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Sunday, 31 July 2011

Braised Lamb Shanks & a Cream of Braising Vegetables Soup

Easy  |  Serves 4

Place the shanks atop the vegetables, add tomatoes,
herbs and liquids and bring to a boil.

Foods is best kept simple. Most ingredients are good enough to eat on their own and need not be masked with plenty of flavours. Lamb Shanks definitely fall in this category. The meet is very good, turns out super moist and tender. The bone of the shank intensifies the meat flavour and the richness of the braising sauce. I don't season these shanks with anything more than salt & black pepper. Let the star of this dish shine in its own right.

This braised dish tastes delicious and is good as main course, but also great as a side dish, especially in Ramadan, when you want to create a Buffet of a variety of food for all to enjoy. I like serving this dish as a side in Ramadan when I make a seafood menu, or a chicken main dish. This way those who don't like fish and seafood will have another option, and a variation of meat type for those not fond of chicken. Everyone loves this dish, so try it and make your friends and family happy :)

The added vegetables & herbs enrich the braising sauce
& leftovers allow for a cream of vegetable soup the next day!
The added vegetables and herbs make excellent accompaniments to the dish. They enrich the braising sauce and allow for making a cream of vegetable soup (recipe below) the next day. Moreover, any leftover meat can be recreated into a pulled lamb sandwich drenched with braising sauce. These sandwiches are moist and packed full with flavour and are a brilliant Sohoor option. There is nothing to beat that!!

Tip   Braising  is a cooking technique where meat is browned in some sort of fat, then slowly stewed (simmered | slowly cooked) in a covered casserole dish or pot. The slow stewing on low temperature create a delicate, moist and super tender meat.

French Cut Lamb Shanks

You can go for the regular butcher's cut shank (meat bound to top of the bone), or the french cut shanks where the tip of the bone is showing. Whichever way you go tastes just the same!

For the Braised Lamb Shanks
You Need
12 lamb shanks, rinsed with cold water and pat dried
1/4 - 1/2 cup Olive oil (enough to fill the bottom of your casserole dish to brown the shanks)
2 large leeks, finely sliced
4 celery sticks, finely sliced
4-6 carrots, roughly cut
1 packet cherry tomatoes, halved
2 heads garlic cloves, segmented but unpeeled
1.5 ltr beef stock
1/4 cup Balsamic Vinegar
3 bay leaves
4 springs, fresh thyme
3 strings rosemary

Preheat oven to 300F.

Rinse with cold water and pat dry, season with salt & black pepper.

Place your casserole dish on the stove, fill with olive oil and slightly heat (do not over heat olive oil, or it oxidises and burns, do not let it smoke), you just want to warm it up for the meat. Meanwhile, season the shanks with salt and black pepper. Place the seasoned shanks in warm oil and brown on all sides. Careful, as the oil will spit.

Brown the shanks on all sides

Once browned, remove from casserole dish and set aside. Place the chopped leeks, celery, garlic cloves and carrots in casserole containing the browning oil and gently soften. Add the bay leaves and put back the shanks in the casserole dish on top of the vegetables. Add cherry tomatoes, herbs, stock and vinegar. Bring the mixture to a boil.

Cover the casserole dish with its oven proof lid or foil paper and place at the bottom rack in the preheated oven and cook for 3-4 hours.

Once done, remove from oven and let it rest, covered, for 5 minutes

Remove from oven. Let it rest, covered, for 5 minutes. Remove lid and serve warm. Just dip the baguette in the braising liquid and taste.... Perfection!

For Cream of Braised Vegetables 
You need
The leftover vegetables from braising
Braising Liquid
600 ml beef stock
3 tbsp cooking cream

Discard the herb strings, push out the soft garlic flesh from the skin and discard the skin. Place the vegetables and garlic flesh along with braising liquid and beef stock in a pot and gently bring to a boil. Simmer covered over low heat for 10 minutes.

With an immersion blender, blend the soup till soft. Add cream and stir to combine. If you have leftover meat, then you can pull off the bone, heat and add to the soup.

Serve hot, alongside baguette for dipping.

