Whether you’re a non-Muslim expat, new to the UAE or have lived here for decades, it’s likely many of us will enjoy attending iftar at some point during the holy month of Ramadan. But, have you ever thought about hosting your own? Not only is it a good opportunity to further your understanding of the culture and traditions of the region, it also means spending quality time with friends and family.
Embarking on whipping up your first iftar meal might initially seem daunting, particularly given that these recipe suggestions may break one of the most steadfast rules of entertaining: don’t attempt a dish you haven’t made before. Look at it this way though, with working hours reduced, what better opportunity is there to embrace a new experience?
While this menu might not be entirely ersatz, all the ideas have their roots in the culinary traditions of the Middle East and, thanks to a combination of simple recipes and quick but impressive cheats, they are entirely achievable for even the least confident of cooks.
As always when it comes to stress-free entertaining, prepare what you can in advance. Here we’ve suggested starters that feature ready-made items gussied up with a few extra add-ons, main course dishes that can be made ahead and reheated just before serving, a side that requires minimal attention and a dessert that’s very simple but delicious.
The menu (serves 6 to 8)
Mezze-style nibbles:
• Whipped hummus with herby pine nuts
• Sumac-spiced chips
• Quick baba ganoush
• Marinated olives
Main course and sides:
• Pomegranate-glazed chicken kebabs
• Baked lamb kofta with garlic labneh sauce
• Jewelled rice salad
Dessert:
• Vanilla ice cream with salted date caramel sauce
How to do it
• Whipped hummus with herby pine nuts
Fold a couple of tablespoons of thick Greek yogurt into 200 grams of hummus from a supermarket or your favourite neighbourhood restaurant. Decant into a serving bowl. Combine 50g toasted pine nuts, ½ bunch of parley, the zest and juice of ½ lemon and a pinch of sumac. Top the hummus with the herby pine nuts and drizzle with olive oil just before serving.
• Sumac-spiced crisps
Cut 8 Arabic breads into eighths and mix with 3 tbsp olive oil and 2 teaspoons sumac. Season generously and spread out on a baking tray. Cook in a 180°C, gas mark 4 oven for 10 minutes, until crisp. Leave to cool.
• Quick baba ganoush
Put 150g chopped griddled aubergines (sold in the deli section of many supermarkets) into a blender with 2 tablespoons oil, ½ garlic clove, 1 tbsp tahini, the juice of ½ lemon and 2 tbsp Greek yogurt. Season and blend well. Chop 50g more griddled aubergines and heat in a pan with 2 tbsp walnuts and 3 tbsp pomegranate seeds. Top the baba ganoush with the aubergine-walnut mix.
• Marinated olives
The day before the iftar, put 150g olives in a bowl with 100 millilitres of olive oil, the pared zest of a lemon, 4 peeled garlic cloves, half a tbsp of coriander and fennel seeds, and a fresh red chilli split in half lengthways. Mix well and refrigerate overnight.
Main course and sides
• Pomegranate-glazed chicken kebabs
Slice 6 boneless chicken fillets into 2-centimetre strips and put in a bowl. Add 3 tbsp pomegranate molasses, 2 tbsp olive oil, the juice of half a lemon and ¼ tsp ground cinnamon. Mix well and leave to marinate in the fridge for 4 hours or overnight.
Thread the chicken pieces onto metal skewers and cook in a hot griddle pan for 4-5 minutes on each side, basting with the marinade, until cooked through. Reheat in a low oven when you’re ready to eat.
• Baked lamb kofta with garlic labneh sauce
Put 1 kilogram lamb mince in a bowl with 2 tsp each of ground cumin and coriander, ¼ tsp ground cinnamon, a finely-chopped onion and the finely-chopped leaves from a bunch of parsley.
Season generously and form the mixture into 16 balls. Arrange on lined baking trays and cook in a 180°C, gas mark 4 oven for 12-15 minutes, until cooked through. Mix together 200g smooth labneh, 1 finely-chopped garlic clove and 3 tbsp olive oil. Serve with the kofta.
• Jewelled rice salad
Cook 300g basmati rice according to pack instructions. Once cool, stir in 100g chopped dates, 75g pomegranate seeds, 75g each of roughly-chopped pistachios and almonds, and 8 finely-sliced spring onions. Mix together 2 tbsp pomegranate molasses, 1 tbsp honey and 3 tbsp olive oil. Pour over the rice, mixing well.
Dessert
• Vanilla ice cream with salted date caramel sauce
Put 225g caster sugar in a pan set over a medium heat and leave the sugar to melt without stirring. Once the sugar is a golden brown colour, add 100g of diced butter and carefully swirl the pan. Whisk in 120ml double cream, remove from the heat and stir in 1 tsp sea salt and 8 chopped dates. When you’re ready to serve, warm the sauce through and spoon over vanilla ice cream.
artslife@thenational.ae
