Sheikh Zayed mosque Iftar a grand experience for 30,000 every day

Some 7,000kg of rice, 12,000kg of chicken and around 20,000kg of vegetables are used every day to cook the grand feast.An executive chef, George Gebrayel, who has been with the kitchen since 2004 when the Iftar started, said it is a challenging job to cater to such huge numbers but “we have a system in place and we are used to it now”.