Serves one Ingredients For the fish 280g safi (local fish) 20g tomato paste 10g ginger-garlic paste 10ml fresh lemon juice 5g turmeric powder 3g Arabic spice masala 3g dill leaves 3g coriander leaves 3g salt 3g pepper
For the muhammer rice 40g sugar 100g of pre-cooked long-grain rice Pinch of cardamom powder
For the fruit sauce 10g of salted butter 2g dried apricots 2g prunes 2g raisins 5ml of fresh lemon juice Pinch of sugar
Method for the fish • Slit the fish in the centre, ready to marinate.
• In a separate bowl, add the rest of the ingredients for the fish and combine to make a smooth paste.
• Season the fish with salt and pepper, then rub on the marinade.
• Allow to marinate for one hour.
Method for muhammer rice • Heat a pan over a medium heat and add sugar to caramelise it.
• Stir in the cooked rice as you sprinkle in a pinch of cardamom powder. Cook the rice until the caramel is completely absorbed.
Method for the fruit sauce • Melt the butter in a pan and add all the dried fruits. Sauté well.
• Season the mix with lemon juice and a pinch of sugar, then remove from the heat.
To serve • Grill the marinated safi in a pan, searing it for four minutes on each side on a medium heat.
• Place the Muhammer rice in a pyramid mould and release it onto the plate.
• Place the fish on top and drizzle the fruit sauce on top.
• Garnish with caramelised lime and cherry tomatoes. Serve hot.
Honey Beehive Recipe by Chef Susy Massetti of Masso and The Palace Boutique Hotel
Serves six to eight Ingredients For the dough 3 cups flour 5 tbsp powdered milk ¼ cup oil ¼ cup sugar, granulated 1 tbsp instant yeast 1 tsp salt 1 tbsp baking powder Lukewarm water (as much as needed to form a soft, slightly sticky dough)
For the sugar syrup ½ cup sugar, granulated ½ cup water ½ cup honey
For the filling 250g cream cheese
For the egg wash 1 egg yolk 1 tbsp milk Black and white sesame seeds, to garnish
Method for the dough • Mix all dough ingredients together to form a soft mixture. This shouldn’t take more than ten minutes.
• Place in a lightly oiled bowl and cover with lightly oiled plastic wrap.
• Let it rise in a warm place (23-25°C) until it’s doubled in size. Two hours should be enough, but it could be less or longer depending on the temperature of your kitchen.
Method for the syrup • Boil the sugar in a saucepan with water for about 15 minutes or until slightly thickened. Add honey and mix well.
To serve • Preheat the oven to 180°C before shaping the dough into small balls (the size of a small apricot) and stuff them with the cream cheese.
• Starting from the centre, place the balls in an oiled pan next to each other until it looks like you’ve formed a beehive.
• Brush with the egg wash and sprinkle with black and white sesame seeds.
• Bake until golden brown (about 18 to 20 minutes).
• Pour the syrup over and cover with foil to let it soak. As a variation, add rose water to the dough mix and three tablespoons of rose jam to the cheese stuffing and rose water to the syrup. Sprinkle with crushed pistachios instead of sesame seeds.