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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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    Reza Mahammad’s Spiced Lamb Cutlets

    Ingredients

    8 bone rack of lamb, French trimmed and cut into individual cutlets
     
    For the first marinade:
    • 2 tbsp garlic-ginger paste
    • 1 tsp red chilli paste
    • 1 tsp finely-chopped coriander roots
    • Juice of half a lemon
     
    For the second marinade:
    • 6 tbsp thick Greek yoghurt
    • 4 tbsp fried onions, ground with approx 2 tbsp water along with 1 tbsp finely-chopped mint (to create a paste)
    • 1-2 tsp garam masala
    • 1 tsp finely chopped chillies
    • Salt, to season

    Steps

    Place the lamb cutlets in a mixing bowl and add all the ingredients for the first marinade:. Combine thoroughly. Set aside to marinate for half an hour.

    Add all the ingredients for the second marinade and combine thoroughly, massaging well into the lamb.
    Allow this to marinate for a minimum of two hours or, if you have the time, overnight.

    Preheat oven to 220°C. Place the cutlets on to an oiled wire rack over an oven tray and roast for 6-8 minutes, basting regularly with the excess marinade. The lamb should be pink.

    Leave to rest for 2 -3 minutes. Serve with coriander, walnut chutney and salad.

    Inactive prep time: 2 1/2 hours (or overnight)