Islamic Iftar

Iftar Recipe | Sherbet Drink

2010-08-28T12:24:00.005-04:00

Today we feature a special iftar recipe from Pakistan called the sherbet drink. The sherbet is a milk drink made with Rooh Afza Syrup, Cardamom Seeds, Almonds, Cashews and Pistachios. Rooh Afza is made out of fruit (Watermelon) extracts, coriander seeds, flower petals like Gulab (Rose) and herbs.

Iftar Recipe
Sherbet Drink

Ingredients

1 cup cashews, pistachios and almonds, finely crushed
1 tsp cardamom seeds
1 gallon whole milk
8 cups superfine sugar, to taste
2 tsp vanilla extract
1 1/2 cup Rooh Afza, to taste

Tadouira
* 1 tbsp all-purpose flour
* 1 tbsp lemon juice
* 1/2 tbsp tomato paste
* few sprigs of cilantro,chopped

Method

1) In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather about 1 tsp.

2) Dissolve the Rooh Afza syrup and superfine sugar in the milk. Taste. If you like your drink a little more sweet, add more Rooh Afza and superfine sugar.

3) Mix the nuts, cardamom powder, vanilla extract in the sweet milk.

4) Refrigerate overnight.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipe | Date Squares

2010-08-28T12:13:00.006-04:00

Dates are commonly the first thing most Muslims ingest at iftar. But dates can be used in baking for desserts as well. Check out this easy date squares recipe.

Iftar Recipe
Date Squares
Dessert

Ingredients

* 1 1/2 cups flour
* 1 1/2 cups rolled oats
* 1 cup brown sugar, packed
* 1/2 cup butter, softened
* 1/2 tsp baking soda
* Pinch salt

Dates Filling

* 2 packages (16 ounces) chopped dates
* 1 cup water
* 1/2 cup sugar
* 1 tsp vanilla extract

Method

1. In a saucepan combine all filling Ingredients and simmer 8 to 10 minutes or until mixture is thick. Set aside to cool.

2. Mix Flour, oats, sugar, butter, soda and salt, press about half of mixture in a greased and floured 9x 13-inch pan. Spread filling over the oat layer.

3. Add remaining oat mixture and press down lightly with hands.

4. Bake at 350 degree for 20 minutes. Now Easy Dates Square is ready.

5. Cool Completely before cutting. Cut into square shapes and serve.

Try this Vegetarian Iftar Recipe Today!

Iftar Recipe | Syrian Qatayef Asafiri

2010-08-28T12:00:00.005-04:00

Today we feature a special iftar dessert recipe from Syria called the Qatayef Asafiri, which is a popular dessert served during Ramadan.

Iftar Recipe
Syrian Qatayef Asafiri

Ingredients

For the pancake mix:
1/2 teaspoon active dry yeast
3/4 cup unbleached all-purpose flour
pinch salt

For the walnut filling:
2/3 cups ground walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon orange blossom water

For the cream filling:
3/4 cup Arabic clotted cream

Method

1) Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to a boil, stirring occasionally, and let bubble for 3 minutes. Stir in the rose and orange blossom waters, let bubble for a few seconds more then remove from the heat. Let cool.

2) Dilute the yeast in 1/2 cup and 2 tablespoons water and let rest for 10 minutes. Add the flour and whisk until you have a smooth batter. Cover with a clean kitchen towel and leave for 1 hour or until the batter has risen and its surface is bubbly.

3) Combine the walnuts, sugar, cinnamon and orange blossom water. Set aside.

4) Shortly before the batter is ready, grease a shallow frying pan with a little vegetable oil and place over a medium heat. When the pan is very hot, measure a heaped tablespoon of batter and pour it into the pan, to have a disk about 2 3/4 inches in diameter and 1/4 inch thick. It is best to spread the batter as you are pouring it into the pan as it will be too thick to spread by tilting the pan. Cook on one side for 2-3 minutes or until the bottom is barely coloured and the top is bubbly and dry. Remove to a plate and finish frying the rest of the batter in the same way. Let the pancakes cool.

5) One at a time, lay the pancakes in your hand, smooth side down. Spread 1 tablespoon of walnut or cream filling in a line down the middle, leaving the edges clear. Fold the pancake, aligning the edges; and with your fingers, pinch tightly shut together — you do not want them to open during frying. Place each filled pancake on a platter and continue filling the rest.

6) Pour enough vegetable oil in a large frying pan to deep fry the filled pancakes and place over a medium heat. Test the oil by dipping the corner of a pancake in it; if bubbles surround it, the oil is ready. Slide in as many pancakes as will fit comfortably in the pan and fry for about 2-3 minutes on one side and again on the other or until golden all over. Remove with a slotted spoon and drop in the sugar syrup. Turn into the syrup until well-coated and remove to a serving platter. Serve warm or at room temperature the same day. They are really best eaten soon after they are made as they quickly become soggy.

Try this Iftar Recipe Today!

Vegetarian Iftar Recipe | Egyptian Kosherie

2010-08-28T11:48:00.002-04:00

Today we feature a special vegetarian iftar recipe from Egypt called the Kosherie. Kosherie is an Egyptian dish of spicy lentils, rice, pasta, and fried onions.

Vegetarian Iftar Recipe
Egyptian Kosherie

Ingredients

* ¾ c lentils
* 4½ c water
* 2¼ t salt
* 4 c tomatoes, chopped
* 2 cloves garlic, minced
* 1 fresh green chile, chopped
* 3 T vegetable oil
* 1 c basmati rice
* 4 c small onions, thinly sliced
* 1½ c elbow macaroni

Method

1) Combine lentils, 3 c water, and ½ t salt in saucepan and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 40 minutes, until tender. If there's any water left, drain it before setting the lentils aside.

2) Meanwhile, place tomatoes, garlic, chile, 1 T oil, vinegar, and 1 t salt in blender and purée. Pour into another saucepan over high heat and boil, then reduce heat and simmer with no lid, stirring occasionally at the beginning and more frequently at the end, about 20-25 minutes, until thick.

3) Meanwhile, rinse the rice and drain. Heat oil in the third saucepan, add rice, 1½ c water, and ½ t salt, cover, and bring to a boil. Reduce to very low heat and simmer about 15 minutes, until rice is cooked and water is gone.

4) Meanwhile, heat ½ inch of oil in frying pan over high heat until very hot, then add half the onions and fry them stirring frequently, for about 10 minutes, until brown. Place on paper towels to drain, and sprinkle with a dash of salt. Repeat with the other onions.

5) When the hot sauce is ready, set aside and bring a pot of water to boil for the macaroni. Cook until just tender and drain.

