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The IVY Ramadan iftar_O.pdf
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SYMBOL KEY - WHAT EACH ONE MEANS SHISHA AVAILABLE
GOOD FOR VEGETARIANS
IFTAR GUIDE 2014
CONTENTS 4 BLADES AND THE TEE LOUNGE Al Badia Golf Club by Intercontinental
An Iftar with sweeping views of the golf course.
8 ASATEER TENT Atlantis, The Palm
Take family and friends to this magical tent set by the beach.
12 AL HADHEERAH
Bab Al Shams Desert Resort and Spa A desert getaway for a meal in a traditional setting.
16 QD'S RAMADAN TENT
Dubai Creek Golf and Yacht Club Dine and enjoy the impressive views of the Dubai Creek.
20 THE MAJLIS
Dubai World Trade Centre Gather friends and head here for traditional treats.
24 IFTAR ON THE 24TH FLOOR Dusit Thani Dubai
Savour international cuisines at this multi-restaurant buffet.
28 RAMADAN PAVILION Emirates Palace Abu Dhabi
A refined dining experience at a lavish Iftar tent in the capital.
Fairmont Bab Al Bahr Abu Dhabi
This beachfront hotel has two air conditioned tents for Ramadan.
36 MAJLIS AL SAFINAH Jumeirah Beach Hotel
Enjoy international, Asian, Indian and Arabic delights at this Ramadan tent.
40 AL NAFOORAH
Jumeirah Emirates Towers Experience Lebanese hospitality at its finest.
44 CAFÉ PALMIER
Le Royal Meridien Abu Dhabi International flavours at one of Abu Dhabi’s most iconic hotels.
48 OPTIONS BY SANJEEV KAPOOR The Mövenpick Hotel Deira
Relish a plethora of Indian dishes at this restaurant from the popular celebrity chef.
52 MEDLEY RESTAURANT Pullman Dubai Deira City Centre
Tuck into Moroccan specialties this Ramadan.
Raffles Dubai The views of the botanical gardens and relaxed surroundings make this spot ideal for families.
60 DUNES CAFÉ
Shangri-La Hotel Dubai Catch up with friends and family over a relaxed Iftar buffet.
64 SOFRA BLD
Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi A range of cuisines, from Arabic to European and Indian, are on offer at this Iftar.
68 IFTAR IN FLAVOURS
Sheraton Abu Dhabi Hotel and Resort A buffet spread brimming with Arabic and Mediterranean dishes.
72 A.O.C. FRENCH BRASSERIE Sofitel Dubai Jumeirah Beach
Treat your tastebuds to tempting North African and Arabic dishes.
Sofitel The Palm Dubai Embrace the Polynesian vibe and indulge in a variety of dishes.
80 THE CONSTELLATION BALLROOM The Address Dubai Marina
Step into an Arabesque wonderland for an Arabic feast.
84 IFTAR AT MIZAAN The H Dubai
Creative Mediterranean, Indian and Arabic delicacies to suit all palates.
88 THE IVY DUBAI
Jumeirah Emirates Towers Arabic dishes get a contemporary twist at this British restaurant.
92 THE NOODLE HOUSE UAE
Asian flavours in a casual setting at various locations around the country.
The Oberoi Dubai
This is the place to flock to, for everything from Asian and Western cuisine, to Arabic specialties.
100 ATAYEB AT ORIGINS Yas Viceroy Abu Dhabi
Delectable Iftar delights in a stunning environment overlooking the Yas Marina Circuit.
Al Badia Golf Club by InterContinental Tel: +(971)4 7011 127/28 www.diningdfc.com
BLADES AND THE TEE LOUNGE Al Badia Golf Club By Intercontinental
he 18-hole championship golf course designed by famed golf architect, Robert Trent Jones ll, features a clubhouse, four dining outlets, and a luxurious spa. Choose from not one, but two restaurants to dine at this Ramadan, and enjoy the tranquil surroundings that come with it.
THE VENUE The spacious, open-plan restaurant, offers a plethora of international dishes, with views of the stunning golf course, whereas the Tee Lounge, located beneath the atrium’s swirling glass roof at the entrance of the Al Badia Golf Club, is the place to unwind with family members and friends.
THE FOOD You can expect everything from Emirati, Lebanese, Egyptian, and Jordanian, to Indian and European cuisine at this widespread Iftar buffet. Most dishes will be served from live cooking stations, where chefs will prepare food on the spot. Offerings include seven different varieties of Àavoured hummous (to represent the seven emirates), traditional ouzi, mixed grills and seafood pasta. Those fasting can break their fast with a selection of Ramadan juices, fruits, dates and nuts. And to end with, you can enjoy fruit and marshmallows dipped in various chocolate fountains, among other desserts, or ¿nish off on a healthy note with a bowl of fresh exotic fruit.
SIGNATURE DISH Camel cheese
NEED TO KNOW TIMES From sunset to 9:30pm for Iftar, and 8:30pm to 1am for Suhoor.
PRICES Dhs175 for Iftar buffet.
RAMADAN KAREEM Dubai Festival Festi City
perfect ways to celebrate Ramadan InterContinental Hotels Group Dubai Festival City brings you an array of wonderful surprises. From lavish Iftar buffets and sohour in a truly Arabian setting to special room packages and indulgent spa offerings at InterContinental, Crowne Plaza and Al Badia Golf Club, join us for a celebration with your family and friends. For group iftar bookings to host 50 to 800 guests, our stunning ballroom and function rooms are available. For a more private celebration, we can accommodate 30 to 150 guests at Al Badia Golf Club, starting from AED 160 per person. Anise at InterContinental Dubai Festival City: Sunset - 10pm AED 195 per person, including Ramadan juices, tea, coffee and soft beverages Zaytoun & Skyline Tent at Crowne Plaza Dubai Festival City: Sunset - 9pm AED 195 per person, including Ramadan juices, tea, coffee and soft beverages Blades, Tee Lounge & Ramadan tent at Al Badia Golf Club, Dubai Festival City: Sunset - 9:30pm AED 175 per person, including Ramadan juices, tea, coffee and soft beverages For reservations and enquiries, call +971 (0)4 701 1127/28 or email email@example.com visit diningdfc.com Our valued sponsor:
THAREED (BRAISED LAMB AND VEGETABLES) SERVES 4 Ingredients 1g white onions, peeled and chopped 3g garlic, peeled and chopped 0ml melted ghee 4g ground cinnamon g ground black pepper 4g ground coriander 4g ground cardamom 1kg lamb shoulder, diced g ground turmeric 1g mixed Arabic spices 00g tinned, peeled tomatoes 700ml fresh chicken stock 100g potatoes 100g carrots 100g baby marrow 12g pumpkin 2g Iranian saffron 1g fresh coriander 4 pcs Arabic bread Method 1 In a medium deep heavy based pan, heat 30ml of the ghee and sautp the onions and garlic until golden brown. Add the cinnamon, pepper, coriander, and cardamom and cook for 2 mins on medium heat. Add the diced lamb and remaining ghee and turn up the heat so that the lamb gets coated all over ± keep moving the lamb using a long wooden spoon, about 2 mins. Add turmeric and Arabic spices and cook for further 2 mins on medium heat. Then add the tomatoes and chicken stock and bring to the boil - cook for 2 hrs on
medium heat with lid on. Check every 30 mins and stir, making sure it doesn’t stick to the bottom of the pan. Add the potatoes, pumpkin and carrot ± cook for around 14 mins. 1ext, add the marrow, saffron
and coriander. Cook for more mins and adjust seasorning. 2 3lace a spoonful of lamb into the dish, followed by ò an Arabic bread. Repeat for each plate.
Expect everything from Emirati, Lebanese, Egyptian, and Jordanian, to Indian and European cuisine at this widespread buffet. IFTAR GUIDE
Atlantis, The Palm Crescent Road, The Palm Tel: (+971)4 426 2000 www.atlantisthepalm.com
ASATEER TENT Atlantis, The Palm
ulinary delights, adventurous activities and thrilling experiences are some of the reasons that make this world-renowned hotel the place to stay and dine at. Atlantis, The Palm, houses 20 bars and restaurants, some of which include famed establishments such as Nobu and Ronda Locatelli, but their Ramadan tent has carved out a solid reputation of its own as one of 'ubai s ¿nest.
distance. Dine under the light of magical lanterns and take a seat at the comfortable couches for a relaxed dinner at a superstylish spot.
Middle Eastern cuisine is the highlight at Asateer, and diners are in for a remarkable experience as they make their way through the various stations. Some of the traditional dishes that you can’t miss are the ouzi (lamb and rice with Arabic spices), kebbeh bil laban (meat balls simmered in a light Asateer, the hotel’s breathtaking beachyoghurt sauce), and ¿sh sayadiyha (¿sh front Ramadan tent, is the destination served with spiced rice and caramelised to dine at for a glamorous Iftar. The tent onions). A selection of delicious grills overlooks the Arabian Gulf, offering are also available. For desserts, unrivalled views of the Palm and feast on ice cream in various the shimmering waters in the SIGNATURE DISH
unique Àavours such as baklawa, Arabic coffee and Emirati dates, .atayef (Àaky puff pastry ¿lled with local cheese), Assa¿ri (sweet crepe ¿lled with cream) and Turkish delight and nougat. Suhoor guests can enjoy chess, cards and backgammon while enjoying live oud music. Dedicated Majlis areas are available for big groups of people.
Halloumi cheese with roasted tomato, topped with fresh thyme olives and fresh basil
NEED TO KNOW TIMES From 6.15 to 8.30pm for Iftar, and 9.30pm to 3am for Suhoor.
PRICES Dhs195 for Iftar buffet, and Dhs150 minimum spend from the à la carte menu (excluding shisha) for Suhoor.
CHEESE HALLOUMI WRAP WITH KUNAFA DOUGH AND ROASTED TOMATO SERVES 4 Ingredients 665g halloumi cheese 115g kunafa dough pastry 35g Àour 25ml water 355g fresh tomatoes 8g garlic 88g black olives 35ml olive oil 45g fresh za’atar 23g basil 43g parsley 9g cumin Method 1 Slice the halloumi to 1 cm thick pieces. 2 Mix the Àour with the water to make a paste. 3 Pull a long piece of the kunafa dough pastry away (enough to wrap round the cheese). Brush a little of the paste on the cheese and wrap with kunafa dough. Heat olive oil in a pan. Grill the cheese-stuffed kunafa until golden brown on each side. 4 Slice the tomatoes in half and brush with olive oil. Sprinkle with salt and grill. 5 Dice the garlic and olives and crush the za’atar, basil and parsley. Mix with olive oil and add the cumin and salt. 6 Serve the cheese-stuffed kunafa on top of the grilled tomato. Garnish with the garlic and olive mix.