Ramadan Kareem!

Braised Lamb Shanks are delicious, All you need is a fresh baguette to dip into the juices and have with the meat! Give this recipe a try, you will be happy you did. Meanwhile leave me a comment :)
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Thursday, 28 July 2011

On Bringing New to The Old, 4 Ways with Chicken Giblets

Easy to Medium

When done right Chicken Giblets are delectable. If you are not into chicken giblets,
 Try these preparations out and you will be a convert!!

Pan fired Chicken giblets is a regular dish on my home-cooking menu. Not only do they taste delicious, they are also packed full of nutrients such as iron, among many. But not to dwell on the technical part of this food, this post is more on Bringing New to the Old. This pan fried chicken giblets preparation is an old and traditional dish in Arabic cuisine especially in Palestinian cuisine. Cuisines, like everything in life, must grow, develop and evolve. Classics will forever remain classics, and no chef is great without the full understanding of these classics. The roots are the grounds from which we begin. But it is also essential to grow and develop. The ability to develop and evolve a traditional recipe is what sets Chefs apart. All chefs learn standard recipes, but those who excel are the ones who can bring New to the Old; building on the traditional and rocketing from there.

This also applies to home cooks, after all; all food started with home cooks. All cuisines, classics and advancements sprung from homes, from family recipes passed through the generations. From our mothers, neighbours, friends and nowadays bloggers we learn recipes, and make them kitchen staples. But we can also develop these recipes by finding new ways to cook them, present them and serve them. Trial is the only road to growth. It is how we can find new flavour enhancements & combinations... It is how we can bring New to the Old, and how we can build on tradition.

In the same spirit, I have come up with 4 ways to prepare the classic Chicken Giblets Recipe. All four ways are amazing, and will be loved by everyone. Try them out this Ramadan, all those who have loved them :)

Pan Fried Chicken Giblet, The classic preparation

Chicken giblets, are mainly chicken hearts & livers. They are traditionally prepared by blanching them in milk or wine. Another way to cook these is to stir fry them. Giblets need to be properly cleaned, to include the cavities, otherwise they will taste and smell foul. When prepared properly, they are a treat.

Pan Fried Chicken Giblets
You Need
Pomegranate Molasses (Dibs Rumman)
500g mixed chicken giblets
1 medium brown onion, finely chopped
3 tbsp Olive oil
2 tbsp lemon juice
3 tbsp Pomegranate Molasses (dibs rumman), diluted with  1tbsp water
1 tsp DK Meat Spice Mix, or all spice
2 bay leaves
Salt & Black pepper to taste

Trim the fat off the giblets, roughly chop them and rinse with cold water. Drain on a sieve, set aside.

This step is to prepare giblets for cooking. It also adds the aromas of spices.

Place the cleaned and drained giblets in a saucepan, top with water, season with salt & black pepper and add the bay leaves. Bring to a boil, then simmer for 5 minutes. Drain the giblets and discard the water and bay leaves.

In a large saucepan, dry fry the giblets till liquids run out. Then add seasoning, spices, olive oil and chopped onion and stir till onions are softened and the giblets are slightly browned. Add the Diluted Pomegranate Molasses and lemon juice. Stir all till the sauce is thickened and giblets are cooked through.

Place in serving dish, and sprinkle with Chopped parsley. Serve as a side dish | Appetiser with pita bread or toast. This Preparation is the base to the rest of the recipes.

Chicken Giblets Pie can be prepared in Ramekins for individual portions
or in large pie plate. The method is the same.

Chicken Giblets Pie
You Need
1 recipe Classic Chicken Giblets
1 brown onion sliced thinly
1 tbsp brown sugar
2 tbsp butter
Frozen Puff Pastry, thawed
Egg wash (1 egg + 1 tbsp water beaten together)

Preheat oven to 400F.

In a large Saucepan, half melt the butter, add brown sugar and stir to incorporate. Add sliced onions and cook stirring occasionally over low heat till onions are carmelised (softened and slightly browned).

Place 1 tbsp Caramelised onions at the bottom of each ramekin. Top with 2 tbsp prepared chicken giblets.