6) Make piles lentils, rice, and pasta on platter, top of onions and a drizzle of hot sauce. Serve immediately with the remaining hot sauce on the side.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipe | Lebanese Fattoush

2010-08-28T11:39:00.004-04:00

Today we feature a special vegetarian iftar salad recipe from Lebanon, the fattoush, which means crumbled bread. This is a popular salad dish. Ingredients used in this recipe should be fresh for this dish to work its invigorating magic.

Vegetarian Iftar Recipe
Lebanese Fattoush Salad

Ingredients

* 2 whole-wheat pitas, cut into strips about 3/4 inch wide, then toasted and crumbled
* 1 tsp. chopped garlic (2-4 cloves garlic)
* 1 tsp. sea salt
* 1/2 cup fresh squeezed lemon juice (add more or less to taste)
* 2 tsp. powdered sumac, plus more for sprinkling on individual salads
* 1/2 cup olive oil
* 2 heads Romaine lettuce, chopped
* 1/2 cup thinly sliced green onion
* 1 cup diced tomatoes (let drain a minute or two if extra juicy)
* 1 cup diced cucumber (same size as tomatoes)
* 1/2 cup coarsely chopped fresh mint leaves
* 1/2 cup coarsely chopped fresh flat-leaf parsley (leaves only, no stems)
* optional: chopped green pepper or radishes

Method

1) Preheat oven or toaster oven to 400F (200C). While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. sumac. Whisk in olive oil and set dressing aside.

2) Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Optional: Brush tops of pita with a bit of olive oil before baking.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes.

3) Remove outer leaves from lettuce, trim stem end, then wash and spin dry (or dry with paper towels). Cut lettuce into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the lettuce first, then wash.) Put chopped lettuce into salad bowl large enough toss all ingredients.

4) Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing until you have your desired amount. At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more sumac. You can also serve it in a large bowl with the sumac sprinkled over.

Try this Vegetarian Iftar Recipe Today!

Iftar Recipe | Indian Naan Bread

2010-08-28T11:28:00.004-04:00

Today we feature a special iftar recipe from Indian called the naan, which is type of bread. Naan served hot and fresh is appetizing indeed! This recipe is moderately difficult, if you are trying it for the first time.

Iftar Recipe
Indian Naan

Ingredients

5 cups bread flour

2 tsp. Kosher salt

1 packet quick rising yeast

5 tsp. vegetable oil

2 cups warm water

1 spray bottle filled with water

Method

1) Pour all the dry ingredients in a big bowl and mix well. Add oil and mix further. Gradually add the water and knead the dough for 10 to 15 minutes the dough is smooth and elastic. Once the dough is done, set it in a large bowl, cover with 2 dish cloths and keep in a warm place for 2 hours. Punch down the dough. It is ready to be baked.

2) Preheat oven to 500F degrees. If you have convection, turn it on. Cover a large baking sheet with aluminum foil and set in the oven to heat. Spread some flour on the work surface and pat your hands with flour to keep the dough from sticking to your hands. Divide the dough into three balls and work it gently into an oval that measures about 1 ½ feet long and ½- inch thick. As you stretch the dough it will pick up some of the flour from the work surface, make sure that you add more flour or the dough will stick to the work surface. Once the dough is shaped make three deep lines (don’t cut the dough) lengthwise on the surface of the dough with a knife.

3) Once the oven is very hot, remove the baking sheet.Gently lay the shaped dough onto the baking pan. Gently press the seeds into the dough. Place the dough in the oven, spray 5-6 times with your spray bottle and bake for 5 minutes. After 5 minutes, spray the bread around 5-6 times and continue to bake for another 5 minutes. The nan should be golden brown and crusty on the outside.

Note: To keep the bread moist, wrap the warm bread in a large dishcloth until it cools down.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipe | Lebanese Hummus

2010-08-28T11:20:00.005-04:00

Today we feature a special vegetarian iftar recipe from Lebanon called the hummus. There can be nothing better than dipping pita bread into hummus.

Vegetarian Iftar Recipe
Lebanese Hummus

Ingredients

1 25 oz can chick peas (garbanzo beans), drained
1/2 cup tahini paste
1/4 cup water
3-5 tbsp freshly squeezed lemon juice, to taste
2 tbsp olive oil
1-2 cloves of garlic, roughly chopped
freshly ground black pepper
salt, if needed

Method

Place everything, except the salt, into the bowl of a food processor, and process until smooth. Check for seasoning. Add the salt if needed.

Note: Serve with pita bread or crackers. Drizzle with a bit of olive oil if you wish.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipe | Tunisian Chickpea Soup

2010-08-28T10:27:00.006-04:00

Today we feature a vegetarian iftar recipe from Tunisia called the leblebi, which is chickpea soup. This dish is made a lot in Tunisia during the Ramadan period. This recipe is relatively easy to make, and is a nutritious vegetarian iftar meal that will be loved by all in the family, especially the children.

Vegetarian Iftar Recipe
Leblebi
Tunisian Chickpea Soup

Ingredients

28 ounces canned chickpeas, drained and rinsed OR
2 cups dried chickpeas soaked overnight in 2 quarts of water, then drained and rinsed after 1-2 hours of steady, covered simmer until tender [Length of cooking depends on age of chickpeas and heat intensity.]
3 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
5 cups water
2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)
2 teaspoons harisa, prepared or homemade
[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]

Any one or more of the following garnishes:

capers
cilantro leaves
parsley leaves
chopped bell pepper
toasted cumin seeds
chopped hard-cooked egg
preserved lemon slices
toasted bread strips or croutons
additional harisa

Method

In a large saucepan over medium-low heat, warm the olive oil then add the onion, stirring occasionally until it is translucent and golden without browning. Add garlic, coating with onion mixture before stirring in the chickpeas, water, ground cumin and harisa. Simmer for 30 minutes. Garnish as desired.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipe | Harira Soup

2010-08-28T10:17:00.004-04:00

Today we feature a special vegetarian iftar recipe from Morocco called the harira, which is a popular soup served during Ramadan. The Harira can be made with meat, but this recipe shows the vegetarian version, which is equally, if not more tasty and nutritious.

Vegetarian Iftar Recipe
Moroccan Harira
Vegetarian Soup

Ingredients

* 1/4 cup green lentils
* 1/4 cup cooked chickpeas (soaked overnight and cooked. Or simply use canned chickpeas)
* 1 onion,chopped
* 1/4 ground ginger
* 1/2 ” cinnamon stick
* 2 large tomatoes, chopped (or you can use canned chopped tomatoes)
* 1/4 cup Vermicelli
* generous sprigs of parsley and cilantro
* few lemon wedges for garnish
* salt to taste (if needed)

Tadouira
* 1 tbsp all-purpose flour
* 1 tbsp lemon juice
* 1/2 tbsp tomato paste
* few sprigs of cilantro,chopped

Method

1. In a skillet, add 1/4 tsp oil, add the onions and little of cilantro and cook until soft.

2. Add the chopped tomatoes along with other seasoning like ginger,cinnamon stick etc and cook until soft.

3. Add about 2 to 2-1/2 cups of water along with lentils, close the lid and cook until lentils turn soft – anywhere between 15-25 minutes.