Asateer, the hotel’s breathtaking beach-front Ramadan tent, is the destination to dine at for a glamorous Iftar. IFTAR GUIDE
Bab Al Shams Desert Resort and Spa Tel: (+971)4 809 6194 www.meydanhotels.com/ babalshams
Bab Al Shams Desert Resort and Spa
scape from the humdrum of the city to this luxe resort in the desert and enjoy an evening out with the family. The low-rise resort built in an Arabic fort style, boasts views of the surrounding dunes and a gorgeous desert landscape – perfect for those who want to show visitors from out of a town an authentic Arabian experience.
There’s a staggeringly wide selection of hot and cold mezze, including all-time favourites such as fattoush, foul medammes, spinach fatayer, spring rolls and cheese sambousek. But before you cramp your plate with the assortment of salads and delicious appetisers, make sure to keep room for mains. Lamb and okra stew, chicken mulukhiya, lamb, chicken and shrimp biryani and roasted baby chicken with sides are Al Hadheerah gets a makeover this just some of the tempting tasty and aromatic Ramadan. The restaurant will boast a fully dishes you just shouldn't resist trying. A air-conditioned tent outdoors to recreate rice station is also part of this lavish Iftar the 1001 nights experience, and those who buffet. Crème caramel, baklava, date cake, choose to sit indoors can dine under the light muhlabiya, pastries and fresh fruit of Arabic-style lamps, Persian rugs, make up the dessert selection you drapes and canopies, which give can try, to ¿nish on a sweet note. the restaurant a mystical vibe. SIGNATURE DISH Arabic mixed grill – shish kebab, shish tawook and kofta kebab.
NEED TO KNOW TIMES From sunset to 11.30pm
PRICES Dhs225 for Iftar buffet. 50 per cent off for children between ¿ve-12, and free for below ¿ves.
RAMADAN AT AL HADHEERAH.
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A MEYDAN HOTELS EXPERIENCE
ASSORTED IRANIAN KEBABS SERVES 4 Ingredients FOR CHICKEN KEBABS 500g chicken thighs, cubed 20ml lemon juice 40ml orange juice 10ml white vinegar 500ml plain unsweetened yoghurt A pinch of saffron 30g dijon mustard Salt and cracked black pepper, to taste FOR LAMB CUBE KEBABS 500g lamb shoulder cubes 20g onion powder 60g garlic, chopped 20ml lemon juice 400ml plain unsweetened yoghurt 100ml labneh FOR LAMB KOOBIDEH KEBABS 400g lamb mince 120g white onion purpe A pinch of saffron 10g baking soda 10g sumac powder 2 whole eggs Salt and cracked black pepper, to taste Method 1 Mix the lemon juice, orange juice, white vinegar, plain yoghurt, saffron and Dijon mustard in a large mixing bowl. Add the
chicken thigh cubes to the marinade and refrigerate for 12 hrs or overnight. 2 To make the lamb cube kebabs, mix the onion powder, chopped garlic, lemon juice, yoghurt and labneh together making a marinade. Marinate the lamb cubes and refrigerate for 12 hrs or overnight. 3 For the lamb koobideh kebab, mix the mince with the white onion purpe, saffron, baking soda and sumac for 12 hrs or overnight. Add the eggs and pepper
and make small 100g meat balls, before pressing onto a metal skewer – make each 12 inches long and 1 inch thick. Cook for 5-6 mins on a charcoal barbecue or until done on a grill. 4 Season the other two kebabs and skewer. Grill for 8-10 min. 5 Serve all the kebabs with saffron rice, grilled tomatoes, onions and yoghurt on the side.
Escape from the humdrum of the city to this luxe resort in the desert and enjoy an evening out with the family.
Dubai Creek Golf and Yacht Club Tel: (+971)4 295 6000 www.dubaigolf.com
QD'S RAMADAN TENT Dubai Creek Golf And Yacht Club
ining by the Dubai Creek doesn’t get any better than this! A well known dining hub, set across from Deira City Centre, the club is home to renowned restaurants such as Legends, as well as the recently launched hotspots, Cielo and Casa de Tapas. During Ramadan, it is the popular dining destination QD's that becomes a hotspot for everyone.
THE VENUE QD’s annual Ramadan tent is back this summer! Something of a Dubai institution, the fully air conditioned alfresco space boasts views of the Dubai skyline and the Creek and can seat over 300 diners. Moroccan-inspired décor gives it an Arabian feel, while a
chilled-out atmosphere is a given. QD’s is also perfect for combining Ramadan celebrations with the FIFA World Cup 2014, as matches will be aired on large screens.
THE FOOD Large spreads of Middle Eastern delicacies such as lentil soup (shorbat adas), salads and hot and cold mezze, will leave you satis¿ed as far as appetisers go. A live cooking station for ouzi and shawarma are set up as well, and if that isn’t enough, ¿ll your plate with traditional grills including koftas and marinated shish taouk. Lamb biryani is also a must-try at this buffet. Feast on Umm Ali or other sweets when done, and ¿nish with Arabic coffee (gahwa) and some more dates.
SIGNATURE DISH Mezze
NEED TO KNOW TIMES From sunset to 2am.
PRICES Dhs145 for Iftar buffet. Dhs75 for children between six to 12, children below six dine free.
Where better to taste the traditions of Ramadan than the QDâ€™s Ramadan tent, overlooking the waters of the Dubai Creek. From humble beginnings, the Creek has seen the city grow and provides the perfect RDSSHMFSNR@UNTQSGDROHQHSNE1@L@C@MVHSGSQ@CHSHNM@K Q@AHBÆ¦@UNTQRDUDQXDUDMHMFCTQHMFSGDGNKX month. Reserve your table in advance for 15 guests or more and receive special discounts on group bookings. (ES@QATÆ¤DSRTMRDSSNOL2TGNTQRDQUDCEQNLOL $#ODQODQRNMATÆ¤DS@MCITHBDR AED 65 per child below 12 years %NQ@OQHU@SD(ES@QNQ2TGNTQ#TA@H"QDDJ&NKE8@BGS"KTA@KRNNÆ¤DQ@GNRSNEKNB@SHNMRSG@SB@M accommodate all sizes of groups, from an intimate gathering to a large function for up to 300 guests.
For further information and bookings, please contact #TA@H"QDDJ&NKE8@BGS"KTA 3 Email firstname.lastname@example.org dubaigolf.com
SHORBAT ADAS (LENTIL SOUP WITH TOASTED ARABIC BREAD)
SERVES 4 Ingredients ½ kg red lentils (washed and drained) 2.5l water 4 tbsp vegetable oil 1 brown onion, chopped 1 tsp each of cinnamon and coriander
½ tsp salt 1 tsp parsley, chopped 3 pieces of pita bread cut into cubes, toasted Method 1 In a medium saucepan, boil the water and lentils. When foam starts to appear, remove the foam with a spoon and lower
the heat. Let the lentils simmer for 30 mins or until tender. 2 In a separate pan, heat the oil and add the onions. Stir until golden in colour. Pour the lentil into the pan and add in cinnamon, coriander and salt. 3 Mix well and serve with pita bread, parsley and lemon wedges on the side.
Something of a Dubai institution, the fully air conditioned alfresco space boasts views of the Dubai skyline and the Creek . IFTAR GUIDE
Dubai World Trade Centre Tel: (+971)4 308 6322 www.theramadanmajlis.com
DUBAI WORLD TRADE CENTRE
he Dubai World Trade Centre is a historic building on Sheikh Zayed Road, and is an icon of the city till today. Exhibitions and large scale events take place at the halls here, with The Majlis tent in Sheikh Saeed Hall 3 being one of them which entertains diners every year. Diners can feast their eyes on the dĂŠcor and their tastebuds on the sumptuous spread that offers an authentic taste of local cuisine.
THE VENUE White leather couches, low coffee tables, large screens, and beautiful lanterns that hang from the ceiling are some of the elements that make this a picturesque place. This relaxed spot is ideal for an Iftar or
Suhoor with friends, and can accommodate over 1,000 people. All the Fifa World Cup action can also be caught on screens here.
THE FOOD The menu features a wide array of Middle Eastern fare including mixed grilled meat and seafood platters, Koshary, ouzi, and fresh saj made in traditional ovens. Take a trip to the dessert station to indulge in the delightful toffee date pudding and mouhalabiya, to complement your coffee or tea. A selection of normal and nicotinefree shisha (only after 9pm) will be offered at The Majlis, which is also the largest indoor shisha lounge in Dubai. An Ă la carte and set menu will be served for Suhoor.
SIGNATURE DISH Iranian mixed grills
NEED TO KNOW TIMES From sunset to 3am (4am on weekends)
PRICES Dhs140 for Iftar buffet. Dhs200 for Suhoor set menu.
ENJOY AN UNFORGETTABLE IFTAR FOR AED 140 ONLY Savour traditional Middle Eastern cuisine during the Holy Month of Ramadan. Experience Iftar for only AED 140 in a lavish Arabesque setting at The Majlis, Dubai World Trade Centre. For reservations: 04 308 6322 | email@example.com theramadanmajlis.com
ASEEDAT BOBAR (PUMPKIN PUDDING)
SERVES 4 Ingredients 2kg orange pumpkin 4l water 180g roasted flour 110g ghee 300g sugar 2g saffron threads, for garnish
1 tsp ground cardamom 2 tbsp rose water Method 1 Wash and peel the pumpkin and cut into large chunks, then place in a large pot and cover with water. Cook until soft, which should take about 25 mins. Strain the pumpkin. 2 Mash the pumpkin and blend with the
roasted flour and ghee. Add sugar, saffron and cardamom until it becomes a smooth mixture. Cover and cook on low heat for 10 mins, gently mashing the pumpkin from time to time until it is soft and tender, light and fluffy. Add rose water. Then keep on low heat for a further 10 mins. Pour into a bowl, warm 4 tsp of ghee and drizzle over the top. Garnish with saffron threads and serve warm.
The menu features Emirati and Middle Eastern fare including mixed grill platters, hareesa, and biryanis, among many mouthwatering options. IFTAR GUIDE
Dusit Thani Dubai Sheikh Zayed Road Tel: (+971)4 317 4515 www.dusit.com
IFTAR BUFFET AT THE 24 FLOOR TH
Dusit Thani Dubai
his Thai-themed hotel located on Sheikh Zayed Road, is one of the most well known structures of the Dubai skyline. With restaurants such as Benjarong (for Royal Thai cuisine), Pax (for Italian cuisine) and The Californian (an international buffet outlet), there’s no dearth of dining options here.
