2015 EDITION 2015 EDITION THE IFTAR GUIDE THE IFTAR GUIDE
IFTAR 2015
A supplement to BBC Good Food Middle East. Publication licensed by IMPZ
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CELEBRATING GREAT TASTE TOGETHER For a special Ramadan, take your pick from our brilliant ready-to-roast range. Choose between rolled legs of lamb with Moroccan-style stuffing or zaatar salsa verde, or chicken breasts filled with zaatar and pesto cream cheese. Iftar made easy with Spinneys.
EDITORIAL Editor: Dave Reeder dave.reeder@cpimediagroup.com Deputy Editor: Jonathan Castle jonathan.castle@cpimediagroup.com DESIGN Head of Design: Glenn Roxas Senior Designer: Odilaine Salalac-Mejorada Designer: John Magno ADVERTISING Sales Manager: Vanessa Linney vanessa.linney@cpimediagroup.com +971 52 962 2460 Sales Director: Michael Phillips michael.phillips@cpimediagroup.com +971 55 5186984 PRODUCTION Production Manager: James Tharian DISTRIBUTION Rajeesh Nair rajeesh.nair@cpimediagroup.com
MARHABA!
PUBLISHER: Dominic De Sousa GROUP CEO: Nadeem Hood GROUP CEO: Gina O’Hara GROUP DIRECTOR OF EDITORIAL: Paul Godfrey SUBSCRIPTIONS
Restaurants featured in this guide are included on a sponsored basis. Listing is in alphabetical order.
www.cpievents.net/mag/magazine.php PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY
Head Office: Tecom, Grosvenor Business Tower, Office 804 PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 A publication licensed by IMPZ © Copyright 2015 CPI. All rights reserved.
amadan. A time for reflection, contemplation, connecting with family and friends, for remembering what really matters in life. This is a time for deeper introspection, simpler living and fundamental values. This is also the time to celebrate, with daily Iftars and Suhoor meals held across this city in establishments grand and plain, where all who are fortunate enough to be here during the Holy month may gather and celebrate together. In this guide we have brought together a range of those offerings, where you can experience tradition and celebrate the month in the company you choose, with
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family, friends and business colleagues, with acquaintances old and new. Now is the time to explore new venues, to meet new people, to renew your own convictions and connections. This month more than any other sees the UAE claim its heritage and traditional identity and values. It is a time to treasure, a month in which to appreciate where we truly are. Use this guide to explore your city, enjoy new experiences and make new friends, and discover the true meaning of Ramadan Kareem!
Jonathan Castle Deputy Editor
SYMBOL KEY - WHAT EACH ONE MEANS
While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.
SHISHA AVAILABLE
SUHOOR AVAILABLE
GOOD FOR VEGETARIANS
FAMILY-FRIENDLY
IFTAR GUIDE
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CONTENTS 4 LIWAN AND SHAYAN RESTAURANTS
40 MAMEMO MAJLIS AND SUQ
Al Ghurair Rayhaan by Rotana
Four Seasons Resort Jumierah Beach
Generous and traditional hospitality in the heart of Deira
A choice of magnificent spreads right on the beach
8 ASATEER TENT Atlantis, The Palm
Glittering and spectacular, this tent provides an unforgettable evening
12 AL HADHEERAH
Bab Al Shams Desert Resort and Spa Escape the city for traditional flavours under the stars
16 THE COVE ROTANA RESORT Ras Al Khaimah
A traditional escape on the shores of the Arabian Gulf
20 DUBAI CREEK GOLF & YACHT CLUB Dubai Creek
Sumptuous dining in a spectacular setting beside the Creek
24 CALIFORNIA AND PAX Dusit Thani Hotel, Dubai
International flavours and fabulous views from the 24th floor
28 EMIRATES PALACE HOTEL Abu Dhabi
A spread fit for royalty in a setting to match
32 FAIRMONT BAB AL BAHR Abu Dhabi
Relax and savour one of the capital’s finest spreads
36 FAIRMONT THE PALM Dubai
Tradition meets modernity and the city’s finest views
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44 THE ATRIUM
Grand Millennium Hotel A lavish buffet of traditional delights in the heart of the city
48 MAJLIS AL SAFINAH Jumeirah Beach Hotel
A sumptuous spread in a magnificent setting on the shore of the Gulf
52 JUMEIRAH EMIRATES TOWERS Dubai Mix business with pleasure in the city’s professional heart
56 CAFÉ PALMIER
Le Royal Meridien Abu Dhabi International flavours at one of the capital’s most iconic hotels
60 AZUR
Raffles Dubai Savour a taste of the Orient in a fabulous setting
64 REEM AL BAWADI Dubai, Abu Dhabi and Al Ain Traditional delights at venues throughout the UAE
68 QARAYAT AL BERI Shangri-La Abu Dhabi
A magnificent Iftar and traditional Suhour in a splendid setting
72 BRAVO
Sheraton Abu Dhabi International flavours and traditional delights in a popular city venue
76 AOC BRASSERIE AND PLANTATION Sofitel Jumeirah Beach Dubai
Chic French flavours and a taste of tradition by the beach
80 SOFITEL THE PALM Palm Jumeirah Dubai
Polynesian meets French influences in this chic holiday island retreat
84 SYMPHONY BALLROOM AND FAZARIS RESTAURANT The Address Downtown Dubai
A spectacular spread with views of the Burj Khalifa
88 THE CONSTELLATION BALLROOM The Address Marina Dubai
Arabic flavours and an Asian twist overlooking the Marina
92 THE MAJLIS DWTC Dubai
One of the city’s largest and most popular venues, always buzzing
96 THE OBEROI HOTEL Downtown Dubai
New, popular and intriguingly different flavours for Dubai
100 YAS VICEROY
Yas Marina Abu Dhabi Unrivalled Marina views and exquisite Arabic flavours
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Al Ghurair Rayhaan by Rotana Tel: +971 42933000 www.rotana.com
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A l l Day D i n i ng
LIWAN AND SHAYAN Al Ghurair Rayhaan by Rotana l Ghurair Rayhaan by Rotana is a great choice when staying in Dubai. Linked to the Al Ghurair Centre shopping destination, it is home to a wide range of restaurants featuring multi cultural cuisines, and is the perfect place to enjoy traditional Ramadan Iftar and Suhour service.
