This month, as the holy fast of Ramadan brings people together around the world, we’re thrilled to join forces with Chef Salam Dakkak in a culinary celebration that not only delights our senses but also strengthens community bonds. Born and raised in Morocco, Chef Dakkak’s journey took him from Casablanca to Paris and beyond, earning him a Michelin star for his restaurant in London. Yet his heart remains rooted in the Maghreb, where he continues to share traditional recipes passed down through generations – a true testament to the power of food in bringing people together.
History
Ramadan is a time of reflection, gratitude, and strengthening family ties. Mealtimes become even more special during this month as Muslims break their daily fast with the evening meal known as Iftar, followed by Suhoor before dawn. As Chef Dakkak so eloquently puts it, “In Ramadan, food is not just sustenance – it’s a celebration of our heritage and connection to one another.” It’s this deep understanding of the role that food plays in bringing people together that drives Chef Dakkak’s passion for sharing his culture with the world.
The Menu: Four Iconic Dishes
Drawing from his rich cultural background, Chef Dakkak has created a four-course menu that showcases the best of Maghrebi cuisine. From the vibrant, fragrant Harissa Shrimp to the tender, slow-cooked Lamb Tagine, each dish offers a taste of home while paying homage to the chef’s culinary mastery. This is more than just a meal – it’s an experience that will transport your senses to the warm streets of Morocco and Tunisia.
1. Gazpacho Andaluz: Cold Tomato Soup (Serves 6)
Inspired by Spain’s Moorish past, this refreshing gazpacho is a perfect way to start your Ramadan feast. Chef Dakkak recommends using ripe summer tomatoes for the best flavor – and don’t be afraid to get creative with your garnishes! Pair it with crusty bread and a drizzle of olive oil for a truly Mediterranean-inspired experience.
- 4 kg fresh, ripe tomatoes
- 2 large green bell peppers
- 3 cucumbers
- 5 cloves garlic
- 1 bunch fresh basil
- 100 ml red wine vinegar
- 200 ml olive oil
- 1 tsp salt
- ½ tsp black pepper
Step-by-Step Instructions
Prep time: 35 minutes | Cook time: 20 minutes | Difficulty: Easy
- Chop the tomatoes, peppers and cucumbers coarsely
- Place them in a large bowl along with garlic cloves and basil leaves
- Blend the mixture until smooth using a blender or food processor
- Stir in vinegar, olive oil, salt, and pepper
- Chill for at least 2 hours before serving
2. Harissa Shrimp: Spicy Prawns (Serves 6)
This fiery dish is a staple of Tunisian cuisine, and Chef Dakkak’s recipe is sure to impress even the most discerning palates. Made with his signature harissa paste, it pairs beautifully with fresh vegetables or crusty bread – and don’t be surprised if you find yourself reaching for seconds (and maybe even thirds!)
- 1 kg shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, finely chopped
- 1 cup harissa paste
- Salt and black pepper
Step-by-Step Instructions
Prep time: 15 minutes | Cook time: 8 minutes | Difficulty: Easy
- Heat oil in a large skillet over medium heat
- Sauté garlic and onion until soft
- Stir in harissa paste, cook for 1 minute
- Add shrimp and season with salt and pepper
- Cook until shrimp are pink and cooked through
3. Lamb Tagine: Slow-Cooked Meat (Serves 6)
A classic Maghrebi dish, lamb tagine is a labor of love that results in tender, flavorful meat. Serve it over couscous or rice and enjoy the warmth and comfort it brings to your table – and don’t be surprised if you find yourself feeling like you’re sipping tea with family and friends on a sunny afternoon.
- 2 kg boneless lamb shoulder, cut into large chunks
- 5 medium onions, finely chopped
- 8 cloves garlic, minced
- 2 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper
- 1 cup olive oil
- 2 cups water
Step-by-Step Instructions
Prep time: 15 minutes | Cook time: 2 hours | Difficulty: Medium
- Heat oil in a large pot over medium heat
- Brown lamb on all sides, season with salt and pepper
- Remove lamb from pot, set aside
- Sauté onions and garlic until soft
- Add ras el hanout, cumin, salt, and pepper
- Stir in water, return lamb to the pot
- Bring to a boil, then reduce heat and simmer for 2 hours
4. Kunafa: Sweet Syrup Pastry (Serves 6)
No Maghrebi feast would be complete without dessert, and kunafa is a beloved choice throughout the region. This delicate pastry is soaked in sweet syrup and topped with nuts for an irresistible finish – and don’t be surprised if you find yourself feeling like you’re indulging in a little piece of heaven.
- 500 g shredded phyllo pastry
- 3 liters milk
- 1 cup sugar
- ½ cup rose water
- ½ cup orange blossom water
- 100 g unsalted butter, melted
- 2 cups semolina flour
- 3 tbsp sugar
- Pistachios and almonds for garnish
Step-by-Step Instructions
Prep time: 45 minutes | Cook time: 1 hour 30 minutes | Difficulty: Medium
- Preheat oven to 180°C (350°F)
- Combine semolina flour, sugar and melted butter in a bowl
- Spread half of the phyllo pastry on the bottom of a greased baking dish
- Pour the semolina mixture over the pastry
- Top with remaining phyllo pastry, brush with butter
- Bake for 45 minutes, until golden brown
- Prepare syrup by combining sugar, rose water, and orange blossom water in a saucepan
- Simmer for 10 minutes, pour over kunafa
- Garnish with pistachios and almonds
Conclusion
This Ramadan, join Chef Salam Dakkak in celebrating the rich culture and traditions of the Maghreb. By recreating these iconic dishes at home, you’ll not only savor delicious flavors but also connect with your heritage like never before. As you gather around the table with loved ones, remember that food is more than just sustenance – it’s a celebration of our heritage and connection to one another. So go ahead, indulge in the warmth and comfort of these recipes, and let the magic of Ramadan bring you and yours closer together.
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