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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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    Donal Skehan’s Salmon Gravadlax

    Ingredients

    • 2 halves of salmon fillets, scaled
     
    • For beetroot cure:
    • 2 large raw beetroot, peeled and quartered
    • 2 good handfuls of fresh dill, roughly chopped
    • 6 tbsp sea salt
    • 9 tbsp caster sugar
    • 1 tbsp honey
    • 2 tbsp freshly ground black pepper
    • 1 tbsp wholegrain mustard
    •  
    • For the cucumber pickle:
    • 4 tbsp caster sugar
    • 4 tbsp cider vinegar
    • 1 cucumber, thinly sliced
    • 1⁄2 tbsp salt
    • 1 small shallot, very thinly sliced
     
    • For the dill crème fraiche:
    • Good handful of fresh dill finely chopped
    • 200g crème fraiche
    • Juice of 1⁄2 lemon
    • Good grinding freshly ground black pepper
    • Swedish crisp bread, to serve
    • Fresh watercress and dill sprigs, to garnish

    Steps

    For the beetroot cure, blitz the beetroot to a smooth puree and put in bowl. Combine the dill, sea salt, caster sugar, honey, black pepper and mustard. Roll out a large piece of cling film and sprinkle the base with 1/3 of the beetroot mixture.

    Place one side of the salmon skin side down on the beetroot mixture and top half the remaining mixture. Place the second fillet on top, flesh side down and sprinkle with the remaining dill mixture. Wrap the salmon tightly with the cling film and give it an extra layer if you need to.

    Place the wrapped parcel in a high-sided dish and weight it down with a plate and some full cans or whatever heavy item you have to hand. Leave the salmon to cure in the fridge for up to 5 days turning half way through. The dish will fill with juices but don’t be too concerned about draining them until you are ready to serve.

    For the cucumber pickle, in a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallots and then add the cucumber slices. Cover with cling film and leave in the fridge for at least 2 hours or overnight.

    For the dill crème fraiche, mix the dill, crème fraiche, lemon juice and black pepper in a bowl. Cover with cling film and leave in the fridge for at least 2 hours or overnight.

    When you are ready to serve, remove the package from the salmon and wipe clean of the juices. Separate the sides and slice thinly with a large knife.

    Place Swedish crisp bread on each serving plate and top with the slices of beetroot gravadlax and dollops of the dill crème fraiche and a small mound of cucumber pickle to each one. Garnish with the watercress and dill sprigs to serve.