Celebrate Ramadan 2025 in style and create lasting memories with family and friends, using our curated collection of inspiring recipes from renowned chefs and creative mocktail masters in the GCC region and beyond.

Our exciting recipe series provides you with access to some of the most beloved dishes from the best restaurants and five-star hotels in the region. Our readers will be treated to a selection of delicious Ramadan specials, iconic and signature dishes, and refreshing, flavourful drinks that will make this Ramadan Season's family gatherings the most memorable yet.

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Asateer Ramadan tent Chef ali el bourji atlantis the palm 3

Asateer Ramadan Tent Atlantis the Palm 3

Tender Brisket Over Moghrabieh (Serves 6)

Arguably one of the most iconic and well-recognised buildings around the world, the Atlantis The Palm is situated on the edge of Palm Jumeirah in Dubai. A landmark resort, the Atlantis the Palm offers visitors and guests a diverse selection of entertainment options and restaurants, and it is often a prominent host for major events - particularly during Ramadan.

The Asateer Ramadan Tent at Atlantis the Palm, Dubai is a legendary and opulent experience, transforming the resort's beachfront into a sprawling, lavish majlis during the Holy Month. Renowned for its grandeur and authentic Arabian hospitality, Asateer has a festive atmosphere atmosphere, where Arabic and international delights are served alongside live Arabic music. Asateer is not merely a dining experience; it's a cultural landmark, attracting both residents and tourists alike, who seek to partake in the unique blend of luxury and tradition that defines this extraordinary Ramadan tent.

Served on a bed of large, cous cous like moghrabieh pearls, this slow-cooked beef brisket is the ideal choice for a Ramadan meal; this dish is hearty and flavourful, and can serve a large number of people.

You Might Also Like: Recipe: Chicken Shawarma Paella from Atlantis the Palm's Asateer Ramadan Tent

Tender Brisket Over Moghrabieh (3)

Ingredients for Chicken Broth:

1kg of chicken breast
1 litre of water
200g of red onion
100g of carrots
100g of celery
20g of black pepper seeds
20g of cardamom, whole
20g of cinnamon sticks
20g of salt
10g of cloves
2 bay leaves

Cooking Method:

In a nonstick pan, saute the shallot onions until golden brown for a few minutes on a high heat, drain and set aside
In the same pan, add the chicken breast, and fry for a few minutes until the colour changes
Transfer the chicken to a stock pot, add the large onion, carrots and whole spices
Add hot water to the stock, bring to the boil and simmer for about 45 minutes
Once the broth has finished simmering, remove the chicken breasts
Roughly shred these chicken breasts, cover and set aside

Ingredients for Moghrabieh:

500g of Moghrabieh pearls
500g of onion shallot, peeled
250g of chickpeas, boiled
100g of butter
20g of caraway, ground
20g of cinnamon powder
20g of salt

Cooking Method:

In a deep pan add the Moughrabieh Pearls in the butter for a few minutes
Add the ground caraway, cinnamon powder and sautee for another 2 minutes
Add half of the peeled onion shallots
Slowly pour on the chicken broth to cover
Bring to the boil and add salt, chickpeas and more both or boiling water, if necessary
Reduce the heat to a simmer, and cook for at least 30 minutes

Ingredients for Beef Brisket:

1kg of beef brisket
200g of large onion, sliced
240g of beef broth
240g of tomato paste or barbecue sauce
30g of Worcestershire sauce
30g of soy sauce
30g of olive oil
18g of salt
18g of black pepper
18g of smoked paprika
18g of garlic powder
18g of onion powder
12g of brown sugar
12g of garlic (or 4 cloves), minced
1.5g of cayenne pepper (optional)

Cooking Method:

Pre-heat your oven to 163°C (or 325°F).
Pat the brisket dry, and season generously with salt and black pepper on all sides.
In an large, over safe pot or Dutch oven, heat the oil over a medium-high heat. Sear the brisket for 4 - 5 minutes on each side, until browned. Remove from the heat, and set aside.
Reduce the heat to medium, and add the onions, carrots and celery. Saute for 5 minutes until the vegetables are slightly softened. Stir in garlic, and cook for another minute.
Add the sugar, smoked paprika, garlic powder, onion powder and tomato paste or barbecue sauce and stir for 1 - 2 minutes.
Still over the medium heat, return the brisket to the pot and add the beef broth.
Add Worcestershire sauce, soy sauce, and bay leaves. The liquid should cover about 2/3rds of the beef brisket.
Cover with a lid and transfer to the pre-heated oven.
Braise for 3 - 4 hours, flipping the brisket halfway through, until the meat is 'fork tender'.

About the Chef

Chef ali el bourji atlantis the palm 1

A culinary expert in modern Arabic cuisine, Ali El Bourji is the Executive Arabic Chef at Atlantis Dubai and the creative talent behind Ayamna, a leading Lebanese restaurant. His role at Atlantis, The Palm since 2008 has involved curating menus for various properties, including the renowned Asateer tent, where he has managed catering for large-scale events. He was pivotal in the 2023 culinary launch of Atlantis The Royal and its "Feast of Dreams." Chef Ali has also shared his skills on MasterChef Arabia and frequently cooks for high-profile figures.

@alielbourji

Make a reservation for Asateer Ramadan Tent

Atlantis the Palm, DubaiIftar at Asateer daily from sunset to 8:30pm, Suhoor at Asateer daily from 10pm - 3am
Crescent Road, The Palm Jumeirah, Dubai
@atlantisthepalm
atlantis.com

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