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OSN’s original production ‘Yalla Neta’sha, Come Dine With Me’ showcases winning recipes

Following the launch of OSN’s Original production ‘Yalla Neta’sha, Come Dine With Me’, the first week saw contestant Grace Hachem create three winning dishes; an appetiser, a main course and a dessert. They can be recreated by following the recipes below:

Appetiser – Rice Paper Rolls with Vegetables and Shrimps
Ingredients for 10 rice rolls:

  • 10 Rice Paper Rolls 
  • 20 medium-sized Shrimps
  • 1 large-sized Eggplant
  • 1 tablespoon of non-spicy Paprika
  • 2 teaspoons of Butter
  • 4 tablespoons of Soya Sauce – 2 for the Shrimps and 2 for the Eggplants
  • 1/4 Boston Lettuce 
  • 3 Cucumbers 
  • 2 Carrots
  • 1/4 Green Papaya
  • 2 tablespoons of Worcestershire Sauce
  • 3 tablespoons of Cooking Oil
  • Sauce: 10 tablespoons of Sesame Oil and 2 tablespoons of Rice Vinegar
  • Banana leaf for the decoration – cut into tear-shaped pieces to fit the plate 


  • Peel the skin of the Eggplant, cut into long strips, season with hot cooking oil and fry it with Worcestershire sauce and 2 spoons of soya sauce for 8 minutes and then set aside
  • Cut or shred the carrots, cucumber, papaya and lettuce into thin, long strips and set aside
  • Fry the shrimps for 3 minutes in 2 small spoons of butter, and add 2 spoons of soya sauce along with 1 spoon of paprika
  • Dip the rice paper rolls one by one in boiled water and then lay on a flat surface. Add the mixed vegetables on each one starting from the side (Eggplant, lettuce, cucumber, carrots and green papaya) and roll it gently
  • Once complete, cover the rice rolls with a damp towel to keep them from drying
  • Place the banana leaf on a serving plate and position the rice rolls on it along with the fried shrimps
  • Top-up the dish with the sauce: sesame oil and rice vinegar (mixed in a bowl)

Main Course – Salmon with King Oyster Mushrooms, Ginger, Lemon Grass, Mango and Avocado
Ingredients for 5 Salmon fillets (7cmx14cm):

  • 5 Salmon fillets
  • 6 pieces of King Oyster Mushrooms
  • 1 tablespoon of grated fresh Ginger
  • 2 small sticks of Lemon Grass
  • 2 tablespoons of Soya Sauce
  • 1 Lemon
  • 4 tablespoons of toasted Sesame seeds
  • 2 tablespoons of Honey
  • 2 pieces of Avocado
  • 2 pieces of Mango
  • 1 tablespoon of chopper Coriander
  • 1 tablespoon of Sweet and Sour sauce
  • 5 drops of Tabasco sauce
  • 2 tablespoons of Panko Breadcrumbs


  • Salmon: Mix soya sauce, ginger, lemon grass, lemon and honey together then marinate the salmon – leave in the fridge for half an hour, then cook in the oven for 15 minutes at 180 degrees Celsius, when ready – sprinkle toasted sesame seeds on top for garnishing
  • Chop the King oyster mushrooms in half (thin long pieces and top). Stir the mushrooms in 2 spoons of soya sauce in a pan for 12 minutes and then add 2 spoons of Panko breadcrumbs
  • Mash the Avocado with a squeeze of lemon, add salt
  • Cut the 2 mangos and mashed avocado into small squared pieces, then add the sweet and sour sauce, tabasco and chopped coriander
  • Put the long thin pieces of King Oyster Mushroom under each piece of salmon in a serving plate and add the round piece of the mushroom on top, put the mix of mango and avocado beside the salmon (rolled into balls)
  • Sprinkle the plate with coriander

Dessert – Dark Chocolate Biscuits and Cream

  • 1 ½ cups of Flour
  • ½ cup of powder Icing Sugar
  • 1 teaspoon of Baking Powder
  • 2 tablespoons of Butter
  • 5 tablespoons of Milk
  • 1 tablespoon of Vanilla
  • 500g white Whipping Cream
  • 90g Condensed Milk
  • 10 tablespoons of grated Pistachios
  • 8 Dark Chocolate (Cream filled) Biscuits
  • Digestive biscuits
  • 20 Blueberries
  • 20 Raspberries
  • 10 pieces of Chocolate Sticks for decoration
  • 10 pieces of Milk Sticks for Decoration


  • Crush the Digestive biscuits with whipping cream, vanilla, and condensed milk until consistency is thick then refrigerate for 1 hour
  • Crush the Dark Chocolate biscuits with flour, baking powder, powdered ice sugar, 2 spoons of butter, vanilla and milk
  • Round the mixes up separately and bake them in the oven for 12 minutes
  • Put both mixes in a bag together after they’re ready and break them into smaller pieces
  • Add a spoon of melted butter and mix them together
  • Presentation: First you brush the top of a glass serving cup with honey then dip it in the grated pistachios
  • Add the mixed biscuits in the cup, then layer it with white whipped cream then garnish with the rest of the grated pistachios  
  • Add the berries, chocolate sticks, and mil sticks on top of each cup

Chefs can watch the 45-episode Arabic series every evening from Sunday to Thursday on OSN Ya Hala Al Oula and the OSN Streaming app, and enjoy the local version of ‘Come Dine With Me’.


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