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:
Fresh Orange juice
Ingredients (1 cup = 250 ml) 850 grams oranges or 6 to 7 medium oranges 1 tablespoon lemon juice (optional) sugar or honey or jaggery as required - (optional)
Directions Peel the oranges and take the orange segments in a mixie jar or blender jar. Add 1 tbsp lemon juice. this is optional and you can skip if you want. Run the mixie or blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. avoid blending too much as we just need to crush the segments and not the seeds. Line a juice strainer over a bowl or pan. in the juice strainer، pour the orange juice. Strain the juice with a help of a spoon. keep on pressing and moving the spoon، so that the all the juice is strained well. You should only have the stringy orange pulp remaining after all the juice is strained. The juice will be collected in the bowl or pan. if you want you can add some sugar or honey or jaggery to the juice to sweeten it. Pour immediately in glasses and serve orange juice.
For sauce 34 cup chopped onion 5 cloves garlic، minced 14 cup olive oil 2 (28 ounce) cans whole peeled tomatoes 2 teaspoons salt 1 teaspoon white sugar 1 bay leaf 1 (6 ounce) can tomato paste 34 teaspoon dried basil 12 teaspoon ground black pepper
Directions In a large bowl، combine ground beef، bread crumbs، parsley، Parmesan، 14 teaspoon black pepper، garlic powder and beaten egg. Mix well and form into 12 balls. Store، covered، in refrigerator until needed. In a large saucepan over medium heat، saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes، salt، sugar and bay leaf. Cover، reduce heat to low، and simmer 90 minutes. Stir in tomato paste، basil، 12 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Ingredients 3 tablespoons butter 12 cup broken uncooked vermicelli (1-inch pieces) 2 cups uncooked basmati rice 3 cups reduced-sodium chicken broth 1 cup water 1 teaspoon salt 12 teaspoon pepper Fresh chives، optional Directions In a large saucepan، heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice، broth، water، salt and pepper. Bring to a boil. Reduce heat; simmer، covered، 15-20 minutes or until rice is tender. Remove from heat; let stand، covered، 5 minutes. Fluff with a fork. If desired، top with chives. Yield: 8 servings.
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.
1 can full fat coconut milk chilled in refrigerator at least overnight*
1 Tbsp. coconut nectar or maple syrup
1 tsp. vanilla extract
1 watermelon about 5-7 pounds
1/2 cup raw almonds slivered
When you refrigerate the coconut milk, it will separate into cream on the top of the can and water on the bottom. So, immediately after pulling out of the fridge, open, spoon cream into a bowl, and carefully pour liquid into a separate bowl, to be used for something else. Do not combine the two, or get any liquid in your cream, as you'll end up with thin and runny icing (as evidenced in the second set of photos, with the strawberries on top..compare that to the thick cream in the other photos).
Add the coconut nectar and vanilla to the cream bowl, and whisk all ingredients together with a fork until well combined. You could also use a bullet blender. Place back in the refrigerator while you prepare the watermelon.
Cut the end off one side of the watermelon, to give it a flat top. Then, cut the watermelon in half, or, about 4 inches down from the flat top. Next, carefully remove the green and white rind using a knife. Slice the watermelon mound into a cylinder shape. This will be the base of your cake. It doesn't have to be perfect as the icing will hide any flaws. Reserve the other half of the melon for another use. You can use the cut away pieces to make melon balls.
Pat the watermelon cake dry with paper towels. This is a crucial step, as otherwise, your icing will slide right off. Keep patting until your paper towels have very little water on them. Put in the refrigerator wrapped in fresh paper towels for at least an hour to chill. This also helps your icing stick better.
Remove from the fridge, pat dry one more time, and then begin icing the cake. Your icing should be thick.** Press slivered almonds into the sides of the cake, and add melon balls, sliced strawberries, blueberries, or any fruit you desire to the top.
Serve and enjoy!
*You must use a canned coconut milk with low guar gum. I have found the Organic Thai Kitchen coconut milk to be the best for refrigerating and separating the cream. If you open the can and the liquid and cream are not completely separated, the icing won't come out correctly.
**If the icing is runny, that likely means the liquid part wasn't adequately strained. You can salvage the cake by putting one layer of icing on, refrigerating for an hour, and then adding a second layer. The toppings will cover it.
Ful With Tahini
Ingredients 3 cloves garlic 1 teaspoon cumin seeds، freshly toasted salt 2 (15-ounce) cans fava beans 3 tablespoons tahini 2 to 3 tablespoons lemon juice from 2 lemons، or more to taste
Directions Put garlic cloves، cumin seeds، and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small، flimsy chunks. If you don't have a mortar and pestle، mince garlic very fine. Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat، stirring frequently، until liquid retains some brothiness but turns thick and sauce-like، about 5 minutes. Add lemon juice and salt to taste. Mash one third of the beans with a potato masher to thicken if desired، then serve with toasted pita.
Apple Cinnamon Greek Yogurt
Ingredients 1 12 cups Greek yogurt (I use 2%) 2 tablespoons honey 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 medium crisp apple (I like honeycrisp، gala، or pink lady for these)، cored and diced 14 cup applesauce Additional honey and cinnamon for topping، if desired
Directions Have two sturdy glasses، mason jars، or mini trifle bowls ready.
To a medium bowl، add the yogurt، honey، vanilla، and cinnamon. Stir well to combine.
Grab 14 of the apples and sprinkle them at the bottom of the glasses. Add 13 of the yogurt، a few spoonfuls each. Depending on the size of your glass، you may need to spread the layers gently with the back of a spoon to distribute to the edge of the glass. Top with more apples (14)، then more yogurt (13). Add all of the applesauce (2 tablespoons per glass)، then more apples (14). Top with remaining yogurt and sprinkle with remaining apples. Drizzle with a little more honey and sprinkle with cinnamon if desired. Serve.