There’s a big chance we’ll all be trying some mouthwatering Middle Eastern fare in the next month, with so many Iftar tents springing up around the UAE. It may mean a step into the unknown for many.

But even for the experienced foodie, or seasoned shawarma scoffer, there will be plenty to tickle the tastebuds.

Tradition, geography and history have come together to bring a menu of riches when in comes to our local dishes.

Le Meridien Dubai chef Emad Zalloum has been cooking for more than 12 years, and has put together a real culinary creation for Iftar at Yalumba this year.

During the year Emad is executive chef of popular Lebanese restaurant Al Mijana.

But he is at pains to point out the subtle variations of cuisine across the Middle East.

“When we talk about say Middle East cuisine, well we are talking about many different things. Look at somewhere like Lebanon. The cuisine is similar, but slightly different, to some Middle Eastern food and for example, it’s very different to the cuisine of the UAE.
“We use lots of olive oil, and fresh ingredients. The food here, in the UAE, traditionally uses more Ghee (clarified butter) which we don’t use so much.

But then look again at Lebanese food and you will find it is not so ‘Lebanese’.

“Long ago we got our cuisine from Turkey, the people in Lebanon at the time who taught us how to cook. They left and we would change little bits of our food. For example we make the Hummus slightly different - all the ingredients are the same expect one. There is a Moroccan influence too, it’s like this throughout the region. And with the Ozzi (a popular lamb and rice main dish), once I made it the traditional Saudi way, underground and using sand and charcoal and covering it with banana leaves. It took three hours and tasted lovely!”

Chef Emad has urged us all to take at least one long evening to give the food a try. He says: “Ramadan time is a little bit special, and the menu is very special too.

People are fasting, so they need a lot of different things to eat. So we choose a special menu for Ramadan which is a little different.
“We start with traditional juices, ones you will not normally find until this time of the year like Tamarind. Then we have some cold Mezzeh. Both are extremely important to people fasting, as we get a lot of goodness from the juices and salads. Try the Soujok (a dry sausage) or Fatteh from the hot Mezzeh, these are also very popular, regional favourites. And then after another break, try a main course.

“The most important dish is lamb Ozzi, which is oven cooked with rice.

But there are many other types of main dish. The Middle Eastern cuisine in general is very healthy with fresh lamb, chicken and lots of fresh fish. We have lots of shrimps, lobster, crab, and hammour.”

Iftar is sounding more tempting by the minute. But it doesn’t end there.

“Of course sweets are also very important in Ramadan too, like in any part of the year,” jokes Emad. “There are so many sweet treats, think of things like Baklawa and Kounafah. They are not special just for Ramadan but all the year round too. There are so many different things, actually it is important to take your time and think about your breaks.”

Chef Emad’s Ramadan recipe
Tabouleh Salad

Ingredients:
2 bunches of fresh parsley
2 tablespoons of fresh mint
1medium white onion
6 medium tomatoes
1 tablespoon salt
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation:
Soak bulghur in cold water for 15 minutes until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Chop the parsley, mint; onion and tomato
Mix all ingredients, add the salt, pepper, lemon juice, salt and olive oil.
Line serving bowl with romaine lettuce