Here's a complete meal plan for 9th Day of Ramadan
Friday 25/May/2018 - 11:13 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:
Grilled Fish Ingredients 1 pound fish fillet، thick cut، preferably boneless 4 stalks celery، use only the leaves 12 bunch fresh cilantro، chopped 1 large onion، sliced thin and in half 2 large tomatoes، chopped 1 green bell pepper، chopped 1 red bell pepper، chopped 1 yellow bell pepper، chopped 1 jalapeno pepper 3 fresh garlic cloves، chopped finely or crushed 1 large lemon 1 large orange 1 tablespoon cumin Salt and pepper، to taste 3 teaspoons Old Bay Seasoning 12 cup unsalted butter، use 1 large stick of butter، not half stick
Directions Spray a glass baking dish with a bit of non-stick cooking spray، or rub lightly with Olive Oil. Wash the fish well. Slice the fish into medium size slices. Not too thick or thin، up to you. Lay the fish slices in baking dish. Sprinkle generously with cumin، salt، pepper، old bay spice and add a bit of garlic، keep the rest for top later. Squeeze the juice of lemon over this. Take remaining garlic، jalapeno، celery leaves and cilantro، add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor)، does not have to be totally paste، but put together and blend well، spread this over fish. (You can squeeze lemon juice into this to make easier to blend). Add all chopped vegetables، peppers، onions. Squeeze the juice of orange into baking dish، top with pats of butter. You may add a bit more seasoning to top if you like. Cover with foil and bake in oven at 350 degrees for approximately 45 minutes. Towards end of baking، you may uncover if you want to lessen juices or to brown، but just as good with juices، great over brown fish rice with onion.
Fish Casserole (Sayadeyet al samak)
Ingredients 1 kilo fish 1 onion، chopped 2 cup rice Cooking oil Salt and pepper Tomato sauce Cumin
Directions Cut fish into neat pieces and fry، remove onto absorbent paper with the same oil Fry chopped onion to a rich brown، add rice، water، and cook when the water is absorbed، place fried fish over rice Lower heat to the minimum، cover، and cook for 15 minutes
"CBC Sofra" TV channel broadcasted a video featuring the recipe.
Directions Clean the shrimps. Pour olive oil into a bowl. Squeeze a fresh lime into the bowl. Mash garlic into the bowl. Add paprika، ground black pepper، fish seasoning، ginger powder، hot sauce، and few pinches of salt to the mixture، and stir thoroughly until well mixed. Take a zip bag، place the cleaned shrimps into the bag and add the mixture to it. Zip the bag up tight. Shake and rub the marinate into shrimps. Keep the bag into a refrigerator for about three hours (marinate). Skewer the marinated shrimps on a wooden skewer. Heat a grill pan for few minutes before grilling the shrimps. Grill the shrimps.
Fish curry Ingredients 270ml can coconut cream 1 12 tablespoons green curry paste 2 x 400ml cans coconut milk 1 12 tablespoons fish sauce 1 tablespoon brown sugar or palm sugar 500g perch fillets (or any firm، white-fleshed fish)، cubed 4 kaffir lime leaves 230g can bamboo shoots، thinly sliced juice of 1 lime jasmine rice، to serve
Directions Heat coconut cream in a wok over medium heat، stirring، for 8 minutes or until oil and cream separate. Add curry paste and cook a further 2 minutes. Slowly stir in coconut milk، fish sauce and sugar. Simmer، stirring occasionally، for 10 minutes or until green oil comes to the surface. Add fish، lime leaves and bamboo shoots. Simmer for 5 minutes. Stir through lime juice. Serve topped with coriander leaves over jasmine rice.
Brown Rice Ingredients 2½ cups water or broth 1 cup brown rice
Directions Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low، cover and simmer until tender and most of the liquid has been absorbed، 40 to 50 minutes. Let stand 5 minutes، then fluff with a fork.
Green Salad 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.
Atayef With Nutella Ingredients 15 Pieces of Atayef 1 Nutella Jar - 750 gm Butter or Oil
For sugar syrup: 1 cup of water 2 cups of sugar 1 tbsp of lemon juice
Directions For Atayef Take piece by piece of Atayef and spread a small portion of Nutella on its surface evenly. Avoid putting too much Nutella to avoid folding it incorrectly. Fold the Atayef into half and squeeze its edges so it looks like a half-moon. You can now fry the Atayef for three minutes in oil or you can follow the next steps to bake it.
Spread a spoonful of melted butter onto a Pyrex baking dish، then using a pastry brush، dab butter on each and every Atayef piece. Put the baking dish it in the oven for three to seven minutes on medium heat. After you take it out، leave to cool down and pour some sugar syrup on it. Enjoy the delicious twist on a typical Ramadan dessert!
For sugar syrup: Mix 1 cup of water، 2 cups of sugar and a tablespoon of lemon juice in a sauce pan، stir and leave it to boil for 8 minutes. Then، add 1 tablespoon of rosewater and let it boil for a minute. Let it cool down completely till it reaches room tempratue then pour the syrup over the Atayef.
Ful 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.
Raspberry Yogurt Ingredients 2⁄3 cup fat free Greek yogurt 1⁄4 cup frozen raspberries 1 teaspoon Splenda sugar substitute
Directions Just mix the yogurt، frozen raspberries and splenda together in a bowl and enjoy. You can add 12 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits. The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor. If you can't find greek style yogurt، just place the yogurt in cheese cloth over a strainer over night.
Cucumber Tomato Sandwich Ingredients 1 Large Cucumber، Grated 1 Large Tomato، Sliced Flour Tortillas Dill Dip Dill Dip Ingredients: 12 Cup Hellmann’s Mayonnaise 12 Cup Sour Cream 3 oz Cream Cheese، Softened 1 Tbsp Dill Weed 1 Tsp Seasoned Salt 1 Tsp Chopped Onion Flakes 1 Tsp Parsley
Directions Start by making the dill dip، combining all ingredients and mix them well. Next، spread some dill dip on 2 flour tortillas، just as you would while making a sandwich. Sprinkle some grated cucumber on one tortilla and place tomato on top of that. Place another tortilla on top and then you can either eat it cold at this point or you can use a Panini Press or Quesadilla Maker to seal the sides and toast it.