Arabic eats 2017

2017

A supplement to BBC Good Food Middle East.

Publication licensed by Dubai Production City, DCCA

Inspired by the voyage of many famous Arabian travelers and explorers, this Holy Month of Ramadan, Fairmont Dubai offers a culinary journey that will take you back in time.

From eight influential cuisines prepared in time honoured traditions to a luxurious Ramadan experience complimented by authentic Arabian hospitality, Cascades at Fairmont Dubai is serving the city’s finest traditional fare in true culinary style.

Celebrate Iftar with friends and loved ones and be treated to an unforgettable taste of Ramadan.

Iftar Buffet is available at Cascades for AED210 per person from sunset to 9.30pm.

Special group rates are available at Cascades.

Private Iftar venues are also on offer at the 33rd floor with stunning views of the city skyline.

For reservations, call +971 4 311 8316 or email dbi.fbconcierge@fairmont.com or visit fairmont.com/dubai THEFAIRMONTDUBAI

FAIRMONTDUBAIUAE

FAIRMONTDUBAI

FAIRMONTDUBAI

EDITORIAL EDITOR: Sophie McCarrick sophie.mccarrick@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com

INTRODUCTION

ADVERTISING DIRECTOR OF SALES: Michael Phillips SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth bbc.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com

MARHABA!

DISTRIBUTION & SUBSCRIPTIONS Rajeesh Nair rajeesh.nair@cpimediagroup.com PRODUCTION James Tharian

Restaurants featured in this guide are included on a sponsored basis. Details are correct at the time of going to press, but offers and prices may change.

DESIGN Froilan Cosgafa IV ONLINE Aiya Naingue PHOTOGRAPHER Maksym Poriechkin FOR OTHER ENQUIRIES, PLEASE VISIT: www.bbcgoodfoodme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

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Ramadan is a time for reflection and appreciation. It’s a special time for connecting with family and friends, while remembering what really matters in life – detoxing from negative thoughts and welcoming a healthy outlook for the future.

The holy month is also an occasion to celebrate, with daily Iftar and Suhoor meals held across the region in venues grand and plain, which bring everyone together – here in the Middle East especially.

From Iftar tents and ballrooms adorned with beautiful Arabic décor and lavish culinary offerings, to small hole-in the-wall type eateries serving up the heartiest of meals, Ramadan is a time for all. No matter the establishment, Iftar sees a gorgeous spread of traditional, authentic Arabic cuisine made with soul served everywhere, made from recipes that have been passed down through the generations.

This year, our annual Arabic Eats guide presents a range of Iftar and Suhoor offerings, and authentic Middle Eastern recipes to get into the spirit of things at home.

More than any other time of year, the holy month of Ramadan sees the UAE celebrate its heritage, traditional identity and values, and I hope the Arabic Eats guide helps you to discover new culinary delights.

Ramadan Kareem!

A publication licensed by Dubai Production City, DCCA

© Copyright 2017 CPI Media Group. All rights reserved.

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.

The editorial team Sophie McCarrick & Emma Hodgson

www.cpimediagroup.com

ARABIC EATS

1

CONTENTS 04

Café Bateel

06

Dukes Dubai, The Great British Restaurant, Palm Jumeirah

10

Al Fanous Lounge, JW Marriott Marquis Dubai

14

Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai

18

Layali Zaman, Le Meridien Dubai Hotel

20

Al Bahou, Mövenpick Hotel Ibn Battuta Gate

24

Nosh Restaurant, Mövenpick Hotel, Jumeirah Lakes Towers

28

Palace Downtown

32

Shakespeare and Co.

34

Sofra BLD, Shangri-La hotel, Qaryat Al Beri, Abu Dhabi

38

Vivaldi by Alfredo Russo, Sheraton Dubai Creek

42

Le Patio, The St. Regis Dubai

44

Ramadan Sawa, The Address Dubai Marina

46

Seasonal Tastes, The Westin Dubai, Al Habtoor City

2

ARABIC EATS

06

14

10 24

28

Ramadan Kareem

Celebrate a ‘cool’ Ramadan

at the Al Hadeerah Ramadan Tent, Bab al Shams Desert Resort & Spa. Iftar Buffet AED 250 per person*

Air-conditioned Tent and Live Entertainment from Iftar till 11:00pm with Oud Player, Tanoura Dancer and Camel & Horse Heritage Show.

‫اﺣﺘﻔﻞ ﺑﺸﻬﺮ رﻣﻀﺎن‬ ‫ﻓﻰ أﺟﻮاء "ﻣﻨﻌﺸﻪ" ﻓﻰ ﺧﻴﻤﺔ اﻟﺤﻈﻴﺮة اﻟﺮﻣﻀﺎﻧﻴﺔ‬ ‫ﺑﻤﻨﺘﺠﻊ ﺑﺎب اﻟﺸﻤﺲ اﻟﺼﺤﺮاوى‬ @‫ درﻫﻢ اﻣﺎراﺗﻰ ﻟﻠﺸﺨﺺ اﻟﻮاﺣﺪ‬٢٥٠ ‫ﺑﻮﻓﻴﻪ ا ﻓﻄﺎر ﻣﻘﺎﺑﻞ‬ ‫ﺧﻴﻤﺔ رﻣﻀﺎﻧﻴﺔ ﻣﻜﻴﻔﺔ و ﺑﺮﻧﺎﻣﺞ ﺗﺮﻓﻴﻬﻲ‬ ‫ ﻣﻊ ﻋﺮض اﻟﺘﻨﻮرة‬ª‫ ﻣﺴﺎء‬١١ ‫ﻳﻤﺘﺪ ﻣﻦ ا ﻓﻄﺎر وﺣﺘﻰ‬ . ‫ﻟﻠﺠﻤﺎل واﻟﺨﻴﻮل‬ ٍ ‫ وﻋﺮض ﺗﺮاﺛﻰ‬،‫و ﻋﺎزف ﻟﻠﻌﻮد‬

* Terms and conditions apply @‫ﺗﻄﺒﻖ اﻟﺸﺮوط وا ﺣﻜﺎم‬

:‫ ﻳﺮﺟﻰ ا ﺗﺼﺎل ﻋﻠﻰ‬،‫ و ﻟﺤﺠﺰ ﻃﺎوﻟﺘﻚ أو ﻟﺤﺠﺰ اﻟﻤﺠﻤﻮﻋﺎت‬،‫ﻟﻤﺰﻳﺪ ﻣﻦ اﻟﻤﻌﻠﻮﻣﺎت‬ For more information or to reserve your table or Group Event venue please contact: +971 4 809 6194 or email BAS.Restaurants@meydanhotels.com

www.alhadheerah.com/Ramadan /babalshamshotel

/babalshamshotel

/babalshamshotel

BOOK NOW! Café Bateel Tel: +971 4 885 8737 iftar@bateel.com www.bateel.com

CAFÉ BATEEL

The venue

Indulge this Ramadan in a mouthwatering 3 or 4 course meal at Café Bateel, available across all branches from Iftar until 9 pm.

Diners can start their meal the traditional way, breaking their fast with delicious Bateel dates and sparkling date juice. Following that, guests can enjoy lentil, asparagus or mushroom soup. For starter, diners can choose from plenty of options including a tasty quinoa tabbouleh salad, a traditional Bateel Levant plate, with grilled halloumi, labneh and Arabic bread or a delicious Mediterranean salad with mozzarella, baby tomatoes and balsamic dressing. For main course, guests can choose from a mouth-watering selection of meats and fish from the a la carte menu, including braised lamb shoulder, grilled salmon and chicken breast with saffron rice. For dessert, diners can finish off their meal with one of the signature cakes on display in the restaurant.