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THE FOOD Liwan Restaurant, 3rd floor Liwan Restaurant fratures an invitingly high wood-canopied ceiling with modern décor. Glossy wood finishes, glass-block walls and reflective mosaic tiles emphasise the restaurant’s expansive, bright and airy ambience, while an outdoor terrace offers a great place for al fresco meals.
special Ramadan appetizer platter on the table, after dinner ice cream, and extensive beverage selection including hot specialty beverages such as (including Moroccan tea and Arabic coffee). Sohour Snack Buffet - Enjoy a relaxing dining experience with live musical entertainment, board games and relaxation with roaming stations and live cooking / beverage action stations. • Center station only for buffet with light meals, snacks and appetizers • A la carte up-sell menus for extras • Shisha terrace available and free wifi available • Band with musicians Sohour Breakfast Buffet - Oriental breakfast served buffet style in the Liwan restaurant • Egg station and freshly prepared breads and beverages
Iftar Buffet - Standard Iftar buffet, including Ramadan juices from the buffet only and local mineral water. Buffet will include daily Shayan Restaurant - 3rd floor an INTERNATIONAL corner, where on daily Shayan Restaurant - Specializing in rotation a selection of international traditional and modern Persian foods will be offered. cuisine, the restaurant’s unique Premium Iftar - includes all setting incorporates traditional Ramadan juices from the buffet, SIGNATURE DISH Kebab Ghafghazi (Lamb Tenderloin with Bell Pepper)
design motifs and lighting effects, making it the perfect place to enjoy the deliciously nuanced cuisine of Iran. Shayan Restaurant - Persian style Iftar buffet, including Ramadan juices from the buffet only and local mineral water. Buffet with chafing dish for “soft mains” – grill items fresh made Buffet will include daily some Arabic items, and daily rotation a selection of foods will be offered to accommodate Arabic guests
NEED TO KNOW TIMES Iftar Operation - after prayer - 21:00 hrs and Sohour Operation - 22:00 hrs - 01:30 hrs
PRICES Liwan Restaurant Iftar Buffet - 149 AED per person - kids packages apply as customary Premium Iftar - 190 AED per person - kids packages apply as customary Sohour Snack Buffet Option 1 - AED 95 per person Option 2 - AED 115 per person Option 3 - AED 165 per person Sohour Breakfast Buffet - AED 85 per person Shayan Restaurant Iftar Buffet - AED 198 per person
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RECIPE
KEBAB GHAFGHAZI (LAMB TENDERLOIN WITH BELL PEPPER)
Ingredients FOR LAMB CHOP • 2500g Lamb Fillet • 300g Onion Julienne • 0.05g Saffron Liquid • 4g Salt • 100ml Corn Oil • 2g Black Pepper Powder
• 2g Black Peepper Crushed • 400g 3 Kinds of Bell Pepper Cubes Method 1 Remove the fat from meat cut the fillets into two equal pieces 40gm. 2 Marinate the meat with onions, saffron, salt, peppers, corn oil and bell peppers
for 4 hours. 3 Put the 6 pieces of meat and alternate 6 piece bell pepper on stainless steel skewers and grill it on charcoal for 10 minutes. 4 Serve it with 3 kinds of Iranian rice, grilled cherry tomatoes and mint leaf.
Have your Iftar or Suhour with us and be one of our lucky winners with weekend stays and meal vouchers for 2 or win our grand prize - 2 airline tickets with Turkish Airlines.. IFTAR GUIDE
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Atlantis, The Palm Crescent Road, The Palm Tel: (+971)4 426 2000 www.atlantisthepalm.com
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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 Dubai's finest.
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take a seat at the comfortable couches for a relaxed dinner at a super-stylish spot.
THE FOOD
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 yoghurt sauce), and fish sayadiyha (fish Asateer, the hotel’s breathtaking beach-front served with spiced rice and caramelised Ramadan tent, is the destination to dine at onions). A selection of delicious grills are for a glamorous Iftar. The tent overlooks the also available. For desserts, feast on ice Arabian Gulf, offering unrivalled views of the cream in various unique flavours Palm and the shimmering waters such as baklawa, Arabic coffee in the distance. Dine under the and Emirati dates, Katayef light of magical lanterns and SIGNATURE DISH
(flaky puff pastry filled with local cheese), Assafiri (sweet crepe filled 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.
THE VENUE
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, Dhs150 for Suhoor Iftar at Nobu Dhs270
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RECIPE
CHEESE HALLOUMI WRAP WITH KUNAFA DOUGH AND ROASTED TOMATO SERVES 4 Ingredients • 665g halloumi cheese • 115g kunafa dough pastry • 35g flour • 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 flour 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
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Bab Al Shams Desert Resort and Spa Tel: (+971)4 809 6194 www.meydanhotels.com/ babalshams
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AL HADHEERAH
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.
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THE FOOD
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 finish on a sweet note. the restaurant a mystical vibe. SIGNATURE DISH
THE VENUE
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 five-12, and free for below fives.
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RAMADAN AT AL HADHEERAH.
JOIN US AT OUR FIRST CHILLED TENT. Experience Iftar at Al Hadheerah like never before, amid the aroma of traditional cooking stations under the stars. Then for the first time ever, step into our air conditioned marquee with Oud player and Tanoura dancer. Enjoy the magnificent view and excitement of the camel caravan and horse show right before your eyes. • Iftar buffet from AED225 per person • Special group rates available To book call 04 809 6100 or visit www.meydanhotels.com Terms & Conditions apply * Children between 5-12 yrs old 50% discount inclusive of still water, soft drinks, Arabic Coffee & Ramadan Juices ** Special room rates available on request
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A MEYDAN HOTELS EXPERIENCE
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RECIPE
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 purée • 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 purée, 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. IFTAR GUIDE
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THE COVE ROTANA RESORT Ras Al Khaimah
elight in an irresistible Iftar of Middle Eastern delicacies and take the time to enjoy Ramadan nights with a sumptuous Sohour spread served from 11pm until sunrise.
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Savour an Iftar to break the fast for only AED 149 per person, and enjoy the Sohour before entering into fasting for only AED 95 per person. Children between 6 to 12 years enjoy 50% off and Children below 6 years dine complimentary. For reservations or more information, kindly call + 971 7 206 6292 or email fb.cove@rotana.com
THE VENUE Cinnamon – Displaying an inspired International menu with Oriental highlights and an outdoor terrace, Cinnamon is the place to gather with friends and family, socialise over a casual meal or sneak away for a romantic dinner for two, looking out over a moonlit sea. For more information, please contact: Yuna Jung Director of Food & Beverages The Cove Rotana Resort - Ras Al Khaimah P.O Box 34429, Ras Al Khaimah, U.A.E T: 00 971 (0) 7 206 6000 F: 00 971 (0) 7 206 6200 Email: cove.resort@rotana.com
SIGNATURE DISH Stuffed cabbage with Lamb Chops
NEED TO KNOW TIMES From sunset - 10:30 for Iftar, and 11pm until sunrise for Sohour
PRICES Iftar : AED 149 per person Sohour: AED 95 per person Prices are inclusive of 10% service charge
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RECIPE
STUFFED CABBAGE WITH LAMB CHOPS Serves 4 Ingredients • 1600g Lamb chops • 800g minced lean ground beef • 2400g White cabbage • 80g Cinnamon powder • 80g Chopped mint leaves • 40g Dry mint leaves • 160g Chopped onions • 160g Ghee • 320g Egyptian rice • 80g White pepper • 80g Minced garlic • 8g Cumin • 40g Maggie stock powder • 1/2tbsp Salt • 3 tbsp Olive oil • 4 Whole lemon • 4 cups Water Method 1 Heat grill pan over high heat until almost smoking, add the lamb chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes. Set aside. 2 Discard the outer leaves of the cabbage. 3 To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes, carefully turning it over to ensure exposure to all of its side. 4 As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don't hurt yourself with boiling water, and to also ensure that leaves are whole and not torn.
