ground turmeric
3 tbs ground black pepper powder
3 crushed loumi (dried black limes)
3 tbs bzar (see page 60)
3 tbs zaatar
3 tbs red chilli powder
3 tbs salt
4 cups yoghurt
3 large potatoes, peeled and cut into wedges 3 onions, peeled and cut into wedges
3 large carrots, sliced
Coriander and steamed basmati rice, to serve
1) Wash lamb and place it into a large stockpot. Cover with water for 3 hours. Rinse and pat dry with paper towel. Mix all the spices with the yoghurt and rub over the lamb inside and out. Cover and marinate in the fridge overnight. 2) The next day, prepare a fire in the sand with wood and charcoal. Bring to a low fire and prepare the embers, which will be used during the last stage of cooking. These will be placed on top of the lid. If using an oven, preheat to 180°C. 3) Place marinated whole lamb on a rack inside a large pot. Carefully pour water into the pot from the side until it barely touches the lamb. Place the cut vegetables around the lamb. Cover, then cook for 2-3 hours. Check every 30 minutes and add water if necessary. You don’t want the lamb to dry out or the juices to burn. 4) After 2-3 hours, test the meat for tenderness and, when ready, pour out most of the lamb stock and set aside, leaving about 1 cup in the base of the pan. Keep the reserved stock warm. Cover the lamb with the lid and place it back over the fire, making sure you now have embers and no flames under the pot. Place 4 cups of embers carefully on top of the lid. Cook for a further 30 minutes until tender. 5) Place the lamb and vegetables on a large platter, garnish with coriander and serve with rice.
culinary Magic of the Emirates by alexandra Von hahn is available from booksarabia.com, priced at Dhs165