You used so much oil...

Make your own Shawarma

My all-time favourite snacks is definitely a proper Shawarma.

According to Wikipedia, Shawarma (Arabic: شاورما‎) is an Arab meat preparation originating from Lebanon, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba. It is similar to Turkish döner kebab and Greek gyros.

Arabic or not, a few years ago, it was actually not easy to come by a decent Shawarma anywhere in Dubai. Yes, there was a nice place in Satwa off Al Diyaffah Street (now a.k.a. 2nd December Road) that did some good ones. Yes, there might have been one or two places that were alright in Deira. In general, however, it was hard to get the "proper" variety.

Nowadays, there are quite a few places, in the Marina, in Al Barsha and not least the British Kebab Shop in Discovery Gardens, which offer British/European-style 'Doners' and even import their own pita bread. Traditionally, however, Shawarmas are served wrapped in Arabic bread - something you can find in any supermarket in town if you don't fancy trying to bake your own.

Why not make your own Shawarma to your own taste? 

It's really not hard work at all and the whole family is bound to love them.

Here's a recipe I got from a Lebanese guy who works in a take-out place in Al Barsha. The spice blend really gets the authentic taste and is everything you would expect of a proper Shawarma. Use you favourite meat; beef, lamb or chicken. It doesn't matter. It all tastes really good. It's the perfect cure for a hangover, excellent for fighting your cravings for dodgy fast food and a great, healthy and tasty lunch snack. All done and dusted in no time. 

The reason Shawarmas are so yummy? The secret's in the spices.

Shawarma meat - spice blend:

1 1/2 tsp ground allspice

1/2 tsp ground coriander seeds

1 1/2 tsp ground cumin

2 tsp ground cloves

1 tsp paprika / preferably smoked (called 'pimento' - you can get it in M&S) or noble sweet

1/4 tsp ground cinnamon

2 tsp salt

Freshly ground black pepper to taste

1 red onion

2 cloves garlic

2 tbsp vinaigrette or vinegar

2 tbsp extra virgin olive oil

500g meat - thinly sliced - either beef, chicken or lamb.

Veg for the Shawarmas:

8 cherry tomatoes, romaine or iceberg lettuce, 1 cucumber, 1 red or green bell pepper, 1 red onion.

Tahina/yogurt-dressing:

1 1/2-2 tbsp Tahina

250ml (half a pint) plain low-fat yogurt 

Harissa/chili-sauce:

2 tbsp tomato puree

1 tbsp extra virgin olive oil

1 tsp water

1 tsp crushed chili flakes

1 tsp salt

Method:

Prep the veg and chop/dice everything finely. Arrange on a plate so they are easy to add to the Shawarmas.

Tahina-yogurt dressing: 

Mix Tahina with yogurt and add salt to taste. Tahina is a liquid paste made from ground sesame seeds. You can find Tahina in most supermarkets in the UAE. Go for the Middle Eastern-pale type made from non-rosted seeds. Keep the Tahina in the fridge after opening. 

Harissa-sauce:

Mix tomato puree with salt, water and olive oil. Add chili to taste. Add a tiny amount of ground cayenne pepper if more spicieness is required. You'll have a fine Harissa-sauce.

Shawarma Meat.

Blend the spices with the meat. Peel the garlic cloves and the onion and chop them very finely. Mix the meat and spices with the garlic, onion, 1 tbsp oil and vinegar and leave it to marinate for an hour at room temperature.

Heat-up a large cast iron pan, skillet or wok until it is sizzling hot. Add 1 tbsp oil to the pan and wait for it to heat up. Fry the meat at 3/4 heat for 3-4 minutes till it is fried thoroughly. Stir occasionally, but leave the meat time to get good contact with the pan so it can take colour and become somewhat crispy. Add salt and pepper to taste. 

Serve immediately in Arabic bread or pita bread with the chopped vegetables and Tahina/yogurt-dressing (and Harissa/chili-sauce if you like a bit of a hot kick). 

All sorted and they taste really yummy. Enjoy.

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Rustic artisan bread rolls with sun-dried tomatoes

It's the season for indoors activities such as baking in Autumnally Europe - and it's the beginning BBQ season in the UAE.
These rolls are perfect as companions with many different types of meals and especially great as rolls for a BBQ. 
They are even delicious on their own with or without butter or i.e. cheese spread.

This recipe is my very own creation although you might be able to find a product in a bakery or in a supermarket that has (almost) the same properties. I have called them: "Italian-inspired rustic artisan bread rolls with sun dried tomatoes". Italian because of the herby and garlicky content. They are not particularly Danish at all, but they go very well with a variety of Danish dishes because of its savory properties and delicious harmonic flavors. The rolls are best when heated in the oven before serving. They have a great crusty surface and are amazingly soft inside. They are the perfect companion to Italian dishes like lasagna al forno, carbonara and other pasta dishes. You can even eat them as a snack with butter and/or cheese or eat them with some nice, homemade tzatziki.

Ingredients: (12-16 pcs.)                                   

