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).
LIGHT CHICKEN FATTEH WITH YOGHURT SAUCE
An authentic Lebanese recipe made with yoghurt, spiced shredded chicken, chickpeas, toasted pine nuts and pita bread. Head Chef Thabet Akkam from Banyan Tree Doha shares his take on it.
Ingredients:
For the chicken
500g chicken breast
1 small onion, halved
1 bay leaf
Salt to taste
Water (for boiling)
For the yoghurt sauce
2 cups plain yoghurt
1 clove garlic, finely minced
1tbsp tahini
Salt to taste
2tbsp warm chicken stock (optional, for lighter texture)
For the bread layer
2 Arabic pita bread, cut into bite-sized pieces
Olive oil, for baking or frying
For garnish
Cooked chickpeas
Toasted pine nuts
Toasted almonds
Paprika or mild chilli powder
Fresh parsley
Method:
1. The chicken: Place the chicken breast in a pot with the onion, bay leaf, salt and enough water to cover. Bring to a boil, then simmer until the chicken is fully cooked. Remove, let cool slightly, then shred into bite-size pieces. Reserve some of the cooking stock.
2. The bread: Lightly brush the Arabic bread with olive oil and bake in the oven at 180°C until golden and crispy, or fry until crispy.
3. The yoghurt preparation: In a bowl, whisk the yoghurt with garlic, tahini, salt and a small amount of warm chicken stock to achieve a light, smooth consistency.
4. The serving: Arrange the crispy bread in the serving dish and lightly moisten it with a few tablespoons of warm chicken stock. Top with shredded chicken, then generously top it with a spoonful of the yoghurt sauce. Garnish with chickpeas, toasted nuts, paprika and parsley. Serve immediately while warm.
5. Serving suggestion: Serve warm as a light Ramadan dish, ideal for Iftar, offering comfort, balance and traditional flavours with a refined presentation.
KARNIYARIK: OTTOMAN STYLE STUFFED EGGPLANT
A beloved Anatolian classic recipe, traditionally served as a comforting main course. Here is how Executive Sous Chef Burak Seven from Hilton Salwa Beach Resort & Villas prepares it.
Ingredients:
For the eggplants
6 medium eggplants
Vegetable oil for frying
For the filling
400g minced lamb
1 large onion, finely chopped
3 cloves garlic, minced
2 green Turkish peppers or mild green chillies, finely chopped
2 ripe tomatoes, finely diced (or 1 cup crushed tomatoes)
2tbsp olive oil
1tbsp tomato paste
1tsp ground paprika
½tsp ground black pepper
Salt
For the sauce
1 cup warm water
1tbsp tomato paste
To garnish
Fresh parsley, finely chopped
Optional: sliced green peppers or cherry tomatoes
Method:
1. Prepare the eggplants: Peel the eggplants in alternating strips. Soak in lightly salted water for 20 minutes to remove bitterness, then pat dry. Fry whole eggplant in hot oil until softened and lightly golden. Drain on paper towels and set aside.
2. Make the filling: Heat olive oil in a pan over medium heat. Sauté the onions until translucent, then add garlic and green peppers. Stir in the minced meat and cook until browned. Add tomatoes, tomato paste, paprika, black pepper and salt. Simmer for 10 to 15 minutes until rich and aromatic.
3. Stuff the eggplants: Place the fried eggplants in a baking dish. Carefully slit each lengthwise and gently open. Fill generously with the meat mixture.
4. Prepare the sauce: Mix warm water with tomato paste and pour it into the baking dish around the eggplants (not over the filling).
5. Bake: Place it in a preheated oven at 180°C for 25 to 30 minutes, until the f lavours meld and the sauce thickens slightly.
6. Serve: Garnish with parsley and serve warm.
7. Serving Suggestion (Ramadan Style): Serve Karnıyarık as the centrepiece of an iftar table alongside buttery rice pilaf, cucumber yoghurt and warm f latbread. Its hearty yet balanced flavours make it ideal after a day of fasting.
