Sada El Balad : What to eat? Here's a complete meal plan for the 23rd Day of Ramadan (طباعة)
What to eat? Here's a complete meal plan for the 23rd Day of Ramadan
آخر تحديث: الثلاثاء 28/05/2019 09:25 ص Edited by: Yara Sameh
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File Photo

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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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.

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.

Beef Sambusa

About 1 lb. of ground beef، more or less is okay
½ onion، chopped
1 tomato، chopped
2 green chilis، chopped (or to taste)
Salt to taste (I used ½ tsp.)
2 tablespoons oil
2 cloves garlic
Chopped cilantro or parsley، optional
1 tsp. hawaij (spice mix with cumin، coriander، cloves، cinnamon، turmeric، cardamom)
Sambusa wrappers

Sautee the onions and garlic in oil over medium heat until slightly brown.
Then add the tomatoes and cook until the water has evaporated.
Add the beef and break up with a spoon. Add the chilis، spices، and salt. Cook until the meat is no longer pink and all the water is evaporated، about 15 minutes or so. It is important that the mixture be as dry as possible.
Begin to spoon a bit of filling onto the end of each sambusa wrapper. I do this in an equilateral triangle shape. Then gently fold the sambusa over، keeping the filling tightly wrapped inside. Continue until you reach the end of the wrapper. Take care not to leave holes at the corners of the triangle because that will let in too much oil. (This happened to me on some of them).
Fry in oil over medium-high heat until golden brown. (5-10 minutes). Best served when hot.

Chicken Sambusa

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For cooking chicken
Chicken breasts، chopped small- 2 breasts
Chili powder- 1½ tsp
Turmeric powder- ⅛ tsp
Garam masala- 1 tsp
Fennel powder- 1 tsp
Coriander powder- 2 tsp
Ground pepper- ½ tsp
Salt- to taste
While cooking
Oil- 2 tbsp
Onions، chopped small- 3
Ginger-garlic paste- 1 tbsp
Green chilies، chopped- 1 or 2
Cilantro، chopped- ¼ cup
Salt- to taste
For making dough
Maida or all-purpose flour- 2 cups
Salt- 2 pinches
Water- enough to make a soft dough (add little by little while kneading)
Other ingredients
Egg، beaten- 1 (optional)
All-purpose flour or maida - 1 tbsp mixed with 1½ tbsp water
Oil- to deep fry samosas

In a saucepan، combine the chicken with all the above mentioned ingredients "for cooking chicken". Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon، slightly mash the cooked chicken. Keep aside.
Heat a non-stick pan، add oil، let it turn hot.
Add، onions chopped small، a few pinches of salt، saute till translucent.
Add ginger-garlic paste and green chili، saute till onions turn brown in color.
Add the cooked chicken to the onions، stir fry for a few minutes.
Have a taste، add more salt or chili powderground pepper for spice if needed.
Add cilantro، cook for a minute، remove the pan from the heat، keep aside.
In a large bowl، combine flour، salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
Make 8 balls out of the kneaded dough.
Place one of the balls on a wooden board or a clean surface، sprinkle some flour over the dough، using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
Heat a non-stick pan over low heat، place the rolled dough onto the pan، slightly warm up the rolled dough for a few seconds، don't let it cook. This is not to cook the dough it's just to warm it up. Remove from the pan.
Make a paste using 1 tbsp flour and with 1½ tbsp water.
Using a knife، cut the warmed up rolled dough into 2 halves.
Make a cone shape out of one of the halves، spread the flour paste along the edges of the cone and seal it.
Add the chicken filling into the cone، don't over stuff it.
To close the cone، spread the flour paste on the edges and glue it together.
In a small bowl، beat an egg well.
Using a pastry brush، spread the beaten egg over the unfried samosa dough. This is just optional.
Heat enough oil to deep fry in a frying pan، place the stuffed dough into the oil. It should be submerged in the oil.
Fry till the samosas turn golden brown in color.
Transfer to a kitchen paper towel.
Seve warm along with tomato ketchup or chili sauce.

Instead of adding all the spices، you could even cook the chicken using store bought meat masala.
The stuffed unfried dough can be refrigerated for a few days، thaw well before frying.

