What’s On My Table, With Zahra Abdalla
What’s On My Table, With Zahra Abdalla
Image: Heather Bonker
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What’s On My Table, With Zahra Abdalla

Zahra Abdalla is an award-winning cookbook author, content creator and food entrepreneur. As the founder of Zahra’s Kitchen, she reimagines traditional Middle Eastern dishes with a modern twist, inspired by her childhood, the region’s bold flavours and her global travels. In this feature, she invites us into her Dubai kitchen to share what’s cooking – plus, six things she’s loving right now…
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Image: Heather Bonker

All products on this page have been selected by our editorial team, however we may make commission on some products.

Kofta Bil Tahina

Serves
4
Total Time
1 Hour 20 Minutes
Ingredients
500g of ground beef (ideally 20% fat)
1 red onion
1 tomato
½ red capsicum
½ bunch of parsley
3 cloves of garlic
1 small green chilli, deseeded
1 tbsp of 7 spice
1 tsp of salt
½ tsp of black pepper
¼ tsp of cardamom powder
5-6 large potatoes, peeled and cut into wedges or slices
For the tahini sauce
2 cups of tahini
⅔ cup of yoghurt
2.5 cups of water
¼ cup of lemon juice
½ tsp of paprika
1 tsp of garlic, minced
¼ tsp of chilli powder
1 tsp of salt
¼ tsp of black pepper
To garnish
Pine nuts
Chopped parsley
Method
Step 1

Preheat the oven to 200°C.

Step 2

In a food processor, combine the onion, tomato, capsicum, parsley, garlic, green chilli, 7 spice, salt, black pepper and cardamom. Pulse into a loose paste.

Step 3

In a large bowl, mix the paste with the minced beef and knead well by hand. Shape into elongated meatballs.

Step 4

In a separate bowl, toss the potato wedges with a little oil, salt and pepper.

Step 5

Arrange the meatballs and potatoes on a large baking tray and roast for 20 minutes until the potatoes are lightly browned (they won’t be fully cooked through).

Step 6

In a bowl, whisk together the tahini sauce ingredients until smooth, adjusting seasoning to taste.

Step 7

Transfer the meatballs and potatoes to a cast iron skillet or casserole dish. Pour over the tahini sauce, ensuring everything is evenly covered. Roast for another 35 minutes.

Step 8

Let it rest for 15 minutes before serving. Toast the pine nuts in a dry pan until golden and garnish with pine nuts and chopped parsley.

PLUS, HERE ARE SIX THINGS ZAHRA IS LOVING THIS MONTH...

Olive Branch Napkin Ring

AED 35 | Crate & Barrel

“These napkin rings symbolise peace and hospitality, making them a special part of any table setting.” 

Available at CRATEANDBARREL.ME 

Ripple Glasses

AED 210 | Ferm Living

“I love the elegant, textured design of these Ferm Living Ripple glasses. They'll add such a sophisticated touch to your table.” 

Available at THEBOWERYCOMPANY.COM 

Truffle Cast Iron Round Casserole

AED 1,195 | Staub

“This pot doesn't just look good – it also has superior heat retention, allowing me to cook and serve dishes seamlessly.” 

Available at TAVOLASHOP.COM 

Artesia Grey Rattan Round Placemat

AED 85 | Crate & Barrel

“The Artesia Grey Rattan Round Placemat has the kind of natural texture that will add character to any arrangement.” 

Available at CRATEANDBARREL.ME 

Kiln Dinner Plate

AED 105 | Leanne Ford

“Leanne Ford’s Origins Dinner Plate is perfectly imperfect thanks to its wavy edges and artisanal charm.” 

Available at CRATEANDBARREL.ME 

Marquetry Mania Tray

AED 1,840 | Nada Debs

“The Nada Debs Marquetry Mania Tray blends tradition and modernity so well – the vibrant marquetry strips are nice and playful too."

Available at SHOP.CITIESSTORE.COM 

AND OFF THE TABLE...

FZN by Björn Frantzén 

"FZN by Björn Frantzén at Atlantis The Palm is a journey in culinary artistry – and it’s one of the most memorable dining experiences I’ve ever had. Designed by the renowned Björn Frantzén, the food embodies understated elegance, blending modern European fine dining with subtle Japanese influences. I loved how the multi-course tasting menu struck the perfect balance between refinement and individuality, with each dish demonstrating incredible attention to detail. From the moment I stepped through the main entrance and into the Living Room, everything felt seamless – the transition into the intimate dining space, the warm yet polished service, and the way each course was presented. Every bite reflected Björn’s passion for his craft, honed through years at Michelin-starred restaurants like Chez Nico’s and L’Arpège. The setting is luxurious without feeling overdone, making it the perfect place to celebrate something special."

Visit RESTAURANTFZN.COM 

 

Follow  @COOKINGWITHZAHRA

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