Published on : Tuesday, May 31, 2016
To mark the Holy Month this year, Four Seasons properties in the Middle East and North Africa invite guests to dine at the Four Seasons Ramadan Table – a special celebration of food and culture inspired by Ramadan’s true spirit of giving and sharing.
In the first ever seasonal dish exchange by Four Seasons, two local specialty dishes from 15 participating hotels and resorts will be hosted in a sister property at Iftar throughout the Holy Month, creating a regional Four Seasons Ramadan Table that promises a journey of culinary discovery and fond food memories when breaking the fast.
Moroccan seafood briouates, sweet puff pastries stuffed with delicious fruits de mer courtesy of Four Seasons Hotel Casablanca, will find their way to tables in Four Seasons Hotel Beirut, while in return Casablanca alongside Four Seasons Resort Dubai at Jumeirah Beach will have the pleasure of hosting Sultan’s Delight – a Turkish lamb stew served on a bed of creamy roasted eggplant offered up by Four Seasons Hotel Istanbul at Sultanahmet. Diners can tuck into the Egyptian classic of stuffed pigeon with oriental rice from Four Seasons Hotel Cairo at Nile Plaza at the newly opened Four Seasons Hotel Abu Dhabi at Al Maryah Island. Over in Beirut and in Four Seasons Resort Sharm El Sheikh, the indulgent kishk manakish with truffle from Dubai at Jumeirah Beach will be added to their Iftar spreads, while Four Seasons Hotel Riyadh will welcome semolina helva from Four Seasons Hotel Istanbul at the Bosphorus.
Other locally-inspired delights presented for sharing by talented Four Seasons Executive Chefs across the region are traditional Bahraini harees from Four Seasons Hotel Bahrain Bay ; lamb mansaf, the national dish of Jordan proudly served by Four Seasons Hotel Amman; and nourishing Lebanese favourite laban emou from Four Seasons Hotel Beirut. Harira soup from Four Seasons Hotel Marrakech will make a warm and fragrant start to Iftar in Sharm El Sheikh and Bahrain.
Source:- Four Seasons