Embrace the holy month with a variety of amazing dishes. Break your fast with soulful flavors this Ramadan. Sage Appliances collaborated with celebrity chefs Mahmoud Efranjeyeh, Jean Barbour, Ali Sayed, Mrs. Noon, Bilal Saleh, and fitness & health expert Nino Barbu to create Ramadan Iftar using Sage Appliances. Savor each delicious dish prepared by our fantastic chefs.
Some of the recipes they prepared were healthy Juices, Smoothies, Rosemary Focaccia (Italian bread), Lentil Soup, Fattoush, Cheese Sambusa, Slow-Cooked Lamb Shanks, Sambusa Musakhan and other amazing dishes! These delicious dishes were created with the help of the Nutri Juicer Pro, the Super Q (blender), the Toast Select Luxe, the Smoking Gun, the Tea Maker, the Custom Loaf Pro, the Fast Slow Pro (cooker), the Kitchen Wizz Peel & Dice (food processor), the Smart Oven Air Fryer, Smart Fryer, the Bakery Boss (mixer) and other Sage products for a memorable iftar, hosted at the Culinary Boutique Cooking School.
Sage helps families create their own magical dinners. Through “Food Thinking”, Sage provides consumers with a “Mastery in a Box” service – innovative products which simplify and make the process of creation pleasurable, each and every time.
Here are some delicious iftar recipes from celebrity chefs on how to prepare your dishes at home:
Health & Fitness expert Nino Barbu’s Recipes
3 Super Healthy Juices:
These 3 juice recipes will help you lose weight, absorb more nutrients, remove toxins from your body and boost your immune system.
All 3 recipes were created with the Nutri Juicer Pro. See the ingredients for each below:
Drink your greens: 2 cups baby spinach leaves, 6 celery, 2 large cucumbers, ½ lemon, 2 medium apples, 1-2 inches of ginger and ¼ parsley leaves.
The detoxifier: 2 beets, 6 carrots, 2 apples, ½ lemon and 1-2 inches of ginger.
The Vision: 8 large carrots, 2 oranges and 2 inches of ginger.
Cinnamon Coffee Smoothie Recipe
This recipe was created with the help of Sage’s Super Q, it is super quick, super quiet, simply a super blender.
Ingredients: 1 frozen banana, 1tsp almond butter, 2-4 tsp concentrated cold brew coffee or espresso, 34 ice cubes, 2/4 cup almond milk, 1tsp cinnamon, 1 tsp vanilla protein powder (optional), 1 date or sweetener of your choice.
Healthy Egg benedict served with herbal tea to help with digestion
These dishes were created with the help of Sage’s Toast Select Luxe, the Smoking Gun, and the Tea Maker.
Ingredients: 100g smoked salmon, 2 toasts, 2 eggs, 1 lemon, 1 avocado and pepper to season.
Method: Poach two eggs in boiling water for 3-4 min., toast the bread using the Toast Select Luxe. Peel and smash the avocado, then spread the smashed avocado across the toast adding a squeeze of lemon juice. Infuse the salmon using the ‘Smoking Gun’ from Sage. Lay the smoked salmon slices over the smashed avocado and place a poached egg on top. Season with pepper and serve.
Chef Mahmoud Efranjeyeh’s Rosemary Focaccia Bread Recipe
Created with the Custom Loaf Pro from Sage.
Ingredients: 425g strong white flour, 1tbsp dried yeast, 2tsp salt, 4 leaves rosemary spring, 90ml olive oil, ¼ tsp black pepper, 8 cherry tomatoes, and sea salt flakes.
Method: First add water followed by salt, olive oil, bread flour, chopped rosemary, and lastly dried yeast. Press the on button and let the appliance knead the dough and rise. Take the dough out of the appliance and put it on a floured work surface, knocking the air out. Place the dough into a baking tray and cover it with a tea towel. Pre-heat the oven at 200C. With your fingertips poke the dough all over to make deep dimples. Pour a spoonful of the oil all over the dough. Place the cherry tomatoes into the dimples and spread the rosemary across the dough at random. Lastly, sprinkle the sea salt flakes onto the dough. Bake on the top shelf for 15-20 min. until browned.
Chef Bilal Saleh’s Lentil Soup & Fattoush Recipe
Lentil soup is known to be rich in protein and great to have as an appetizer for Iftar.
This recipe was created with the help of the Fast Slow Pro (cooker) from Sage.
