24 Nov

Dinner at Qbara & a Coconut Pecan Cake

Posted in Baking, Cooking, Dining, Food, Food Photography, Personal

للعربي انزلوا تحت 

It was my husband BuHamad’s birthday on Thursday so I decided to take him for dinner at Qbara at Wafi City.
The location is just perfect (distance-wise) for us and we don’t have to worry about rushing back for the boys.

I have passed by it a many times but never thought of dining there until I saw the photos my dear friend Malbadi (who I very much trust her taste in food and restaurants) posted on instagram.

I didn’t intend to write about Qbara and I only thought of posting the photos on instagram, until we set foot in. But we were in awe even before we entered with the amount of attention to detail given to designing the space.

The first thing you notice is how friendly and welcoming the hostesses and everyone who works there are. You instantly feel that they love what they’re doing. Then you’re struck by the interiors. It whisks you to an enchanting trip across the Middle East and Levant. A fast forward version of it!
Very contemporary but still very much rooted in the region!

This trip then worked every single taste bud in our mouths! With different layers of flavour that you savour separately in it’s own distinction!

Bu Hamad never likes it when I drag my camera to any restaurant and he hates it if I say I would like to write a review for one. He would always be persistant that I could write about it without informing the restaurant because then they wouldn’t treat us differently for that specific reason.

In Qbara that night, BuHamad casually said: “You should’ve brought your camera”
I think you could imagine the look on my face!
Then he stated: “This is a restaurant which truly deserves a review”
I was definitely impressed!
He’s finally come a long way!

All the photos I have taken in Qbara are using my iphone (Sadly) and they don’t do the place or food any justice. You’ll also notice that they are square and that is because I had initially intended to post them on instagram.

We were there at 7:00pm (our reservation was at 7:30 and we were early)

Their food is intended to be shared and the portions were just perfect.

You don’t have any left overs and that is something I support. A person shouldn’t waste food. There are lots of people starving around the world and of course in the UAE. Even though some might not think that it’s true.

photo 1 copy

 

Here’s what we enjoyed eating:

Starters and small bites:

Butter Bean, Feta & Za'atar Crush, Flat Bread

Butter Bean, Feta & Za’atar Crush, Flat Bread

 

Fried Calamari, Pickled Chilli Mayonnaise

Fried Calamari, Pickled Chilli Mayonnaise

 

Lobster Kibbeh with Fresh Herbs and Avocado Labneh

Lobster Kibbeh with Fresh Herbs and Avocado Labneh

 

Tiger Prawns, Preserved Lemon and Saffron Butter - This was my favourite!

Tiger Prawns, Preserved Lemon and Saffron Butter  - This was my favourite! They even made it without Alcohol for me

 

Spicy Lamb Cutlets, Rosemary, Oregano & Minted Labneh

Spicy Lamb Cutlets, Rosemary, Oregano & Minted Labneh

 

Tempura Mejdool Dates with Marzipan, Date & Walnut Cake, Orange & Tamarind Sorbet, Yoghurt and Honey!

Tempura Mejdool Dates with Marzipan, Date & Walnut Cake, Orange & Tamarind Sorbet, Yoghurt and Honey!

 

Kunafa of Katayef Pastry, Filled with Orange Bavarois and Pistachio, Iced Yoghurt

Kunafa of Katayef Pastry, Filled with Orange Bavarois and Pistachio, Iced Yoghurt

 

Our servers were ever so sweet. We met Derick Wagle the restaurant manager who was kind to come say hello.

This ended ended our night at Qbara with huge smiles and plans of inviting friends and family!

Qbara is suitable for couples, family gatherings, friends and even if you were a loner and just wanted to enjoy a tantalizing meal!

Qbara Dubai, you deserve  5stars

—–

 

On wednesday I made a Coconut Pecan Cake with Pecan Cream Cheese Filling.
On Thursday (for the birthday) I made the same base for the cake with Raspberry and Rose.
On Friday I made the same Coconut Pecan Cake without the Cream Cheese Filling and Everyone preferred it without.

This only means one thing: This cake is perfect! For any occasion and you can create your own variations every time.
There’s one thing though, it uses butter, canola oil and shortening! (I swear it’s not dense) :D

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Coconut Pecan Cake

INGREDIENTS
1 Cup Buttermilk (You can substitute it with 1 Cup milk plus 1TBS Lemon Juice)
1 TSP Baking Soda
1 3/4 Cup Sugar
1/2 Cup Butter
1/2 Cup Canola Oil
1/3 Cup Shortening
4 Eggs (Separated)
1 TBS Vanilla
2 Cups Flour
2 Cups Pecans, Toasted and chopped
2 Cups Sweetened Coconut Flakes (1 Cup Toasted)

 

METHOD 
Preheat the oven to 180C. Line two baking pans with baking paper and spray/butter them.

Combine the baking soda with the buttermilk and set aside.
In the bowl of your stand mixer, beat sugar, butter, shortening and oil until light and fluffy.
Add egg yolks one at a time beating well after every addition. Add vanilla

Add buttermilk mixture and flour, alternating between the two.

In separate bowl, whisk egg white until soft peaks form. Fold 1/3 of the egg whites and then fold the rest.
Carefully fold in the pecans and coconut.