4. Add vermicelli ( more water/stock if needed – the vermicelli will thicken the soup). Season with little salt. Cook until vermicelli is soft . Add cooked/canned chickpeas

5. Make the tadouira. Combine all the ingredients given under it to make a paste.

6. Add it to the soup and cook for another 5 minutes. Serve hot garnished with the herbs.

Note: You can squeeze some lemon juice on top or else simply serve them as wedges for your guests.

Try this Vegetarian Iftar Recipe Today!

Vegetarian Iftar Recipes

2010-08-28T09:57:00.012-04:00

Vegetarian Iftar Recipes for Muslim Vegetarians

Muslim vegetarians are typically considered a rarity in the Muslim world. After all, Islamic foods are known for delicious meat kebabs and shawarmas from varies places such as Turkey, Lebanon to India and Afghanistan. Muslims also celebrate Eid-al-adha, which involves sacrificing sheep to commemorate the willingness of Ibrahim to sacrifice his son as an act of obedience to God, but instead he was able to sacrifice a ram (by Allah's command). However, the number of Muslim vegetarians are rising in the world today. Whatever the Muslim vegetarian's motivations are, there are no less vegetarian Islamic dishes abound in the Muslim world to enjoy, as there are meat dishes.

Here is a sample of great Vegetarian Iftar dishes to try out.

Vegetarian Iftar Recipes

Moroccan Vegetarian Harira

Tunisian Leblebi (a chickpea soup)

Lebanese Hummus (appetizer)

Indian Naan Bread

Lebanese Fattoush (salad)

Egyptian Kosherie (main dish)

Syrian Qatayef Asafiri (dessert)

Dates Squares (dessert)

Pakistani Sherbet (drink)

Iftar Recipes | Easy Cucumber Mint Salad

2010-08-20T10:10:00.005-04:00

Today we feature an iftar recipe for cucumber mint salad from Lebanon. This recipe is very easy to make, and is a perfect to aid in digestion along with an iftar meal. If you are serving fried foods, then this salad would be a great combination to help refresh the palate!

Iftar Recipe
Easy Cucumber Mint Salad

Ingredients

1 kg yogurt, plain
3 medium cucumbers, cut into cubes
1 garlic clove, crushed
1 teaspoon dried mint

Method

1. In a salad bowl, pour the yoghurt and add the cucumbers cubes, crushed garlic and dried mint. Mix well and serve.

Try this Iftar Recipe Today!

Iftar Recipes | Gulf Bahrain Mechwi Jader

2010-08-20T09:56:00.007-04:00

Today we feature an iftar recipe from the Bahrain (Gulf area) called the Mechwi Jader, which is a form of upside down rice and vegetable cake. This dish is made a lot in Bahrain during the Ramadan period. This recipe is relatively easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. It is something like a Gulf pizza, but with rice instead of dough!

Iftar Recipe
Bahrain Mechwi Jader
Upside-Down Rice and Vegetable Cake

Ingredients

1 kg meat, cut into big cubes
3 cups rice
2 potatoes, cut into big squares
2 onions, cut into squares
1 bell pepper, cut into squares
1 green hot pepper
1 tomato
3 black loumi
1/2 cup vegetable oil

Spices for the meat

2 cinnamon sticks
4 cardamom pods
2 bay leaves
1 onion
salt to taste

Spices for rice cooking:

2 cardamom pods
2 black pepper grain
2 clove seeds
1 teaspoon ground cinnamon

Method

1. Place the chicken or meat in a medium saucepan and add water to cover.

2. Put the saucepan over heat. When the water boils, remove the fatty liquid that forms on the top then add the spices for cooking the meat or chicken and salt and reduce the heat.

3. Cover the saucepan and keep on heat until the chicken or meat is done then remove and drain the chicken or meat and keep their broth.

4. Put the oil in a saucepan, add onions and potatoes and fry well until the onions turn lightly brown.

5. Add in the meat or chicken, bell pepper, green hot pepper, “loumi”, and tomatoes. Stir the ingredients for few minutes then add 1 cup of broth to the saucepan and leave for 10 minutes over low heat.

6. Meanwhile, boil the rice in a saucepan containing water and the spices for rice cooking. Leave it on heat until the rice is half cooked then remove the rice and drain it.

7. Add the rice over the chicken or meat mixture, then add in another cup of broth and close the saucepan well.

8. Leave the saucepan over low heat for half an hour then remove from heat and leave it in a warm place until serving.

9. Flip the saucepan over into a serving dish and serve hot.

Iftar Recipes | Lebanese Lamb Yoghurt Stew

2010-08-20T08:26:00.004-04:00

Today we feature an iftar recipe from Lebanon called the Laban Immo, which is lamb meat cooked in a yoghurt stew. This lamb stew recipe is easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. This lamb stew dish goes well with side of freshly baked bread, or rice.

Iftar Recipe
Lebanese Lamb Yoghurt Stew

Ingredients

1 kg beef, round, "mawzaat", cut into big cubes
2 kg yogurt
1 large onion, cut into thin slices
2 tablespoons starch, dissolved in half cup of water
2 cinnamon sticks
1/2 teaspoon cinnamon
1/2 teaspoon cardamom powder
1/2 teaspoon curry powder
1/2 tablespoon vegetable oil
pepper to taste
salt to taste

Method

1. In a pressure cooker, fry onions with ½ tbsp vegetable oil until golden, add the meat cubes and fry for an additional two minutes. Add cinnamon sticks, cardamom, cinnamon powder, curry powder, salt, pepper and 1 litre of water. Close pressure cooker cover securely. Cook for 45 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).

2. Strain meat broth and keep aside for future use (It is a good idea to use meat broth instead of water when cooking rice). Throw cinnamon sticks and reserve meat cubes

3. In another cooking pot, strain the yoghurt and add the dissolved starch. Place pot on medium heat and stir continuously in one direction until yoghurt thickens. It is important to stir continuously for the yoghurt not to stick to the pan.

4. Add meat cubes to cooked yoghurt. Allow to simmer for five minutes before removing from heat.

Serve with rice or hot bread.

Try this Iftar Recipe Today!

Iftar Recipes | Asian Chicken Satay and Couscous

2010-08-17T11:54:00.007-04:00

Today we feature an iftar recipe that combines Asian styled chicken satay with Moroccan couscous. This fusion chicken recipe is easy to make, and is a nutritious iftar meal that is good for easy digestion.

