Bahari by Dina Macki
Author:Dina Macki
Language: eng
Format: epub
ISBN: 9780593841372
Publisher: DK Publishing
g COASTS g CONTENTS
Bahraini Tikka
Both my mother and fatherâs families have ancestry from Bahrain. In Oman, people with this lineage are known as âBahranisâ or âBaharnasâ.
Having such a small and close community means we are all familiar with each familyâs characteristics and cuisines, and so Bahraini tikka is well known and loved among our community in Muscat. There is only one place in Muscat that does a good one; the shop mainly makes shuwarmas, and is called Antalya after the city in Turkey, but nestled in the back is a man who makes excellent tikka: succulent, chargrilled skewers with a tender tang. I first tried it at my cousin Narjisâs house. Her mum had ordered some in, and couldnât believe I hadnât experienced it before. I knew I had to learn how to make it, and so I asked my friend Hussainâs mother to share her recipe with me. While she âcheatsâ with some MSG lemon flavouring in addition to the dried lime, I think Iâve managed to work it to perfection!
It is essential that you eat this meat with bread, as the dried lime comes in very sharp if eaten on its own. While cooking these on coal helps to bring a sense of smokiness to the sharp citrus taste, cooking the meat in a griddle pan on the hob will also work beautifully, as youâll retain more of the juices. Serve with flatbread, hummus, raw onions, tomatoes, watercress or lettuce, fresh chilli and sliced oranges.
Makes about 15 skewers
600g (1lb 5oz) beef tenderloin, cut into 2.5cm (1in) cubes
3 tbsp garlic paste
2 tbsp ground dried lime
1/2 tsp ground ginger
1 tbsp freshly ground black pepper
1 tsp salt
1 tsp ground cumin
3 tbsp vegetable oil, plus extra for brushing
Combine all the ingredients in a large bowl and massage with your hands to make sure the marinade has coated the meat well.
Cover the bowl with cling film (plastic wrap) and place in the fridge for at least 1 hour, but no more than 3â4 hours, as the acidity from the lime will tenderise the meat too much.
If youâre using an outdoor grill or barbecue, or an indoor grill, preheat it to mediumâhigh. If youâre using a griddle pan, heat over a mediumâhigh heat and brush generously with oil.
Thread the beef chunks on to skewers, adding five chunks to each one. Cook the beef for 3â4 minutes on each side, leaving it slightly pink in the middle but nicely charred on the outside.
Serve the tikka with your chosen accompaniments. If you cooked it in a griddle pan, drizzle over any excess juices from the pan to serve.
Tips:
Add an extra tablespoon of the dried lime powder if you like it sour.
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