Friday, September 17
02:21 AM

Chef Faisal al Deleigan’s Ramadan 2021 dishes

13 Apr 2021


East Lentil Soup


20g butter           

¼tsp garlic powder

40g white onion 

60g soaked red lentil

¼tsp sea salt 

¼tsp cumin powder

¼tsp turmeric powder 

1 whole black lemon 

1/8tsp lemon salt 

350ml water 

For garnish:

1tbsp whipping cream          

1tsp dry rose

1 pinch sumac    


Soak the lentil for 10 minutes. In a pot, add butter, cook the onion for 1 minute, add all the remaining ingredients, cover and let it simmer until the lentils are soft and cooked well. Remove the black lemon and blend the soup until it is smooth. Serve in a bowl garnished with a a drizzle of whipping cream, a sprinkle of sumac powder and a dressing with dry rose.

Muscat Chicken Rice


35g butter                     

50g red onion     

50g tomato 

1tsp garlic 

½tsp ginger         

½tsp red chilli powder

¼tsp white sugar

½tsp garam masala       

½tsp cumin powder     

50ml water 

80ml cooking cream    

½tsp sweet paprika                

½tsp salt

½tsp turmeric powder

100g grilled chicken

200g rice

For garnish:

2g fried bagel      

1 pinch sumac powder 

½tsp chopped coriander


Heat a pan and add butter, ginger, garlic, onion and tomato. Saute, then add water and cook for 5 minutes. Blend this to form a smooth gravy. Add the gravy to the pan, and add cooking cream and all the spices. Cook for 5 minutes.

Then, on a medium flame, heat 350 ml water to a boil. Add soaked rice along with 5g butter, ¼tsp turmeric powder, ¼tsp salt,  and ¼tsp garam masala, and cook covered for around 18 minutes or until rice is tender and water is absorbed.

Serve on a plate – put the rice on the side with the sauce and grilled chicken and garnish with bagel, sumac powder and chopped fresh coriander.

Salalah Salad 


20g frozen lettuce 

10g mixed lettuce 

5g rocket leaves 

5g cherry tomato                   

30g roasted pumpkin 

5 pumpkin seeds          

1tsp fresh dill     

10g feta cheese 

For Tahini sauce

1tbsp tahini                            

2tbsp yogurt                 

½tsp lemon juice 

1/4tsp zatar         

1tbsp water                   

1 pinch garlic powder

1 pinch sea salt

1 pinch black pepper

1tbsp olive oil    


For Tahini sauce: whisk all the ingredients until they get thick and smooth.

To roast pumpkin, preheat the oven at 250º C. Place a sheet of butter paper on the oven tray, place the pumpkin slices, brush them with olive oil, sprinkle salt, pepper and cinnamon powder. Bake for 20 minutes. 

To plate, on the side of a serving plate, drop 5 big dots of Tahini  sauce and top with sumac powder. Beside it, place green leaves, cherry tomato, and roasted pumpkin. Add feta cheese and garnish with fresh dill and pumpkin seeds.


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