Sunrise Suppers

Suhoor should be a hearty meal that provides those fasting with the strength and vitality needed for a day of abstaining from food and drink. It ends when the sun rises and the Fajr, or Morning Prayer, begins.
Here, Chef Waruna Kumara from the Arabian Tea House in Dubai’s Bastakiya shows us how to prepare three Emirati dishes that are traditionally eaten during suhoor.

Serves 4 people
Preparation: 5 minutes
Cooking: 10 minutes

340g spinneysFOOD All-Purpose Flour
170g milk powder
1 tsp instant yeast
1 tsp corn starch
spinneysFOOD Salt 
240ml warm water
spinneysFOOD Sunflower Oil, for frying
10ml date syrup
Sesame seeds, to serve 

1 Mix the flour, milk powder, instant yeast, corn starch, and salt in a large bowl. 2 Gradually add the warm water to the dry mixture. 3 Mix until the batter is well incorporated. 4 Preheat the oil and, using a spoon, drop the batter into the oil and fry until the luqaimat are golden. 5 Drain, then drizzle with date syrup, sprinkle with sesame seeds and serve while still hot.


Serves 4 people
Preparation: 10 minutes
Cooking: 20 minutes

1 cup potatoes, cubed
1 cup carrots, chopped
1 cup peas
5ml vegetable oil
1 green onion, chopped
2 garlic cloves, crushed
3 tbsp coriander
1 tsp of spinneysFOOD Cumin Powder
1 tsp of Arabic seven spice
1 tsp cayenne pepper
spinneysFOOD Salt and Black Pepper 
1 packet of sambosa leaves, cut into rectangles

1 Boil the carrots, potatoes, and green peas in water for 10 minutes. 2 Heat the oil in a pan on a medium heat and sauté the green onions and the garlic. 3 Mash the boiled vegetables to form a paste and add them to the pan. 4 Add the coriander, cumin, Arabic spice, cayenne pepper, salt and black pepper to the vegetables and mix well. 5 Spoon a small amount of the vegetable mix on a rectangular sheet of sambosa pastry and fold it into a triangle shape. 6 Fry the sambosa until golden and serve hot.


Serves 6 people
Preparation: 1 hour
Cooking: 3 hours

1kg of harees or pearled durum wheat 
1kg of boneless spinneysFOOD Organic Australian Lamb OR spinneysFOOD Chicken 
2 tsp spinneysFOOD Ground Cumin 
½ cup olive oil
spinneysFOOD Salt and Black Pepper

1 Soak the crushed wheat in water for 6 hours or overnight. 2 Place the pre-soaked wheat in a large pot, add 2 litres of water and boil until the wheat is tender. 3 In a large, heavy-bottomed pot, add the wheat and the meat with a little salt and pepper and enough water to cover. Bring to the boil then cook on a low heat for 2 hours or until tender. 4 Strain the wheat and meat and mix vigorously until you have a paste-like consistency. 5 Add the cumin, olive oil, salt and pepper and mix well. 6 Drizzle with olive oil and serve warm. 



The deep-rooted tradition of the Musaharati or Ramadan Drummer would see men walking the streets of neighbourhoods each night during the Holy Month, banging rhythmically on leather-hide drums and singing to wake families for the suhoor meal at dawn.