We bring a selection of recipes from your favourite eateries to embrace this period of introspection in the company of comforting food.
Ramadan is the ninth and holiest month in the Islamic calendar, a time for worship, spiritual reflection and self-discipline. The Holly month starts mid-February and despite being a period of contemplation and fasting during daylight hours, in the evenings, special gatherings occur and food is shared with loved ones. It’s about eating intentionally and carefully with dishes that nourish the body and soul.
With that in mind, we asked a few beloved eateries to share a special recipe with us. Something that can be recreated at home to embrace this time when tradition and culture become an important part of our eating habits. The chefs from these dining spots kindly shared their favourite recipes with us and we hope you enjoy reproducing them as much as we did – a small token from them to you for a Ramadan Kareem (meaning generous Ramadan).
TRADITIONAL MAFTOUL WITH SPICED CHICKEN
A Ramadan table classic deeply rooted in heritage, patience and the spirit of togetherness that defines Ramadan. This is how Executive Chef Ahmad Abu Azzab at Downtown Rotana prepares it.
Ingredients:
Maftoul
500g maftoul (a type of couscous made from bulgur and whole wheat flour)
30ml olive
oil 3g ground cumin
2g ground cinnamon
5g salt
Chicken and broth
1 whole chicken (approx. 1.2kg), cut into four to eight pieces
200g cooked chickpeas
200g onion, thinly sliced
15g garlic, crushed
5g ground cumin
4g ground coriander
2g ground cinnamon
3g black pepper
8g salt
1.5L chicken stock
Garnish
40g toasted almonds Fresh parsley, finely chopped
Method:
1. Prepare the chicken: Heat the olive oil in a large pot over medium heat. Add the sliced onion and crushed garlic, sautéing gently until soft, golden and aromatic. Add the chicken pieces to the pot along with the cumin, coriander, cinnamon, black pepper, and salt. Lightly brown the chicken on all sides to release the spices and deepen the flavour. Pour in the chicken stock and bring to a gentle simmer. Cook until the chicken is tender and fully cooked.
2. Broth and maftoul preparation: Remove the chicken from the broth and keep it warm. Add the cooked chickpeas to the broth and simmer for an additional five minutes. Place the maftoul in a steamer set over the simmering broth. Steam until light and fluffy, gently loosening the grains and season with olive oil, cumin, cinnamon and salt.
3. Serving: Transfer the maftoul to a large serving platter. Arrange the chicken and chickpeas on top, then spoon some of the aromatic broth over them. Finish with toasted almonds and a generous sprinkle of fresh parsley before serving.
CHICKEN MAJBOOS
Also spelt Machboos, this recipe is a traditional, aromatic rice dish from the Arabian Gulf. Chef De Partie Abdulla Humaidan from Hilton Bahrain shares his take on this beloved creation.
Ingredients:
For the rice
1kg rice 300g onion, chopped
100g capsicum, mix three colours
10g cinnamon sticks
5g green cardamom
10g bay leaves
3pcs black lemon
5g cloves
5g cumin powder
5g coriander powder
5g turmeric powder
5g paprika powder
Oil
Salt
Chicken marination
1 whole chicken
50g capsicum paste
50g tomato paste
30g garlic and ginger paste
20g coriander leaves
50ml olive oil
Salt
Pepper
Method:
1. Rice preparation: Heat oil in a pot over medium heat. Add the whole spices (cinnamon sticks, green cardamom, bay leaves, black lemon and cloves) and sauté until fragrant.
Add sliced onions and cook over low heat until they turn golden brown. Add the cumin, coriander and turmeric powders, garlic and ginger paste and sauté well until aromatic. Add the capsicum and mix thoroughly. Add water and bring the mixture to a boil. Add the washed rice and cook until the rice is fully cooked and fluffy. Finish with ghee for added aroma and richness.
2. Chicken preparation: Marinate the chicken with all required ingredients at least 45 minutes in advance. Preheat the oven to 160°C. Cook the marinated chicken in the oven for 45 minutes, or until fully cooked and tender. 3. Serving: Serve the chicken with the prepared Majboos rice.
NAMOURA CAKE
A traditional Levantine Semolina cake that can be served warm or at room temperature. Executive Chef Christian de Nadai from Jumeirah Gulf of Bahrain shares his take on it.
