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Making the most of the meal during meat season

  • Published at 05:06 pm September 4th, 2017
Making the most of the meal during meat season
The one time of the year that the city becomes more of a cattle farm than it will ever be is upon us. With Eid just a few days away, everyone is brainstorming the many meaty delights they’ll be making this holiday season. However, is steak complete without mash? Are roasts not better with a crunchy helping of grilled veggies? Make every corner of your table just as appetising as the grandeur of you main with these equally tempting side dishes.

Mushy peas

Craving the creaminess of mash without the calories? Well, mushy peas are just as delectable without the extra helping of guilt. Simply boil and mash the peas once they have become soft and add some salt, pepper, butter, and cream. To give it some extra flavour, you can add a little mint, sage or basil depending on your taste.

Psites patates

If you simply cannot forego your passion for potatoes, then this lemony roasted dish will satisfy those cravings. Cut potatoes and lemons into wedges, drizzle with olive oil, season with salt, pepper, and oregano. Roast the potatoes at 220°C, turning them occasionally until they are golden brown on every side. A great tip is to keep the skins on because they incorporate texture. [gallery size="medium" ids="212775,212776,212777"]

Hold the hummus

This Middle Eastern sensation is a classic because it can be eaten with bread, crisp vegetables or be used as a dip or spread. Furthermore, hummus is just as versatile in its recipe. Blend chickpeas with garlic, lemon juice, parsley, cumin, smoky paprika, and cinnamon. In a frying pan, pan fry some chopped mishti kumra (pumpkin) and toss that into the blender too. Finally, serve with pita and roast carrots.

Mad for mushrooms

Not only are they earthy and delicious, mushrooms are very rich in Vitamin D and riboflavin. So this Eid, give your guest the dish that’s high on flavour and very low on calories. Toss any of your favourite variety of mushrooms with olive oil and season with parsley, thyme, chives, garlic, salt, and pepper. Roast at 250°C for 20 minutes. Add a generous dollop of sour cream before serving.

Sweet and savoury

Sometimes it’s simply hard to decide what kind of side would be best but why not mix the best of both worlds. A carrot and chickpea salad is both pleasing to the eyes and the taste buds. Season the chickpeas with cumin, cinnamon, cayenne pepper, and salt, drizzle with olive oil and roast them at 220°C for 15 minutes. Combine minced garlic, tahini, lemon juice, olive oil, honey, ground cayenne, salt and parsley for the dressing. Toss shredded carrots, diced onions, and chickpeas in the dressing and garnish with parsley.