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 (1 cup = 250 ml) 3 to 4 medium guavas or 500 grams or 3 cups chopped guava - (amrud) 2 cups chilled water or add as required 3 tablespoon sugar or add as required
Directions Rinse the guavas very well in water. then chop in small pieces and add to a large blender jar. blend in batches if the blender size is small. Add 1 cup water and blend the guavas to a smooth pulp. chop the guavas in small pieces so that they grind faster and the seeds are not ground. don't grind too much as then the seeds also get ground and you will get tiny grits in the juice and you get a sand like feel in the juice. Add the pulp to a juice strainer lined on top of a bowl. you can also line the strainer with a muslin to get rid of the seed grits if there any any. Using a spoon stir the pulp، so that the smooth pulp is extracted in the bowl. Here we have the collected pulp without the seeds. Now add 1 cup chilled water. stir. you can make the guava juice more thin by adding more water. you can also add some lemon juice for a tangy taste. Add sugar and stir again till the sugar dissolves. Pour the juice in glasses and serve guava juice immediately.
Recipe notes: The recipe can be doubled or tripled
Ingredients 1 pound sweet Italian sausage 34 pound lean ground beef 12 cup minced onion 2 cloves garlic، crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 12 cup water 2 tablespoons white sugar 1 12 teaspoons dried basil leaves 12 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 14 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 12 teaspoon salt 34 pound mozzarella cheese، sliced 34 cup grated Parmesan cheese
Directions In a Dutch oven، cook sausage، ground beef، onion، and garlic over medium heat until well browned. Stir in crushed tomatoes، tomato paste، tomato sauce، and water. Season with sugar، basil، fennel seeds، Italian seasoning، 1 tablespoon salt، pepper، and 2 tablespoons parsley. Simmer، covered، for about 1 12 hours، stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles، and rinse with cold water. In a mixing bowl، combine ricotta cheese with egg، remaining parsley، and 12 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble، spread 1 12 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 12 cups meat sauce over mozzarella، and sprinkle with 14 cup Parmesan cheese. Repeat layers، and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking، either spray foil with cooking spray، or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil، and bake an additional 25 minutes. Cool for 15 minutes before serving.
Directions Dissolve 2 ounces of tamarind in 14 cup of boiling water، stir until thoroughly dissolved. Pass the mixture through a strainer. Mash garlic cloves into a small bowl. Add dijon mustard، olive oil، balsamic vinegar، soy sauce، paprika as preferred، salt، ground chili pepper، honey، and mix thoroughly. Add the tamarind paste and stir to combine until well blended. Pour the mixture into a plastic bag with zip lock. Place the beefsteaks into the plastic bag and zipseal tight. Rub and spread the mixture across the beef surface evenly. Marinate the beef overnight or at least for 8 hours، keep in a refrigerator. Spray a grill pan with cooking spray. Grill the steaks، flip the steak over so both sides get cooked thoroughly. For medium rare، bring the interior temperature to 135º to 145º F (57º to 63º C)، or for well done 160º to 212º F (71º to 100º C).
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 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.
Mahalabia (Style Milk Pudding)
Ingredients 3 cups milk 34 cup white sugar 1 cup cold water 6 tablespoons cornstarch 1 cup heavy whipping cream 1 tablespoon rose water 2 cardamom pods، crushed
Directions Combine milk and sugar together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter، 15 to 20 minutes. Remove saucepan from heat and stir cream، rose water، and cardamom into milk mixture. Refrigerate milk mixture until completely cooled، 2 to 4 hours.
Cook's Note: You can use skim milk if you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.
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 2 large free-range eggs 1 small knob of unsalted butter 1 small handful of grated Cheddar cheese، (optional)
Directions For a basic omelette، crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork. Heat a small knob of butter in a small frying pan on a low heat، and once melted and bubbling، add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up، but still has a little raw egg on top، sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette. Using a spatula، ease around the edges of the omelette، then fold it over in half. When it starts to turn golden brown underneath، remove the pan from the heat and slide the omelette on to a plate.
Ingredients 70g porridge oats 2 tbsp golden linseeds 2 ripe bananas 140g frozen raspberries 175g natural bio yogurt Directions Tip the oats and seeds into a bowl، and pour over 200ml boiling water and stir well. Add the bananas and three-quarters of the raspberries (chill the remainder)، mash together، then cover and chill overnight. The next day، layer the raspberry oats in two tumblers or bowls with the yogurt، top with the reserved raspberries and serve.