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:
Fresh Orange juice
1 cup = 250 ml 850 grams oranges or 6 to 7 medium oranges 1 tablespoon lemon juice (optional) sugar or honey or jaggery as required - (optional)
Directions Peel the oranges and take the orange segments in a mixie jar or blender jar. Add 1 tbsp lemon juice. this is optional and you can skip if you want. Run the mixie or blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. avoid blending too much as we just need to crush the segments and not the seeds. Line a juice strainer over a bowl or pan. in the juice strainer، pour the orange juice. Strain the juice with a help of a spoon. keep on pressing and moving the spoon، so that the all the juice is strained well. You should only have the stringy orange pulp remaining after all the juice is strained. The juice will be collected in the bowl or pan. if you want you can add some sugar or honey or jaggery to the juice to sweeten it. Pour immediately in glasses and serve orange juice.
Directions Soak the bun in water until soft. Mix all other ingredients together. Squeeze water out of the bun and add to the meat mixture. Mix everything until well incorporated. If you are making meatballs، roll into little balls or else wrap the meat around skewers.* Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes. While the kofta are in the oven، fire up your grill on high and grease the racks well. Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned. Enjoy with your choice of side dishes and dips like toomeya، taktouka and tahini sauce. Recipe Notes * Personally I use a wooden spoon and wrap a handful of the meat mixture around and shape it into fingers.
Grilled ground chicken kebab
Ingredients 1 medium yellow onion. 3 large garlic cloves. 1 cup parsley chopped. 2 pounds boneless skinless chicken breast، roughly dices. 3 Tablespoons butter room temperature. 3 Tablespoons yogurt. 3 Tablespoon corm meal. 1 Tablespoon ground coriander. 1 teaspoon ground cardamom. 1 teaspoon cinnamon. 1 teaspoon black pepper. 2 teaspoon salt. Pasting solution: 12 cup water 2 Tablespoons ketchup. 1 teaspoon salt. 12 teaspoon black pepper. 2 Tablespoon oil preferably not olive oil. 1 Tablespoon lemon juice.
Directions In your food processor، add onions، garlic and parsley. Mix well، empty mixture in a deep bowl and set aside. Add chicken pieces to the food processor and mix. Add minced chicken to the parsley onion mixture. Add all other ingredients spices، yogurt، cornmeal and butter. Mis well with a spoon or with your hands until everything is evenly mixed. You can cover and refrigerate mixture for up to 24 hours Shaping and cooking: Preheat oven to 350F. Plcae two oven racks، one in the upper third and one in the second third of the oven Soak wooden skewers for 30 minutes before using. Mix all pasting solution ingredients in a small bowl. Moisten your hands with the pasting solution and shape on skewers. Arrange on a baking dish. Lightly brush the kebabs with the pasting solutions. Place baking dish in the lower rack of the oven for 10 minutes. Take the dish out، turn the kebab the other side and paste more with the solution. Return to the upper rack in the oven for another 10 minutes or finish off on a pre heated grill.* Serve with rice، pita bread and your favorite salad. Recipe Notes * It is always best to cook this chicken kebab in the oven first for just 10 minutes، turning them in between and pasting the other side، before putting it on the grill، I’ve found this to be very useful and easier for handling ground chicken.
Toomeyah (Garlic dip)
Ingredients 4 large garlic cloves. 14 c oil. 2 tsp lime juice. 12 tsp salt - or to your liking. 2 Tbs corn starch. 1 c water.
Directions In a pot over medium heat، add water and corn starch، stir vigorously until no lumps is there، keep stirring until the mixture is thick and creamy. Remove from heat and let it cool down. In a blender، add garlic،lime juice، salt and blend for a minute. Add the cornstarch mixture and blend until well combined. Slowly add the oil while the blender is running until until it is emulsified and smooth.. You may serve immediately or chill until needed.* Recipe Notes * This dip might thicken when chilled، stir in a tsp of water at a time until you get the desired thickness then adjust the seasoning.
Ingredients 3 bell peppers red، yellow and orange 2 Tablespoons olive oil. 3 garlic cloves crushed. 3 medium tomatoes diced almost 1.5 cup. 3 Tablespoons cilantro chopped. salt to taste. 12 teaspoon cumin powder. 1 teaspoon paprika. optional: 12 teaspoon cayenne pepper.
Directions Wash the bell peppers and roast - either in the oven، stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down، then peel and dice. In a non stick skillet، add the oil then the garlic and saute for a minute. Add diced tomatoes and cook for another 3-4 minutes. Add the roasted peppers and all the spices. Finally add the cilantro، mix well then reduce heat and simmer for 10 more minutes. Serve immediately or chill in the fridge then serve. Enjoy!!
Ingredients 12 cup tahini. 14 cup water - plus or minus depending on your preferred sauce thickness. 2 Tablespoon white vinegar. 2 teaspoon lime juice. 2 garlic cloves- minced. 12 teaspoon coriander. 14 teaspoon salt - or to your taste. 14 teaspoon cumin. Optional 1 Tablespoon coarsely chopped onion. For garnishing: olive oil and any or all of coriander cumin red pepper flakes….
Directions In your processor add all the ingredients except for the garlic and the onion if using. Mix well until everything is well combined. Pour contents in a bowl، add garlic، onion and mix. If serving in bowls، add a teaspoon of olive oil and sprinkle some coriandercumin or red pepper flakes on top. Serving suggestions: as a dip with pita breadchips or use it instead of mayo in many sandwiches specially falafel and foul، serve alongside seafood dishes or with grilled meatchicken. Enjoy!!!
Qatayef with cream
Ingredients For the dough: 2 14 cups plain flour 6 grams fast action dried yeast 1 ½ teaspoons sugar 1 ½ cups semi skimmed milk 1 ½ cups water
For the filling (Kishta): 2 cups semi skimmed milk 7 ½ tablespoons corn flour 14 cup granulated sugar 3 tablespoons double cream، stiffly whipped 2 tablespoons rose water 1 teaspoon vanilla essence 1 cup chopped pistachios
Directions To make filling: Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized، heavy bottomed pan. Stir continually until the mixture thickens، add the remaining ingredients and remove from the heat. Spoon the mixture into a bowl and refrigerate until cold.
To make the dough: Mix all the ingredients and allow to sit for 30-40 minutes. Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased، hot frying panskillet and cook until full of bubbles - only cook ONE side. After cooking all of the pancakes، let them cool a little. To assemble، gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed. Using a piping bag، fill each pancake with the cooled cream (Kishta)، before dipping the open ends in the chopped pistachios.
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.
Fruit N' Yogurt Parfait Family Meal-Prep
Related image Ingredients Granola 3 cups rolled oats ⅓ cup vegetable oil ½ cup honey 1 teaspoon cinnamon 1 teaspoon vanilla Pinch of salt
Parfaits Yogurt Assorted fruits and nuts، to your liking
Directions Preheat oven to 350ºF180ºC In a medium bowl combine granola ingredients، stir until well mixed. Pour mixture onto a greased baking sheet and bake for 40-45 minutes، tossing halfway through to ensure even baking. Save granola for up to 2 months، or use right away. Assemble parfaits in bowls or mason jars (great for on the go!). Layer yogurt with granola and your choice of assorted mixed fruits andor nuts، alternating layers. Enjoy!