Fattoush salad
Friday, July 27, 2012

Kitchen Classics

Manish Law

Executive chef, 
Sheraton Dubai Creek Hotel & Towers


Serves: 4


Cucumber                200 gm

Tomato                    150 gm

Onion, white             100 gm

Mint                         25 gm

Parsley                    25 gm

Radish, red              50 gm

Pepper, green           75 gm

Pepper, red              75 gm

Arabic lettuce           200 gm

Cabbage, red           50 gm

Ruccola                   100 gm

Arabic croutons        75 gm 

For the dressing:

Olive oil                   100 ml

Lemon juice              40 ml

Vinegar                    50 ml

Sumac                     25 gm

Salt                          20 gm

Pomegranate molasses   20 ml


To prepare the dressing, infuse olive oil in lemon and vinegar.

Add the rest of the ingredients to the mixture to finish the dressing.

Cut all the fresh vegetables into a large, clean bowl.

Pour the dressing into it. Mix gently to prepare the salad.

Arrange the salad mix on a platter and garnish it with the mint leaves and Arabic croutons.


Serves: 4


Lamb meatball               800 gm

Tomato, peeled              1.25 kg

Onion, large, chopped    200 gm

Tomato paste                 25 gm

Chicken stock                80 ml

Salt                               30 gm

Pepper                          15 gm

Olive oil                         80 ml

Coriander, fresh             30 gm

Pine seeds                    20 gm 


Place the seasoned meatballs in a roasting tray and sprinkle a little olive oil on it. Roast it in the oven for about 20 minutes.

In the meantime, pour olive oil in a hot pan; add the onion and sauté till transparent.

Then add the tomato paste and peeled tomato, and bring to a boil.

Cook the stew till it simmers then add the roasted meatballs and the chicken stock to it.

Simmer the stew for 20 mins and remove.

Place meatballs with sauce in a casserole and garnish with pine seeds and fresh coriander. Serve hot.


Serves: 4


Chicken, cubed               1.6 kg

Lemon juice                    20 ml

Tomato paste                  30 gm

Garlic sauce                    30 ml

Garlic, chopped              35 gm

Olive oil                          20 ml

Plum tomato, whole        40 gm

Parsley                           20 gm



Prepare the marinade by mixing the garlic and garlic sauce with the lemon juice and tomato paste.

Mix the marinated sauce gently together with the chicken, and skewer it.

Place the skewered chicken on the barbeque grill till done.

Place the cooked chicken kebab on a platter and garnish with roasted plum tomato and fresh parsley. Serve hot.



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