Iftar Recipe
Asian Chicken Satay with Grilled Vegetables Couscous

Ingredients

* 1 (14-ounce) can unsweetened coconut milk
* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 2 teaspoons chopped garlic
* 1 teaspoon ground cumin
* 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
* salt and freshly ground black pepper
* 2 pounds boneless, skinless chicken thighs, about 8 thighs
* 12 (10-inch) skewers
* 1/2 cup peanut butter
* 1 tablespoon hot sauce, or to taste
* Canola oil, for brushing
* 1 (10-ounce) package couscous
* 1 green bell pepper
* 1 medium zucchini
* 1 medium red onion

Method

1) In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.

2) Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.

3) For the dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.

4) Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through.

5) Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.

6) Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm.

7) Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

Makes 4 Servings.

Try this Iftar Recipe Today!

Iftar Recipes | Moroccan Chicken Couscous

2010-08-17T10:41:00.004-04:00

Today we feature an iftar recipe from Morocco. It is a popular and easy to make home-made main dish in Morocco during Ramadan. Couscous is a staple grain from semolina wheat or pounded pearl millet.

Iftar Recipe
Chicken Couscous from Morocco

Morocco is known for its delicious and mouthwatering couscous dishes and this recipe is one of Morocco’s favorite. Extremely tasty and ideal for a quick yet appetizing meal, this is only one of the approaches to making this Moroccan delight.

Ingredients

* 8 pieces chicken
* 3 tablespoons olive oil
* 2 chicken bouillon cubes
* 3 ounces tomato concentrate
* 5 carrots, peeled and sliced (about 1 pound)
* 5 round turnips, peeled and cut in 1/2 inch cubes (about 1 1/2 pounds)
* 3 large tomatoes, diced
* 2 tablespoons couscous spices (Ras el hanout)
* 1 tablespoon Harissa (this is enough to make a very spicy dish)
* 2 zucchini, cut in 1/2 inch cubes
* 1 small can chick peas
* 12 merguez, or 1 1/2 pounds of spicy sausages
* 8 cups cooked couscous

Method

1) Heat the olive oil in a large skillet over medium heat. Add the chicken and brown it on all sides.

2)Add two cups of water, the bouillon cubes, tomato concentrate, carrots, turnips, tomatoes, couscous spices and the harissa.

3) Cover and cook on medium-low heat for 30 minutes or until the chicken is well cooked. Stir occasionally to get everything mixed together.

4) Add the zucchini and chick peas, cover and continue cooking until the zucchini is tender - about 8 minutes.

5) Meanwhile cook the merguez in a separate skillet and prepare the couscous.

6) To serve put the cooked couscous in a large serving dish, pour the chicken and vegetables on top and add the merguez.

Makes 8 servings.

Try this Iftar Recipe Today!

Iftar Recipes | Lebanese Dessert Aysh Al Saraya

2010-08-11T11:11:00.005-04:00

Today we feature an iftar recipe from Lebanon. It is a popular and easy to make home-made dessert in Lebanon during Ramadan.

Iftar Recipe
Aysh Al Saraya from Lebanon

Lebanon is known for its delicious and mouthwatering deserts and this recipe is Beirut’s favorite. Extremely tasty and ideal for a quick yet appetizing sweet, this is only one of the approaches to making this Lebanese delight.

Ingredients

The base:
1 packet of white sliced bread

Sugar Syrup:
2 cups of caster sugar
1 cup of water
1 tablespoons of lemon juice
2 tablespoons of Rose water and blossom water

Cream Mixture:
1 cup of whipping Cream
2 Cups of full fat milk
3 tablespoons of corn flour
4 tablespoons of caster sugar
2 tablespoons of rose water and blossom water

Top Layer:
100g Pistachios (chopped coarsely)

Method

1) Start your desert with the base, remove the hard edges of the sliced white bread and leave the core of the bread to fill the first layer of your Pyrex tray.

2) Then start preparing the sugar syrup, start it by boiling a cup of water with 2 cups of sugar stirring occasionally until it boils then add the lemon juice, blossom and rose water and use half of the syrup to cover the layer of bread until they are completely saturated with the syrup and leave the rest for the serving if desired.

3) Prepare the second layer with the cream mixture: start by mixing the corn flour with the milk until the corn flour completely dissolves then add the sugar, blossom water and rose water and stir at a low temperature until the mixture thickens.

4) Put it aside and quickly add the whipping cream and don’t stop mixing until they combine then empty the mixture on top of the first layer of bread and syrup leave it to cool in the fridge for thirty minutes and then sprinkle the delicious pistachios.

Try this Iftar Recipe Today!

Eid Recipes | Roasted Winter Squash and Apple Soup

2009-11-17T23:10:00.004-05:00

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a fantastic hearty soup that is delicious and healthy! This soup recipe has been created by Dr. Andrew Weil, who is among the best-known doctors in America, an alternative health guru who espouses the power of healthful eating and stress reduction as the best way to improve health.

We think it would be great for an Eid soup dish. It is called the Roasted Winter Squash and Apple Soup.

This Eid recipe is a must try for you!

Eid Recipes
Roasted Winter Squash and Apple Soup

Ingredients:

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth

Method:

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.

2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

3. Serve in warm bowls with dollops of cilantro-walnut pesto.

Cilantro-Walnut Pesto

Ingredients:

1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Method:

1. Put the walnuts in a food processor and grind them fine.

2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

Try this Eid Recipe Today!

Oven Roasted Butternut Squash

Eid Recipes | Moroccan Meat with Olives and Preserved Lemon

2009-11-10T02:32:00.005-05:00

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Meat with Olives and Preserved Lemon. This meat dish is very popular during Eid in Morocco.

This dish can be prepared using beef, lamb or goat. It is traditionally prepared in a tagine, but the recipe below uses a pot or pressure cooker, if you do not have a tagine at home.

This Eid recipe is a must try for you!

Eid Recipes
Moroccan Meat with Olives and Preserved Lemon

Ingredients:

* 1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces
* 1 large onion, chopped fine or grated
* 2 cloves of garlic, chopped very fine or pressed
* 1/3 cup olive oil
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teaspoon saffron threads, crumbled
* 1/4 cup chopped parsley and cilantro
* 2 1/2 cups water
* 1 handful red or green olives, with pits
* 1 preserved lemon, quartered and seeds removed

Method:

In a large pot or pressure cooker, mix the meat with the oil, butter, salt, pepper, ginger, and turmeric. Heat the meat over medium-high heat, and stir to brown all sides.

Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.

Pressure cooker method:

If using a pressure cooker, cook the meat with pressure over medium heat for 40 to 45 minutes, or until the meat is quite tender. Add the olives and lemon. Reduce the liquids until they are mostly oils, or have the appearance of a thick sauce.

