Mouth-watering recipes to welcome the New Year
December 26, 2019 | 3:12 PM
by Oneza Tabish



• 1 can chickpeas, rinsed and drained

• 1 cup fresh parsley leaves

• 1 cup fresh coriander leaves

• 1/2 cup onion- diced

• 1/3 cup all purpose flour

• 1 tablespoon fresh lemon juice

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons ground cumin

• Salt and pepper as per taste

• 4 small garlic cloves, minced

• Oil to fry


• Add chickpeas,coriander, parsley, onion, flour, lemon juice, baking powder, cumin, salt, pepper and garlic to a food processor.

• Pulse until the mixture reaches a coarse crumb texture and refrigerate for 3 hours.

• Lay a large sheet of parchment paper on a work surface.

• Using a spoon measure take out 2 tablespoons of the dough and roll it into a ball with your hands.

• Place the ball on the parchment paper, and gently flatten it slightly with your hand.

• Repeat with the remaining dough.

• Heat oil in a wok and transfer 4 or 5 falafel disks to the hot oil and fry until both sides of the disk are browned.

• Transfer to kitchen towel to drain.

• Serve hot with pita bread, chopped lettuce, sliced red onions, sliced tomatoes.



• Chicken Lollipop – 10 pieces

• Oil for Deep Frying

For Marination

• 1 Tbsp Ginger and garlic paste

• Salt and pepper to taste

• 1 tbsp Soya Sauce

• 1 tbsp Vinegar

• 2 tbsp Tomato ketchup

• 1 tbsp chilli sauce

For frying

• 3 tbsp cornflour

• 3 tbsp all purpose flour


• Combine chicken lollipop pieces with all the ingredients for marination and Keep aside for 1 hour.

• Now add cornflour and all purpose flour. Mix well.

• Heat oil for deep frying in a wok. Once hot, drop in chicken pieces and reduce heat to medium, continuing to fry till the chicken is cooked through.

• Now increase the heat and fry the chicken on high heat till crispy and golden.

• Remove with slotted spoon, drain on kitchen towel and serve hot.



• 1tsp cocoa powder

• 1tsp icing sugar

• 50ml warm water

• 20ml coffee syrup

• 20 ml pineapple juice

• 60g sponge fingers, broken

• 250 ml cream

• 80 gms vanilla yoghurt

• 1 tbsp vanilla essence

• 2tbsp grated chocolate


• Mix together the cocoa powder and the icing sugar with water.

• Stir in the coffee syrup and the pineapple juice.

• Arrange half the broken sponge fingers in glass and pour half the coffee -juice mixture on top.

• Beat the cream and the vanilla sugar until stiff.Fold in the yoghurt and pour half the mixture into the glasses.

• Place the remaining sponge finger crumbs on top, drizzle with the remaining coffee-juice mixture and top with the remaining cream.

• Serve garnished with grated chocolate.



• 2 tbsp olive oil

• 1 large onion, peeled,thinly sliced

• 2 garlic cloves,chopped

• 350gms, lamb cut in steak style

• 1cup button mushroom

• 1tbsp tomato paste

• 2tsp paprika

• 250ml lamb or chicken stock

• 250ml sour cream

• Spring onions,chopped to serve


• Heat oil in a large, non stick frying pan and fry onion and garlic until tender.Add the lamb and fry on high for 5 mins.Add mushrooms and fry for 5 mins.

• Add tomato paste,paprika and stock.Season with salt and pepper as per taste and bring to a boil, then reduce heat to medium and simmer for 20 mins or until sauce has reduced.

• Stir in the sour cream,scatter with spring onions and serve with rice or pasta.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.

Subscribe to our newsletter and be the first to know all the latest news