Don’t know what to eat? Here's a complete meal plan for the 25th Day of Ramadan
Sunday 10/June/2018 - 10:34 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:
Iftar drink :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.
Alexandrian Liver Ingredients 300 g of fresh liver Chili pepper، desired amount 1.5 Tsp. of Salt 2 Tsp. Cumin 2 small lemonslimes juice 3 table spoons of oil After that mix all the contents in a bowl except garlic and chili we add them later as you see the video.
Directions Cut the liver into small pieces Mix 2 tsp. cumin، 1.5 tsp salt and 2 small lemons juice mix very well Add chili pepper Leave it for 5 mins. Until the temperature increases After covering it for about 5 mins add 5 cloves of minced garlic (Keep on medium temp.) Cover it for another 5 mins
Fried Lamb Brains Ingredients 1 lamb، brain 1 tablespoon vinegar 2 eggs، beaten 1⁄2 cup flour 1⁄2 cup onion، sliced 1 teaspoon salt 2 tablespoons parsley، separated 1 teaspoon extra virgin olive oil 1 tablespoon lemon juice
Directions Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour، until the brains are thoroughly cleansed. Place brains in a saucepan with fresh water، add onions، salt، vinegar and 1 tablespoon of parsley. Bring to a boil and then immediately remove the brains and place in a paper towel to drain. Cut into four pieces and season with a little olive-oil، lemon juice، and parsley. Roll the brains in flour، dip in egg، and fry in a skillet with oil، over medium heat for 7-8 minutes.
Directions Clean the ribs and remove the membrane. Grind the mustard seeds.
MARINADE: Combine ground mustard seeds، brown sugar، paprika، salt and black pepper in a container. Mash two fresh garlic cloves and stir in Worcestershire sauce، ketchup، olive oil، cider vinegar and hot sauce. Cover a bakeware with aluminum foil and transfer the ribs into the bakeware. Rub the marinade over the lamb ribs on both side. Cover and seal the bakeware with aluminum foil. Keep the lamb ribs in refrigerator for 2 hours to marinade. Preheat oven to 325º F (163º C)، Cook the ribs for 2 hours. Uncover the ribs and continue to grill for 30 more minutes.
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 wine 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: Knafeh with mango and cream Ingredients 1 lb of frozen Kataifi - knafeh. 12 cup of butter. 2envelopes Dream Whip. 1 cup of mango juice. 3 ripe mangos - diced. For the syrup: 2c sugar + 1 c of water + 1 tsp of lime juice.
Directions Rub the frozen knafeh with your fingers to cut it into small pieces. Meanwhile combine the ingredients of the syrup، bring to a boil then reduce heat، simmer for 10 minutes until thickened، let it cool down to room temperature. Melt butter and add to the knafeh، mix knafeh and butter with hand. Brush two identical oven safe pans with a Tbsp each of melted butter - I've used two 12inch pizza pans- spread half of the knafeh in each pan and press tightly with a bowl. Bake in a 350F oven until golden brown. Prepare the Dream Whip according to package direction using the mango juice. When the knafeh is done drizzle both parts with some syrup. Turn one part upside down، spread about 23 of the cream filling. Add mango pieces، then the other half of the knafeh. Decorate with the rest of the whipping cream.
-Another easier way - Knafeh parfait- First melt the butter then add the knafeh Until golden brown، add the syrup and stir. This time I've made the whipping cream with milk. Layer knafeh، cream and mango slices. Decorate with more mango on top.... Enjoy
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.
Six-Layer Parfait-in-a-Jar Ingredients 20 seedless red grapes، halved 34 cup plain nonfat Greek yogurt 12 cup diced pear 2 tablespoons granola 2 tablespoons roasted pumpkin seeds 2 teaspoons maple syrup
Directions Layer the grapes، yogurt، pear، granola، pumpkin seeds، and maple syrup، dividing evenly، in 2 jelly jars or glasses.