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Chef Nawal Al Khalawi’s Healthy Treat: Beetroot Samboosa Recipe

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Recipes curated especially for Destination readers by very special local chefs.


There is a general misconception that candy, sweets, and junk food bring happiness to children. Chef Nawal stands strongly against this ideation and is a passionate health advocate. She majored in special education and used to notice how childrens’ lunch boxes were full of refined carbohydrates and had few vegetables and fiber. Feeling a responsibility towards the matter, she created the Instagram account Food Evolution, and then later The Super Child Project, which hosts health camps (some taking place during Ramadan) for kids, in collaboration with various gyms. She also became a health life coach, helping clients adopt a more holistic approach to a healthy lifestyle. To put all the bits and pieces of the puzzle together, Chef Nawal attended Le Cordon Bleu in France later and studied gastronomy as well, mastering the science and art of food.

Instagram: food.evolution / thesuperchildproject

_dbx2361-copyRecipe Name: Beetroot Samboosa

Beetroot Samboosa is a healthy, light alternative to your usual fried samboosa. Indulge in this easy-to-make contemporary delicacy by Chef Nawal this Ramadan for a different experience.

Yield: 12 Servings
Total Preparation Time: 60 minutes

Ingredients:

2  large beetroots
4  pitted and and finely chopped dates
2  tablespoons (30 ml) of Greek yoghurt
1  tablespoon (15 ml) of lemon juice
1/8 cup (50 grams) of Gorgonzola cheese or feta cheese
1/4 cup (60 ml) of toasted pumpkin seeds
A handful of freshly chopped cilantro for garnish

Directions:

– In a large pot of salted water, boil the beets until tender; depending on the size of the beets, it will take around 45 minutes.

– While beets are cooking, combine remaining ingredients (minus the garnish) and stir to combine; set aside or refrigerate until it is ready to start assembling.

– Remove beets from heat, rinse with cold water and peel when cool enough to handle. Using a mandolin or a sharp knife, cut them into very thin, ⅛th of an inch slices, and place on paper towels to absorb excess moisture.

– Scoop a heaping teaspoon of the filling onto half of the circumference of the beet slice and fold the other half over it (just like a samboosa!)

– Secure with toothpick if they don’t remain closed on their own, garnish to taste and enjoy!

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