Ingredients: 500g red lentils, 200g diced onions, 150g diced carrots, 160g diced potatoes, 60g butter, 60g leek, 2.5 L chicken broth or water. Sprinkle: salt, cumin and black pepper
Method: In Sage’s Fast Slow Pro, add the butter, diced carrots, diced potatoes and diced Leek. Add the red lentils and 2.5 liters of chicken broth or water into the pot. Turn on the cooker and select the pressure cooker option. Let it cook for 30 min. and ready is your tasty and high protein lentil soup.
The recipe was created with the Kitchen Wizz Peel & Dice (processor) from Sage.
Ingredients:200g lettuce, 1 tomato, 4 cucumbers, 25g fresh mint, 1 green onion, 25g parsley, 25g sparse, 2 lemons, 4tsp olive oil, 4tsp pomegranate molasses. Sprinkle: sumac and salt.
Method: Dice the vegetable using the Kitchen Wizz Peel & Dice and combine all the ingredients. For the dressing combine olive oil, lemon, parsley and pomegranate mollasses. Toast the pitta bread and cut into small croutons for garnishing. Pour the dressing over the salad and serve.
Chef Jean Barbour’s Slow-Cooked Lamb Shanks Recipe
Created with the Fast Slow Pro (cooker) from Sage.
Ingredients: 2 Lamb shanks (400g each), 1tsp salt & and pepper, 1 diced onion, 1 diced garlic, parsley, 1 cup diced celery.
Method: Season and sear the Lamb shanks & vegetables on the stove-top for few a minutes. Transfer the Lamb shanks and vegetables to Sage’s ‘Fast Slow Pro’ cooker. Add water to the pot, choose the Lamb shanks option. After 30 min. your Slow-Cooked Lamb shanks are ready to serve!
Chef Mrs. Noon’s Sambusa Musakhan Recipe
Created with Sage’s Smart Fryer & Smart Oven.
Ingredients: Fresh 2kg whole Chicken, 2 pieces Jalapeno pepper, 1 tbsp of black pepper, 50g of cardamom powder, 50g of garlic powder, 50g of onion powder, 50g of paprika powder & 50g of turmeric powder.7 tbsp sumac powder ,3 tbsp pomegranate molasses, 2 cups olive oil, 3 tbsp of lemon juice, salt, 500g onions, 1.5 cups of yogurt, 3 tbsp of tahini, 1 tbsp of mustard, 3 tbsp of cucumber pickle, 1 tbsp of Jalapeno pickle, 2 tbsp of mayonnaise, 3 packs of Spring roll pastry.
Method: Place the chicken in a bowl and add all the spices. Add pomegranate molasses, 2 tbsp of olive oil, lemon juice and salt. In a baking tray, add the sliced onion, sumac and jalapeno. Add oil and lay the chicken onto the baking tray and let it cook in Sage’s Smart Oven for an hour. Then, Sauté the sliced onions in a pan for 3-5 min. add 2 tbsp of sumac, ½ tbsp salt, and lemon juice, then add and 1 cup of olive oil. Let it cook until golden brown. For the filling, debone the chicken and shred it into pieces by hand. In a mixing bowl, mix the chicken and onion, add pine nuts, and mix.
Yogurt sauce: In a mixing bowl, mix 1.5 cups of yogurt and 3 tbsp of tahini. Add lemon juice, salt, and 1 tsp of mustard. Finely chop the cucumber pickle & jalapeno and mix all the ingredients together.
Rolling: Add the chicken filling to the spring roll pastry sheet, roll and then fry in Sage’s Smart Fryer. Garnish with yogurt sauce, crispy onion, sumac, pomegranate and crispy bread.
Chef Ali Sayed’s Cheese Sambusa Recipe
Created with Sage’s Smart Fryer.
Ingredients: 1.5 kg flour, 200g ghee, 2 cups onions, 250g akawi cheese, 1.5 cup mozzarella cheese ,1/5 cup feta cheese, 1/5 cup parsley, 1 egg, 1 tbsp of sweet pepper, white pepper, black pepper, cinnamon powder, salt, vegetable oil, and pine seeds, 1 cup of water.
Method: Add the flour, salt and ghee to Sage’s Bakery Boss mixer. Mix until you achieve a sandy texture. Next, add the water, knead into a smooth dough and let is rest for 30 min. Mix all the cheese together, add the eggs and some pepper and mix well. Finally, add the chopped parsley to the mixture.
Rolling: Roll the dough out and cut it with a round cutter. Fill it with cheese and then fold it.
In Sage’s Smart Fryer, heat oil to 180 degrees and fry the samosas. Serve hot.
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