Here's a complete meal plan on what to eat on the 4th Day of Ramadan
Sunday 20/May/2018 - 10:56 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:
Lemon Mint Juice
Ingredients Lemon Juice - 4 tblsp Mint Leaves - 2 cups Salt - ½ tsp Sugar to taste Cold Water as needed
Directions Take everything in a blender and puree till smooth. Strain and serve.
Ground beef goulash (phyllo pie)
Ingredients 1 lb ground beef. 2 Tbs olive oil. 1 medium onion chopped. salt and pepper. 1 package of phyllo sheets. 14 c of butter melted - you can use butter spray if you like. 1 cup of milk. 1 large egg.
Directions In a large non-stick skillet over medium-high heat، add the olive oil then toss in the diced onion، stirring for 2-3 minutes until tender. Add the ground beef، salt and pepper and cook until browned، set aside. Brush- or spray- an oven safe dish with butter، take 2-3 sheets of phyllo dough and lay them flat on your dish، then brush with butter. Continue layering the phyllo sheets 2-3 sheets at a time and brushing them with butter until you are done with half the package. Add the minced meat. If you want you can cook any desired vegetables with the meat for added benefits such as، celery، peas، corn، small cur green beans.... etc. Take another 2 sheets of the phyllo cover the meat layer and brush with butter. Continue layering and brushing until you are done with the whole package. Cut into squares، then beat an egg into the milk، sprinkle some salt and pepper، then carefully pour into the dish، tilt the dish in all directions so the milk mixture will spread evenly. Bake in a 400F pre heated oven for 20-30 minutes or until golden brown. Cool slightly، then serve warm. Enjoy!!!
Chicken stuffed with freek
Ingredients 1 whole small chicken (1k، washed، drained) 3 cups fereek (soaked in tap water for 30-45 min.) One large onion (finely chopped) One onion (whole) 150 gm slivered almonds 3 tbsp whole milk or pouring cream 1 tsp tomato paste 2 cardamom pods 1 bay leaf 1 cinnamon stick 30 gm butter 1 tbsp olive oil Salt and pepper ½ tsp nutmeg 1 tsp allspice
Directions Strain fereek. Heat a medium-sized pan on high. Lower heat to medium then add butter and oil. Stir in chopped onion until just translucent. Add all seasoning. Stir until fragrant; without allowing colour of onion to change. Add fereek، bayleaf، cinnamon and cardamom and stir constantly into pan، until wheat starts to dry out and you hear a swooshing sound; (2-3 minutes). Remove away from heat. Add roasted almonds; stirring them in. Cover and leave aside. Meanwhile، season chicken. When stuffing is completely cooled off، fluff contents well with a fork. Start stuffing، pushing within the lower cavity of chicken until filled. Truss legs from the outer end of the drumsticks. Gently place it in an ovenproof dish or tray. Mix cream or milk with tomato paste. Season with some salt and pepper. Smear all around the chicken to cover skin. Scatter remaining fereek around the chicken، and pour half milk over the top. Cover with foil، and leave to bake at 200C for 35 minutes. Uncover، and leave to brown for 15 more minutes until golden. Serve.
Ingredients 3 medium beets 1 12 T freshly squeezed lemon juice 1 T apple cider vinegar 1 T apple juice concentrate 1 tsp stone-ground mustard 12 tsp dried dill weed
Directions Wash and peel the beets. Cut each beet in half، and each half into four wedges. To prevent staining your counter top، place a dark colored towel or paper towels under your cutting board. Steam the beets over boiling water until tender when pierced with a fork، 15 to 20 minutes. Combine the lemon juice، vinegar، apple juice concentrate، mustard، and dill weed in a serving bowl. Add beets and toss to mix. Serve hot or cold. Stored in a covered container in the refrigerator، leftover Hot or Cold Beet Salad will keep for up to 3 days.
For dessert: Vanilla Mango Verrine
Ingredients Ripe Mango - 2 cup pureed Milk - 2 cups Sugar - ¼ cup or to taste Cornflour - 2 tblsp Vanilla Extract - 1 tsp
Directions Take cornflour in a bowl، add little milk and mix well. Take milk and sugar in a sauce pan and heat it. Bring it to a boil. Add in cornflour mix and whisk well till it thickens. Remove from heat and set aside to cool down. Add vanilla and mix well. Take a serving glass، spoon vanilla custard، then mango puree then more custard and mango puree. Chill for few hours. Serve cold.
Ingredients 34 tbsp ground cumin 34 tbsp turmeric powder 34 tbsp ground coriander 34 tbsp garlic powder 34 tbsp paprika 12 tsp ground cloves 12 tsp cayenne pepper، more if you prefer Salt 8 boneless، skinless chicken thighs 1 large onion، thinly sliced 1 large lemon، juice of 13 cup Private Reserve extra virgin olive oil
To Serve 6 pita pockets Tahini sauce or Greek Tzatziki sauce Baby arugula 3-ingredient Mediterranean Salad Pickles or kalmata olives (optional)
Recipe notes: *If you have time، marinate the chicken for 3 hours or overnight. Otherwise، you can skip the marinating time as indicated in the instructions below.
In a small bowl، mix the cumin، turmeric، coriander، garlic powder، sweet paprika and cloves. Set aside the shawarma spice mix for now. Pat the chicken thighs dry and season with salt on both sides، then thinly slice into small bite-sized pieces. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions، lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time، you can cut or skip marinating time) When ready، preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned، crispier chicken، move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven. While the chicken is roasting، prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside. To serve، open pita pockets up. Spread a little tahini sauce or Tzatziki sauce، add chicken shawarma، arugula، Mediterranean salad and pickles or olives، if you like. Serve immediately!