Chimichurri Steak Sauce, Moutabal and Tabouleh

Jan. 5, 2008— -- The Palace Hotel in Dubai boasts some of the best restaurants in the Middle East.

Its three fine dining options include the Arabic-infused cuisine of Ewaan restaurant, the high-end Thai cuisine of Thiptara, and the Argentine steakhouse, Asado. All three dining rooms have a head-on view of the Burj Dubai.

Here the chefs from Asado and Ewaan share some of their secret recipes.

Chimichurri Steak Sauce

INGREDIENTS:

flat parsley 200 gr

thyme 10 gr

spring onion 50 gr

garlic 10 gr

chilli flakes (Argentine dried chilli, which isn't spicy) 5 gr

salt 5 gr

black pepper 2 gr

corn oil (olive oil can be used to refine the taste) 100 ml

white vinegar 30 ml

PREPARATION:

Finely chop all the ingredients and combine them to make a sauce. Let it rest for at least 8 hours to fully develop the flavor.

Recipe courtsey of Julio Viola, Asado Argentine Restaurant Head Chef

Tabouleh -- Arabic Parsley Salad

INGREDIENTS:

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)

2 tablespoons of fresh mint, chopped

I medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

1/2 teaspoon black pepper

1/2 cup bulghur (cracked wheat), medium grade

6 tablespoons lemon juice

6 tablespoons extra virgin olive oil

Romaine lettuce or grape leaves to line serving bowl (optional)

PREPARATION:

Soak bulghur in cold water for 1 1/2 to 2 hours, until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving

Moutabal – Middle Eastern Eggplant Dip

INGREDIENTS: 3 medium eggplants

2 tablespoons tahini

2 cloves garlic, crushed

2 1/2 ounces yogurt

1 large lemon, juice of

1 dribble olive oil

a few parsley sprigs, finely chopped

a few black olives

PREPARATION:
Pierce the eggplants in a few places with the point of a knife and roast them in the oven at 400°. Skin them while they are still hot.

Squeeze the juice out of them (use a colander), and mash the flesh with a fork or puree it in a blender, adding the rest of the ingredients gradually and tasting all the time.

Pour into a bowl and garnish with the olive oil, parsley and a few black olives.

Recipes courtesy of Yvan Didiot, Ewaan Restaurant Head Chef, Dubai

Ouzi – Lamb Stuffed with Rice

INGREDIENTS:

1 small whole lamb

250g ghee, melted

salt and pepper

100g cinnamon

10 cloves garlic, finely diced and crushed with sea salt

bay leaves

Rice Stuffing: 1 kg partially-cooked long grain or basmati rice

250g ghee

1 cup whole almonds

1 cup pistachios

2 tspn cinnamon

2 tspn nutmeg

white pepper

To marinate the lamb:

Brush the lamb with ghee, rub with salt and black pepper inside and out, dust liberally with cinnamon and the diced, salted garlic. Allow to marinate, overnight if possible.

For the rice stuffing:

Melt the ghee and add the nuts and spices. Add the rice which has been soaked for half an hour in salted water before being partially cooked.

Fill the cavity of the lamb and sew it up.

Cover with a few bay leaves and place in a hot oven (225 degrees) for about 1 hour per kilo or until the lamb is tender. Let it rest for at least 8 hours to fully develop the flavor.

Recipe courtesy of Yvan Didiot, Ewaan Restaurant Head Chef, Dubai