Pot method:

If using a pot, simmer the meat, covered, over medium heat for 1 1/2 to 2 hours, or until the meat is quite tender. Stir occasionally and add a little water if necessary to prevent the meat from scorching. When the meat is cooked, add the olives and lemon, and reduce the liquids until they are mostly oils or have the appearance of a thick sauce.

Meat with Olives is traditionally served Moroccan style on a large platter, with each person eating from his own side of the plate with crusty bread for scooping up the meat and sauce.

Try this Eid Recipe Today!

Eid Recipes | Dahi Gosht (Lamb in Yogurt Sauce)

2009-11-10T02:18:00.003-05:00

Eid Recipes | Moroccan Saffron Lamb

2009-11-10T01:39:00.004-05:00

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Saffron Lamb. This meat dish is very popular during Eid in Morocco.

This Moroccan lamb recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish.

This Eid recipe is a must try for you!

Eid Recipes
Moroccan Saffron Lamb Recipe

Ingredients:

* 1 1/2 kg. (about 3.3 lb.) lamb, cut into 3" or 4" pieces
* 3 cloves garlic, finely chopped or pressed
* 1 1/2 teaspoons salt
* 1 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teasooon saffron threads, crumbled
* 1/4 teaspoon ginger
* 1/4 teaspoon pepper
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1 small bunch cilantro, tied into a bouquet

Preparation:

Trim excess fat from the lamb, and then mix the meat with the garlic and spices in a pressure cooker or Dutch oven. Add the butter and oil, and cook over medium heat, uncovered, for about 10 to 15 minutes, stirring to lightly brown the meat. Don't allow the butter to burn.

Add the cilantro and about 3 cups of water – enough to come up the sides of the meat but not enough to fully cover it. Cover the pot, and increase the heat to high.

If using a pressure cooker: When pressure has been achieved, reduce the heat to medium, and cook for about 50 minutes. Remove from the heat, and check the meat to see if it's tender and can be pulled from the bone. If more cooking is needed, add a little water if necessary, and cook with pressure for another 10 minutes. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

If using a Dutch oven: When the liquids are boiling, reduce the heat to medium and continue simmering, covered, for 2 1/2 to 3 hours, until the lamb is tender and can be pulled from the bone. Check the level of water occasionally, adding water if needed to avoid scorching. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

To serve: Discard the cilantro. If desired, transfer the meat to an oven-proof dish and brown lightly under a broiler to color the meat. Place the meat on a platter or preheated serving tagine, and add the sauce. Serve with bread.

Try this Eid Recipe Today!

Eid Recipes | Shish Barak from Lebanon

2009-09-19T01:35:00.004-04:00

Eid Recipes | Dukkah from Egypt

2009-09-19T01:16:00.004-04:00

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Egyptian spice-nut recipe that would be great as accompaniment for an Eid dessert dish. It is called the Dukkah.

Dukkah, Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.

Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.

This Eid recipe is a must try for you!

Eid Recipes
Dukkah

Ingredients

¾ cup sesame seeds
½ cup pine nuts
½ cup coriander seeds
½ tsp ground cumin
½ tsp salt
½ tsp chilli powder
½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

Method

1) In a large frying pan combine pine nuts and coriander seeds over medium-high heat.

2) When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.

3) Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.

4) Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.

Eid Recipe | Dukkah with Bread

Eid Recipes | Turkish Delights from Turkey

2009-09-19T01:00:00.004-04:00

Eid Recipes | Katayef from Saudi Arabia

2009-09-19T00:46:00.004-04:00

Eid Recipes | Eid Cookies from Malaysia

2009-09-18T13:33:00.004-04:00

Eid Recipe | Walnut and Coconut Cake

2009-09-18T13:19:00.004-04:00

Eid Recipe | Albokary from Saudi Arabia

2009-09-18T13:04:00.004-04:00

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Arabian Gulf main dish recipe that would be great for an Eid main dish. It is called the Albokary . The Albokary is a rice dish that is similar to the Indian Briyani. The Saudis love their Albokary. And you will too when you try it out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Albokary - Saudi Arabian Rice with Chicken

Ingredients

2 whole chickens, each cut to 4.
1-2 Tablespoons olive oil.
3 large onions, finely chopped.
3 cloves garlic, crushed.

Whole Spices
4 cinnamon sticks.
8 whole cloves.
8 whole cardamom pods.
2 shaiba leaves.
1 teaspoon black peppercorns.
1 teaspoon cumin seeds.

pinch of nutmeg.
Fresh ground black pepper .
1 teaspoon salt or to taste.

3 cups basmati rice.
1 cup tomato juice.
3 1/2 cups water.

Method

1) Heat oil in large pan; cook onions until browned, than add garlic and stir

2) Add chicken, salt, ground black pepper and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

3) Remove chicken from the pan.

4) To cook the rice: add rice to same pan you cook chicken in, just discard cinnamon sticks + shaiba leaves.

5)Add tomato juice +water + salt to basmati rice and bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

Try this Eid Recipe Today!

Eid Recipe | Arabian Mamool Cookies

2009-09-18T02:57:00.008-04:00

Eid Recipe | Cinnamon Rolls from USA

2009-09-18T02:36:00.010-04:00

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular American dessert recipe from USA that would be great for an Eid dessert. It is called the cinnamon rolls. Americans love their sweet sugary cinnamon rolls - and you will to when you try them out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Cinnamon Rolls

Recipe courtesy of LogicGirl

Ingredients

Dough:

1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 1/4 teaspoon salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

1/2 cup brown sugar
1 Tbsp. ground cinnamon
2 Tbsp. unsalted butter

Topping:

3/4 cup brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 1/2 cups (6 ounces) chopped pecans

Method

1) Making the Dough

In the bowl, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. You can use an electric mixer to mix till blended. I however used a spoon to do the mixing. Later on I used my hands to knead the dough. Slowly incorporate the remaining 1 cup of flour. Knead the dough until smooth and slightly sticky (adding a little more flour if too wet). Shape the dough into a ball and place in a large bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2) Making the Filling

Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Then roll dough out into a rectangle shape. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into slices.

Place dough slices, flat side down. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate for several hours. I left mine overnight and baked them the next day.

3) Baking and Making the Topping

In a saucepan, combine brown sugar, butter, honey over low heat; stir until sugar and butter are melted.

Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Pour some of the topping mixture on the buns. Sprinkle the pecans. Be sure to use only what is necessary to allow the pecans to stick onto the cinnamon rolls. Leave the rest of the topping mixture for later use. Bake cinnamon rolls until golden, 30 to 35 minutes. Remove pan from oven and immediately pour the topping over the cinnamon rolls. Let cinnamon rolls cool slightly and serve warm.

