The H Dubai > Blog > DIY with H | Ramadan recipes

DIY with H – Ramadan Recipes


By Gabrielle Chaux


This Holy month, our chefs at The H Dubai are excited to share with you their favourite and not to mention delicious Ramadan recipes that will please your taste buds. These recipes are easy to make at home and perfect for a full immersion in the Ramadan traditions.


Whether you are planning to host Iftar at your place with family or friends or seeking new ideas for your daily food preparation, check out these tasty recipes and let’s impress your guests:


Ingredients (Serves 1)


  • 1 tablespoon of olive oil
  • 1 white onion
  • 2 medium carrots
  • 1 small potato
  • 5 cloves of garlic
  • 5 cups of red lentil
  • 2 teaspoons of cumin powder
  • 1 teaspoon of turmeric powder
  • 1 squeezed lemon
  • Salt and pepper to taste



  1. Peel and cut the onion and potato into dices. In addition, peel and mince the garlic cloves.
  2. Heat olive oil in a heavy bottom pan. Add minced garlic and onion and sauté until translucent.
  3. Add carrots and potatoes and cook these ingredients until soften.
  4. Add the turmeric and cumin powder and stir all ingredients together.
  5. Add the soaked lentils, hot water, salt, and pepper as desired.
  6. Let the preparation cook for 15 to 20 minutes.
  7. Remove the pot from the stove and use a blender to mix all ingredients together.
  8. If needed, adjust the consistency by straining the soup.


How to serve the lentil soup?


It should be served hot, and a trickle of olive oil can be added on top to enhance the flavor. It is traditionally served with fresh lemon wedges and crispy pita croutons.


Ingredients (Serves 1)



  • 1 head of romaine lettuce
  • 1 large vine-ripe tomato
  • 2-3 cucumbers
  • ½ bell pepper
  • 5 radishes
  • 2 green onions
  • ¼ cup of fresh parsley



  • 3 tablespoons of olive oil
  • 2 tablespoon of lemon juice
  • 2 grated garlic cloves
  • 1 teaspoon of sumac
  • 1 teaspoon of pomegranate molasses
  • ½ teaspoon of dried mint
  • ½ teaspoon of Kosher salt
  • Black pepper


Fried Pita bread:

    • 1 large double ply pita bread, diced beforehand
    • 3 tablespoons of olive oil
    • Kosher salt
    • Freshly cracked black pepper



For the salad: Dice the vine-ripe tomato, bell pepper, cucumbers, and radishes. Then, chop the romaine lettuce, green onions, and parsley. Place all these ingredients in a large serving bowl.


For the dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Slowly pour the olive oil while whisking continuously until the mixture is emulsified. Season with salt and pepper. Set aside.


For the pita bread: Put the olive oil in a large skillet on a medium heat. Add the pita bread and season with kosher salt and freshly cracked peppers. Cook for 5-7 minutes and stir frequently until the pieces of bread become crispy and golden in color. Set aside.


How to serve Fattoush?


Pour the dressing on top of the salad and add the fried pita bread. Gently toss everything together before serving.


Ingredients (Serves 1)


  • 100 gm of baked puff pastry
  • 250 ml of milk
  • 50 gm of white sugar
  • 1 tablespoon of vanilla essence
  • 2 tablespoons of rose water
  • 10 gm of sliced and roasted almonds
  • 10 gm of roasted pistachios
  • 10 gm of golden raisins
  • 100 gm of heavy or whipped cream



  • Preheat the oven to 200 degrees C
  • Break the puff pastry into pieces and place it in a large bowl
  • Pour the milk into a saucepan and stir in the sugar and rose water. Heat until the milk slightly starts to boil, add the vanilla essence.
  • Pour the mixture into the bowl of puff pastry and stir it gently until the pastry is soaked.
  • Add the roasted almonds, pistachios & golden raisins. Keep it aside.
  • Whip the heavy cream with 25 gms of white sugar until it becomes soft.
  • Pour the mixture onto a baking dish and bake the preparation for 12-15 minutes at 200 degrees C until the top starts to have a brown or golden tint.


How to serve Umm Ali?


The dessert can be garnished with the remaining raisins, pistachios & almonds and it must be served hot.


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