Ramadan at Park Hyatt Jeddah

Fasting is not a physical ritual, but a time for reflection and spiritual recharging.

June 26, 2015
Ramadan at Park Hyatt Jeddah
Ramadan at Park Hyatt Jeddah

Mariam Nihal

 


Mariam Nihal

Saudi Gazette

 


 


Fasting is not a physical ritual, but a time for reflection and spiritual recharging. Having said that, Ramadan is celebrated all across the world with neighbours, family and friends especially during iftar.



The food choices multiply and families are eager to dine out and try different venues. With several choices to choose from this month, Park Hyatt made sure it introduced new culinary concepts while transforming the venue with its “Arabian nights” theme.



You can enjoy Iftar from sunset or Sahour at Nafoura restaurant in a customized outdoor Arabian tent setting by the sea.



In addition, Lazurde and Al Shoba ballroom are open to all corporate groups for bookings. Indulge in an authentic Arabic spread with live cooking stations and desserts prepared by their resident chefs.



Park Hyatt is located in the heart of the city at Al Hamra District. The hotel offers 142 guestrooms including 15 luxurious suites.



Shrimp with Salsa



Ingredients



1000 g shrimp without shell    

 

100 g garlic      



100 g fresh coriander  

 

50 g butter      



20 g tomato dices    



100 ml lemon juice    



Method



• Heat butter, sauté shrimp then add garlic after five minutes.



• Add tomato, lemon juice and fresh coriander.



• When sauce is thickened stop cooking. Serve hot.



Iftar Price - 299 SAR



Sahour Price - 269 SAR



Nafoura restaurant



Iftar- sunset to 8. 30 pm



Sahour- 8.30 pm to 4 am



The Lounge



Daily Ramdan menu- sunset to 4 am



Lebanese Lentil soup



Ingredients



• 6 cups chicken stock or vegetable stock



• 250g  red lentils



• 3 tablespoons olive oil



• 1 tablespoon minced garlic



• 1 large onion, chopped



• 1 tablespoon ground cumin



• 3/4 cup fresh lemon juice



Method



• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.



• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.



• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.



• Carefully puree the soup in a standing blender or with a stick blender until smooth. Stir with cumin and lemon juice before serving.


June 26, 2015
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