What to eat? Here's a complete meal plan for the 19th Day of Ramadan
Monday 04/June/2018 - 11:34 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.
For sauce 34 cup chopped onion 5 cloves garlic، minced 14 cup olive oil 2 (28 ounce) cans whole peeled tomatoes 2 teaspoons salt 1 teaspoon white sugar 1 bay leaf 1 (6 ounce) can tomato paste 34 teaspoon dried basil 12 teaspoon ground black pepper
Directions In a large bowl، combine ground beef، bread crumbs، parsley، Parmesan، 14 teaspoon black pepper، garlic powder and beaten egg. Mix well and form into 12 balls. Store، covered، in refrigerator until needed. In a large saucepan over medium heat، saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes، salt، sugar and bay leaf. Cover، reduce heat to low، and simmer 90 minutes. Stir in tomato paste، basil، 12 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
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. Yield: 8 servings.
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 With Tahini Ingredients 3 cloves garlic 1 teaspoon cumin seeds، freshly toasted salt 2 (15-ounce) cans fava beans 3 tablespoons tahini 2 to 3 tablespoons lemon juice from 2 lemons، or more to taste
Directions Put garlic cloves، cumin seeds، and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small، flimsy chunks. If you don't have a mortar and pestle، mince garlic very fine. Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat، stirring frequently، until liquid retains some brothiness but turns thick and sauce-like، about 5 minutes. Add lemon juice and salt to taste. Mash one third of the beans with a potato masher to thicken if desired، then serve with toasted pita.
Apple Cinnamon Greek Yogurt Ingredients 1 12 cups Greek yogurt (I use 2%) 2 tablespoons honey 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 medium crisp apple (I like honeycrisp، gala، or pink lady for these)، cored and diced 14 cup applesauce Additional honey and cinnamon for topping، if desired
Directions Have two sturdy glasses، mason jars، or mini trifle bowls ready.
To a medium bowl، add the yogurt، honey، vanilla، and cinnamon. Stir well to combine.
Grab 14 of the apples and sprinkle them at the bottom of the glasses. Add 13 of the yogurt، a few spoonfuls each. Depending on the size of your glass، you may need to spread the layers gently with the back of a spoon to distribute to the edge of the glass. Top with more apples (14)، then more yogurt (13). Add all of the applesauce (2 tablespoons per glass)، then more apples (14). Top with remaining yogurt and sprinkle with remaining apples. Drizzle with a little more honey and sprinkle with cinnamon if desired. Serve.