The perfect Ramadan gift

Bateel, the GCC’s leading cultivator and curator of gourmet food experiences, is the ultimate destination for gifting this Ramadan.

The brand draws on its rich Arabic heritage and passion for the unique to delight with an exquisite collection of luxurious and seasonally appropriate delicacies. Each item in the bespoke range of trays, hampers and hand-painted wooden gift boxes is produced to the finest quality to embrace and reflect the region’s rich tradition of elegant gift-giving; a reflection of thoughtfulness and impeccable taste. The selection is proudly offered across Bateel boutiques in UAE, KSA, Kuwait, Qatar, and Oman in the build-up, and during the holy month.

NEED TO KNOW TIMES

Available daily from Iftar until 9.00pm.

Across all Café Bateel venues in the Middle East during the holy month of Ramadan Delivery and takeaway available all day by calling 800 BATEEL (800 228 335) or Whatsapp +971 56 522 1237

PRICES

AED 138 (4 courses) | AED 108 (3 courses)

ARABIC EATS

5

Enjoy Iftar this Ramadan at GBR with your family and friends.

Indulge in a great variety of Arabic delicacies and International favourites in a new dining experience on the Palm Jumeirah.

Price AED 175 per person | AED 145 per person for groups of 10 guests or more Children 0 - 5 years is free | Children 6 - 11 years is AED 87.5 per child Time Daily Iftar until 9:00PM and Suhoor from 9:30PM - 02:30AM

DUKES DUBAI The Great British Restaurant, Palm Jumeirah

NEED TO KNOW Enter a world where quintessential British charm meets cosmopolitan luxury for a truly memorable stay. DUKES Dubai, located on Palm Jumeirah with spectacular views of the Arabian Gulf framed by the iconic Dubai Marina Skyline.

DUKES Dubai not only brings you the best of both worlds whether staying on leisure or business, but also brings you the best of British with an exquisite array of restaurants, lounges and the legendary DUKES Bar.

The food

TIMES

Iftar: Daily until 9.00PM. Suhoor: Daily from 9.30PM-2.00AM

PRICES

Dhs175 per person.

Dhs145 per person for groups of 10 and above.

Children 5 and under dine complimentary, while 6 to 11 years old receive 50% off normal price.

Find yourself spoilt for choice with restaurants spearheaded by award-winning British chef Martin Cahill. The Great British Restaurant serves a versatile all-day-dining menu which consists of a fabulous choice of dishes with a British twist.

During Ramadan at The Great British Restaurant, you will find a variety of local and global live stations and a sumptuous buffet featuring Arabic, Emirati, Moroccan and Indian cuisines, to name but a few.

ARABIC EATS

7

BOOK NOW!

The Great British Restaurant, DUKES Dubai, Palm Jumeirah Tel: +971 4 455 1101 dining.dubai@dukeshotel.com dukesdubai.com

LAMB KABSA WITH RICE INGREDIENTS 2kg of lamb, large cubes 2kg of basmati rice 300g of carrot, peeled and finely chopped 200g of green pepper, seeded and finely diced 1kg of onion, finely chopped 110g of garlic 1kg of tomatoes, peeled and diced 70g of cloves 50g of ground cumin 50g of ground coriander

40g of salt 30g of pepper 250g of ghee 50g of raisins FOR THE KABSA SPICE MIX 1tsp of ground green cardamoms 1tsp of saffron 1tsp of ground allspice 1tsp of white pepper 1tsp of ground dried limes

1 Melt the ghee in a large stock pot, casserole or Dutch oven. Add the lamb pieces, onion and garlic then sauté until golden. Stir in tomato puree and simmer over a low heat for 45 minutes.

2 Add tomatoes, carrots, cloves, all the spices, salt and pepper, plus the Kabsa spices, cook for a couple of minutes and then add the lamb stock.

3 Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add the rice to the pot and stir carefully (if you’re wanting to brown the lamb in the

FOR THE SAUCE 480g of lamb stock 1 large onion, finely chopped 200g of chopped tomatoes 4 garlic cloves, minced 1tbsp of tomato paste 50g of diced celery 30g pine nuts

oven – remove it from the pot now and then place in the preheated oven).

4 Re-cover and simmer for 35 to 40 minutes – adding the raisins and fried onion – or until the rice is tender.

5 To serve, place the rice on a large serving dish, topped with the lamb and garnished with pine nuts. Serve with fresh mixed herbs, preferably with a little lime vinaigrette.

6 You can also ‘finish’ the lamb pieces off in the oven by cooking them for 25 - 30 minutes at 180 degrees celcius whilst the rice is cooking, to get roasted finish.

Chef profile: Executive chef Martin Cahill A Brit by birth, chef Martin Cahill began his career in the UK working for both The Savoy and Dorchester Hotels, before taking up his first international roles.

He has spent the majority of his 20-year professional life overseas, with senior culinary positions for high profile hotel chains including Mandarin

Oriental Hong Kong, the Hyatt in Sydney along with Bermuda, Canada, and Taiwan.

Martin joins the DUKES Dubai team direct from the Mandarin Oriental Taipei where he was Executive Chef, with responsibility for a team of 171 chefs and eight food & beverage outlets from pre-opening phase through to full operation.

At DUKES Dubai Martin will be responsible for all of the culinary operations along with a team of over 60 chefs, covering the entire property’s eight food and beverage outlets with six busy kitchens, one of these being the open kitchen of GBR, where he will be serving up delicious, modern, British cuisine.

ARABIC EATS

9

JW MARRIOT T® MARQUIS DUBAI

A reflection of true

Ramadan hospitality.

Ramadan is a time of tranquility and reflection, a time to slow down and connect with friends and family. Celebrate this auspicious occasion in the World’s Tallest Hotel offering a wealth of options for Iftar and Sohour.

AL FANOUS LOUNGE AT DUBAI BALLROOM Iftar, AED 199 per person, from sunset to 8.30pm Sohour, À la carte menu, from 9pm to 3am AWARD-WINNING KITCHEN6 From sunset until 8.30pm, AED 215 per person RANG MAHAL BY ATUL KOCHHAR From sunset until 8pm, AED 325 per person EXCLUSIVE CORPORATE IFTARS Available upon request for exclusive hire and group inquiries of more than 50 people. From AED 160 per person For bookings, please contact Restaurant Reservations on +971 4 414 3000 or email jwmmrr@marriott.com For bookings over 50 guests or exclusive hire, please contact the Events Booking Centre on +971 4 414 2000 or email jwmarquis.dubai@marriott.com

Children’s Entry Policy: For Iftar, children below 6 years dine complimentary (maximum of 2 kids with 2 full paying adults). Additional children below 6 years and children between 7 and 12 years will be charged a 50% discount. For Rang Mahal by Atul Kochhar, only children 7 years and above. For Sohour, entry policy is 21 years and above.

