Ingredients
- 300 g pasta (fettuccine or penne)
- 2 tbsp olive oil or butter
- 2 salmon fillets, skin removed and cut into bite sized pieces
- 2 cloves garlic, minced
- ½ tsp black pepper
- Salt to taste
- 1 cup Baladna Cooking Cream
- ½ tsp dried oregano or thyme
- ½ tsp lemon zest
- 2 tbsp lemon juice
- Fresh parsley or dill, chopped, for garnish (optional)
How it's made!
- Cook pasta in salted boiling water according to package instructions.
Drain and reserve ¼ cup of the pasta cooking water.- Heat olive oil or butter in a pan over medium heat.
- Add salmon pieces and cook gently for 2 to 3 minutes per side until just cooked.
- Remove salmon from the pan and set aside.
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Add Baladna Cooking Cream, black pepper, salt, dried herbs, lemon zest, and lemon juice.
- Simmer for 3 to 4 minutes until slightly thickened.
- Return the salmon to the pan and add cooked pasta.
- Toss gently to coat, adding a little reserved pasta water if needed for a smooth sauce.
- Remove from heat and garnish with fresh herbs if desired.
- Serve immediately as a comforting Iftar main.
- Baladna Cooking Cream creates a smooth sauce that pairs perfectly with tender salmon.
- Avoid overcooking the salmon to keep it moist and flaky.
- A touch of lemon brightens the dish and balances the creaminess.
Cook the pasta
Cook the salmon
Prepare the sauce
Combine
Serve
Tips
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
Cook the pastaBring a pot of salted water to a boil.Add pasta and cook until al dente.Drain and keep it warm.Prepare the yogurt sauceIn a bowl, mix:2 cups Baladna yoghurtCrushed garlicSalt & pepper(Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.(Optional) For a richer taste, whisk in cooking cream.Important:Do NOT heat the yoghurt directly on the stove or it may curdle.The heat from the pasta will warm it naturally.Combine pasta & saucePlace hot pasta in a serving bowl.Pour the yoghurt mixture over it.Toss gently until well coated.Taste and adjust salt/garlic.Prepare topping (optional but highly recommended)Heat 2 tbsp olive oil or butter in a small pan.Add pine nuts and sauté until golden.Pour the hot butter + pine nuts over the pasta.Add chopped mint or parsley on top.Serving SuggestionsServe warm immediately.Add grilled chicken strips or sautéed vegetables for a fuller meal.Sprinkle paprika or sumac for extra flavour.
Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.