5 Place the cabbage leaves in a colander as you peel them. If you try to peel leaves of a raw cabbage they'll very likely break and tear. 6 Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes. 7 Mix the minced meat with cinnamon powder, cumin, ghee, garlic, onion and rice. Season with salt to taste. Mix well and set aside. 8 Lay each cabbage leaf separately on a board, cut out the stem if it's too thick. Spread 1 to 2 tbsp of meat stuffing along the edge of the leaf. Roll it slowly and tightly over the meat. 9 Place the grilled lamb chops in a wide/deep cooking pot and line up the stuffed rolls carefully on top of the grilled chops one by the other in a compact manner until you've
completed a layer. Garnish with chopped cloves of garlic, sliced potatoes and mint. 10 Squeeze 4 lemons, mix them with 4 cups of water, ½ to 1 teaspoon of salt (to taste), chopped garlic, Maggie stock powder and dry mint then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 11 Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere. Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy - time may vary, however you should be left with a bit of sauce on the bottom don't let it dry up).
Delight in an irresistible Iftar of Middle Eastern delicacies and take the time to enjoy Ramadan nights. IFTAR GUIDE
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Dubai Creek Golf and Yacht Club Tel: (+971)4 295 6000 www.dubaigolf.com
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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.
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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 satisfied as far as appetisers go. A live cooking station for ouzi and shawarma are set up as well, and if that isn’t enough, fill 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 finish 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.
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Where better to taste the traditions of Ramadan than the QD’s Ramadan tent, overlooking the waters of the Dubai Creek. From humble beginnings, the Creek has seen the city grow and provides the perfect setting to savour the spirit of Ramadan with traditional Arabic flavours every evening during the holy month. Reserve your table in advance for 15 guests or more and receive special discounts on group bookings. Iftar buffet, sunset to 9pm (Suhour served from 9pm) AED 145 per person (buffet and juices) AED 65 per child below 12 years For a private Iftar or Suhour, Dubai Creek Golf & Yacht Club also offer a host of locations that can 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 Dubai Creek Golf & Yacht Club T +971 4 295 6000 Email creekdining@dubaigolf.com dubaigolf.com
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RECIPE
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
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Dusit Thani Dubai Sheikh Zayed Road Tel: (+971)4 317 4515 www.dusit.com
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IFTAR BUFFET AT THE 24 FLOOR 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.
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THE FOOD
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 fish 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 Ramadan drinks such as laban Airan, this Iftar. The 24th floor 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, complete the offerings. offering fantastic city views. SIGNATURE DISH
THE VENUE
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.
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Make a child smile this Ramadan.
For table reservations, call +971 4 317 4515 or e-mail: dine.dtdu@dusit.com. For Group Dining reservations and inquiries, call +971 4 317 4450; +971 4 317 4221 or e-mail: ccs.dtdu@dusit.com.
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RECIPE
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 fish 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 fish 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
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Emirates Palace Abu Dhabi Tel: (+971)2 690 7999 www.emiratespalace.ae
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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 fitting for a hotel of this stature.
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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 fish 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. Visit 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.
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RECIPE
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
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Fairmont Bab Al Bahr Abu Dhabi Tel: (+971)2 654 3333 www.fairmont.com/abu-dhabi
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CUISCENE
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.
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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 fish), Dijaj bil laban (chicken with yoghurt), chicken moussakan, and samak saiadya (baked fish with rice), once you get your fill of hot and cold mezze from the extensive variety. Wash it all down with cooling, hydrating and refreshing drinks such as karkade (hibiscus flower tea) and Qamar al deen (apricot juice). Choose from katayef (folded pancakes), Awamat (doughnut balls) and cheese kunafa, among other sweet choices, for dessert.
SIGNATURE DISH
Samak harra (spicy tahini fish)
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 Ă la carte menu.
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RECIPE
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). IFTAR GUIDE
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Fairmont The Palm Tel: +971 4 4573457 www.fairmont.com
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FAIRMONT THE PALM The Palm Jumeirah
airmont The Palm is delighted to welcome guests, friends and families to celebrate Ramadan and to spread the generosity of this holy month to all. This year, AED 10 from every Iftar served will be donated to UAE charities. The giving continues with special offers and inspiring quotes revealed online every day during the month of Ramadan at celebrateatfairmont.com.
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THE FOOD The daily culinary Ramadan celebrations at Fairmont The Palm are centred in the relaxed, family-friendly setting of Flow Kitchen. The Iftar buffet, created by Senior Chef De Cuisine Rober Salloum and his team, includes mouthwatering Arabic delicacies and interactive cooking stations featuring slowroasted lamb ouzi, shawarma and manakeesh. Also available are
refreshing fruit juices and a delightful variety of desserts from across the Middle East. Flow Kitchen has been transformed to project the warm and welcoming hospitality of authentic Arab culture, replete with traditional fabrics, drapery, lanterns, decorations and even live sounds of the qanoon and tabla. Following Iftar, a superb Suhoor experience awaits guests with a delicious Ă la carte menu offering a variety of favourite Arabic mezzehs, dishes and delicacies to enjoy at Flow Kitchen. Those staying at the resort can choose to have a set menu for Suhoor in the luxurious surroundings of their room. All shisha fans are invited to choose from a wide selection of special flavours at the Sea View Garden in the evenings with spectacular views of the Arabian Gulf and Dubai Marina skyline. Ramadan at Fairmont The
Palm provides an exceptional experience to rediscover the spirit of generosity, creating unforgettable memories to keep for a lifetime with delightful culinary feasts. Visit celebrateatfairmont.com or fairmont.com/ palm for more information. Win With Fairmont Ramadan gifts include vouchers for Iftar and Suhoor at Flow Kitchen, a complimentary room night, Ramadan sweets from Delicacy and Mashrabiya Lounge, Willow Stream Spa treatments as well as inspiring quotes and words to live by. Among these gifts is a grand prize of a trip to Makkah including a stay at Makkah Clock Royal Tower, A Fairmont Hotel. The trip and offers can be redeemed or shared with loved ones when registered on the website celebrateatfairmont.com.
