On 14th Day of Ramadan… Here's a complete meal plan
Wednesday 30/May/2018 - 10:54 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:
Sobia Ingredients 2 Tbs dry، uncooked rice. 1 C water. 14 C sugar- more or less depending on your liking. 14 C powdered milk. 2 C coconut milk. 12 tsp vanilla powder.
Directions Start by grinding the rice to fine powder. In a bowl combine water and rice powder، let it set for at least 6 hours in the fridge. In you blender، add the rice water and the rest of the ingredients together. Blend very well - might take you 3-4minutes until well combined. Strain with cheese cloth، coffee filter or tea strainer. Chill and serve.
Tomato soup Ingredients 1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes 1 medium onion 1 small carrot 1 celery stick 2 tbsp olive oil 2 squirts of tomato purée (about 2 tsp) a good pinch of sugar 2 bay leaves 1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
Tip Choosing the best tomatoes The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.
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Directions Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size. Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed. Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.) Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Ingredients For Bamia 1 cup of Brown Onion (chopped) 1 Beans (cut in half, ends off) 1 kg of Lamb Cutlets 250g of Tomato Paste 2 tablespoons of Salt 1 teaspoon of Pepper Water
For Rice 3 tablespoons of Butter 1 bundle of Vermicelli 1.5 cups of Rice Water
For Bamia Put onions, beans, lamb, tomato paste, salt and pepper in a large pot Pour enough water to cover ingredients (1 cm above) Bring to the boil Simmer for 1 hour (stir every now and again!)
Melt butter in a saucepan Add crushed vermicelli Stir until golden Add rice and stir - let it heat through Add water (1 cm above the rice) Bring to boil Simmer (very, very low heat!) for 20 minutes. Serve Bamia with Rice, yum!
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.
Nutella Warbat Ingredients
500 grams Kollaj (Baklava) pastry ¼ cup melted ghee ¼ cup melted butter 500 grams Nutella® for filling For decoration: Sugar syrup (according to taste) Ground pistachio
Directions Heat the oven to 180˚C. In a bowl, mix the melted ghee and melted butter. Using a pastry brush, cover a pastry sheet completely with melted butter and margarine. Cover with another sheet, then brush and repeat until you use up all of the pastry. Cut the pastry into 16 x 16 cm squares. Put a tablespoon of Nutella® in the centre of each square and fold it into a triangle. Bake in a shallow pan until the pastry is golden. Remove from the oven and let it cool completely before handling because the filling will be very hot. Sprinkle with the ground pistachio and sugar syrup before serving.
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.
French Fries 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.
Fried eggs Ingredients Butter 2-4 EGGS Salt and pepper
Directions 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.