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Ramadan food recipes
June 20, 2015, 12:03 pm

Ramadan 2015 falls during the summer season and calls for refreshing drinks that will quench your thirst and tasty food that will satiate your appetite. View these easy food and drink recipes, and create them at home so you can serve your family at the Iftar or Suhoor meals.

Batata Harra - Lebanese Spiced Potatoes

This recipe goes really well with Shoarma Spice Mix marinated chicken breast, Lebanese Rice With Sharia (Vermicelli) (Gluten Free), and a garlic sauce like, Garlic Mayonnaise (Aioli) without the cilantro and a little Balkan yogurt to lighten it up, along with, Middle Eastern Lebanese Fattoush Bread Salad, for a meal that you will thoroughly enjoy.

Ingredients (Yields 2)

Canola oil

3 potatoes peeled and cut into medium cubes

2 tbsp onions, finely chopped

1 tsp garlic, minced

1 shake cayenne pepper

1⁄2 cup fresh cilantro, finely chopped

1⁄8-1⁄4 tsp ground coriander

Fresh ground black pepper, to taste

Sea salt, to taste

3 tbsp olive oil

1⁄2 tsp lime juice, freshly squeezed


Heat canola oil and fry medium size cubed potatoes until crisp.

Remove onto a paper towel lined plate.

In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.

Mix well and add lime juice.

Serve immediately with garlic sauce

Roz bel laban

Roz bel laban, or rice pudding, is a very popular dessert and is commonly served cold, but some people prefer it warm. Some prefer to add a raisin medly in the pudding for a little bit of crunchy flavor.

1 cup white rice
2 cups water
3 cups milk
1 cup sugar
1⁄4 tsp cinnamon
1⁄2 cup raisins
1 tsp rose water


Rinse rice and place in a saucepan with water.
Cover and simmer over medium fire for 15-20 minutes.
Add milk, stirring constantly.
When it begins to thick, add sugar and rose water.
Continue stirring constantly until rice is soft or well done.
Remove from fire and pour into platter spreading it thinly or in individual bowls.
Cool and serve.

Turkish Cypriot fried meatballs 

1 kg ground chicken or 1 kg minced chicken or 1 kg minced beef or 1 kg ground beef
1 1⁄2 kg potatoes, peeled and finely grated
1 onion, finely chopped
1 egg, whisked (optional)
150 g flat leaf parsley, finely chopped
3 teaspoons ground cinnamon
3 teaspoons dried mint, grounded
1 1⁄8 teaspoons salt
1 teaspoon ground black pepper, to taste
vegetable oil, for frying


Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.
Heat oil in a frying pan or deep fryer and add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

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