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  • Writer's pictureHunger Leads

21GRAMS RAMADAN DINING EXPERIENCE | A Balkan Twist on Emirati Cuisine


Just as we were missing the 21grams SOCIAL CLUB // LOCAL 21 supper clubs, they turned around and held their own special Ramadan Dining Experience, this time with some Emirati cuisine influences. It was another superb execution by their team.


This six-course menu was delicious from start to finish. For those in need to gently break their fast, a lovely date appetizer made part of the beautiful table setting ready to be eaten as the sun set.



The first course of an incredibly flavourful Spicy Chicken Broth with thyme, parsley, spinach, dill, olive oil, garlic and a side of jalapeno stuffed with labneh was the perfect opening to whet your appetite for the dishes to follow. The Imam Bayildi of pureed eggplant on a layer of goat yoghurt with dill oil topped with bulgur and pindju, chili, and a polenta crisp, was light and delicate and a real showstopper on its plate.


Spicy Chicken Broth with thyme, parsley, spinach, dill, olive oil, garlic and a side of jalapeno stuffed with labneh.
Imam Bayildi of pureed eggplant on a layer of goat yoghurt with dill oil topped with bulgur and pindju, chili, and a polenta crisp.

The Potato Leek Phyllo Pie with caraway and sesame came with a side of saffron cream, and it was absolutely delicious, as phyllo pies from 21grams always are! The marriages of distinct flavours worked so well together, it was disappointing to have finished it and not savoured it for a little longer. This was followed by another favourite, the Fish Saloona! This Sole fish with its very fresh freekeh salad, herbs and chili oil was a plate of pure happiness. The tomato and fish sauce really accentuated the sole and made all the flavours stand out. Another wonderful dish I hope to have again at this level.


Potato Leek Phyllo Pie with caraway and sesame came with a side of saffron cream.
The Potato Leek Phyllo Pie with saffron cream.
Fish Saloona – Sole fish with a fresh freekeh salad, herbs and chili oil.

Our final main course was the Lamb Loin with Moravian salad, pine nut cream, lamb crackling, beef jus and date molasses sauce. Best eaten with a little of everything in one mouthful to let all those flavours to do their magic. Fantastic! We joked it was not big enough, but in all honesty, all the portions were perfect.


Lamb Loin with Moravian salad, pine nut cream, lamb crackling, beef jus and date molasses sauce.

The Ramadan Wednesdae dessert was a beautiful Arabic coffee and date ice cream with a brown sugar crumble, date and orange compote and a whipped orange zest. Another lovely end to another beautiful meal. We left full, but comfortable and very much looking forward to getting in on the next supper club. We’ll just have to wait and see what the next theme will be.


Ramadan Wednesdae dessert – Arabic coffee and date ice cream with a brown sugar crumble, date and orange compote and a whipped orange zest.

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