Ingredients:
Cake Base
600g semolina (coarse or medium)
250g powdered milk
150g desiccated coconut
20g baking powder
5g salt
400ml water
Neutral oil or melted butter (for greasing)
Optional Traditional Syrup (Highly Recommended)
500g sugar
400ml water
15ml lemon juice
10-15ml orange blossom water or rose water (optional)
Method:
1. Initial step: Preheat the oven to 180°C (170°C fan-assisted). Grease a baking tray evenly with neutral oil or melted butter.
2. Mix the dry ingredients: In a large mixing bowl, combine the semolina, powdered milk, desiccated coconut, baking powder and salt. Mix thoroughly.
3. Add the liquid: Gradually add the water, stirring until a thick, uniform batter forms. Allow the mixture to rest for 10 minutes, enabling the semolina to fully absorb the liquid.
4. Steps to bake it: Transfer the batter to the prepared baking tray and spread evenly. Gently tap the tray to level the surface. Using a sharp knife, lightly score the surface into diamond or square shapes, taking care not to cut all the way through. Bake for 30–40 minutes, or until the cake is golden on top and fully cooked through.
5. If preparing the syrup: While the cake is baking, bring the sugar and water to a boil. Simmer for eight to 10 minutes, then add the lemon juice. Remove from heat and stir in the orange blossom or rose water, if using. Keep warm.
6. Pouring the syrup: Once the cake is removed from the oven, immediately pour the warm syrup evenly over the hot cake. Allow it to absorb for at least 30 minutes.
7. Final step: Cut fully along the scored lines and serve warm or at room temperature, ideally accompanied by vanilla ice cream and crushed pistachio kernels.
OSSO BUCO ALLA MILANESE
A rich Italian veal shank stew from Milan, Lombardy, recreated by Head Chef Ishara Dilipu Anurdha Dehigaspage from LaRocca Ristorante & Pizzeria.
Ingredients:
6 veal shanks (350g to 400g each)
3 knobs unsalted butter
100g onion, finely chopped
60g carrot, finely diced
60g celery, finely diced
4 garlic cloves, minced
½ cup balsamic vinegar
500ml beef or vegetable stock
400g peeled tomatoes
2tsp tomato paste
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt
Freshly ground black pepper
Olive oil
Gremolata (Garnish)
Zest of 1 lemon
Zest of 1 orange
1 small garlic clove, finely minced
2tbsp fresh parsley, finely chopped
Method:
1. Prepare the veal: Pat the veal shanks dry and season generously with salt and freshly ground black pepper.
2. Brown the veal: Heat olive oil and butter in a heavy-based pot over medium-high heat. Sear the veal shanks until golden brown on all sides. Remove and set aside.
3. Prepare the sauce base: In the same pot, sauté onion, carrot, celery and garlic until soft and aromatic. Deglaze with balsamic vinegar, scraping the base of the pot. Add tomato paste and peeled tomatoes.
4. Braising: Return the veal to the pot. Add bay leaves, thyme, rosemary and enough stock to reach halfway up the shanks. Cover and simmer gently for three to four hours, turning occasionally, until the meat is tender.
5. Finishing touch: Combine all gremolata ingredients and sprinkle over the osso buco just before serving. Can be served with risotto or mashed potatoes.
BAHRAINI TIKKA POPSICLES
A popular street food featuring chunks of marinated lamb, distinctively flavoured with spices. Here is how Culinary Director Abhijit Avhad of Royal Saray Resort prepares it.
Bahraini tikka marinade
80g lamb loin
20g lamb tail fat
2g lime powder
1ml lemon juice
5g ghee
1g black pepper
Salt
Cheese mix
100g Bahraini tikka
100g Kashkaval cheese
50g string cheese
Cornstarch slurry
50g cornstarch
150ml water
Orange crumb
200g plain cornflakes
50g panko
Mandarin sauce
15g paprika powder
65ml orange juice
1pc orange skin
300g honey
Method:
1. Bahrain tikka marinade: Cut the lamb loin and lamb tail fat into diced 5g pieces. After that, put the meat and fat in a bowl and rub with lime powder, salt and black pepper. Massage the meat with ghee and lemon juice. Put all the tikka on skewers, alternating three pieces of meat with one piece of fat. Then cook it on a charcoal grill.
2. Cheese mix: In a bowl, take the cooked Bahraini tikka and mix the grated Kashkaval cheese and string cheese well together.
3. Cornstarch slurry: In a bowl, put the cornstarch and keep adding water and whisking it until reaching a slurry consistency.