400g all purpose flour                                        
6 dry sun dried tomatoes
25g fresh yeast or 20g dry yeast
3 cloves crushed garlic
2 tbsp(!) dried oregano (Yes: a LOT. Fresh does not work well here.)
2 tbsp olive oil
200ml lukewarm water
2 tbsp low fat milk
1 tbsp dried rosemary

Chop the sun-dried tomatoes finely. You can use a small food processor. Make sure you use the variey which is dry - not kept in a jar with oil or brine. Put the lukewarm water in a bowl, add the yeast. If using fresh yeast, make sure it is dissolved in the water by stirring with a tablespoon. Add the oil, sun-dried tomatoes, oregano and garlic. The add the flour little by little whilst stirring with the spoon. Hold a bit flour back and make sure the dough does not get too firm. It should still be a bit sticky. Let rest in a warm spot for 30mins. On a flour covered table, work the dough through for a couple of minutes, then roll it out as a "sausage". Cut it into 12-16 portions. Form each piece of dough to a small roll. Place on a owen dish covered with baking paper. 
Set the owen at 200C. While it heats up, leave the rolls on top for a second rise for approximately 15-20mins. Pestle the rolls with the milk and sprinkle rosemary on top of each roll. 
Bake for 10-12mins. Leave to cool down.

The reason for using the relatively big amount of oregano is that most of the fragile, volatile oils in the herb will evaporate during the baking process leaving only a warm, savory and pleasant hint in the finished rolls. The same happens to the garlic.

Tip: the rolls freeze very well and can be kept in the freezer for 2-3 months. Take a few rolls up and heat in the oven at 150C for 4 mins whenever you need them.

Tip: use a spray-bottle with cold water with a couple of squirts (lol) 2-3 times while the rolls are baking. This gives a great crust and a very soft roll.

Ingredients as QR-Code:

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Best Marzipan Cake Ever!

The other half recently baked the most amazing cake for me that I have ever tried. It is spongy, moist and so full of flavour. It must be the ultimate marzipan cake. Some people don't like marzipan, but the marzipan flavour is not overpowering in any way. It's more like an almond favour with benefits. 
The marzipan in the cake, however, helps giving the cake its characteristics and its moistness.

Ingredients:
250 grams butter - preferably unsalted (softened)
250 grams marzipan (softened)
150 grams caster sugar
¼ teaspoon almond essence
1 tsp vanilla powder / or seeds from a vanilla pod
6 large eggs
150 grams all-purpose wheat flour
1 tsp baking soda

You will need a 25cm / 10 inch springform tube pan or patterned ring mould, buttered and floured.
Preheat oven to 170ºC/gas mark 3. Chop the butter and marzipan to make them easier to break down, and put them in a bowl and use an electrical mixer, with the sugar. Mix until combined and pretty well smooth. Add almond essence and vanilla powder/seeds, process again, then break the eggs one at a time, mixing again each time. Add the flour and baking soda, mix yet again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula.

Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked and a cake-tester or fine skewer comes out cleanish, remove from the oven and leave to cool in the tin before turning out. 

The fact that you could easily get 12 slices out of this is another reason why it comes in useful when you've got people coming for dinner or tea. That it keeps for a good week is another point in its favour (if you can keep off it!); you don't have to be fiddling around with all the courses just before lift-off. 

It's really a variation over the pound cake. But so much more interesting than the original. It may cost a few pounds to bake it, but its yumminess guarantees that you will gain a few pounds once you start eating it. Not a healthy creation, but it's heaven on a plate. Go on: get baking!

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Ramadan Kareem

It is that time of the year again where some of our normal actions, our behaviour and working hours are in practise dictated by the moon. It’s: Ramadan-time again.

Ramadan begins with the sighting of the new moon crescent and it ends with the sighting of the next new moon which marks the beginning of Eid. Here in the UAE it is the Moon Sighting Committee that will announce when Ramadan starts.

The holy month of Ramadan – the ninth month in the Islamic year – has quite a big impact on the things you are allowed to do here in Dubai and in the UAE in general and when you are allowed to do them. For expats, the major things and issues to be aware of during Ramadan are the following:

1. No intake of food and drinks in public from sunrise through sunset.

2. No smoking in public either.

3. Bars will not open til 7.30pm

4. No public entertainment or (loud) music (keep you car radio down a bit).

5. After Iftar – the prayer at sunset – you can assume your normal way of life and eat, drink and smoke in public until sunrise.

During Ramadan, the faithful Muslim will abstain from food from sun up to sundown, but at dusk the family will gather for fast-breaking, known as Iftar. The sundown meal starts with the ritual eating of a date — just as Prophet Muhammad (PBUH) was believed to have done. Then it's time for a prayer to thank Allah followed by the meal. In many homes, this is a simple meal of fruits and vegetables along with traditional Middle Eastern fare.

Over time, Iftar has grown into banquets and small festivals. This is a time of fellowship with families, friends and surrounding communities, but may also occupy larger spaces at mosques or banquet halls, where a hundred or more may gather at a time.

