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.
Ingredients 300 g of fresh liver Chili pepper، desired amount 1.5 Tsp. of Salt 2 Tsp. Cumin 2 small lemonslimes juice 3 table spoons of oil After that mix all the contents in a bowl except garlic and chili we add them later as you see the video.
Directions Cut the liver into small pieces Mix 2 tsp. cumin، 1.5 tsp salt and 2 small lemons juice mix very well Add chili pepper Leave it for 5 mins. Until the temperature increases After covering it for about 5 mins add 5 cloves of minced garlic (Keep on medium temp.) Cover it for another 5 mins
Fried Lamb Brains
Ingredients 1 lamb، brain 1 tablespoon vinegar 2 eggs، beaten 1⁄2 cup flour 1⁄2 cup onion، sliced 1 teaspoon salt 2 tablespoons parsley، separated 1 teaspoon extra virgin olive oil 1 tablespoon lemon juice
Directions Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour، until the brains are thoroughly cleansed. Place brains in a saucepan with fresh water، add onions، salt، vinegar and 1 tablespoon of parsley. Bring to a boil and then immediately remove the brains and place in a paper towel to drain. Cut into four pieces and season with a little olive-oil، lemon juice، and parsley. Roll the brains in flour، dip in egg، and fry in a skillet with oil، over medium heat for 7-8 minutes.
Directions Clean the ribs and remove the membrane. Grind the mustard seeds.
MARINADE: Combine ground mustard seeds، brown sugar، paprika، salt and black pepper in a container. Mash two fresh garlic cloves and stir in Worcestershire sauce، ketchup، olive oil، cider vinegar and hot sauce. Cover a bakeware with aluminum foil and transfer the ribs into the bakeware. Rub the marinade over the lamb ribs on both side. Cover and seal the bakeware with aluminum foil. Keep the lamb ribs in refrigerator for 2 hours to marinade. Preheat oven to 325º F (163º C)، Cook the ribs for 2 hours. Uncover the ribs and continue to grill for 30 more minutes.
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.
Image result for + sada el balad Knafeh with mango and cream
1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup white sugar
12 ounces unsalted butter
For the syrup:
1 cup white sugar
1/2 cup water
1 teaspoon lemon juice
1/8 teaspoon rose water (optional)
Preheat an oven to 400 degrees F (200 degrees C).
Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
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 20 seedless red grapes، halved 34 cup plain nonfat Greek yogurt 12 cup diced pear 2 tablespoons granola 2 tablespoons roasted pumpkin seeds 2 teaspoons maple syrup
Directions Layer the grapes، yogurt، pear، granola، pumpkin seeds، and maple syrup، dividing evenly، in 2 jelly jars or glasses.