Whet your appetite with a wide variety of cuisines, from Italian to Asian, and delectable dishes including hot and cold mezze such as sujouk, cheese sambousek, assorted pakoda and spinach fatayer – all on offer at this extensive buffet spread. For mains, mouthwatering and aromatic dishes such as Massaman beef curry and Samak hara trabolsiah (a ¿sh dish), as well as other specialties, are on offer alongside Not limited to one venue, diners can the Oriental rice and lamb ouzi at the live choose to sit at either Pax, the Californian cooking station. Quench your thirst with or Benjarong restaurants when trying out th Ramadan drinks such as laban Airan, this Iftar. The 24 Àoor of the hotel is where Jallab and kamar al din. A tempting array the central buffet station is set – similar to of international, Arabic and Asian their Friday brunch set-up – and desserts are also available to the restaurants are also located, SIGNATURE DISH complete the offerings. offering fantastic city views. Gaeng phed ped yang (Roasted duck, red curry, pineapple, and tomatoes)
NEED TO KNOW TIMES From sunset to 8:30pm
PRICES Dhs145 for Iftar buffet. A percentage will be donated to Operation Smile.
GAENG KAREE GAI (YELLOW CURRY CHICKEN WITH POTATO AND ONION) SERVES 4 Ingredients 500g chicken thigh cubes 500ml light coconut milk 75ml cooking oil 150g yellow curry paste 500ml thick coconut milk 100g boiled and 100g deep-fried potatoes 120g onions, diced and fried 50ml ¿sh sauce 50g sugar 20g spring onions, sliced (for garnish) 20g coriander, chopped (for garnish) Method 1 Boil the chicken with the light coconut milk for 10 mins. 2 Heat the cooking oil and fry the yellow curry paste until fragrant. Add to the chicken and follow with thick coconut milk, onion and potato. Season with ¿sh sauce and sugar and simmer for 5 mins. Garnish with spring onions and coriander before serving.
Whet your appetite with cuisines, from Italian to Asian, and dishes including hot and cold mezze. IFTAR GUIDE
Emirates Palace Abu Dhabi Tel: (+971)2 690 7999 www.emiratespalace.ae
RAMADAN PAVILION Emirates Palace Abu Dhabi
his palatial hotel in the capital offers the ultimate dining experience during the Holy Month, with one of the biggest, most lavish Ramadan tents in Abu Dhabi, as is ¿tting for a hotel of this stature.
THE VENUE The custom-built pavilion, built on hundreds of square metres overlooks the pristine beach on one side, and faces the hotel on the other. You'd never imagine you are in a temporary tent, with the scale and set-up of the interiors. The beautiful terrace features 12-metrehigh palm trees and a grand fountain, while the signature gold traditional Mashribiya details run through from the hotel into this pavilion, making it a truly mesmerising destination.
THE FOOD The grand Iftar buffet features an array of treats, including dishes from Mezlai, the Emirati restaurant at the hotel – expect grilled meats, rice-dishes, couscous, as well as fresh ¿sh marinated with saffron and herbs, among other specialties. Emirati favourites such as lamb thareed and ouzi are also available, along with the tasty selection of mezze, soups and salads. 9isit the carving stations to try slow-cooked meats, and end the meal with both traditional and international sweets. The pavilion also boasts comfortable seating in cosy enclaves, where you and your friends can enjoy shisha, live oud performances, and traditional games like backgammon. An à la carte menu is served for Suhoor.
SIGNATURE DISH Lamb thareed
NEED TO KNOW TIMES From sunset to 9pm for Iftar, and 9:30pm to 1:30am for Suhoor.
PRICES Dhs265 for the Iftar buffet From Dhs150 for the Suhoor menu.
TABOULEH SERVES 4 Ingredients 40g bulghur wheat 600g parsley, chopped 160g onions, chopped 80g mint leaves, chopped 50g tomatoes, chopped 40ml olive oil 80ml lemon juice 20g salt Lemon wedge, for garnish Method 1 Soak the bulghur in just enough water for 10 mins. Mix the parsley and bulghur together with the rest of the ingredients. Garnish with chopped tomatoes and a wedge of lemon.
The grand Iftar buffet features an array of treats, including dishes from Mezlai, the Emirati restaurant. IFTAR GUIDE
Fairmont Bab Al Bahr Abu Dhabi Tel: (+971)2 654 3333 www.fairmont.com/abu-dhabi
Fairmont Bab Al Bahr Abu Dhabi
airmont Bab Al Bahr is as striking outside as it is inside. The beachfront business hotel in the capital offers unrivalled views of the Sheikh Zayed Grand Mosque. Gourmet offerings here feature Frankie’s Italian Restaurant and Bar, the renowned Marco Pierre White Steakhouse and Grill, as well as CuiScene, the hotel's international restaurant.
THE VENUE Get into the spirit of Ramadan as you take your family and friends to the 425-square metre, air conditioned tent, located adjacent to CuiScene, for Iftar. A 1,200-square metre tent is also built outdoors, and will be open for Suhoor, with live Arabic entertainment adding
atmosphere. Here you can watch the World Cup matches and enjoy shisha as well.
THE FOOD Savour cuisines from around the Middle East in aromatic and appetising dishes such as samak harra (spicy tahini ¿sh), Dijaj bil laban (chicken with yoghurt), chicken moussakan, and samak saiadya (baked ¿sh with rice), once you get your ¿ll of hot and cold mezze from the extensive variety. Wash it all down with cooling, hydrating and refreshing drinks such as karkade (hibiscus Àower tea) and Qamar al deen (apricot juice). Choose from katayef (folded pancakes), Awamat (doughnut balls) and cheese kunafa, among other sweet choices, for dessert.
Samak harra (spicy tahini ¿sh)
NEED TO KNOW TIMES From sunset-9.30pm for Iftar, and 10pm-2am from Saturday to Wednesday (until 3am on Thursday to Friday) for Suhoor.
PRICES Dhs185 for Iftar buffet, and minimum spend of Dhs135 for the Suhoor à la carte menu.
CHICKEN MOSSAKA SERVES 4 Ingredients 1 whole chicken (around 2.5kg) 2.5l water 100g celery 100g carrots 50g leeks Cinnamon stick Bay leaves 250g red onions, sliced 250ml olive oil 100g pine nuts 50g sumac 25g cinnamon 40g black pepper 40ml pomegranate extract (dibbs rouman) Salt, to taste 4 saj breads FOR THE SALAD 100g red onions 50g parsley 35g tomatoes, julienne Method 1 Boil the chicken, and add the carrots, celery, leeks, bay leaves and cinnamon stick when it starts to boil. Leave uncovered until the chicken is cooked. Remove from the stock, set aside to cool and then remove the bone and shred the chicken to pieces. 2 In a pot, heat the olive oil and add the sliced onions, sauté till it becomes light brown. Add the pine nuts and stir for 5 mins, then add the chicken and stir for 10
mins. Add the sumac and other spices, stir for 2 mins and set aside to cool. 3 On a saj bread, spread the chicken mixture and roll. Do the same for the rest and
place on a baking tray. Pour olive oil and pomegranate extract on top, and bake at 275C for 15-20 mins. Cut to make slices and serve hot with a salad on the side.
Savour cuisines from around the Middle East in dishes such as samak harra (spicy tahini fish), and Dijaj bil laban (chicken with yoghurt).
Jumeirah Beach Hotel Tel: (+971)4 406 8999 www.jumeirah.com/ jbhramadandining
MAJLIS AL SAFINAH Jumeirah Beach Hotel
his stunning hotel set on the Jumeirah beachfront is built in the shape of a wave. Home to a number of well-known restaurants and bars, the hotel's prime destination for Iftar being Majlis Al Sa¿nah, an Arabian wonderland recreated in the Sa¿nah ballroom.
THE VENUE The ballroom boasts a mix of traditional and contemporary elements, and has a seating capacity of up to 360 guests. Eight Majlis areas are available for those who want to have a more intimate gathering with family and friends, out of which, the two VIP majlis’ can accommodate 20 guests, two are private for 14 guests and four can ¿t 10 guests in each. Between
Saturday and Wednesday, an Arabic duo will provide live entertainment. during Suhoor.
THE FOOD Make your way to this extravagant tent to feast on fresh seafood, meat and a plethora of other dishes worth relishing. The buffet spread includes juices, soups, Arabic bread, hot and cold mezze, as well as a generous selection of salads. For mains, try ouzi, shawarma, mixed grills such as lamb kebab and kofta, and falafel – all from live cooking stations. Arabic, Indian, Asian and continental dishes such as chicken in coriander and garlic sauce are on offer too. End your meal with an assortment of desserts that will tempt any palate.
SIGNATURE DISH Lamb ouzi
NEED TO KNOW TIMES From sunset to 8.45pm for Iftar and 9.30pm to 3:00am for Suhoor
PRICES Dhs195 for Iftar buffet Dhs100 minimum spend for Suhoor from Thursday-Saturday.
GRILLED TIGER PRAWNS
SERVES 4 Ingredients 12 jumbo prawns, (about 400g in weight) 4 red chillies, deseeded and ¿nely chopped 2 garlic cloves, ¿nely chopped Olive oil, for drizzling
Black pepper ½ lemon, juice only Method 1 Clean each prawn and wash thoroughly. Pat dry on a paper towel. 2 Lay the prawns out on a baking tray and
sprinkle with the chopped chilli and garlic. Drizzle with olive oil and leave to marinate in the fridge for 30 mins. Season to taste. 3 Place the prawns under a hot grill, turning once, until lightly browned on both sides. 4 Remove and drizzle lemon juice on the prawns before serving.
Make your way to this extravagant tent to feast on fresh seafood, meat and a plethora of other dishes worth relishing. IFTAR GUIDE
Jumeirah Emirates Towers Tel: (+971)4 319 8088 www.alnafoorahrestaurant.com
AL NAFOORAH Jumeirah Emirates Towers
he winner of the BBC Good Food ME 2013 Award for Best Middle Eastern restaurant, Al Nafoorah, is sited in the iconic Jumeirah Emirates Towers complex. The Lebanese restaurant offers the best of Arabic hospitality to those looking for a re¿ned meal at a ¿ne-dining venue, and is as suitable for a business lunch, as it is for dinner with friends and family.
