Tired of the Dining Hall food and want to try something new? A little bit of creativity stirred up with some ingredients from the Sama Dining Hall can create completely new meals.

Some of the combinations below can be whipped up in a matter of minutes or, for those wanting more of a challenge, with a little bit of extra time and effort that will surely pay off.

Recipe by Samia Meziane Level: Beginner Serves one

“We all know that Sama food can get a little repetitive. Sometimes you have to be a little inventive and shake things up a bit. Apple pie and ice cream is a classic combination. I'd recommend ordering your pie before your dinner, so that it's ready to pick up after you've finished and definitely choose a simple ice cream flavour.” Meziane said.

Ingredients: Apple turnover from the live grill Praline ice cream from the Baskin-Robbins counter Hershey’s Caramel syrup from the across from ice-cream counter A handful of walnuts, available at brunch (optional)

Order an apple turnover — or two — from the grill. Ladle a scoop of praline ice cream onto your plate, scatter walnuts on top and drizzle on top with caramel syrup goodness.

Recipe by Joey Bui and Clare Hennig Level: Beginner Serves five

Ingredients: Watermelon from the salad bar Blender, available on Room of Requirement

Fill up your takeout box with watermelon and blend with half a tray of icecubes for a quick and refreshing smoothie. The sweetness of the watermelon means that you don’t need any other ingredients. As Einstein said, “When the solution is simple, God is answering.”

Recipe by Joey Bui and Clare Hennig Level: Beginner Serves one

Ingredients: Fruit box from the Sama Dining Hall or Grab-and-Go

Grab a juice box, we recommend strawberry or mango, and stick it in your freezer. When it’s frozen, cut the top off and peel your way through the carton as you eat.

Recipe by Shien Yang Lee Level: Beginner Serves one

“I guess it helps me get my fix of spicy food amidst the otherwise mild dining hall food made to accommodate the palates of people from all over the world.” Lee said.

Ingredients: Mushrooms from the live grill Eggs from the live grill Vegetables of your choice from the live grill Meat Pasta Chilli powder

Ask to have pasta stir-fried with chilli powder, mushrooms, egg and vegetables of your choice. This is best served with the dining hall’s meat dish of the day, or a chicken steak.

Recipe by Jack Dickson Level: Intermediate Serves one

According to Jamie Sutherland, this burger transcends mere pleasure to the academic realm. “That’s a capstone,” Sutherland said.

Ingredients: Hamburger buns from the live grill Beef patty with cheese from the live counter Bacon strips from the hot food section 1 fried egg from the live grill 3 hash browns from the hot food section Beans from the hot food section Lettuce from the condiment station Tomato from the condiment station Onion from the condiment station

Order the beef patty and fried egg at the grill first. Put the buns through the toaster. While waiting, collect bacon and hash browns.

Start by layering the lettuce, tomato and onion on the bun. Crush it with the hash browns for stability, then goes the beef patty, fried egg and bacon strips. Sauce it up as you like. Easy.

Serve with a side of baked beans.

Recipe by Krishan Mistry Level: Intermediate Serves one

"Hey there buddy — you hungry? Okay, well sit your silly butt down because it's time to go hard. Yeah that's right — you think you can handle The Krishan OG Swag Burger? This is a real burger that doesn't mess around so open your mouth up as wide as Krishan’s and get ready to eat — this isn't for pleasure, this is business.” Mistry said.

2 chicken steaks
 from the live grill 1 fried egg
 from the live grill 2 slices of cheese
 from the live grill Veggies of your choice
 from the condiment station and/or salad bar A lot of napkins

Spread the sauce on both sides of the toasted bun. Layer each side with French Fries. Place the first chicken steak on the bun, a layer of cheese, the second chicken steak and then the second cheese. The key is to make sure that there is heat on both side of the cheese so that it melts. Place the fried egg next and then the veggies. The final step of assembly is very important. Lay the knife across the bun with just the French fries so you can flip it onto the other bun. Slide the knife out. And then enjoy.

Recipe by Lingliang Zhang, adapted from James Smoley Level: Intermediate Serves one

“It’s delicious,” said Zhang. “It’s huge. It’s veggie. Eat it.”

Ingredients: Hamburger bun, toasted
 from the live grill Ketchup, mayonnaise and mustard from the spice bar Dash of Tabasco from the spice bar Hummus from the salad bar Tabouleh from the salad bar Tofu Steak from the live grill Lettuce from the condiment station Tomato from the condiment station Onion from the condiment station

Toast the bun, add the dressings to the tofu steak and dig in.

Recipe by Haley Smith, co-founder of Bakers’ Guild Level: Advanced

“The Fiesta Bowl is basically a salad containing many of the food groups and it can be vegan, chicken-y, whatever you want. Seriously though, you can put almost any vegetable in a bowl with some bulgur and it will become something delicious and nutritious.” Smith said.

