Local champion of traditional Emirati cuisine and Jumeirah’s executive oriental chef at Jumeirah Zabeel Saray, Chef Musabbeh Al Kaabi has an impressive culinary career spanning 20 years, and has become a prominent, passionate spearhead for the region’s delicacies both on local and international television series. Below, he takes you through three of his favourite recipes to create the perfect feast to share with your loved ones at home.

A simple yet refreshing rocca and radish salad

Ingredients:
A hand full of rocca leaves
1 white radish
1/2 a red beetroot
3 red radishes
2 sprigs of mint leaves
3tbs molasses syrup
Dash of lemon juice
Pinch of sumac powder
2tbs of olive oil
Pinch of salt

Method:
Take all of the vegetables and cut them into slices. Place them in a bowl and mix with the lemon juice, sumac, salt, olive oil and molasses.

Traditional local spices to enhance any dish

Ingredients:
1tsp of ground black pepper
1tbs of paprika
1tbs of ground cumin seeds
2tsp of ground coriander seeds
2tsp of ground cloves
2tsp of ground nutmeg
2tsp of ground cinnamon stick
2tsp of ground cardamom
4 bay leaves

Method:
1.Roast all of the ingredients together in an oven-proof dish in the oven at 160 degrees for 10 minutes
2. Take the dish out and let it cool at room temperature for 60 minutes, then pour it into a pot
3. Add the special local flavour to your food as you wish

Succulent baby lamb shank machboos

Ingredients:
1 lamb shank
200grams of basmati rice
2 chopped tomatoes
1 chopped red onion
3 cloves of garlic, chopped
Small bunch coriander, chopped
2tbs of local ghee
3tsp of local spices
2 dry lemons
2 cinnamon sticks
1 bay leaf
3 whole cloves
Small piece of mashed ginger
2 cups of water
2tbs salt
1tbs black pepper

Method:
1. Heat the ghee and add the ground spices, then add the onion and garlic and sauté until you get a golden colour
2. Add the lamb shank and sauté it in on both sides. Add the tomato, ginger and the local spices, cook for 10 minutes then add the water
3. Leave it cooking for 45 minutes. Check the lamb and if it’s cooked then add the rice, coriander and salt. Leave to cook for a further 15 minutes
4. Leave it to rest in the pot before you plate it
5. Garnish with fresh mint leaves
6. Serve it hot with yogurt cucumber sauce

Balaleet with ice cream and chocolate sauce

Ingredients:

2 cups of vermicelli
1 cup of shop-bought chocolate sauce
1 scoop of vanilla ice cream
1tsp cinnamon powder
1tsp of cardamom powder
3 strands of saffron
3tbs of local ghee
3 crushed pistachios
1 ½ cup of water
1 sprig of fresh mint

Method:
1. Heat a pot and add the ghee. Sauté the vermicelli until it’s golden brown, then add the water, cinnamon and cardamom
2. Boil until the vermicelli is cooked
3. Strain the water
4. Add the saffron, then cover and leave to simmer for 5 minutes
5. Place the vermicelli in a bowl and put a scoop of vanilla ice cream on top
6. Garnish with chocolate sauce, crushed pistachio and mint leaves


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