Sheraton lays out its feast

As the island keeps busy preparing gourmet treats during the Holy Month of Ramadan, the Sheraton Bahrain Hotel is inviting guests to its special Iftar buffet at the Awali Ballroom with a wide range of Arabic, European and far eastern cuisine.

Sous chef Francis Gomes, who has been cooking up a feast at the hotel for the past 19 years, said the Sheraton's new tent has been swarming with fast-breakers daily.

He said: "We have received good comments on the large variety that we are offering this season.

"Aside from the tent, our fresh attractions this year include live cooking stations where diners can watch while their pastas, shawarmas, kebabs and pancakes are prepared."

The buffet consists of a selection of traditional and international preparations including 14 different kinds of hot and cold Lebanese appetizers or mezza, 10 different European salads and four types of Asian salads.

The soup station offers special soups for the day with various condiments. The bread station offers Arabic, Iranian and Indian breads in different sizes and tastes alongside assorted rolls and white bread.

Fresh fruit juices typical during Ramadan are also on offer such as 'kamardine' or apricot juice, 'jallab' made of rose water and fruits, 'karkade' made of dried flowers, laban or butter milk and 'tamarindi' alongside a basket of assorted fresh and dried fruits such as dates, figs, prunes and apricots.

The shawarma station prepares fresh beef and chicken shawarmas.

For the main course the diner can decide from a huge range of Ramadan favourites such as majbous, madroubah, lamb thareed, chicken and meat biryani, beef tenderloin, fish fillet tahina, lamb with green beans, stuffed zucchini with yoghurt, grilled chicken with lemon and garlic, fried beef with shitake mushrooms and oyster sauce, roasted turkey, glazed sweet potatoes, fish fillet orly, chicken jalfraizi, veal ragout forestiere, lamb osso bucco, dal palak, ouzi, khoosa bin laban, shish barac, omo, kibbi bin laban and Iranian favourites such as khoresht gormeh sabzi, chelo and jujeh kebab.

The desert section serves traditional favourites such as umm ali, baklawa and basbousa alongside cakes, pastries, fruit salads, crepes, ice cream and cream caramel.

Freshly brewed Arabic coffee is also served.

Chef Gomes shares one of his favourite Ramadan special recipes for GulfWeekly readers.

Shaikh Al Mehshi

(Serves two persons)

Ingredients:

Egg plants 400 gm

Minced lamb 200 gm

Onions (chopped) 75 gm

Whole tomatoes (sliced) 2

Tomato puree 200 gm

Pine seeds 40 gm

Corn oil 50 gm

Lamb stock 2 cups

Parsley (chopped) 25 gm

Salt to taste

Spices:

Cinnamon powder 10 gm

Cumin powder 10 gm

White pepper powder 10 gm

Method:

Wash egg plants. Remove the head. Carve out the inside portion to make egg plant cups.

Heat corn oil in a pan. Once oil is heated add egg plants and deep fry until they are half cooked.

Remove egg plants from oil. Keep aside.

In a frying pan pour some corn oil. Once oil is heated add onions and fry until they turn pink. Add some pine seeds to the onions, fry for a minute. Now add lamb mince to the onions.

Stir fry lamb for two minutes. Now add half portions of all the spice powders (keep the other half for later use). Add salt and fry lamb again for four minutes. Keep aside this lamb mixture.

In a small pan add tomato puree and lamb stock. Let this mixture boil for two minutes. Add the rest of the spice powders and salt to this mixture. Continue boiling for four minutes on low heat. Sauce for the eggplants is ready.

Stuff the egg plant cups with the lamb mixture and top each egg plant cup with a slice of tomato each.

Now in a baking tray pour the sauce prepared with tomato puree. Place egg plant cups on this sauce.

Put this baking tray into the oven and bake for 10 to 15 minutes at 180 degrees.

Place egg plants in a plate and garnish with pine seeds and parsley.