JORDANIAN LAMB MANSAF WITH JAMEED YOGHURT SAUCE
Mansaf is a dish that lives between moments, deeply rooted in heritage yet endlessly adaptable in how it is prepared, presented and shared. Check out Oriental Chef Ammar Jamal Alzeq from InterContinental Doha The City’s version of it.
Ingredients:
For the Lamb
2kg lamb shoulder or leg, cut into large pieces
2tbsp ghee or clarified butter
1 large onion, quartered
2 bay leaves
4 green cardamom pods
1 cinnamon stick
Salt to taste
For the jameed yoghurt sauce
500g jameed (fermented dried yoghurt), soaked overnight (alternatively, high-quality ready-to-use jameed products now available in the market may be used)
1L lamb cooking broth (reserved)
Water, as needed
Salt to taste
For the rice
4 cups Egyptian rice, rinsed
2tbsp ghee
Salt to taste
For serving
Shrak bread or thin flatbread
Toasted almonds or pine nuts
Arabic salad
Vegetable platters with green onions, radishes and olives
Method:
1. Preparing the lamb: Heat the ghee in a large pot over medium heat. Add the lamb pieces and sear gently until lightly golden. Add the onion, bay leaves, cardamom, cinnamon stick and salt. Cover with water and simmer until the lamb is tender and well-flavoured. Reserve the cooking broth.
2. Preparing the jameed sauce: Blend the soaked jameed with water until smooth and creamy, then gradually combine it with warm lamb broth. Simmer gently over low heat, stirring continuously, until the sauce thickens and becomes aromatic. Season to taste, ensuring the sauce remains rich and balanced.
3. Preparing the rice: In a separate pot, melt the ghee and add the rice, stirring gently. Season with turmeric and salt, then cook with the reserved lamb broth until the rice is light, fluffy and fragrant.
4. Assembling the Mansaf: Line a large serving platter with the Shrak bread. Spoon the rice generously over the bread, arrange the lamb on top and finish with the warm jameed sauce. Garnish with toasted almonds or pine nuts.
5. Serving for Ramadan: Mansaf is best served at the centre of the table, inviting guests to gather and share. Serve the dish with fresh Arabic salad and traditional vegetable platters of green onions, radishes and olives. Simple elements that balance the richness of the dish and complete the Iftar experience.
LAMB OUZI WITH ORIENTAL RICE
Deeply rooted in Middle Eastern hospitality, this recipe is traditionally prepared during Ramadan to foster generosity and togetherness. Senior Chef de Cuisine Rohit Nair from Mandarin Oriental, Doha shares his interpretation of this popular dish.
Ingredients:
For the lamb
12kg whole lamb
1L corn oil
500g carrots
500g white onions
500g celery sticks
2g bay leaves
3g black peppercorns
60g ground cardamom
10g gloves
150g garlic
3g saffron strands
700ml yoghurt
120g salt
50g turmeric powder
100g tomato paste
For the rice
2kg white rice
100g ghee
1kg minced lamb
2g bay leaves
200g onion
100g garlic
100g salt
15g white pepper
60g cinnamon powder
10g whole cardamom
20g seven spices blend
4L lamb stock
Method:
1. Lamb marinade: Prepare the lamb one day in advance. In a large bowl, mix yoghurt, crushed garlic, grated onions, saffron, ground cardamom, turmeric, tomato paste, salt and corn oil until smooth and aromatic. Massage the marinade generously over the whole lamb, ensuring it is evenly coated. Cover and refrigerate overnight.
2. Cooking the lamb: Preheat the oven to 180°C. Arrange carrots, celery, bay leaves, cloves and black peppercorns in a large roasting tray and place the lamb on top. Add a little water to the tray, cover tightly with foil and roast for one hour and 45 minutes until tender. Remove the foil and return to the oven for an additional 15 minutes to achieve a golden finish. Rest the lamb before serving.
