Every Thursday during Ramadan, we will introduce two Iftar recipes.

Dubai Eye's producer Linda Behringer went to see Mehmet Koyuncu, Chef de Cuisine at Ottomans restaurant at Grosvenor House Dubai.

This week on our Ramadan special menu is Hosaf, a cinnamon infused fresh apricot compote, and Mujver, a zucchini cake. Yummy! Here are the two recipes

Cinnamon Infused Fresh Apricot Compote

Ingredients:

250g fresh apricots
200g sugar
1.5 ltrs water
1 cinnamon stick
A few drops fresh lemon juice

Method:

1. Put the sugar, water and cinnamon sticks in a pot and bring to the boil
2. Cut the apricots into half and remove the seeds
3. Place the apricots in the boiling water (along with the sugar and cinnamon) and leave for about 15 minutes on a medium heat
4. Add a few drops of fresh lemon juice and let the apricots cool in the refrigerator for 15-20 minutes
5. Serve cold

Mujver (Zucchini Cake)

Ingredients:
3 medium sized green zucchini, grated
2 tbsp dill leaves, finely chopped
2 tbsp spring onion, chopped
3 tbsp fresh mint, chopped
3 tbsp parsley, chopped
1 cup flour
3 eggs
1 teaspoon salt
100 gm yoghurt
5 gm garlic
5 gms mint, finely chopped

Method:

1. Grate the zucchini and sprinkle the salt over them, set aside for 10 to 15 minutes
2. Squeeze out any excess water from the zucchini
3. Place the zucchini in a large bowl and add the chopped spring onion, dill leaves, parsley and mint leaves, then toss together gently
4. Add the flour and eggs, mixing well until it becomes a thick batter mixture
5. Heat some olive oil in frying pan and pour 2 tablespoons of batter for each fritter
6. Fry the zucchini fritters on both sides until they turn a golden brown
7. Drain the fritters on a paper towel and serve either cold or hot with yoghurt and mint

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