The rounds can be ruffled like above or simple rounds

Roll out puff pastry and using a round cutter (the size of the ramekin) cut rounds of pastry. Top each filled ramekin with pastry round and press against the edge of the ramekin to enclose the filling. Using Kitchen scissors, cut a cross at the centre of pastry to allow steam to escape. Brush the tops with egg wash. Repeat till all quantity is finished.

Bake in preheated oven 10 - 12 minutes or until puffed and golden. Remove from oven and let them set for 5 minutes. Sprinkle tops with chopped parsley and serve warm.

Why not try a new samboosik
option this Ramadan?
Chicken Giblets Samboosik
You Need
Frozen Puff Pastry, thawed or thawed filo Pastry
1 recipe classic chicken giblets
Vegetable oil for frying (if using filo pastry)
Egg wash

I have gone with puff pastry for a change from the classic samboosik dough, or filo. The out come is very tasty and light. If you go for filo, then treat it the same as you would any other type of samboosik, folding it into triangles then frying till golden.

If you wish to try the puff pastry or the classic samboosik dough version, Preheat oven to 400F.
Roll out the pastry and cut out circles.

Fill the centre with 1 tsp prepared giblets. Brush the edges with egg wash. fold the sides over and seal by pressing the dough onto itself. Make sure all edges are sealed. Press the dough over to create a ruffled look.

Repeat till all quantity is finished. Place all on a parchment lined cookie sheet. Brush with egg wash and bake in preheated oven till puffed and golden. Serve warm alone or along with soup.

Chicken Giblets Croissants
You Need
Thawed Puff Pastry squares
1 recipe classic giblets
egg wash

Preheat oven to 400F.
Cut each pastry square diagonally into 2 triangles.

The squares make it easier for you to
shape croissants
Place the pastry on work surface with broad side facing you and triangle tip facing away. place 1 tsp prepared giblets at the broad end and roll pastry over pulling at the triangle tip to elongate. Roll until the tip is rolled over the broad side.

Tuck the corners of the croissant in a little bit for the classic croissant look. Place on parchment lined cookie sheets and brush with egg wash. Bake in preheated oven till puffed and golden. Serve warm.

Bon Apetit!
Ramadan Kareem

Is there a recipe that you have changed around, using the same ingredients but changing the concept or presentation that turned out to be better than you originally thought? Do you like chicken giblets? If not do you think that you would like to give these recipes a try? Or would you give giblets a second chance based on these recipes?

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Wednesday, 27 July 2011

Prepare for Seconds With This Melt in Your Mouth Chocolate Banana Bread!

Serves 12 | Easy 
Click here for this recipe in Arabic
The banana makes this loaf very moist, with patches of melted chocolate and  a crunch from the toasted walnuts.
This is a pure treat on its own!
But for those who like a touch of cream, pair it with cream cheese frosting!!

When you make this loaf the whole house will smell of irresistible yummy baking aromas. No better way to welcome your family home after a long day of work, schools, activities... This is a very good tactic to get their taste buds going, especially with the young ones. Banana bread can be served with breakfast, afternoon tea, in gatherings, for snacks and is especially good for Sohoor during Ramadan.

Loaf or Muffins
This recipe can be served as a loaf, or as muffins. It is best stored in an airtight container at room temperature for 3 days, or in the fridge for 1 week. Banana bread is an all time favourite. It is perfect and wholesome on its own, but goes well with a dash of cream on the side, or frosted with cream cheese if you like. If you do frost the loaf or muffins with cream cheese, make sure to store covered in the fridge.

Banana bread is seriously good. However way you decide to make this loaf, it always turns out super moist and scrumptious. The addition of chocolate pieces is optional, however adding those creates patches of melted chocolate that burst with flavour in your mouth and add to the moistness. Banana & chocolate pair very well together. Most would go for milk chocolate which tastes delightful. I find though, that dark chocolate pairs better as it balances the sweetness from the bananas. You can try with both and go for the option that you prefer. I have also added a tbsp of cocoa powder to make it more chocolatey. This is purely personal preference and can be skipped. Just note that skipping the cocoa powder results in a loaf that is paler in overall colour. Pecans, walnuts, Macadamia nuts all work very well with this recipe. I have gone for the classic toasted walnuts, but again it is your choice. With that said, I do recommend you toast your nuts beforehand, as that warms the nut oils therefore brings out their flavour and adds to the crunch.

