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OSN Brings Ramadan Home

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What to Watch

Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Andy Bates’ Tuna Esfiha

    Ingredients

    For the dough:
    • 500g strong white bread flour, plus extra for dusting
    • ½ teaspoon salt
    • 7g sachet dried yeast
    • 1 ½ teaspoon caster sugar
    • 325ml lukewarm water
    • 50g unsalted butter, softened
    • Semolina flour for dusting
    • 2 egg yolks
    • 1 tablespoon olive oil
     
    For the filling:
    • Olive oil
    • 2 shallots, peeled and finely chopped
    • 2 cloves garlic, peeled and crushed
    • Pinch chilli flakes
    • 2 tins peeled plum tomatoes
    • 1 tablespoon tomato purée
    • 1 teaspoon caster sugar
    • 75g pitted Niçoise olives, roughly chopped
    • Small bunch basil, leaves chopped
    • Sea salt and black pepper
    • 12 anchovies
    • 200g feta cheese, crumbled
    • 4 fresh tuna steaks, 175g each

    Steps

    Serves: 12 esfihas
     
    First make the dough. Tip the flour and salt into the bowl of a freestanding mixer with a dough hook fitted. Combine the water, yeast and sugar in a jug and stir until the sugar has dissolved. Set the motor running on a low speed and gradually pour the mixture into the flour. Knead for 3 minutes then turn the speed up a setting and knead for a further 6 minutes. Once the dough is smooth and elastic, gradually add the soft butter and knead until incorporated. Transfer the dough to a lightly oiled bowl and dust the top with flour. Cover with a clean tea towel or a sheet of clingfilm and leave to rise in a warm place for 1 ½ hours until doubled in size.
     
    Remove the tea towel and punch the dough once to knock the air out. Divide the dough into 12 balls then cover with a clean tea towel and set aside for 1 hour until doubled in size. While the dough is rising, make the sauce. Heat a little olive oil in a heavy-based pan, add the shallots and garlic and fry for 5 minutes until soft. Add the chilli flakes, tomatoes, tomato purée, sugar and olives and bring to a simmer. Cook gently for 25 to 30 minutes until thickened. Stir through the basil and season to taste. Set aside to cool.
     
    Preheat the oven to 200°C. Dust the work surface with semolina flour and roll the dough out into small rounds, about 1 centimetre thick. Using your fingertips, press and turn the centre of each dough ball to create a rim around the edge (it should resemble a small, deep sided pizza).
     
    Lay on baking sheets and leave plenty of space between each one as they will rise during cooking. Spoon a little sauce into the centre of each disc of dough then top each with and anchovy and a little feta cheese. Mix together the egg yolks and oil and brush over the edges of the dough.
     
    Bake for 10 to 12 minutes until risen and golden. Remove from the oven and leave to rest for a couple of minutes. Just before the esfihas are ready, preheat a griddle pan over a high heat. Rub the tuna steaks with a little oil and season with salt and pepper. Griddle the tuna for 30 seconds on each side (or slightly longer if the steaks are thick) then set aside to rest. Slice the tuna thinly, arrange over the top of the esfihas and serve.