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 last day of the holy month of Ramadan:
Qamar Al-deen juice
1 package (400gm) of lamar Addeen or home made apricot leather.
3 cups tap water.*
13 cup sugar.**
Cut the apricot leather into small pieces something like 2 inch squares.
Put in a deep bowl and cover with water.
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.
* 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.
Chicken Potato Casserole
Ingredients 2 to 3 chicken breasts 1 can of mushroom soup 2 medium potatoes، chopped 1 cup of sour cream salt and pepper 1 tbsp of parsley flakes for garnish 2 cups of cheddar cheese
Directions Preheat your oven to 350 degrees F or 177 C. Season the chicken breasts with salt and pepper. Use a fair amount of pepper as it makes the dish really nice. Place them in a preheated pan with some oil and fry them over medium high heat for about 8 minutes or until they are fully cooked. Cut the breasts into cubes and set them aside in a bowl. Add in the potatoes، mushroom soup، sour cream، and 1 cup of cheese. Season it with some salt and pepper and stir until the ingredients are well combined. Add it to your favourite casserole dish and smooth it out. Place it in the oven for 45 minutes. Remove the dish from the oven and sprinkle the remaining cheese over the top. Garnish it with the parsley flakes، seve، and enjoy your chicken and potato casserole.
Creamy Potato Salad
Ingredients 6 medium potatoes (2 pounds) 1⁄2 lb bacon، prepared as in Homemade Fresh Bacon Bits 1 cup thinly sliced celery 1⁄2 cup finely chopped onion 1⁄3 cup sweet pickle relish 1 1⁄4 cups mayonnaise or 1 1⁄4 cups salad dressing 2 teaspoons sugar 2 teaspoons celery seeds 2 teaspoons apple cider vinegar 2 teaspoons prepared mustard 1 1⁄2 teaspoons salt 2 hardboiled egg، coarsely chopped
Directions Cook potatoes in boiling، salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery، onion، sweet relish and bacon bits. Combine mayo، sugar، celery seed، vinegar، mustard، and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 14 inch wide. Turn the bacon and cut the strips into pieces also about 14 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Ingredients 100g butter، at room temperature 200g Thick cream ¾ cup Sugar 1½ cups Coarse Semolina 7 tablespoons powdered milk 1 teaspoon baking powder 19 Oreo cookies 2 tsp Tahini To prepare Sugar syrup: 1 cup sugar ½ cup water 1 squeeze lemon juice
Directions To prepare the sugar syrup، bring sugar and water to a boil and cook until sugar dissolves completely. Add a squeeze of lemon، stir one last time and remove from heat. Leave aside to cool. Grease a 21cm round pan with tahini. Mix butter، sugar and thick cream in a bowl until sugar is dissolved. Add powdered milk. Mix semolina and baking powder and add to previous mixture. Pour ½ the mixture in the greased pan، arrange 15 Oreos on top and spread remaining mixture. Level off with a spatula. Separate the 2 parts of the remaining Oreo cookies and cut each into 2. Arrange them on the top of the batter. Bake in a preheated oven at medium heat until edges and bottom of the basbousa are golden، around 40 minutes. Remove pan from oven، cut into slices and pour sugar syrup on top. Leave to cool before serving.
Tip: Add an oriental touch by adding orange blossom water to your sugar syrup.