Pour in prepared pans and bake for 35-45 minutes. (It may take longer depending on the oven)

 

يوم الخميس سرنا نتعشى في مطعم كيوبارا في وافي.

كنت من فترة أدوّر مطعم نسير له عشان يوم ميلاد بو حمد… وكم مرة أمر عدّال المطعم بس ما فكرت أسير له.

ومن اسبوع تقريباً شفت وحدة من صديقاتي (اللي أثق جداً في ذوقها واختيارها في الأكل والمطاعم) حاطة في الإنستجرام أنها سايرتّله وتمدحه.

من عند المدخل تنبهر بالتصميم الداخلي للمكان. وايد عيبني كيف مستوحين بعض الأشياء المستخدمة في العالم العربي ومستعملينها في تصميم المكان.

موعدنا كان في أول المساء… فما كان المطعم فيه زحمة وعقب بدت الناس تترس المكان.

اللي يشتغلون وايد حبوبين وتحس أنهم صدق يحبون شغلهم.

أكلاتهم مستمدة من الشرق الأوسط والبحر المتوسط ولكن مطورينهن بطريقة رائعة.

الأكل بصراحة ألذ من اللذيذ… وكميات الأكل مب صغيرة ولا كبيرة. الكميات وايد مناسبة.

عندهم في كيوبارا نمط المشاركة في الأطباق فهالشي وايد حلو.

 أول مره بو حمد يقول لي “كان لازم تيبين كيمرتج” و”هالمطعم صدق يستاهل حد يكتب عنه”

هو بالعادة ما يؤيّد أني أحوط بكيمرتي وأسير مطاعم عشان أكتب عنهن :)

المكان صدق يستاهل الواحد يسير له وأعطيه

—-

يوم الأربعاء سوّيت كيكة بالناريل (جوز الهند) والبقاّن مع حشيتها بكريمة البقان. عيبتهم وايد!

يوم الخميس (لميلاد بوحمد) استعملت نفس أساس الكيكة وسوّيتها بالورد والرازبيري. بعد وايد عيبتهم!

يوم الجمعة (حق يمعة العايلة) سوّيت كيكة الناريل والبقاّن بس بدون ما أحشيها شي. عيبتهم أكثر عن المحشاية.

فهذا الشي يدل أنه الكيكة طبعاً لذيذة وبعد تقدرون تسوونها بإضافات أخرى.

كيكة الناريل بالبقان

المقادير:

كوب لبن (حد من الخليج يسمونه عيران) (إذا ما عندكم إياه استعملوا كوب حليب ويا ملعقة كبيرة عصير ليمون)

ملعقة شاي بيكنج سودا

كوب و ٣/٤ شكر (سكر)

١/٢ كوب زبدة

١/٢ كوب زيت

١/٣ كوب (Vegetable Shortening)

٤ بيضات مفصولات

ملعقة طعام فانيلا

كوبين طحين

كوبين ناريل (جوز الهند) المُحلّى (كوب منه مُحمّص)

كوبين من البقّان، مُحمّص ومقطع

الطريقة: 

حطّوا حرارة الفرن ١٨٠ مئوية. وجهزوا قالبين للكيك بالورق المشمّع وزبدة أو بالرذاذ

حطّوا البيكنج سودا في اللبن واخلطوه وعقب خلّوه على جنب

في ملّة الخلاّط، اخلطوا الشكر والزبدة وال Shortening لين يستوي لونها أبيض وتكون رقيقة

ضيفوا صفار البيض بالتدريج واخلطوا المزيج عدل بين كل إضافة وبعدين ضيفوا الفانيلا

ضيفوا اللبن والطحين بالتناوب بين الأثنين

في ملّه ثانية اخفقوا بياض البيض لين تستويله قمم ناعمة. اخلطوا ثلث البياض المخفوق وبعدين اخلطوا الباقي (استعملوا طريقة التقليب وانتوا تخلطون عشان ما يطلع الهواء من الخليط)

بنفس الطريقة ضيفوا الناريل والبقّان.

صبّوا الخليط في القوالب واخبزوهن لمدة ٣٥-٤٥ دقيقة لين يستون الكيكات

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5 Comments »

Comments on this post

  1. Devina Divecha (FooDee) says:

    Nice! I had gone to Qbara at its launch but had only a few nibbles at the time. Totally encouraged some more to go back and eat more :)
    Devina Divecha (FooDee) recently posted..Food tour in Galle, Sri LankaMy Profile

    1. OB says:

      I came across your blog on Epicuruaen. I’ve heard a lot of good things about Qbara and can’t wait to try their desserts (as well as everything else). That pecan cake looks enticing, but where’s the caramel – sorry, but I refuse to eat pecans in a cake unless it is topped with boatloads of the unctuous stuff…

      1. IshitaUnblogged says:

        Everybody is talking about Qbara… I have to visit it very soon it seems. Your coconut pecan cake looks gorgeous as well. Hope you have settled down well in your new home:)
        IshitaUnblogged recently posted..Stories of Love, Nostalgia And Memories – The Ingredients To My CookingMy Profile

        1. Shaima says:

          The cake looks ever so yummy.. I seem to have mixed feelings about qbara. I still love it, but i think their strength is in their desserts more than the mains.

          1. LaMèreCulinaire says:

            I liked the fusion of tastes. The different levels of flavours too! Thanks for your comment :)


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