Our Chefs Share Their Best Ramadan Recipes

Just in time for the Holy Month, some of our chefs have teamed up to create a menu of special recipes that can be prepared right from the comfort of home. These delectable bites can be made together for a delicious three-course meal on their own, or will each be a great addition to any Iftar celebration and are sure to please friends and family alike.

Essam-Nabhan
Courtesy: Hoteliermiddleeast.com

Chef Essam Nabhan, a native Qatari, now the Executive Chef at Marriott Hotel Al Jaddaf, Dubai was inspired to start cooking after spending time as a child in his mother’s kitchen. She taught him how to prep the best traditional dishes from scratch and he is now doing the same in his professional career. To help us feel the love that he knew growing up he has offered us his own recipe for Marag Fish.

Starter – Marag Fish from Essam Nabhan

What you’ll need for 10 people:

  • 2 kg – Red snapper
  • 200 mL – Corn oil
  • 200g – Chopped onions
  • 60g – Minced garlic
  • 40g – Minced ginger
  • 200g – Tomato peeled
  • 10g – Green chili
  • 50g – Bezar (Arabic spice)
  • 2L – Chicken stock
  • 10g – Turmeric powder
  • 10g – Cumin powder
  • 10g – Cinnamon powder
  • 30g – Tamarind pulp
  • 30g – Tomato paste
  • 15g – Dry Lemon
  • 20g – Coriander chopped
  • 10g – Salt
  • 60g – Lemon juice

What to do

  • You should start by preparing the marinade:
    • 30g – Garlic minced
    • 20g – Bezar
    • 20g – Ginger minced
    • 10g – Salt
    • 60g – Lemon juice
  • Debone the fish and cut into strips. Begin to marinate and keep in the chiller
  • In a pot, heat the oil and add chopped onion. Sauté until transparent
  • Add remaining garlic and ginger, tomatoes and green chili to the pot, cook until tomatoes are soft
  • Add the rest of the bezar turmeric, cumin, cinnamon and dry lemon into the mix
  • Afterwards, add tomato paste, tamarind pulp and stock. Bring to boil and simmer for 20 min
  • In a new pan heat oil and fry the fish until half done. Add the fish to the stew and cook for 10 mins
  • Serve hot with steamed rice

Chef-Amit-Sood
Courtesy: Burrp.com

From Marriott Hotel Al Forsan, Abu Dhabi, Amit Sood, a master of his own right, who works with traditional Indian and Middle Eastern flavors has passed on a classic dish from Turkish culinary heritage. Syrian Ouzi is a baked pastry stuffed with lamb, rice, greens and nuts. Often found at high society events and celebrations, it will make a great staple on any Iftar table.

Main Dish – Syrian Ouzi from Amit Sood

What you’ll need for 5 pcs:

Filling:

  • 3 cups – Egyptian short grain rice
  • 2 cups – Green Peas Boiled
  • 250g – Lamb Cubes
  • 200g – Toasted Almonds
  • 200g – Pine Nuts
  • 2 Tbs – Butter ghee
  • 100g – Pistachio nuts finely ground
  • 2 Tsp – Salt
  • 1 Tsp – Crushed black pepper
  • 1 Tsp – al Tahi Spice
  • 6 cups – Hot water

Dough:

  • 400g – Puff pastry dough

Sauce:

  • 250g – Yoghurt
  • 200g – Cucumber
  • 10g – Dried mint

What to do

The filling:

  • Wash the rice well
  • Melt the butter ghee in a saucepan and add the rice lightly
  • Add water, salt, pepper, and al Tahi Spice
  • Add half the split peas and nuts to the rice
  • When boiling rice, leave it on low heat and simmer until water evaporates
  • In the pan put a little oil and cook meat and remaining split peas remaining with a pinch of salt and pepper

For the puff:

