Every year, during the first day of Eid, Saudis prepare a festive iftar table for family gatherings and make sure it includes a traditional Hijazi platter called taa’timah, an assortment of small dishes eaten as appetizers or a light meal that is not unlike meze.
Jobn w Zitoon is a new Saudi brand that offers all taa’timah-related products with a modern twist.
The name of the brand is derived from an Arabic phrase used to refer to a light meal consisting of jobn, which is cheese, and zitoon, which means olive.
The brand’s menu offers 15 different types of cheese, 10 types of pickled olives, 10 types of pickles, and seven types of labneh, jams, an array of halva, honey and fresh cream.
Jobn w Zitoon offers also offers debyaza — a well known must-have dish during Eid for every Saudi family.
It is made of dried apricots, also known as qamar al-din, which is cooked overnight, then spices and a handful of nuts and fruits are added, including dates, figs, raisins, almonds, cashews, pistachios, pine nuts and hazelnuts. Once the dish is ready, it is served warm or at room temperature.
If you were thinking of impressing your Eid guests with an ideal and festive iftar table, then “Eid Happiness” is highly recommended as it provides
25 types of taa’timah goodies.You can visit Jobn w Zitoon’s website here: https://jobnwzitoon.com
Where We Are Going Today: Jobn w Zitoon
https://arab.news/rjk8b
Where We Are Going Today: Jobn w Zitoon
- The brand’s menu offers 15 different types of cheese, 10 types of pickled olives, 10 types of pickles, and seven types of labneh, jams, an array of halva, honey and fresh cream
Ramadan recipes: Roasted seabass in a delicious tomato sauce
DUBAI: Chef Elias of Dubai’s La Maison Ani shares the recipe for a refined Mediterranean dish that highlights simplicity, balance and freshness.
Roasted seabass
2 seabass fillets
Salt and freshly ground black pepper
2 tbsp olive oil
¾ cup tomato sauce
2 tsp lemon juice
1 tbsp capers
½ small yellow courgette, thinly sliced
¼ small green courgette, thinly sliced
Fresh basil leaves
Fresh chives
Lemon zest
Sumac rice
¾ cup cooked sumac rice
Tomato sauce
2 cups diced ripe tomatoes (fresh or canned)
½ small white onion, finely diced
1 small garlic clove, minced
3 tbsp olive oil
2 bay leaves
2 tsp sugar
¾ tsp salt
½ cup water
Sumac rice
1¼ cups basmati rice
1¾ cups chicken stock
1 tsp salt
1½ tbsp sumac
3 tbsp butter
2 tsp grated garlic
Method
Seabass
Season the seabass fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fish skin-side down for 3 minutes, flip and cook for 1 minute. Transfer to a preheated oven at 180 C and bake for 5 minutes.
Courgettes
Season the sliced courgettes with salt. Sear in a hot pan for 2–3. Finish with a squeeze of lemon juice.
Tomato sauce
Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook gently until soft. Add water and let it reduce. Add tomatoes, bay leaves, sugar and salt. Bring to a simmer and cook for 20–25 minutes, until thickened.
Sumac rice
Rinse rice until the water runs clear. Add rice, chicken stock and salt to a pot. Bring to a boil, reduce heat and cook for 15 minutes. Melt butter in a pan, add garlic and cook gently for 2 minutes. Stir in sumac. Fold the butter mixture through the rice gently.
To serve
Spoon warm tomato sauce onto each plate. Place the seabass on top and arrange the courgettes over the fish. Serve with sumac rice on the side.
