From fruity, summer-inspired mocktails to indulgent, restaurant-quality dishes, this Ramadan Season, we're sharing an exclusive selection of delicious recipes from some of the most celebrated chefs and most sought-after restaurants from across the Gulf Region.
Whether you're hoping to impress your guests with a dish from your favourite restaurant, or want to add a new meal to your regular recipe repertoire, this curated selection of tasty dishes will become your go-to guide for great eats this Holy Month, and beyond.
Adana Kebab (Serve 4)
Located within the Delano Dubai, Blue Door offers guests a memorable coastal dining experience with fine Anatolian cuisine and stunning waterfront views. The restaurant's chic yet relaxed garden-like outdoor seating area features plush white furnishings against lush greenery and of course, a whimsical blue door accent, creates a Mediterranean-inspired ambiance. Celebrating the culinary traditions of coastal Anatolia, Blue Door, curated by Chef Zulfikar Cambaz, blends tradition and innovation in dishes, inviting guests to savour the harmony of land, sea, and culture with an array of traditional mezze and grilled specialties. Each dish is crafted to reflect the vibrant culinary history of the region in a timeless setting.
Originating from Adana in southern Turkey, the Adana Kebab is a wholesome and much-loved Turkish dish; its spicy, flavourful profile reflects the deep culinary heritage of Anatolia, a region shaped by centuries of history, trade, and migration. Ideal for the Ramadan Season as you entertain friends and family, this kebab dish is a cultural symbol of hospitality and shared dining experiences, embodying the communal spirit of Anatolian life where families and friends regularly gather to enjoy food and conversation.
Ingredients:
For the Adana Kebab
- 600g of lamb, rib and leg meat, deboned and sinew-free
- 100g of lamb tail fat
- 10g of crushed red pepper flakes, choose a spice-level based on your preference
- 10g of salt
- 5g of ground red pepper
For Serving
- Lavash bread
- Grilled tomatoes
- Grilled green peppers
- Parsley, sumac, and onion mix (sumac onion salad)
- Lemon wedges
Cooking Method:
- Prepare the meat: chop the lamb meat and tail fat into small pieces.
- Using a zırh knife, finely mince the meat and fat until well combined. (Don't use a meat grinder!)
- Add the crushed red pepper flakes, ground red pepper and salt. Mix well.
- Let the meat rest in the refrigerator for at least 2-3 hours, but preferably overnight.
- Shape the kebab: lightly grease the skewers and take a handful of the minced meat mixture, and press it onto the skewer. Shape into a long, thin kebab.
- Be sure to rotate the skewer as you press the meat on, to ensure even distribution.
- Pre-heat a charcoal grill to a medium heat.
- Grill the kebabs, turning them frequently, for about 10-12 minutes, until cooked through.
- Grill the tomatoes and green peppers on the charcoal grill, alongside the kebabs.
- And serve: place the kebabs on lavash bread to absorb the juices.
- Serve alongside the grilled vegetables and sumac onion salad, with wedges of lemon on the side.
Blue Door by Delano
Open daily from 5pm - 1am
Delano Dubai, Bluewaters Island, Dubai 120253
@bluedoorbydelano
