Traditional Arabic fare

TO Josef Umenberger, executive chef at the Banyan Tree Desert Spa and Resort at Al Areen, Ramadan means going back to Bahraini basics to come up with a feast that's a little different from the standard Iftar fare.

Chef Josef came to the island in January having been executive chef at the Royal Hayat Hospital in Kuwait.

He began his career in his native Austria and has worked with five star hotel groups such as JW Marriott, Hyatt and Shangri-La across the world in locations from the Bahamas and the United States to Germany and the Phillipines.

With more than 26 years' experience and having also worked in Dubai, Chef Josef is well acquainted with the traditions of Ramadan.

But he decided that, for this year's feast he wanted to really personalise the offerings using traditional Bahraini herbs, spices and flavourings.

Chef Josef said: "This is the third Arabic country where I have spent Ramadan and much of the food is similar with very traditional dishes being served.

"I wanted to make something particularly Bahraini so I got a recipe book and went back to basics to create tastes which are truly of the island."

Chef Josef said his favourite food to cook would be fish dishes with a slightly Lebanese influence and for his special Ramadan recipe he has chosen Al Legamat - fried dumplings in syrup.

This year, the team at the Banyan Tree Desert Spa and Resort, Al Areen, have come up with a range of dining options for the traditional Ramadan Iftar and Ghabgha meals and family gatherings.

There is a special Ramadan CafŽ way up in the Arabian-styled tower of Vertigo with starlit views across the desert where Ghabgha diners can enjoy an outstanding a la carte menu.

As the long day of fasting draws to an end with Maghrib, families are invited to gather their loved ones together in the contemporary Lobby Lounge to enjoy a lavish selection of freshly prepared fruit juices and customary dates before heading on to the formal Iftar buffet.

During the course of Ramadan, Rimal restaurant takes on a traditional Arabic theme offering guests an extensive Iftar buffet of both local and regional Middle Eastern dishes.

It is also possible to book exclusive private Iftar/Ghabgha meals in the Tamarind restaurant, with its traditional majlis area, and also the ballroom.

l For details call the Banyan Tree on 17845000 or visit www.banyantreespa.com/bahrain/ index.php

Al Legamat sweet - fried dumplings in syrup

Ingredients

3 cups sieved all - purpose flour

1 cup sieved fine brown flour

2 teaspoons instant dry yeast

1 teaspoon sugar

1/2 cup warm water

1/2 teaspoon cardamom powder water to make a semi - liquid dough (approximately 2 - 2 1/2 cups) a few saffron threads or a pinch of saffron powder soaked in

2 tablespoons rose water

oil for frying

Preparation

Prepare the Syrup as described below.

Dissolve the yeast and teaspoon sugar plus tablespoon flour in 1/2-cup warm water. Cover, set aside in a warm place for 5-10min., until a froth forms on the top.

In a large mixing bowl, mix the flour and cardamom, make a well in the centre, pour in the yeast mixture and two tablespoons rose water. Mix, gradually adding warm water while mixing until a loose dough is formed with a consistency similar to that of thin yogurt. Mix well to remove any lumps. Use an electric mixer, if necessary.

Cover the bowl with plastic wrap or a towel wrung out in boiling water. Allow the mixture to rise for three to four hours. in a warm place or in a closed oven.

Mix lightly by hand. Heat oil in a deep frying pan.

Reduce heat to medium. Wet right hand fingers with cold water, take a small piece of the thick batter and roll between the thumb, pointer and index finger to form a small ball.

Place hand over the oil, slide the thumb along the index and the pointer fingers, dropping the ball into the hot oil.

Repeat until the surface of the oil is covered. Avoid over filling the pan to prevent the expanded balls from sticking to each other as they rise.

Turn the legamat while frying to obtain an even golden colour.

Test the inside of one of the golden legamat and if not cooked, reduce heat to prevent from browning from the outside while the inside is not completely cooked.

Remove the golden legamat from the oil using a perforated spoon; shake the spoon to get rid of excess oil.

Drop into syrup. Use another perforated spoon to turn the Legamat a few times in the syrup. Remove from the syrup and allow the Legamat to stand in a strainer to drain off excess syrup. Avoid packing the hot Legamat on top of each other to prevent them from becoming soggy.

Serve with Arabic Coffee

For Al Sherah sugar syrup:

4 Cups sugar

2 Cups water

2 Teaspoons lemon juice

3 whole cardamoms, partially opened a few saffron threads or a pinch of saffron powder soaked in

3 Tablespoons rose water

Preparation

In a saucepan, combine the sugar and water, stir on a medium heat until the sugar has dissolved, skim off the white froth as it forms.

Stir in lemon juice, add cardamom. Boil until the syrup thickens and pours from a spoon in a continuous flow (about one minute).

Remove from heat, add rose water and saffron. Use hot or cold, as required.