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:
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.
Okra and meat stew
Ingredients 1 lb (453g) Okra 1 lb Stew Beef 1 small Onion 2 Garlic Cloves 1 Tbsp Tomato Paste Salt and Ground Chili Pepper 1 Tbsp Lemon Juice 1 Large Potato 6 Tbsp Oil
Directions Dice the onion and garlic clove. Wash and clean the Okras. Chop stew beef in small pieces. Slice the potato. Boil 4-5 cups water. Heat the vegetable oil in a pot. Add the diced onion and garlic to the pot and fry until translucent. Add the chopped beef to the pot. Fry it along with the onions until the beef change color to brown. Pour boiling water to the pot and covers the mixture، cover the lid and simmer the mixture until the beef is cooked (about 90 min). In a larger pot، heat the vegetable oil and fry the okras over medium heat. Than add the tomato paste and stir thoroughly. Back to the beef pot، when the beef is cooked add Lemon juice، salt and ground chili pepper، stir and keep simmering for 10 minutes more. When the okra is fully fried، you can either add the okras to the beef pot or pour the beef mixture into the okra's pot and cook for additional 30 minutes. Fry the sliced potato in a frying pan. When serving the stew، add the fried potatoes to the stew.
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.
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 wine 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.
Ingredients 150g baked mille feuille، crushed 5 cup milk 1 cup double cream 34 to 1 cup sugar Handful of crushed almonds، hazelnut، pistachio Handful of raisins 2 tbsp shredded coconut 14 tsp cinnamon Pinch of salt (optional)
Directions Add the cinnamon، sugar، and cream to the milk، and stir. Put the pan over medium high heat till hot. Preheat the oven 190c. In the baking tray sprinkle a pinch of salt over the mille feuille. Sprinkle a layer of shredded coconut. Once the milk is hot، pour evenly over the mille feuille. Wipe the sides of the baking dish clean، to not burn، and into the oven for 15 minutes، then broil till golden (about 5 minutes). Once done، take out of the oven، let rest، serve warm، and... Bon Appétit:)
Recipe tips: -It may look too runny after baking، but the pastry (especially if you're using mille feuille) will absorb the milk more while resting and cooling. -You could use either cream or nuts if you wish to make it with only one of the two choices.
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 12 cups grapeseed or canola oil 3 large russet potatoes salt
Directions 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.
Ingredients Butter 2-4 EGGS Salt and pepper
Directions For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan، 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide turner under each egg and carefully FLIP it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve immediately.
Ingredients 12 gallon milk — whole or 2% are best، but skim can also be used 12 cup commercial yogurt containing active cultures Equipment 3 quart or larger Dutch oven or heavy saucepan with a lid Spatula Instant-read or candy thermometer (one that can clip to the side of the pan) Small measuring cup or small bowl Whisk
Directions 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.