SIGNATURE DISH Ouzi Lamb (Baked Lamb and spiced rice)
NEED TO KNOW TIMES Iftar buffet from sunset to 9:00pm and Suhoor Ă la carte menu from 9:00pm to 2:00am
PRICES Dhs185 per person for Iftar buffet Dhs 92.50 for children from 6 years to 12 years; complimentary for children under 5 years
IFTAR GUIDE
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RECIPE
SAMAK CHERMOULA AND COUS COUS (HALWAYO FISH FILLET WITH CHERMOULA PASTE AND COUS COUS) SERVES 4 Ingredients • 1800 grams Halwayo fish fillet (Local arabic fish fillet) FoR thE ChERmoula maRInaDE • 10 grams parsley, finely chopped • 50 grams garlic, peeled and finely chopped • 100 grams red onion, peeled and chopped • 100 grams tomato, finely chopped • 100 grams coriander, finely chopped • 40 grams chili paste (harissa sauce) • 40 millilitres lemon juice • 20 grams lemon zest • 20 grams cumin powder • 40 grams salt • 150 millilitres olive oil • ¼ cup water FoR thE CouS CouS • 1 liter water • 1000 grams cous cous • 150 millilitres olive oil • 1 ½ grams saffron • 150 grams raisins • 75 grams pine nuts • 30 grams salt method FoR thE ChERmoula maRInaDE 1 Wash and dry the halwayo fillet. Set aside. 2 Mix all of the chermoula marinade ingredients (parsley, garlic, red onion, tomato, coriander, chili paste, lemon juice, lemon zest, cumin powder, salt and 85 milliliters of olive oil) to make a paste, adding a little more lemon juice or olive oil if necessary to make the marinade thin. Taste and adjust the seasoning so that the chermoula paste is as salty, lemony, and
spicy as you like. 3 Reserve a little more than half of the chermoula paste, and use the remaining paste to marinate the fish, rubbing it all over the fish. Cover the fish and leave to marinate for at least 2 hours while proceeding with the recipe. 4 Preheat the oven to 180° C. Lightly oil a baking dish with olive oil and place the marinated fish fillet into the dish. Thin the reserved chermoula paste with 1/4 cup of water and 75 milliliters of olive oil, and spoon the mixture over the fish. Bake the fish for 12 minutes at 180° C until the fish is tender. 5 If the liquid in the baking dish has not reduced to a thick sauce during the baking, you'll want to do this on the stove. Transfer the fish into a serving dish and cover it to keep warm. Carefully pour out the liquid into
a saucepan and place it over medium to medium-high heat. Bring the liquid to a boil for approximately 10 minutes until the liquid has reduced to a thick sauce. Pour the sauce over the baked fish immediately. FoR thE CouS CouS 1 Bring the water to a boil in a saucepan. Place the cous cous in a heat proof bowl and pour the hot water over the cous cous, stirring with a fork to form a fluffy paste. Drizzle olive and sprinkle the saffron strands into the cous cous. Cover the bowl tightly with a plastic wrap and leave the cous cous to sit for 20 minutes. 2 Remove the plastic wrap, add raisins, pine nuts, salt and then begin to fluff the cous cous with a fork. 3 Serve it with chermoula fish.
This year, AED 10 from every Iftar served will be donated to UAE charities. IFTAR GUIDE
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Four Seasons Resort Dubai Tel: +971 42707777 www.fourseasons.com/dubaijb
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THE MAMEMO MAJLIS AND SUQ FOUR SEASONS RESORT DUBAI
he newest outlet on Jumeirah Beach, the Four Seasons Resort is celebrating its first Ramadan with style and imagination. Iftar, Suhour and shisha are all available in unique surroundings especially created for the occasion.
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THE VENUE Our take on the “Ramadan tent” was inspired by local traditions portraying the best of the UAE. Mamemo Majlis at Four Seasons is our contemporary Arabesque interpretation of a classic Ramadan tent – providing a unique setting for your Iftar and Suhour.
THE FOOD Overlooking Jumeirah Beach, this twostorey, glass-walled space has room for 300 people and you can enjoy traditional favorites or healthy interpretations of our Iftar buffet or Suhour menu. Relax in comfortable lounges or private Majlis seating whilst you listen to live music by a traditional Oud player or savour a variety of shisha on offer. Four Seasons promises the warmest hospitality in a captivating setting.
SUQ Suq is ideal for those breaking the fast together with families. The restaurant features six multi
ethnic live cooking stations with an extensive range of Middle Eastern, Oriental, Asian and Western favourites. The Iftar menu includes traditional Arabic and international delicacies such as the Four Seasons lentil soup, the 18 flavour ice cream station, along with countless surprises especially designed by the Suq Chefs. During Ramadan, Suq will be open throughout the day for breakfast (6:30-11:30am) lunch (14pm) and a la carte dinner options. Iftar will be served from sunset to 10pm and is available for AED 220 per person (inclusive of taxes). Children 0-5 dine free and those aged 5-12 years are entitled to 50% off the bill.
SIGNATURE DISH Koussa Bel Laden
NEED TO KNOW TIMES Open daily from sunset to 3:00 am
PRICES Iftar at AED 260 per person (children 0 to 5 are free, 5-12 are 50%) Suhour at AED 190 per person minimum spend excluding shisha
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Experience the true spirit of
Ramadan
Four Seasons Resort Dubai at Jumeirah Beach invites guests to indulge in a truly unique culinary experience. THE MAMEMO MAJLIS - Our Ramadan Tent Serving Iftar & Suhour Enjoy traditional favorites or healthy interpretations of our Iftar buffet or Suhour menu. Relax in comfortable lounges or private Majlis seating whilst you listen to live music by a traditional Oud player or savor a variety of shisha on offer. Iftar at AED 260 per person (children 0 to 5 are free, 6-12 are 50%) Suhour at AED 190 per person (minimum spend excluding shisha) SUQ - Our Indoor Restaurant Serving Iftar SUQ is ideally positioned for those breaking the fast together with family. The Iftar menu will feature traditional Arabic and international delicacies. Iftar priced at AED 220 per person (inclusive of taxes) SHAI SALON - A Lavish Setting Serving Suhour Enjoy an Ă la carte food selection or a Suhoor menu with traditional teas from Morocco and Turkey or Arabic coffee. The outdoor terrace is an ideal place to relax after Iftar while enjoying sparkling views over the Arabian Gulf with a wide selection of shisha flavours. Terms and conditions apply
For reservations please contact +971 4 270 7815
RECIPE
KOUSSA BEL LADEN
SERVES 4 Ingredients • 2 tablespoons olive oil • 1 large onion or 200g, finely chopped • 300g minced lean lamb meat • 2 garlic cloves, crushed • ¾ teaspoon ground black pepper • 1 tsp cinnamon • 1 tbsp or 10g pine seeds, toasted • ¼ cup or 50g Egyptian rice • 1 kg small size marrow • 2 cups or 500ml water • 1 kg or 4 cups low fat yogurt
• 1½ tbsp corn flour • 1 tbsp dried mint • 1 garlic clove Method 1 Warm oil in a large non-stick pan 2 Add and cook onions for roughly 4 minutes or until the colour becomes golden brown. 3 Add the minced meat, garlic, black pepper, cinnamon and pine seeds. 4 Cook over simmering medium heat for roughly 6 minutes. 5 Stir in the rice for about 1 minute. 6 Hollow out the baby marrow and stuff them
with the meat mixture. 7 Then arrange the stuffed marrow in a larger saucepan. 8 Add water to the saucepan. 9 Then cover and simmer over low heat for 15 minutes this will allow the marrow to cook. 10 Combine the yogurt and flour in a larger pot 11 Then let them boil with constant stirring. 12 One complete, allow the saucepan to simmer for 3-4 minutes. 13 Lastly pour the yogurt sauce over the marrow and simmer for another 5 minutes. 14 Stirring in the garlic and mint as you do this.
