A hearty meat dish combined with Arabic and Italian flavours to try this weekend

8 cups beef stock or lamb stock

¼ cup white grape juice

Toasted pine nuts, almond and cashew nuts

1. Prepare the beef stock. Stock can be made weeks in advance.

2. In a medium pot, combine beef stock, glucose, and mushrooms and reduce over medium-high heat until concentrated and thick; skim foam occasionally.

3. On a pan, heat butter and sauté the garlic, mulukhiyah, and coriander seeds for a minute.

4. Add this to the stock and cook for another minute and to let the flavour infuse; strain before serving.

1. Heat oil in a pan and pan-sear the meat until brown.

2. Add thyme, bay leaves, cloves, cardamom, and cinnamon sticks and stock; cook with the lid.

3. Cook in the oven at 90C for four hours and season accordingly.

4. Shred the meat from the bone; keep it aside.

1. Heat butter in a pressure cooker until brown.

2. Add onion and sauté until translucent, then the freekeh and sauté for 2 minutes.

3. Add the stock and season with salt and pepper.

4. Pressure cook the freekeh for 15 minutes.

5. Sprinkle cheese and pour white grape juice; adjust the seasoning accordingly.

6. Place the meat on top of the risotto, sprinkle with nuts, and fried onions. Serve and enjoy!

This recipe was a part of the Brand Dubai Ramadan Recipes Guide.

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