In celebration of the Holy Month and Ramadan 2025, we present an exclusive collection of recipes, from the repertoire of distinguished chefs, master mixologists, and esteemed coffee artisans across Saudi Arabia, the Gulf Region, and beyond.
For those seeking to elevate their Ramadan gatherings, this selection offers unparalleled access to five-star interpretations of classic Arabic delicacies, sophisticated international cuisine, and iconic signature dishes from the world's most celebrated restaurants. While the region has witnessed a vibrant array of Ramadan markets and exclusive Iftar and Suhoor experiences, our discerning readers may prefer to create their own bespoke celebrations at home.
This exclusive recipe selection is designed to transform your Ramadan Season into an unforgettable culinary journey for cherished family and friends.
Baby Spinach, Kale and Pomegranate Salad (Serves 4)
Dubai's Atlantis The Palm is globally recognised as a landmark building. More than just a resort; the Asateer Ramadan Tent is a culinary and event destination. Renowned for its exceptional restaurants and hosting major events, including one of the region's most celebrated Ramadan tents, the resort's banquet operations, led by Chef Ali, have consistently delivered extraordinary experiences. Their ability to handle events for over 100,000 guests, featuring luxurious ingredients like caviar, lobster, and truffles, speaks to their unparalleled scale and expertise.
Ingredients for Salad:
- 400g of cherry tomatoes, halved
- 400g of cucumber
- 300g of kale
- 300g of baby spinach
- 250g of heirloom pepper
- 200g of baby gem lettuce
- 200g of pomegranate seeds
- 150g of red radish
- 100g of spring onion
- 100g of parmesan cheese
- 40g of roasted pumpkin seeds
- 30g of micro herbs and flowers
- 20g of fresh za'atar
- 20g of fresh mint
Ingredients for Dressing:
- 100ml of olive oil
- 50g of lemon juice
- 40g of pomegranate molasses
- 30g of honey
- 30g of apple cider vinegar
- 20g of dijon mustard
- 20g of garlic
- 15g salt and pepper
Method:
- Wash and prepare all the vegetables and herbs.
- Cut the heirloom pepper, cucumber, spring onion and red radish into desired sizes.
- In a large salad bowl, combine the cherry tomatoes, baby spinach, kale, torn baby gem lettuce, za'atar, fresh mint and micro herbs.
- Add the chopped pepper, cucumber, spring onion and red radish to the salad bowl.
- Sprinkle pomegranate seeds and roasted pumpkin seeds over the salad.
- In a separate, smaller bowl, whisk together olive oil, fresh lemon juice, honey, dijon mustard, chopped garlic, apple cider vinegar, and pomegranate molasses to make the dressing.
- Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Top the salad with parmesan cheese and serve the salad immediately and enjoy the fresh flavours!
About the Chef
As Executive Arabic Chef at Atlantis Dubai, Ali El Bourji is the driving force behind the acclaimed Lebanese restaurant Ayamna. With a tenure at Atlantis, The Palm since 2008, he has shaped modern Arabic menus for numerous venues, including the iconic Asateer tent, managing catering for events of immense scale. His culinary expertise was pivotal in the 2023 launch of Atlantis The Royal and its "Feast of Dreams," collaborating with globally recognised chefs. Beyond his work at Atlantis, Chef Ali has shared his talents on MasterChef Arabia and frequently cooks for high-profile figures.
Make a reservation for Asateer Ramadan Tent
Atlantis the Palm, Dubai
Iftar at Asateer daily from sunset to 8:30pm,
Suhoor at Asateer daily from 10pm - 3am
Crescent Road, The Palm Jumeirah, Dubai
@atlantisthepalm
atlantis.com
