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.
Okra and meat stew
Ingredients 1 lb (453g) Okra 1 lb Stew Beef 1 small Onion 2 Garlic Cloves 1 Tbsp Tomato Paste Salt and Ground Chili Pepper 1 Tbsp Lemon Juice 1 Large Potato 6 Tbsp Oil
Directions Dice the onion and garlic clove. Wash and clean the Okras. Chop stew beef in small pieces. Slice the potato. Boil 4-5 cups water. Heat the vegetable oil in a pot. Add the diced onion and garlic to the pot and fry until translucent. Add the chopped beef to the pot. Fry it along with the onions until the beef change color to brown. Pour boiling water to the pot and covers the mixture، cover the lid and simmer the mixture until the beef is cooked (about 90 min). In a larger pot، heat the vegetable oil and fry the okras over medium heat. Than add the tomato paste and stir thoroughly. Back to the beef pot، when the beef is cooked add Lemon juice، salt and ground chili pepper، stir and keep simmering for 10 minutes more. When the okra is fully fried، you can either add the okras to the beef pot or pour the beef mixture into the okra's pot and cook for additional 30 minutes. Fry the sliced potato in a frying pan. When serving the stew، add the fried potatoes to the stew.
Ingredients 3 tablespoons butter 12 cup broken uncooked vermicelli (1-inch pieces) 2 cups uncooked basmati rice 3 cups reduced-sodium chicken broth 1 cup water 1 teaspoon salt 12 teaspoon pepper Fresh chives، optional Directions In a large saucepan، heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice، broth، water، salt and pepper. Bring to a boil. Reduce heat; simmer، covered، 15-20 minutes or until rice is tender. Remove from heat; let stand، covered، 5 minutes. Fluff with a fork. If desired، top with chives.
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.
Maamoul Tart Bil-Kishta
Ingredients For the dough: 2 cups Semolina 1 cup fine semolina 3 cup Ghee 1 cup Caster sugar 1 teaspoon ground mahlab 1 teaspoon yeast 1 tablespoon Rose water 1 tablespoon Blossom water
For the filling: 2 cups Milk 1 tin NESTLÉ Cream 1 tablespoon Sugar 6 slices Toast bread 1 tablespoon Blossom water
In a bowl، combine grain and fine semolina، ghee، sugar، mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
Meanwhile، combine milk liquid، NESTLÉ Cream and sugar and bring to boil، then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring، until the mixture is very smooth and thick. Add blossom water، stir and set aside to cool.
Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices، toasted almonds and honey.
Ful Medames with eggs
Ingredients 4 eggs. 1 can black beans. 1 onion. 2 tablespoons butter،or margarine. 1 teaspoon cumin. Salt and pepper.
Directions In a skillet heat previously prepared fava beans and season with salt، pepper and cumin. Mash beans. Heat and stir margarine or butter and onion until yellow. Add beans and stir. In a bowl beat eggs then add beans mixture، mix well. Cook until the bottom of eggs is golden. Flip the eggs to cook the other side. Move to a serving platter and serve immediately.
Ingredients 12 gallon milk — whole or 2% are best، but skim can also be used 12 cup commercial yogurt containing active cultures Equipment 3 quart or larger Dutch oven or heavy saucepan with a lid Spatula Instant-read or candy thermometer (one that can clip to the side of the pan) Small measuring cup or small bowl Whisk
Directions Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling، about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation، this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
Cool the milk. Let the milk cool until it is just warm to the touch، 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form، you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F، though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.
Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used، the temperature of the yogurt، and your yogurt preferences. The longer yogurt sits، the thicker and more tart it becomes. If this is your first time making yogurt، start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
Cool the yogurt. Once the yogurt has set to your liking، remove it from the oven. If you see any watery whey on the surface of the yogurt، you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers، cover، and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
Your next batch of homemade yogurt. Once you start making your own yogurt، you can use some of each batch to culture your next batch. Just save 12 cup to use for this purpose. If after a few batches، you notice some odd flavors in your yogurt or that it's not culturing quite as quickly، that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you، it will be safe to eat، but go back to using some store-bought commercial yogurt in your next batch.