< Previous120 Harper’s Bazaar Qatar Spring 2024 FOOD FOR THOUGHT Dalia Dogmoch Soubra shares a few timeless Palestinian recipes that were passed down to her by her mother and grandmother; dishes full of both meaning and memories MAMI’S QUICK MAKLOUBEH Serves 4 • Prep and cook time about 30 minutes Traditional Palestinian Makloubeh takes hours to cook as the lamb is braised for tenderness. This is my mother’s version which uses minced lamb and cooked rice as we used to love the dish so much she had to cook it frequently and quickly. 4 medium sized aubergines 100ml or more Palestinian olive oil 1 tbsp tomato paste 1 tsp sugar 1 tbsp 7-spice 2 tomatoes, deseeded and chopped 1L chicken stock 1 large onion, chopped 2 garlic cloves minced 500g minced lamb 1 tsp cumin 1 tsp cinnamon ½ cup toasted pine nuts, divided 3 cups cooked Egyptian rice, hot ¼ cup toasted almonds Parsley for garnish Salt and cracked pepper to taste 1. Peel the aubergines and cut them into slices. Heat a little olive oil in a large stockpot over a medium heat. Add the tomato paste, and cook for a minute stirring in the sugar, spice, tomatoes and stock; season to taste and simmer for a few minutes. In a frying pan add olive oil, and fry the aubergines until golden brown on each side. Add to the tomato stock and simmer-cook the aubergine until tender but still holding its shape. 2. Heat two tablespoons of the olive oil in a large sauté pan over a medium heat. Add the onion and cook, until translucent. Add the garlic and cook until fragrant, then add the meat, cumin, cinnamon and pine nuts. Cook, stirring it to break up the meat, until it is cooked through. Season to taste with salt and pepper and remember to keep it warm. 3. Line a 25cm (10 inch) spring-form pan with clingfilm. Remove the aubergine for the tomato stock. 4. Make the first layer with aubergine, add a layer of hot cooked rice, and top with a layer of the minced meat. Repeat these steps until all the ingredients are used. Press the cake firmly, invert a plate over the top of the pan and turn over the ring mould. 5. Loosen the ring and unmould the cake. Top with some sauce (if you wish), toasted pine nuts, almonds, then garnish with the parsley and serve. Sahtein! 1 1 FOLLOW @DALIASKITCHEN ON INSTAGRAM AND X FOR MORE RECIPES HBQ_034_120to121_Dalia_13160443.indd 12029/01/2024 21:25121 Harper’s Bazaar Qatar Spring 2024 Your LIFE 2 TETA’S MUSAKHAN Serves 4-6 • Prep and cook time 1h 15 mins 240ml Palestinian olive oil 10 onions, chopped 2 whole chickens 80g sumac powder, (depending how fresh your sumac tastes, so adjust more or less accordingly) Salt and cracked black pepper to taste 500ml water 3 large, thick tannour or bread loaves 100g toasted pine nuts 1. In a large stockpot, heat the oil over a medium-high heat. Add the onions and cook, stirring occasionally, until translucent, for approximately 6-7 minutes. Add the sumac, season with salt and pepper and set aside. 2. Preheat the oven to 200˚C. Season the chicken all over with salt and pepper. Heat the additional two tablespoons of oil over a medium high heat in a sauté pan large enough to fi t the chickens in a single layer. Brown them well on all sides. 3. Add a cup of the water, cover, reduce the heat to low and simmer, turning once. This should take approximately for 40 minutes or until tender. Make sure to check the liquid level, adding more if needed. 4. Once cooked, retain ¼ cup of the cooking broth, strain and set aside. When cool enough to handle, remove the meat from the entire chicken, discard the bones and skin and mix the pulled chicken with one-third of the cooked onions. Lay the bread on a baking tray with sides, then top with the chicken-onion mixture. 5. Cover with the remaining onions, drizzle with some of the stock that has cooked with the chicken and olive oil, then place in the oven for 10 minutes. Sprinkle with toasted pine nuts and serve. Sahtein! FATTEH Serves 4-6 • Prep and cook time 1h 15 mins 2 medium chickens, cut into pieces with bone and skin 1.5L-2L water 1 tbsp cardamom 1 tbsp salt 1 teaspoon cracked black pepper 1 cinnamon stick 2 bay leaves For the yoghurt sauce: 1.5kg low fat yoghurt 100ml water 2 tbsp tahini (sesame paste) 1 garlic clove – using a garlic press Salt and pepper to taste 1 large arabic fl at bread ¼ cup toasted pine nuts ¼ cup toasted almonds ¼ cup freshly chopped parsley 1. Place the chicken and water in a large stockpot on a high heat, making sure that there is enough water to just cover the chicken. Add the cardamom seeds, salt, pepper, cinnamon stick and bay leaves and bring to the boil. 2. Reduce the heat to low, cover the pot, and simmer until the chicken is tender. This will take approximately 45-60 minutes. When cool enough to handle, remove the skin and take the chicken meat off the bone. 3. Take 1 cup of the chicken broth, pass it through a sieve and simmer it in a small saucepan over a high heat until reduced by half then set it aside. 4. While the chicken is cooking, whisk the yoghurt with the water to loosen it up a little. Add the sesame paste, garlic, salt and pepper to taste and whisk well then set it aside. 5. Cut the Arabic bread into squares, and sauté them in a pan with a little oil or toast them in the oven and set them aside. 6. Assemble the dish by layering a serving dish with a little of the yoghurt mixture, place the chicken on top, drizzle some reduced stock, add more yoghurt and top with the toasted bread, nuts and parsley. Enjoy! 3 3 2 PHOTOGRAPHY : EFRAIM EVIDOR. STYLING: CHARLOTTE MARSH-WILLIAMS. DALIA WEARS: DRESS, QR2,675, MAX MARA.NECKLACE, DALIA ’S OWN: FOOD IMAGES: SUPPLIED HBQ_034_120to121_Dalia_13160443.indd 12130/01/2024 14:12122 HarpersBazaarArabia.com Februaryt 2021 PHOTOGRAPHY : EFRAIM EVIDOR. STYLING: CHARLOTTE MARSH-WILLIAMS Bucket Fendi’s origami bag is determining fashion’s fate, with a game plan that sits perfectly on your sleeve rather than up it... Fortune Teller Charm Bag, QR1,890, Fendi WINNER,WINNER 122 Harper’s Bazaar Qatar Spring 2024 HBQ_034_122_Fendi_13162867.indd 12229/01/2024 21:26How do we talk about design? Emotionally Rationally Salone Internazionale del Mobile EuroCucina | FTK, Technology For the Kitchen International Bathroom Exhibition International Furnishing Accessories Exhibition Workplace 3.0 | S.Project SaloneSatellite 16–21.04.24 Fiera Milano, RhoNext >