Straight From Kitchen: Mouthwatering Mediterranean Delicacy - Le Meridien | The Daily Star
06:59 PM, November 03, 2016 / LAST MODIFIED: 07:04 PM, November 03, 2016

Straight From Kitchen: Mouthwatering Mediterranean Delicacy - Le Meridien

The recipes have been prepared by Md. Moniruzzaman, Head Chef, Olea Restaurant, Le Meridien, Dhaka.

Egyptian Style Fatta


500 gm Veal feet without bone, 1 pc Arabic Bread (pita bread)

140 gm Basmati rice, 20 gm garlic

5 gm cardamom, 5 gm bay leaf

5 gm white-pepper powder, 10 ml white vinegar

10 ml corn oil, Salt as required


Take the properly cleaned, hairless, veal feet. Place in a pot of water and add cardamom and bay leaf, allowing them all to simmer for four hours. Once it’s done, stop cooking and add seasoning.

Next, make some steamed rice and croutons, along with the Arabic bread.

Finally, assemble the rice, croutons, veal feel in one dish and add some sauce with brown garlic and white vinegar.

Chicken Beyti Kebab


200 gm chicken, 10 gm onion

10 gm garlic, 10 gm Arabic spice (crushed paprika, cinnamon, cardamom)

Salt to taste, 5 gm black pepper powder

20 gm red capsicum, 5 gm paprika

20 gm yellow capsicum

20 ml Olive oil, 4 pcs Toshka


Mince some chicken and make sure that it is not too water. Set aside and chop some onion, capsicum and parsley.

Get rid of excess water from the chopped vegetables and add with the chicken. When they are all mixed well, add seasoning, saffron and then shape the meat into pieces fit for a kebab.

Finally, set the kebabs to grill until they turn a fine golden brown. Serve immediately, with tohka, grill capsicum, harissa and garlic mayo.

Kebab E Mahi


(These ingredients include the spices for the marinade)

100 gm White snapper, 50 gm scallops, 50 gm shrimps

30 gm mixed capsicum, 2 gm pepper

Salt as required, 1 pc lemon

30 gm onion, 20 gm garlic

20 ml Olive oil, 8 gm Sumac powder

½ gm Saffron


First, assemble the king prawn, sea scallops and white snapper, together. Marinate these items for an hour. Then assemble some mixed capsicum, onion, tomato and cut them all into cubic shapes. When done, put them all into the skewer as follows: prawn, capsicum, scallop, onion, white snapper and tomato.

Alongside, prepare some rice with tomato paste, cinnamon, cumin, coriander, seasoning, green peas and olive oil.

Grill the kebab until it turns a nice golden colour. Afterwards, put the kebab in the oven for 3 minutes at 180 degree Celsius.

Serve with harissa sauce and brown rice.


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