Don’t know what to eat on 2nd Day of Ramadan? Here's a complete meal plan
Friday 18/May/2018 - 11:47 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.
“Sada el Balad” news website offers you your meal guide during the holy month of Ramadan over the coming 30 days:
Dates and milk
Ingredients Dates: 20 grams Milk: 200 ml + 300 ml (total ½ litre) Ice cubes (small): 8 to 10 Sugar: 50 grams Milk cream: ½ cup (standard cup) Small pieces of dates: for garnishing
Directions Soak dates in 200 ml of milk for 3 to 4 hours or overnight. Remove and discard the seeds. To a mixer، add these soaked and de-seeded dates along with the milk (used for soaking the dates). Add ice cubes، sugar، milk cream and 300 ml boiled and cooled milk. Close the lid and run the mixer for 30 seconds. Transfer this milkshake into serving glasses and garnish with small pieces of dates.
Ingredients Beef Filling 1 pound of ground beef 1 13 cup of crushed tomatoes (canned) 12 onion، chopped fresh basil leaves bay leaves salt to taste 14 tsp. ground pepper 1 clove garlic، minced 2 tbsp. oil Bechamel ingredients 4 tbsp. butter 4 tbsp. white flour 2 tsp. salt pinch of nutmeg 4 cups of milk 4 ounces of mozzarella cheese 12 ounces of macaroni
Directions Being by sauteeing the onion in 1 tbsp. of oil on medium heat until the onion turns brown. Then add in the minced garlic and cook for a few more minutes until the garlic becomes fragrant but doesn't burn. Add in the tomato، salt، spices and bay leaf. In another saucepan، cook the other tablespoon of oil with with ground beef until the ground beef turns brown. Then add the beef into the tomato mixture. Cover and cook until combined. The flavors should meld and the tomato should be dried up a bit. About 15-20 mins. At the end add in the basil leaf and remove bay leaf. Combine butter and flour in a saucepan over low to medium heat. Cook until the mixture turns brown and nutty، constantly stirring، for about 5-7 minutes. Add in nutmeg، salt. Stir in the milk slowly، to prevent lumps from forming. Cook the sauce on medium heat، stirring frequently to prevent the bottom from burning. Sauce is done when it thickens and bubbles up، about 10 minutes. In the meantime، boil water over high heat and add in the macaroni. Cook the macaroni in the boiling water for about 8-10 mins، or according to the directions on the package. Drain the pasta after cooking. When the sauce and pasta are finished، combined the drained pasta with the white bechamel sauce. Place the first layer of pasta in the bottom of a baking pan. (about half the mixture). Then add a layer of beef filling. Then add another layer of macaroni and finally the mozzarella cheese on top. Cook covered at 350 degrees F for about 30 mins. Then uncover and broil to brown the top if you like.
Directions Dissolve 2 ounces of tamarind in 14 cup of boiling water، stir until thoroughly dissolved. Pass the mixture through a strainer. Mash garlic cloves into a small bowl. Add dijon mustard، olive oil، balsamic vinegar، soy sauce، paprika as preferred، salt، ground chili pepper، honey، and mix thoroughly. Add the tamarind paste and stir to combine until well blended. Pour the mixture into a plastic bag with zip lock. Place the beefsteaks into the plastic bag and zipseal tight. Rub and spread the mixture across the beef surface evenly. Marinate the beef overnight or at least for 8 hours، keep in a refrigerator. Spray a grill pan with cooking spray. Grill the steaks، flip the steak over so both sides get cooked thoroughly. For medium rare، bring the interior temperature to 135º to 145º F (57º to 63º C)، or for well done 160º to 212º F (71º to 100º C).
Ingredients 1 head romaine lettuce 1 cucumber، peeled and sliced 2 to 3 plum tomatoes، cored and cut into small wedges 1 small red onion، sliced thin Olive oil and red vinegar، to taste Salt and pepper
Directions Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber، tomatoes، and onion. Sprinkle with the oil، vinegar، and salt and pepper، and toss to combine.
Ingredients 150g baked mille feuille، crushed 5 cup milk 1 cup double cream 34 to 1 cup sugar Handful of crushed almonds، hazelnut، pistachio Handful of raisins 2 tbsp shredded coconut 14 tsp cinnamon Pinch of salt (optional)
Directions Add the cinnamon، sugar، and cream to the milk، and stir. Put the pan over medium high heat till hot. Preheat the oven 190c. In the baking tray sprinkle a pinch of salt over the mille feuille. Sprinkle a layer of shredded coconut. Once the milk is hot، pour evenly over the mille feuille. Wipe the sides of the baking dish clean، to not burn، and into the oven for 15 minutes، then broil till golden (about 5 minutes). Once done، take out of the oven، let rest، serve warm، and... Bon Appétit:)
Recipe tips: -It may look too runny after baking، but the pastry (especially if you're using mille feuille) will absorb the milk more while resting and cooling. -You could use either cream or nuts if you wish to make it with only one of the two choices.
Ingredients 42 oz. Fava Beans 15.5oz Chick Peas 5 Clove of Garlic 1 Lemon 2 tb. Tahini Paste 1 tsp. Ground Cumin 1 tsp. Salt .5 bunch Parsley 1 Tomato for serving Olive Oil
Directions Add the fava beans with their liquid to a large pot. Drain and rinse the chickpeas، then add to the pot of fava beans. Warm on medium heat for 10 minutes. Crush the garlic with a half teaspoon of salt. Juice the lemon. Add the warmed fava bean and chickpea mixture to a serving bowl. Using the mortar you crushed the garlic with، mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. (based on your personal preference.) Add the crushed garlic، lemon juice، cumin، tahini paste، and salt. Mix to combine. Add ½ teaspoon of cayenne pepper or any hot pepper for a kick. (Optional) Finely chop the parsley leaves and the tomato and set aside for serving. Serve the foul with a sprinkle of chopped parsley and tomatoes، and drizzle with olive oil.
Ingredients 12 cups grapeseed or canola oil 3 large russet potatoes salt Directions
In a tall 8-quart soup pot، heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.
Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 12-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.
When the oil is at temperature، increase the heat to high. Drain the potatoes well، pat them dry، and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might، pull a few potatoes out quickly، using a slotted spoon or tongs، until the oil subsides.
Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F، about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally، between batches، the temperature of the oil can get too high. If that happens، turn off the heat and wait until the oil cools to 300 F before proceeding.
Once all the potatoes have been fried، fry them all together a second time، this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil، transfer them to a large serving bowl، and sprinkle generously with salt.
Ingredients Butter 2-4 EGGS Salt and pepper
For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan، 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide turner under each egg and carefully FLIP it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve immediately.