2 Middle Eastern Style Recipes to Try This Ramadan

Mughrabiah with potatoes in tomato sauce

Ramadan generally sees us getting out the long-standing recipes for those special dishes that are usually synonymous with Iftars. Countries all around the Middle East have Ramadan specialties, from Harees in the UAE and Sanboosa in Saudi Arabia to Fattah in Egypt and Fattoush in Lebanon. And while we all look forward to smelling and biting into those familiar traditional dishes, it’s also great to taste other platters from the region, especially if they’ve been given a mouthwatering twist.

Here are two filling and delicious MAGGI^® recipes to try if you want to pleasantly surprise your beloved family and friends this Ramadan.

Tomato Moghrabiah with Potatoes

Ingredients:

• 7 tbsp. vegetable oil 
• 1 medium onion, finely chopped
• 300g beef cubes
• 3 tbsp. tomato paste
• 3 medium tomatoes, diced
• 2 tsp. caraway seeds
• 2 cubes MAGGI^® Chicken Stock
• 4 cups hot water
• 1 bay leaf
• 1 stick cinnamon
• 1 tsp. ground black pepper
• 2 medium potatoes, cut into 1cm cubes
• 1kg chicken with skin, cut each into 8 pieces
• 16-18 shallots or very small onions, peeled

Directions:

1. Heat two tablespoons of vegetable oil in a pot. Sauté potato cubes until golden brown. Remove and set aside to drain excess oil.
2. Using the same pot, add onions, beef cubes and cook for 10 minutes until lightly browned.
3. Add tomato paste and sauté for an additional two minutes.
4. Add tomatoes, MAGGI^® chicken stock, water, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hour or until the meat is cooked. Add shallots, lower heat and simmer to keep warm.
5. Meanwhile, place the chicken pieces in an oven tray and roast for 45 minutes until golden brown.
6. In a large pot, heat the remaining three tablespoons of vegetable oil. Add the dried moghrabieh and fry on low heat with constant stirring until grains turn golden brown.
7. Gently pour a cup of soup from the meat, stir from time to time until it is completely absorbed.  Repeat the step until the moghrabieh is tender, but not too soft.
8. Mix in some of the shallots and meat to the moghrabieh grains and remove from heat.
9. Pour the remaining stock in a serving bowl. Add half of the fried potatoes, onions, and the cooked meat.
10. Place the moghrabieh in a large serving dish, the hot grilled chicken on top and garnish with remaining fried potatoes and serve the sauce on the side.

Upside-Down Pumpkin and Lamb Couscous 

 Ingredients:

• 800g pumpkin, peeled and cut into medium parts 
• 1 kg lamb meat, boneless and cut into medium parts 
• 1 big onion, chopped 
• 3 cups of couscous 
• 3 cups hot water 
• 1 tsp. black pepper 
• 1 tsp. ginger 
• ½ tsp. nutmeg 
• ½ tsp. cinnamon 
• 2 cubes MAGGI^® Chicken Stock
• 3 tbsp. parsley, chopped 
• 3 cups hot water
• 2 tbsp. canola oil  
• Roasted almonds to garnish 
• Pomegranate seeds to garnish 

Directions:

1. In a large deep pan, heat the oil and add in the meat. Cook until golden brown. 
2. Add the onion, MAGGI^® chicken stock and spices, about 1 cup and half of water. Cover and keep cooking for 30 minutes on low heat. 
3. Add the pumpkins and parsley. Mix well. 
4. Top with couscous, and gradually add the hot water. 
5. Cover the pot and let it cook on very slow heat for 15 minutes. 
6. Let cool before turning it upside down on the serving plate. 
7. Garnish with almonds and pomegranate and some extra chopped parsley.