Some markets and smaller shops close down during evening prayers and the Iftar meal, but then re-open and stay open for a good part of the night. Muslims can be seen shopping, eating, spending time with their friends and family during the evening hours. In many mid-east countries, this can last late into the evening, to early morning. However, if they try to attend to business as usual, it can become a time of personal trials, fasting without coffee or water.

During the holy month of Ramadan, Muslims refrain from eating or drinking starting from dawn till dusk. To prepare for the fasting, Muslims wake up before dawn and the fajr prayer to eat a meal (Sahoor). Muslims break their fast at Maghrib (at sunset) prayer time with a meal called Iftar. Muslims may continue to eat and drink after the sun has set until the next morning's fajr prayer call. Ramadan is a time of reflecting , believing and worshiping God. Muslims are expected to put more effort into following the teachings of Islam and to avoid obscene and irreligious sights and sounds. Sexual activities during fasting hours are also forbidden. Purity of both thoughts and actions is important. The fast is intended to be an exacting act of deep personal worship in which Muslims seek a raised awareness of closeness to God.

The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the inner soul and free it from harm. It also teaches Muslims to practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and charity (Zakat).

Muslims should start observing the fasting ritual upon reaching the age of puberty, so long as they are healthy, sane and have no disabilities or illnesses. The elderly, the chronically ill, and the mentally ill are exempt from fasting, although the first two groups must endeavor to feed the poor in place of their missed fasting. People who are travelling long distances do not have to fast. Also exempt are pregnant women, women during the period of their menstruation, and women nursing their newborns. A difference of opinion exists among Islamic scholars as to whether this last group must make up the days they miss at a later date, or feed poor people as a recompense for days missed. While fasting is not considered compulsory in childhood, many children endeavour to complete as many fasts as possible as practice for later life. Lastly, those traveling are exempt, but must make up the days they miss.

The elderly or those who suffer from a disability or disease and have no prospect of getting better in the future can pay the cost of Iftar for a person who cannot afford it, or else they can host such a person in their house and have him eat with them after sunset as a way of repaying for the days they could not fast.

Ramadan is also a time when Muslims are supposed to take a step back from worldly affairs and focus on self-reformation, spiritual cleansing and enlightenment; this is to establish a link between themselves and God through prayer, supplication, charity, good deeds, kindness and helping others. Since it is a festival of giving and sharing, Muslims prepare special foods and buy gifts for their family and friends and for giving to the poor and needy who cannot afford it; this can involve buying new clothes, shoes and other items of need. There is also a social aspect involving the preparing of special foods and inviting people for Iftar.

The holiday of Eid ul-Fitr marks the end of the fasting period of Ramadan and the first day of the following month, after another new moon has been sighted. The Eid falls after 29 or 30 days of fasting, per the lunar sighting. Eid ul-Fitr means the Festival of Breaking the Fast; a special celebration is made. Food is donated to the poor everyone puts on their best, usually new, clothes; and communal prayers are held in the early morning, followed by feasting and visiting relatives and friends.

To non-Muslim exparts, it may all sound a bit dull. Fortunately, non-Muslims are not required to fast which obviously makes things easier. Business life is affected quite a lot. The UAE Labour Law requires companies to reduce working hours by two on working days for all employees. Many companies, however, do not adhere to this rule and will only reduce working time for those fasting. However, all public and government offices will be observing the reduced hours making it more difficult to have documents processed. Also, business in general slows down significantly with fewer client visits and meetings and no major decisions seem to be made during the month of Ramadan. In addition, many expats actually leave the country for holidays during Ramadan.

The shopping malls are strangely silent with all the coffee shops, fast-food outlets and restaurants shut and no music being played anywhere – or at least kept at very low volume.

Most companies will provide a separate dining room for the non-muslims where they can eat their lunch, and possibly even a smoking room, so life here for expats is not really affected that much.

With the UAE authorities usual pragmatic approach to life’s issues, the non-Muslim part of the population can still pretty much carry on with their lives and it will still be possible to eat, drink and smoke during the day, as long as you don’t do it in the face of a fastening Muslim. Doing so is considered a criminal offence and during the past three years, 24 people were arrested for breaking the fast in public in the Emirate of Dubai. The punishment imposed on the sinners is usually a month in jail and/or a 2.000 Dirham fine. Better to avoid offending those fastening and stay safe, unless your car has got a really good layer of tint. Don’t do it – wait till you are safe home behind your shut blinds or drawn curtains. Then you can do pretty much whatever you want.

Just before 7.30pm you will find many expats queuing up outside bars and pubs waiting to get a drink. Alcohol is still available in Dubai during Ramadan and the bars do open (and are usually pretty crowded), howver there will be no live music and if music is played, it will be very quiet. This also goes for Ras Al Khaimah and Fujairah. However, in Abu Dhabi bars will be closed during Ramadan. In Sharjah, there are no bars at all.

Ramadan Kareem means “Ramadan the generous” and refers to all the good fasting and the spiritual insights supposedly brings the faithful. It is a phrase which is used widely in public ads and as a greeting during Ramadan. Well, Ramadan Kareem and happy fasting. Another 25 days to go before Eid and a few public holidays.

- with input from wikipedia.org

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