Here's a complete meal plan for 15th Day of Ramadan
Thursday 31/May/2018 - 10:46 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:
Apple Juice Ingredients 18 Apples Cinnamon (optional) Sugar (optional)
Directions Start by washing and then coring the apple to remove seeds. Cut the apples into slices. There is no need to peel the apples. Add the apples to the pot and add enough water to just cover them. Too much water and you’ll have pretty diluted juice. This juice may come out a bit strong، but it’s a lot easier to dilute the juice with extra water rather than trying to make the flavor stronger. Slowly boil the apples for about 20-25 minutes or until the apples are quite soft. Place a coffee filter or piece of cheesecloth in your fine mesh strainer and place over a bowl. Slowly ladle the hot juiceapple mixture into a fine mesh strainer and gently mash the apples. The juice will be filtered through the bottom into your bowl while the apple mush will be left behind. Place the mush in a separate bowl for later. Repeat this process until all of your juice is in the bowl. Taste the juice after it’s cooled for a bit. You can add additional sugar or cinnamon depending on your preferences. Again، if the flavor is too strong، you can add water a little bit at a time to weaken the flavor. The apple mush you collected can easily be turned into applesauce by pureeing and adding a smidgen of sugar and cinnamon to taste. Keep in mind your homemade apple juice doesn’t have any preservatives so be sure to keep it refrigerated and to use it within a week!
Baked Kofta Stew With Potato Crust
Ingredients 2 tablespoons vegetable oil 500 g minced lamb 1 small onion or 70 g، chopped ¼ teaspoon ground black pepper ¼ teaspoon ground cinnamon 5 tablespoons fresh parsley، chopped 1 large onion or 200 g، finely chopped 4 tablespoons tomato paste or 40 g 4 cloves garlic، crushed 1 large tomato or 200 g، diced 1 large carrot or 150 g، cubed 2 cups hot water or 500 ml 2 cubes MAGGI® Chicken Bouillon 1 medium potato or 200 g، peeled & grated
Directions Combine lamb، chopped onion، black pepper، cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs. In a sauce pan، heat vegetable oil and fry kofta meatballs until golden brown and almost fully cooked. Remove from pan and set aside. In the same pan، fry onions for 4-5 mins or until golden. Add tomato paste and sauté for another 2-3 mins; add garlic، tomatoes، carrots، water and MAGGI® Chicken Bouillon cubes، cover and simmer for 15-20 mins on medium to low heat. Preheat oven to 180˚C and place rack on the bottom level. Pour tomato sauce into an oven-proof casserole dish or Dutch oven، place kofta meatballs over the top، spoon grated potatoes over the top and bake in a preheated oven for 45 mins or until the potato crust is golden on top.
Vermicelli Rice Ingredients 3 tablespoons butter 12 cup broken uncooked vermicelli (1-inch pieces) 2 cups uncooked basmati rice 3 cups reduced-sodium chicken broth 1 cup water 1 teaspoon salt 12 teaspoon pepper Fresh chives، optional
Directions In a large saucepan، heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice، broth، water، salt and pepper. Bring to a boil. Reduce heat; simmer، covered، 15-20 minutes or until rice is tender. Remove from heat; let stand، covered، 5 minutes. Fluff with a fork. If desired، top with chives.
Summer Corn Salad Ingredients 5 ears corn، boiled or grilled 1 tomato، seeded and diced 1 red onion، chopped 1 green bell bell pepper، diced 1 lime، juiced 3 tablespoons olive oil Fresh cilantro، to taste Salt Pepper Directions Remove kernels with paring knife and place in large bowl. Add tomato، onion، and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.
Tropical mango vanilla cupcakes Ingredients For cupcakes: 1 13 cups all-purpose flour 12 tsp baking powder 14 tsp baking soda 14 tsp salt 12 cup unsalted butter، melted and cooled 1 cup sugar 1 large egg 14 cup coconut flavored yogurt (or vanilla) 34 cup milk (I used whole milk) 1 tsp vanilla For buttercream 34 cup unsalted butter، room temperature 12 cup mango puree 14 tsp salt 12 tsp vanilla extract 2-4 cups icing sugar
Directions Preheat oven to 350°F and line a muffin pan with 12 paper liners. In a large bowl، toss together flour، baking powder، baking soda and salt. In a medium bowl، whisk the melted butter with the sugar. Add the egg، yogurt، milk and vanilla. Stir together، then gently pour into the dry ingredients. Mix until smooth and try not to over mix. Fill the paper liners 34 full with batter and bake for about 18-20 minutes or until a toothpick inserted into the centre comes out clean. Let cupcakes cool completely before frosting. To make the buttercream، whip the butter until light and fluffy. Add the mango puree، salt and vanilla، mix until somewhat incorporated. Add the icing sugar، one cup at a time، blend until smooth.
Recipe notes: To make the mango puree، blend a generous 12 cup of diced fresh ripe mangoes until smooth. You can also use canned mango puree or frozen mango chunks. If using frozen mangoes، first thaw and pat dry، then puree. The amount of powdered sugar you need to reach your desired consistency will depend on how ripe and juicy your mangoes are. The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Best served at room temperature.
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.
Yogurt Cream and Berries Ingredients 1-12 cup Plain، Unflavored Yogurt 1-14 cup Heavy Cream 12 cup (to 34 Cup) Brown Sugar Blueberries (or Other Fruit Of Your Choice)
Directions First، pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.
When you are ready to serve، place a small handful of berries (or other fruit) into a bowl or cup. Now، you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not، spoon the yogurt mixture over the berries or fruit. Repeat the layers once، ending with berries on top.
Now take this heavenly، creamy substance and indulge. You won’t be sorry you did.