Come Eat With Us. We are serving Delicious Beautiful & Soulful Food.. Check out the video ;)

Tuesday, 5 May 2015

Now taste the recipes you are going to own this fall (when my cookbook is launched)!


How would you like to go out and dine on a menu that I have designed and cooked for you myself? Well you guys will get to do just that this May! 
I am so happy to announce that I have teamed up with Lafayette Gourmet to bring you my pop up kitchen featuring a menu of Modern Palestinian Cuisine that is inspired by my upcoming cookbook which will be launched this fall. 

Inspired by my soon-to-be-launched cookbook, I thought to give you a taster of the recipes you are going to own once the book is released. Drawing on the traditional and historical Palestinian cuisine recipes and their stories, which I extensively explore in the book, I thought that with such a perfected base your cooking can go a long way and wanted to demonstrate that. Where better to do so than with the chef whose style and fascinating modern take on classics are too known to introduce? Chef Russell Impiazzi, Lafayette Gourmet Culinary Director, whose work I admire, has been tremendously supportive. Besides hosting this pop-up kitchen, his understanding, vision and direction allowed me to bring this vision to life and to translate the future of those ages old recipes into beautiful plates to be served for you to savour. So We have been at work the past week giving old and some forgotten traditional Palestinian recipes a face lift fit for their new and modern life.
“Working with Dima on this project has been a real journey of unique flavors, Palestinian cuisine is new to me, as I am sure it will be to a lot of foodies, so it has been a fantastic opportunity to be able to learn the real secrets behind an amazing culinary culture'' says Culinary Director and Chef Russell Impiazzi. Watch his interview in the video below.




A modern translation of traditional & historical Palestinian recipes
 that I have delved into and in depth while writing my
soon-to-be-launched cookbook
In creating this menu I have drawn inspiration from the culinary history and tradition of Palestine. Building on authentic, very old recipes; I am bringing these and some forgotten foods back to life in a fashion fit for today's dining experience. 

As ever, Lafayette Gourmet are supplying top quality ingredients. We are choosing local and seasonal produce wherever possible and are even going for Palestinian olive oil, spices and other Palestinian produce in the cooking of these exquisite concoctions.

The menu includes an array of starters, mains and desserts including classics, best loved concoctions and all-time favourites such as the popular Musakhan and Knafeh as well as the very traditional Madlooqa and many other varieties. We also have some vegetarian and vegan options too!

We are very excited about sharing this delicious, beautiful and soulful adventure with you so make sure to be there and let us hear your feedback :) Starts this May, from the 7th to the 17th, at Lafayette gourmet in Dubai Mall from 12:30 pm to 10 pm. 


Make sure to say hey when there ;)

Sunday, 3 May 2015

Bite Size: Tapas & Pintxos #5 - Batatas Bravas



Is there ever any food containing fried potatoes that is not a favourite (yup fried)?! Now it is not an everyday type of indulgence however I can swear fried potatoes are good for your soul! Roast the cubes on days when your soul is absolutely and fully content!

Well the classic combination of fried potatoes and some sort of tomato sauce is too famous for any introductions, however you do have a choice as to what type of tomato sauce, perhaps even what quality of tomato sauce you want to go for. Don't just stick to the same old jar of Supermarket Ketchup! One of my favourite combinations of fried potatoes and tomato sauce comes in the form of this absolutely Divine and very popular Tapas: Patatas Bravas... Boy can I munch away?! Yup I so can and so can you. Here is how I make it, especially for the days when my soul needs a kick and a reminder of fantastic, fun and interesting destinations while am stuck here in traffic-laden and sometimes repetitive Dubai!


