6 Recipes for an Arab-Desi Garden Party

Recipes by Suman Ali Syed. You can find her on Instagram.

Grilled Kebabs with Arab-Desi Marinade

Chef’s Note: This recipe brings together the best of two culinary worlds, Bahraini Gulf spices & South Asian barbecue traditions. The Bahraini Baharat provides warmth and depth, while the loomi powder adds a bright citrusy tang that is signature to Gulf cooking. Juicy chicken thighs make these kebabs perfect for gatherings, outdoor grilling, or serving as part of a larger mezze-style feast.

Ingredients

For the chicken:

• 1 kg boneless chicken thighs, cut into large cubes
• 2 tbsp Bahraini Baharat spice blend (Suman’s recipe below)
• 1 tbsp loomi (dried lime) powder
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 2 tbsp plain yogurt
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tspn Red Kashmiri Chilli powder
• 1 tsp chili flakes (optional)
• 1 tsp Himalayan salt
• ½ tsp freshly ground black pepper

For serving:

• Warm khubz or Naan
• Lemon wedges
• Fresh herbs (mint and cilantro)
• Garlic sauce, tahini, or green chutney

Directions

1. In a large mixing bowl, combine the Bahraini Baharat, loomi powder, ginger-garlic paste, lemon juice, yogurt, olive oil, paprika, kashmiri chilli powder, chili flakes, salt, and black pepper.
2. Add the chicken thighs and mix thoroughly, ensuring every piece is well coated.
3. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavour.
4. Thread the marinated chicken onto metal or soaked wooden skewers.
5. Preheat a grill, barbecue, or grill pan to medium-high heat.
6. Grill the skewers for 12–15 minutes, turning occasionally, until the chicken is lightly charred and cooked through.
7. Rest for 2–3 minutes before serving.
8. Serve with warm khubz, lemon wedges, fresh herbs, and your favourite dipping sauce.

Chef Suman’s Bahraini Baharat Spice Blend

Chef’s Note: Just as South Asian kitchens have Garam Masala, Bahraini and Gulf kitchens have Baharat. Every household has its own version, but the goal remains the same: to create a warm, aromatic blend that forms the foundation of countless dishes. Bahraini Baharat is commonly used in machboos, grilled meats, seafood, soups, and stews, bringing depth, warmth, and a taste of home to every meal. If you’re familiar with Garam Masala in South Asian cooking, Bahraini Baharat is essentially its Middle Eastern cousin—a warm, aromatic spice blend that forms the flavour foundation of countless dishes across Bahrain and the Gulf region.

Ingredients

• 2 tbsp black peppercorns
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tbsp green cardamom pods
• 1 tbsp cloves
• 2 cinnamon sticks
• 1 tsp nutmeg, freshly grated
• 1 tbsp paprika
• 1 tsp turmeric (optional)

Directions

1. Heat a dry pan over medium heat.
2. Add the black peppercorns, cumin seeds, coriander seeds, cardamom pods, cloves, and cinnamon sticks.
3. Toast the spices for 2–3 minutes, stirring frequently until fragrant.
4. Remove from heat and allow the spices to cool completely.
5. Transfer the toasted spices to a spice grinder and grind into a fine powder.
6. Add the nutmeg, paprika, and turmeric (if using), then pulse to combine.
7. Store in an airtight container away from direct sunlight for up to 6 months.

Slow roasted Lamb Chops on Saffron Sweet Potato Purée

Chef’s Note: This dish brings together the rich warmth of slow-cooked lamb with the subtle sweetness of saffron-infused sweet potato purée. The sun-dried tomato marinade creates a beautiful depth of flavor, while the coconut milk and saffron add a luxurious Gulf & South-Asian-inspired finish. Elegant yet comforting, it is perfect for intimate dinners, special occasions, or sharing with family and friends. I promise your guests will keep asking for more!

Ingredients

For the Lamb Chops:

• 8 lamb chops
• 2 tbsp sun-dried tomato paste
• 1 tbsp cumin powder
• 1 tbsp garlic paste
• 2 tbsp olive oil
• 1 tsp Himalayan salt
• ½ tsp freshly ground black pepper

For the Saffron Sweet Potato Purée:

• 3 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin powder
• ½ cup coconut milk
• Pinch of saffron, soaked in 1 tbsp warm water
• Himalayan salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 300°F (150°C).
2. In a bowl, combine the sun-dried tomato paste, cumin powder, garlic paste, olive oil, salt, and black pepper.
3. Coat the lamb chops thoroughly with the marinade and allow them to rest for at least 30 minutes. Overnight is even better.
4. Place the lamb chops in a roasting tray, cover tightly with foil, and roast for 2 hours, or until the meat is tender and nearly falling off the bone.
5. While the lamb cooks, heat olive oil in a small pot over medium heat.
6. Add the sweet potatoes and cumin powder, stirring for 1–2 minutes until fragrant.
7. Add the coconut milk, saffron water, salt, and pepper. Cover and cook until the sweet potatoes are completely soft.
8. Transfer the mixture to a blender and blitz until smooth and silky. Adjust seasoning if needed.
9. To serve, spread a generous spoonful of saffron sweet potato purée onto each plate and place the slow-roasted lamb chops on top.
10. Finish with fresh herbs, a drizzle of olive oil, or a sprinkle of toasted nuts if desired.