Note: The original recipe had called for the topping mixture to be poured onto the un-cooked cinnamon rolls, and then refrigerated overnight. The rationale for that is that the melted butter and brown sugar mixture will harden onto the cinnamon rolls in the refrigerator and then melt when baked. However, the melted butter and sugar can also harden when placed in the oven for too long. Then instead of gooey sweet cinnamon rolls, you will end up with hardened toppings. My method of adding the topping mixture at the end - immediately after you remove from the oven - ensures that the cinnamon rolls are moist and sweet.

Also, the original recipe had called for pouring all of the topping mixture and pecans onto the baking pan, AND then placing the sliced un-cooked cinnamon rolls on them. The idea is is invert the cinnamon rolls into a dish after baking, so that the pecans and topping mixture is on top. But this inversion method is risky business - imagine overturning a hot baking pan - piping hot topping mixture may slip onto your toes, and other parts of your body. My method avoids this risky step.

Try it and see if it works for you too :)

Try this Eid Recipe Today!

Eid Recipe | Beef Rendang from Malaysia

2009-09-16T01:27:00.005-04:00

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Eid recipe from Malaysia. It is called the beef rendang. The beef rendang is a main dish (beef with thick coconut gravy) that is served with white or brown rice. It is customary to cook beef rendang for lunch on Eid day.

The flavorful and fragrant beef rendang is a must try recipe for you!

Eid Recipe
Beef Rendang

Ingredients

3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch whole nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste

Method

1) Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2) Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

3) Grind the coriander, fennel, cumin and nutmeg.

4) Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

5) Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Beef Rendang served with white rice

Eid Recipe | Klaicha Dessert from Iraq

2009-09-16T01:11:00.007-04:00

It is common when you visit a Muslim home to celebrate the end of Ramadan (Eid al Fitr) to be served with varieties of desserts, like cookies and cakes, along with tea and coffee.

In Iraq, a popular pastry called the klaicha, a date-filled pastry, is made during Eid.

Today, we feature this recipe below. Try making it for your Eid celebration!

Eid Recipe
Klaicha(Date Filled Pastry)

Recipe makes 25 cookies

Ingredients for Pastry

2 cups (260 grams) unbleached all-purpose flour, fluffed, scooped and leveled into measuring cups
1/2 teaspoon ground cardamom, optional
11 tablespoons unsalted butter, cold and cut into 1/2 inch chunks
3 tablespoons orange juice (or 2 teaspoons orange flower water and the remainder water)

Ingredients for Date Filling

8 ounces whole, pitted, dates (about 1/2 cup, packed)
1/2 teaspoon cinnamon
2 teaspoons melted unsalted butter

Method

Place the flour in a processor bowl. Add the cardamom, if using it. Scatter the butter on top of the flour. Pulse-process until the butter is cut into the flour to resemble coarse meal.

Sprinkle the orange juice over the flour. Process until the dough forms a ball. It should be very soft and moist.

Remove it from the processor, wrap in plastic wrap, and set aside, at room temperature, for 1 hour.

While the dough is resting, make the date filling. If the dates are very soft, they can be processed without cooking them. Place them in the processor, add the cinnamon, and process until finely chopped. Add the butter, and pulse-process to incorporate (if you continually process instead of pulse-process, the paste gets very soft, and changes to an unpleasant color). If you have miscalculated the moistness of your dates, and feel they need to be softer, remove the metal blade and set the processor bowl in a microwave. Heat on medium-high for up to 2 minutes. Pulse-process again to smooth out the paste. Set aside.

Preheat the oven to 350°F., with the shelves in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper.

Divide the dough into 30 balls. Press your thumb into the center of each ball to form a cavity. Form the dough into a little “pot” with the sides being about 1/16th inch thick. If the dough flattens while you are trying to make the pot, knead in a little bit of flour. If the dough is a little too sticky, sprinkle the work table and your hands with a little flour and then work the dough. Fill each pot about three-quarters full with a rounded half-teaspoonful of filling. Press the dough to seal in the filling and then roll the dough between your hands to form a flattened ball.

To make the characteristic design in the cookies, you will need a special mold. An alternative is to score the balls with fork, or to use some sort of makeshift mold.

Set cookies on the parchment lined sheets and bake for 18 to 22 minutes, until lightly browned.

Eid Recipe | Lontong from Malaysia

2009-09-16T00:54:00.005-04:00

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Eid recipe from Malaysia. It is called the Lontong. The lontong is made of compressed rice that is then cut into small cakes, and cooked in a broth with lots of vegetables. It is a healthy dish suitable for people of all ages.

Eid Recipe
Lontong

Serves 4

Ingredients:
60ml cooking oil
10 pieces compressed rice ketupat, from the store and cook according to packet instructions.
2½ cups (625ml) water
2 cups (500ml) coconut milk (extracted from 1 coconut)
1 teaspoon salt or to taste

Ingredients A: Spice paste
8 shallots (80g), peeled and sliced
6 cloves garlic (30g), peeled and sliced
2cm fresh turmeric root (25g), skinned and sliced
7 stalks dried chilli (5g), soaked in hot water until soften

Ingredients B:
1carrot (130g), cut into wedges
50g long beans, cut into 3cm lengths
1 long brinjal (100g), sliced
1 packet tempe "fermented soya bean cake" (100g), cut into 1cm slices
3 leaves cabbage (100g), cut into 3cm squares
50g glass noodles, soaked in water to soften

Method:
1) Using an electric blender, finely grind spice paste ingredients adding some water to move the blades if necessary.

2) Heat oil in a wok over medium heat, add spice paste and sauté till fragrant, stirring continuously. This will take about 5 - 8 minutes.

3) Add in 2 ½ cups water and bring gravy to a boil.

4) Add in Ingredients B except the glass noodles. Once vegetables are tender, add in coconut milk and the glass noodles, bring to a quick boil, stirring continuously as coconut tends to curdle if not stirred at this stage.

5) Season to taste with salt and serve lontong with some compressed rice "ketupat".

To serve:
Place a few pieces of compressed rice "ketupat" in a bowl, ladle hot lontong over and top with a dollop of prawns sambal for that extra kick.

Note: You can buy ketupat (rice compressed cakes) from supermarkets. Soak ketupat in water for 5-10 minutes and wash in several changes of water. Bring a pot of water to a boil, add in washed ketupat and cook over low heat for 45 minutes. Drain in colander. Leave to cool before cutting into cubes.

Compressed Rice Cakes

Iftar Recipe | Egyptian Baked Sambusak

2009-09-07T11:10:00.004-04:00

Today, we feature an iftar recipe called the sambusak. This Egyptian recipe for sambusak is a Middle Eastern variation of the Indian samosas. It is made of a light pastry filled with a savory filling like vegetables or meat. It can be served as light snack or an appetizer.

