Feasting royally follows fasting!

Feasting after fasting is an integral part of the Holy Month of Ramadan - a time of joy, love and gathering with friends and family.

Accentuating the essence of the fare is the typical flavours and dishes of Bahrain and the Ritz-Carlton, Bahrain Hotel and Spa is among a host of the kingdom's top destinations aiming to offer authentic tastes of Ramadan sprinkled with a few surprises.

The man behind the Iftar spread - dishing out a combination of original Bahraini and Oriental recipes - is endearingly referred to as 'Abbas Ouzi' by his colleagues.

The name stuck after Abbas Ebrahim, a Junior Sous and Oriental Chef, received a memorable comment from a member of the royal family.

Chef Abbas, 34, from Sanabis, explained: "The best compliment I have ever received was by Shaikh Rashid bin Khalifa Al Khalifa who dined here and tasted our famous Bahraini dish, ouzi.

"He told me that the ouzi I prepared was the best one he has ever eaten. I felt so good!"

Explaining that the ouzi was one of the region's oldest dishes prepared with charcoal and sand on bare grounds, he said that his love for the dish was developed by watching his mother cook.

He said: "I used to sit on the kitchen slab and watch her while she prepared a meal and she would slap my hand every time I tried to lean and pick up something from the pot.

"She would tell me that she had no issues with me eating the food, only if I reached out into the pot as it would burn my fingers.

"From the age of 14, she started showing me how to cut and chop vegetables properly and during the training I cut my fingers several times before mastering the technique.

"I soon realised that as much as I loved to eat, I also very much enjoyed to cook!"

Chef Abbas then joined his cousin who owned a village restaurant in Karranah offering local food for local tastes. He said: "I also learned butchery from my uncle who worked at the Sitra Fresh Meat."

Joining Le Meridian in 1999 gave him the chance to further enhance his skills under the training and watchful eyes of French chef Antonie.

Chef Abbas said: "He said - 'know the meat you are cooking'. He told me that the basics of all food start from the cut of the meat."

In 2008, he was asked to take over the Oriental Kitchen adding to his responsibilities of managing the Arabic menu as well as barbecues and Iftar buffets.

Chef Abbas also advanced his culinary skills with training sessions in Dubai and Singapore.

Personally, Chef Abbas prefers Indian, Sri Lankan and Thai cuisine as well as his homeland recipes. He remembers celebrating Ramadan during his childhood days by breaking the fast with Iftar and then reading the Quran before leaving home to visit every single home in the village.

Chef Abbas said: "At the Ritz-Carlton we have a similar relationship with the staff and our guests - it is like one big family. It is this comfort and warmth that I love most about working here and I would never want to go to any other hotel."

This year the hotel is hosting three main tents on its private island providing Iftar and Ghabga with traditional entertainment, an exhibition area and another for prayer.

The hotel is partnering with marketing and event management company Muse Media for the season entitled 'Fawanees Ramadan'. It will offer a variety of Islamic cultural activities, as well as regular catering delights with the tent interiors fashioned in Bahraini couture.

Entertainment will comprise of 'Hakwati' - traditional performances, classical musicians, as well as prominent Arab poets and celebrities. Miss Najma, a local traditional artist, will be conducting 'Um Kalthumiyat' for the event. This tent also features pergola seating areas for groups.

The exhibition area tent will feature exhibitors from countries across the region such as Syria, Lebanon, Morocco and Egypt displaying national products and promoting their cultures.

The prayer tent, with separate sections for men and women, will be situated at a distance from other activities to allow for focus and devotion.

The Iftar and Ghabga tent will be accepting guests throughout the Holy Month of Ramadan. Iftar is available from sunset and Ghabgha from 9pm onwards until 2am.

Rates for buffet from Sunday to Wednesday are BD27 per person and from Thursday to Saturday is BD29 per person.

Muse Media and the hotel say they will donate a 'generous percentage' of revenue generated to four different and carefully selected charities each week.

The Ramadan menu will include specialties such as lamb ouzi with dakkos, dajad bil kouzbara, dajaj bil forn, shish baraq, lamb machbous, potatoes salad and vermicelli rice aside from an assortment of beverages and desserts.

Chef Abbas shares his own signature lamb ouzi recipe with GulfWeekly readers.

Lamb Ouzi

Ingredients:

Whole mutton 15kg

Basmati rice 7kg

Saffron threads 5gm

Spine seed 100

Tomato sauce 1ltr

Cumin 20gm

Salt 15gm

Pepper 10gm

Fried cashew 200gm

Direction:

Marinate the lamb with salt, pepper and olive oil and keep in oven for two hours. Cook the rice with the chicken stock and saffron.

Add the cumin to the tomato sauce and pour in the serving saucier. Remove the lamb and place on top of the rice, garnish with pine nuts and cashew.