Don’t know what to eat? Here's a complete meal plan for 21th Day of Ramadan
Wednesday 06/June/2018 - 11:57 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:
Fresh Orange juice Ingredients (1 cup = 250 ml) 850 grams oranges or 6 to 7 medium oranges 1 tablespoon lemon juice (optional) sugar or honey or jaggery as required - (optional)
Directions Peel the oranges and take the orange segments in a mixie jar or blender jar. Add 1 tbsp lemon juice. this is optional and you can skip if you want. Run the mixie or blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. avoid blending too much as we just need to crush the segments and not the seeds. Line a juice strainer over a bowl or pan. in the juice strainer، pour the orange juice. Strain the juice with a help of a spoon. keep on pressing and moving the spoon، so that the all the juice is strained well. You should only have the stringy orange pulp remaining after all the juice is strained. The juice will be collected in the bowl or pan. if you want you can add some sugar or honey or jaggery to the juice to sweeten it. Pour immediately in glasses and serve orange juice.
Faatah (Rice & Meat With Crispy Bread on Bottom)
Ingredients 1 lb stew meat 1 onion 1 chicken bouillon cube 2 fresh tomatoes، blended in blender to make smooth 4 fresh garlic cloves، crushed 1 tablespoon tomato paste 2 cups short-grain white rice (Egyptian rice) 1⁄4 cup fideos، noodles 1⁄4 cup butter 2 cups oil، some for frying bread 1 white pita bread 1 tablespoon cumin salt & pepper 3 tablespoons white vinegar
Directions To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan، add about a 14 stick of butter، add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish، preferably a square sized dish. Set aside.
Then add to same pan، a little more butter، salt، approximately 2 cloves of crushed fresh garlic، and a teaspoon or so of cumin stir around a bit until you can smell aroma، then add fried bread pieces to this mixture، stir to coat bread and put back into glass baking dish. Set aside.
To prepare meat: put some butter in a pot، stir fry meat until brown، add 1 onion quartered، salt & pepper، 1 cube of chicken bouillon and water to cover meat. Bring to a boil، turn down to simmer، cover and cook until tender، approximately 2 hours. After meat has cooled، take out chunks of meat and put in a bowl، set aside. Reserve soup from the meat separately.
To prepare the rice: Put some butter into a pot، add shareya (fideo noodles) like a handful or so، keep stirring until golden brown، not too dark، but very golden. Then add two cups of rice، stir a little bit until some of the rice turns an opaque white. Add 2-14 cups of water and salt to taste. Bring to a boil، cover and turn down to simmer، cook until tender. Test the rice tenderness after about 35 minutes.
Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice، looking at glass dish sides to see level of soup، should reach just to top of rice، don’t worry، this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.
To prepare red sauce: In a pan، add a little oil or butter، crushed tomato، a half teaspoon of tomato paste، salt & pepper، 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar، stir this until you smell aroma and it is a bit smooth. It should be a bit thick، not watery، but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
To fry meat: In a pan add a bit of butter or oil، the meat، just a touch of tomato paste، about a tablespoon of fresh crushed garlic، salt & pepper، a teaspoon of cumin. Cook until meat is golden fried.
Spoon this atop the rice and serve. Enjoy!
Molokhia Ingredients 4 cup chicken broth 3 bay leaves 1 onion، peeled and diced 1 Tbsp tomato paste Salt and pepper 2 lb(s) prepared molokhia leaves، purchased frozen and thawed 6 clove garlic، peeled and minced 2 Tbsp cumin seed ½ cup olive oil Juice of 1 lemon
Directions Pour the broth into a soup pot and add the bay leaves، onion، tomato paste، salt and pepper and bring to a simmer. Add the molokhia and season with salt and pepper. Stir well. Simmer for 20 minutes.
Pour the olive oil into a large skillet over medium high heat. Stir in the garlic and cumin seed. Continue stirring or swirling the pan. When the garlic is golden brown، pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately.
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.
For dessert: Chocolate Brownie Cookies
Ingredients ½ cup (4oz120g) white sugar ½ cup (3oz90g) brown sugar 6 tablespoons (3oz90g) butter 2 large eggs 1 teaspoon vanilla extract 1 cup (4oz120g) cocoa powder، unsweetened ½ teaspoon salt ½ cup (3oz90g) chocolate chips
Directions Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat) Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this، along with melting the butter and sugar، helps create a crackly crust on top of the cookies). Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes. Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish. Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not، they are perfectly fudgy on the inside. Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.
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.
Yogurt Ingredients 12 gallon milk — whole or 2% are best، but skim can also be used 12 cup commercial yogurt containing active cultures Equipment 3 quart or larger Dutch oven or heavy saucepan with a lid Spatula Instant-read or candy thermometer (one that can clip to the side of the pan) Small measuring cup or small bowl Whisk
Directions Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling، about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation، this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
Cool the milk. Let the milk cool until it is just warm to the touch، 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form، you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F، though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.
Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used، the temperature of the yogurt، and your yogurt preferences. The longer yogurt sits، the thicker and more tart it becomes. If this is your first time making yogurt، start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
Cool the yogurt. Once the yogurt has set to your liking، remove it from the oven. If you see any watery whey on the surface of the yogurt، you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers، cover، and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
Your next batch of homemade yogurt. Once you start making your own yogurt، you can use some of each batch to culture your next batch. Just save 12 cup to use for this purpose. If after a few batches، you notice some odd flavors in your yogurt or that it's not culturing quite as quickly، that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you، it will be safe to eat، but go back to using some store-bought commercial yogurt in your next batch.