Born and raised in Bahrain, the award-winning Chef Suman Ali Sayed has become a powerful ambassador for the Kingdom’s culinary heritage on the global stage. Her passion for Khaleeji cuisine is infectious, and she’s brought the region’s flavours to diners in Canada and beyond through her critically acclaimed restaurants.
During her annual visit home to Bahrain, she’s continued a cherished tradition of sharing four special recipes with Bahrain Confidential’s readers. Healthy, satisfying and full of flavour, these dishes will elevate your Ramadan meals at home.
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Ramadan is a sacred month of ibadat, reflection, gratitude, and connection. It reminds us to slow down, eat mindfully, and nourish not just our bodies, but our hearts and souls.
In a month centred on worship and spiritual grounding, spending long hours in the kitchen can sometimes feel overwhelming. That’s why I’ve created this collection of recipes to be simple, nourishing, and deeply rewarding; dishes that honour both your time and your well-being, while still feeling special at Futoor or Suhoor.
These recipes reflect the way I cook – light, balanced, seasonal, and rooted in culture.
I’ve incorporated local Bahraini produce and flavours, taking inspiration from what grows around us and what feels familiar to our homes. Bahrain itself is a beautifully diverse place, a crossroads of cultures, traditions, and tastes and in many ways, these recipes mirror that identity.
They blend regional or neighbourhood influences with modern simplicity, tradition with freshness, and comfort with creativity.
I’ve also designed these dishes to be flexible and forgiving. Home cooks are encouraged to adapt them, substitute ingredients, and add their own personal twist. I strongly believe cooking should feel empowering, not restrictive.
Most importantly, these recipes are family-friendly, perfect for cooking alongside your spouse, children, or loved ones. Turning meal prep into shared time transforms the kitchen into a place of laughter, learning, and togetherness.
To complement these dishes, your Iftar and Suhoor tables can include wholesome additions like dates, dried fruits, oats, or a warming golden milk latte or warm hibiscus (karkadi) tea.
These foods provide natural energy and essential nutrients, without overloading your body with sugar or fried foods, which can make fasting more difficult the next day.
Prioritising lighter, nutrient-rich options ensures your body stays nourished, your energy levels steady, and your fast is both fulfilling and gentle.
For me, Ramadan is a month of family, reflection, joy, generosity, and service. It’s a time when I feel called to cook with intention, to serve my family and loved ones as an expression of love, gratitude, and care.
May these recipes bring ease to your kitchen, lightness to your table, and blessings to your home. Wishing everyone a blessed and peaceful Ramadan.
Ingredients
• 1 cup cherry tomatoes (red, yellow, or mixed), halved
• 2-3 green cucumbers, chopped
• 2 yellow sweet peppers (lightly grilled)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 bunch bageer leaves, finely chopped
• 1 cup local plain labneh
• Juice of ½ lemon
• Himalayan salt, to taste
• Freshly ground black pepper, to taste
• Fresh mint and cilantro sprigs, for garnish
1. In a bowl, whisk the labneh using a hand whisk until light and fluffy. Add a squeeze of lemon juice and mix well.
2. Spread the whipped labneh onto a round or oval serving platter, creating a smooth, generous base.
3. In a separate bowl, toss the halved cherry tomatoes, cucumbers, grilled yellow sweet peppers with olive oil, pounded garlic, Himalayan salt, and freshly ground black pepper.
4. Spoon the tomato mixture over the labneh, distributing it evenly.
5. Finish by sprinkling chopped bageer leaves on top and garnishing with fresh mint and cilantro sprigs. Drizzle acchar oil or chilli oil.
6. Serve with warm khubz or as part of a larger meal.
Tip: Salata means Salad in Arabic. This refreshing salata pairs beautifully with roast chicken, lamb, grilled meats, or rice dishes. It can also be enjoyed on its own with khubz for a light and satisfying bite. An ideal choice for Iftar – nourishing, fresh, and filling without feeling heavy.