You can do whatever you want with it, Bulgur is the only ingredient you actually need for this that you can't get at the dining hall. The classic is bulgur, avocado, red onion, tomato, garlic, cilantro, olive oil, lime juice and salt and pepper.

Ingredients from the dining hall: Tomatoes from the salad bar Red onions from the condiment station Kidney beans or chickpeas from the salad bar Corn from the salad bar Olive oil from the salad bar Lemons from the salad bar Salt and pepper Chili flakes from the spice bar (optional) Chicken steak from the live grill (optional)

Ingredients from outside the dining hall: Bulgur, available at Lulu’s, Al Safa or Abu Tariq. 8 AED per pack. Garlic
 (optional) Fresh cilantro 
(optional) Avocado (optional) Chili peppers (optional)

With small-grain bulgur, you can cook it just by adding an equal volume of boiling water to the volume of bulgur in a bowl and then wait about 5 minutes for the bulgur to absorb it. A good serving of bulgur is about 1/3 cup (80mL) dry. Then, chop and add all your veggies, drizzle some oil, squeeze some citrus, salt and pepper, and then spiceify to taste.

Recipe by Ornella Halawi, adapted from Deb Perelman, Smitten Kitchen Level: Advanced Serves two

“What I love about soups and salads is that their infinite adaptability easily allows for substitutions when you're in a pinch. This carrot soup has become a favorite of mine because of its incredibly creamy texture — but without the cream. You can source almost all the main ingredients straight from the salad and condiments bar in the Dining Hall, while the rest can be bought cheaply and conveniently from Abu Tariq or Al Safa. This soup is fantastic on its own, but if you're looking for something special, consider preparing any, or all, of the optional accompaniments. It makes a great light lunch or dinner.” Halawi said.

Ingredients from the Dining Hall: 1 tbs olive oil from the salad bar 1/2 kg or 1 lb carrots, diced or sliced thin from the salad bar 1/2 cup onion, chopped from the condiment station 1/4 tsp cumin from the spice bar 1/4 tsp salt A pinch of red pepper flakes from the spice bar 3 tbs tahini from the salad bar (optional) 2 tbs lemon juice from the salad bar (optional)

2 tbs water (optional) A pinch of salt from the condiment station (optional) Pita bread from the bread basket (optional) Olive oil from the salad bar (optional) Zatar from the condiment station (optional)

Ingredients from outside the dining hall: 2-3 garlic cloves, peeled and smashed A pinch of ground coriander 2 cups vegetable broth

Heat the olive oil in a large pot over medium heat (around 3 on the Sama stoves). Add the onion, garlic, and all the spices, then sauté until the onions soften. Add in the carrots and continue to sauté until the vegetables begin to brown. This might take awhile, but the extra caramelization will bring out the sweetness in the carrots.

Add in the broth, cover the pot, and simmer for about 30 minutes, stirring occasionally. The carrots should be tender. Purée the soup in a blender in batches until smooth. Reheat before serving if needed.

For the optional garnishes, to be prepared while the soup is simmering:

In a small bowl, stir or whisk together the tahini, lemon juice, salt and water until smooth. Add more lemon juice or water, one spoonful at a time, if it needs to be thinned out. Aim for the consistency of yoghurt.

Cut the pita bread into wedges and spread on a baking sheet. Brush lightly with olive oil, sprinkle with zatar or salt and sesame seeds, toast in the oven at 200 degrees Celsius until brown on the edges, which takes only about 5 minutes.

To serve, ladle the soup into bowls and dollop with a spoonful of the lemon-tahini dressing. Garnish with chopped parsley and serve with the pita wedges.

Recipe by Ornella Halawi, adapted from Jean George Level: Advanced Serves four

In a large pan, heat 1/4 cup oil over medium heat. Add the garlic and ginger, cooking until crisp and deep golden brown. Stir occasionally and be careful not to burn the garlic and ginger. Strain or spoon out onto paper towels.

Add 2 tablespoons of oil to the pan and reduce the heat to medium-low. Add onions and cook until very tender but not brown. Season lightly with salt.

Raise heat back to medium and add rice (and chicken or tofu, if desired). Cook, stirring well, until thoroughly heated. Taste and adjust salt.

To serve, divide the fried rice into four dishes, top with a fried egg and drizzle with 1/2 tsp sesame oil and 1 tsp soy sauce. If soy sauce or sesame oil is not on hand, dining hall condiments, such as the Sweet Thai Chili are also great additions.

Sprinkle crispy garlic and ginger over everything and enjoy.

Ingredients from the Dining Hall: 1/2 cup oil (olive oil will work just fine) from the salad bar Salt from the condiment station 2 cups onions, thinly sliced from the condiment station 4 cups cooked rice from the hot food section 4 eggs sunny-side-up from the live grill Chicken steak, chopped from the live grill section or tofu, chopped from the live grill

Ingredients from outside the dining hall: 2 tsp sesame oil 4 tsp soy sauce 2 tbs garlic, minced