Fasting is not a physical ritual, but a time for reflection and spiritual recharging. Having said that, Ramadan is celebrated all across the world with neighbours, family and friends especially during iftar. The food choices multiply and families are eager to dine out and try different venues. With several choices to choose from this month, Park Hyatt made sure it introduced new culinary concepts while transforming the venue with its “Arabian nights” theme. You can enjoy Iftar from sunset or Sahour at Nafoura restaurant in a customized outdoor Arabian tent setting by the sea. In addition, Lazurde and Al Shoba ballroom are open to all corporate groups for bookings. Indulge in an authentic Arabic spread with live cooking stations and desserts prepared by their resident chefs. Park Hyatt is located in the heart of the city at Al Hamra District. The hotel offers 142 guestrooms including 15 luxurious suites. Shrimp with Salsa Ingredients 1000 g shrimp without shell
100 g garlic 100 g fresh coriander
50 g butter 20 g tomato dices 100 ml lemon juice Method • Heat butter, sauté shrimp then add garlic after five minutes. • Add tomato, lemon juice and fresh coriander. • When sauce is thickened stop cooking. Serve hot. Iftar Price - 299 SAR Sahour Price - 269 SAR Nafoura restaurant Iftar- sunset to 8. 30 pm Sahour- 8.30 pm to 4 am The Lounge Daily Ramdan menu- sunset to 4 am Lebanese Lentil soup Ingredients • 6 cups chicken stock or vegetable stock • 250g red lentils • 3 tablespoons olive oil • 1 tablespoon minced garlic • 1 large onion, chopped • 1 tablespoon ground cumin • 3/4 cup fresh lemon juice Method • Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes. • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes. • Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes. • Carefully puree the soup in a standing blender or with a stick blender until smooth. Stir with cumin and lemon juice before serving.
