What to eat on First Day of Ramadan? Here's a complete meal plan
Thursday 17/May/2018 - 10:29 AM
Ramadan is a particularly significant month for Muslims، where many take part in fasting from sunrise to sunset. This is one of the five pillars of Islam and is meant to bring you closer to Allah.
While not everyone fasts (pregnant women، children، the elderly and the sick are among those exempt)، most Muslims don’t let food or drink pass their lips during daylight hours.
First day of Ramadan fell on May 16 in some countries، and will fall on May 17 in other.
“Sada el Balad” news website offers you your meal guide during the holy month of Ramadan over the coming 30 days:
Fresh Mango Juice
Ingredients 5 Cups mangoes، peeled and cut into chunks 4 cups water 3 tablespoons sugar 12 cup crushed ice
Directions Place all the ingredients except the ice in a blender and blend. Add the crushed ice and blend until smooth. Serve.
Ingredients 1 lb (454g) Thinly Sliced Beef 14 Cup Shredded Romano Cheese 1 Egg 2 Tbsp Unsalted Butter 3/4 Cup Chicken Broth 1/4 Cup Chicken Broth 1 Cup (Italian Style) Bread Crumbs 1/2 Cup Heavy Whipping Cream 0.5 oz (14g) Italian Parsley 3 Garlic Cloves 1 Lime 1/2 Tbsp Corn Starch Salt and Pepper Olive Oil
Directions Mince the parsley. Combine bread crumbs with shredded romano cheese in a large bowl. Stir in as much as salt and pepper you prefer. In a separate bowl، beat an egg until fluffy. Deep the beef slices into the egg and transfer into the crumbs to coat both sides thoroughly. Fry the beef with olive oil.
SUACE: Melt butter in a small pot. Mash garlic cloves into the pot and Sauté. Juice a fresh lime into the pot. Pour in 34 cup of chicken broth. Bring the mixture to a boil. Combine 14 cup chicken broth with corn starch and add to the mixture. Continue boiling for 5 more minutes. Stir in heavy whipping cream and remove from stove. Serve the fried beefs in a dish. Top with the sauce and minced parsley.
Stuffed baby zucchini and vine leaves with lamb chops
Ingredients 18 small baby zucchini or 1500 g 35 medium vine leaves 1¼ cups egyptian rice or 250 g، soaked in water for 1 hour and drained 500 g minced lamb 1 medium tomato or 150 g 4 tablespoons butter، melted ¼ cup water or 60 ml 1¼ teaspoons salt 1 tablespoon ground cinnamon ½ teaspoon ground black pepper 1 teaspoon seven spices، ground Pinch of ground nutmeg 1 tablespoon vegetable oil 1 kg lamb chops، cleaned from fat 4 cubes MAGGI® Chicken Stock Bouillon Cube 8 cloves garlic، peeled 10 cups water or 2500 ml، additional quantity ½ cup lemon juice or 125 ml
Directions Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well، drain and set them aside.
In a bowl، combine and mix rice، minced lamb، tomato، butter، water، salt and spices and set in fridge for ½ hour.
Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves، fold the outside edges towards the center and roll tightly into the shape of a finger.
Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic، crumble MAGGI Chicken Stock cubes over the lamb chops.
Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.
Directions Peel cucumber، cut in half lengthwise، remove seeds and finely dice. Rinse peas and drain. Cut pickles into small cubes. Peel and finely dice carrots. Rinse، quarter and remove seeds from tomatoes. Finely dice tomatoes. Mix mayonnaise with yogurt، some of the pickle brine and vinegar. Season with salt and pepper and stir until smooth. Mix in vegetables، cover and let marinate about 30 minutes. Then season to taste and serve.
Ingredients 1 pack (450g) thin filo dough، thawed 150-200 g unsalted butter
For Syrup 1 ½ cups water 1 ⅓ cups sugar 1 tbs lemon juice 1 tbs rose water، I use Amoretti brand 1 tbs orange blossom syrup by Amoretti 1 cup crushed pistachios
Directions Preheat the oven to 350°F180°C degrees Butter a half sheet baking pan and set aside Cut the filo sheets into half، they should come to 9”x12” Melt the butter and start buttering and shaping the filo sheets into ruffled flowers، refer to YouTube tutorial video for more details Place the shaped baklava on the baking pan، brush the tops and bake until light golden color، 25-30 minutes
To make the syrup Combine water، sugar and lemon juice Bring to a boil and simmer 7-10 minutes Remove from the heat، stir in rose and orange blossom syrup Pour cooled syrup over baked filo and sprinkle with pistachios Allow the set 15-20 minutes before serving Bon appetite!