Iftar Recipe
Baked Sambusak from Egypt

Ingredients
DOUGH

1/4 c Margarine
1/2 c Corn Oil
1/2 c Water
1 ts Salt
2 1/2 c Flour

FILLING

2 1/4 lb Lean Ground Beef
1 Onion, Big, Finely Chopped
1 Clove Garlic, Minced
1/3 c Pine Nuts
1 ds Nutmeg
1 ds Allspice
Salt, To Taste
Freshly Ground Black Pepper,
Oil, For Frying
1 Egg Yolk

Method

1) In a small pot, over a small flame, mix all the Dough ingredients - except the flour. Cook until the margarine melts. pour into a bowl

2) Add the flour, one tablespoon at a time. mix well until you get a smooth dough. shape the dough into a ball, wrap in plastic sheet and set aside.

3) In a pan fry the onion and garlic to golden brown, add pine nuts and fry for 2 minutes more. Add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.). It is vital to stir the meat to avoid the formation of big lamps of meat.

4) Heat oven to 180C (350F).

5) Roll out the dough to 3mm (1/8") and cut 10cm (4") circles.

6) Put a tablespoon of filling in the middle of each circle and fold into half a circle. Pinch the edges tightly.

7) Put sambusaks in oiled and floured pan (or just use a cooking parchment). Brush a little egg yolk on each sambusak. Bake for 30 minutes or until golden brown.

Serving Ideas : Serve with pickles or vegetables salad.

Try This Iftar Recipe Today!

Iftar Recipe | Samosa Recipe from India

2009-09-06T06:38:00.001-04:00

Here are some little known facts about the Indian samosa that even I was not aware about until recently. Apparently there are variations of the samosa in other parts of the world.

Many believe the Samosa originated from Central Asia before the 10th century and made it’s way to India via the ancient trade routes. The Indian Samosa is the most famous from a family of filled pastries or dumplings which were popular from North Africa to West China. Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used in Egypt, Syria and Lebanon. Today, the ease of travel and the cosmopolitan nature of our cities has made the Samosa a popular snack in many parts of the world.
Source:http://www.samosa-recipe.com/Samosa_History.html

Today we feature an iftar recipe called the samosa. Samosas are a light pastry filled with a savory filling like vegetables or meat. Once you have tried the basic samosa recipe have fun creating fillings to suit your taste. This can be served as light snack or an appetizer. It is often served hot with a mint, tomato or tamarind chutney.

Iftar Recipe
Samosa from India

Ingredients

Pastry:
1 1/4 cup plain flour
1/2 tsp Baking Powder (opt)
1 teaspoon salt
1 1/2 tablespoons butter or Ghee (clarified butter)
1/2 cup water

Filling:
1/2 lb. Ground meat (either lamb or beef)
1 tsp cumin seeds
2 whole cardamom pods
1 medium onion cut into small dice
2 tablespoons oil or ghee
1 garlic clove, crushed
1-2 tsp ginger paste
1 Tbsp curry powder (see note)
Salt and Pepper to taste

Method

1) Brown the meat and set aside. Heat oil in a skillet or frying pan and add cumin seeds and cardamom pods and cook for one minute. Add the onions and cook until translucent. Reduce the heat and add the garlic and ginger paste. Fry for 2-3 minutes. Add curry powder and 3 more minutes so that the flavors are incorporated. Season with salt and pepper to taste.

2) Sift the flour, add the salt, baking powder (if you are using it) and work in the butter or Ghee. Add in half the water and mix to make a soft dough. Add the rest if you need to. Kneed the dough until it is soft and pliable. Roll out the dough to about a 1/4 inch and cut out in circles. Moisten the edges with water; put the filling in the center and fold into a triangle.

3) Heat oil to 350 and cook the samosas until golden brown. Drain on paper towels. Serve with Mint or Tamarind chutney. If you prefer baking, place the samosas on a lightly greased baking sheet and bake at 400 for about 20 minutes or until golden brown. If you bake, the texture of the outside will not be as crispy as it should.

Try This Iftar Recipe Today!

Iftar Recipe | Moroccan Seafood (Shrimp) Briouat

2009-09-06T00:25:00.011-04:00

Today, we feature an iftar recipe from Morocco. It is good as an appetizer. Briouats are small Moroccan savory pastries which are stuffed with a variety of fillings and then deep-fried. It is like the Indian samosa. These finger foods are good to fill the stomach during iftar.

But in the Moroccan version, a crisp, paper-thin Moroccan pastry called warqa is used. Phyllo (filo) dough or spring roll wrappers can be substituted for the warqa.

Iftar Recipe
Seafood (Shrimp) Briouat from Morocco

Ingredients
1 kg (2 lbs. 3 oz.) fresh medium or small shrimp, shelled and cleaned
1 tablespoon butter
handful dried black mushrooms
125 g (4 1/2 ounces) uncooked rice vermicelli
2 large fresh tomatoes, grated (discard skin)
3 cloves garlic, pressed or chopped very fine
2 tablespoons vegetable oil
2 tablespoons chopped, fresh parsley
1 tablespoon hot sauce
1 tablespoon soy sauce
1 1/2 teaspoons salt (divided)
1 1/2 teaspoons pepper (divided)
1/2 kg (about 1 1lb.) warqa, fillo dough or large spring roll wrappers
1 egg yolk , slightly beaten (for folding the briouats)
4 tablespoons butter, melted (for folding the briouats)
vegetable oil (for frying the briouats)

Method

1) In separate bowls of water, soak the black mushrooms and rice vermicelli. Set aside for at least 15 minutes.

2) Cook the shrimp. In a skillet over medium-high heat, melt one tablespoon of butter. Add the shrimp, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Sauté for a few minutes, stirring often, just until the shrimp is no longer transparent. Drain the shrimp and reserve the liquids to cook the vermicelli.

3) Make the tomato sauce. In a small pan, combine the grated tomatoes, garlic, vegetable oil, one teaspoon salt and one teaspoon pepper. Simmer uncovered over medium-low heat, stirring occasionally, for about 15 minutes. Mix in the parsley and hot sauce, and set aside.

4) Meanwhile, cook the vermicelli. Drain the rice vermicelli and transfer it to a pot. Add the reserved liquids from the shrimp, the tomato sauce, and the soy sauce. Stir to mix. Simmer the vermicelli uncovered over medium-low heat, stirring occasionally, for about 10 minutes, or until the vermicelli is tender and the liquids are mostly absorbed. Remove the vermicelli to a cutting board, and coarsely chop it into two- to three-inch strands.

5) Make the filling. Drain the mushrooms and chop coarsely. Combine them with the vermicelli and shrimp, and stir to mix well.

6) With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 10 inches long, use two layers.) Lightly brush butter on the bottom two-thirds of the dough. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.

7) Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.

8) Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.

9) Cook or freeze the briouats. Deep fry the briouats in hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree oven for five to 10 minutes.