JW Marriott Marquis Dubai | Sheikh Zayed Road, Business Bay, PO Box 121000, Dubai, UAE | T+971 4 414 2000, F +971 4 414 6032 | jwmarriottmarquisdubailife.com JW Marriott Marquis Dubai | @jwdubaimarquis | jwmarriottmarquisdubai | #RamadanAtMarquis

AL FANOUS LOUNGE JW Marriott Marquis Dubai

NEED TO KNOW The venue

Following the great successful launch of a new look lounge in 2016, the iconic Dubai Ballroom will once again be transformed for Ramadan into an opulent Al Fanous Lounge of white, gold and jewel tones complete with oriental carpets and VIP Majlis to create a stunning setting to share Iftar and Sohour.

The food

The magnificent Iftar buffet is a lavish spread of more than 200 dishes, with international and traditional Arabic flavours.

Guests can also experience specialty stations, including a dedicated smoked salmon stand, cured and smoked in different flavours. The memorable dessert buffet features Arabian favourites including freshly baked kunafa and an interactive Turkish ice-cream area. A live Oud player will create a special ambience, ideal for relaxing and spending time with loved ones on the occasion of Ramadan.

TIMES

Iftar is from sunset to 8.30pm Sohour is served Ă la carte from 9.00pm until 3am

PRICES

Iftar is priced at Dhs199 Entry policy: Iftar: children below 6 years dine complimentary (maximum of 2 kids with 2 full paying adults). Additional children below 6 years and children between 7 and 12 years will be charged a 50% discount.

Sohour: only 21 years and above.

ARABIC EATS

11

BOOK NOW!

Al Fanous Lounge at Dubai Ballroom, JW Marriott Marquis Dubai, Business Bay Tel: +971 4 414 3000 www.jwmarriottmarquisdubailife. com/dining/ramadan

CHICKEN MOLUKEIYEH INGREDIENTS 1.2 kg whole chicken 250 gms dry molukeiyeh leaves 75 gms chopped garlic 75 gms chopped onion 50 ml corn oil

50 ml lemon juice 100 gms fresh coriander leaves 200 gms fried pita bread 15 gms coriander powder Salt to taste

1 In a deep pot cover the chicken with water, salt and bring to boil.

2 Once the chicken is cooked, strain the broth, transfer the chicken on a platter, take out the bones and remove the skin. Keep on the side.

3 Place a pot on the stove, add the oil, heat the oil then add the chopped garlic, chopped onion and cook on

low fire. Add the freshly chopped coriander, coriander powder, Molukeiyeh leaves, mix all together, add the chicken stock and keep boiling for 45 minutes. Then add the chicken, boil again for 10 minutes, add the lemon juice and salt to taste.

4 Serve the dish with white rice, topped with fried pita bread, freshly squeezed lemon juice and pomegranate molasses.

Chef profile: Nicola Kadmos

Chef Nicola Kadmos is the Arabic banquet chef at JW Marriott Marquis Dubai.

Having grown up in Homs, Syria where he studied at culinary school, Nicola chose to become a chef because of his mother’s home cooking. With over 15 years’ experience, chef Nicola has

worked for many hotels in Syria, Fujeirah and Qatar, before moving to Dubai and eventually joining the JW Marriott Marquis team.

Nicola’s experience has allowed him to perfect the art of many Arabic traditional dishes, especially through his work cooking at private

events for influential world leaders and Gulf royal families. His signature dish of Shish Barak is made of tiny meat dumplings cooked in plain yoghurt stew, incorporating elements from both his Syrian heritage and his experience in the GCC.

ARABIC EATS

13

Ramadan Kareem For an Iftar with a difference, Rang Mahal by Atul Kochhar will host a sumptuous Iftar with 11 dishes celebrating the heritage of Indian cuisine with a modern twist.

Iftar is AED 325 per person, from sunset until 8pm.

An Ă la carte menu will be available thereafter.

Children’s entry policy applies: only 7 years and above.

50% discount for children between 7 and 12 years.

JW Marriott Marquis Dubai I @JWDubaiMarquis I @ChefAmrish I #RangMahalDubai

JW Marriott Marquis Dubai Sheikh Zayed Road, Business Bay T +971 4 414 3000 jwmarriottmarquisdubailife.com

RANG MAHAL

BY ATUL KOCHHAR JW Marriott Marquis Dubai

NEED TO KNOW TIMES

Iftar is from sunset to 8pm

The venue

Discover flavours of sensational New India, courtesy of Michelin-starred chef Atul Kochhar at Rang Mahal, JW Marriott Marquis Dubai. Appealing to all epicureans from fine dining connoisseurs to lovers of traditional Indian food, Rang Mahal by Atul Kochhar fuses a touch of tradition with contemporary flair; creating a feast for the senses and inspiring your mind. Rang Mahal presents an exciting menu of modern Indian cuisine in a vibrant palace of colour – perfect for sharing Ramadan gatherings with family and friends.

PRICES

Iftar is Dhs 325 per person An à la carte menu will be available thereafter.

Children’s policy: only children 7 years and above. 50% discount for children between 7 and 12 years of age.

The food

For an Iftar with a difference, Rang Mahal by Atul Kochhar will host a sumptuous Iftar with 11 dishes celebrating the heritage of Indian cuisine with a modern twist.

ARABIC EATS

15

BOOK NOW!

Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai, Business Bay Tel: +971 4 414 3000 www.jwmarriottmarquisdubailife. com/dining/ramadan

GOSHT KA SALAN

Stewed Indian lamb, with selected vegetables, onion and aromatic spices Serves 5

INGREDIENTS 500 g lamb 1 cup cooking oil 2.3 cups onion grated 1 cup yoghurt 1 teaspoon flour 2 tablespoons ginger garlic paste

½ teaspoon turmeric powder 2 teaspoons coriander powder 1 cumin powder 1 teaspoon onion seeds 1 teaspoon mustard seeds 3 teaspoons fennel seeds

1 Heat oil in a cooking pot, add the grated onions followed by the lamb cubes. Dry roast the lamb with onions on a slow flame. Once the lamb starts releasing moisture, add ginger garlic paste and salt, cover the pot and allow the lamb to cook on a slow flame.

2 Once the lamb is half cooked, add yoghurt, along with coriander powder, cumin powder and turmeric powder. Continue cooking on a slow flame. In the meantime fry the potato wedges till crisp.

500 g diced capsicum 400 g potato wedges 2 tablespoons coriander leave 2 sprigs mint leaves Sliced green chili Salt to taste

3 Add a little water in between if required. Once the lamb is soft enough and cooked, add diced peppers and crispy potato wedges.

4 In small pan heat oil, add onion seeds, followed by fennel seeds and mustard seeds. Allow them to splutter and add to the above stewed lamb.

5 Towards the end adjust seasoning with salt, lemon juice and finish with freshly chopped coriander, mint leaves and sliced green chili.

Chef profile: Amrish Sood

Chef Amrish Sood is the specialty chef at Rang Mahal

by Atul Kochhar who has over 15 years’ experience within the culinary scene and joined JW Marriott Marquis in 2013. Since then, Chef Amrish has been creating delicious dishes for the award-winning Indian restaurant. An Indian national, Chef Amrish grew up in a small city in the Northern

part of India, a city known for its agricultural land and flavoursome produce. It was here that Chef Amrish sparked an interest in food and cooking before moving to South India and enrolling into catering college in 2001. During his time in the kitchen he has actively helped achieved over 18 awards and accolades for multiple outlets. Namely, BBC Good

Food Middle East Chef of the Year 2013, Caterer Middle East Chef of the Year 2013, and more specific to JW Marriott Marquis, Chef Amrish has won ACE Rising Star of the Year (MEA) in the Marriott Excellence Awards.

