Make it special

RAMADAN at Bahrain's Movenpick Hotel means the special delights offered up by Arabic chef Wissam George Azar.

Lebanese national Chef Wissam, 30, began his culinary career at the Al Bustan Hotel, Beit Merry, Beirut, before moving to the Summer Land Hotel and the Officers Club, Beirut.

He took up the position of chef de partie at the Sheraton Kuwait in June 2001 and came to Movenpick, Bahrain in September 2006 as senior sous chef.

As well as taking care of the cold kitchen he is also responsible for planning and organising food festivals with the executive chef.

And his specialist Arabic experience will come into its own with the Iftar and Ghabga buffets during the Holy Month of Ramadan.

The special Ramadan dish Chef Wissam has chosen to share with GulfWeekly readers is Mughrabiah Chicken.

A well-stocked Iftar buffet with traditional Arabic dishes and special Ghabga events will be part of this year's Ramadan celebrations at the Movenpick.

With flavours and tastes from different regions, Movenpick offers a feast for the taste buds available from sunset onwards in Silk's Restaurant.

Also the Al Mujan Ballroom will be available for Gabgha and Iftar groups for friends and family with prior notice.

For further details and reservations call 17460000.

Mughrabiah Chicken

Ingredients:

1kg Whole chicken

800gm Mograbiah balls (maftool)

500gm Lamb leg meat

300gm Chickpeas

200gm onion/shallot

10gm Salt

30gm Mograbiah spices

30gm Cinnamon powder

30gm Karawi spices

100gm Butter

100gm Plain flour

Method:

Roast the chicken, boil the lamb and onion until cooked well.

Boil the chickpeas separately.

Keep the stock from the boiled lamb to make the sauce.

For the sauce cook the butter and flour together to form a roux until it is dark brown, add the spices and the stock and salt to taste.

Arrange the boiled lamb and chick peas in a dish and top with the roasted chicken.