3. Rice preparation: Wash the rice well and soak for 30 minutes, then drain. Heat the ghee in a large pot and sauté the onions until golden. Add the minced lamb and cook until lightly browned. Stir in garlic, bay leaves, white pepper, cinnamon, whole cardamom, seven spices and salt. Pour in the lamb stock and bring to a gentle boil. Add the rice, cover and cook over low heat until the liquid is absorbed and the rice is fluffy. Allow to rest briefly before serving.
SLOW ROASTED LAMB NECK WITH DATE MOLASSES AND QATARI MACHBOOS RICE
A classic Middle Eastern dish that celebrates the rich flavour profile popular in the country. We bring you the recipe from Executive Chef Ahmad Jamil at Marriott Marquis City Center Doha Hotel.
Ingredients:
For the lamb
600g lamb necks, cleaned
60ml olive oil
20g garlic, mashed
10g fresh ginger, grated
40ml lemon juice
120g date molasses (Dibsa)
20ml apple vinegar
5g ground cumin
10g Gulf-style mixed spices
6g black pepper
18g salt
20g butter
40ml water
For the rice
400g basmati rice
250g onion, finely chopped
120g ghee
300g tomatoes, chopped
40g tomato paste
2pcs dried lime (Loomi)
20g Machboos spice mix
5g turmeric
18g salt
1.6L lamb stock
Method:
1. Prepare the lamb: In a bowl, combine lamb necks with olive oil, garlic, ginger, lemon juice, spices, salt and black pepper. Cover the marinate and keep it under refrigeration for 12 hours.
2. Roasting: Place the lamb in a roasting tray, cover with foil and roast at 160°C for two and a half hours until tender. Remove the foil, increase the oven temperature to 220°C and roast for 15 to 20 minutes, until golden brown.
3. Glaze preparation: In a small pan, simmer date molasses, apple vinegar, water, butter, and black pepper for five minutes until slightly thickened. Brush the glaze over the lamb before serving.
4. For the rice: Heat ghee in a pot and sauté onions until golden. Add tomatoes, tomato paste, Machboos spices, turmeric and dried lime; cook for 10 minutes. Add lamb stock and bring to a boil. Add rice and salt, cook until the liquid is absorbed, then cover and simmer on low heat for 20 minutes.
5. Serving: Make a bed of rice on a plate and place the sliced lamb pieces on top.
RAMADAN SIGNATURE KUNAFA DATE CHEESECAKE
A fusion dessert that combines the crispy, buttery texture of traditional Middle Eastern kunafa with the creamy texture of a cheesecake. Pastry Chef Gayan Madushanka from Modrian Doha shares his take on this popular Western treat, adding his local twist.
Ingredients:
Kunafa base
Kunafa dough
Melted butter (as needed to coat)
Medjool date purée
500g Medjool dates
333ml water
3 vanilla beans (split and scraped)
Date compote
400g date purée
100ml water
20g trimoline (a professional-grade invert sugar syrup)
50g sugar
12g NH Pectin
Cheesecake batter
660g cream cheese (room temperature)
156g sugar
130ml whole eggs
52ml egg white
104ml cream
204g T45 flour
Method:
1. Kunafa base: Shred or loosen the kunafa dough if needed. Mix thoroughly with melted butter until evenly coated. Press the buttered kunafa firmly into the base of your cake tin or ring mould to form an even layer. Bake at 170°C/180°C for 10 to 15 minutes, or until lightly golden and crisp. Remove from oven and allow to cool slightly. Set aside.
2. Date purée: Pit and roughly chop the dates. Combine dates, water and vanilla seeds plus pods in a saucepan. Simmer on low heat for 10 to 15 minutes, until dates are very soft. Remove vanilla pods. Blend until smooth and silky. Pass through a fine sieve, if needed, for a refined texture, then cool and reserve.
3. For the date compote: Mix sugar and NH pectin together (to avoid lumps). Heat date purée and water in a saucepan to 40°C/50°C. Whisk in sugar and pectin mixture gradually. Add trimoline and continue cooking. Bring to a gentle boil and cook for one to two minutes, whisking constantly. Remove from heat and allow to cool. Cover and refrigerate until set. Set aside for layering or topping.
