As is the case with most traditions, our Ramadan Guide is incomplete without a delightful selection of recipes that bring to life a flavourful melody, setting the tone for your Ramadan festivities at home.
Born and raised in Bahrain, Chef Suman Ali Sayed’s culinary journey is marked by a deep passion for Khaleeji cuisine and authentic flavours from the region presented to her diners in Canada. This Ramadan, Chef Suman shares four of her favourite Ramadan dishes, prepared at home. From a savoury Bahraini Chaat to Labneh Badinjan and Beef Qheema – give her recipes a shot the next time you’re preparing an evening feast for the family.
Home is not just a place; it’s a feeling, an embrace. It’s the food I grew up with, the flavours that shaped my childhood, and the memories carried in every cherished recipe.
Despite accolades and recognition—with hopefully more to come—my favourite meals remain simple, personal, and steeped in tradition. They are the dishes lovingly prepared by my mother, sisters-in-law, and friends. No matter how intricate the fine dining dishes I create, nothing compares to the warmth of a home-cooked meal, meant to be shared.
Food, to me, is a love language; an offering of heart, history, and care. My culinary approach reflects this – a blend of Bahraini ingredients enriched by global influences. Our land’s rich agricultural heritage, infused with spices from centuries of trade, creates a cuisine that is deeply rooted yet ever-evolving.
Bahraini food is a dance of flavours… a meeting of sea and desert, pearl divers and spice traders. From fragrant saffron and rosewater to the earthy depth of turmeric and dried limes, every ingredient tells a story. When blended with Middle Eastern and South Asian influences, the result is something uniquely beautiful; a reflection of our shared histories.
In our culture, we sit together. We share. We eat with our hands—a practice that fosters connection and mindfulness. These traditions are not just about food; they are rituals of togetherness that we must preserve.
The recipes I have shared with Bahrain Confidential embody this spirit, flavours that transcend borders while honouring home. Bahraini chaat and labneh keema are the tastes of my childhood, blending tradition with innovation. As chefs, we are storytellers, carrying forward traditions while adding our own chapters. But at its core, food is about one thing—to share, to connect, to love.
Serves: 10-12 pieces
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
Method:
Sieve the chickpea flour, baking powder, salt, chilli powder and Baharat Spice Mix into a medium mixing bowl. Make a well in the centre of the chickpea flour, add the egg and pour in the water, whisking all the ingredients together until the batter is smooth. Add tomatoes, Bagal & Dill leaves. Mix all the ingredients and leave the batter (covered) to rest in the fridge for about 10 minutes.
Shallow fry: Pour sunflower oil (approximately 1/2 inch deep) into a frying pan and heat until the oil is at 160-190 C. Scoop some of the batter into a tablespoon and place carefully into the hot oil and fry until deep golden, flipping the kebab over, cooking the other side. When cooked, remove the kebab from the oil with the help of a slotted spoon and transfer it onto a plate covered with some paper kitchen towel to absorb any excess oil. Serve warm with Mint Schug!
Serves: 2 – 4 persons
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
For Mint Schug:
Method:
Cut pita into bite-like triangles/squares and shallow fry in a pan at 160-190. Until golden crisp. Using a slotted spoon, remove and pat dry on a paper towel. Next, use a large platter/flat tray to build the layer of the chaat. Start with a base of whipped labneh, then layer the crispy pita, followed by scattering hand-crushed boiled potatoes. Season with salt, pepper and chaat powder.
Next, drizzle Mint Schug and start layering/sprinkling the Mathai Mix, pomegranate, and strawberry. In between the layers, dust chaat/mango powder. Feel free to add a drizzle of more labneh. Finish off garnish with pomegranate molasses and fresh mint sprigs. Enjoy building this dish with your kids & loved ones!!
Serves: 4 persons
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
Method:
In a mixing bowl, place fresh ground chicken, add egg, garlic paste and spice mix. Mix thoroughly and set aside. In a medium-sized cooking pot, pour 2-3 tablespoons of oil. Set your flame on medium heat. Using a spoon and your fingers, drop 6 to 7 pieces of the mince mix, directly into the pan. Sear on each side until golden. We do not need to fully cook these. Once seared, set it aside on a separate plate.
In the same pot, add chopped onions and sauté until translucent. Add slit chillis, tomato paste, a can of tomato puree, and saute for 1 minute. Add Baharat Spice and Fenugreek powder and stir. Drop the seared Koftas now in the pot, and add the dates as well.
Gently stir. Add 1 cup water & stir thoroughly. Season with Salt & Pepper, cover with lid. Garnish with Local Greens.
Serves: 2 persons
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
Garnish:
Pomegranate molasses, chilli oil, fresh mint leaves, Aleppo pepper and dried Persian berries (Barberries) and/or pomegranate seeds
Method:
Pierce eggplant all over with a fork. Grill in a closed preheated barbecue over medium heat (350°F/180°C) or on a foil-lined rimmed baking sheet under the broiler, turning frequently, for about 30 minutes until the skin is charred and inside is very soft.
Place in a bowl, cover and let steam for 15 minutes, or until cool enough to handle. Scoop eggplant flesh from the skin; discard skin and stem. Measure ½ cup (125 mL) eggplant, reserving the remaining for another use. Set aside.
Heat oil over medium heat in a nonstick skillet. Cook onion and garlic, stirring, for 5 minutes or until softened. Add bay leaf, coriander, Bahraini Baharat spice and cumin seeds; cook, stirring, for 1 minute, until fragrant. Add beef; cook, stirring and using the back of a spoon to break up the meat into small chunks, for 3 minutes. Stir in tomato paste; cover and simmer for 8 minutes or until beef is thoroughly cooked.
Meanwhile, combine eggplant, labneh, Aleppo pepper, salt and lemon juice to taste; whisk vigorously until smooth and fluffy. Set aside. Remove beef from heat; discard bay leaf. Spread whipped labneh mixture onto serving plates and spoon beef in the centre. Garnish with pomegranate molasses, chilli oil, fresh mint, Aleppo pepper, Persian berries and/or pomegranate seeds as desired.
Tip: Bahraini Baharat spice is a peppery, strongly flavoured spice blend used in the Middle Eastern and North African cuisine. Find it at Middle Eastern grocery stores, specialty spice shops or online.
