Here's your complete meal plan for 5th Day of Ramadan
Friday 10/May/2019 - 11:07 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:
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.
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!
Ingredients 1 12 cups water 1 cup long-grain white rice 12 teaspoon salt
Directions Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat. Reduce heat، and simmer، covered، until rice is tender and has absorbed all the water، 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready. Remove from heat، and let stand، covered، for 10 minutes. Fluff with a fork before serving.
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.
Directions Cut Qamar El Din into small pieces. In a deep pan heat water. Take off heat and add Qamar El Din. Leave till Qamar El Din dissolves. If there are still undissolved، pour in a blender and beat for a few seconds. In a pan dissolve corn flour with Qamar El Din. Add sugar. Return pan to heat and stir constantly until boiling، reduce heat and simmer until thick. Leave to cool for 20 minutes then serve in small serving bowls. Sprikle nuts، raisins and coconut then refrigerate until serving.
Fool Medames (Fava Beans)
1 lb dry fave beans.
3 Tbs rice - uncooked.
3 Tbs red lentils.
1 to mato quartered.
3 garlic cloves.
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.
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.
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.
Ingredients Butter 2-4 EGGS Salt and pepper
Directions For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan، 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide turner under each egg and carefully FLIP it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve immediately.