Expect traditional and contemporary dishes made with fresh, seasonal ingredients at the lavish buffet. IFTAR GUIDE
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Grand Millennium Dubai Tel: +971 4299999 www.millenniumhotels.ae/ grandmillenniumdubai
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THE ATRIUM Grand Millennium Dubai
ith a scrumptious Iftar buffet offering at an attractive rate throughout the month of Ramadan, The Atrium at Grand Millennium Dubai is one not to miss. Get into the spirit inside a specially decorated venue, featuring Arabic curtains, charming hanging lanterns and authentic decorative pieces.
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main culinary outlet for special occasions, including Ramadan Iftars, the restaurant offers a variety of seating options and subtle entertainment for children.
THE FOOD
falafel. There will also be fresh BBQ grills, a shawarma station, ouzi, and traditional dishes like fish sayadiyya, kebab bil Laban, Jordanian mansef, Palestinian chicken musakhan, plus more.
The outlet’s irresistible Iftar journey includes a variety of soups, appetisers, traditional Arabic main courses and desserts, followed by Ramadan-style hot Boasting high ceilings, large glass windows, and cold beverages. With live cooking stations, based on a range of cuisines, and a warm Venetian-style interior, The there is something to suit everyone’s Atrium is Grand Millennium Dubai’s lavish preferred taste. The buffet will be divided buffet restaurant that accommodates up to into generous sections including a mezzeh 130 people. Its light, friendly atmosphere is section, with favourites including perfectly suited for families looking homemade hummous, mutable, to enjoy quality time together tabbouleh, babaganuche, and during Ramadan. As the hotel’s SIGNATURE DISH
THE VENUE
Arabic mixed grill – chicken kebab, lamb kebab and lamb kofta
NEED TO KNOW TIMES From sunset to 9pm for Iftar
PRICES Iftar buffet for Dhs140 per person (For bookings of 10, only 9 pay)
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RECIPE
ARABIC MIXED GRILL Ingredients FOR LAMB CHOP • 240g lamb chops • 10g salt • 5g black pepper • 3g fresh thyme • 10ml corn oil FOR CHICKEN KEBAB • 500g chicken breast, skinless cubes • 30g tomato paste • 10ml lemon juice • 10ml white vinegar • 10g Arabic spices • 20g garlic paste • 10g salt FOR LAMB KOFTA • 400g lamb, minced • 100g lamb fat • 20g salt • 10g black pepper • 30g chopped parsley • 40g red pepper • 50g red chopped onion FOR LAMB KEBAB • 500g lamb, boneless cubed • 30ml corn oil • 5g black pepper • 10g Arabic spices • 10g Arabic spices, such as cardamom, cinnamon, nut meg, white pepper powder and sweet paprika powder, ground together • 10g Lebanese red chili paste • Bunch of cherry tomatoes • 4 large Arabic bread slices Method 1 Mix together salt, black pepper, fresh
thyme and corn oil in a bowl, then use to marinate the lamb chops. Pop into the fridge for 30 mins. 2 In another bowl, combine the tomato paste, lemon juice, white vinegar, Arabic spices, garlic paste and salt. Add chicken cubes and mix until fully coated. Refrigerate for 30 mins. 3 In a mixing bowl, mix the corn oil, black pepper, Arabic spices and Lebanese red chili paste, and marinate the boneless cubed lamb. Chill in the fridge for 30 mins. 4 For the lamb kofta, place the minced lamb in a large mixing bowl. Add the lamb fat, salt,
black pepper, chopped parsley, red pepper, and red chopped onion and combine until all ingredients are evenly mixed in. 5 Divide the lamb kofta mix into small handfuls, rolled into balls, and slide onto steel skewers, and remove the three dishes from the fridge. 6 Place all meat separately onto a charcoal grill and cook thoroughly on both sides. 7 Serve with grilled cherry tomatoes and Arabic bread. Chef’s tip: Marinate all meat in the fridge overnight for added flavour.
With live cooking stations, based on a range of cuisines, there is something to suit everyone’s preferred taste. IFTAR GUIDE
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Jumeirah Beach Hotel Tel: (+971)4 406 8999 www.jumeirah.com/ jbhramadandining
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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 Safinah, an Arabian wonderland recreated in the Safinah ballroom.
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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 fit 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.
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RECIPE
GRILLED TIGER PRAWNS
SERVES 4 Ingredients • 12 jumbo prawns, (about 400g in weight) • 4 red chillies, deseeded and finely chopped • 2 garlic cloves, finely 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
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Jumeirah Emirates Towers Tel: (+971)4 319 8088 www.alnafoorahrestaurant.com
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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 refined meal at a fine-dining venue, and is as suitable for a business lunch, as it is for dinner with friends and family.
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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 find parquet flooring 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 cauliflower 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.
IFTAR GUIDE
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RECIPE
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 sunflower 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 sunflower 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
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Le Royal Meridien Abu Dhabi Tel: 800 101 101 www.leroyalmeridienabudhabi. com/en/gallery/cafe-palmier
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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 Amalfi, or head to Café Palmier for a leisurely meal.
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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, flavoured 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 fish 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.
SIGNATURE DISH
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.
IFTAR GUIDE
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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 restaurants.lrmad@lemeridien.com
N 24° 29' E 54° 21' DESTINATION UNLOCKED
©2014 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Aloft, Element, Four Points, Le Méridien, Sheraton, St. Regis, The Luxury Collection, W, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.
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RECIPE
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. IFTAR GUIDE
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60-63 Raffles.indd 60
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AZUR
Raffles Dubai
he iconic Raffles Dubai is a delightful Iftar outing for those who want to dine in serene surroundings. Located close to Wafi 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 Raffles Salon, but the one to check out for Iftar, is Azur.
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THE VENUE 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. The wooden parquet flooring, 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 fill 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.
IFTAR GUIDE
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Ramadan Kareem
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
raffles.com/dubai
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RECIPE
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 fine 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 sufficient 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
60-63 Raffles.indd 63
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Reem Al Bawadi
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+971 44439690 (Mohammed Bin Zayed Road) +971 44522525 (Marina) +971 42596111 (Ramada Deira) www.reemalbawadi.com
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REEM AL BAWADI eem Al Bawadi has restaurants across the UAE offering a full traditional iftar spread during Ramadan at all its outlets, including Jumeirah Beach Road, Sheikh Zayed Road, Dubai Marina The Walk, Mohammed Bin Rashid Blvd, Ramada Deira and Jeddah - KSA.