This is super easy to make, but highly addictive, so be prepared for seconds!

mix dry ingredients together and 
set aside
You Need

1/2 cup butter
1 cup brown sugar
2 eggs
1 1/4 cups flour
1 tbsp sifted cocoa powder (optional)
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1 1/2 tsp DS Cake spice mix, or your 1 tsp cinnamon
4 ripe bananas, mashed
1/2 cup coarsely chopped toasted Walnuts, Pecans or Macadamia Nuts
1/2 cup dark chocolate pieces

Preheat oven to 350F. Line the bottom of your loaf tin with baking paper (do not spar oil over the sides of the tin). Set aside.

Cream Butter and sugar together 
till light and fluffy
In a medium bowl, mix dry ingredients together to incorporate. (dry ingredients: flour, baking soda, cocoa powder (if using), spices and salt). Set aside.

With an electric mixer on medium speed, cream the butter and sugar together till light and fluffy. while the mixer is still running on the same speed, add eggs, 1 at a time, beating well after each addition. Add Vanilla and banana. Continue beating to mix. Add the dry ingredients mixture and beat on low speed, till all is incorporated.

Fold in the dry ingredients
Fold in the nuts and chocolate pieces. Pour the sticky batter into prepared loaf tin or paper lined muffin tin and bake in preheated oven for 1 hour for loaf and 25 minutes for muffins (the centre should be set and browned when done).

Once done baking, cool in tin for 10 minutes. Release the sides and turn out, then cool completely on wire racks before slicing. Slicing loaf while still hot makes it crumble. Allow to cool completely. When ready to serve, ideally it should be served at room temperature. You can also heat it up a bit if you like your muffin warm. Serve alongside tea or coffee, and enjoy :)

Ramadan Kareem!

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Serve at room temperature or slightly heated

Tuesday, 26 July 2011

This Baked Chicken Tenders Recipe is How I Kissed "Fried Chicken" Good-bye!! With a side of my Low-Fat Coleslaw Salad...

Serves 4  | Easy
You won't be able to tell the difference between fried chicken tenders and
these to-die-for baked tenders! They are delicious, you have got to try them
to believe!
Ok yes, junk is good! There are times when junk is the only thing that would do! I mean who doesn't love fried chicken? I do! The breaded golden look of it and that smell are enough to have me give in to the temptation! Oh, but gone are the days when I went astray, as now I make these most delicious, super crunchy, phenomenal Baked Chicken Tenders, that will have you placing bets on whether or not they are fried!! I have never looked back, as now I get to have a guilt free, non-junk chicken treat that is just as good as those for which you queue; if not even better!

Look am telling you, you have got to try them to believe it! This recipe is going to change your life, as you too will get to kiss "Fried Chicken" good bye!

I go for tenders, basically boneless chicken breast, sliced into strips. But this recipe works very well for chicken on the bone pieces if you that is what you prefer (KFC style). You can also go for bigger boneless pieces if you are looking into reproducing a fast food chicken sandwich. You can even cut the chicken into cubes, and place on skewers or tooth picks for a cocktail bite option. The options here are limitless, so run wild with this recipe.

A note on dietary requirements For those allergic to eggs, good news as you too can enjoy these, for this preparation is eggless. For those watching their weight, you no longer need to feel deprived, you will love these. Just go easy on the cheese and go for a low-fat cheese option. When you are entertaining, it is very elegant to take all dietary needs into consideration, this recipe allows you to do that with flying colours.

Finally, We tend to go for more traditional foods during the month of Ramadan. Make these on days, when you are feeling a bit out of the box. This is also a very good choice for an early sohoor, or for when you are entertaining different age groups as the kids will love it!

