Hotel kitchens across Abu Dhabi are heating up and two seasoned chefs share their go to ingredients for the Holy Month.
CHEF JOUNI IBRAHAM
Li Beirut, Conrad Abu Dhabi Etihad Towers
It is simply not Ramadan without the humble date, which comes in many types, and they are perfect for breaking your fast since they are naturally high in sugar and the right kinds of carbohydrates to rejuvenate the body’s energy levels.
Thinking about a dish that uses dates during the Holy Month, most people tend to think of a dessert but for me it is lamb tagine.
The dish is succulent and tender as the pot seals in the flavourful ingredients and when the moisture forms from the sauce and vegetables, it creates a self-basting, flavour-enhancing cycle of deliciousness that permeates the entire offering.
TOM AIKENS
The Abu Dhabi EDITION
During Ramadan, to meet the amount of energy and nutrients your body needs during the day, you should eat foods rich in protein, carbohydrates, vitamins, and minerals, and as you are fasting, to drink enough water.
Dried fruits like dates, walnuts and almonds are great food supplements as well as pulses chickpeas, lentils and different proteins like cheeses, eggs, different vegetables like sweet potato, yam, tomatoes, and cucumbers. These can make you feel full for long hours throughout the day.
It’s not just the variety of food you eat, but also the portions that play a decisive role in your nutrition.
You should choose smaller portions rather than large and eat wisely.
Therefore, I would say that chickpeas is always a favourite; maybe not the most exciting but it is full of proteins and energy and is adaptable to many different uses in stews, soups, salads and of course hummus.