Chef Amrish is responsible for creating and executing daily dishes at Rang Mahal by Atul Kochhar and conjuring up new ideas and dish concepts.

ARABIC EATS

17

BOOK NOW!

Le Meridien Dubai Hotel + Conference Centre Tel: +971 04 702 2618

Eventshub.Lmdubai@Lemeridien.com lemeridien-dubai.com

LAYALI ZAMAN Le Meridien Dubai Hotel

NEED TO KNOW The venue

Create a memorable Ramadan experience with your family and friends at Layali Zaman. It’s the perfect place to gather with your loved ones for Iftar with interactive cooking stations, shisha selections, traditional favourites and live entertainment. Layali Zaman is open daily for Iftar from sunset and can host up to 400 guests. Choose from one of the tailor made offerings with a lavish selection of traditional favourites and authentic cuisine starting from AED 165 per person, daily from sunset. Take advantage of our special group and corporate offers for exclusive iftar events between 30 to 1500 guests, we will offer the tailor-made package best suited to meet your needs.

TIMES

Iftar: Sunset – 8.30pm

PRICES

AED 165 per person for Iftar Tailored group or Corporate packages available

Live band

Our live performers will enchant the crowd, from traditional oud players who will play timeless classics, board games and more. The atmosphere will bring you to experience traditional Ramadan.

ARABIC EATS

19

AL BAHOU Mövenpick Hotel Ibn Battuta Gate

The venue

Mövenpick Hotel Ibn Battuta Gate will be welcoming the arrival of Ramadan with an extravagant buffet of dining options including Indian, Italian, Arabic and Asian cuisine to ensure that you and your family share a truly unforgettable Iftar experience.

Welcome the arrival of Ramadan by celebrating the descent of the sun amidst the perfect backdrop of Al Bahou’s stunning 88 Arabic lanterns at Mövenpick Hotel Ibn Battuta Gate.

NEED TO KNOW TIMES

Sunset to 9.00pm every day during Ramadan

PRICES

Dhs185 per person inclusive of food, water, Ramadan juices.

The food

Bring your family and friends along to Al Bahou restaurant and indulge in a sumptuous Iftar buffet inspired by Ibn Battuta’s travels through India, Italy, Morocco and Asia, accompanied by the soothing sounds of a traditional Oud player. Al Bahou’s Iftar will feature an extensive spread of traditional Iftar dishes & Ramadan drinks from all over the world, including; lamb ouzi, fatteh and mixed grills as well as an array of cold and hot mezzeh. Those with a sweet tooth can spoil and delight themselves with a widespread selection of sweets and desserts including; umm ali, kunafah, katayef and much more!

ARABIC EATS

21

BOOK NOW!

Al Bahou, Mรถvenpick Hotel Ibn Battuta Gate Tel: +971 4 444 5613 dine.ibnbattuta@movenpick.com movenpick.com/Dubai-ibn-battuta

THAREED LAHAM

Emirati lamb and vegetable stew with flatbread Serves 10

INGREDIENTS 50ml Olive oil 15gm Ginger and garlic paste 100gm Onion, finely sliced 1kg Baby lamb shank, cubed 300gm Carrot, peeled and cubed 300gm Potato, peeled and cubed 300gm Green & yellow zucchini, finely chopped

1 2 3 4 5 6 7

300gm Fresh tomato, finely chopped 30gm Local spice 200ml Vegetable stock 20gm Tomato paste 3pc Bay leaves 3pc Dried lime 250gm Markook bread, shredded

In a deep pan, heat the olive oil; sauté the ginger and garlic paste and onion until golden brown.

Add and then sauté the lamb.

Add the vegetable stock and simmer for 1 hour.

Add all the chopped vegetables and spices. Bring to boil.

Let it simmer and cook for about 15 minutes or until potatoes are tender.

In a large dish, layer some shredded markook bread and add the mixture on top.

Serve.

Chef profile: Taleh Kokash

Taleh Kokash is the Arabic Chef at Movenpick Hotel Ibn Batutta Gate. While growing up in Damascus, Syria he always took an interest in cooking. He is responsible for the creation and presentation of daily dishes across the main kitchen as well as

banqueting and special events. Chef Taleh started his career as an accountant back in Syria and put his passion for cooking aside until he moved to Dubai over 5 years ago. Since then he has won a total of 8 medals for his outstanding culinary

skills and was recently a Gold medalist in the 2017 Emirates Salon Culinaire awards for the Arabian Feast Category. Chef Taleh’s specialities include local Emirati cuisine, famous Moroccan dishes and several traditional levant recipes.

ARABIC EATS

23

NOSH RESTAURANT Mövenpick Hotel Jumeirah Lakes Towers

NEED TO KNOW The venue

Mövenpick Hotel Jumeirah Lakes Towers embraces the true spirit of the holy month of Ramadan by offering lavish buffets at Nosh restaurant. A blend of style and tradition where guests can spend memorable moments with loved ones in the relaxed and warm setting while feasting on a delightful fair of Mediterranean and international delicacies. Amidst the live cooking station aromas, favourites include ouzi carving, seafood grills, shawarma and saj stations while Kunafa, Um ali, Baklava and refreshing Ramadan juices are the perfect indulgence after a satisfying Iftar.

TIMES

Iftar: from sunset until 10.30 pm

PRICES Sumptuous Iftar Buffet is available daily at nosh restaurant for Dhs130 per person.

Kids under six dine complimentary while those from six to twelve get 50% discount.

Early Bird Bookings Dhs99 when booked before 20th of May 2017 For those who are not observing the Ramadan fast, nosh restaurant will host a discrete International lunch buffet, Sunday to Thursday from 12.30pm to 3.30pm for Dhs59 per person.

This Ramadan, dine and win a trip to Morocco Dining at Nosh restaurant is even more rewarding during Ramadan. All diners will get a chance to win a roundtrip getaway to Marrakech, Morocco including a two-night stay with breakfast for two persons in Mövenpick Hotel Mansour Eddahbi & Palais des Congrès Marrakech.

ARABIC EATS

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BOOK NOW!

Nosh Restaurant, Mรถvenpick Hotel Jumeirah Lakes Towers Tel: +971 4 438 0000 hotel.jumeirahlakestowers.fb@ movenpick.com

LAMB OUZI Serves 8

INGREDIENTS FOR THE LAMB OUZI MARINADE 1 whole lamb shoulder on the bone 25 g peeled garlic 20 g salt 1.5g ground black pepper 7.5 g all spice 1.5 lemons juiced ½ orange juiced 20g of thyme – picked

0.125 litre olive oil 3.75g cumin 2 bay leaves FOR THE ORIENTAL RICE 500g basmati rice 1 large onion, chopped 3 tablespoons sunflower oil 250g ground beef

FOR THE LAMB OUZI MARINADE 1 Blend all the ingredients apart from the bay leaves, then add the bay leaves and rub plenty of marinade all over the lamb and marinate for 24 hours.