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THE FOOD Reem Al Bawadi offers the daily Iftar buffet with a wide selection of starters, dates, fruits, assorted traditional Ramadan drinks, soups and a wide variety of splendid main course dishes such as lamb,
chicken, fish, rice and more. Wind up your meal with a selection of mouthwatering sweets and desserts. Give A Little Reem Al Bawadi is encouraging customers to add AED 20 to their Iftar buffet bill to feed a worker. Contributions by customers to the "Give A Little" initiative, which is supported by Coco Cola, will then be used by Reem Al Bawadi to provide daily meals to labourers in the UAE throughout the Holy month of Ramadan.
SIGNATURE DISH Reem Al Bawadi Mixed Grill
NEED TO KNOW TIMES Iftar timings: After 6:30pm Suhoor timings: After 12:am
PRICES Dhs 130 for Iftar Buffet Dhs 65 for Suhoor Buffet
IFTAR GUIDE
64-67 Reem Bawadi.indd 65
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RECIPE
CHICKEN LIVER SAUTÉ
SERVES 2 Ingredients • 250 g Chicken Liver • 20 ml Olive Oil • 30 ml Vegetable Oil • 100 g Onion white, Julienne cut • 50 g Mixed Capsicum, red, green and yellow, Julienne cut • 2 g Chopped Garlic • 1 g Cumin Powder • 1 g Black Pepper • 3 g Chicken stock powder • 10 g Fresh Lemon Juice
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Methods 1 Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membranes. Set the livers aside. 2 In a large pan sauté pan, over medium heat, heat 2 tablespoons of the oil and
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add the onions and capsicum. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Add the chicken livers, garlic and season with salt. Cook the chicken livers turning each over once, until browned, about 2 to 2 ½ minutes per side. Add chicken stock powder, black pepper and cumin powder Simmer gently until livers are cooked through and finish with lemon juice and pomegranate syrup Garnish with lemon wedge, sumac and chopped parsley
The exquisite taste of Arabia IFTAR GUIDE
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Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi Tel: (+971)2 509 8855 www.shangri-la.com/abudhabi/ shangrila/dining/restaurants/ sofra-bld/
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68-71 Shangrila Qaryat al beri.indd 68
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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.
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THE VENUE High ceilings with lanterns, marble flooring and a neutral colour scheme make Sofra bld an elegant dining spot, while straw baskets and buckets filled 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.
THE FOOD
For Suhour, diners can order from an Ă 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 Dhs205 for Iftar buffet.
IFTAR GUIDE
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RECIPE
FRIED SEABASS SYIDEH WITH SUMAC, TABOULEH AND ROCKET LEAVES SERVES 4 Ingredients • 40g onions • 5g sumac powder • 20g seabass fillet • 5g cumin powder • 5g coriander powder • 30ml lemon juice • 20g garlic • 100g flour • 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 fish with flour 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 fillet on a plate and top with the onion mix. Warm the tabbouleh salad and place in the bread bowl, near the fish. 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
68-71 Shangrila Qaryat al beri.indd 71
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Sheraton Abu Dhabi Hotel and Resort Tel: (+971)2 677 3333 www.sheratonabudhabihotel.com
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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 five-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.
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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.
SIGNATURE DISH Lamb Makbous
NEED TO KNOW TIMES From sunset to 11pm.
PRICES From Dhs155 for Iftar buffet.
IFTAR GUIDE
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INVITING IFTAR IN FLAVOURS RESTAURANT Our popular buffet restaurant provides the perfect setting to break your fast during the month of Ramadan.
RAMADAN CELEBRATIONS
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.
@sheratonabudhabi
Price subject to 16% service charge & tourism fee. Offers are subject to availability. Terms & conditions apply.
/SheratonAbuDhabi @SheratonAUH
PO BOX 640, Corniche Road, Abu Dhabi, UAE T: 971 2 677 3333 E: sheraton.abudhabi@sheraton.com W: www.sheratonabudhabihotel.com SAD_5258_URGENT_Iftar_BBC_Food_OutlinedFonts.indd 1
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RECIPE
CHICKEN MUSAKHAN
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
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Sofitel Dubai Jumeirah Beach Tel: (+971)4 448 4733 www.sofitel-dubaijumeirahbeach.com
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76-79 Sofitel JBR Iftarguide.indd 76
6/24/15 3:23 PM
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.
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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 floors.
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 – 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).
IFTAR GUIDE
76-79 Sofitel JBR Iftarguide.indd 77
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RECIPE
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 fish stock • 200g white cabbage, cut into quarters • 5g fresh coriander • 400g scampi • 150g mussels • 200g calamari • 150g tiger prawns • 200g sword fish • 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, fish 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
76-79 Sofitel JBR Iftarguide.indd 79
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Sofitel The Palm Dubai Crescent Road, The Palm Tel: (+971)4 455 6600 www.sofitel.com/gb
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80-83 Sofitel the Palm Manava Iftarguide.indd 80
6/24/15 3:23 PM
MANAVA
Sofitel The Palm Dubai
his Polynesian-themed resort is a luxurious five-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.
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THE VENUE A Polynesian theme runs through this restaurant which features Gauguin's colourful paintings, beige leather couches and pops of green from a few accent pieces. Manava, which translates to ‘welcome’ in Tahitian is an inviting space with its own
outdoor terrace and private dining room. During Ramadan, lanterns and Arabic coffee cups add a touch of the traditional.
THE FOOD 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 can help themselves to the dish at the live cooking station, or fill their plates with grills such as shish taouk, arayes and kofta. If you’re full to the brim, pick on a few Arabic sweets or cheese kunafa to sweeten your tastebuds after the repast.
SIGNATURE DISH
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.
IFTAR GUIDE
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RECIPE
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
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The Address Downtown Tel: +9714 436 8888 www.theaddress.com/ramadan
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84-87 The Address Downtown.indd 84
6/25/15 2:01 PM
SYMPHONY BALLROOM AND FAZARIS RESTAURANT The Address Downtown
maar Hospitality Group showcases Dubai’s most diverse breadth of authentic and enriching Ramadan lifestyle experiences that bring unmatched value across its spectacular destinations for corporates planning exclusive get-togethers and individuals seeking an intimate gathering with family and friends.
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THE VENUE The Address Dubai, on Emaar Boulevard, is the perfect location to experience this hospitality. Located on Emaar Boulevard and offering spectacular views of the Burj Khalifa, The Address
Downtown is accessible, exclusive and luxurious.
