Learn the ways a chef would cook in your kitchen. For the love of home-cooked meals during the Holy Month of Ramadan, Chef Francesco Dimonte, Head Chef at Ballaro of Conrad Dubai, shared his version of the 3 famous Arabic dishes.

In addition, we’ve got a unique take on Kibbeh by The Right Bite Nutrition Centre. All you have to do is follow the instructions.

For the sauce

– 1.5 kg yogurt

– 115g starch, dissolved in ½ cup water

For the kibbeh paste

– 400g fine bulgur, fine cracked wheat

– 250g ground beef

– 1 Onion, finely chopped

– 10g allspice

– 5g cumin

– 5g salt

For the stuffing

– 0.5kg ground beef

– 100g onions, finely chopped

– 20g vegetable oil

– 20g pomegranate syrup

– 10g allspice

– 5g salt

Directions:

For the Kibbeh Paste: Wash the cracked wheat in warm water. Remove and strain by squeezing out the water if necessary.

Mix the cracked wheat with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough. You can add a bit of water if the paste gets too sticky.

Shape Kibbe paste into balls about the size of an egg. Holding the ball in one hand, form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.

Fill the hole with 2 tsp of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.

For the sauce: In a deep pot, strain the yoghurt and add the dissolved starch to it.

Place pot over medium heat and stir the yoghurt continuously in the same direction until it boils and starts to thicken. It is important to stir continuously for the yoghurt not to stick.

Drop the kibbeh rolls in the boiling yoghurt one at a time and reduce heat. Allow kibbeh to simmer and cook for fifteen minutes. Do not stir. Remove pot from heat and serve immediately.