Qatar has an incredible array of home cooks from all sides of the globe. Check out this Mediterranean inspired recipe by Archana Poonacha plus a Sri Lankan family favourite from Mahdiya Farook.
Our cooking series features Qatar’s diverse and talented home chefs with a passion for food. If you’d like to be featured in our series please share your food photo on Instagram and tag @ilqlive @mama_baba_ganoush plus the hashtag #qatarhomecooks
Has Covid19 changed the way you cook at home? During quarantine, I have had ample time to gain a better perspective on things I love to do. I have always been passionate about food but I never took a step to elevate my passion. I have started a page to share my love of flavours and food. I hope to spread love in a small way with everyone.
What is your dish? Mediterranean baked sweet potatoes - stuffed with two delicious fillings and packed full of Mediterranean flavours!
Why did you choose this dish? I hail from Coorg - the Scotland of India. With lush forests and plantations, I come from a family of coffee planters. My parents come from humble beginnings and we grew our own vegetation – it’s an integral part of our culture. I love experimenting and curating various dishes with a sole intention to elevate the flavour. The joy of understanding flavours and textures of ingredients is a beauty in itself. Every plate has a story to tell and here is mine - steamed sweet potatoes remind me of home. My partner hails from the Mediterranean so I have added the flavours of the Middle East to give you the best of both worlds! This recipe is humble, simple and full of elements that will excite your taste buds.
Social media: Instagram @archanapoonacha @_forks_over_knives_
1 large size sweet potato – washed and cut in half with skin on
2 tbsp olive oil
200g minced beef
50g cooked red kidney beans
50g sweet corn
400g cooked chickpeas
1 onion– finely chopped
4 tbsp lemon juice (plus more if needed)
1 bunch coriander leaves
2 tsp beetroot paste
3 tbsp tomato paste
1 tbsp cream cheese
3 tbsp tahini
Spice mix powder
CHICKPEA AND BEAN FILLING:
Social media - Instagram: @mahdiya_farook, Facebook @mahdiyafarook
Click here for the Youtube link to the recipe:
Has Covid19 changed the way you cook at home? Yes. Prior to Covid19, I cooked during the weekends
or ordered home food delivery. Due to my heavy workload and being a busy mum, I did not have time to prepare gourmet meals. The pandemic has brought out the creative side in me. Now I have started experimenting with different cuisines and become a conscious chef - I have ensured my family eat a balanced diet to build up their immune system
What is the name of your dish? Pineapple fried rice with seafood.
Why have you chosen this recipe? I was born in Sri Lanka and rice is a food staple. At 17 years old I lived in Hong Kong so Cantonese cuisine is part of my life. This recipe is a twist to my favourite Cantonese dish with added spices to compliment the spice girl in me. This is a projection of my personality – it is colourful, spicy, and sweet.
2 cups cooked basmati rice - cooled
1 large onion
8 garlic cloves
1 red bell pepper
1 green bell pepper
Chicken seasoning mix
½ tsp sugar
1 tsp black pepper
1. 5 tsp oyster sauce
3 tsp soy sauce
Salt to taste
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