4. Prepare the crumb: Put the cornflakes and panko crumb in a mortar and blitz them.
5. Putting the popsicles together: Put the Bahraini tikka and cheese mixture in a popsicle silicone mould. Then put it in the chiller. After one hour, remove from the chiller, then demould. Immerse the popsicle shape in the cornflour slurry, then coat with cornflake and panko crumbs.
6. Mandarin sauce: Put the paprika powder, water and orange skin together in a pan. Bring it to a boil, then add honey. Cook it until it gets a syrup consistency. It should not take more than three to four minutes.
7. Finishing touch: Fry the popsicles in 180°C oil for two minutes until golden colour. Lay them on a tray and put the popsicle stick into it. Drizzle the mandarin sauce on top. You can garnish it with sliced pistachios for extra texture.
LAYALI MUHARRAQ KNAFEH
A traditional Middle Eastern dessert made from thin, shredded pastry dough, also known as kataifi and kunafa. Sous Chef-Pastry & Bakery, Amina Mushtaq, from The Gulf Hotel Bahrain Convention & Spa, shares her recipe with us.
Ingredients:
Creamy filling
375ml milk
750ml cream
60g of cornflour
95g sugar
2 1⁄2tbsp rose water
Sugar Syrup (Attir)
2 cups sugar
1 cups water
Squeeze of lemon juice (approximately 1tsp)
1tbsp rosewater
Kunafa pastry base
300g Kunafa (Kataifi) shredded
pastry, cold
80g ghee, melted
Ground pistachio (to garnish)
Edible roses (to garnish)
Method:
1. Make the creamy filling: In a saucepan, combine milk, cream, cornflour and sugar. Whisk thoroughly before heating. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Add the rose water and let it boil for another minute. Transfer the filling to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming) and refrigerate for at least four hours or overnight to set completely.
2. Make the sugar syrup (attir): Combine sugar, water and lemon juice in a saucepan. Bring to a boil, then simmer for seven to 10 minutes. Add the rose water and let it cool completely.
3. Prepare the kunafa (kataifi) pastry: Preheat your oven to 180°C. Cut the kataifi pastry into approximately six to seven centimetres long pieces. Pull the strands apart to separate them – this is an important step to ensure even coating and baking. Melt the ghee and mix it into the kataifi, ensuring the pastry is well combined and fully coated. Pull the strands apart again after mixing with the ghee to prevent them from clumping together.
4. Brown the pastry: Spread the kataifi into a baking dish. Bake for about 25 minutes, until the top is golden. Remove from the oven, mix the pastry to ensure even browning and return it to the oven for another 20 minutes or until golden all over. Once golden, remove the dish from the oven, take out one cup of the kataifi and set it aside. Drizzle a little cooled sugar syrup over the baked kataifi and mix well (approximately ¼ cup).
5. Assemble the dessert: Whisk the chilled filling to make it smooth. Use an ice cream scoop to dollop six scoops of the creamy filling onto the kataifi. Gently mix it through for a creamy and crunchy texture. Spread the remaining f illing evenly over the top to create a smooth white layer. Sprinkle the reserved cup of golden kataifi evenly over the top. Garnish with ground pistachio and edible roses. Drizzle with additional sugar syrup when serving.
BASBUSA
A traditional, sweet, syrup-soaked Middle Eastern semolina cake. A recipe from Executive Chef Ibrahim Mesbah of The Orangery Tearoom & Pastisserie.
Ingredients:
900g semolina
450g sugar
300g desiccated coconut
18g baking powder
480g ghee
1.5L milk
For the syrup
1 1/2 cups granulated sugar
1 cup water
1tsp lemon juice
1tsp rose water or orange blossom water
Method:
1. Dry ingredients: Mix all the dry ingredients with ghee.
2. Putting the dough together: Slowly add the milk, mixing until reaching a thick consistency (like wet sand) – not runny like traditional cake, but not stiff either. Let it rest until the batter sets.
3. In the oven: Bake it at 210°C until it turns golden brown.
4. Syrup: While the cake is baking, place the white sugar and water in a saucepan over a low heat. Once the sugar has dissolved, add the rose or orange blossom water and lemon juice. Increase the heat to medium and simmer for four to five minutes, or until thickened and syrupy.
5. Finishing touch: After the cake is baked, spread the syrup on top and let it rest until the cake cools and is ready to be served.
