Chef Alie El Bourji from Atlantis, The Palm, Dubai has sent me a treat by giving me a scrumptiously spicy and a freezingly flavourful recipe. I am pretty excited to try both on the day of Ramadan Eid as I can feast well and relish the Chicken Kabssa and the Um Ali Ice-cream peacefully. But I couldn’t keep this just to myself and hence had to share it with all you foodies as well! If you are planning a family gathering or have a themed middle eastern party then these recipes are sure to enter your menu list! Let’s get cooking! 😀


Recipe to be attributed to: Chef Alie El Bourji, Atlantis, The Palm, Dubai
Serves – 8 portions



  • 2 Kg. Whole Chicken
  • 7 Gr. Cardamom Green
  • 20 Gr.  Salt
  • 10 Gr. White pepper
  • 1 Gr. Saffron
  • 5 Gr. Black Pepper
  • 5 Gr. Cumin
  • 3 Gr. Nutmeg
  • 2 Gr. Cloves
  • 2 Gr. Whole black pepper
  • 5 Gr. Coriander Powder
  • 150 Gr. Onion
  • 75 Gr.  Tomato Paste
  • 300 Gr. Fresh Tomato
  • 250 Gr. Capsicum
  • 600 Gr. Basmati Rice
  • 150 Ml Vegetables Oil
  • 5 Gr. Dried lime
  • 25 Gr.  Pine Nuts
  • 25 Gr.  Almond
  • 1 Gr. Bay Leaves
  • 2  Sticks Cinnamon

Method of preparation:

  1. Chopped the Onion, cut the tomatoes capsicum in the wedges and chopped the coriander
  2. Heat the oil in a casserole and add the onion, capsicum sauté with cinnamon sticks, by leaves, whole cardamom, cloves and whole black pepper then add chicken and a cook for 5 minutes
  3. Add tomatoes, all the spices, salt and pepper. Cook for a couple of minutes.
  4. Add the water bring to a boil, then reduce heat and cover for 20 minutes
  5. Add rice to the pot and mixed well Re-Cover & simmer for 30 – 40 minutes – adding the raisins for the last 10 minutes – or until rice are tender.
  6. Place the rice on a large serving dish, topped with the chicken & garnished with almond and pine nuts.


Recipe to be attributed to: Mr. Alie El Bourji, at Asateer, Atlantis, The Palm



  • 1.134 ltr Fresh Milk
  • 344 ml Fresh cream
  • 84 g Milk powder
  • 274 g Dextrose
  • 100 g Granulated
  • 12 g Stabilizer
  • 52 g Trimoline
  • 250 g Assorted Baklawa
  • 50 g Pistachio
  • 50 g Raisin chopped
  • 25 ml Rose water

Method of preparation:

  1. Hand blends the milk, cream, milk powder and dextrose until smooth.
  2. Put into a pan and bring to40C. Whisk in the sugars and stabilizer.
  3. Bring up to 85C, then take off the heat and cool as quickly as you can.
  4. Put into the fridge for 6-12 hours.
  5. Put into an ice cream machine according to instructions.
  6. Add very finally chopped baklava, raisin, pistachio, and fold into ice cream mix by spatula, and put in container, store in the freezer.

If you try this recipe do let me know how it turns out and perhaps invite me over to taste it as well 😉
Happy last week of Ramadan and Eid Mubarak in advance 🙂
P.S. You’re welcome!
P.P.S. Thank you, Dubai Tourism for bringing me on board in this Holy month of Ramadan.

-Zainab Attari