Grilled Ontario Mushrooms

Chef’s Note: This dish celebrates Ontario’s incredible mushroom harvest while drawing inspiration from the bold flavours of the Desi-Arab Culture. Aleppo pepper brings gentle warmth and fruitiness, while caraway adds an earthy, aromatic depth that beautifully complements the mushrooms’ natural umami. Serve as a starter, side dish, or alongside grilled meats and warm khubz for a simple yet elegant sharing plate.

Ingredients

For the Mushrooms:

• 1 cup oyster mushrooms
• 1 cup maitake mushrooms, torn into clusters
• 1 cup shimeji mushrooms or cremini mushrooms
• 1 cup button mushrooms, halved
• 2 tbsp olive oil
• 1 tbsp Aleppo pepper
• 1 tsp caraway seeds
• 2 garlic cloves
• 1 tsp lemon zest
• 1 tsp Himalayan salt
• ½ tsp freshly ground black pepper

For Garnish:

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Extra virgin olive oil for finishing

Directions

1. Using a mortar and pestle, pound the caraway seeds and garlic together until fragrant and lightly crushed.
2. In a large mixing bowl, combine the olive oil, Aleppo pepper, crushed caraway-garlic mixture, lemon zest, salt, and black pepper.
3. Add the oyster, maitake, shimeji, and button mushrooms, tossing gently until evenly coated.
4. Allow the mushrooms to marinate for 10–15 minutes.
5. Heat a grill, cast-iron pan, or barbecue over medium-high heat.
6. Grill the mushrooms for 6-8 minutes, turning occasionally, until lightly charred and caramelized while retaining their natural texture.
7. Transfer to a serving platter and finish with fresh herbs, a squeeze of lemon, and a drizzle of olive oil.

Mezzeh Platter with 3 Dips

Chef’s Note: Mezzeh is at the heart of hospitality at our home. This platter combines creamy hummus, whipped labneh, and a vibrant black-eyed bean tabbouleh, reflecting the flavors of a mix culture. Fresh, nourishing, and colorful, it is perfect as a starter, light meal, or centerpiece for communal dining.

Black-Eyed Bean Tabbouleh

Ingredients

• 1 cup cooked black-eyed beans/canned
• 1 cup parsley, finely chopped
• ¼ cup mint leaves, finely chopped
• 2 tomatoes, finely diced
• 2 green onions, finely sliced
• Juice of 1 lemon
• 2 tbsp olive oil
• Himalayan salt, to taste
• Freshly ground black pepper, to taste
• Chaat masala seasoning

Directions

1. In a large bowl, combine the black-eyed beans, parsley, mint, tomatoes, and green onions.
2. Dress with lemon juice, olive oil, salt, and pepper. Dust Chaat Masala on top.
3. Toss gently and set aside.

Creamy Hummus

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove
• 2 tbsp olive oil
• Himalayan salt, to taste
• Cold water, as needed

Directions

1. Blend the chickpeas, tahini, lemon juice, garlic, olive oil, and salt until smooth.
2. Add a splash of cold water/2-3 ice cubes as needed to achieve a silky consistency.
3. Transfer to a serving bowl and finish with olive oil. Top with some olives for garnish.

Whipped Labneh

Ingredients

• 1 cup plain labneh
• Juice of ½ lemon
• 1 tbsp olive oil
• Pinch of Himalayan salt

Directions

1. Whisk the labneh with lemon juice, olive oil, and a pinch of salt until light and creamy.
2. Transfer to a serving bowl. Top with fried baby eggplant for garnish.

Assembling Mezzeh Platter

Ingredients

• Warm khubz or pita bread or Naan
• Fresh vegetables
• Pickles
• Olive oil for finishing
• Aleppo pepper or sumac (optional)

Directions

1. Arrange the black-eyed bean tabbouleh, hummus, and labneh on a large sharing platter.
2. Garnish with olive oil, herbs, and a sprinkle of Aleppo pepper or sumac.
3. Serve with warm khubz, fresh vegetables, and pickles.