In the spirit of generosity and togetherness that defines the Ramadan Season, we are delighted to share a curated selection of exceptional recipes.
This collection of indulgent, wholesome and interesting recipes features culinary creations from some of the most esteemed chefs, renowned restaurants and top-rated luxury hotels across the Gulf Region, allowing you to recreate the vibrant flavours and heartwarming experiences of Iftar and Suhoor in your own home, sharing these dishes with family, friends, and cherished guests.
Lamb Ouzi with Oriental Rice
As the sun sets and Iftar begins, one dish always takes centre stage for Executive Chef Devid Di Benimeo at Jumeirah Beach Hotel’s Ramadan Garden, the Lamb Ouzi.
A true labour of love, the meat is carefully marinated and gently massaged, allowing rich spices to infuse every bite. The warmth of cinnamon, the punch of cardamom, and the sweetness of dried fruits balance beautifully with the lamb’s deep, comforting richness. Served over fragrant oriental rice, studded with a medley of premium nuts, it’s a dish that embodies tradition and indulgence. A side of tangy pickles cleanses the palate, while velvety hummus and freshly baked pita from the wood-fired oven complete the experience.
Lamb Ouzi is a celebration of flavour, heritage, and the spirit of Ramadan. A time-honoured dish found in every home, bringing friends and family together to share the warmth and togetherness of the season.
Ingredients for the Lamb Ouzi:
- 7 – 9 kg whole lamb
- 1.5l yoghurt
- 200g salt
- 120g black pepper
- 100g seven spices
- 50g turmeric
- 30g cinnamon powder
- 10g cinnamon sticks
- 10g bay leaves
Ingredients for the Oriental Rice:
- 7 litres of water
- 5kg basmati rice
- 3kg minced lamb minced
- 2kg chopped red onion
- 500g mixed nuts for garnishing
- 250g ghee
- 200g salt
- 120g seven spices
- 70g black pepper
- 30g cinnamon powder
Cooking Method:
- Begin by marinating the whole lamb in a fragrant blend of dry spices and yoghurt, ensuring every part is coated.
- Place the lamb in a deep pan with five litres of water and a mirepoix of carrots, onions, leeks, cinnamon sticks, and bay leaves.
- Cover tightly with aluminium foil and slow roast at 170ºC for two and a half hours, allowing the flavours to meld and the meat to become tender.
- For the oriental rice, soak basmati rice in water for 20 minutes.
- As you are soaking the rice, melt ghee in a large pot and gently sauté chopped onions for 10 minutes until golden and fragrant.
- Add minced lamb along with the aromatic blend of spices into the rice, cooking slowly for 20 minutes to enhance the depth of flavour.
- Pour in the water, and once it reaches a boil, add the drained rice, cooking over high heat for 10 minutes.
- Cover the pot with aluminium foil , turn off the heat, and let it rest for 25 minutes. This will allow the rice to absorb all the rice flavours.
- To serve arrange the fragrant oriental rice on a traditional ouzi platter, carefully placing the whole roasted lamb on top.
- Garnish generously with toasted mixed nuts and freshly chopped parsley, then serve alongside a cooling cucumber yoghurt sauce for the perfect balance of flavours and textures.
Ramadan Garden at Jumeirah Beach Hotel,
Until March 29, Iftar from sunset until 8:30pm, and Ghabga Buffet from 9:30pm - midnight
Jumeirah Street, Umm Suqeim 3
@jumeirahbeachhotel
jumerirah.com
