What to eat on 2nd Day of Ramadan? Here's a complete meal plan
Tuesday 07/May/2019 - 10:06 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.
First day of Ramadan fell on May 16 in some countries، and will fall on May 17 in other.
“Sada el Balad” news website offers you your meal guide during the holy month of Ramadan over the coming 30 days:
Qamar Al-deen juice
1 package (400gm) of lamar Addeen or home made apricot leather.
3 cups tap water.*
13 cup sugar.**
Cut the apricot leather into small pieces something like 2 inch squares.
Put in a deep bowl and cover with water.
In your blender blend the apricot with water and sugar until no lumps are visible.
Strain if you like، I do not strain mine.
Pour into a pitcher and refrigerate until serving time.
* If you are in a hurry and do not have time to soak it overnight. ** You can always add more if you wish to but I find this sweetness is the just right for us. *** If you wish you can dilute the juice in serving cups or add more sugar، just adjust to you level of likeness. I like serving it as is with some ice cubes، when the ice cubes melt it dilutes the juice by itself and I do not need any more cold water.
Ingredients Beef Filling 1 pound of ground beef 1 13 cup of crushed tomatoes (canned) 12 onion، chopped fresh basil leaves bay leaves salt to taste 14 tsp. ground pepper 1 clove garlic، minced 2 tbsp. oil Bechamel ingredients 4 tbsp. butter 4 tbsp. white flour 2 tsp. salt pinch of nutmeg 4 cups of milk 4 ounces of mozzarella cheese 12 ounces of macaroni
Directions Being by sauteeing the onion in 1 tbsp. of oil on medium heat until the onion turns brown. Then add in the minced garlic and cook for a few more minutes until the garlic becomes fragrant but doesn't burn. Add in the tomato، salt، spices and bay leaf. In another saucepan، cook the other tablespoon of oil with with ground beef until the ground beef turns brown. Then add the beef into the tomato mixture. Cover and cook until combined. The flavors should meld and the tomato should be dried up a bit. About 15-20 mins. At the end add in the basil leaf and remove bay leaf. Combine butter and flour in a saucepan over low to medium heat. Cook until the mixture turns brown and nutty، constantly stirring، for about 5-7 minutes. Add in nutmeg، salt. Stir in the milk slowly، to prevent lumps from forming. Cook the sauce on medium heat، stirring frequently to prevent the bottom from burning. Sauce is done when it thickens and bubbles up، about 10 minutes. In the meantime، boil water over high heat and add in the macaroni. Cook the macaroni in the boiling water for about 8-10 mins، or according to the directions on the package. Drain the pasta after cooking. When the sauce and pasta are finished، combined the drained pasta with the white bechamel sauce. Place the first layer of pasta in the bottom of a baking pan. (about half the mixture). Then add a layer of beef filling. Then add another layer of macaroni and finally the mozzarella cheese on top. Cook covered at 350 degrees F for about 30 mins. Then uncover and broil to brown the top if you like.
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.
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.
Ingredients 150g baked mille feuille، crushed 5 cup milk 1 cup double cream 34 to 1 cup sugar Handful of crushed almonds، hazelnut، pistachio Handful of raisins 2 tbsp shredded coconut 14 tsp cinnamon Pinch of salt (optional)
Directions Add the cinnamon، sugar، and cream to the milk، and stir. Put the pan over medium high heat till hot. Preheat the oven 190c. In the baking tray sprinkle a pinch of salt over the mille feuille. Sprinkle a layer of shredded coconut. Once the milk is hot، pour evenly over the mille feuille. Wipe the sides of the baking dish clean، to not burn، and into the oven for 15 minutes، then broil till golden (about 5 minutes). Once done، take out of the oven، let rest، serve warm، and... Bon Appétit:)
Recipe tips: -It may look too runny after baking، but the pastry (especially if you're using mille feuille) will absorb the milk more while resting and cooling. -You could use either cream or nuts if you wish to make it with only one of the two choices.
Directions Soak the beans with water for at least 4 hours، I've soaked mine over night. Drain the beans and wash very well، put in your slow cooker. Wash the rice and lentils، drain and add to the beans along with garlic cloves and tomato. Add enough water to cover. Let it cook on low for 8 hours.
Serving suggestions: Saute onion rings and tomato in olive oil، add some sausages، stir for 5 minutes then add the beans. Saute crushed garlic in olive oil along with diced tomato then add the beans. Add salt، cumin and a squeeze of lemon juice.
Recipe Notes If you cannot find dry fava beans you can use pinto beans as it is the closest taste we've found. Cooking time varies depending on the type of beans so start checking after 6 hours for doneness. Some people like also adding ghee to their beans، but personally I prefer it with olive oil.
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.
Directions Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees، stirring occasionally to prevent scorching، 5 to 7 minutes. Let cool to 115 degrees. Whisk together 1 cup milk and the yogurt. Stir into remaining milk. Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels، completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard، 4 to 5 hours. Refrigerate uncovered jar; when it's cool to the touch، about 30 minutes، screw on a tight-fitting lid.