  • Roll the puff pastry dough on a cold table with flour to approximately 3mm thick.
  • Cut the dough in square piece of approximate 20 cm by 20 cm
  • Mix the rice, meat and green peas and the pine nuts and pistachio on a bowl
  • Place the dough in a soup bowl and add toasted almonds on top of the dough add the mixture of rice, meat and peas on top and fill the bowl to the top
  • Fold the remaining dough over the mixture to close the ball
  • Turn the bowl upside down and remove the ball, then shape it with your hand softly
  • Place in a pre-heated oven 150 °c for 10 minutes or until they become golden in color
  • After baking, brush with melted butter ghee to make it shiny and cover with ground pistachio nuts

For the Yogurt & Cucumber Sauce

  • Cut cucumber lengthwise and remove seeds, then dice finely
  • Add cucumber and mint to yoghurt with salt and pepper to taste

SebaastianNohse
Courtesy of hoteliermiddleeast.com

To round out the wonderful table offerings from these prime chefs of the UAE, Sebastian Nohse, the man behind the culinary wonderland at the JW Marriott Marquis Hotel Dubai has put forth a classic of his own. Chef Nohse claims to be a “desert fanatic,” having adopted many of the cultural traditions into the Middle East and incorporating them into a broader foodie palette, his Chicken Molukiyeh is just one great example.

Main Dish – Chicken Molukiyeh from Chef Sebastian Nohse

What you’ll need:

  • 1.2kg – Whole chicken
  • 250g – Dry molukeiyeh leaves
  • 75g – Chopped garlic
  • 75g – Chopped onion
  • 50ml – Corn oil
  • 50ml – Lemon juice
  • 100g – Fresh coriander leaves
  • 200g – Fried pita bread
  • 15g – Coriander powder
  • Salt to taste

How to prepare it

  • In a deep pot, cover the chicken with water and salt, bring to boil
  • Once the chicken is cooked, strain the broth, transfer the chicken on a platter, take out the bones and remove the skin but keep it the on the side
  • Place a pot on the stove add the oil, heat the oil then add the chopped garlic and chopped onion, cook on low heat
  • Add the fresh chopped fresh coriander, coriander powder and Molukeiyeh leaves all together. Then add the chicken stock and keep boiling for 45 minutes
  • After, add the chicken, boil it 10 minutes more, then add the lemon juice and salt to taste
  • Serve with white rice, topped with fried pita bread, lemon juice and pomegranate molasses

However, no Iftar is truly complete without sweets and a drink to wash it down, so the team from Skye and Walker at the Marriott Executive Apartments Dubai Creek sent over their best recommendations to finish off your Iftar. When it comes to drinks, there isn’t much better than a refreshing Jallab especially in the relentless Emirati summer heat.

Jallab and Cookies from Skye and Walker

What you’ll need for one glass:

  • 3 Tbsp Jallab syrup
  • 1 Tbsp golden raisins
  • 1 Tbsp pine nuts
  • 2 cup crushed ice
  • 1 mint leave for garnish

Instructions:

  1. Put the Jallab syrup in a glass, top with cold water and stir
  2. Add as much crushed ice as you like
  3. Top the drink with the raisins and pine nuts
  4. Garnish with Mint leaves
  5. Served it cold

And no Iftar can be complete without sweets so it was only natural they gave us the secret to their delicious cookies.

What you’ll need for 50 cookies:

  • 2 1/4 cups – All-purpose flour
  • 1 tsp – Baking soda
  • 1/2 tsp. – Fine salt
  • 1 1/2 sticks – Unsalted butter, at room temperature
  • 3/4 cup – Packed light brown sugar
  • 2/3 cup – Granulated sugar
  • 2 – Large eggs
  • 1 tsp – Pure vanilla extract

What to do

  • Heat oven to 375ºF
  • Mix sugars, then other ingredients together
  • Drop dough by rounded tablespoonful’s about 2 inches apart onto ungreased cookie sheet
  • Bake 8 to 10 minutes or until light brown (centers will be soft)
  • Keep in dry place and eat when you like

We hope some of these dishes will find their way on to your Iftar table this Ramadan. Make sure to tag #RamadanWithMarriott to show off your cooking skills and check out this page for our 2-for-1 Ramadan Iftar specials and deals available across the UAE.

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