3 Of Dubai's Most Celebrated Chefs Share Their Secret Recipes

So we can all cook like pros!
3 Of Dubai's Most Celebrated Chefs Share Their Secret Recipes
The dessert bar at STAY by Yannick Alleno at One&Only The Palm
By Kavita Srinivasan -

If you're planning to throw an Iftar to impress your friends and family this Ramadan, or are having all of your friends and family over for an Eid feast, we've got you covered. Cosmo spoke to some of Dubai's most famous chefs and convinced them to share their culinary tricks. Here are a few delicious recipes you can whip up at home!

Chef Colin Clague: Turkish Lamb Manti With Tomato, Yogurt and Thyme

After working at Zuma, Qbara and Jean Georges, the famous chef is now the Executive Chef at Ruya at the Grosvenor House, where he pays homage to Turkish food with inventiveness and flair. He shares one of his go-to-recipes with Cosmo.

450g Pasta Flour
6 Fresh Egg Yolks
2 Eggs
Extra Virgin Olive Oil

480g Lamb, minced
42g Onion Powder
Freshly Ground Black Pepper, to taste
Ground Cumin, to taste
Maldon Sea Salt, to taste
20g Flat leaf Parsley

Paprika Butter
1/3 cup Clarified Butter
2 teaspoons Sweet Paprika
Maldon Sea Salt, to taste

Tomato Paste
1400g San Marzano Tomatoes (3 cans)
9g Salt
50g Extra Virgin Olive Oil
1g Garlic Clove, germs removed, smashed to a paste

Garlic Yogurt
500g Turkish Labnah
40g Roasted Garlic Puree
1/2 Lemon 
Freshly Ground White Pepper, to taste
Maldon Sea Salt, to taste

For the Spice to Blend
5g Turkish Red Pepper
5g Ground Cumin
5g Dried Thyme

To Serve:
Lamb Stock
Assorted Cresses
Picked Herbs
Crispy Garlic

1. Place the tomato in food mill with large holes. Shake out excess tomato juice (about a pint). Mill the remaining tomato for total extraction (a little more than 1400g). Weigh out 1400g and combine with remaining ingredients.
2. For the pasta: Combine all in a Hobart with a dough hook, process until the dough comes together. Then knead for nine minutes and remove from the bowl, wrap tightly in cling wrap and rest at room temperature for 30 minutes. Roll out pasta as thinly as possible without tearing and make a one-inch square mantis with as much filling as possible before sealing place one piece of thyme on top of the lamb. Seal in the traditional way.
3. For the lamb filling: Mix all the ingredients together until well blended and set aside.
4. For the paprika sauce: Combine melted butter and paprika until well blended. Keep warm until ready to use.
5. For spice blend: Mix spices together in a small bowl.
6. For the garlic yogurt: Whisk the roasted garlic puree into the Turkish Labnah. Correct the seasoning with freshly ground salt, pepper and add the
lemon juice.
7. To serve, bring the lamb stock to a rolling simmer until cooked. The, bring the tomato sauce to the boil and reheat the paprika butter with little dried mint. When manti is cooked, add the paprika butter and toss and adjust the seasoning accordingly. Spoon the tomato sauce into the bowl and place the manti on top. Drizzle over the garlic labnah and finally sprinkle with the spice mix and garnish with the herbs and cresses.

Chef Naima: Lamb Couscous with Vegetable

This talented chef spearheads Tagine at the One&Only Royal Mirage and is famous for her fragrant, spiced and delicious fare.

1.5kg Lamb shoulder
500g Carrots
500g Turnips
500g White cabbage
500g Zucchini
250g Pumpkin
500g Onions
2kg Couscous Semolina (taous)
100ml Oil
2tsp Salt
500ml Argan oil
1 pinch Ginger
1 pinch Moroccan saffron powder for colouring
500g Tomatoes
1 bunch Flat-leaf parsley
1 bunch Coriander
Salt and pepper to taste

1. Scrape and have the carrots lengthways, peel the turnips and cut into quarters, quarter the cabbage, cut the zucchini into sticks, peel the pumpkin and cut into large pieces, and slice the onion thinly.
2. Put the semolina on a plate, using your fingers gradually work in a little hot water. The, pour some argan oil into your hand and spread it through it. Rub the semolina with your hands once again.
3. Fry the lamb shoulders on a low flame. Let part of the couscous simmer, add the onions and cover with water bring to boil.
4. Put the semolina into the strainer part of the couscous steamer and put the strainer onto pan below. Cover and steam the semolina for 15 minutes. At the end of the 15 minutes, season the meat with salt, pepper, ginger and saffron.
5. Add carrots, turnips and a large glass of water, steam the semolina into 15 minute-long sessions. Between each stage, work in a little cold salt water and oil.
6. Once the vegetables are half cooked, add zucchini, halved tomato, pumpkin, cabbage, parsley and coriander and continue to cook the semolina.
7. Arrange in a dome on a serving platter. 

Chef Yannick Alleno: Flaked cod “true” Viroflay style

This Michelin starred chef's restaurant STAY by Yannick Alleno at One&Only The Palm, is the place to go for die-hard gourmands. His recipes may be complex, but if you're a whiz in the kitchen you'll probably be able to whip it up Michelin-star style in no time.

Spinach puree
600g spinach

Button mushroom cooking
2 button mushrooms
30g salted butter

Finish and assembly
100g scamorza cheese
400g green tomato extraction
200g celeriac extraction
40g spinach shoots
White stock
Salt, freshly ground pepper

1. Cod: Fillet the cod, remove the skin, then form four portions, 100 g each. Set aside in the refrigerator.
2. Spinach puree: Remove the tails from the spinach, wash, then blanch. Cool immediately then set the cooking water aside. Put in a Thermomix to make a puree. Set aside in the refrigerator.
3. Cooking the button mushrooms: Cut the stems from the mushrooms. Add the salted butter inside the mushroom top. Cook in the oven at 170°C for 15 min. Set the cooking juice aside.
4. Finish and assembly: Melt the scamorza cut into cubes in the white stock to obtain a smooth consistency. Keep warm. Mix the green tomato extraction with the celery extraction and the spinach puree. Season. Steam cook the cod for five min. Flake delicately. Place the spinach soup in the bottom of a plate. Add the flaked cod, then the spinach shoots on top. Pour a thread of melted scarmoza on top of the spinach shoots.