Ramadan at Home: 5 Global Recipes for Iftar

Despite the wide variety of Iftar feasts and treats available this Ramadan, nothing is more satisfying than a home-cooked meal. After highlighting the most important healthy tips for the month, we want to help you cook up a storm in the kitchen. Here are five chefs from around the globe with their easy-to-cook, nutritious, and balanced recipes.

Moutabal Jnoubi (Lebanese Eggplant Dip)

Chef Georges Zgheib, Head Chef, Beirut Sur Mer, Abu Dhabi

With over 20 years of experience and numerous awards under his belt, Chef Georges joined Beirut Sur Mer to usher in an exciting new culinary era. Sharing a special dish from back home, here is his easy-to-whip-up appetizer recipe.

Moutabal recipe

Ingredients

• 1 kg Grilled Eggplant
• 220g tahini
• 15g salt
• 15g lemon salt
• 270ml iced water

Preparation

• Grill the eggplants on charcoal and then wash
• Cut eggplants into thin slices and gradually add the tahini
• Add both salt and lemon salt followed by iced water
• Mix well and refrigerate

Ingredients

• 180g of the prepared Moutabal mix
• 30g eggplant
• 10g walnut
• 2g parsley
• 5g fresh pomegranate
• 2g fresh mint
• Drizzle of pomegranate Molasses
• Drizzle of olive oil

Preparation

• Cut the eggplant into cubes, deep fry and dry out the oil
• Plate one portion of Moutabal mix
• Add the fried eggplant mixed with the walnut, pomegranate and parsley on top
• Add a drizzle of pomegranate molasses and olive oil and garnish with green mint

Polpo alla ligure (Ligurian Octopus Salad)

Chef Matteo Mirandola, Dubai

With over 15 years of culinary experience, Chef Matteo shares an easy-to-cook starter packed with nutritional goodness.

Octopus Salad Recipe

Ingredients

• 1 full octopus
• 300g cherry tomato
• 100g black olives
• 20g pine nuts
• 4 basil leaves
• 60g rocket leaves
• 1 carrot
• 1 onion
• 1 tomato
• 2 lemon
• Extra virgin olive oil
• Salt
• Pepper

Preparation

• Start by bringing a large pot of water to a boil.
• Wash, peel, and roughly chop the carrot, tomato, and onion, then add them to the water. Squeeze the juice from half a lemon into the pot, then drop in two whole lemon slices.
• Once the water is boiling, add the octopus. Cook for approximately 30 to 45 minutes, depending on whether you prefer a firm or tender texture. To check, pierce one of the tentacles with a knife; it should slide in easily if the octopus is done.
• Once the octopus is almost ready, prepare the salad. Quarter the cherry tomatoes and slice the black olives. In a bowl, combine them with the pine nuts and rocket. For the dressing, whisk together lemon juice, salt, pepper, and olive oil to taste.
• Remove the cooked octopus from the pot and cut the tentacles into round slices.
• Arrange the salad on a plate, add the octopus slices, drizzle with the dressing, and toss well.
• Garnish with basil leaves.

Traditional British Beef Pie

Chef Carl Moore, Executive Chef, Radisson Damac Hills, Dubai

Hailing from the UK with stints in Australia, the UAE, and Malaysia, Chef Carl returns to the Emirates to head the kitchen at Radisson Damac Hills. A true Brit at heart, he shares his favorite comfort food recipe.

Beef Pie Recipe

Ingredients

• 1kg Braising steak or Topside
• 250g onions
• 5g salt
• 2g pepper
• 25g tomato paste
• 75g Demi-Glace powder or Bisto
  (in case Demi-Glace powder is unavailable)
• 1L beef stock
• 1-2 bay leaves
• 30g chopped garlic
• Flour to dust beef
• 1-2 puff pastry
  sheets
• 1 egg (whisked)

Preparation

• Dust the diced beef with seasoned flour and sauté in a pot until golden. Drain the beef on kitchen paper to remove excess oil, then transfer it to an oven-proof pan.
• In the same pot, sauté the onions. Once they are golden-brown, transfer them to the pan with the beef.
• Add the garlic and tomato puree to the pot and cook for one minute. Slowly pour in the stock, stirring continuously to lift the fond (the flavorful browned bits) from the bottom of the pan.
• Next, Pour the stock mixture over the beef, ensuring the meat is fully covered (add a little water if necessary). Add the bay leaves and bring to a boil on the stove. Once boiling, cover and place the pan in the oven at 175°C for 2.5 hours, stirring occasionally.
• Once the beef is tender, check the sauce for consistency. If it is too thin, stir in a little demi-glace powder to thicken and adjust the seasoning to taste.
• Top the mixture with puff pastry and brush with an egg wash. Cut a few slits in the surface to let steam escape, then bake for 30–35 minutes until deep golden. Serve while piping hot!

Cari Crevette (Mauritian Prawn Curry)

Nisha Ramisetty and Sam Williams, Founders, Naksha, Dubai

If you are hard-pressed for time but still crave a sumptuous meal at home, why not try a meal kit? Naksha collaborates with chefs and artists around the world to create flavorful gourmet recipe kits that are easy to follow, quick, fun, and cost-effective.

The Cari Crevette is a traditional, herby Mauritian Creole curry, a tangy gravy of prawns or butter beans cooked with European herbs and tropical spices, featuring top notes of thyme, tomato, and curry leaf. This kit is gluten-free, contains organic ingredients, and offers easy vegan substitutes.

Kit ingredients

• Two handcrafted Creole
  spice mixes
• Organic canned tomatoes
• Ginger garlic powder
• Basmati rice
• Easy recipe card

You will need to add

• Prawns or butterbeans
• A big onion

Preparation

Naksha kits are available at Spinneys and Waitrose across the UAE. Coming soon to KSA.

Rooh Afza Jalebi

Chef Irshad Qureshi, Specialty Chef de Cuisine, Indego by Vineet, Dubai

A unique twist on a traditional Indian dessert, Chef Irshad considers it his forte to reinvent classic dishes. Rooh Afza, the iconic rose syrup, is a staple in South Asian households during the holy month of Ramadan. Usually consumed as a refreshing drink, Chef Irshad’s innovative take on this syrup, looks promising.

Rooh Afza Recipe

Ingredients

• 4 cups sugar
• 4 cups water
• ½ cup Rooh Afza syrup

Preparation

In a saucepan, combine the sugar and water. Simmer the mixture until it reaches a one-thread consistency. Stir in the Rooh Afza syrup and continue to cook until the mixture thickens and incorporates fully. Remove from heat and set aside.

Jalebi Batter Recipe

Ingredients

• 2 cups flour
• ¼ cup gram flour (besan)
• 6g active yeast
• 2 cups water
• 1L oil

Preparation

• Whisk the flour, gram flour, yeast, and water in a bowl. Let the batter rest for 10 to 15 minutes to allow the yeast to activate.
• Beat the mixture vigorously with the palm of your hand; this incorporates air, which is essential for a light and fluffy texture.
• Pour the batter into a squeeze bottle to pipe out.
• Next, heat oil in a deep pan. Pipe the mixture into the oil in a spiral motion, adjusting the size to your preference.
• Cook both sides until golden crisp. Remove from the oil and immediately submerge the jalebis in the Rooh Afza syrup. Let them soak for 3 to 4 minutes to absorb the floral sweetness.
• Serve hot along with ice cream.

Loved this recipe? Check out 3 Healthy And Easy Recipes For Your Sugar Cravings

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