THE VENUE This popular, authentic restaurant features an air-conditioned marquee on the terrace, with views of the Dubai skyline in the backdrop. Feel the luxe, sophisticated vibe indoors, where you will ¿nd parquet Àooring and contemporary Arabesque furniture livened
up by touches of traditional art. Live entertainment adds to the experience making the venue instantaneously inviting.
and feature mouhalabiya, Um Ali, orange cream caramel, chocolate cake and fresh fruit, among other choices.
THE FOOD Quench your thirst with Ramadan drinks such as jallab, before feasting on cold mezze such as fattoush, mosakaa, fried cauliÀower and eggplant, and raw kebbeh, as well as hot mezze such as spinach fatayer, meat sumbousek, falafels and chicken shawarma. Expect authentic Lebanese specialties for mains, like chicken kabsa, kofta saniya and other delights such as the popular lamb ouzi. The main course dishes change on a daily basis. Dessert offerings are sure to entice even those who are full,
SIGNATURE DISH Al Nafoorah mezze
NEED TO KNOW TIMES From sunset to 9pm, and 10pm to 3am for Suhoor
PRICES Dhs210 for Iftar buffet, 50 per cent off for children between six-12, and complimentary for children below the age of six.
CHICKEN LIVER WITH POMEGRANATE SAUCE
SERVES 4 Ingredients 600g fresh chicken liver pieces 15g garlic 100ml pomegranate sauce ½ tsp sea salt
1 tsp white pepper 30ml water 30ml sunÀower oil Method 1 Clean the chicken liver and cut each piece into half. Set aside in a strainer.
2. Mash the garlic and add it to the pomegranate sauce. Season, add water and mix well. 3 In a pan, heat the sunÀower oil and fry the chicken liver for 8 mins on both sides. Add the sauce and boil until the mixture becomes slightly thick. Serve hot.
The Lebanese restaurant offers the best of Arabic hospitality to those looking for a refined meal at a fine-dining venue. IFTAR GUIDE
Le Royal Meridien Abu Dhabi Tel: 800 101 101 www.leroyalmeridienabudhabi. com/en/gallery/cafe-palmier
CAFÉ PALMIER LE ROYAL MERIDIEN ABU DHABI
his established hotel has recently undergone a major refurbishment to emerge as a contemporary new destination in the heart of Abu Dhabi. Dining at this hotel is always an enjoyable experience and guests can choose to tantalise their taste buds at the elegant Market Kitchen, have a more casual meal at Wheat, feast on authentic Italian coastal cuisine at Amal¿, or head to Café Palmier for a leisurely meal.
THE VENUE Café Palmier’s marble-top counters, beige and light green dining chairs, and modern décor make this place a laid-back eatery for afternoon lunches or dinners. Suhoor is served at
Layali El Hilmiya, an air-conditioned tent, with live oud music, TV screens, Àavoured shisha and games for everyone to enjoy.
THE FOOD The widespread buffet-style Iftar at Café Palmier includes a variety of cuisines from Asian and Arabic, to Indian, with a selection of soups for appetisers, hot dishes featuring Emirati hareesa, fava beans with lamb, crispy ¿sh with tahini sauce, shish kebab and kofta and lamb ouzi for mains. Savour chocolate mousse, crème brulee and Arabic sweets for dessert. For Suhoor at Layali El Hilmiya, try traditional saj, hot and cold mezze, and sweet treats such as kunafeh. Shisha is also available here.
Arayes (Grilled Arabic bread stuffed with meat)
NEED TO KNOW TIMES From sunset to 9pm for Iftar, and until 3am for Suhoor.
PRICES Dhs145 for Iftar buffet. Dhs175 for Suhoor. All prices include an additional 10% service charges and 6% tourism fee.
LE ROYAL MERIDIEN ABU DHABI T +971 2 674 2020 leroyalmeridienabudhabi.com
LAYALI EL HILMIYA Discover captivating Ramadan nights at Layali El Hilmiya with live traditional entertainment. Suhoor package price starting from AED 175*. Enjoy limitless variety of original Ramadan delicacies from our exclusive a’ la carte menu. Open from 09:00 pm until 03:00 am *Prices are subject to 10% service charges and 06% tourism fee For more information and to make reservations call 800 101 101 or email firstname.lastname@example.org
N 24° 29' E 54° 21' DESTINATION UNLOCKED
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TRADITIONAL MIXED GRILL WITH RICE AND BREAD SERVES 4 Ingredients 100g lamb legs (boneless) 100g lamb shoulder (boneless) 160g lamb chops 160g chicken thighs or breast (boneless) 2 tbsp chilli paste 20ml olive oil 2 tbsp garlic paste 140g kofta (minced beef) 20g lamb fat 20g parsley 1 tbsp Arabic spices 80g onions 60g tomatoes 30ml pomegranate molasses 4 pcs Arabic bread 200g rice Method 1 Marinate all the meat (except the kofta and lamb fat) with chilli paste, olive oil, 1 tbsp garlic paste, black pepper and salt. 2 Mix the kofta with lamb fat, parsley, 1 tbsp garlic paste, onions, salt and pepper. 3 To make the Arayes, mix the kofta mix with pomegranate molasses and stuff into the Arabic bread. Grill and set aside. 4 To make the rice, sauté chopped onions with olive oil, and add the rice and spices. Add enough water to cover the rice and cook on low heat until the rice and meat is cooked well. 5 Skew the marinated meat and grill until cooked. Serve with the Arayes and rice.
The widespread buffet-style Iftar at Café Palmier includes a variety of cuisines from Asian and Arabic, to Indian.
Options by Sanjeev Kapoor The Mรถvenpick Hotel Deira Tel: (+971)4 444 6466 www.moevenpick-hotels.com/ Dubai-Deira
OPTIONS BY SANJEEV KAPOOR The Mövenpick Hotel Deira
he newest outlet from Indian celebrity chef Sanjeev Kapoor, is nestled in the Movenpick Hotel Deira. If mouthwatering and aromatic Indian curries and dishes is what you’re after, for a sumptuous Iftar spread, then that’s exactly what you will get here. Bring along friends and family members who love the spice and Àavours in Indian cuisine, and get ready for a feast for the senses.
THE VENUE One of the most attractive features of this restaurant is the live cooking kitchen in the centre, which offers views of the chefs in action making for great culinary theatre. The elegant restaurant also features a shimmering
crystal curtain, which adds glamour to the space. A separate prayer area is available for those who might want to break their fast at the restaurant.
THE FOOD Go on a gastronomic journey across India and indulge in a wide selection of appetisers, mains and desserts from different regions such as West Bengal, Hyderabad, Maharashtra, and South India. The buffet features beverages such as the Indian specialty Falooda (cold and sweet drink with ice cream, rose syrup and tapioca pearls) as well lassi (sweetened yoghurt drink), three chilli potato and mixed salads, and a Chaat station for vegetarian street-food dishes
such as dahi puri (yoghurt with small fried Indian Àatbread) and vada pav (potato patty in a bun). Non-vegetarians can try chicken tikka verde and kebabs for starters, followed by Malabar ¿sh curry and chicken biryani, among other dishes for mains. To end, try the gajar ka halwa (carrot halwa) or a simple plate of fresh fruit.
SIGNATURE DISH Kadhai paneer
NEED TO KNOW TIMES 6.45pm to 8.30pm
PRICES Dhs120 for Iftar buffet.
SERVES 4 Ingredients 250g chana dal (yellow lentils) ½ kg mutton cubes 3 tbsp vegetable oil 1 tsp cumin seeds 100g onions, sliced 1 tbsp ginger paste 2 tbsp garlic paste 2 tsp coriander powder 1 tsp cumin powder ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala
200g tomatoes Salt, to taste Juice of ½ a lime Coriander leaves, to garnish Method 1 Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops. Add the onions and fry, stirring often, until they begin to turn pale golden in color. Add the ginger and garlic paste and fry for a minute. Then add the coriander, cumin, turmeric powder, red chilli and garam masala powder and continue frying until the oil separates from
the masala. Quickly add in the tomatoes and fry for 2-3 mins, followed by the mutton and salt to taste – fry until browned. 2 Add the lentils to the pot, stir and pour in 3 cups of water. If using a pressure cooker, put the lid on and cook till you hear three whistles. Turn off the heat and allow the steam to release by opening the pressure cooker. If using a pot, let the dal come to a boil after adding the water and simmer until soft. The dish should be like a thick porridge – add hot water if required. Once cooked, add the lime juice, stir well and garnish with coriander leaves. Serve with plain boiled rice and a vegetable side dish.
If mouthwatering and aromatic Indian curries and dishes is what you’re after, for a sumptuous Iftar spread, then that’s exactly what you will get here. IFTAR GUIDE
Pullman Dubai Deira City Centre Tel: (+971)4 603 8201 www.pullman-dubaideiracitycentre.com
DUBAI DEIRA CITY CENTRE
MEDLEY RESTAURANT Pullman Dubai Deira City Centre
et in the heart of old Dubai, this restaurant right by the City Centre mall, is a great dining destination for those who want to have a ¿lling meal after a shopping spree. The hotel has four restaurants and bars, with Medley being the all-day dining option on the ¿rst Àoor of the hotel that serves lunch and dinner buffets.
THE VENUE The trendy eatery featuring dark wood ¿ttings and green chairs is a modern, casual space perfect for a relaxed meal. The restaurant has an open kitchen with a wide selection of dishes served on the counters right in front, so that you can watch all the action and even speak to the chefs.
THE FOOD El Batoul Jarmourne (also known as Chef Mama) is the self-taught Moroccan chef at the helm of this kitchen, who will be serving up a selection of her favourite home cooked dishes this Ramadan. The Iftar experience begins with assorted dried fruits, freshly baked breads and vegetables served at the table, followed by a visit to the buffet for hot mezze, harira or lentil soup, jhinga masala prawns with gravy, Moroccan chicken tagine with almonds and lemon pickle, baby marrow with minced lamb in yoghurt sauce, mixed grills, and lamb with oriental rice from the ouzi station. Live cooking stations are also spread across the restaurant and offer baked breads (made to order) and shawarma. A
selection of Arabic sweet treats such as kunafa are ready for you to tuck into, while enjoying the live oud performance, which adds an Arabian touch to the ambience.
SIGNATURE DISH Lamb with Oriental rice
NEED TO KNOW TIMES Opened from 6.30am for breakfast and lunch. Iftar is from sunset to10.30pm.
PRICES Dhs155 for Iftar buffet and Dhs70 for kids between six-12. Dhs115 for early bookings. Free for below ¿ves. Dhs60 for Suhoor
Because Pullman understands the EHDXW\RI Ramadan. Celebrate with us.
