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Ramadan Delights: Centro Sharjah celebrates the essence of Ramadan

Ramadan Delights: Centro Sharjah celebrates the essence of Ramadan

This auspicious month of Ramadan you are invited to stay enchanted



Published: Wed 17 Jun 2015, 3:55 PM

Last updated: Wed 8 Jul 2015, 3:15 PM

Sharjah - This holy month of Ramadan Centro Sharjah brings an exclusive experience for the new generation of smart travellers, on an affordable budget. While you’re engaged in ceremonial offerings of prayers and reflection let us attend to your essentials with Arabian Hospitality provided through true value for money.

From evening you may relish our delightful Iftar and Suhoor Buffets with an array of Middle Eastern cuisine comprising of hot and cold mezze, slow roasted Ouzi with oriental rice, homemade Arabic sweets and traditional beverages all for an unbeatable price of Dh109 and Dh 75 respectively. To amplify your Ramadan experience, book your stay with us with packages including Suhoor and Iftar for Dh 359.

For an outstanding Iftar Gathering, avail our bespoke catering services and reserve our modern meeting rooms which can accommodate upto 150 people. Privileges of special discounts offered for bookings done two weeks prior to Ramadan.

Lots of excitement is in store this whole festive month at taste, our all day dining restaurant -  Assured discounts on meals, contests to win free Iftars and a chance for guests to win two weekend holidays with flights included to Salalah Rotana Resort, Oman and Art Rotana hotel and resort, Bahrain.

According to Mr. Michael Kasch, General Manager, “We are altogether committed towards giving our guests an experience that embodies a fine synergy of contemporary and cultural affinity towards the Emirate of Sharjah, the epitome of Arab Tourism” He added, “Ramadan is that time of the year for us to reflect and give back to the society we operate in. This year we shall be hosting Iftar Gatherings for The Old peoples Home and Manzil, the centre for people with special needs”

For bookings and reservations, call +971 (0) 6 508 8000 or email to centro.sharjah@rotana.comTo know more, log on to www.rotanatimes.com/centrosharjah 


 

Lamb Thareed

(Serves 8-10)

Ingredients:

1 kg  lamb stew meat

1 ½ litres of water

2 cups of finely chopped onions

3 cloves of garlic, minced

1 tablespoon of corn oil

1 tablespoon tomato paste

2 large potatoes, each potato quartered

4 small kousa  each piece cut into half

1 large carrot cut into 4 pieces

1 large capsicum cubes

4 medium tomatoes, chopped

2 pieces of whole black dried lemons

1-3 pieces of green chili

3 cubes of Maggi

1 tablespoon of Arabic  spice mix

1 teaspoon cinnamon powder

1 teaspoon turmeric powder

1 teaspoon black lemon powder (loomi aswad)

1 teaspoon curry powder

1 teaspoon coriander powder

1 teaspoon cardamom powder

½ teaspoon black pepper powder

¼ teaspoon red Kashmiri chili powder (or cayenne pepper)

¼ cup coriander leaves  finely chopped

5 large piece of Raqaq bread or 2-3 pieces of Khobuz  or makook

Directions:

  • In a large pot, boil the lamb meat removing the foam when it starts to boil.  Boil for one hour.
  • Strain and reserve the broth.
  • In a large pot, heat the oil and sauté the onions until they get a nice golden brown color.  Don’t burn the onions.  Add the garlic and stir until fragrant.
  • Add the tomato paste and all of the vegetables, except the kousa (baby marrow) mix together to coat the vegetables with the tomato paste.
  • Rinse the two whole dried lemons and then pierce each one once with a sharp knife.
  • Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and the chopped corriander leaves.
  • Add more water if necessary to make this stew a bit soupy.  Taste for seasoning.
  • Bring to a boil and then simmer until the potatoes are almost done.  You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.

Preparation:

  • Remove the meat and vegetables from the pot and keep aside on a large platter.
  • In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using)
  • Add another layer of bread and ladle some more liquid.
  • Each layer of bread will be soaking with the liquid from the stew.  None of the bread should be left dry.

 


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