2 Place it in a large roasting pan and put it into a preheated oven at 180oC for 20 minutes, take out of the oven and then add 250ml water. Cover with a large sheet of foil and place back in the oven. Lower the heat to 150°C degrees, and cook for 3-4 hours until the lamb is soft and tender.

salt and black pepper to taste 1 teaspoon ground cinnamon ½ teaspoon allspice ½ teaspoon ground nutmeg ½ teaspoon ground cloves 250ml of hot lamb stock 20g sliced almonds 20g pistachios 20g pine nuts

FOR THE ORIENTAL RICE 1 While the meat is cooking, prepare the rice by washing in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large hot pan, fry the onion in 2 tablespoons oil until it is soft and beginning to colour. Add the ground beef, stirring, turning it over and crushing it with a fork to break up any lumps until it has browned. Add the salt, pepper and all the spices, Stir well and add the rice, then stir again.

2 Pour in the boiling stock, mix well, and simmer on a low heat with the lid on for about 10 to 15 minutes until the rice is cooked.

3 Place the rice down first then add the cooked lamb in one whole piece, garnish with nuts.

Chef profile: Andrew Fletcher

Andrew Fletcher is a talented Executive chef with an international flair.

Born and raised in the heart of the Cheshire countryside in England, Andrew Fletcher began his culinary journey at a young age in his family’s country house hotel and restaurant cooking classical French food.

After completing his studies

at catering college he made his first big move in the hospitality industry when he went to work for famous Michelin chef Paul Heathcote. Andrew furthered his career within international five star hotel and cruise ships, and then set his sights on enhancing his pallet by spending a year in France. His passion for hospitality and the culinary arts

led Andrew to embrace further opportunities and venture to the Middle East where he joined Jumeirah Beach Hotel. Andrew has been working in the role of Executive Chef at Mövenpick Hotel Jumeirah Lakes Towers since preopening and continues to lead the culinary team with his dedication, skills and enthusiasm.

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@PalaceDowntown #DiscoverPalace

RAMADAN AT PALACE DOWNTOWN Every graceful expression of the Holy Month is presented even more elaborately at Palace Downtown this year, from venues that celebrate the spirit of the season to cuisine that stays true to tradition, share special time with family and friends over Iftar and Suhour in a setting that is quite simply without parallel.

Iftar and Suhour – Ramadan Tent at Ewaan

Add a touch of authentic charm to your Iftar experience as you gather near and dear ones to delight in a generous Iftar or Suhour at the elegant Ewaan Ramadan Tent. The signature restaurant at Palace Downtown, Ewaan echoes the classic style of the destination with a sumptuous spread served within a recreation of a traditional Arabic tent, which extends from the terrace into the gardens. Set within the elegant settings of Palace Downtown, this sanctuary of serenity will place you at the heart of culture.

Suhour – Buhayra Lounge

Begin the day with a warm and authentic Suhour within one of the charming lakeside cabanas at Buhayra Lounge. The airconditioned, private lakeside cabanas are the perfect place for a more intimate Suhour for groups of up to ten guests in sheer comfort with offerings ranging from à la carte to family style, set menus, plus an extensive hubbly bubbly menu.

Offering an exceptional ambience, the cabanas look out towards the beautiful Burj Lake.

Iftar and Suhour – Royale Ballroom

For special group or corporate bookings only, enjoy an exclusive, delicious buffet complete with traditional Ramadan favourites and authentic Arabic delicacies.

NEED TO KNOW TIMES

• Iftar at the Ewaan Ramadan Tent: sunset until 9pm • Suhour at the Ewaan Ramadan Tent: weekdays, 10pm to 1am; weekends 10pm to 2am • Suhour at Buhayra Lounge: 8pm to 2am

PRICES

• Iftar at the Ewaan Ramadan Tent: Dhs255 per person, inclusive of Iftar buffet, Ramadan juices and water.

• Suhour at the Ewaan Ramadan Tent: Dhs170 per person for buffet and water.

• Suhour at Buhayra Lounge: a la carte menu for groups under 10 guests. Dhs250 per person, set menu. Lakeside Tents minimum spend of Dhs600 per cabana.

• Iftar and Suhour at the Royale Ballroom: starting from Dhs225 per person for Iftar and Suhour corporate packages. *Terms and conditions apply.

Children 5 and under dine with compliments. Between 6 and 11 years, a charge of 50% applies, while the regular price applies for children over 12.

Shisha is priced at: Dhs100 for a single flavor and Dhs150 for double flavours.

ARABIC EATS

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BOOK NOW!

Palace Downtown Tel: +971 4 428 7951 dine@thepalace-dubai.com mydubairamadan.com /PalaceDowntown @PalaceDowntown

@PalaceDowntown #DiscoverPalace

SLOW COOKED LAMB SHANK WITH SPICES AND COUSCOUS INGREDIENTS 2 lamb shanks 2 large tomatoes 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons paprika 1 teaspoon fennel seed

5 cm knob ginger 2 chili 1 cinnamon stick 1 tablespoon olive oil 500 ml chicken stock 50 g dried apricots 50 g dried figs

1 Mix ground cumin, coriander, paprika and fennel seeds in a bowl.

Put the olive oil in a big sauce pan with lid or a casserole dish on medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.

2 Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.

3 Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add the cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.

4 After 30 minutes, adjust the seasoning to your preference. Let

1 tablespoon almond 2 tablespoons honey 1 bunch of chopped fresh coriander 200 g couscous salt black pepper the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stock becomes a bit dry.

5 After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.

6 Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.

7 Divide the couscous up into 2 bowls, and dish out the lamb shank on top of the couscous. Don’t forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

Chef profile: Chef Khaled Abu Reflecting on the Palace Downtown’s Ramadan offering, Chef Khaled said: “It is important that our cuisine during the Holy Month stays true to tradition as we are known for the quality and authenticity of our food, and this year we have expanded the culinary concept further incorporating more live, interactive stations including all the traditional favourites

and adding fusion dishes with a hint of international flair”.

He continued: “This Ramadan at Palace Downtown, we will have an authentic Ramadan tent that extends out into the Palace Gardens with an extensive buffet offering. In addition to a large shisha menu, which can be smoked inside the tent and lakeside cabanas. We’ll also have exciting, new live stations including a Turkish icecream maker, Nougat Shwarma,

live kunafa and live shwarma!”.

Concluding, Chef Khaled added: “If you plan on stopping by to say hello, there are so many dishes that I’d recommend trying however, here are a few of some of our best and most unique dishes to try: prawns, potato and saffron sauce, roasted quails with sumac, lamb ouzi, fish saadyah, braised camel meat with root vegetables, plus roasted veal ribs with chili barbecue sauce”.

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TAILOR-MADE CHOCOLATE BOXES from AED 14*

RAMADAN KAREEM Shakespeare and Co. Our exquisite, handmade chocolates have been dedicately crafted to be savored by the senses, and proudly manufactured in the UAE since 2004.

Using artisanal techniques and premium quality ingredients, our delectable chocolates contain no artifical additives or preservatives.

Express your appreciation for your clients and business partners with unforgettable, customized chocolates and dates gifts by Shakespeare and Co. Get a tailor-made box of chocolates in 2 easy steps: - Create your own chocolate box - Select your favorite chocolates We are more than happy to assist you each step of the way. Do not hesitate to get in touch with our dedicated team. (*) More options available | Minimum order of 10 boxes | Discounts available for bulk orders

chocolates@shakespeareandco.ae

shakespeareandcouae

+971 4 329 1040

shakespeareandco

GET IN TOUCH Shakespeare and Co. Tel: +971 04 329 1040

catering@shakespeareandco.ae chocolates@shakespeareandco.ae shakespeare-and-co.com

SHAKESPEARE AND CO. 37 outlets throughout the UAE

Celebrate Ramadan this year in vintage-style with comforting home cooking at one of the 37 Shakespeare and Co. outlets across the UAE. Established in 2001, Shakespeare and Co. promises great quality food with friendly and efficient service in a warm atmosphere that is sure to remind you of home. Inside, be charmed by design and décor inspired by 18th Century Europe – a period where elegance, luxury and exquisite attention to detail were de rigueur. The menu offers classic dishes from the world’s favourite cuisines, using classic methods and fresh ingredients, complemented by a traditional French-style patisserie, hand-made chocolates and outside catering.