You Need
4 chicken breast, sliced into strips or 1 whole chicken cut into 8 pieces
1 cup skimmed or low-fat yoghurt
1 cup skimmed or low-fat milk
Juice 1/2 lemon
2 tbsp hot sauce (optional for spicy tenders)
1/2 brown onion, sliced
3 cloves garlic, crushed
2 tbsp Oregano, Thyme or Wild Zaatar
4 cups plain cornflakes, crushed
1 cup grated emmental cheese, parmesan cheese or aged cheddar cheese
Salt & Black pepper to taste

Allow 3 hours ahead for chicken to marinate, and can go up to 12 hours. This marination enhances the flavour and produces very tender and juicy chicken tenders.

Marinate chicken for juicy and tender texture

In a large bowl, mix together yoghurt, milk, hot sauce (if using), lemon juice, garlic, onion, oregano and salt & pepper. Mix to incorporate all. Add chicken and toss to coat. Wrap with nylon and refrigerate for 3 hours - up to 12 hours.

I prefer Emmental cheese with this recipe, but feel free to choose
your favourite cheese
When ready to cook, preheat your oven to 400F. Lightly grease the rack of a wire rack fitted baking dish and set aside.

Place coated chicken pieces on wire rack fitted baking dish

In a shallow dish, combine grated cheese and crushed cornflakes together with some seasoning.
Remove the chicken from marinade allowing the excess to drip off. Dip the chicken pieces in cornflakes mixture pressing to properly coat all sides. Place pieces on wire rack. Repeat till all chicken pieces have been coated. Bake in preheated oven for 45 minutes up to 1 hour for on the bone pieces. The finished pieces must be browned and crunchy.

The Finished chicken pieces must be browned and crunchy
Serve these hot, alongside coleslaw salad (recipe below) with either BBQ sauce, or best yet serve them alongside spiced cranberry jelly. To-die-for!!

For Dima's Favourite low fat Coleslaw Salad
You Need
1 small head cabbage, finely grated
5 large carrots, grated
1/2 cup low- fat mayonnaise
1 cup skimmed yoghurt
1/4 cup skimmed milk
1 tbsp sugar
2 tbsp yellow mustard
1 small clove garlic, crushed
1 tsp Worcestershire sauce
1 tbsp olive oil
Salt & Black pepper to taste

In a bowl, mix to incorporate all ingredients, except grated cabbages and carrots. Add dressing to the grated cabbages and carrots and mix all to coat.

Serve cold.

Fast Food like never before, enjoy :)
Ramadan Kareem!

Thank you for reading this post, hope you like the recipes and that you will give them a try... Come back again for more :)
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Monday, 25 July 2011

Chicken & Green Olive Tagine, Preserved Lemons and a SALUT to Moroccan People

Serves 4  | Easy
This is a very distinctly flavoured dish. The secret is in the
prepared lemons. Make sure to get the best flavoured
prepared lemons available

Morocco is magical! From the cities, to the open markets, to the people, the traditions and best of all the FOOD! Amazing, melt in your mouth tagines with many layers of flavour are signature traits of Moroccan cuisine. The depths to which flavours go is unmatched! You bite into the food and immediately get a sense of "Oh! This is good! This is very good!" From the spicy, sweet, to sour hints all mixed in a rich and thickened sauce... These people know good food.

Olives & Preserved lemons are
the origin of flavour in this dish
The first time I tried Chicken & Green Olives Tagine, I found the flavours to be very distinct. I had never had food with such flavour combination, it was surprisingly unusual to me! But oh, very good. When I came to make this recipe for the first time, I just went and purchased preserved lemons from the supermarket, oblivious to the quality. I simply asked for Moroccan preserved lemons. Thing is, the distinctive flavour of this dish is really coming from these lemons. If the initial flavour of the preserved lemons is not that good, the whole dish will be 'not that good'. Therefore, I totally recommend you make your own preserved lemons, otherwise, make sure to buy the best quality out there. Don't be afraid to ask for a taster!
Tagine pot
This dish is best prepared with chicken on the bone with skin intact. With that in mind, I have made it here with boneless chicken breasts to see if it works well. It did, it was good, however not as rich in flavour as that made with chicken pieces on the bone.
Tagine is essentially a dish that is prepared in the tagine pot. This pot enables the accumulation of steam which slowly cooks tagines to perfection. The end result is always a super moist, condensely flavoured dish. I have cooked this in a regular saucepan to see how it comes out. For those who do not own a tagine pot, this works! However the flavours are not the same. The tagine pot produces more intensified flavours, a more tender meat and a more thickened sauce that is wholesome in flavour. Therefore, cook this in a tagine pot, and make the investment as you will love cooking tagines!

