Traditional Middle Eastern favourites with a twist and a few novel recipes, our SpinneysFOOD Ramadan range is your answer to a perfect iftar
Available year long in-store and online
SATISFYING SOUPS
CHUNKY MOROCCAN HARIRA SOUP
A fragrant vegetarian soup made with rice, chickpeas and brown lentils, Harira is a classic Moroccan soup traditionally served to break the fast during the Holy month of Ramadan. Typically made with chicken, lamb or beef, our version of the North African soup is vegetarian; it has a tomato base mixed with rice, chickpeas and a blend of traditional spices like harissa, cinnamon, cumin and turmeric with a kick of ginger.
ARABIC LENTIL SOUP
A staple in Arab households and Ramadan sufra tables, lentil soup is highly nutritious. We make the base with a combination of onions and red lentils as well as a seasoning blend of salt, pepper, cumin powder and a dash of lemon juice to underscore the soup's aromatic Middle Eastern flavours. Finish it off with a drizzle of olive oil, a sprinkle of toasted pine nuts or a handful of fried pita or onions.
CURRIED BUTTERNUT SQUASH GINGER & COCONUT SOUP
Inspired by East Asian flavours, our curried butternut squash ginger and coconut soup brings in heat from the chilli and ginger and sweetness from the coconut milk and butternut squash. Bring the flavours together with a dollop of fresh cream or yoghurt.
TOMATO & BASIL SOUP
Our healthy and wholesome simmered tomato and basil soup will nourish you from within. We use juicy roasted tomatoes for the base and add carrots to offset the fruit's natural acidity. We brighten it up with fresh basil and a pinch of zingy paprika powder.
MOREISH MAINS
POMEGRANATE MOLASSES LAMB SHOULDER
The shawarma spice mix used in our lamb shoulder recipe is complemented by the tanginess of pomegranate molasses – and is balanced out with the sweetness of honey, giving the meat maximum depth of flavour. For fork-tender results, fill a baking tray containing the lamb shoulder halfway with stock (or water), cover it in tin foil and slow-cook it for three-and-a-half hours at 145°C. The result: a delectable, showstopping main.
HONEY DUKKAH CHICKEN KEBABS
Dukkah is a regional spice mix generally made with a groundnut base. We use sesame seeds in our mixture to create a mellow marinade that lends itself beautifully to the sweetness of honey, creating a deep, sticky-sweet flavour on the chicken.
LIME & CHILLI LAMB KEBABS
We use fresh lemon juice and lemon zest with a hint of chilli spice in our lamb kebab marinade to give them a lip-smacking tangy-piquant bite. When cooked, the citrus cuts through the fat of the lamb, rendering it more tender and succulent.
TANGY SUMAC SPICED SPATCHCOCK CHICKEN
Inspired by musakhan, a traditional Palestinian dish, our spiced spatchcock chicken boasts aromatic notes of sumac, garlic and citrus. We finish it off with a generous helping of olive oil for ultimate juiciness. Serve the cooked chicken on a blanket of pita or a bed of onion or rice and don't be afraid to dig in the traditional way, with your hands.
BAHARAT ROTISSERIE CHICKEN
Our signature Spinneys rotisserie chicken is now also available with Middle Eastern flair. We use a hand-mixed spice blend, Baharat ('spices' in Arabic), with an extra touch of dried mint to infuse a moreish flavour to the bird. Head to our deli counter and pick up a few for dinnertime with the family.
SAVOURY SNACKS
CRESCENT MOON DOUGH BALLS
Freshly baked dough balls dipped in gooey camembert is a combination that's difficult to beat. Simply pop this emblematic crescent moon in the oven until golden and enjoy.