From sumptuous Iftar buffets with Moroccan fusion to Suhur shisha nights. Celebrate Ramadan with us.
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PULLMAN DUBAI DEIRA CITY CENTRE
T: 04 603 8201 - E: email@example.com facebook.com/pullmandubaidcc www.pullmanhotels.com/2022
DUBAI DEIRA CITY CENTRE
MOROCCAN CHICKEN TAGINE SERVES 4 Ingredients 2 tbsp Moroccan spice mixture (1/2 tsp cayenne, 1/2 tsp turmeric, 2 ½ tsp cumin, 1 tsp allspice, 1 tsp cinnamon, ½ tsp coriander) 1 tbsp Àour 2 large boneless skinless chicken breasts, cut into 1-inch cubes 115g dried apricot halves, roughly chopped 1 large onion, chopped 460ml fat free chicken broth 1 garlic clove, minced 1 tbsp extra virgin olive oil 1 tsp fresh ginger root, minced 1 can whole peeled tomatoes 1 can chickpeas, drained 1 tbsp honey 29g almonds Cilantro, for garnish Salt and ground black pepper Method 1 Combine the Àour and Moroccan spice mixture. Add the chicken pieces and toss to coat. 2 Heat oil in a pressure cooker over mediumhigh heat. Once hot, add the chicken pieces and allow to brown for 1 min per side. Remove and set aside. Reduce heat to medium and add ginger and onions. Sauté for 3 mins, until onions are semitranslucent. Add garlic and cook for 1 min. followed by the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces. Cover, and bring to low pressure over medium-high heat. Cook for 8 mins then remove from heat and release the pressure using the quick release
method (open the steam valve). Stir in the chickpeas, almonds and honey and warm for a few minutes. Check to see if the chicken is done, season and taste. If using a Dutch oven, follow the same method until
the chicken is browned and then reduce to a simmer and cook for 20-25 mins or until apricots are tender. 3 Garnish with cilantro leaves and serve over warm couscous.
El Batoul Jarmourne (Chef Mama) is the self-taught Moroccan chef at the helm of this kitchen. IFTAR GUIDE
RafÀes Dubai Tel: (+971)4 324 8888 www.rafÀes.com/dubai
he iconic RafÀes Dubai is a delightful Iftar outing for those who want to dine in serene surroundings. Located close to Wa¿ shopping mall, you can head here after a spot of shopping, or make it a destination in itself for a relaxed Iftar meal with friends and family. The hotel has seven restaurant and bars, including the well-known RafÀes Salon, but the one to check out for Iftar, is Azur.
THE VENUE The restaurant, which overlooks the stunning RafÀes Botanical Garden, is perfect for intimate gatherings where you can sit back and relish every morsel you try. The wooden parquet Àooring, white leather chairs and marble-top dining
tables are given a seasonal touch with colourful Arabian-style runners.
THE FOOD The options are endless at this buffetspread which features Pan-Arabic dishes. Choose fatayer, spring rolls, sambusek and kibbeh from hot appetisers, and a variety of soups, or ¿ll your plate with fresh leafy and traditional salads like fattoush and tabbouleh. Mains include shawarmas, lamb ouzi, biryani and noodle-dishes, as well as a selection of meat and seafood dishes worth tucking into. For desserts, sweeten the meal with a selection of dates, fresh fruit, and a wide variety of decadent chocolate and fruit cakes, Arabic sweets and pastries.
SIGNATURE DISH Chicken maklooba
NEED TO KNOW TIMES From sunset to 9pm.
PRICES Dhs185 for Iftar buffet.
Oriental Delights with Raffles Dubai Break your fast with a regal array of traditional Arabian favourites at Azur Restaurant. A delightful Ramadan experience in an enchanting, intimate setting overlooking the enchanting Raﬄes Garden, perfect for time spent with family and friends. Sunset to 9:00 PM For reservations, please call +971 4 324 8888 or e-mail: dining.dubai@raﬄes.com
TURKEY VERMICELLI SERVES 4 Ingredients 1kg turkey breast Paste of 2 onions 10g red chilli 50g chilli paste 50g garlic 100ml lemon juice 50g tomato paste 100ml orange juice 50ml ketchup 10g crushed black pepper 30g salt 10g Arabic spice mix 250g vermicelli 150g ghee 100ml corn oil 2 sprigs fresh mint 2 cherry tomatoes Method 1 Make a ¿ne paste by mixing together the onion paste, chilli and chilli paste, garlic, lemon juice, tomato paste, orange juice, ketchup, salt, pepper and Arabic spice powder. Marinate the turkey breast for 6hrs in the mixture. Roast the turkey at 160C for 2 ½ hrs. 2 Add ghee to a pan and sauté the vermicelli to give it a golden brown colour. Add seasoning and put the juices from the turkey and suf¿cient water to cook the vermicelli in the pan. Add the cooked vermicelli to a plate. Slice the roasted turkey breast and place on top. Garnish with fresh mint leaves and cherry tomatoes.
The restaurant, which overlooks the stunning Raffles Botanical Garden, is perfect for intimate gatherings where you can sit back and relish every morsel you try. IFTAR GUIDE
Shangri-La Hotel, Dubai Tel: (+971)4 405 2703 www.shangri-la.com
DUNES CAFÉ Shangri-La Hotel, Dubai
his renowned ¿ve-star hotel on Sheikh Zayed Road is home to seven restaurants and bars, including their Vietnamese cuisine restaurant, Hoi An, and signature Chinese venue Shang Palace. Whether you’re looking for a quick espresso, light lunch or an authentic dining experience, you can ¿nd it all here at this hotel.
THE VENUE Dunes Café is the place to head to for a casual Iftar buffet with friends and family. The all-day dining spot boasts live cooking stations as well as an à la carte menu, so there is something for everyone. The light, bright, airy space, located on the lobby level of the hotel is
ideal for business meetings and catch-ups, as well as for a Ramadan outing.
THE FOOD This all-day dining café features Middle Eastern delights at its wide-ranging buffet. Authentic hot and cold mezze such as beef kibbeh, manakeesh, and fresh saj (made at the live stations) are some of the appetisers you can tuck into, before diving into mains of slow roasted lamb ouzi, whole baked salmon harra and king prawns Salona. If a great selection of dates is enough to sweeten your palate, choose from a selection at the date pyramid, or else, try more traditional Arabic desserts like kunafa, katai¿ and Umm Ali.
SIGNATURE DISH Moroccan Harira soup
NEED TO KNOW TIMES From sunset to 12am.
PRICES Dhs165 for Iftar buffet. The Iftar is available for a special price of Dhs130 per person, during the ¿rst week of Ramadan.
LAMB SHANK WITH MASHBOUSE RICE SERVES 4 Ingredients 4 (220g) lamb shanks 1.5l water 640g onions, sliced 120g garlic, peeled and sliced 80g ginger, grated 120g carrots, sliced 80g cardamom 4 bay leaves 80g ground coriander 800g tomato, sliced Salt and pepper to taste FOR THE MASHBOUSE RICE 600g basmati rice 40g onions, chopped 40g garlic 40g dried lemons 40g cumin powder 40g ghee Handful of peanuts Method 1 Bring water to the boil in a large pan. Add the lamb shank to the hot water with the onions, garlic, ginger, carrots, cardamom, bay leaves. Simmer covered on a low heat for 40 mins. Add the coriander, tomatoes and salt and pepper to taste. Cover again and simmer for a further 60 mins until the lamb is cooked and tender. Remove from the pan and rest for 15 mins. 2 To cook the rice, gently heat the ghee and sauté the onions and garlic until golden and the ghee has crystalised. Add the rice, lemon and cumin. Pour in 1l of the stock from the
lamb shank to the rice. Cover and cook for 15 mins until the rice is cooked. 3 Toast the peanuts in a dry hot pan for 1 min.
4 Add the rice to a plate and place a lamb shank on top. Scatter with toasted peanuts and serve.
Dunes Café is the place to head to for a casual Iftar buffet with friends and family. IFTAR GUIDE
Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi Tel: (+971)2 509 8855 www.shangri-la.com/abudhabi/ shangrila/dining/restaurants/ sofra-bld/
Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi
ofra bld is set on a private beach at the stunning Shangri-La Hotel in the Qaryat Al Beri area of the capital. Arabic, Moroccan, European and Indian are the types of cuisines available at this international restaurant. If you’re looking to whisk your loved one or a special few friends off to a stylish destination, head here for an evening to remember.
THE VENUE High ceilings with lanterns, marble Àooring and a neutral colour scheme make Sofra bld an elegant dining spot, while straw baskets and buckets ¿lled with spice powders add a hint of colour to the space. When visiting for Suhour, you can take a seat at the magical
Arabesque tent which boasts views of the Sheikh Zayed Grand Mosque.
For Suhour, diners can order from an à la carte menu. The Arabesque tent with a buffet spread is also available for group bookings.
Iftar at Sofra bld comprises of some of the usual suspects including cold and hot mezze of stuffed vine leaves, cheese spring rolls, falafel platter and fatayer. But in terms of main course offerings, the restaurant excels, as the buffet offerings, spread all around the restaurant in different sections, features everything from salads such as beetroot with shrimp, to fried calamari, buffalo chicken wings, shish tawouk and various sandwiches, saj, grilled seafood and kebabs, and shawarmas. The decadent dessert variety ranges from international to Arabic.
SIGNATURE DISH Grilled kofta kebab
NEED TO KNOW TIMES From 8pm to 2am on weekdays, and until 3am on weekends, for Suhour.
PRICES Dhs250 for Iftar buffet.
FRIED SEABASS SYIDEH WITH SUMAC, TABOULEH AND ROCKET LEAVES SERVES 4 Ingredients 40g onions 5g sumac powder 20g seabass ¿llet 5g cumin powder 5g coriander powder 30ml lemon juice 20g garlic 100g Àour 10g rocket leaves 50ml olive oil Salt and white pepper, to taste 30g Arabic bread 100ml corn oil 30g tabouleh 20g tahina 1 lemon Method 1 Slice the onions and mix together with the sumac powder. 2 Mix the seabass with cumin, coriander, lemon juice, garlic, salt and pepper. Coat the ¿sh with Àour and fry in a heated pan. 3 In another pan, sauté rocket leaves with olive oil, salt and pepper. 4 Cut the Arabic bread into thin, long strips like pasta ribbons, and twist
over a round bowl or mould to make a small dome shape. Remove the bread bowl carefully from the mould, place on a slotted spoon and deep fry until it becomes light brown.