• 1 pc guava, diced
• ½ cup grapes, halved
• ½ cup Strawberries, quarters (stem off)
• 1 pc red Gala apple, diced
• 1 pc Granny Smith apple, diced
• 2 bananas (optional – add at the very end to prevent browning)
• 1 pc Pomegranate (de-seeded)
• 1 tsp mango powder/fruit chaat masala / Iraqi Amba powder
• Juice of ½ lemon
• 1 tbsp pomegranate molasses
1. Assemble all fruits and wash thoroughly in cold water before peeling or cutting.
2. Peel apples and pears if desired; leaving the skin on adds extra nutrition and texture.
3. Cut all fruits into small, bite-sized cubes. The cuts don’t need to be perfect, but should be easy to scoop with a spoon when eating
4. Transfer the fruits to a mixing bowl. Sprinkle mango powder (or chaat masala / Amba powder) and add a squeeze of lemon juice. Toss gently to combine.
5. Drizzle pomegranate molasses over the top.
6. Add banana slices only at the very end to prevent mushiness and oxidation.
7. Finish with a generous sprinkle of pomegranate arils.
8. Keep it in the fridge until served.
Tip: This fruit chaat is a perfect dish to enjoy right after breaking your fast, light, refreshing, and packed with natural sweetness, fibre, and nutrients; a wholesome source of natural fructose that energises without feeling heavy. Invite your family to help with prepping the fruits; it turns this recipe into a beautiful shared moment and quality bonding time.
• 2 tbsp oil
• 1 medium white onion, finely chopped
• 2 – 3 garlic cloves, minced
• 2 cans chickpeas, drained and rinsed
• 2 tbsp tamarind paste
• 3 tbsp tomato paste
• ½ cup vegetable stock
• 1 tsp Bahraini Baharat spice
• 1 tsp cumin powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• Himalayan salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
1. Heat a pan over medium heat and add oil.
2. Sauté the chopped onion until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the drained chickpeas to the pan and stir well.
4. Mix in the tamarind paste and tomato paste, coating the chickpeas evenly.
5. Add vegetable stock to loosen the mixture and create a rich, saucy consistency.
6. Season with Bahraini Baharat, cumin, coriander, turmeric, Himalayan salt, and freshly ground black pepper. Stir well.
7. Let the dish simmer for 8 – 10 minutes, allowing the flavours to deepen and the sauce to thicken slightly.
8. Serve warm with plain rice or khubz
Tip: Bahraini Baharatspice is a peppery, strongly flavoured spice blend used in the Middle Eastern & North African cuisine. You can easily find it in any local grocery store. It is a key staple spice ingredient of every Bahraini household.
• 3 tbsp garlic paste
• 2 tbsp ground dried lime (loomi)
• ½ tsp ground ginger
• 1 tbsp freshly ground black pepper
• 1 tsp ground cumin
• 3 tbsp vegetable oil (plus extra for cooking)
• 1 tsp Himalayan salt
• Beef (or chicken) cubes, cut into bite-sized pieces
• 1 cup red cabbage, finely shredded
• 3 tbsp yoghurt
• 3 tbsp chopped fresh cilantro
• 1 tbsp tahini
• ½ lemon squeezed
• Salt and black pepper, to taste
• Pita pockets
• Tamarind sauce
• Fresh bageer leaves (for garnish)
Prepare the Tikka
1. In a bowl, combine garlic paste, ground dried lime, ginger, black pepper, cumin, oil, and salt.
2. Add the meat and massage well so it’s fully coated in the marinade.
3. Cover and refrigerate for 1 – 2 hours (avoid longer, as loomi can over-tenderise the meat).
4. Grill over medium flame or, if sauteing in a pan, add a little oil over medium-high heat.
5. Meat should be nicely charred on the outside and juicy inside.
Make the Slaw
1. In a bowl, mix shredded red cabbage, yoghurt, chopped cilantro, tahini, salt, and black pepper.
2. Toss until creamy and well combined. Chill until ready to use.
Assemble the Sandwich
1. Open a pita pocket and drizzle generously with tamarind sauce.
2. Add the warm loomi tikka.
3. Top with a generous scoop of creamy cabbage slaw.
4. Finish with fresh bageer leaves for a fragrant Bahraini touch. Serve warm.
Tip: Perfect for days when you feel like going the extra mile, especially when family is over. This is a fun, crowd-pleasing dish that delivers familiar comfort flavours with a playful Bahraini twist.
READ MORE: Looking for more recipes by Chef Suman Ali Sayed? Check Out this 2025 Recap
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