Golden Pearl of Dubai

Herbal and mint cubes

1. Puree the spinach together with the remaining ingredients and spices to a fine mass. Grease a small baking dish with olive oil and preheat it in the oven at 180 degrees. Pour the mixture into the hot baking pan and let it set in it. Cut the cake into cubes and keep warm until serving.

Bulgur salad wrapped in zucchini

1. In a pan, heat the olive oil together with the spices fenugreek, turmeric, cumin, cinnamon wood, green cardamom pods and paprika pulp. Add bulgur and roast briefly and pour the vegetable stock on top. Let simmer for 10 minutes. Remove the cardamom pods and cinnamon wood again. Finely dice the sultanas, dates and apricots. Finely chop the mint and add to the bulgur along with the almonds, sultanas, dates, apricots, lemon juice and zest. Season to taste with salt and pepper. Halve the zucchini lengthways and use the peeler to cut lengthways into thin strips. Place the strips, slightly overlapping, side by side on cling film, salt, pat dry and pepper. Spread a strip of bulgur as a filling on top. Roll up with the help of the cling film and tie the ends with kitchen twine so that a firm roll is created. Blanch the roll in the steamer for 10 minutes. Let cool and unwrap. Cut into pieces of praline about 3 cm long and set aside until serving.

duck breast

1. Make a marinade for the duck breast from all the ingredients. Parry the duck breasts and cut the side of the skin into a diamond shape. Put the duck breasts together with the marinade in a freezer bag and leave to marinate overnight. Dab the duck on kitchen paper and fry first on the skin side over high heat for about 3 minutes, turn and fry briefly over medium heat, then put in the oven at 120 degrees for about 12 minutes. Then place in aluminum foil to rest and after another 10 minutes cut open and serve.

Pomegranate walnut sauce

1. Heat the rapeseed oil together with sugar in a pan until the sugar starts to caramelize. Add the carcasses and duck trimmings and roast them until they are hot. A short time later, add the onions, carrots and cinnamon wood and roast them as well. Finally add celery, leek, bay leaf and pomegranate pulp and flambé with aniseed schnapps. Pour the chicken stock and water on top. Add the crushed pomegranate seeds and simmer for 15 minutes. Strain off the sauce and add pomegranate syrup, coriander, turmeric and mace blossom. Season with salt and pepper and add the chopped walnuts shortly before the end.

Chickpea puree

1. Peel and finely dice shallot and garlic. Put the butter and olive oil in a pan and sauté the shallot and garlic. Drain the chickpeas and add them to the pan and sauté briefly. Deglaze the whole thing with the poultry stock and reduce by half. Add the cream, juice and zest of lemon, sesame paste and cumin. Finely puree the mixture with the kitchen stick and season with salt, pepper and chilli to taste.

Carrots in rose water

1. Prepare a brew from orange juice, water, spices and rose water and place in a baking dish together with the baby carrots and cook in the steamer for 15 minutes. Cut the carrot and prepare it for serving.

Yufka sail

1. Make a dough out of the flour, cornstarch, salt, water and vegetable oil. Let it rest for at least 3 hours (it will be prepared and brought with you). Roll out the dough thinly and brush with egg white. Sprinkle the sesame seeds and black cumin seeds on top and press them into the dough with the rolling pin. Cut triangular sails and bake them in the oven at 180 degrees for 8 minutes until crispy.

The golden pearl of Dubai

1. Boil the mineral water with kappa powder and stir in the gold powder. Let the mixture cool to approx. 55 to 60 degrees and dip the frozen yoghurt balls in the kappa liquid and place on each of the rose petals.