Host your own iftar

Head chef's help you break the fast at home with these two recipes.

Bahrain chefs Jagath of Bayti Restaurant and Susy Massetti of Masso and The Palace Boutique Hotel, share their recipes to help you break the fast at home with a meal that’s sure to impress.

Pan-seared safi with fruit sauce and muhammer rice
Recipe by executive chef Jagath of Bayti Restaurant

Serves one
For the fish
280g safi (local fish)
20g tomato paste
10g ginger-garlic paste
10ml fresh lemon juice
5g turmeric powder
3g Arabic spice masala
3g dill leaves
3g coriander leaves
3g salt
3g pepper

For the muhammer rice
40g sugar
100g of pre-cooked long-grain rice
Pinch of cardamom powder

For the fruit sauce
10g of salted butter
2g dried apricots
2g prunes
2g raisins
5ml of fresh lemon juice
Pinch of sugar

Method for the fish
• Slit the fish in the centre, ready to marinate.

• In a separate bowl, add the rest of the ingredients for the fish and combine to make a smooth paste.

• Season the fish with salt and pepper, then rub on the marinade.

• Allow to marinate for one hour.

Method for muhammer rice
• Heat a pan over a medium heat and add sugar to caramelise it.

• Stir in the cooked rice as you sprinkle in a pinch of cardamom powder. Cook the rice until the caramel is completely absorbed.

Method for the fruit sauce
• Melt the butter in a pan and add all the dried fruits. Sauté well.

• Season the mix with lemon juice and a pinch of sugar, then remove from the heat.

To serve
• Grill the marinated safi in a pan, searing it for four minutes on each side on a medium heat.

• Place the Muhammer rice in a pyramid mould and release it onto the plate.

• Place the fish on top and drizzle the fruit sauce on top.

• Garnish with caramelised lime and cherry tomatoes. Serve hot.

Honey Beehive
Recipe by Chef Susy Massetti of Masso and The Palace Boutique Hotel

Serves six to eight
For the dough
3 cups flour
5 tbsp powdered milk
¼ cup oil
¼ cup sugar, granulated
1 tbsp instant yeast
1 tsp salt
1 tbsp baking powder
Lukewarm water (as much as needed
to form a soft, slightly sticky dough)

For the sugar syrup
½ cup sugar, granulated
½ cup water
½ cup honey

For the filling
250g cream cheese

For the egg wash
1 egg yolk
1 tbsp milk
Black and white sesame seeds,
to garnish

Method for the dough
• Mix all dough ingredients together to form a soft mixture. This shouldn’t take more than ten minutes.

• Place in a lightly oiled bowl and cover with lightly oiled plastic wrap.

• Let it rise in a warm place (23-25°C) until it’s doubled in size. Two hours should be enough, but it could be less or longer depending on the temperature of your kitchen.

Method for the syrup
• Boil the sugar in a saucepan with water for about 15 minutes or until slightly thickened. Add honey and mix well.

To serve
• Preheat the oven to 180°C before shaping the dough into small balls (the size of a small apricot) and stuff them with the cream cheese.

• Starting from the centre, place the balls in an oiled pan next to each other until it looks like you’ve formed a beehive.

• Brush with the egg wash and sprinkle with black and white sesame seeds.

• Bake until golden brown (about 18 to 20 minutes).

• Pour the syrup over and cover with foil to let it soak. As a variation, add rose water to the dough mix and three tablespoons of rose jam to the cheese stuffing and rose water to the syrup. Sprinkle with crushed pistachios instead of sesame seeds.

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