4. For the batter: In a mixer with a paddle attachment, beat cream cheese until smooth and lump-free. Gradually add sugar and mix until fully incorporated and creamy. Slowly add whole egg, mixing gently. Add egg white and mix until just combined. Pour in cream and mix on low speed. Sift in T45 flour and fold or mix gently until smooth. Avoid overmixing to prevent excess air (for a dense, silky texture).
5. Assembly: Pour cheesecake batter over the pre-baked kunafa base. Smooth the top evenly. Bake at 160°C/170°C for 35 to 45 minutes, until edges are set and the centre has a slight wobble. Turn off the oven and allow the cheesecake to cool gradually with the door slightly open (to prevent cracking). Chill in the refrigerator for a minimum of four to six hours, ideally overnight.
6. Finishing and plating with a Ramadan signature touch: Layer or spoon date compote on top. Finalise the dish by decorating it with optional garnishes such as gold leaf, toasted pistachios, kunafa crumbs, date shards or caramelised dates.
KEBBE BIL LABAN WITH VERMICELLI RICE
A classic Levantine comforting dish consisting of fried stuffed kibbeh balls, simmered in a warm, tangy and garlicky yoghurt sauce. Get inspired by the recipe from Oriental Chef Souhail Malaeb from The Diplomatic Club.
Ingredients:
For the kebbe
20pcs lamb kebbe
2L full-fat laban yoghurt
50g corn flour
100g full fat cream
10g salt
50g fried pine seed
For the coriander sauce
20g finely chopped garlic
100g chopped fresh coriander
50g butter
For the rice
400g basmati rice
800ml water
100g vermicelli
50g ghee
10g salt
Method:
1. Frozen or freshly made kebbe: Fry the kebbe in oil and keep aside. Heat the yoghurt in a medium-sized pot. When it reaches the boiling point, add the corn flour (diluted in cold water) to the pot and keep stirring until the yoghurt gets a nice thick texture. Add the fried kebbe and boil for three minutes, remove and serve in a deep plate. Add the coriander sauce and garnish with the fried pine seeds.
2. Coriander sauce: Melt the butter in a pan, add the garlic, stir for two minutes and add the chopped coriander. Stir for one minute, then remove from the heat.
3. Make the rice: Melt the ghee in a medium-sized pot, add the vermicelli and stir until you achieve a dark brown colour. Add the water and salt, then bring to a boil for five minutes. Add the washed basmati rice, reduce the heat and cook until the rice absorbs all the liquid. Turn off the heat and keep aside.
4. Serving: This is a flavourful dish to be served during Ramadan. It has the sharing element and carries tradition. The kebbe bil laban is poured over the vermicelli rice for the perfect spoonful.
LAMB SHANK OUZI
A delicious Middle Eastern flavourful rice that combines tender lamb with aromatic spices. This is a recipe from Executive Sous Chef Mohammad Hadla at The Westin Doha Hotel & Spa.
Ingredients:
For the seven spices
A combination of black pepper, cinnamon, ground cloves, cumin, ground coriander, ground nutmeg and white pepper.
For the lamb marination
250g lamb shank
20g yoghurt
10g of seven spices
7g chilli paste
15g ghee
For the rice
90g lamb mince
150g basmati rice
20g red onion
10g of seven spices
25g ghee
5g bay leaves
5g whole cinnamon
Method:
1. Lamb preparation: Mix the yoghurt, ghee, chilli paste and seven spices in a bowl and marinate the lamb. Cover and cook the marinated lamb in the oven at 200°C for one hour, until well-cooked. While the lamb is in the oven, soak the rice in water and keep it aside.
2. Cooking the rice: Sauté the onions and minced lamb in ghee. Once the meat turns brown, add the seven spices, bay leaves and cinnamon and mix well. Add the rice and water, then cover and cook for 15 minutes.
3. Serving: Once the rice is cooked, place it on a big plate and add the ouzi lamb shank on top of the rice mountain. Garnish with fried mixed nuts and serve alongside a cucumber yoghurt salad.