You Need
1 kg potatoes, peeled and cubed
vegetable oil for deep frying (otherwise you can roast the potato cubes)
For tomato sauce
2 tbsp olive oil
4 large ripe tomatoes, skinned and chopped
1 large red capsicum, roasted, skinned and finely chopped
1 small red onion, finely chopped
2 crushed garlic cloves
1 tbsp paprika powder (you can go for hot or sweet)
1 tsp sugar
Salt & black pepper to taste
1 bay leaf


Make the tomato sauce...
Heat the olive oil in a saucepan and saute the chopped onions, garlic and chopped capsicum untill all are soft. Season with salt and black pepper, add the paprika powder and stir to coat.

Add the tomatoes, bay leaf and sugar and cook stirring until the tomatoes have softened. Add water if necessary. Simmer for 10 minutes.

Remove from the heat, discard the bay leaf and allow to cool slightly then blend until smooth. Thin slightly with water if required. Heat the sauce again before serving.

Before serving: Deep fry the potato cubes until golden, drain and set aside.

To serve, place the fried potato cubes and top with the tomato sauce then garnish with chopped parsley. Serve hot and enjoy :))


Stay Tuned for my pop up kitchen at.... (I guess you are going to have to watch the announcement on this link!



Relative links:

Thursday, 30 April 2015

Bite Size: Tapas & Pintxos #4 - Gambas Al Ajillo



What exciting few weeks ahead! Stay tuned for the announcement, but for now I can tell you:

How would you like to go out to eat in Dubai and find a place where you can pick through a delicious a la carte menu I have created and cooked myself?! And not just any place, nor just any menu!!! I will go before I say too much,

Stay Tuned and till then feast with your family and friends on this amazing, quick, easy and fantastic garlic infused Prawn; bite size AKA...

Gambas Al Ajillo
You Need
1.5 Kg prawns, peeled and deveined with tail in tact
3/4 cup olive oil
2 tbsp butter
1 garlic head, peeled and crushed
1/4 cup spring onions, thinly sliced
Salt & Black pepper to taste

Toasted mini disks of Pan con Tomate to serve (see recipe on this link)


Season the deveined prawns with salt and black pepper and set aside.

Place the oil and butter along with the crushed garlic in an oven proof saucepan (traditionally a cast iron pot) and place the pan in a preheated very hot oven until the mixture is almost bubbling (around 10 minutes).

Add the seasoned prawns to the bubbling liquid and return to the oven for 5 minutes or until the prawns are cooked through. Make sure not to overcook, there is nothing worse than the rubbery texture of overcooked prawns.

Remove from the oven and place a prawn over each disk of the pan con tomate and drizzle with the cooking liquid. Line on the serving tray and serve hot, warm or cold.

Enjoy ;)

Come back soon for everyone's favourite: Patatas Bravas!!


Relative links:

Tuesday, 28 April 2015

Bite Size: Tapas & Pitxos #3 - Pan Con Tomate



Ok, when it comes to fast, easy and super delicious, it does not get any better than this!

Pan Con Tomate is basically bread that is sliced and toasted (can be used without toasting too). The slices are then rubbed with cracked garlic then rubbed with halved fresh tomato, making sure to squeeze the tomato juice out onto the bread! Of course it will never be complete without a drizzle of olive oil, is anything ever?! Well, simple as that.

I am sharing it here because it is a perfect snack, healthy, fresh, delicious and absolutely niblleiciously addictive! With a glass or two (maybe more) of your fave grape and vintage, who needs more for fab food! But hey, it is also the perfect base for many sandwiches and a tasty side to BBQ's or to juicy dishes (great aid to soak up all the juices and you get the rest!). So make these often and enjoy them with your family and friends and come back soon for the  famous Tapas: Gambas Al Ajillo! which I serve topping these perfectly tasty Pans con tomate.

Watch the fun Pan Con Tomate video below, and see how its made! lol....



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Monday, 20 April 2015

Bite Size: Tapas & Pintxos - # 2 Albondigas

Albondigas

Have you tried the croquetas I posted as the first recipe in this "Bite Size" series? If you have not yet, then go ahead try it along with today's Albondigas recipe and serve a couple of Spain's best Tapas & Pintxos made entirely in your kitchens.