A final note on flavour enhancement, I felt that the overall dish lacked something! My hubby, who is my most trusted flavour consultant and an acclaimed cook himself, suggested that a bite from some toasted nuts will add to the texture and flavour, as well as a sprinkle of fried onions, which will counteract the acidity and balance the over all flavour. Right enough, the addition of those totally transformed this dish into a wholesome, well rounded texture and flavour. Feel free to add these and see for yourself. Yet for the purist this recipe is what the original recipe suggests, without any added extras.

Here is how it goes
You Need
1 whole chicken, cut into 8 pieces
1 1/2 cups water
1 preserved lemon, sliced
juice of 1/2 lemon
150g green olives, stoned
4 cloves garlic, crushed
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground paprika
a pinch of saffron threads
1/2 tsp ground ginger
Salt & Black pepper to taste

In a frying plan, brown the chicken pieces in a little olive oil. Just slightly brown them all around. Drain and set aside.

warming the spices, garlic and lemon in oil, releases their aromas

Stir fry the crushed garlic and spices in olive oil, but do not brown. This warms up the spices allowing them to release their aromas. Add the sliced preserved lemon and stir to coat with spiced oil mixture. Add the browned chicken pieces and coat with oil mixture. Add the water, season with salt and bring to a slow boil. Skim any foam from the surface. Cover and simmer for 1 hour, until the chicken is tender and cooked through.

This recipe was made in a regular sauce pan using chicken breasts.
It works, but better flavours come from using the right pot and chicken on the bone.

At this point, you can either remove the chicken, and gently remove the bones without breaking the chicken meat apart, then return it to the pan. Or you can keep the chicken on the bone if desired. Add the olives and the lemon juice and simmer for 5 minutes to incorporate the flavours.

Serve warm alongside some Couscous or slices of bread.

Ramadan Kareem!

 ***If you liked this post and found the information useful, I would love to hear your comments below & don't hesitate to contact me if you need any further help with this post or any recipe. Your comments help me better understand your preferences. check out our latest giveaway promotion.

Love, Dima :)

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Sunday, 24 July 2011

Summer Baked Whole Fish & a Side Serving of Keeping it Healthy this Ramadan

Serves 4  | Easy
The goodness of this dish lies in its simplicity
It is light, fresh and super delicious! Spills out summer goodness.
When it comes to fish and seafood, my preferred approach is keep it simple. These gems of the sea are good however way you prepare them. With fish in general, the added flavours that bring out its goodness are simply these: you will need a bit of acidity, lemon pairs very well and brings out the flavours of the ocean. Herbs go very well with fish and add an appetising aroma to the whole dish. I love coriander with fish and seafood. Parsley is also very good. Dill bring out the flavours of oily fish such as salmon, tuna, trouts...etc and garlic is perfect with fish. You will need a bit of oil to keep the fish moist and add depth to the flavour. Olive oil is very healthy, and works very well with fish. For an Asian impression try sesame or peanut oil. That is about it really. Anything else is just an added extra. However, less is more with fish as you don't want to mask its original and unique flavour. For more on fish and seafood check out the understanding food section for an in depth read about selecting fish and seafood, assuring freshness and different preparations....

This recipe is simple, and very easy to prepare. Best of all, this recipe is super healthy, and is a good option if you are trying to keep it light and watching the scales. Light food is optimal during the hot summer days, the last thing you want is heavy rich foods that will leave you feeling extra full and heavy. This is especially true for this Ramadan. The days are long and you need to get all the nutrients your body needs to keep strong. Although light, this dish does not compromise on the nutrients your body needs.