THE FOOD The Address Hotels + Resorts are marking the Holy Month of Ramadan with an unprecedented range of activities. A highlight this year is the new and bespoke Corporate Group Packages that bring unbeatable value for organisations that mark the Holy Month with corporate get-togethers and Ramadan events for its partners and customers. Corporate Group Packages are offered for Ramadan gatherings at the Symphony Ballroom in The
Address Downtown Dubai, amongst others, showcasing exquisite Ramadan buffets and lifestyle experiences in true Arabian splendour for individual gatherings. Framed by an unrivalled floor-to-ceiling view of Burj Khalifa and The Dubai Fountain, the Symphony Ballroom in The Address Downtown Dubai also has an outdoor terrace for guests to step out and soak in the views of the glittering skyline. Complimentary valet parking adds to their convenience. The Iftar corporate package starts from AED 185 per person while the Sohour package is priced at AED 160 per person, with early bird rates from AED 150 per person
SIGNATURE DISH Iftar buffet
NEED TO KNOW TIMES From sunset to 9pm for Iftar
PRICES Iftar buffet for Dhs140 per person (For bookings of 10, only 9 pay)
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CHEF WOLFGANG PUCK The pinnacle of the fine dining experience, CUT by Wolfgang Puck invites visitors to indulge in an impeccable selection of cuisines featuring local and international dishes in celebration of the Holy Month. CUT offers an elegant dining experience with a menu that is beyond fulfilling. The award-
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winning restaurant provides the richest delicacies and finest meats, tendered to perfection to suit all tastes. Treat yourself and loved ones to a memorable dining adventure with an almost endless variety of starters served directly on the table, and your very own choice of mains and exceptional desserts for the perfect start to your weekend.
Signature favourites include a spectacular starter that consists of Wagyu Beef Skewers, Steak Tartare, Chicken Dan Dan Dumplings, Scallop Carpaccio, Grilled Mediterranean Vegetable Salad and Ricotta Tortelloni all to share and be enjoyed by friends and family alike. A selection of main courses and sumptuous desserts to choose from too!
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RECIPE
CAVATAPPI PASTA - MAC & CHEESE CUT by Wolfgang Puck - The Address Downtown Dubai Ingredients • 450 Gr Cavatappi Pasta • 250gr grams Cheese Mix (1/2 Low Moisture Mozzarella, 1/2 Aged Cheddar) • 90 grams Gruyere Cheese • 690 grams Béchamel • 200 grams Crème Fraiche • 5 grams Fleur De Sel • 180 grams Mozzarella Method 1 In a medium sauce pot slowly bring to a simmer Béchamel, Crème Fraiche, Cream and Fleur De Sel. 2 Once up to simmer remove from stove and stir in cheese mix and gruyere to dissolve. 3 Cook pasta in a large pot to “al dente” in salted water. Once pasta is cooked shock in iced water then drain thoroughly 4 In a large mixing bowl add pasta and cheese sauce together. At this point stir in Mozzarella Assembly To assemble, place 350 grams pasta mix into the gratin dish, top with 20 grams cheese mix and finish by sprinkling 5 grams bread crumbs on top Final Cooking Place the room temperature pasta in a 380°F, Low Fan oven for 10-12 minutes. The inside should be very hot without the cheese sauce on the outside breaking
With live cooking stations, based on a range of cuisines, there is something to suit everyone’s preferred taste. IFTAR GUIDE
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The Address Dubai Marina Tel: +971 4 4367777 www.theaddress.com/en/hotels/ the-address-dubai-marina/
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88-91 Address Dubai Marina.indd 88
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THE CONSTELLATION BALLROOM THE ADDRESS DUBAI MARINA
elebrate the spirit of the Holy Month of Ramadan at The Address Dubai Marina, where guests can mark the season of camaraderie with our traditional hospitality.
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THE FOOD Join us for the warm and welcoming delicacies of an Iftar Buffet, complemented by refreshing Ramadan juices, in the stylish setting of our Constellation Ballroom, located on the 4th floor. Featuring an extensive selection of seasonal favourites, Arabic flavours and international dishes with an
Asian flair including a variety of sweets and deserts, Iftar at The Address Dubai Marina is guaranteed to be nothing short of memorable. Arranged buffet style, there are a wide range of delicious foods on offer ranging from a huge selection of fresh salads and soups for starters, a large variety of traditional Arabic main courses and a wide selection of sweet treats for dessert. Look out for the hashtag #RamadanSawa for a chance win memorable prizes! An extensive array of shisha flavours and an a la carte Suhour can be enjoyed at Shades, from 8pm onwards.
SIGNATURE DISH
CHEF PROFILE
Spiced lamb cutlets with olive & bean relish
CHEF AVINASH MOHAN
During the holy month of Ramadan, we should have a very healthy lifestyle. We must keep a very strict watch over what we eat, while we follow the regime of this holy period. At the same time this is a great opportunity to lose some weight as well for the health conscious if we follow a balanced diet plan while we deeply indulge in this holy month of prayers. We must look into avoiding the high calorie and highly processed foods prepared during this time.
NEED TO KNOW TIMES Sunset onwards
PRICES Dhs 190 per person Iftar buffet inclusive of juices, coffee & tea. Dhs 250 Iftar buffet at Constellation Ballroom & Shisha at Shades
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Savour the flavours of the season at The Address Dubai Marnia’s warm & welcoming Iftar Buffet, replete with traditional favourites and new inspirations. Suhour is to be enjoyed in the relaxing ambiance of our award winning lounge & restaurant at Shades, where in addition to a full a la carte suhour menu.
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RECIPE
SPICED LAMB CUTLETS WITH OLIVE & BEAN RELISH SERVES 4 Ingredients • 12 lamb cutlets • 1 tbsp cumin seeds • 2 lemons • 1 tbsp balsamic vinegar • 10 ml extra-virgin olive oil, • 40 gm coriander leaves, to garnish BEAN AND OLIVE RELISH • 450g beans • 1 bay leaf • 1 tsp dried oregano • 5 tbsp olive oil • 2 tsp coriander seeds • 2 garlic cloves • 100g onion • 40 gm sweet red pepper • 4 tbsp chicken stock • salt and pepper Method 1 Put the beans to soak overnight in plenty of cold water. 2 Bring the pan of beans to the boil, and then discard this water. 3 Cover again with fresh water, with a 1 cm head, and return to a high heat. Add a bay leaf and the oregano. Bring to the boil, and then bubble rapidly for 10 minutes. Lower the heat, add 2 teaspoons of salt and simmer until the beans are just cooked. This will take 10-20 minutes. Strain the beans through a colander and rinse in cold water. 4 Discard the bay leaf and put the beans in a bowl, add 2 tablespoons of the olive oil and turn with a spoon to coat. 5 Toast the cumin seeds in a small dry heavy pan over a very low heat, stirring, for 3 minutes. Put into a coffee grinder and whizz to a powder. 6 Juice the lemons and mix to a thin paste with
the cumin and the vinegar. Brush this liberally on the cutlets, pour over any remaining mixture and put to marinate at room temperature, turning the meat from time to time. 7 Toast the coriander seeds like the cumin, whizz to a powder in a grinder and reserve. 8 Peel, smash and chop the garlic. Peel and thinly slice the onions. Chop the red pepper. 9 Fry the onions over a medium heat in the remaining olive oil, stirring at regular intervals, for 10 minutes. 10 Lower the heat and add the coriander powder, the chopped sweet red pepper and 1 teaspoon of salt and 1 teaspoon of black pepper. Stir for 1 minute. 11 Add the beans, the garlic and chicken stock. Continue to warm, stirring from time to time, and allow the flavours to develop until ready to serve The Lamb 12 Preheat the dry ridged grill pan over a high
heat for 5 minutes. The pan should be smoking hot when the goes in. 13 Cook the cutlets on the pan for 2 minutes on each side. To achieve the cross-hatch- lay the cutlets at an angle of 45 degrees across the ridges, all pointing in the same direction. 14 After 60 seconds, turn the cutlets and lay them in the same direction to sear the other side for another 60 seconds. After 60 seconds turn and finish the other side, laying the cutlets at precisely the same angle. 15 If you want the cutlets well done cook for a total time of 3 minutes each side, that is 90 seconds each searing. 16 Serve as soon as all are cooked, mounding the olive bean and onion relish on the plates and arranging cutlets on top, with the bones upwards. Pour over a little extra virgin olive oil and garnish with whole coriander leaves and arugula. Extra beans can be served on the side.
