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Elham AbolFateh


On the 26th Day of Ramadan… Here's a complete meal plan

Monday 11/June/2018 - 09:38 AM
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File photo

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:

Homemade Apple Juice

Apple Juice
18 Apples
Cinnamon (optional)
Sugar (optional)

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!

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Meatball and Rice Skillet with Baby Peas
2 tablespoons extra virgin olive oil
1 small sweet onion، finely diced
3 cloves garlic، minced
salt and pepper
1 14 cups Jasmine rice
2 14 cups low sodium chicken broth
16 cooked Italian meatballs، homemade or store-bought
12-34 cup sweet baby peas، thawed if frozen
14 cup chopped flat leaf parsley
Warm oil in a large nonstick skillet over medium-high heat. Add onion; saute until soft and translucent، about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Season with a dash of salt and pepper.
Stir in rice to coat، until the rice has absorbed almost all of the liquid، about 1 minute. Add broth، meatballs، and peas; bring to a boil.
Cover and reduce heat to low. Cook for 20-22 minutes until rice is tender. Taste and add more salt، if necessary. Toss in the parsley.
Serve immediately and enjoy!

The meatballs can be thawed or frozen.
If you want your peas to be bright and have more color، toss them in at the end and let the skillet sit for another 5 minutes.

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Green Salad
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

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.

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For dessert: Tropical mango vanilla cupcakes
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

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.

Suhoor meal

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Ful With Tahini
3 cloves garlic
1 teaspoon cumin seeds، freshly toasted
2 (15-ounce) cans fava beans
3 tablespoons tahini
2 to 3 tablespoons lemon juice from 2 lemons، or more to taste

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.

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12 gallon milk — whole or 2% are best، but skim can also be used
12 cup commercial yogurt containing active cultures
3 quart or larger Dutch oven or heavy saucepan with a lid
Instant-read or candy thermometer (one that can clip to the side of the pan)
Small measuring cup or small bowl

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.

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Fruit Salad
23 cup fresh orange juice
13 cup fresh lemon juice
13 cup packed brown sugar
12 teaspoon grated orange zest
12 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries، hulled and sliced
3 kiwi fruit، peeled and sliced
3 bananas، sliced
2 oranges، peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Bring orange juice، lemon juice، brown sugar، orange zest، and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low، and simmer until slightly thickened، about 5 minutes. Remove from heat، and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large، clear glass bowl in this order: pineapple، strawberries، kiwi fruit، bananas، oranges، grapes، and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.




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