Iftar traditions on a plate

Staff Reporter

Muscat, March 13

Globetrotting chef and bestselling cookbook and author chef Ananya Banerjee is known for her eclectic culinary style that blends global flavours with cultural authenticity. With an illustrious career spanning prestigious kitchens and culinary platforms, she has captivated audiences with dishes that honour tradition while embracing innovation. For Ramadhan, Chef Ananya shares two comforting classics that bring warmth and flavour to the iftar table - the rich, slow-cooked Haleem and the beloved Emirati sweet Luqaimat.

Haleem-e-Iftar

Slow-cooked lentils, cracked wheat and meat stew

Ingredients (Serves 4–6)

Broken wheat – ½ cup

Chana dal – ¼ cup

Masoor dal – ¼ cup

Moong dal – ¼ cup

Urad dal – ¼ cup

Boneless mutton or chicken – 500g

Onions – 2 large, thinly sliced

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Bay leaves – 2

Green cardamom – 4

Black cardamom – 1

Cinnamon – 1 small stick

Cloves – 4

Turmeric – ½ tsp

Red chilli powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Salt – to taste

Ghee – 3 tbsp

Optional garnish: Fried onions, coriander leaves, ginger julienne, lemon wedges

Method: Wash and soak the wheat and lentils for about an hour. Pressure-cook them with five cups of water until soft and mushy. Heat ghee in a heavy pot and add the whole spices. Add sliced onions and cook until deep golden. Stir in the ginger and garlic pastes and sauté until aromatic. Add the powdered spices and salt, cooking until the oil begins to separate. Add the meat and sauté well. Pour in one cup of water, cover and cook until the meat becomes tender. Mix in the cooked wheat and lentils, mashing slightly to achieve a thick, creamy texture. Simmer on low heat for about 30 minutes, stirring occasionally. Finish with a drizzle of ghee and serve hot with garnishes.

Luqaimat bi Dibs Al Tamr

Crisp fritters drizzled with date syrup

Ingredients (Serves 4)

All-purpose flour – 1 cup

Cornflour – 1 tsp

Instant yeast – 1 tsp

Sugar – 1 tsp

Salt – a pinch

Cardamom powder – ½ tsp

Warm water – about ¾ cup

Oil – for frying

Date syrup – ½ cup

Toasted sesame seeds – for garnish

Method: Combine the flour, cornflour, yeast, sugar, salt and cardamom in a bowl. Gradually add warm water to form a thick, sticky batter. Cover and allow it to rest for 45–60 minutes until airy and bubbly. Heat oil over medium heat. Drop small portions of the batter into the hot oil and fry until puffed and golden. Drain on paper towels. Serve warm, drizzled generously with date syrup and sprinkled with toasted sesame seeds.

Chef’s tip: Slow cooking allows the flavours of haleem to deepen beautifully. For luqaimat, ensure the batter is light and bubbly before frying to achieve a crisp exterior and soft centre.