Note: You may try it baked as well - see a variation of baked spring rolls that might inspire you.

Try This Iftar Recipe Today
Shrimp Briouats

Iftar Recipe | Ramadan Dessert from Iran

2009-09-06T00:00:00.001-04:00

Today we feature an iftar recipe from Iran. It is a popular Persian dessert in Iran during Ramadan. The Zolbia Bamieh is one of the favorite deserts in Iran. It is made of starch, yogurt, flour, saffron, oil, and rose water.

Iftar Recipe
Zolbia Bamieh from Iran

Ingredients
(4 servings)

starch, 500 grams
yogurt (non-skim), 150 grams
sugar, 200 grams
cooking oil
rose-water, 2-3 spoons

Method

1) Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the
mixture is even and smooth.

2) Heat oil in a pan until hot.

3) Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

4) Mix well sugar, rose-water, and a glass of water.

5) Heat until water comes to a boil, and the syrup thickens. Remove from heat.

6) Soak zolbia in the syrup for about 5 minutes, then serve.

Try this Iftar Recipe Today!

Iftar Recipe | Iranian Ramadan Soup

2009-09-04T19:16:00.001-04:00

Iftar Recipe from Iran

Today we feature an iftar recipe from Iran. This dish is called the Aash-e Sholeh-Ghalamkar, which is a meat porridge dish. It is a popular iftar recipe during Ramadan in Iran. The Aash-e Sholeh-Ghalamkar is a hearty and spicy soup that is filling and delicious. But the Aash-e Sholeh-Ghalamkar is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

Try this iftar recipe out today!

Iftar Recipe
Aash-e Sholeh-Ghalamkar
Iran Porridge Recipe

Ingredients
(serves 4)

* vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams
* long-grain or basmati rice, 100 grams
* peas, 100 grams
* beans, 100 grams
* lentils, 100 grams
* beef or lamb, 500 grams
* onions, 3 large
* turmeric, 1/2 teaspoon
* cooking oil
* salt
* black pepper

Method

1) Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden.

2) Cut meat into small pieces and fry with onions until it changes color.

3) Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the soup (or aash, soup in Farsi). Cook for another 20-30 minutes.

4) Wash vegetables and chop finely. Add to soup and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.

Iftar Recipe | Harees

2009-09-04T15:00:00.002-04:00

Iftar Recipe from India

Today we feature an iftar recipe from India. This dish is called the Harees, which is a chicken wheat porridge dish. It is a popular iftar recipe during Ramadan in India. Harees is a hearty and spicy soup that is filling and delicious. But the harees is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

Try this iftar recipe out today!

Iftar Recipe
Harees

Ingredients
1 pound boneless chicken, most of the fat trimmed.
1 medium Onion, thinly sliced
1 cup Whole grain broken wheat/bulgur wheat/daliya
3/4 teaspoon ginger garlic paste or 1/2 teaspoon each of freshly grated garlic and ginger
3/4 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon garam masala (Ground cumin,coriander,cardamom ,cloves and cinnamon)
1 teaspoon sea salt/kosher salt
1/2 cup chopped cilantro and mint
1/2 a lime, freshly squeeeezed.
2 tablespoon Olive oil

Method
1) Soak the broken wheat for about 15 minutes in cold water

2) Heat Olive oil in a big skillet and add the thinly sliced onions. saute until lightly brown ,remove half of the fried onions and reserve for garnish.

3) Add the chicken and spices. Saute until chicken changes color and spices aroma is toasty.

4) Add the soaked wheat and chopped cilantro\mint(reserve few for garnish), 2 cups of water, season with salt and cover.

5) Cook on slow heat for about an hour(about 25 minutes in a pressure cooker) while stirring occasionally.

6) When cooked,uncover and let cool for 10 minutes before coarsely grinding using a immersion blender or any processor, stir in the fresh lime juice. Serve warm, garnish with toasted nuts, chopped greens and fried onions.

Iftar Recipe | Haleem

2009-09-04T10:44:00.004-04:00

Iftar Recipe from Bangladesh

Today we feature an iftar recipe from Bangladesh. This dish is called the Haleem, which is a meat wheat porridge. It is a popular iftar recipe during Ramadan in Bangladesh. Haleem is a hearty soup that is filling and delicious. But the haleem is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

Try this iftar recipe out today!

Iftar Recipe
Haleem

Ingredients

2lb Lamb or chicken(boneless) cut in cubes
11/2 cup Haleem Wheat or 2 cups of cracked wheat
1 tablespoon Ground spices like cloves, cinnamon ,coriander seeds and cumin seeds(Garam Masala)
1 cup Chopped cilantro and mint
1 tablespoon ginger garlic paste
1/2 cup Crispy fried onions for garnish
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1/2 tsp turmeric
1 teaspoon salt
2 tablespoon Extra Virgin Olive Oil

Method

1) Soak Haleem wheat for 24hrs. Change water every 6 hours. For cracked wheat soak overnight.

2) The following day, marinate the cleaned meat (trim any white fat) with grated ginger garlic, salt, red chilli powder, garam masala and turmeric.

3) Heat a tablespoon of olive oil in a pressure cooker and add the marinated meat. Roast for couple of minutes and add the soaked wheat along with 2 cups of water. Cook 10 minutes at medium high flame. Another 40 minutes at medium low. Turn the heat off. Wait another 10 minutes before opening the lid. Let cool slightly.

4) Then coarsely grind it using an immersion blender or food processor.

5) Then Pour it in to a heavy bottom skillet and add the chopped greens ,lime juice and some more water.simmer until the blisters start. Garnish with crispy fried onions, roasted cashews or almonds and lemon wedges.

Try This Delicious Haleem Iftar Recipe

Site Privacy Policy

2009-09-03T10:42:00.000-04:00

Privacy Policy

The privacy of our visitors to Ramadan Blog is important to us. We recognize that the privacy of your personal information is important. The following contains information on what types of personal information this site may receive and collect when you use visit Ramadan Blog, and how this site safeguards your information.

Log Files
As with most other websites, this site collects and uses the data contained in log files. The information in the log files includes your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser you used to visit our site (such as Internet Explorer or Firefox), the time you visited our site and which pages you visited throughout our site.

Cookies and Web Beacons
Cookies are used to store information, such as your personal preferences when you visit our site. This could include only showing you a pop-up once in your visit, or the ability to login to some features, such as forums.

This site also use third party sponsored advertisements. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).

You can chose to disable or selectively turn off cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.

A word about cookies:

There is a lot of fear out there about cookies. Cookies are small text files that allow websites to track purchases or improve your website browsing experience. These files are typically not harmful and can be disabled through your browser if necessary. However, doing so may impact how you view some sites and may make completing purchases with some companies difficult. Disabling cookies is generally unneccesary even for security purposes.