Prawn kunafa

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Sparkling tamarind iced tea

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Ruttab rangina (traditional date dessert)

Recipe from Shaikha Al Ali, a Marketing major student at Zayed University Dubai, and founder of the cookery blog,
www.whenshaikhacooks.com.

Machboos simmach (spiced fried fish with saffron flavoured rice)

Recipe from Shaikha Al Ali, a Marketing major student at Zayed University Dubai, and founder of the cookery blog,
www.whenshaikhacooks.com.

Balaleet (sweet vermicelli noodle snack)

Recipe from Shaikha Al Ali, a Marketing major student at Zayed University Dubai, and founder of the cookery blog,
www.whenshaikhacooks.com.

Lugaimat (deep fried sugar coated dough balls infused with cardamon and saffron)

Recipe from Faisal Nasser, an environmental engineer from Abu Dhabi, who has always had an interest in food and culinary arts, and enjoys spending his weekends cooking for family and friends.

Shorbat addas (mild lentil soup)

Recipe from Faisal Nasser, an environmental engineer from Abu Dhabi, who has always had an interest in food and culinary arts, and enjoys spending his weekends cooking for family and friends.

Lighter Bakewell tart

Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Edd Kimber’s Bakewell ombre cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Four-in-one pizza with dough stick dividers

Contains pork – recipe is for non-Muslims only
Let everyone choose their own topping for this Italian favourite – sections are separated by bread sticks to dip in a mustard garlic mayonnaise

Chopped tarragon, bacon & chicken salad

Contains pork – recipe is for non-Muslims only
Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing