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Priya Motiani

JWB Blogger

JWB Loots A Healthy Recipe From The On-Going Arabic Food Festival In Jaipur

  • JWB Post
  •  August 8, 2016


The 12 days, beginning from the 5th of August, are a treat for Arabic food lovers. Uh, a bit of a correction there… they’re a treat for Arabic food lovers in Jaipur only, because Jaipur’s Crowne Plaza is hosting an exotic Arabic Food Festival at their all-day dining restaurant – Sirocco. 

The images of chicken shwarma, falafel, and kebabs of lamb and chicken are hovering my mind and teasing my brain buds (brain version of taste buds) right now!

However, the most that I could do at the moment for you (and for me) is fetch one of the recipes from Crowne Plaza’s Chef Sandeep. It is the culmination of his culinary experiences of working with Moroccan, Syrian, and Lebanese Master Chefs in the Middle East and South Asia that led to this Festival.

Presenting – Tabbouleh! (It is a very healthy salad from the Middle East, btw.)

Ingredients for 10 portions: 

300         g              Chopped flat parsley (Arabic parsley)

100         g              White onion

150         g              Tomato

10         g              Fresh mint leaves

10         g              Arabic sweet spice

50         g              Burghul (broken wheat)

20         g              Cooking salt

100         ml           Olive oil

70         ml           Fresh lemon juice


Young leaves of romaine lettuce (one leaf per portion)

Fresh lemon slice (one slice per portion)


Step 1- Wash Burghul (broken wheat) nicely 4-5 times with water and soak in fresh water for one hour

Step 2- Finely chop fresh flat parsley and mint with a sharp knife, wash them with chilled water and strain them.

Step -3 Take onions, tomatoes and make equal size fine cubes.

Step 4- For the dressing – take olive oil, fresh lemon juice, salt and Arabic sweet spice and mix well.

Step 5- Take a mixing bowl, mix chop parsley, mint, tomatoes, burghul (squeezed and drain water completely) and onions together and pour the dressing over it. Mix it slowly and serve in a serving dish.

Garnish it with a young romaine lettuce leaf and lemon slice.

Note: You can keep the required ingredients ready in advance in the refrigerator, but dressing and mixing should be done in the last minutes, before serving.

Okay so, I just got my hands on a copy of the festival’s menu, and there happen to be all exotic sounding names like Chicken Machboos, Samak bin Tahini (fish with sesame sauce), Luqmat… ahem, okay. I’ve to go guys. Have some urgent food cravings to tend to. See y’all!

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