Here's a complete meal plan for the 3rd Day of Ramadan
Wednesday 08/May/2019 - 10:59 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:
Qamar Al-deen juice
Ingredients 1 package (400gm) of lamar Addeen or home made apricot leather. 3 cups tap water.* 13 cup sugar.**
Directions Cut the apricot leather into small pieces something like 2 inch squares. Put in a deep bowl and cover with water. Refrigerate overnight. 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. Serve cold.***
Recipe Notes * 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.
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.
Tip: Aluminum foil can be used to keep food moist، cook it evenly، and make clean-up easier.
1 kilo ground beef 600 grms bolgol #1 salt (to taste) oil for frying 2 cups cooked ground beef Original recipe makes 1 Recipe
Preparation 1 Leave the burgle (Wheat) in water for 20 mins. 2 Drain good then mix with ground beef and some salt. 3 Grind all ingredients together. 4 Cut a small piece of the mixture and shape into an egg size leaving a small hole in one end. 5 Insert ready-made ground beef inside the holes and close it up. 6 Fry in oil till browned.
Ground beef goulash (phyllo pie)
Ingredients 1 lb ground beef. 2 Tbs olive oil. 1 medium onion chopped. salt and pepper. 1 package of phyllo sheets. 14 c of butter melted - you can use butter spray if you like. 1 cup of milk. 1 large egg.
Directions In a large non-stick skillet over medium-high heat، add the olive oil then toss in the diced onion، stirring for 2-3 minutes until tender. Add the ground beef، salt and pepper and cook until browned، set aside. Brush- or spray- an oven safe dish with butter، take 2-3 sheets of phyllo dough and lay them flat on your dish، then brush with butter. Continue layering the phyllo sheets 2-3 sheets at a time and brushing them with butter until you are done with half the package. Add the minced meat. If you want you can cook any desired vegetables with the meat for added benefits such as، celery، peas، corn، small cur green beans.... etc. Take another 2 sheets of the phyllo cover the meat layer and brush with butter. Continue layering and brushing until you are done with the whole package. Cut into squares، then beat an egg into the milk، sprinkle some salt and pepper، then carefully pour into the dish، tilt the dish in all directions so the milk mixture will spread evenly. Bake in a 400F pre heated oven for 20-30 minutes or until golden brown. Cool slightly، then serve warm. Enjoy!!!
Ingredients 3 pounds small white potatoes Kosher salt 1 cup mayonnaise 14 cup buttermilk 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 12 cup chopped fresh dill Freshly ground black pepper 12 cup chopped celery 12 cup chopped red onion
Directions Watch how to make this recipe.
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil، then lower the heat and simmer for 10 to 15 minutes، until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander، then place the colander with the potatoes over the empty pot and cover with a clean، dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile، in a small bowl، whisk together the mayonnaise، buttermilk، Dijon mustard، whole grain mustard، dill، 1 teaspoon of salt، and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle، cut them in quarters or in half، depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm، pour enough dressing over them to moisten. Add the celery and red onion، 2 teaspoons of salt and 1 teaspoon of pepper. Toss well، cover، and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Ingredients 1 cup of pitted dates – almost 16 ones- soaked in 1 cup of hot water for 30 minutes. 12 cup of powdered sugar. 1 cup of all purpose flour. 12 cup of oil. 2 eggs. A dash of vanilla powder. 12 tsp of cinnamon. 1 Tbs of baking powder. For garnishing I’ve made soft toffee and used walnuts، so to make the toffee: 2 cup of white sugar + a can of cream.
Directions Using your blender، beat the eggs،vanilla and cinnamon. Then add the sugar and the oil until all are mixed well. Add the dates with the water to the blender and blend again. Sift the dry ingredients together then pour the wet mixture over and mix well. You’ll notice that the wet mixture still got some date clumps in it but it is ok، actually it adds texture to the cake. Pour the cake mixture in a prepared oven pan and bake in a 350F oven until done، almost 25-30 minutes. take it out and let it cool. Meanwhile make the toffee. Be very careful when making the toffee as it is so hot. Please declare the kitchen a NO ZONE for kids and pets. First put your cream can in a very hot water for at least 30 minutes. Put 2 cups of sugar on medium heat and stir every now and then be careful not to let it burn. Let the sugar melt on medium-low until it is completely done and is turned into liquid form. Carefully add the cream and stir quickly until all the lumps disappear and the mixture is thicker. Pour the toffee over the cake and garnish with extra nuts if you want. You can eat it without the toffee or make any other garnish of your choice. Powdered sugar، caramel، frosting or plain it is delicious by all means. Serve and enjoy.
Chicken With Vegetables And Cashew Nuts Stir Fry
Ingredients For the chicken 1 free-range egg 1 tbsp cornflour pinch sea salt 500g1lb 2oz skinless chicken breast fillets، sliced 300ml10fl oz groundnut oil For the stir fry 1 onion، sliced 1 yellow pepper، de-seeded، sliced into strips 1 red pepper، de-seeded، sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions، sliced 4 tbsp roasted cashew nuts sea salt and ground white pepper steamed jasmine rice، to serve
Directions For the chicken، place the egg into a bowl، add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes، or until golden-brown and crisp، then remove with a slotted spoon and drain on absorbent kitchen paper.
For the stir fry، pour off all the oil from the wok، except for one tablespoon. Reheat the oil over a high heat، add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute، or until softened. Add the chicken pieces and stir fry for 1-2 minutes، then add the stock and soy sauce. Simmer for another minute، or until the chicken is cooked through.
Stir in the spring onions and cashew nuts، season، to taste، with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.