On the same note, here are some pointers on how to keep it healthy this Ramadan:

Just because you are fasting all day, doesn't mean you must have a feast of rich foods for Iftar and the rest of the evening. Bear in mind that all the eating you will be doing is in the evening, giving your body very little time to process it all.
Don't shock your body with excess amounts of fat coming from fried foods, and extra rich mains and desserts. Try and keep it balanced. Opt for grilled, baked foods, with a small serving of light carbs and a good serving of salad. When it comes to carbs, in general it is best to go for those that grow under the ground, like potatoes (baked not fried), carrots as well as beans that are also rich with proteins. Go for brown rice rather than white, by the way they almost taste the same. Brown rice is full of fiber which aids in the digestion process.

When it comes to fats go for polyunsaturated fats rather than saturated fats. These are healthier, aid your body in dropping bad cholesterol levels and when used moderately actually assist your body in burning fat! These include, olive oil, nut oils, and seed oils. Skip ghee, butter and hydrogenated spreads!

Drink lots of fluid and water after iftar. If there is one thing you need to stock up on, it is most definitely water... Re-hydrate your body and make sure you do, don't underestimate the importance of staying hydrated, especially that now the weather is very hot. Stay in the shade if need to be outdoors. Limit your salt intake as it makes you thirsty.

Finally, eat small meals every 2-3 hours rather than shocking your body with one huge meal. This will give your body a chance to pace itself, and process the food better. This will also help your stamina for fasting the next day. Since the day is very long, make sure to have a light meal for sohoor and drink up. Although hard during Ramadan, but fight the temptation to consume a lot of sweets. Sugary foods cause fluctuations in your body's sugar levels, leading to hunger and craving, which makes the next day hard for you.

Hope this helps! Good luck :)

Place fish on top of lemon slices
for aromatic steam
Back to the recipe,
Tip I place herbs and lemon slices at the bottom of the baking dish and place the fish on top. This elevates the fish from the bottom of the baking dish allowing room for aromatic steam to cook the fish to a flavoursome perfection.

You Need
4 whole medium fish, I used Sea bream. (sea bass, shiri, or small hamours also work)
2 large lemons, cut into circles
3 large green chilies, clices thinly
4 cloves garlic, sliced thinly
2 bunches coriander, finely chopped
Olive oil
juice of 1 lemon
4 bay leaves
Sea salt to taste
Freshly cracked black pepper to taste
1 tbsp DS Fish spice mix or your regular fish spice mix
Toasted Pine nuts to taste

Rinse fresh fish with cold water, pat dry and score the skin

Start by cleaning your fresh whole fish, rinse with cold water and pat dry. Rub the outside and inside of the fish with lemon wedges. Score the fish horizontally and rub the skin and cavity with DS fish spice mix. Place a slice or two of lemon inside the cavity, top with chopped coriander, 1 bay leaf, chili and garlic slices. and set aside.

Fill cavity with herbs, chili and lemon

Rub the inside and outside with DK Fish spice mix

Drizzle some olive oil at the bottom of your baking dish. Sprinkle with sea salt, black pepper and top with lemon slices. Sprinkle all with chopped coriander, sliced garlic and chilies. Place the filled fish on top of the lemon wedges and sprinkle with the remaining herbs and chili. Season with salt & black pepper, drizzle lightly with olive oil. add the lemon juice, cover and bake in 350F oven for 35 minutes.

Place fish on top of lemon slices and top with remaining herbs and aromatics
When done the flesh should flake easily. broil for 2-4 minutes to slightly brown. To serve, place fish on serving platter and drizzle dish juices over it to moisten. sprinkle with coarsely chopped toasted pine nuts. serve along side oven roasted potatoes, and sauteed vegetables.

To serve, remove from baking dish, place on serving platter
and drizzle with pan juices


Have you ever tried cooking whole Sea Bream? If you have, did you like it or do you prefer another type of fish? Share your thoughts with me, I would love to know, keep me a comment below :)

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