The food

The Shakespeare and Co. culinary team, led by executive sous chefs Nawaf Mhamid and Mohamad Ali Jasem under the stewardship of executive chef Pascal Dupuis, have been reimagining existing dishes with exciting new ingredients and presentations, all of which you can try during Ramadan. The company has also recently expanded its chocolate collection with a tailor-made line, which can be customised with a unique message or a company logo for special occasions like Ramadan. Chocolate hampers will also be available throughout all the branches for Ramadan gifting.

NEED TO KNOW TIMES

From 7PM to midnight

PRICES

Dhs99 for Ramadan menu, including one piece of cake from patisserie counter, dates and house water.

Booking is not required.

This Ramadan at Shakespeare and Co. delight in flavoursome dishes from the menu below (choose one from each): SOUPS • Lentil • Tomato • Minestrone SALADS • Mediterranean • Beetroot and squash • Quinoa

MAIN COURSE • Sea bass • Lamb shank • Grilled chicken break with grilled vegetables and rosemary sauce • Beef (noble hunter) • Penne arrabiata

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Experience the Spirit of Ramadan

For Chi Spa bookings, please call +971 2 509 8900 or chi.abudhabi@shangri-la.com For Grand Iftar bookings, please call +971 2 509 8555 or email restaurantreservations.slad@shangri-la.com

SOFRA BLD Shangri-La hotel, Qaryat Al Beri, Abu Dhabi

NEED TO KNOW TIMES

Iftar is from sunset until 8pm Dinner is from 8.30pm until 11pm

Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi will once again set themselves as the ultimate dining destination this Holy Month of Ramadan. Celebrate Iftar here with family, friends or business colleagues in unique, welcoming Arabic settings.

PRICES

Iftar is priced at Dhs205+++ Dinner is priced between Dhs200+++ & Dhs215+++ ( for food only) depending on the theme night.

The food

Sofra bld offers an abundant spread of sumptuous traditional Middle Eastern specialties in the Grand Iftar buffet, with chefs demonstrating their expertise at exciting, live cooking stations.

The Sofra Grand Iftar buffet is priced at Dhs205++ per person, including Ramadan juices, tea and coffee, and available from sunset onwards. Sofra bld is also open for lunch daily with an a la carte menu.

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BOOK NOW!

Shangri-La hotel, Qaryat Al Beri, Abu Dhabi Tel: +971 02 509 8555 shangri-la.com/abudhabi/ shangrila/

LAMB TAGINE WITH STEWED APRICOTS AND PRUNES (MROUZIA) A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savory combination with stewed prunes and apricots to offset the unctuous lamb.

INGREDIENTS 1tbsp ras el hanout (see note below) 1tsp saffron threads 1tsp ghee 125ml (½ cup) olive oil 6 x 225g lamb neck chops or lamb shoulder 4 onions, halved, thinly sliced

100g (⅔ cup) raisins, soaked in a bowl of cold water for 2 minutes, drained 1tbsp honey 2tbsp caster sugar 1tsp ground cinnamon roasted blanched almonds and toasted white sesame seeds, to serve

MARINATING TIME: 10 minutes 1 Combine ras el hanout, saffron threads, ghee, oil and 1 teaspoon of salt in a large bowl. Add lamb, mix to coat and set aside to marinate for 10 minutes.

2 In a large saucepan over medium-high heat. Add lamb and cook, turning, for 4 minutes or until browned all over.

Cover lamb with 1 liter (4 cups) water and simmer over low heat, covered, for 1½ hours or until lamb is tender.

3 Meanwhile, to make stewed fruit, combine all ingredients in a saucepan with 180 ml (¾ cup) water over low heat and bring to a simmer. Cover and cook for 12 minutes or until fruit is plump. Set aside until needed.

4 Remove lamb from pan and set aside. Add onion to same pan and cook for 5 minutes or until it starts to soften. Reduce heat to low, add raisins and cook for 15 minutes. Add honey and sugar and cook for 5 minutes or until sauce is reduced by one-third. Return lamb to pan and cook for a further 10 minutes or until tender and warmed through. Stir through cinnamon and remove from heat.

5 To serve, transfer lamb to a large serving plate, cover with sauce, spoon over stewed fruit and sprinkle almonds and sesame seeds on top.

Chef’s note: Ras el hanout is a Moroccan blend of spices from specialist food shops.

Chef profile: Mansour Memarian Executive Chef Mansour Memarian currently manages 12 outlets and 130 kitchen staff at the Shangri-La Hotel Qaryat Al Beri Abu Dhabi.

Chef Mansour has experience at a range of Michelin-starred restaurants, including the 3 Michelin-starred restaurant Schiffchen in Germany, where he started off his career as demi chef

under head chef Claude Bourgeil.

Following his time there, he worked at 2 Michelin-starred restaurant Hummerstubchen, as chef saucier. The first Michelinstar was achieved in Jagdhof Glashutte at the age of 27 being one of the youngest Michelin-star Chefs to date.

His next journey in Austria he achieved his second Michelin-

star and was the Chef of the Year 2008 in the country. In June 2010 Mansour received an offer he could not resist, as chef de cuisine at the Al Mahara restaurant at the iconic Burj Al Arab. Following this move, Chef Mansour joined his current role at the Shangri-La Hotel Qaryat Al Beri Abu Dhabi.

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VIVALDI

BY ALFREDO RUSSO Sheraton Dubai Creek

The venue

With stunning views of the Dubai Creek and skyline on offer from its location at the Sheraton Dubai Creek Hotel & Towers, Vivaldi by Alfredo Russo offers fine dining to match its spectacular setting. A unique dining concept devised by Celebrity Chef Alfredo Russo, Vivaldi Restaurant & Lounge has been designed to share the joys of extraordinary food and the delights of culinary creativity. Well known for an original approach to traditional Italian cuisine, and creative twists on modern favourites, Vivaldi by Alfredo Russo is not afraid to challenge its audience. Whether enjoying award-winning cuisine in the restaurant, or relaxed drinks in the lounge, guests are promised a stylish and contemporary dining experience.

NEED TO KNOW TIMES

Open: 10.30pm to 11.00pm Lunch: 12:00pm to 3.00pm Dinner: 7.00pm to 11.00pm

PRICES

Dhs 149 per person for Mediterranean-themed set Iftar menu (Buffet is available for the group of 60 people)

The food

This Ramadan Vivaldi will be serving up a delicious Mediterranean-themed set Iftar menu. For starter, there’s a mouthwatering tomato gazpacho and a delicious lentil soup, amongst plenty more. There’s an extensive list of main courses available, including a tasty cous cous di verdue and a paella de marisco (seafood paella). For dessert there’s a delicious tiramisu to try.

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BOOK NOW!

