From falafel waffles to signature concoctions, iftars around the Middle East offer an overwhelming range. This Ramadan in Dubai, enjoy exclusive and customized delicacies at the Iftar Majlis at Ritz Carlton DIFC. The hotel's executive chef Ron Pietruszka has worked with chef Majdi Alhinani to develop exciting ideas like the falafel waffle and savoury booza. He has also worked with pastry chef Dragan Rucnov to create concoctions of chocolate milk with Ramadan flavors. “The culinary focus for Ramadan at The Ritz-Carlton, Dubai International Financial Centre this year is fusing innovation with traditional Ramadan flavors, to provide a unique, memorable experience for our guests. A couple of years ago we introduced Arabian Sushi with handmade maki rolls including flavors such as lamb shawarma, hammour, and shish kebab rolls. The concept was the talk of the town and proved so popular with our guests that each year we try to evolve the idea to add new concepts and flavors. New highlights for 2015 include falafel waffle with savoury ‘booza'(ice-cream), with flavors such as tahini, beetroot mutable, sweet potato mutable and hummus, as well as a series of chocolate milk drinks, with popular Ramadan ingredients such as Dulce Date, Marrakesh Mint and Apricot Saffron,” Pietruszka told Saudi Gazette. A wide selection of traditional Ramadan dishes is available at the buffet with up to 15 live cooking stations serving saj, fatat hummus, shawarma and a wide range of seafood. Join them for Sohour at The Sunken Garden. The venue is a relief for those who want to enjoy summer outdoors. It is a great place to hangout with friends and family, to have shisha in a private majlis in an interactive setting by the cascading water fountain. “Another highlight will be Sohour in The Sunken Garden, which is a beautiful outdoor courtyard. Thanks to a combination of its low positioning surrounded by high walls, air-conditioning and a touch of Ritz-Carlton magic, the garden stays cool throughout the summer, meaning we provide the unique opportunity for our guests to enjoy Sohour in an al fresco setting, surrounded by palm trees and a dramatic waterfall,” Pietruszka added. Iftar Buffet: Sunset-9pm AED 215 for adults, AED 110 for children (6-12 years) Sohour: 9pm-2am A la carte menu. Shisha: Available from AED 85 per shisha Reservations: Call: +9714 372 2323 Email: [email protected] DATE COFFEE CAKE RECIPE From Chef Dragan Rucnov Ingredients • 167g butter • 34g liquid glucose • 167g brown sugar • 3.5 whole eggs • 100g milk • 117g flour • 117g whole wheat flour • 50g cornstarch (it's not the same as corn flour) • 12g baking powder • 100g raisins • 100g dates, pitted and chopped • 35g walnuts • 3.5g cinnamon powder Preparation • Cream the butter, glucose and sugar until light, but no too fluffy or else air/bubbles will form • Slowly add the eggs one at a time and mix until combined • Add the milk, flour, baking powder, corn starch and cinnamon powder. • Mix until it is combined, and add raisins, chopped dates and chopped walnuts. • Pour in a greased pan (with either oil or butter) and bake at 180C for 20-30 minutes. DATE DELIGHT CAKE RECIPE From Executive Pastry Chef Dragan Rucnov The Ritz-Carlton, DIFC Ingredients Date coffee cake • 167g butter • 34g liquid glucose • 167g brown sugar • 3.5 whole eggs • 100g/0.971ml milk • 117g flour • 117g whole wheat flour • 12g baking powder • 3.5g cinnamon powder • 50g cornstarch • 100g raisins, chopped • 100g dates, chopped • 35g walnuts, chopped Date syrup • 187g sugar • 150g water • 75g date dibs Chocolate ginger cremeux
• 200g sugar • 250g cream • 38g glucose • 7g vanilla essence • 10g gelatin • 25g butter • 15g water • 75g sugar • 163g egg yolk • 375g whipped cream Red glaze • 27g water • 53g sugar • 53g glucose • 35g cream • 54g milk chocolate • 4.5gr gelatin powder • 22.5g water Preparation • Prepare date coffee cake. Whip the butter, glucose and brown sugar together until smooth and semi fluffy then add the eggs one by one. Add the milk, then add all dry ingredients and mix well. Add the raisins, dates and walnuts, and spread on a baking tray bake at 180C for 9 minutes. • Prepare the date syrup. Boil all ingredients together and mix well. • Prepare the chocolate ginger cremeux. Mix the cream, ginger juice and glucose; boil and set aside. Caramelize the sugar and add butter, then add the mixture of cream, ginger juice and glucose. Boil for 2 minutes and remove from the heat. Pour over the chocolate and emulsify with a hand blender. Pour in molds for assembly of the dessert. • Prepare the caramel Bavarian. Caramelize the sugar and add the cream, glucose and vanilla. Boil the mixture and set aside. Add butter and stir and add the gelatin. Keep aside while waiting for the mixture is at 45C. • Prepare the red glaze. Boil the water, sugar and glucose to 103C. Slowly add the gelatin and mix in warm cream. Mix the chocolate with red food coloring. Remove from the heat and mix with a hand blender. Strain. • To assemble the cake: Pour the mousse mixture into the mold, to fill half of the mold and freeze for 15 minutes. Remove from freezer and pipe layer of ginger cremeux, and then pour the remaining mousse mixture until it fills up about 80% of the mold. Then add the date cake that has been precut to the size of the mold. Brush with date syrup to moisten the cake, then freeze the cake in order to be able to remove it from the mold to cake ring. Baking tips: Chocolate ginger cremeux can be poured into the mold and frozen ahead of the time, so you can use it to insert directly in to the mousse during the assembly of the cake or individual desserts. This recipe will make 20 - 65gr desserts. FALAFEL WAFFLE RECIPE From Chefs Ron Pietruszka and Magdi Alhinani Ingredients Falafel • 2kg dry chickpeas, soaked overnight • 1.5kg split broad beans, soaked overnight • 300g onion • 200g garlic • 100g mint leaves • 30g salt • 30g cumin powder • 20g white pepper • 300g fresh parsley Waffle Batter • 140g sugar • 500g flour • 200ml milk • 3 eggs • 20g bicarbonate of soda Method • Wash and dry the chick peas and broad beans. Mix with all falafel ingredients. • Mince falafel mixture in a meat mincer to make a fine paste. • To prepare the waffle batter, mix eggs, sugar, milk and soda to form a runny batter. • Mix falafel l and waffle mixes together until they form a smooth batter. Set aside for 15 minutes. • Heat the waffle machine and lightly grease with pan coating. • Pour the batter into the waffle machine and close the lid until done. • Serve hot accompanied with tahini sauce, hummus and/or sweet potato mutable or a selection of savory ‘booza' (Arabic for ice-cream).