5 Place the fried seabass ¿llet on a plate and top with the onion mix. Warm the tabbouleh salad and place in the bread bowl, near the ¿sh. Garnish with tahina sauce and a sliced lemon.
High ceilings with lanterns, marble flooring and a neutral colour scheme make this an elegant dining spot. IFTAR GUIDE
Sheraton Abu Dhabi Hotel and Resort Tel: (+971)2 677 3333 www.sheratonabudhabihotel.com
IFTAR IN FLAVOURS SHERATON ABU DHABI HOTEL AND RESORT
he established hotel in Abu Dhabi, shaped like an Arabian fort, is nestled between Abu Dhabi Corniche and Salaam Street. The ¿ve-star resort overlooks the Arabian Gulf and is a fun, family-friendly destination for a weekend break or just a memorable dining experience. During Ramadan, diners can head to Flavours for Iftar, or visit Bravo restaurant for shisha and snacks, or to watch Ramadan TV programmes and play cards after-hours.
THE VENUE Flavours, the hotel’s international buffet restaurant, popular for its theme nights, is designed in a market style so that you can manoeuvre your way through the buffet. The sun-
drenched space is elegant, yet laid-back, offering the perfect setting for Iftar.
THE FOOD Quench your thirst with tamarind juice, jallab or fresh orange juice, before diving into a bowl of couscous with roasted vegetables or Greek salad, and foul medammes with Arabic bread – all part of the cold and hot mezze spread. For mains, indulge in dejaj bil batata (roasted chicken with potatoes, coriander, lemon and garlic), kibbeh bil sayiania (layered minced lamb with pine nuts and onions), Arabic mixed grill, wok fried vegetables and moussaka, to name a few dishes. Umm Ali, French pastries and Arabic baklava are sure to sweeten your palate after a lovely meal.
NEED TO KNOW TIMES From sunset to 11pm.
PRICES From Dhs155 for Iftar buffet.
INVITING IFTAR IN FLAVOURS RESTAURANT Our popular buffet restaurant provides the perfect setting to break your fast during the month of Ramadan.
RAMADAN CELEBRATIONS @sheratonabudhabi /SheratonAbuDhabi
Iftar buffet from AED 155++ per person Book for a minimum of 20 guests and receive 15% discount.
SCRUMPTIOUS SUHOOR IN BRAVO RESTAURANT Get together with your friends and family, enjoy an aromatic shisha and taste a selection of snacks and refreshments. Price subject to 16% service charge & tourism fee. Offers are subject to availability. Terms & conditions apply.
PO BOX 640, Corniche Road, Abu Dhabi, UAE T: 971 2 677 3333 E: firstname.lastname@example.org W: www.sheratonabudhabihotel.com
SERVES 4 Ingredients 4 chicken drumsticks 1.3kg red onions, chopped 4 saj breads 30g sumac powder 100ml olive oil 2 tsp salt 300ml chicken stock 50g pine nuts, for garnish 10g cinnamon powder 10g white pepper
Method 1 Sear the chicken in a little olive oil, to give it some colour. Add 15g of the sumac powder, cinnamon and white pepper and cook for 4-5 mins. Add 100ml chicken stock and cook for an additional 10-15 mins or until the chicken is tender. 2 In another pan, fry the chopped onions in olive oil for 5 mins, add salt and the rest of sumac. Cook for 5 mins, then add 100ml of the chicken stock and cook for a further 10 mins on low fire. 3 Meanwhile, take the chicken out of the first
stock mixture and place it in a baking tray. Bake for 4-5 mins at 180C. 4 Mix both the pan mixtures together – this will now be an onion sauce – and spread on saj bread. Roll and place on a plate. Place the baked chicken on top of the rolls and garnish with pine nuts.
Flavours, the hotel’s international buffet restaurant, is created in a market style so that you can manoeuvre your way through the buffet. IFTAR GUIDE
So¿tel Dubai Jumeirah Beach Tel: (+971)4 448 4733 www.so¿tel-dubaijumeirahbeach.com
A.O.C. FRENCH BRASSERIE Sofitel Dubai Jumeirah Beach
his luxury hotel on The Walk, JBR, from the French chain overlooks the newly opened leisure destination, The Beach, as well as the Arabian Gulf waters. A chic destination, it is home to four restaurants and bars, offering multiple mouthwatering meal options.
THE VENUE The restaurant, an all-day dining outlet, sprawls out into the terrace, which is kept open for those who want to smoke shisha. Candles, lanterns and couches create an inviting atmosphere. Indoors, the luxe, but relaxed space features stylish elements such as crafted timber and glass doors, metal and coloured glass backlit ceiling panels and marble Ă€oors.
THE FOOD Before you help yourself to a number of appetising dishes from the buffet, make a trip to the interactive bakery counter to try the baguettes and homemade breads â€“ an experience to highlight the French heritage of the hotel. The restaurant, which transforms into an Arabian lounge during Ramadan, offers a lavish spread of regional and North African dishes such as harira soup, tajines, lamb ouzi, Arabic mixed grills, biryani, and even a shawarma station. Quench your thirst with a wide variety of Ramadan beverages which feature jallab and laban. Traditional desserts such as Umm Ali, halwa and date pudding are some of the tempting options on offer, to end the meal on a traditional note.
SIGNATURE DISH Moroccan chicken tajine
NEED TO KNOW TIMES From sunset to 11.30pm for Iftar, and until sunrise for Suhoor.
PRICES Dhs160 for Iftar buffet (Dhs10 goes to the Charity Foundation of Dubai).
COUSCOUS SEAFOOD TAJINE SERVES 4 Ingredients FOR THE COUSCOUS 100g couscous 10ml corn oil 4g salt 200ml water 10g butter FOR THE SEAFOOD 5ml corn oil 20g onions 5g garlic 4g spicy paprika 4g cumin powder 4g salt 2g black pepper, crushed 10ml lemon juice 100g canned peeled tomatoes with sauce 1l ¿sh stock 200g white cabbage, cut into quarters 5g fresh coriander 400g scampi 150g mussels 200g calamari 150g tiger prawns 200g sword ¿sh 80g green olives 5g fresh coriander, chopped Method 1 Place the couscous in a large bowl and add corn oil and salt. Rub with your hands until the grains are nicely seasoned. Add boiling water, cover the container and soak for 10 mins. 2 Prepare the sauce for the seafood by
heating the corn oil in a sauce pan. Sauté the onions and garlic until they turn golden in colour, add spicy paprika, cumin powder, salt, crushed black pepper and lemon juice. Let it simmer for 3 mins. Add canned tomatoes, ¿sh stock, white cabbage and chopped coriander. Bring to boil for 6 mins. 3 Add the butter to the couscous and steam
for 8 mins. 4 Place the seafood with the sauce into a tajine or large baking dish. Cover it and cook for 6 mins. 5 Place the couscous on a platter, arrange the seafood around it and garnish with green olives and coriander. Serve hot with the sauce on the side.
The restaurant, which transforms into an Arabian lounge during Ramadan, offers a lavish spread of regional and North African dishes. IFTAR GUIDE
So¿tel The Palm Dubai Crescent Road, The Palm Tel: (+971)4 455 6600 www.so¿tel.com/gb
Sofitel The Palm Dubai
his Polynesian-themed resort is a luxurious ¿ve-star establishment on the Palm Jumeirah. The minute you step inside, you feel as though you are transported to an island paradise – especially with the living wall vertical garden in the lobby. The resort has over 12 restaurant and bars, offering something for all palates.
outdoor terrace and private dining room. During Ramadan, lanterns and Arabic coffee cups add a touch of the traditional.
Oud and tabla players add to the atmosphere at the relaxed Manava Iftar. To curb your hunger pangs, begin with dried fruits, dates and drinks such as jallab, followed by vine leaves, moutabel, meat sambousek, hummous bel lahm, and the regular cold and hot mezze items. Those who love ouzi A Polynesian theme runs through this can help themselves to the dish at the live restaurant which features Gauguin's cooking station, or ¿ll their plates with grills colourful paintings, beige leather couches such as shish taouk, arayes and kofta. If and pops of green from a few accent you’re full to the brim, pick on a few pieces. Manava, which translates Arabic sweets or cheese kunafa to ‘welcome’ in Tahitian is an to sweeten your tastebuds after inviting space with its own SIGNATURE DISH the repast. Cheese and spinach fatayer
NEED TO KNOW TIMES From sunset to 11pm
PRICES Dhs175 for Iftar buffet. 50 per cent off for children between six-11 and complimentary for those below four.
MIXED ARABIC MEZZE PLATTER SERVES 4 Ingredients 480g beetroot 80g tahini 40g labneh 4g sugar 2g salt 2g mint leaves, for garnish 8 vine leaves, as a side FOR THE MOUSSAKA ½ peeled tomato 36g red onions, chopped 160g green capsicum, sliced 180g white onions, sliced 8g garlic 8g chickpeas 400g tomatoes, sliced 720g eggplant 3g salt 18g cumin powder ½ g coriander powder ½ g white pepper Method 1 Boil the beetroot until it becomes soft. Set aside to cool down, strain, peel and shred the beetroot. Add the labneh, sugar, tahini and salt. Mix together all the ingredients. 2 To make the moussaka, slice the ½ peeled tomato, red onions and green capsicums. Chop the white onions and garlic. Soak the chickpeas overnight. 3. Sauté the garlic in olive oil, and then add the white onions – cook until soft. Add the tomatoes and mix with the spices and slightly mashed chickpeas.
4. Slice and fry the eggplant. Place in a baking dish with the tomato and chickpea sauce – make two layers – and then add the sliced peeled tomatoes, onions and capsicums on
top. Bake at 160C for 15mins. 5. Serve the eggplant moussaka and beetroot hummous, alongside vine leaves.
Manava, which translates to ‘welcome’ in Tahitian, is an inviting space with its own outdoor terrace and private dining room. IFTAR GUIDE
The Address Dubai Marina Tel: (+971)4 436 7777 www.theaddress.com/en/hotels/ the-address-dubai-marina/
THE CONSTELLATION BALLROOM THE ADDRESS DUBAI MARINA
et in the heart of the Dubai Marina, this renowned hotel from the home-grown Address Hotels and Resorts chain is a bustling hub. Whether it's for business events, brunches, leisurely lunches, meetings, or a luxurious Iftar gathering, this is the place to be.
THE VENUE The Address Dubai Marina’s Constellation ballroom, located on the fourth Àoor of the hotel, transforms into a lovely Arabic-style venue for Ramadan, with red drapes placed as canopies on the ceiling and lanterns on each table, to illuminate the space and give it a warm vibe. The ballroom also has large projector screens.