These are among my absolute favourite Spanish snacks (to answer some of you who asked on twitter) and I will post a couple more of my faves in this series, so keep posted and give them a try to see why I love them so much ;)

Since I am posting some of your most requested recipes in this series, let me also answer your request for the recipe of my chili-lemon pickle which I demonstrated at The Farmers' Market On The Terrace a couple of Fridays ago... find the recipe on this link.


Thursday, 16 April 2015

BITE SIZE: Tapas & Pintxos - #1 Croquetas

Chicken & Mushroom Croquetas


Snacks make perfect party food. Be it a dinner, a pass around cocktail party or even a sundowner get together, we don't really have to be boring, serving full meals all the time, the same foods, the same mood and the over all same activity! Serving snacks is folds more fun, and paired with the right coolers, drinks or even Gazpacho (cold soup) shots you allow for more interesting conversation and definitely a more fun ambience all together. Don't worry, a variety of snacks and in good amounts will fill up your guests just as a full menu of a seated meal would.

While all cuisines have major varieties of snacks to prepare, I find the Spanish & Basque people to be to the cooks with the snacking hooks! I had once spent 3 weeks just in the Basque region, mostly eating snacks and hardly repeating any one type! Seriously 3 full weeks of different flavours, mostly very interesting flavours and all in a bite or max 2 bites size! I do admit, I have always had a thing for bite size food, so perhaps I am biased to snacks!

Anyhow, summer is almost here, outdoor entertainment is absolutely fun, and since we all look for new ways and new ideas... this summer, I do not wish to bore you with the same old BBQ talk, and the same old entertainment tips with the repetitive same old activities, this summer why not make it more fun? Why not go BITE SIZE :)

So for the coming few posts, I will be going for recipes of some of my favourite Tapas & Pintxos that I have had in Madrid & the Basque Region. Starting of course with


Croquetas
You Need
The pulled roasted meat of 1/2 chicken, finely chopped
1 small onion, finely chopped
5 button mushrooms, finely chopped
2 oyster mushrooms, finely chopped
1 spring fresh Thyme
90 g butter
1 cup all purpose flour
1 cup milk
1/2 cup home-made chicken broth
4 slices bacon (any meat type you prefer), chopped
Salt & Balck pepper to taste
for the crumb coat
1/2 cup all purpose flour
2 eggs, beaten
50g home-made breadcrumbs (you can go for gluten-free crumbs)

Vegetable oil for deep frying (Yup, its fine we can still have fried foods every now and again)



Cook the chopped bacon and onion in the sizzling butter over medium heat, until onion is translucent but not browned. Add the spring of thyme and chopped mushrooms and cook over low heat stirring frequently until the mushrooms are softened and cooked through. Add the chopped pulled chicken and stir to mix, and leave to sizzle for 5 minutes. Remove the thyme, then sprinkle with the flour and mix to coat, then remove from heat.

Gradually add the milk, stirring constantly until the mixture is smooth. Continuing to stir, add the chicken broth and stir until smooth. Return the mixture to the heat, cook stirring until boiled and thickened. Season with salt and balck pepper to taste and refrigerate for an hour before rolling.

Once ready, roll 1 tbsp of the mixture at a time into a croquette (elongated) or a ball shape. Roll each croquette into the flour, then into the the beaten eggs then into the breadcrumbs. Line the coated croquettes on a baking tray and refrigerate for 30 minutes before frying.

Right before serving, deep fry the croquetas until golden. Drain well on paper towels, then transfer to a serving bowl or tray.

Serve with Garlic Aioli (home-made garlic-infused mayonnaise) and enjoy :)


Come back soon for my favourite Tapas: Albondigas!


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Sunday, 8 March 2015

Oneness.





March 8, 
International Women's Day. Indefinitely. 
#InternationalWomensDay #IWD #Women #Men #Elderly #Children #Adolescent #human 


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