Six Senses Zighy Bay recipes

In time for the Eid holidays!

  • Publish date: Tuesday، 22 June 2021
Six Senses Zighy Bay recipes
Related articles
White Beans Benefits and How to Read the Labels on U.S. Products?
The Difference Between Eid el-Adha and Eid el-Fitr
Lara’s Simple Chicken Breast Salad

Recipe: Sticky Date Pudding  

Six Senses Zighy Bay recipes

A working date plantation producing over 14 tones of delicious dates per year, the team at Six Senses Zighy Bay use dates in lots of different ways.  For those with a sweet tooth, you’ll love this Sticky Date Pudding.

For the pudding:

  •  Dates – 200g
  •  Hot water – 200ml
  •  Bi carbonate soda – 2 tsp
  •  Butter – 75g
  •  Treacle – 30g
  •  Brown sugar – 50g
  •  Eggs –  Two3
  •  Flour – 150g

    For the sauce: 
  • Butter – 150g
  • Brown sugar – 300g
  • Treacle – 15g
  • Cream  - 150g

Preparation:

  • Chop the dates and put in a bowl. Pour over the hot water and bi carbonate of soda and leave aside.
  • Cream the butter and sugar together with treacle until light and fluffy.
  • Add in the eggs one by one and mix well until all combined together.
  • Sift together the flour and baking powder and fold into the butter mixture.
  • Once done, fold in the soaked and cooled down dates.
  • Fill into a desired nonstick mold and bake at 180 degree for 30 minutes
  • Melt down the butter and brown sugar along with treacle.
  • Once combined well, pour in the cream and cook until it attains a smooth texture.
  • Serve the pudding hot with a drizzle of sauce on top. 

    Recommended beverage pairing:  Sweet Life Smoothie (made from Blackberries, Watermelon, Mint Leaves, Lime and Fresh Ginger)

Recipe:  Omani Stirfry

Six Senses Zighy Bay recipes

If you’re ever in the nearby town of Dibba early in a morning, you’ll often see Six Senses Zighy Bay’s chef’s down at the fishing market, sourcing locally and choosing the freshest of catches for their meals that evening.

This traditional Omani stir-fri features Lobster, Calamari and Blue Crab, but truth be told, you can mix it up with your favourite seafood too!

Ingredients (2 people):

  • Lobster Tail shell on – 120 g
  • Calamari – 50 g
  • Blue Crab – 100 g
  • Baby Carrots – half a cup
  • White Radish – half a cup
  • Turnips – half a cup
  • Spring Onion – third of a cup
  • Dates Juice – 2 tbsp
  • Lemon Juice – 2 tbsp
  • Light Soya Sauce – 3 tbsp
  • White Pepper and Chili Flakes – ½ tbsp each
  • Garlic and Ginger chopped – 1 teaspoon each
  • Sun Flower Oil – 2 tbsp
  • Fresh Chopped Coriander – 2 tbsp

Preparation:

  • Carefully wash the seafood and cut into 25 gram chunks
  • Wash and peel the vegetables, slicing them into large julienne slices
  • Stir-Fry on a high heat the garlic, ginger and lemon in the oil, then add all the vegetables and cook for 3 minutes to keep them crispy
  • Add the seafood and season with the dried chili before stir-frying for another 5 minutes
  • Finally add the date juice, soya sauce and lemon juice and cook until the liquid reduces and glazes the seafood and the vegetables
  • Add fresh chopped coriander
  • Serve with steamed basmati rice

Recommended beverage pairing:  Hello Beautiful Smoothie (made from Carrots, Beetroot, fresh Mint, Lime juice and fresh Ginger)

Recipe : Shua Shack style Lamb

Six Senses Zighy Bay recipes

Inspiration/story behind the dish:  Whilst the resort roast their lamb slowly in a pit under the sand for 24 hours, you can also recreate their authentic Omani style lamb at home using just a pot.

The lamb, having been marinated for hours in local spices, smells and tastes amazing and really is as an authentic Bedouin dining experience as they come.
 

  • Omani Lamb Shoulder                   2 kg
  • Cumin Seeds                                     ½ cup
  • Cardamom Seeds                          1 tbsp
  • Bay Leaves                                      5g
  • Cloves                                              5 g
  • Black Pepper                                   2/3 tbsp
  • Chilies Flakes                                  2/3 tbsp
  • White Vinegar                                100 ml
  • Olive Oil                                            100 ml
  • Date Syrup                                        50 ml

Preparation:

  • To begin roast the cumin, cardamom, cloves and bay leaves in a pan on a low heat for five minutes.
  • Once done, add the white vinegar, olive oil, date syrup and chili flakes
  • Blend together as a paste before using it to marinate the lamb shoulder
  • Leave wrapped for 48 hours in the fridge
  • After the dish has been marinated, wrap the lamb shoulder in banana leaves and cook it in a casserole dish for 4 hours at 160 degrees
  • Serve with steamed basmati rice, a generous spoon of shua sauce (recipe below) and assorted roasted nuts

Lamb Shua Sauce                                             

  • Lamb Bones                                   2 kg
  • Onion                                                 200 g
  • Carrots                                              300 g
  • Garlic                                                   100 g
  • Date Vinegar                                  50 ml
  • Date syrup                                      50 ml
  • Rosemary                                        20 g
  • Thyme                                             20 g
  • Vegetables Oil                                10 ml
  • Cloves                                               5 g
  • Cinnamon                                         5 g
  • Cardamom                                      10 g     
  • Bay Leaves                                        5 g
  • Black Pepper                                   10 g
  • Tomato Fresh                                  100 gr
  • Roast the lamb bones in a pre-heated oven at 180c for 3 hours until they are slightly dark in appearance
  • In a separate pot, sautee the vegetables until soft, before adding the rosemary, thyme, cloves, cinnamon and cardamom
  • Add 5L of cold water and bring to the boil before reducing the temperature and simmer for two hours
  • Strain the stock and reduce further
  • Add the sliced tomatoes and sliced potatoes to the stock and cook until they are soft
  • Remove the bones and blend the sauce together before straining in a sieve
  • Taste and add a spoon of mustard

Enjoy!