THE FOOD An extensive array of Arabic, Asian and international dishes make up this sumptuous buffet spread. The Iftar begins with hot soups such as lentil, followed by cold mezze featuring vine leaves, moutabbel, fattoush and tabouleh. For hot mezze, feast on sambousek, spring rolls, kibbeh and fatayer, among many other hot specialties part of the spread. Try meat shawarmas, lamb machboos, chicken ouzi, fried rice, curries, and Asian stir-fries with noodles for mains. When it’s ¿nally time for desserts, feast on crème caramel, ice cream, baklawa, dates, chocolate fondue, and a variety of tasty pastries and cakes that are well worth devouring.
SIGNATURE DISH Lamb machboos
NEED TO KNOW TIMES From sunset to 9pm for Iftar, and until 8am for Suhoor.
PRICES Dhs170 for Iftar buffet and à la carte menu prices for the Suhoor.
THE JOY OF SHARING MEETS THE SPIRIT OF GIVING, IFTAR AT
The Address DUBAI MARINA The spirit of Ramadan is expressed generously and
beautifully at The Address Dubai Marina, as you share the spirit of the season with family and friends. Enjoy a sumptuous Iftar buffet with all the traditional favourites in the authentically adorned Constellation Ballroom, and extend the feeling of fellowship in the air-conditioned Suhour tent with a delectable Ã la carte menu and flavourful shisha. Join us this Ramadan, for a truly unforgettable experience. Iftar buffet AED 170, sunset to 9 pm A la carte Suhour menu, 8 pm onwards
T +971 4 436 7777 MEET.DUBAIMARINA@THEADDRESS.COM WWW.THEADDRESS.COM
CHILLED YELLOW WATERMELON GAZPACHO WITH CRUMBLED FETA AND MINT OIL SERVES 4 Ingredients 4 cups of yellow watermelon, with seeds removed 118ml white cranberry juice 175g yellow watermelon, ¿nely diced 90g cucumbers, peeled, seeded and ¿nely diced 90g celery, ¿nely diced 45g red bell pepper, ¿nely diced 2 tbsp white onions, ¿nely diced 45g mint leaves, chopped 45g parsley, chopped Juice of 1 lime 1 tbsp white balsamic vinegar FOR THE WALNUT AND CHILLI PASTE 175g fresh mint leaves (packed) 118ml extra virgin olive oil 1 tbsp sea salt Method 1 Blend the watermelon and cranberry juice to make a smooth mixture. Add the rest of the ingredients, blend, and refrigerate for 2 hrs. 2 Fill a bowl with ice water. Blanch the mint leaves for 10 secs in salted boiling water, and then place in the ice water bath. Dry
the leaves on a paper towel and purée with olive oil and sea salt until smooth. Strain through a ¿ne mesh.
3 Spoon the yellow watermelon gazpacho into a chilled bowl, garnish with feta and drizzle the mint oil all over.
An extensive array of Arabic, Asian, and international dishes make up this sumptuous buffet spread. IFTAR GUIDE
The H Dubai Sheikh Zayed Road Tel: (+971)4 501 8888 www.h-hotel.com
IFTAR AT MIZAAN THE H DUBAI
he glamorous hotel located right at the start of Sheikh Zayed Road is where luxury and comfort combine. The H Dubai is a popular culinary hub and houses Arcadia lounge (the perfect spot for a cup of coffee and sandwiches), Okku (a contemporary Japanese dining spot), and the all-day dining restaurant, Mizaan.
THE VENUE Mizaans colour scheme of dark brown wood and beige accents create a relaxed, chic vibe. The spacious restaurant is located in the majestic, marble-clad hotel, and doesn’t seem like just another all-day dining restaurant, but more like a welcoming space for a meal, any time of the day.
THE FOOD The Iftar spread at this hotel is a rather elaborate affair and features, among other choices, a bread station for maple walnut bread, dark rye and French baguette, mixed greens, marinated grilled vegetables with ricotta cheese, marinated chicken tikka salad at the composed salad bar and hot mezze including cheese rolls and chicken wings. Offering a refreshing change from Arabicstyle Iftar buffets, mains include international dishes such as ¿sh curry, sweet and sour chicken, butter chicken, lamb ouzi, stir fry beef, grilled shrimps and Arabic charcoal grills like lamb chops and kebabs. Treat yourself to date cheesecake or pistachio crème brulee for dessert with a difference.
SIGNATURE DISH Lamb chops and kebabs
NEED TO KNOW TIMES From sunset to 8.30pm
PRICES Dhs185 for Iftar buffet.
5/28/14 4:29 PM
SAMAK HARRA (FISH WITH RED HARRA SAUCE)
SERVES 4 Ingredients 450g red snapper 12g cumin powder 12g coriander powder 25ml lemon juice 25ml olive oil 25g onions 25g garlic 12g chilli powder
25g green capsicum 25g yellow capsicum 25g red capsicum 25g fresh coriander 100g tomato, peeled 25g salt 13g white pepper 25g pine seeds Method 1 Marinate the fish with the cumin, coriander
powder, lemon juice and olive oil. 2 To make the sauce, sauté the onions with olive oil and garlic. Add the mixed capsicums and chilli powder, followed by the coriander. Then add the peeled tomatoes, season with salt and white pepper, and let the mixture boil a bit. Finish with coriander. 3 Bake the fish at 180C for 10-15 mins, or until done, and serve with the harra sauce, garnished with pine seeds.
Offering a refreshing change from Arabic-style Iftar buffets, mains include international dishes such as fish curry, butter chicken, and stir fry beef.
The Ivy Dubai Jumeirah Emirates Towers Tel: (+971)4 319 8767 www.theivy.ae
THE IVY DUBAI Jumeirah Emirates Towers
his iconic bar, restaurant and jazz lounge from the UK has been hot property ever since it opened its doors at The Boulevard of the Jumeirah Emirates Towers. The Dubai outpost offers a re¿ned ¿ne dining experience to match its rich heritage – the London outpost is, after all, favoured by many a celebrity for its understated sophistication and array of mouthwatering dishes.
An Iftar with a difference awaits diners at this restaurant. If widespread buffets aren’t your cup of tea, you will enjoy the sharing plate concept from their à la carte menu. Classics such as tabouleh are given a twist with con¿t of lemon and mint, and is served alongside hummous, warm harrisa, and chicken taouk for starters. Mains are sure to be a delightful experience as you feast on lamb chermoula with sumac-spiced couscous, Pan-fried sultan Ibrahim, Kushari (an Egyptian dish of rice and Dining at this classy restaurant makes you macaroni) with fattoush and moutabel. The feel as though you’ve stepped back in time. dessert tasting plate of baklava, fruit skewers, The wood-walled interiors, green leather Turkish delight, mahalabiya and sticky toffee couches and parquet Àooring, with warm and date pudding, is perfect for those lighting – complete with mini lamps at who want just a morsel or two of each table – create an old-world something sweet. elegance that is hard to rival. SIGNATURE DISH
Whole baby Arabic chicken with stuffed marrow and vine leaves
NEED TO KNOW TIMES From 7 to 11pm
PRICES Dhs250 for Iftar buffet.
PAN FRIED SULTAN IBRAHIM WITH SEAFOOD MACHBOOS SERVES 4 Ingredients 600g Sultan Ibrahim ¿llets 20g turmeric powder 20g coriander powder 20g cumin powder 20g sumac Salt and pepper, to taste FOR THE SEAFOOD MACHBOOS 30g ghee 150g prawns 150g ¿sh trimmings 50g red onions 20g turmeric powder 20g coriander powder 20g cumin powder 10g whole cinnamon 5g saffron 25g mint leaves Salt and pepper, to taste 400g basmati rice 500ml ¿sh stock Juice of half a lemon FOR THE SQUID DRESSING 80g squid, julienned Half a lemon 50ml olive oil 20g parsley, chopped 30g tomato concassé Salt and pepper, to taste 1 Rub the ¿llets with turmeric powder, coriander powder, cumin powder, sumac, salt and pepper. Sear in a hot pan, on both sides, and bake for 5-6 mins at 180C. 2 In a pot, sauté the prawns and ¿sh trimmings with ghee, then add the red
onions, turmeric powder, coriander powder, cumin powder, whole cinnamon and saffron – do not stir too much as you don’t want the trimmings to become mushy. Add the basmati rice, ¿sh stock, lemon juice, salt and pepper. Cover the pot with aluminium foil and place in the oven for 15-20mins at 190C. Remove from the oven and check seasoning. Cut
the mint leaves to long, thin strips, add to the ¿sh, then add a little ghee on top before serving. 3 Sauté the squid with olive oil, lemon, tomato concassé, salt, pepper and chopped parsley. Place equal amounts of rice on plates and top with the ¿sh ¿llet and squid. Pour a little of the squid dressing over each and serve.
If buffets aren’t your cup of tea, you will enjoy the sharing plate concept from this à la carte menu. IFTAR GUIDE
The Noodle House Tel: 800-666353 www.thenoodlehouse.com
THE NOODLE HOUSE UAE
his popular family-friendly Southeast Asian restaurant chain has outlets spread across Dubai and Abu Dhabi, and even overseas. The Noodle House is everyone's go-to for a relaxed meal of all-time favourite classics and a selection of noodle and rice-based dishes. Get ready for a journey through Southeast Asia as you tempt your taste buds with exotic Àavours.
subtle elements, there are still minor differences that set each one apart.
Indulge in a selection of sharing dishes from the special Iftar menu, this Ramadan. The meal begins on a Àavoursome note with a duck wonton soup, followed by a selection of steamed and fried dim sums with sauces. Grilled Javanese chicken (with coconut and Southeast Asian spices), sweet and sour ¿sh with wok fried peppers, Plening Kailan All the branches of this home-grown brand and fried tofu with tomato chilli paste and feature an Asian theme, inspired by the busy Dalca (Malaysian lentil curry) are some of the streets of Malaysia, Singapore and Indonesia appetising dishes that can be eaten with brown (Jakarta), where the aromas and sight of or white steamed rice. End the meal street food beckon. Designed in a with a traditional dessert of banana uniformly contemporary fashion, SIGNATURE DISH in coconut tapoioca pearls. with communal-style seating and Grilled Javanese chicken (grilled chicken with coconut and spices)
NEED TO KNOW TIMES From sunset to 3am in select outlets, 12am in the others.
PRICES Dhs90 for the set-menu with juices.
