With 1000-year-old recipes to cherish, food plays an important role in preserving memories. The individuals we encounter each hold their own cherished memories of Ramadhan. Food stands as an integral component of culture and remembrance.
Demir Erhan, an executive chef at Mövenpick Hotel and Apartments Ghala Muscat, experiences his first Ramadhan in Oman. What adds intrigue is his close study of Omani cuisine and food preferences. This Ramadhan, Amoun is reimagining an Iftar themed around and inspired by the traditions of Al Batinah, Al Dhakliya, and Al Sharqiyah regions.
“I noticed that in Oman, everyone enjoys ouzi during Ramadhan, much like in Turkey where kebabs are a must,” noted Chef Erhan. Ouzi entails rice cooked traditionally with whole lamb, spices, and a smoky flavor.
Thus, when planning Iftar in Oman, he amalgamates Omani, Arab, Turkish, and Ottoman cuisines. He integrates timeless Omani classics such as Chicken Mandi rice with fried onions and nuts, Lamb harees, Beef saloona, Shish taouk with garlic sauce, Chicken madrouba, Lamb qalya, Lamb Ouzi, and Prawns jareesh.
Reflecting on his Ramadhan memories with the Observer, Erhan recalls his initial impressions of his mother preparing sweets and dishes approximately two weeks before Ramadhan. “My mother excelled in preparing sweets, especially baklava and luqaimat. Another highlight was the visits from relatives,” he reminisced.
What inspires him most is Ottoman cuisine. What characterizes Ottoman cuisine? “Ottoman cuisine, dating back a thousand years, comprises truly ancient recipes. These recipes not only reflect its rich history but also exert influence on international cuisines. For example, you can find variations of Ottoman recipes in French, English, and Italian cuisines,” he elucidated.
A favorite example is Lahmajun, a flatbread topped with minced vegetables and herbs, its origins tracing back to the Ottoman Empire. “There are likely 10,000 recipes in Ottoman cuisine. Another example is vine leaves stuffed with rice, a recipe possibly spanning a thousand years, yet deeply ingrained in my childhood memories due to my mother and grandmother’s preparation. And it’s incredibly flavorful,” he emphasized.
“As Ramadhan approaches, memories flood back from my youth when sleep seemed unnecessary. About two weeks prior, my mother would commence preparations of sweets and dishes, memories that remain vivid throughout Ramadhan,” Erhan recollected, now an accomplished international chef.
He elucidated that during the initial week of Ramadhan, gatherings for Iftar are more subdued as families come together. “It’s relatively quiet during the first week as families reunite, but by the second week, outings become more frequent,” he observed.
A recipe he enthusiastically shares for everyone to try is Turkish-style Mousaka. “Simply peel the eggplant slightly, make an incision, stuff it with minced meat and vegetables, deep fry it, top it with cheese, and let it melt. It’s incredibly simple to prepare, and anyone can do it,” recommended Erhan Demmir, Executive Chef at Mövenpick Hotel and Apartments Ghala Muscat.
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