LOOMI TIKKA SANDWICH
A warm pita filled with charcoal-grilled Wagyu tikka, fresh herbs and layered with creamy yoghurt spread and lemon garlic mayonnaise. Junior Sous Chef, Fatema Alghannemi from The Ritz-Carlton, Bahrain, shares her recipe with us.
Ingredients:
Pita bread
375g bread flour
17.5g salt
17.5g baking powder
125ml corn oil
375g yoghurt
375g milk
37.5g instant yeast
37.5g sugar
Wagyu tikka marinade
1kg Wagyu topside, cut into small pieces
3tbsp black lemon powder (adjust to taste)
2pcs onion
500g yoghurt
Salt to taste
Black pepper to taste
1tsp dried coriander powder
Juice of 1 lemon
Yoghurt spread
250g yoghurt
5g mint
10g parsley
85g tahini
2 garlic cloves
270g Greek yoghurt
Green chilli to taste
Salt to taste
Lemon garlic mayonnaise
45g egg yolk
12ml apple cider vinegar
8g Dijon mustard
3 garlic cloves, finely chopped
1g black pepper
600ml vegetable oil
100ml olive oil
40ml water
Lemon zest from half a lemon
Salt to taste
Method:
1. For the pita bread: Knead all ingredients until smooth and elastic. Divide the dough into desired portions. Roll and proof at room temperature for 20 minutes. Flatten and bake at 150°C bottom heat and 200°C top heat until golden.
2. Prepare the Wagyu: Blend all the marinade ingredients except lemon juice. Then stir in the lemon juice, coat the beef pieces thoroughly with the marinade and refrigerate overnight. Grill over charcoal until tender and lightly charred.
3. Yoghurt spread preparation: Blend yoghurt, mint, parsley, garlic, chilli and tahini until smooth. Fold into Greek yoghurt and season with salt.
4. For the lemon garlic mayonnaise: Whisk the egg yolk, mustard, garlic, vinegar, salt and pepper. Slowly drizzle in the oils while whisking to emulsify. Add water gradually to loosen the consistency.
5. Final Assembly: Spread yoghurt inside the warm pita. Add sliced tomatoes, onions, a mix of jarjir, watercress and arugula (optional fillings), along with the grilled Wagyu tikka. Finish with a drizzle of lemon garlic mayonnaise.
MIXED MAHASHI
A popular Middle Eastern dish of stuffed vegetables cooked in a single pot, often served during gatherings. Executive Chef Mohammad Issa from The Westin City Centre Bahrain shares his way of preparing it.
Ingredients:
Vegetables (mix)
10pcs zucchini (kousa)
6pcs small eggplant
6pcs bell peppers
6pcs medium tomatoes
6pcs onions (optional)
Vine leaves (as desired)
For the stuffing (rice mixture)
3 cups Egyptian rice (washed and soaked 20 minutes)
300g minced lamb or beef
1 large onion, finely chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1/2 cup dill, chopped
2 tomatoes, finely chopped
3tbsp tomato paste
2tbsp pomegranate molasses (optional)
1.5tbsp salt
2tsp black pepper
2tsp seven spices
1/2tsp cinnamon
1/2 cup olive oil
For cooking (broth)
1L chicken stock or water
2tbsp tomato paste
1tsp turmeric (optional)
2tbsp lemon juice
4tbsp olive oil
Salt and pepper to taste
3 to 4 whole garlic cloves
Method:
1. Prepare the vegetables: Core the zucchini and eggplant and hollow out the bell peppers, tomatoes and onions. Keep walls reasonably thick to avoid tearing. Rinse vine leaves.
2. Mix stuffing: Combine rice, meat, herbs, onion, garlic, chopped tomato, tomato paste, spices and olive oil. Do not over-wet; rice will expand.
3. Stuff 3/4 full: Fill each vegetable to three-quarters; do not pack tightly.
4. Pot up: Line the base of the pot with spare vine leaves/onion rings (from the hollowed onions). Arrange stuffed vegetables snugly.
5. Make the broth: Whisk stock, tomato paste, lemon juice, turmeric (optional), olive oil, salt and pepper. Pour the liquid just to cover the vegetables.
6. Cook: Place a heatproof plate on top to keep items submerged. Bring to a boil, then simmer gently for 45 to 60 minutes until the vegetables are tender and the rice is cooked.
7. Rest and serve: Let it rest for 10 minutes, then serve with garlic yoghurt and fresh dill/lemon.