The Holy Month of Ramadan is a time for self-reflection and communal gatherings, and to celebrate this season, we are sharing a series of signature and special recipes that have been meticulously crafted by a selection of chefs from the region's most-loved restaurants.
We hope that this exclusive recipe series inspires you to try and share dishes from some of the top restaurants in the Gulf Region. With this selection of exciting and impressive recipes, you'll be able to make your Ramadan meals extra special, sharing delicious food that shows off the rich culinary traditions of the region.
Let Ramadan 2025 be the year that you bring the magic of a restaurant meal into your home, so you can create memorable moments with your family and friends.
Hummus Beiruti
Samakjé is relatively new and popular Dubai seafood restaurant, offers a vibrant dining experience pivoting on fresh, high-quality seafood with Mediterranean influences. The restaurant, where Chef Ahmad Alfakier played a significant role in shaping the menu, provides a diverse selection of seafood dishes in a lively and inviting atmosphere.
As some seasoned diner might be aware, the much-loved dish or dip of hummus can take on many forms, and in this recipe we share Samakjé's version of Hummus Beiruti. As the name might suggest, Hummus Beiruti is a Lebanese variation of the classic dip, and is often spiked with a bold infusion of garlic, making this dip a vibrant, mouth-watering and moreish explosion of flavour.
Ingredients for Hummus:
- 850g of chickpeas, soaked
- 70g of ice cubes
- Half a lemon
- 30ml of corn oil
- 30ml of tahini
- 5g of garlic
- 8g of salt
Prepare Chickpeas:
- Soak the chickpeas in water for 2 - 3 hours
- Once chickpeas can be crushed between your fingers, they are ready
- Once the soak is done, rinse with cold water
- Strain and gently pat with kitchen towel, until almost dry
Method for Hummus:
- First, blend the soften chickpeas until you get a creamy consistency.
- Add ice cubes, we want to make sure the creamed chickpeas are cooled
- Add the juice of half a lemon
- Using a spoon or spatula add in garlic, salt and oil
- Lastly, fold in the tahini
Ingredients for Topping:
- 250g of turnip pickle
- 8g of baby cucumber pickle
- 5gm of cumin
- 10g of tomato, chopped
- 10g of parsley leaves, chopped
- 10g of white onion, chopped
- 30g of broad beans
Method for Topping:
- Finely chop turnip pickle, baby cucumber, tomato and onion
- Chop parsley
- Clean and deep fry the broad beans until crispy
Serving Suggestion:
- In a shallow bowl or dish, add the freshly made hummus
- Make a well in the centre, and add the crispy broad beans
- Top with the finely chopped toppings
- Garnish with parsley and a glug of olive oil
Note: Homemade hummus will lasts 3 in a refrigerator.
About the Chef
Chef Ahmad Alfakier, originally from Syria, has built a distinguished 25-year culinary career in the UAE after moving to Dubai and transitioning from hospitality management studies in Damascus and business administration. He's contributed to the success of notable restaurants like Qbara and Siraj, earned the title "Chef Ahmad," and is a member of prestigious culinary organisations. He's also appeared on Dubai TV and received awards like Best Chef in the Middle East 2015, driven by his passion for innovating Arabic cuisine. Currently, he serves as a corporate executive chef overseeing multiple restaurants.
Samakjé
Nakheel Mall Rooftop, Palm Jumeirah, Dubai
The Link at One&Only One Za'abeel, Za'abeel 1, Dubai
@samakjedubai
