Member recipe by lisawlodyka
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- 200g Minced chicken
- 50g Fresh tomato
- 20g Fresh zaatar (a Middle Eastern mix of oregano, thyme, sesame seeds and other herbs)
- 10g Thyme
- 10g Garlic
- 10g Lemon zest
- 10g Salt
- 10g White pepper
- 10g Black pepper
- 10g Cumin powder
- 50g Wild mushroom
- 50g Fresh white mushroom
- 10g Vava beans (or broad beans)
- 20g Butter
- 30g Akkawi cheese (a soft white brie type cheese)
- 20g Cheddar cheese
- 1 Thin slice of baked potato
- Sauce preparation Put the butter in a small pan and cook half the quantity of the wild and white mushrooms.
- Add salt, white pepper and black pepper with a little water, and boil for 10 minutes.
- Afterwards, put it in a blender and mix well.
- Then cook the rest of the mushrooms and the vava beans with butter for 3 minutes.
- Chicken kofta preparation Finely chop the tomatoes, thyme, garlic and zaatar, and add to the lemon zest, salt, cumin powder, black pepper and mix it together.
- Take 100g of the minced chicken and mould it into a ball creating a hole in the centre.
- Stuff the hole with Akkawi cheese and close it up tightly.
- Once this process has been repeated with all the chicken, put it in the oven until golden brown at 180c.
- Once cooked throughout, take it out of the oven and put the cheddar cheese on the top.
- Presentation Put the mushroom sauce at the bottom of a deep plate. Then put the chicken kofta on top and pour the sautaeed mushrooms and vava beans around the edge. Garnish with a thin slice of baked potato on the top. This delicious recipe was created by Head Chef Emad Fares Zalloum of Al Iwan in Burj Al Arab - Dubai.
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