Sheraton Dubai Creek Hotel & Towers, Baniyas Street, Deira Tel: +971 4 207 1717 vivaldi.reservations@sheraton.com www.vivaldidubai.com

PAELLA DE MARISCO INGREDIENTS 6 cups of clams or seafood broth 1 tsp of thread saffron 1.5 pounds of firm-fleshed fish, cut in bite-sized pieces 1 dozen mussels 1 dozen small clams 12 large shrimp in shells Spanish sea salt 2tbsp parsley, minced 8cloves garlic, minced 1tbsp fresh thyme 1. Heat broth in a large pot. Stir in saffron.

Pat fish and shrimp dry with paper towels.

Sprinkle with salt and let sit for 10 minutes.

Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary to form a paste.

2. Heat 6 tbsp of oil in 15” paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook.

Remove to warm platter. Add remaining

2 tsp sweet smoked paprika 8 tbsp olive oil 1medium onion, chopped 6 scallions, chopped 1 red bell pepper, finely chopped 1large tomato, chopped 2 cups bomba paella rice or calasparra paella rice Lemon wedges Alioli (garlic mayonnaise)

2tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally.

Add all remaining fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but

enough liquid remains to continue cooking the rice (about 10 minutes). Add extra liquid if necessary.

3. Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let it sit for 10 minutes.

Garnish with lemon wedges and serve with fresh alioli.

Chef profile: Alfredo Russo

Alfredo Russo is the celebrity consultant chef for Vivaldi by Alfredo Russo Restaurant & Lounge in Dubai, located at the Sheraton Dubai Creek Hotel & Towers. Chef Alfredo is world-renowned for his respect for Italian culinary traditions combined with a constant drive for innovation. He is best known for his modern

Italian fine-dining restaurant Dolce Stil Novo alla Reggia (“Sweet New Style in the Royal Palace”), in the stunning Palace of Venaria, a former 17th century Royal Palace on the outskirts of Turin, since restored as a UNESCO World Heritage Site. Beyond Italy, Russo oversees the classic Italian restaurant and bakery

Café Torino in Mexico City.

Born in Turin, Italy in 1968, Russo first found his passion for cooking at the tender age of 13, when he helped out in the kitchens of local restaurants.

After completing hotel management school, Chef Russo apprenticed at three Michelin-starred restaurants in Italy’s Piedmont region.

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Elevating Ramadan Traditions During the Holy Month of Ramadan, inspire your treasured moments with superior culinary choices and heart-warming experiences, all crafted to embrace the true spirit of the season.

Iftar buffet, daily from sunset until 9:00 pm AED 225 per person including 3 Ramadan juices, soft drinks and water À la carte Sohour, daily from 9:30 pm onwards

Š2016 Marriott International, Inc. All Rights Reserved. Preferred Guest, SPG, St. Regis and their logos are the trademarks of Marriott International, Inc., or its affiliates.

The St. Regis Dubai Al Habtoor City, Sheikh Zayed Road, PO Box 124405, Dubai, United Arab Emirates. t. +971.4.4355555 stregisdubai.com

For reservations, please email ahc.dining@starwoodhotels.com or call +971.4.4355577

BOOK NOW!

Le Patio, The St. Regis Dubai, Al Habtoor City Tel: +971 4 435 5577

AHC.Dining@Starwoodhotels.com www.lepatiodubai.com

LE PATIO The St. Regis Dubai

The venue

Featuring authentic regional hospitality, exquisite cuisine and live entertainment, The St. Regis Dubai invites guests to celebrate unforgettable evenings in Dubai’s most vibrant outdoor location this Ramadan. Le Patio is a chic open air setting located within the central courtyard. The perfect retreat from the hustle and bustle of the city’s faced-paced lifestyle, guests can unwind and escape within the serene outdoor surroundings and water features. Serving delicious Arabic delicacies, Le Patio caters to the modern palate with a mouthwatering range of authentic dishes from throughout the region.

The food

This Ramadan, Le Patio’s Iftar and Suhoor will feature modern and traditional Arabic fare and different hot and cold mezzeh and salads, specialty juices, lamb ouzi, mixed grill harissa, shawarma, kabsa and a wide assortment of dried fruit, dates and nuts. For those with a sweet tooth, indulge in a wide selection of Arabic pastries such as kunafa, baklava, qatayef, basbousa and Zainab finger, as well as ice creams, eclairs, chocolate cake, nut torte and a chocolate fountain. There’s also a selection of refreshing mocktails on offer along with blended teas infused with natural fruit nectars and fresh berries. Let the Ramadan tent, superior culinary choices and heart-warming experiences at Le Patio inspire your most treasured moments.

NEED TO KNOW TIMES

Iftar buffet offered daily from sunset to 9.00pm and à la carte Suhoor available daily from 9.30pm onward.

PRICES

Iftar buffet is priced at AED 225 per person and is inclusive of three Ramadan juices and unlimited soft drinks and water.

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BOOK NOW!

Constellation Ballroom, The Address Dubai Marina Tel: +971 4 4367777 meet.tammh@theaddress.com

RAMADAN SAWA AT CONSTELLATION BALLROOM The Address Dubai Marina

Mark the special season with nothing but the best of traditional hospitality that celebrates rich Arabian heritage with a touch of modern style at The Address Dubai Marina. Share special time with your loved ones surrounded by beautiful Arabic tradition at one of the grandest Iftar buffets around.

The venue

Enjoy the stylishly elegant setting of the contemporary Constellation Ballroom, seating up to 420 guests, on the hotel’s fourth floor. Expect to be warmly welcomed by the soothing sounds of a traditional Oud player.

The food

Traditional in theme and lavish in diversity, The Address Dubai Marina’s grand Iftar buffet features an extensive selection of Arabic and international favourites, live stations, a variety of authentic sweets and desserts, and the refreshingly tasty Ramadan juices. As a special treat, the chefs will present authentic Emirati dishes such as Lafayef khoboz falazi, Robyan mashwi, Tekat deyay and a range of traditional Emirati desserts such as Leqaimat, which will rekindle the memories of childhood.

It’s safe to say that Ramadan at the Constellation Ballroom will be nothing short of memorable!

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ARABIC EATS

NEED TO KNOW TIMES

Sunset to 9 pm, daily.

PRICES

Dhs220 per person for Iftar buffet, inclusive of juices, coffee and tea *Special group rate applies

ARABIC LAMB KABSA Serves 4

INGREDIENTS 1kg rack of lamb 100ml olive oil 200gm aromatic basmati rice 3 onions sliced 1 garlic, peeled and chopped 1g saffron 1 cinnamon stick 2g nutmeg powder 6 cardamom pods 4 bay leaves

4g white pepper 5g pinenuts lightly roasted 10g almonds, nibbed 10g sultanas soaked for 2 hours in water 10g parsley 4 nos edible flower for decoration Salt to taste 10g pepper

1 Sauté the onion and garlic in a pan with a little olive oil. Add the lamb rack and sear well. Add the spices and sauté well. Add 400ml lamb stock to cover the lamb and cook slowly for one hour.

2 Cook the basmati rice separately after soaking for 30 minutes for 10-12 minutes. Strain the rice and keep it in a container.

3 Remove the lamb from the pot, reduce the liquid to a sauce with saffron, then strain and keep aside.

4 Pour some of the sauce over the rice in a spiral, cover the rice and let it rest for 10 minutes.

5 Mix the rice gently with some chopped parsley.

6 To finish: arrange the chops on a bed of rice and neatly pour the reduced sauce over it. Garnish with edible flower, parsley and nuts.

