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Food and drink recipes for Ramadan
June 22, 2015, 1:40 pm
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Muslims the world over are celebrating the holy month of Ramadan and since they are fasting from sunrise to sunset, meals take on a special meaning. You can make your Iftar a special occasion with these delicious food and tasty drink recipes to break your fast.

These delicious dishes will add variety, color and nutrition to your meal this holy month of Ramadan, and delighting your family and friends who are sharing your spiritual journey. Here are some Ramadan food and drink recipes.

Fish Sayadia

This classic Lebanese dish is tasty with rice and very filling. The rice is cooked in a fish broth with spices and fried onions that give the rice its typical brown color. It is topped with fish pieces and garnished with fried almonds, pine nuts and sliced crispy fried onions.

Ingredients:

1 kg fish (Hammour)

3 cups rice

75 g pine nuts

50 ml olive oil

50 ml corn oil

200 g red onions

1 cup fish stock

1 tsp turmeric powder

1 tsp cumin powder

1 tsp cinnamon powder

A few sprigs of parsley

Preparation:

Heat the olive oil and corn oil in a pan and fry the pine nuts until they are light brown. Remove from pan and drain.

Fry the fish in the remaining oil until it is tender.

Remove the fish and add the red onion to the same pan; saute until golden brown. Add the spices, rice and the fish stock.

Simmer for at least 25 minutes on low heat. Check the taste and add salt and pepper if needed. Garnish with fried onions and chopped parsley.

 

Tomato Labneh

A salad of roast tomatoes served with garlicky yogurt and a saffron dressing.

Ingredients:

2 cups yoghurt

2 garlic cloves

½ tsp salt

¼ cup fresh mint + fresh flat-leaves parsley

1 tbsp summak powder

¼ cup crushed wheat

2 scallions

8 tomatoes

1 bag pita bread, cut into triangles

Preparation:

Line a large sieve with cheesecloth and set it over a bowl. Put the yoghurt in the sieve, and gather the edges of the cheesecloth together to cover the yoghurt. Refrigerate and let it drain overnight.

Gently squeeze out any excess liquid; the labneh will be very thick and resemble soft goat cheese.

Chop up the parsley, mint, and scallions very fine. Dice the garlic cloves into small bits and mash them with ½ a teaspoon of salt in a mortar, until it is pasty. Add this to the labneh and mix.

Cut the tomatoes in half, empty the fleshy insides. Drain the fleshy bits on sieve for 30 minutes, and get rid of the seeds.

Mix the fleshy tomato bits with the labneh.

Fill the tomato cavities with this labneh mixture, and garnish with a mint leaf.

Serve with pita bread.

 

Khoshaf

Khoshaf is a refreshing fruit salad made of stewed dried fruits, with a sprinkling of nuts and orange-blossom water.  It is served throughout the Arab world during Ramadan.

Khoshaf is typically served in small portions, just to break the fast before Sunset prayers and then for the sit-down meal.

Ingredients:

3 cups dried fruits (figs, apricots, prunes...)

1/2 cup pine-nuts or halved blanched almonds

1 cup raisins/sultanas

1 fresh banana, sliced

3 tablespoons orange blossom water

Generous sprinkle of desiccated coconut

Preparation:

Deseed and chop the dried fruits.

Place in a pan with the raisins, cover with water, bring to the boil then turn off the heat. Leave for 15 minutes and then cool in the fridge for at least an hour.

Add the orange blossom water, pine-nuts or almonds and the banana slices.

Sprinkle with desiccated coconut. Serve chilled in small bowls.

 

Egyptian red beetroot dip

Serve this fabulous-looking dip with Turkish bread or pita chips at your Iftar get-together. It also makes a great sandwich filler and is deliciously sweet.

Ingredients:

1 kg red beetroot

325g plain low-fat yoghurt

2 garlic cloves, crushed

60ml lemon juice

2 tbsp extra virgin olive oil

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp paprika

Pepper to taste

Preparation:

Cut off the beetroot stems 1 cm from the roots. Scrub the roots very gently but thoroughly, being careful not to nick the skin.

Cook the beetroot in a large pot of simmering, salted water for 40–60 minutes until tender. Drain. Allow to cool slightly. When cool enough to handle rub off the skins. It is a good idea to wear rubber gloves when doing this to prevent your hands from becoming stained.

Finely chop, grate or process the beetroot in a food processor, then transfer the flesh to a serving bowl.

Add the yoghurt, garlic, lemon juice, oil, cumin, coriander, cinnamon and paprika to the beetroot and mix well; season to taste with pepper.

Cover with plastic wrap and refrigerate until required. Serve with warm crusty bread.

 

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