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.
Ingredients 2 c basmati rice soaked for 30 minutes. 2 lb beef stew lamb or chicken boiled and cooked make sure to keep the broth 1 medium eggplant. 2 medium potatoes. 1 large yellow onion. 1 large greenredyellow bell pepper or any kind of pepper you like 2 Tbs tomato paste. 2 Tbsp olive oil. salt and pepper. Oil for frying.
Directions Slice the eggplant and the potatoes، sprinkle with some salt and fry. In a large pot، heat 2 tbsp of olive oil. Saute the diced onion until translucent، add the meat، tomato paste and season، stir very well and cook for 5 - 10 minutes. Turn off the heat. In a deep pot arrange the meat in the bottom، then top with fried potatoes، then the eggplant rings. Top that with the rice، then add enough brothwater to cook the rice according to the package directions. I've added broth just enough to cover the rice. On a medium- high heat bring your pot to a boil، then reduce heat and cover for about 20-10 minutes until the rice is done. In a large platter that is wider than your pot، flip over the pot and tap the bottom of the pot to loosen the dish. It should fall out easily. Serve with green salad or yogurt dip. Enjoy!!
1 1lb large eggplant. 3 medium garlic cloves minced yields (12 Tablespoon). 14 cup tahini. 14 cup olive oil. 2 Tablespoon lemon juice. 12 teaspoon ground cumin. 18 teaspoon cayenne pepper optional. Salt to taste. 14 cup chopped flat leaf parsley optional. Instructions Cut a slit in the eggplant and roast on the stove top or in your outdoor grill، Cook، turning occasionally with tongs، until completely tender and well charred on all sides. Set aside until it cools down.See notes for other cooking options.* When it is cooled enough to handle، scoop the soft flesh with a spoon and set aside in a deep bowl. Add all other ingredients، stir vigorously with a fork until eggplant breaks down into chunks and everything is well incorporated. Serve with pita bread or vegetables as a dip. Recipe Notes * You can cook eggplants using a broiler by placing the eggplant on a foil lined baking sheet، turn on the broiler to high and broil eggplant. Make sure to turn occasionally until it is well charred on all sides and tender.
Hummus with tahini
Ingredients 23 cup dried chickpeas cooked will yield 1.5 cups.* 14 cup water divided. 3 Tablespoons lemon juice. 1 Tablespoon white vinegar. 3 Tablespoons tahini paste. 2 small garlic cloves minced. 1 teaspoon cumin. 2 Tablespoons extra version olive oil. Salt to taste. Instructions Cook Chickpeas: Soak chickpeas overnight in cold water. Drain chickpeas and put in a saucepan، cover with water، boil then continue cooking for 15-20 minutes until done. In your food processor add Chickpeas and two tablespoons of water and process scarping the sides and bottom of the bowl. Add tahini، lemon juice، vinegar، 2 tablespoons of water and mix until well incorporated and creamy. Add garlic، cumin، salt، and mix. If the mixture is too thick for your taste mix in the remaining 2 tablespoons of water. Taste to adjust salt. Serve drizzled with 2 Tablespoons olive oil.** Recipe Notes * You can also use a 15oz can of chickpeas، drained and rinsed well.
** I do not like adding olive oil while processing the hummus، rather I drizzle mine on top and mix while eating. This is just my personal thing، otherwise you can add the oil to the hummus while making.
Ground meat empanadas
Ingredients 2 Tablespoons oil. 1 small onion diced. 2 garlic cloves crushed 1 lb ground beef. 34 cup chopped green onion from 4 medium ones. 14 cup chopped parsley 14 cup chopped Cilantro. 2 Tablespoon smoked paprika. 12 Tablespoon ground cumin. 34 teaspoon freshly ground black pepper. Salt to taste 1 cup tomato sauce. 1 box refrigerated pie crusts. Instructions In a large skillet over medium heat، sauté onion and garlic in oil. Add beef and cook until no longer pink. Drain the fat then return to stovetop. Preheat oven to 400F. Add spices، green onion، parsley، cilantro and tomato sauce. Stir to combine and cook for about 5 minutes. On a lightly floured surface، unroll one pie crust. Using a cookie cutter، cut out rounds of the crust. Re-roll dough and cut rounds، you'll be able to get about 12 circles *. Put about 1 Tablespoon of the meat mixture in the center of each circle. Brush the edges of the circle with water then fold over the filling. Seal edges by pressing with a fork. Repeat with the other pie crust. Place on a baking sheet lined with aluminum foil or parchment paper and sprayed with oil. Beat an egg with a dash of ground black pepper.Brush top lightly with the beaten egg. Bake for 11-14 minutes until nicely browned on top. Let it cool down before serving. Enjoy! Recipe Notes * It depends on the size of the cookie cutter you are using، I've used a Manson jar lid as it was bigger.
Mamool mad with cream
Ingredients 2 cups farina flour. 1 cup semolina flour. 1 teaspoon dry yeast. 12 cup sugar. 1 cup butter، room temperature. 3 Tablespoon rose water. 3 Tablespoon orange blossom water. For the Ashta filling: 3 cups water. 1 can sweetened condensed milk. 34 cup corn starch. 2 teaspoon orange blossom water. **For garnishing: ground pistachios، I used around 1 cup. ***For serving: 12 cup Simple Syrup. Instructions In a deep bowl، combine first 5 ingredients mixing very well with your hands to cover all the granules with butter. Add rose water and orange blossom water and mix. Cover and let it rest for an hour. Meanwhile prepare the filling، in a deep pot over medium heat boil 2 12 cups of water. Add the condensed milk and stir to combine. In a separate bowl add the starch to the remaining 12 cup of water stirring vigorously with a whisk. Pour the starch mixture to the pot and stir with the whisk until it is smooth and no visible lumps is forming. Keep stirring for 2-3 minutes until it thickens، this happens real quick. Remove from heat، set aside to cool down a bit. Preheat oven to 325F. for dark pans and 350 for glass and shiny pans. Prepare a 9x9 oven pan، by brushing it with some butter from sides and bottom. Press half of the semolina mixture on the bottom in a uniform thick layer. Pour the ashta over leveling the surface.* Add the remaining semolina mixture and press gently with your hands. Bake in the oven for 30-40 minutes or until it browns nicely. Take it our of the oven and sprinkle some ground pistachios on top. Let it cool down completely before cutting and serving. Enjoy!! Recipe Notes * Life happens، so if you left your Ashta too long and it became too thick to pour just scoop it over the mixture، wet your hands with cold water and press gently against the semolina layer to smooth.
** Garnishing is optional but highly desirable and recommended.
*** You may want to serve this dish with some simple syrup on the side. Personally. I’ve found this recipe just right for me and did not need any extra sweetness.
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.
Ingredients 2⁄3 cup fat free Greek yogurt 1⁄4 cup frozen raspberries 1 teaspoon Splenda sugar substitute
Directions Just mix the yogurt، frozen raspberries and splenda together in a bowl and enjoy. You can add 12 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits. The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor. If you can't find greek style yogurt، just place the yogurt in cheese cloth over a strainer over night.