Look out for the hashtag #RamadanSawa for a chance to win memorable prizes! IFTAR GUIDE
88-91 Address Dubai Marina.indd 91
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Dubai World Trade Centre Tel: (+971)4 308 6322 www.theramadanmajlis.com
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92-95 Dubai World Trade Centre.indd 92
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THE MAJLIS
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.
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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.
IFTAR GUIDE
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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 | ramadanmajlis@dwtc.com theramadanmajlis.com
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RECIPE
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
92-95 Dubai World Trade Centre.indd 95
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The Oberoi, Dubai Tel: (+971)4 444 1407 www.oberoidubai.com
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IFTAR GUIDE
96-99 The Oberoi.indd 96
6/24/15 3:24 PM
NINE7ONE THE OBEROI, DUBAI
his luxurious new hotel located just minutes away from the Dubai Mall is the first 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 flavours from the East), the bar and restaurant Iris Dubai, and The Lobby Lounge and Bar.
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THE VENUE Experience a fusion of Asian, Western and Arabic influences at the eclectic restaurant, Nine7One. The large, warm and inviting space is flooded 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, fish sayadieh, vegetable au gratin, baked fish 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 flavours such as chocolate and mint, cardamom and guava.
SIGNATURE DISH
Slow braised lamb with couscous
NEED TO KNOW TIMES From sunset to 1.30am
PRICES Dhs180 for Iftar buffet.
IFTAR GUIDE
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Middle East's Leading Luxury City Hotel
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RECIPE
PAN SEARED SEABASS FILLET KUNAFA
SERVES 4 Ingredients • 4 seabass fillets (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 fish with the salt, white
pepper and lemon and then fry until the skin becomes crispy. Wrap kunafa dough around each fish and bake at 175C for approximately 8 mins (varying on the size of the fish). 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 flakes and parsley and serve.
Expect traditional and contemporary dishes made with fresh, seasonal ingredients at the lavish buffet. IFTAR GUIDE
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Yas Viceroy Abu Dhabi Yas Island Tel: (+971)2 656 0600 www.viceroyhotelsandresorts.com
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IFTAR GUIDE
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6/24/15 3:26 PM
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 finest, as Atayeb, the hotel’s Arabic and Mediterranean restaurant takes over Origins, to offer a wonderful Iftar and Suhoor.
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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).
SIGNATURE DISH 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.
IFTAR GUIDE
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ATAYEB ATAYEB
ORIGINS ORIGINS
ANGAR ANGAR
DISCOVER EXTRAORDINARY DISCOVER EXTRAORDINARY CUISINE THAT SETS YOUR CUISINE THAT SETS YOUR PULSE RACING PULSE RACING
KAZU KAZU
YAS LOUNGE YAS LOUNGE
AMICI AMICI
NOODLE BOX NOODLE BOX
INTERNATIONAL INTERNATIONAL
ARABIC ARABIC & & MEDITERRANEAN MEDITERRANEAN
INDIAN INDIAN
JAPANESE JAPANESE
SOUTH SOUTH EAST EAST ASIAN ASIAN
CAFÉ CAFÉ PATISSERIE PATISSERIE
ITALIAN ITALIAN
For reservations, call +971 2 656 0600, email dining@viceroyhotelsandresorts.com or visit our website www.viceroyhotelsandresorts.com/abudhabi facebook.com/yasviceroy
Viceroy 1
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5/29/14 3:38 PM
YAS ABU DHABI
RECIPE
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 fine salt • 25g ghee • 300ml water FOR THE YOGHURT SAUCE • 500g plain yoghurt • 40ml double cream • 15g ghee (clarified butter) • 6g salt • 1 fresh whole egg • 10g garlic, peeled and chopped • 2 mint leaves • 4g white pepper powder • 15g corn flour FOR THE RICE • 400g basmati rice • 50g salted butter • 3g fine 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 flour 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
100-103 Yas viceroy .indd 103
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INDEX INDEX AL GHURAIR RAYHAAN BY ROTANA
4
ATLANTIS THE PALM
8
BAB AL SHAMS DESERT RESORT
12
THE COVE ROTANA RESORT RAK
16
DUBAI CREEK GOLF & YACHT CLUB
20
DUSIT THANI HOTEL, DUBAI
24
EMIRATES PALACE HOTEL
28
FAIRMONT BAB AL BAHR
32
FAIRMONT THE PALM
36
FOUR SEASONS RESORT JUMIERAH BEACH
40
GRAND MILLENNIUM HOTEL
44
JUMEIRAH BEACH HOTEL
48
JUMEIRAH EMIRATES TOWERS
52
LE ROYAL MERIDIEN ABU DHABI
56
RAFFLES DUBAI
60
REEM AL BAWADI
64
SHANGRI-LA ABU DHABI
68
SHERATON ABU DHABI
72
SOFITEL JUMEIRAH BEACH DUBAI
76
SOFITEL THE PALM JUMEIRAH DUBAI
80
THE ADDRESS DOWNTOWN DUBAI
84
THE ADDRESS MARINA DUBAI
88
DWTC DUBAI
92
THE OBEROI HOTEL DOWNTOWN DUBAI
96
YAS MARINA ABU DHABI
100
104
IFTAR GUIDE
104-105 Index IFTAR guide.indd 104
6/24/15 3:54 PM
IFTAR GUIDE
104-105 Index IFTAR guide.indd 105
105
6/24/15 3:56 PM
A supplement to BBC Good Food Middle East. Publication licensed by IMPZ
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