In the Islamic memory there is a special nostalgia for Spain.

As soon as it is mentioned, the masterpieces of Andalusia and its monuments come to mind.

From the Spanish cuisine distinguished by its delicious mix, Chef Roy Hazboun attends a Ramadan dinner for lovers of Spanish cuisine.

He is a cooking program presenter, consultant chef and executive with nearly 20 years of experience, during which he studied cooking techniques and directed a large number of emerging talents in this field.

Chef Roy has his own touch in several restaurants in the Middle East, opening them, preparing their food menus and training their teams.

He is currently the head chef of the famous French dairy group (Lactalis Group) in the Lebanon branch.

Often Chef Roy adds to the traditional dish to make it modern and give it a special and unique taste.

For a Spanish breakfast, Sangria is served with its signature fruit-based syrup, Gaspacho cold soup, Ensalada crujiente salad, Empanadas de cebolla caramelizada, and paella as a main meal. Caramelized (Salted Chocolate Caramel Churros).

Sungria Fruit Syrup (Al Jazeera)

Sangria syrup


1750 milliliters of red grape juice, 150 milliliters of carbonated water, 150 milliliters of cherry juice, half of a sliced ​​lemon sliced, two orange sliced ​​and the other juice, one chopped green apple, one cut red apple, two tablespoons of honey, 4 cups snow.

How to prepare:

Mix all the ingredients in a large bowl and place in the refrigerator for at least 6 hours in order to highlight the flavors of the fruits, and upon serving add ice.

Caspacho Cold Soup (Al Jazeera)

Gaspacho soup


125 grams of red peppers, 125 grams of green peppers, 225 grams of cucumbers, two garlic seeds, half an onion, a kilo of ripe tomatoes, a quarter cup of olive oil, two tablespoons of cherry vinegar, 30 grams of white bread, a tablespoon of salt.

How to prepare:

Mix all the ingredients in a blender to soften well, put them in a serving bowl and sprinkle a little olive oil.

Spanish Empendas appetizer with onions and cheese (Al Jazeera)

Appetizers Empendas de Cebuia Caramelizada

As an appetizer, it serves Empanadas de cebolla caramelizada.


60 milliliters of vegetable oil, 750 grams of chopped onion wings, 40 grams of butter, 10 grams of salt, hot black pepper, 25 grams of sugar, 200 milliliters of grape juice, 60 grams of cheddar cheese.

For the dough:

250 grams of flour, 5 grams of salt, 5 grams of sugar, 25 milliliters of vegetable oil, 125 milliliters of water, frying oil.

How to prepare:

Mix the dough ingredients and leave to rest.

Fry the onions in oil and butter over low heat to darken the color, then add sugar and grape juice.

Extend the dough and cut it in a circular motion, then place the caramelized onion in the middle, and roll it onto each other in a semi-circle, then fry in oil to brown from the outside.

Drain well from the oil and serve hot.

Simple and delicious Spanish Croquente salad (Al Jazeera)

Crockente salad

As a salad it serves crojiente (Ensalada crujiente) and adds flavor to it with berries.


4 tablespoons of raspberry ice cream, 12 tablets of saccharin lettuce (small lettuce), 80 ml of red vinegar, 4 tablespoons of mustard, a cup of green olives, a cup of black olives, a cup of dried tomatoes, 120 ml of olive oil.


Cut saccharin in half and place it on a serving dish.

Then add olives and sliced ​​dried tomatoes on the plate.

Sprinkle vinegar and mustard on the ingredients, then add ice cream in the center.

Roy offers the famous Spanish paella dish with an Arabic touch by adding freekeh instead of rice (Al Jazeera)

Main course paella frike

Roy adds an Arabic touch to the famous Spanish paella by adding freekeh instead of rice.


Half a kilogram freekeh, 10 medium prawns and 6 large beads, 2 large calamari, 5 medium sausages or beef choritzo, 8 chicken "dabs" pieces, 1 octopus, 1 green pepper, 1 red pepper, 4 green capsicum Tomato kernels, 300 grams green peas, 3 barley corn, a bag of small mixed seafood, 10 mussels, 4 squeezed lemons, a grain of ginger, a large onion, a head of garlic, a tablespoon of a yellow knot, a tablespoon of paprika, a spoon of safflower or saffron.


Boil the octopus and save its soup.

In a paella tray, put a little oil and sauté the sausage, then set aside.

In the same tray, the pin pieces are fried, set aside, then the shrimp in the same way, as well as the shrimps, and the flavors of the types of meat used are left in the tray and fried onions, capsicum, garlic, ginger, spices, peas and corn.

Peel the tomatoes and place them on top, then add the boiled and half-cooked freekeh, and put the rest of the meat, the octopus broth and the boiled octopus until all the ingredients are soft.

Chocolate dessert with caramel, prepared by Chef Roy Hazboun (Al-Jazeera)

Chocolate salted caramel chowder

He ends his dishes with Salted Chocolate Caramel Churros.


140 grams of flour, a cup of water, a spoonful of baking powder, 60 grams of butter, 15 grams of sugar, a quarter of a teaspoon of salt, half a teaspoon of vanilla, oil for frying.

To coat the dough:

100 g sugar, 2 teaspoons soft cinnamon.


Combine sugar and cinnamon in a flat bowl and set aside.

Mix flour, baking powder and salt in a bowl.

Add oil and water and mix until completely homogeneous, and the mixture should be thick and sticky.

Transfer the dough to a pouring bag and set aside while heating the oil over medium heat in a small saucepan, then place the dough in the oil, cut it with scissors, and cook for 2-3 minutes or until golden and crunchy.

It is placed on a napkin to absorb the oil, then it is wrapped with sugar.

In another saucepan, put the sugar over a medium heat and stir constantly until it melts, and the mixture begins to boil a little.

Meanwhile, the cream is placed on the fire to break down and add over the sugar.

Remove from heat and beat slowly in the cream, add butter, vanilla and salt one by one, then mix the caramel sauce with chocolate in a plate and leave to cool completely.