Chef profile: Avinash Mohan

“The Holy Month of Ramadan is a time to spend with family and friends. It is a time for spirituality and generosity.

As a practice, fasting plays a significant role from dawn to sunset. It not only helps the body physically by detoxifying, but also

spiritually by giving us inner peace and helping us to reflect.

Once the sun sets on a day of fasting, it’s a joyous occasion of eating and socialising.

However, care must be taken to break the fast with light food such as dates, soups and salads to prepare the stomach

to receive the rest of the meal.

Begin by drinking plenty of water or healthy juices to provide the body with essential fluids.

Let’s celebrate this auspicious month with family and friends and share treasured moments!”

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Ramadan Bazaar at Seasonal Tastes, The Westin Dubai, Al Habtoor City!

Enjoy an exclusive Iftar Bazaar in a spectacular and memorable dining setting at Seasonal Tastes this Ramadan with friends, family and loved ones.

Savour the exquisite international dishes prepared by our expert chefs using the finest organic seasonal ingredients in the ambiance of a night-time market and dip into the various stalls amidst our six live cooking stations. Our freshly squeezed juices from the signature juice bar and desserts will keep the tradition going for the entire month of Ramadan.

AED 185 for Iftar From sunset to 11pm Seasonal Tastes, The Westin Dubai, Al Habtoor City T +971 44 355 577 E AHC.Dining@Starwoodhotels.com www.westindubaialhabtoorcity.com #WestinDubaiAHC

46

ARABIC EATS

BOOK NOW!

Seasonal Tastes, The Westin Dubai, Al Habtoor City Tel: +971 44 355 577 AHC.Dining@Starwoodhotels.com westindubaialhabtoorcity.com

SEASONAL TASTES

The Westin Dubai, Al Habtoor City

Gather with family and friends this Ramadan at Seasonal Tastes, The Westin Dubai, Al Habtoor City, where an incredible traditional buffet awaits. On offer, the best of Arabic cuisine and special dishes made especially for the holy month are sure to create a memorable and treasured time for the whole family.

The food

A team of talented resident chefs will be on hand to cook up a storm at live cooking stations and guests will be treated to a vast array of tasty appetisers, traditional hot and cold Arabic mezze platters, as well as fresh salads and seafood. For main course, dishes will include an Arabic section featuring manakeesh and lamb ouzi, plus made to order noodle dishes from the noodle station, Indian tandoor delicacies as well as succulent roast beef, chicken and lamb – there really is something from everyone!

Those with a sweet tooth can enjoy the exclusive signature date and baklava desserts along with traditional Arabic delights such as Umm Ali and freshly prepared Kunafe.

To top it off, the fresh juice station will be preparing unique limited edition date smoothies and fresh date juice.

NEED TO KNOW TIMES

Iftar will be available from sunset to 11pm, daily.

PRICES

Dhs185 for adults, inclusive of soft beverages.

Dhs95 for children 5 – 12 years of age, inclusive of soft beverages.

Children under 5 years of age dine for free.

The venue

Moroccan lanterns, antique Arabic coffee pots and seasonal Ramadan wall stickers will decorate the restaurant to create an authentic bazaar market feel. Mini majlises will also be set up in all the private dining spaces, providing a cosy and private area to enjoy Iftar with loved ones.

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RAMADAN ETIQUETTE Ramadan is one of the most important months for Muslims, and whether you’re celebrating or not, it should be a special time for everyone. Here are a few things you should and shouldn’t do during the holy month. By Sophie McCarrick

Make an effort Make an active effort to respect everyone’s views and outlooks.

It’s a month for respecting each other and becoming a better person, so take time to appreciate and care for one another.

Dress respectfully Shoulders, chests and knees should be covered during Ramadan when in public places. The bottom line is that it’s a sign of respect and if you do otherwise, you may find yourself being asked to leave certain areas.

Be safe on the roads Come Iftar time, after a long day of fasting, many people are driving eagerly to break their fast. Bearing in mind, these people have not eaten or drank anything all day, which in turn can make them light headed and sometimes dizzy.

Roads can be busy around this time and accident tolls tend to increase. Put dizziness, tiredness and hunger onto a busy road and you have a recipe for disaster. Take care when you’re driving, and be patient.

Go and experience Iftar For those who are not fasting, try to experience at least one traditional Iftar during Ramadan. Enjoy the authenticity and the culture of where we live – join a Muslim friend, and try and cook an Arabic meal at home. It’s an experience you’ll never forget.

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NO Don’t eat or drink in public With Muslims fasting during daylight hours, it is seen to be disrespectful to eat or drink in front of this. Due to this, you’ll find all restaurants and cafés closed (or covered from public view). Of course you can still eat and drink, but you must do so in the comfort of your own home or in a private place. This goes as far as no drinking in your car.

You shouldn’t party Many bars and clubs will close during Ramadan, and those that remain open will have limited hours, restricted music and heightened rules. Muslims are expected to cut out music during Ramadan, to deter them from their spiritual thoughts.

So this also means saying goodbye to the loud car radio when driving around. Be polite and aware of your surroundings.

No swearing Ramadan is a time for removing bad, impure thoughts from the mind. So if something frustrates you during the day, do not let your anger show – no swearing, no violence, no loosing your temper. It’s time to have some self-control.

No inappropriate behaviour Dancing around, acting boisterously during Ramadan will not be tolerated. Find your zen this month and try to remain calm and dignified at all times.

Text by SOPHIE MCCARRICK | Photographs by SHUTTERSTOCK

YES

Ramadan Kareem Experience an illuminating

Ramadan

at The Meydan Hotel Ramadan Tent.

Enjoy traditional Iftar each night for AED 190 per person*

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‫اﻛﺘﺸﻒ أﺟﻮاء رﻣﻀﺎن اﻟﻤﻤﻴﺰة‬ ‫ﻓﻰ ﺧﻴﻤﺔ ﻓﻨﺪق اﻟﻤﻴﺪان اﻟﺮﻣﻀﺎﻧﻴﺔ‬ ‫ درﻫﻢ اﻣﺎراﺗﻰ ﻟﻠﺸﺨﺺ اﻟﻮاﺣﺪ‬190 ‫ﺗﻤﺘﻊ ﻳﻮﻣﻴ ُﺎ ﺑﺎ ﻓﻄﺎر اﻟﺘﻘﻠﻴﺪى اﻟﺸﻬﻰ ﻓﻰ ﻣﻘﺎﺑﻞ‬

* Terms and conditions apply @‫ﺗﻄﺒﻖ اﻟﺸﺮوط وا ﺣﻜﺎم‬

:‫ ﻳﺮﺟﻰ ا ﺗﺼﺎل ﻋﻠﻰ‬،‫ و ﻟﺤﺠﺰ ﻃﺎوﻟﺘﻚ أو ﻟﺤﺠﺰ اﻟﻤﺠﻤﻮﻋﺎت‬،‫ﻟﻤﺰﻳﺪ ﻣﻦ اﻟﻤﻌﻠﻮﻣﺎت‬ For more information or to reserve your table or Group Event venue please contact: Tel:+971 4 381 3111 or Email: Restaurant.ReservationsTMH@meydanhotels.com www.meydanhotels.com/Ramadan

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