This Ramadan, savor a little bit of home

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The spread includes freshly-baked goods and cold mezze.
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The koshari, the tagine options and the mansaf are not to be missed.
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It is perfect for those with a sweet tooth.
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Arabic lanterns and string lights lend a celebratory atmosphere to the buffet.
Updated 16 June 2017
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This Ramadan, savor a little bit of home

After a long day of fasting, there is nothing better to sit down to than a home-cooked meal. Prepared by loved ones, these traditional, hearty and wholesome meals can nourish and replenish the body and soul.
With the same attention and affection, staff at the Double Tree by Hilton in Alkhobar come together to offer up a lavish iftar buffet for their guests at the Al-Waha restaurant. In fact, they go the extra mile and consult their in-house guests to find out what food they associate with Ramadan back home and the following day, their choice is served.
The theme of this year’s iftar buffet is “Oriental Ramadan” — the sights, smells and tastes will transport diners to an ancient Arab world. The décor is replete with red and blue patterned khayameya cloth while Arabic lanterns and string lights lend a celebratory touch to the dining experience.
The iftar buffet at the restaurant offers up delicious regional cuisine — from Moroccan harira soup and three different types of tagine options (lamb, chicken and shrimp) to Egyptian ful medames and koshari. The buffet also includes a Syrian lamb and yogurt stew called shakriyeh as well as mansaf, a Jordanian dish of lamb cooked in fermented dried yogurt served with rice or bulgur.
The spread includes freshly-baked manakeesh and fatayer along with a grilled meat and shawarma station. The buffet also offers an extensive selection of cold and hot mezze options, salads, breads, appetizers and desserts.
However, no iftar table would be complete without refreshing beverages such as Vimto, laban, tamer Hindi and Arabic qahwa. Diners will also have the chance to sample sumptuous sweet treats, including qatayef and the quintessential Umm Ali.
The iftar buffet is hosted every day from 5:30 p.m. onward and costs SR169 per person. Meanwhile, the suhoor buffet is open from 1:00 a.m. onward and costs SR89 per person.
The popular buffet, with its delectable spread and exceptional customer service, will leave you satisfied and eager to return.

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Family favorites: Toto’s famous spaghetti and meatballs soup

Updated 21 May 2018
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Family favorites: Toto’s famous spaghetti and meatballs soup

This hearty dish is the middle point between spaghetti and meatballs and soup. It is a family favorite in my household, my kids love it and ask for seconds — and thirds sometimes! As any mother of picky eaters knows, this is a dream come true and I promise you, this soup will have your kids slurping from the bowl.

I was first introduced to this delicious meal by my mother-in-law, whom we affectionately call Toto, and ever since then, it’s become known as Toto’s famous spaghetti and meatballs soup in our home.

It is perfect for a satisfying iftar dish, so why not try it today?

 

Ingredients:

Store bought spaghetti (Toto makes hers from scratch. If you can do that, kudos to you, if not just use store bought spaghetti).

Two peeled potatoes cut into large cubes.

Half-a-pound of minced meat.

One onion, chopped finely.

Six ripe tomatoes and two  tablespoons of tomato paste.

Five garlic cloves, crushed.

A handful of chopped coriander leaves.

 

 Method:

Combine the tomatoes and tomato paste with one liter of water in a blender, with salt and pepper to taste. Transfer the mixture into a big pot on the stovetop and bring it to a boil, then lower the heat to let it simmer.  

In a separate bowl, add the minced meat, onions and garlic, with a dash of salt and pepper. Mix until well incorporated and roll into small meatballs.

Cook the meatballs through in a sizzling, oiled pan. Transfer the meatballs into the pot with the simmering tomato soup.

Add the peeled potatoes that have been cut into chunks into the soup.

Let it cook for 10 minutes and add the spaghetti. Continue to cook the dish until the spaghetti is al dente and serve with a garnish of freshly chopped coriander leaves.