Special Occasions Recipes from Dubai

The team of Park Inn by Radisson, Dubai Motor City has prepared a step-by-step guide for you to try two of the most delicious and famous recipes to prepare during Ramadan or any other special occasion. Make sure you have all the ingredients you need and start cooking! We’re sure these special dishes will become your family’s favorite in no time!

Beet Moutbel

A moutabel dip is a must on the Eastern Mediterranean mezze table. It is usually made with eggplants but this vibrant version uses beetroot for a delicious twist and is served with homemade warm Arabic bread. Khaldoun Nasr, head chef at Park Inn by Radisson, Dubai Motor City, eats beet moutabel almost every day during Ramadan due to the simplicity of the dish and its health benefits.


  • 5 medium beets (about 1 pound), scrubbed clean and roasted for 1 hour in the oven and then grated
  • Splash of olive oil
  • Splash of tahini
  • Sea salt
  • Juice of 1/2 lemon
  • 2 tablespoons Greek-style yogurt

Boil the beet until cooked, peel it and grate it. In a bowl mix the beet and then add tahini, yoghurt, garlic, salt and lemon. Mix everything and then serve the Beet moutabel with freshly baked bread.


Stuffed Vine Leaves

Stuffed vine leaves is Chef Khaldoun Nasr, head chef at Park Inn by Radisson, Dubai Motor City, all-time favorite dish that he grew up eating. In Arabic, it is called “warak enab” which means leaves of grapes, and traditionally it’s stuffed with rice and meat or rice and veggies and served as part of a mezza or as an appetizer.


  • Vine leaves 500 gm
  • Rice 1 kg Parsley 100 gm
  • Parsley 100 gm
  • Tomato 200 gm
  • Onion 200 gm
  • Bell Pepper 200 gm
  • Mint leaves 50gm
  • Cinnamon powder 10 gm
  • Salt 20 gm
  • Lemon juice or lemon salt 50 gm
  • Olive oil 100 gm
  • Pomegranate molasses 50gm
  • Garlic 20gm
  • Dry mint 10 gm
  • Tomato paste 50 gm

Prepare the stuffing/hashweh: wash the rice for 20 minutes, then dice the tomatoes, onion and pepper and chop the parsley and mint. Mix it all together and add salt, lemon, cinnamon, olive oil and pomegranate molasses. Stuff the vine leaves with the mix and roll them tightly. Place sliced potatoes in a large pot together with lemon, tomatoes and mint leaves, then arrange the vine leaves on top. Mix water, tomato paste, cinnamon, dry mint, garlic, salt, and olive oil and pour it on top of the vine leaves. Press the vine leaves with a plate to keep the shape. Cook on low heat for 1,5 hours. Serve on a colorful plate and enjoy!


Now it’s time to test your cooking skills! Share your best pictures of your dishes on Instagram with #ParkInn to show us how you did. Curious about how Ramadan is celebrated in Oman and Saudi Arabia? Learn more on our blogs on Makkah, Duqm and Dammam!