| 41 40 | Experience Emirati Cuisine Toum Ingredients Garlic cloves 26 gm Salt 4 gm Lemon juice 12 ml Water 12 ml Oil 120 gm Instructions 1. Cut the garlic lengthwise and remove the germ. 2. Place the garlic and salt in the food processor. Pulse in short bursts until finely minced. 3. Add half of the lemon juice and continue processing until a paste begins to form. Add the rest of the juice and process until smooth. 4. With the tood processor running, slowly add 40 grams of oil, then add 4 ml of cold water. Repeat this process until all the water is incorporated. 5. Transfer to a container and store in the refrigerator. 6. If the emulsion breaks, it can be fixed with one egg white or 30 ml of aquafaba and 2 garlic cloves. Start over with either option, adding the split mixture slowly into the food processor. Ghouzi Rice Ingredients Rose water 10 ml Salt 6 gm Oil 100 ml Chicken stock powder 10 gm Yellow food coloring 1 ml Basmati rice 400 gm Red onion 20 gm Corainder leaves 10 gm Mint leaves 1 gm Garlic cloves 6 gm Green capcium 20 gm Red capsicum 20 gm Yellow capsicum 20 gm Ginger/garlic paste 80 gm Carrot 20 gm Green chill 4 gm Chicken stock cube 12 gm Coriander seed 1 gm Peppercorn 1 gm Cinnamon stick 1 gm Cloves 3 gm Fenugreek 1 gm Green cardamom 5 units Bay leaves 4 units Cumin seeds 1 gm Star Anise 2 units Loumi 2 units Cinnamon powder 1 gm Ghee 10 gm Instructions 1. Rinse the rice under running water and then let it soak for 30 minutes in a bowl with water. 2. Add the oil to a pot and heat it up. Add the spices and cook for 30 seconds. Add the vegetables and mix well. 3. Add 1.250 liters of water per kilogram of rice to a pot and bring to a boil. Add the rice and cook until it's 70% done. Strain the rice and transfer it to the pot with the vegetables. 4. Mix the rose water with the food coloring and pour it over the rice to achieve a two-tone color. 5. Add the coriander and mint leaves and seal the pot with aluminum foil. Cook for an additional 15 minutes on low heat. Turn off the heat and let it stand for 5 minutes before serving.
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