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.
Hamam mahshi (Stuffed pigeons)
Ingredients 2 pigeons 2 cups freekh 4 cups meat stock ½ tsp all spices 1 tbsp cooking oil 1tbsp butter Salt Pepper
Directions Parboil pigeons in salted water for about 10 minutes Fry freekh in oil، add stock، all spices، salt and pepper Add stock and cook for 10 minutes Remove from flame Place in casserole dish، and stuff about 12 cup of the freekh into each pigeon Melt butter and dribble on top Cover casserole dish and bake in preheated oven for 40 minutes، uncover and allow top to brown "CBC Sofra" TV channel broadcasted a video featuring the recipe.
Chicken stuffed with freek
Ingredients 1 whole small chicken (1k، washed، drained) 3 cups fereek (soaked in tap water for 30-45 min.) One large onion (finely chopped) One onion (whole) 150 gm slivered almonds 3 tbsp whole milk or pouring cream 1 tsp tomato paste 2 cardamom pods 1 bay leaf 1 cinnamon stick 30 gm butter 1 tbsp olive oil Salt and pepper ½ tsp nutmeg 1 tsp allspice
Directions Strain fereek. Heat a medium-sized pan on high. Lower heat to medium then add butter and oil. Stir in chopped onion until just translucent. Add all seasoning. Stir until fragrant; without allowing colour of onion to change. Add fereek، bayleaf، cinnamon and cardamom and stir constantly into pan، until wheat starts to dry out and you hear a swooshing sound; (2-3 minutes). Remove away from heat. Add roasted almonds; stirring them in. Cover and leave aside. Meanwhile، season chicken. When stuffing is completely cooled off، fluff contents well with a fork. Start stuffing، pushing within the lower cavity of chicken until filled. Truss legs from the outer end of the drumsticks. Gently place it in an ovenproof dish or tray. Mix cream or milk with tomato paste. Season with some salt and pepper. Smear all around the chicken to cover skin. Scatter remaining fereek around the chicken، and pour half milk over the top. Cover with foil، and leave to bake at 200C for 35 minutes. Uncover، and leave to brown for 15 more minutes until golden. Serve.
Lentil Mushroom Soup
Ingredients 2 tablespoons Vegetable oil 1 small Onion 1 cup Mushrooms 1 cloves Garlic 1 tablespoon fresh parsley 1 teaspoon Curry powder 5 cups Water 1 sachet MAGGI Lentil Soup 1 pinch ground black pepper
Directions Heat oil in a large saucepan. Add onion and mushrooms and cook for 4 minutes. Add garlic, parsley and curry and cook for 1 minute. Add water and MAGGI Lentil Soup. Bring to boil and simmer for 10–15 minutes or until cooked. Season with pepper and serve.
Ingredients 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds 34 cup lukewarm water، or more for consistency 3 cloves garlic 14 cup fresh lemon juice، or more to taste 14 tsp salt، or more to taste 2 tsp fresh parsley، minced (optional)
Directions Grind tahini paste، lukewarm water، garlic، lemon juice and salt together in a food processor or blender until sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing. If using a blender، you may need to use a long-handled spoon to break up the thick part of the sauce once every 30 seconds; this will keep it from clogging your blender blades. After a few minutes of blending، sauce will turn into a rich، smooth paste. If mixture is too thick، slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste. If using tahini to top hummus or a meat dish، keep it thick and creamy. As a condiment for pita or falafel، a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt، if desired.
Recipe Notes You will also need: blender or food processor
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.
For decoration: Sugar syrup (according to taste) Ground pistachio Candied blossom
Directions In a large frying pan، heat the corn oil (around 1.5 cm high) on a medium flame. Put a circular cookie cutter with a diameter of ca. 9 cm on a flat spoon and fill it with Konafa dough. Insert the spoon and the cutter in the oil until the Konafa turns a golden color. Turn to the other side until it’s golden too. Repeat with the remaining quantity. Put the disks on a kitchen paper towel to remove excess oil and leave them to cool completely. Put the Nutella® in a decoration funnel and pump some on half of the discs، then cover with the other discs. Sprinkle with the ground pistachio and sugar syrup، and garnish with the candied blossom before serving.
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.
Peach Yogurt Parfaits
Ingredients 2 medium-sized ripe peaches, peeled, pitted and diced (about 1 cup) 3 tablespoons honey, divided 1/4 teaspoon ground cinnamon 2 cups Greek yogurt (can use plain, vanilla, or low-fat) 1/2 cup granola 2 fresh blackberries or fruit of your choice (optional)
Directions In a medium bowl, toss the peaches with cinnamon and 1 tablespoons honey, set aside. In another small bowl, mix yogurt with the remaining 2 tablespoons honey until combined. Using small 8-ounce jars or cups, assemble the parfaits by adding a layer of yogurt (about 1/4 cup) to the bottom of the glass. Next add 3 tablespoons of the peaches on top of the yogurt and then add 2 tablespoons of granola on top of the peaches. Repeat layers filling to the top of the jar. Top the parfaits with a small spoonful of peaches and a sprinkle of granola and any other fruit of your choice.