To celebrate the 49th UAE National Day, Dubai Eye, Dubai Tourism and Jumeriah Hotels and Resorts offered a unique opportunity to create some much loved local dishes with two specialised cooking classes.

Explore Emirati cuisine this UAE National Day, brought to you by Dubai Tourism and Jumeriah Hotels and Resorts.

Watch Masterclass 1 with Chef Musabbeh

Chef Musabbeh Al Kaabi is the Executive Oriental Chef at Jumeriah Zabeel Saray - Overseeing operations in Al Nafoorah, Lalezar and Amala. Chef Musabbeh Al Kaabi is the first Emirati chef. After serving in the military for seven years, Chef Musabbeh decided to change his career and work as a chef in a hotel in the UAE 20 years ago. Chef Musabbeh Is honoured with the “Captaincy Title” of UAE’s culinary team since 2014. Always keen to showcase Emirati cuisine, Chef Musabbeh presents various TV shows and cooking demonstrations across the region including UAE culinary programmes for Jumeirah in the USA.
 

RECIPES

-Rocca Radish Salad

Ingredients

20g      Rocca Leaves

10g      White Radish

10g      Red Beetroot

6g        Red Radish

5g        Mint Leaves

10 ml   Molasses Syrup

2 ml     Lemon Juice

2g        Sumac Powder

20 ml   Olive Oil

2g        Salt

Method

1-Slice the Vegetables

2-Mix well in a bowl

3-Add Lemon Juice, Sumac, Salt, Olive oil, Molasses

4-Mix well in a bowl

-Baby Lamb Shank Machboos

Ingredients

330g    Lamb Shank

200g    Basmati rice

50g      Tomato chopped

40g      Red onion chopped

10g      Garlic chopped

5g        Coriander chopped

15ml    Local ghee

3g        Local spices  - see recipe

2 no     Dry lemon

2 no     Cinnamon sticks

1 no     Bay leaves

0,5g     Cloves

10g      Ginger crushed

500ml  Water

2g        Salt

1g        Black pepper

Method

1-Chop the vegetables and crush the ginger

2-Boil the lamb shank for 60 minutes

3-Heat the local ghee and add the ground spices (recipe attached)

4-Add the onion & garlic, sauté until you get a golden color

5-Add the baby shank and sauté it on both sides

6-Add the tomato, ginger & the local spices – cook for 10 mins

7-Add the water Leave it cooking for 45 minutes

8-Check the lamb if cooked then add the basmati rice, coriander & salt.

9-Cook together for an additional 15 minutes

10-Serve hot with yoghurt, cucumber sauce

Garnish:  With fresh mints leaves

 

Balaleet with Ice Cream and Chocolate Sauce

Ingredients

120 g   Vermicelli

40 g     chocolate sauce

30 g     vanilla ice Cream

0.5 g    Cinnamon powder

0.5 g    Cardamom powder

0.2 g    Saffron

80 ml   Local ghee

2  Crushed pistachio

300 ml Water

0.2 g    Fresh Mints

Method

1- Heat a pot add ghee, sauté the vermicelli till it is golden brown

2- Add water, cinnamon and cardamom to the bot and boil until the vermicelli is cooked. Strain the water.

3- Add Saffron to the vermicelli then cover it and leave it in simmer for 5 minutes.

4- Place the vermicelli in a bowl with a scoop of vanilla ice cream on top & garnish it with chocolate sauce, crushed pistachio and Mint leaves

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