Cheese Sambusa

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1 (4 ounce) package cream cheese
14 cup shredded mozzarella cheese
2 tablespoons crumbled feta cheese
3 cloves garlic، minced
2 tablespoons milk
12 onion، finely chopped
3 tablespoons chopped fresh cilantro
5 tablespoons butter، melted
5 12-inch square spring roll wrappers
14 cup water

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix cream cheese، mozzarella cheese، feta cheese، garlic، and milk together in a bowl; add onion and cilantro. Stir to combine.
Cut one sheet of spring roll wrapper into 3 rectangles، each about 4x12 inches. Lightly brush with melted butter. Place a heaping teaspoon of filling on the 4-inch end of the rectangle. Fold the end over the filling; pick up a corner and fold diagonally، making a triangle. Continue to fold diagonally، making a triangular packet، so the the filling doesn't come out the ends. Dab a little water on the end of the strip and seal the sambusa closed. Repeat with remaining filling and spring roll wrappers. Place on prepared baking sheet.
Bake in the preheated oven until crisp and golden، about 25 minutes.

Chicken Panne

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4 boneless skinless chicken breasts
1 lemon، juice of
1 small onion (grated into liquid)
salt & pepper
1 cup fine breadcrumbs (you may use more or less)
oil (for frying)

Take and slice your chicken breasts into thinner slices. (Using a sharp knife، and holding one hand on top of breast، slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
Put slices into glass mixing bowl or dish.
Squeeze the juice of lemon onto chicken slices.
Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
Add salt & pepper and cover with plastic wrap، put in refrigerator for at least an hour.
When ready to fry، take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded، setting each slice on a plate. (I sometimes bread ahead of time، putting breaded slices into refrigerator until ready to fry، seems the coating stays alittle better this way.).
Add oil in a large frying pan، not too much، just enough to cover bottom of each slice.
Fry until golden brown on each side.

French Fries

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12 cups grapeseed or canola oil
3 large russet potatoes

In a tall 8-quart soup pot، heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.
Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 12-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.
When the oil is at temperature، increase the heat to high. Drain the potatoes well، pat them dry، and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might، pull a few potatoes out quickly، using a slotted spoon or tongs، until the oil subsides.
Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F، about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally، between batches، the temperature of the oil can get too high. If that happens، turn off the heat and wait until the oil cools to 300 F before proceeding.
Once all the potatoes have been fried، fry them all together a second time، this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil، transfer them to a large serving bowl، and sprinkle generously with salt.

Torshi (Pickled Vegetable)

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5 Small Eggplants
14 Cabbage
1 to 2 Cups White Vinegar
5 Celery Sticks
2 Carrots
14 Cauliflower
14 Bunch: Mint، Parsley، Dill، Tarragon and Celery leaves
2 Garlic Cloves (for each 1 liter jar) 8 to 10 total
12 Small Onions (Charlotte)
Chili Peppers (As preferred)
1 Tbsp Salt

Slice the eggplants، celery sticks، carrots.
Cut the cauliflower and cabbage in smaller pieces.
Place the sliced eggplants in a pot.
Add half a cup of white vinegar and cover with water.
Cover the pot with a lid and heat for 7 to 10 minutes.
Drain the cooked eggplants using a strainer.
Take a small container، place handful of the herbs (Mint، Parsley، Dill، Tarragon and Celery leaves) in the container.
Place cabbage، cauliflower، carrots، small onions، celery، 2 to 3 garlic cloves and eggplants on top in layers.
Take few chili pepper (depending on the size of the contains)، poke few holescrack the chili pepper's skin، and place them in the container.
Top off the ingredients with more herbs (Mint، Parsley، Dill، Tarragon and Celery leaves).
Combine 1 tbsp salt، 12 cup of white vinegar and 1 and 12 cup water، stir until well mixed.
Fill up the container with the vinegar mixture until it spills off.
Seal the jarcontainer tight with a lid so no air can enter.
Keep the jar at room temperature for 15 to 20 days. (don't open the jar within that period).
Keep in refrigerator afterwards.

For the best result، use multiple (4) small jarcontainer as appose to one large one.
Depending on your containers size، the salt، vinegar and water measurement needs to change but the ratio should stay the same.


Qamar Al-Din (Apricot Paste) Pudding

Sada El Balad

1 pack qamar el din.
2 cups water.
2 tablespoons corn flour.
Nuts & raisins & coconut.

Cut Qamar El Din into small pieces.
In a deep pan heat water.
Take off heat and add Qamar El Din.
Leave till Qamar El Din dissolves.
If there are still undissolved، pour in a blender and beat for a few seconds.
In a pan dissolve corn flour with Qamar El Din.
Add sugar.
Return pan to heat and stir constantly until boiling، reduce heat and simmer until thick.
Leave to cool for 20 minutes then serve in small serving bowls.
Sprikle nuts، raisins and coconut then refrigerate until serving.

Suhoor meal


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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

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.


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12 gallon milk — whole or 2% are best، but skim can also be used
12 cup commercial yogurt containing active cultures
3 quart or larger Dutch oven or heavy saucepan with a lid
Instant-read or candy thermometer (one that can clip to the side of the pan)
Small measuring cup or small bowl

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.