Sada El Balad : On The 4th Day of Ramadan… Here's a complete meal plan (طباعة)
On The 4th Day of Ramadan… Here's a complete meal plan
آخر تحديث: الخميس 09/05/2019 11:40 ص
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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:

Iftar meal 


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1 cup of dried apricots
1 cup of dried prunes
1 cup of dried figs (optional)
12 cup of raisins
12 cup each of pine nuts، almonds، walnuts and pistachios.
1 tablespoon of rose water
1 tablespoon of orange blossom water
12 cup of sugar
1 cup of water

Soak the dried nuts (pistachios، pine nuts، almonds، walnuts) in separate bowls for at least 3 hours and preferably overnight.
Make a syrup by placing the sugar and water in a saucepan، stirring and boiling for about 3 minutes. Add the rose and orange blossom water، stir and set aside.
Rinse the dried fruits under the running faucet، add to the syrup. Marinate the fruits for a few hours or overnight.
Remove the nuts from their respective bowls، peel the nuts، including the walnuts and almonds. An easy way to peel the nuts is by rubbing them with your fingertips against each other.
Place the peeled nuts in the serving bowl along with the dried fruits and syrup. Serve either in small bowls individually or in a large bowl.

NOTE: It is also customary to add some apricot nectar (from a can or by soaking sheets of apricot leather or amardeen in water overnight، then pureeing in a blender). Peeling the nuts is highly recommended، especially the almonds.

Veal Piccata

2 tablespoons all-purpose flour Dash of salt
14 teaspoon black pepper
1 tablespoon water
1 large egg white
13 cup Italian-seasoned breadcrumbs
4 (2-ounce) veal cutlets
2 teaspoons olive oil
1 cup fat-free، less-sodium chicken broth
1 teaspoon grated lemon rind
2 to 3 tablespoons fresh lemon juice
1 tablespoon capers، drained and rinsed Lemon wedges (optional)

Combine flour، salt، and pepper in a shallow dish. Combine water and egg white in another shallow dish، stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time، dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth، rind، juice، and capers to pan; simmer 2 minutes، stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges، if desired.

Steamed rice 

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1 12 cups water
1 cup long-grain white rice
12 teaspoon salt

Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
Reduce heat، and simmer، covered، until rice is tender and has absorbed all the water، 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
Remove from heat، and let stand، covered، for 10 minutes. Fluff with a fork before serving.

Green Salad

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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

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.

Suhoor meal

Chicken shawarma

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34 tbsp ground cumin
34 tbsp turmeric powder
34 tbsp ground coriander
34 tbsp garlic powder
34 tbsp paprika
12 tsp ground cloves
12 tsp cayenne pepper، more if you prefer
8 boneless، skinless chicken thighs
1 large onion، thinly sliced
1 large lemon، juice of
13 cup Private Reserve extra virgin olive oil
6 pita pockets
Tahini sauce or Greek Tzatziki sauce
Baby arugula
3-ingredient Mediterranean Salad
Pickles or kalmata olives (optional)

Recipe notes:
*If you have time، marinate the chicken for 3 hours or overnight. Otherwise، you can skip the marinating time as indicated in the instructions below.

In a small bowl، mix the cumin، turmeric، coriander، garlic powder، sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides، then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions، lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time، you can cut or skip marinating time)
When ready، preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned، crispier chicken، move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting، prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
To serve، open pita pockets up. Spread a little tahini sauce or Tzatziki sauce، add chicken shawarma، arugula، Mediterranean salad and pickles or olives، if you like. Serve immediately!

Fruit and nut yogurt

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3 tbsp chopped mixed nuts
1 tbsp sunflower seed
1 tbsp pumpkin seed
1 sliced banana
1-2 handfuls berries (frozen and defrosted is fine)
200g vanilla yogurt

Mix the nuts، sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.

Edited by: Yara Sameh