Most of the times I prefer simple tasty recipes, but at other times I go all out and try making that tough-to-pronounce dish. After all, it would never hurt to try something new, especially when you have time on your hands and Rüya Dubai just around the corner in case you can’t hack any of the tasty recipes. And nothing calls for this occasion than the weekend. By the way, our weekends here in the Emirates fall on Friday and Saturday (so stop wondering).

Anatolian Restaurant

Back to my tasty recipes for the weekend; they have been shared by one Chef Colin Clague of Rüya Dubai. This hot spot is an Anatolian restaurant and bar, which recently opened at Grosvenor House Hotel. The reason we are sharing these tasty recipes is because the eatery (Rüya Dubai) has introduced a selection of new dishes to its already impressive Anatolian menu, which the good Chef says will be tastier than ever.

And just in case you are one of those brunch die-hards, Rüya Dubai has also launched a Friday Brunch and Saturday Family Brunch. You can enjoy all these with unrivaled views of the Dubai Marina between 12pm and 4pm each weekend.

Rüya Dubai Tasty Recipes for Weekend

Antep Pistachio Crusted Scallops, Compressed Cucumber & Cacik

Ingredients

30 Diver Scallops, large
Maldon Sea Salt, to taste
Freshly Ground Black Pepper, to taste

For Pistachio Crust

100gr Unsalted Butter
15gr Taragon, fresh, fine chopped
100gr Pistachio (peeled)
15gr Chives, fresh, fine chopped
Grapeseed Oil
15gr Thyme, fresh, fine chopped

For the Cacik

450gr Yoghurt
1 Garlic Clove
2 Local Cucumbers, seeds removed and finely diced
1tblspn Dill
Lemon Juice, to taste

For the Pistachio Butter

100gr Roasted shelled Pistachio, lightly salted
10gr Pistachio Paste
25gr Flat leaf Parsley Leaves, finely chopped
6gr Fresh Mint Leaves, finely chopped
200gr Unsalted butter, softened
2gr Limes, Zest only
4gr Turkish Chili paste, hot
Kosher salt, to taste

Directions

Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley, mint and pulse again until the herbs are finely chopped. Add the butter, zest, hot sauce and 1tsp salt: pulse until well blended. If working ahead scrape the butter on to plastic wrap, shape into a long, wrap and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.

Make the pistachio crust; by melting the butter in a small pan add the pistachios until well toasted, several minutes, pour on to a silpat and allow to cool.

Make the yoghurt dressing by mixing the yoghurt with roasted garlic past, lemon juice and little salt.

Durum of Crispy Soft Shell Crab with Smoked Eggplant and Grilled Onions

Ingredients

6 Jumbo Soft Shell Crabs, cleaned and washed

For the Flat Bread (Lavas)

1kg Flour T55
2kg Flour T45
80gr Table Salt
2gr Fresh Yeast
2lt Water (tepid)

For the Coating

3 cups Flour
Maldon Sea Salt
Freshly Grounded Black Pepper, to taste
2 cups Full Cream Milk
4 Whole Eggs, beaten
4 cups Panko Breadcrumbs

Filling

2 Baby Gem Lettuce
6 Slow Cooked Tomatoes
2 Compressed Cucumber, seeds removed and cut lengthways
20ml Garlic Yoghurt, see recipe
Char-Grilled Smoked Eggplant
90gr Spring Onions, grilled, peeled
100gr Home-made Chili Paste, see recipe

Garnish

Baby Rockets
Za’atar
Afilla Cress

SEE: Easy Definitely Detox Smoothie Recipe

Directions

Panee (batter) the Soft Shell Crabs using the seasoned flour, beaten eggs, milk mixture then finally the breadcrumbs, place on the side.
Brush the hot lavas bread lightly with garlic yoghurt, then little chili paste.
For slow cooked tomatoes, peel and de-seed the tomatoes, place on a tray and season with sea salt, black pepper, sugar, drizzle some olive oil and sprinkle some thyme leaves.
Deep fry the coated crabs until crispy and golden brown, season.
Using a slotted spatula, transfer the crabs to a double layer of paper towel to drain and keep it warm in the oven.
Place the smoked eggplant and baby gem lettuce on top of the garlic yoghurt, top with fried crab and place rest of the filling ingredients.
Roll tightly, make sure the crab legs are sticking out of both sides, cut into four and arrange on a plate with some extra chili paste and garlic yoghurt.

Since I don’t want to over-fill you with all these weekend tasty recipes from Rüya Dubai, I have saved the remaining for another weekend! Enjoy.

xoxo