DUCK WONTON SOUP SERVES 4 Ingredients 20 (10x10cm) wonton wrappers, defrosted 400g duck wonton ¿lling FOR THE FILLING 200g roasted duck meat, chopped into 5mm cubes 15ml oil 15g ginger, peeled and ¿nely diced 30g shallots, peeled and ¿nely diced 20ml oyster sauce 30g sweet chilli sauce 25g hoisin sauce 100ml chicken stock 25g spring onions, sliced 1mm thick 15g store-bought potato starch 15ml water FOR THE DUCK SOUP BASE 1 roasted duck bone, from the roast duck 100g red onions, roughly chopped 20g garlic, peeled and roughly chopped 20g ginger, roughly chopped 6g star anise 2l water 30g chicken stock powder 30ml dark soy sauce FOR THE SOUP 2l roasted duck soup base 350g egg noodles, cooked 150g pak choi, cooked 20g duck wontons 300g roasted duck meat, sliced 15g spring onion, garnish Methods 1 Heat a pan over a moderate heat and add the
oil, followed by the ginger and shallots - cook until the aromas are released. Add the duck and mix thoroughly, then add the chicken stock, sweet chilli sauce, hoisin sauce and oyster sauce. Mix thoroughly and bring to a gentle boil. Add spring onions and potato starch diluted with the water. Cook until the sauce is glossy, then remove from heat. Set aside to cool or refrigerate until ready to use. 2 Place wanton wrappers on a clean surface and add 20g of the ¿lling to the centre of each wrapper. Brush the edges with a little water and carefully seal to form a shark-¿n shape. 3 Heat a large saucepan over a medium heat. Chop duck bones into chunks and add it to the pan with onions, garlic and ginger. Cook until bones are browned and onions have softened, around 10 mins. Mix chicken stock
powder and water, then add to pan with star anise. Bring to the boil then reduce heat to a gentle simmer. Use a ladle to skim off excess fat from the surface. Cook for 1 hr then remove from heat and strain into a clean pan. Add dark soy and keep the stock warm. 4 Heat up the duck meat in a hot oven. Slice and set aside. 5 Bring a pan of salted water to the boil then add the duck wontons. Reduce heat to a gentle simmer and cook until wontons Àoat, around 4 mins. 6 Divide the cooked noodles and pak choi between serving bowls. Ladle the stock over each bowl then stir to loosen the noodles. Add 4 cooked wontons to each bowl of soup, top with hot sliced duck meat and serve garnished with spring onions.
Get ready for a journey through Southeast Asia as you tempt your taste buds with exotic flavours. IFTAR GUIDE
The Oberoi, Dubai Tel: (+971)4 444 1407 www.oberoidubai.com
NINE7ONE THE OBEROI, DUBAI
his luxurious new hotel located just minutes away from the Dubai Mall is the ¿rst property from the renowned Indian hotel chain to open in the region, and was recently named the Middle East’s Leading Luxury City Hotel at the World Travel Awards. Dining options include Nine7One, Ananta (Indian cuisine), Umai (serving Àavours from the East), the bar and restaurant Iris Dubai, and The Lobby Lounge and Bar.
THE VENUE Experience a fusion of Asian, Western and Arabic inÀuences at the eclectic restaurant, Nine7One. The large, warm and inviting space is Àooded with natural light by day, and
overlooks the courtyard which boasts a stunning water feature. The hotel also has an elegant ballroom which can be booked for larger groups or corporate Iftars.
THE FOOD Chef Rabah Samra, specialty chef of Arabic cuisine and a member of the Emirates Culinary Guild, is behind the Iftar experience here. Expect traditional and contemporary dishes made with fresh, seasonal ingredients at the lavish buffet spread. The menu features everything from Hyderabadi chicken biryani, to beef stroganoff, ¿sh sayadieh, vegetable au gratin, baked ¿sh with lemon, garlic, butter and coriander sauce, mini beef steak with pepper sauce, shrimp majbous, grilled
shish taouk and many other dishes. A live carving station is the one to visit to try the whole roasted lamb ouzi. End the meal with treats like lugaimat, carrot halwa, or mixed Arabic fruits and nuts, assorted Moroccan sweets, and mango and saffron cheesecake. Shisha is available in Àavours such as chocolate and mint, cardamom and guava.
Slow braised lamb with couscous
NEED TO KNOW TIMES From sunset to 1.30am
PRICES Dhs180 for Iftar buffet.
Middle East's Leading Luxury City Hotel
PAN SEARED SEABASS FILLET KUNAFA
SERVES 4 Ingredients 4 seabass ¿llets (around 220g each) 5-10g sea salt, to taste White pepper to taste ½ fresh lemon 50ml corn oil (or any oil of your liking, for frying) 50g kunafa dough Mixed salad leaves FOR THE SAUCE 30ml lemon juice
5g garlic, chopped 10ml olive oil Salt to taste FOR THE WALNUT AND CHILLI PASTE Juice of 2 lemons 50g walnuts 50g chilli paste Pesto (optional) Method 1 Marinate the ¿sh with the salt, white pepper and lemon and then fry until the skin becomes crispy. Wrap kunafa dough
around each ¿sh and bake at 175C for approximately 8 mins (varying on the size of the ¿sh). 2 Whisk all the sauce ingredients together, and repeat for the walnut and chilli paste. 3 Arrange the mixed leaves and place the seabass on top, dress with the sauce and walnut and chilli paste (or serve on the side). Garnish with chilli Àakes and parsley and serve.
Expect traditional and contemporary dishes made with fresh, seasonal ingredients at the lavish buffet. IFTAR GUIDE
Yas Viceroy Abu Dhabi Yas Island Tel: (+971)2 656 0600 www.viceroyhotelsandresorts.com
YAS ABU DHABI
ATAYEB AT ORIGINS Yas Viceroy Abu Dhabi
he stunning hotel with views of the Yas Marina Circuit is as much of an architectural marvel as it is an impressive dining hub. This Ramadan, experience Arabian hospitality to its Âżnest, as Atayeb, the hotelâ€™s Arabic and Mediterranean restaurant takes over Origins, to offer a wonderful Iftar and Suhoor.
THE VENUE Guests can dine alfresco, in an airconditioned tent on the terrace of Origins, for a more contemporary-style Iftar with the family. Shisha can be enjoyed on the terrace after a meal, for Iftar and Suhoor. Those looking to dine indoors, will enjoy the ambient surroundings while chatting away.
THE FOOD Atayeb specialises in Moroccan, Tunisian, Lebanese, Syrian and Mediterranean cuisine, recreating classic dishes with a modern touch. As the sun sets, expect to tuck into an extensive selection of mezze platters, fresh seafood, traditional Arabic meat and chicken grills, as well as Emirati dishes including majboos dajaj (chicken with rice) and Harees laham (a meat porridge). A delectable array of pastries and desserts, complemented by mint tea and Arabic coffee, provides the perfect end to a meal when dining here. For Suhoor, sit back and enjoy traditional Arabic bites and shisha, while playing a game of backgammon or cards (additional price per set).
Mouzat bel laban
NEED TO KNOW TIMES From sunset to 9pm, and 9:30pm to 2am for Suhour.
PRICES Dhs195 for Iftar buffet, and Dhs130 for Suhoor.
DISCOVER EXTRAORDINARY CUISINE THAT SETS YOUR PULSE RACING
ARABIC & MEDITERRANEAN
SOUTH EAST ASIAN
For reservations, call +971 2 656 0600, email email@example.com or visit our website www.viceroyhotelsandresorts.com/abudhabi facebook.com/yasviceroy
YAS ABU DHABI
MOUZAT BEL LABAN SERVES 4 Ingredients 1.4kg New Zealand lamb shanks 20g white onions 40g celery 1 lemon 20g garlic, peeled 6 cloves 5g white pepper powder 10g mixed whole spices (cumin, bay leaves, black peppercorns, clovess 8g ¿ne salt 25g ghee 300ml water FOR THE YOGHURT SAUCE 500g plain yoghurt 40ml double cream 15g ghee (clari¿ed butter) 6g salt 1 fresh whole egg 10g garlic, peeled and chopped 2 mint leaves 4g white pepper powder 15g corn Àour FOR THE RICE 400g basmati rice 50g salted butter 3g ¿ne salt 900ml lamb stock 1.5l water Methods 1 Dice the onions and celery and mix with the garlic, lemon, cloves, pepper and whole spices. Marinate the lamb shanks in this mixture, season and place on a baking tray.
Top with the ghee and the water. Cover with aluminium foil and braise in the oven at 180C for 2 ½ hrs. 2 To make the sauce, mix together the yoghurt, cream, ghee, salt, eggs and water in a saucepan, and place on low heat – stirring continuously. Mix the corn Àour with a little water and add it to the yoghurt just
before the cream mixture starts boiling. 3 Wash the rice and strain. Sauté the rice with butter, on low heat, and add the lamb stock. Bring to a boil and cover for 15 mins. 4 Mix together the lamb shanks with the yoghurt sauce and simmer for 5 mins. Serve wiith the rice on the side.
Atayeb specialises in Moroccan, Tunisian, Lebanese, Syrian and Mediterranean cuisine, recreating classic dishes with a modern touch. IFTAR GUIDE
INDEX INDEX AL BADIA GOLF CLUB BY INTERCONTINENTAL
ATLANTIS, THE PALM
BAB AL SHAMS DESERT RESORT AND SPA
DUBAI CREEK GOLF AND YACHT CLUB
DUBAI WORLD TRADE CENTRE
DUSIT THANI DUBAI
EMIRATES PALACE ABU DHABI
FAIRMONT BAB AL BAHR ABU DHABI
JUMEIRAH BEACH HOTEL
JUMEIRAH EMIRATES TOWERS
LE ROYAL MERIDIEN ABU DHABI
OPTIONS BY SANJEEV KAPOOR
PULLMAN DEIRA CITY CENTRE
SHANGRI-LA HOTEL, DUBAI
SHANGRI-LA HOTEL, QARYAT AL BERI, ABU DHABI
SHERATON ABU DHABI HOTEL AND RESORT
SOFTEL DUBAI JUMEIRAH BEACH
SOFITEL THE PALM DUBAI
THE ADDRESS DUBAI MARINA
THE H HOTEL, DUBAI
THE IVY DUBAI
THE NOODLE HOUSE
THE OBEROI, DUBAI
YAS VICEROY ABU DHABI
IFTAR GUIDE 2014
IFTAR GUIDE 2014
A supplement to BBC Good Food Middle East. Publication licensed by IMPZ
4/25/13 3:30 PM