Spice up your Ramadan with these flavorful recipes

During the holy month of Ramadan, most fasting individuals have only two main meals: Suhoor and Iftar. Opting for hearty and wholesome foods will help maintain proper nourishment throughout the month.

Here are a few recipes that can be prepared ahead of time, ensuring they’re ready before sunrise.

Spring Fruit and Nut Tabouli

This seasonal variation of tabouli salad incorporates fresh fruit while retaining bulgur as its base. The high-fiber whole grain provides energy. You can substitute strawberries with your preferred fruit, such as blueberries or pomegranate seeds.

Ingredients:

• 3/4 cup sliced almonds
• 1 cup coarse-grind bulgur
• 1 1/2 cups water
• 1 cup thinly-sliced strawberries, stemmed, hulled and washed (about 6 to 7 large berries)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped basil
• 2 ounces (about 1/3 cup) crumbled goat cheese
• 1/4 cup dried currants
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, or more to taste

Directions:

• Preheat the oven to 177°C. Spread the almonds on a small rimmed baking sheet and toast until fragrant, about 5 to 7 minutes. Once toasted, allow them to cool.
• Place the bulgur in a medium heat-proof bowl. Bring water to a boil and pour it over the bulgur. Let it stand until the bulgur absorbs most of the water and becomes tender, approximately 25 to 30 minutes.
• If there is any remaining water, drain it and fluff the grains with a fork. Set aside to cool.
• Meanwhile, in a large bowl, combine the strawberries, mint, basil, goat cheese, and currants.
• Gently fold in the bulgur wheat, toasted almonds, lemon juice, olive oil, and salt. Stir to combine. Serve at room temperature or cover and refrigerate to serve cold.

Sweet potato with yogurt, maple syrup, and nuts

You can bake the potatoes up to five days in advance, making it quick to assemble this hearty meal. The fiber-rich spuds are sure to satisfy, and the dollop of tangy yogurt provides a protein boost.

Ingredients:

• 1 sweet potato or yam, scrubbed and dried
• 1/4 cup plain or vanilla yogurt
• 1 tablespoon pure maple syrup
• 2 tablespoons chopped nuts (walnuts, cashews, almonds, etc)

Directions:

• Heat the oven to 191°C. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40 to 50 minutes. Remove them from the oven and let them cool enough to handle.

Make-ahead tip: One or more sweet potatoes can be cooked ahead of time and kept refrigerated for about 5 days.

Serving: Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.

Curried egg salad on naan

The egg salad can be prepared up to three days in advance and stored in an airtight container in the refrigerator, making it easy to pile onto the naan and enjoy.

Ingredients:

• 6 large eggs
• 2 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fine salt, plus more for seasoning
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon freshly ground black pepper
• 2 pieces naan, preferably warmed
• 1 cup loosely packed arugula
• Fresh cilantro leaves, for garnish (optional)

Directions:

• Place the eggs in a large saucepan or pot in a single layer. Add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover with a lid, and let sit for 10 minutes.
• Meanwhile, in a medium bowl, mix the yogurt, mayonnaise, cumin, salt, coriander, turmeric, and pepper until smooth. Prepare an ice bath (a large bowl filled with ice water).
• Once the eggs are ready, gently tap them against the counter to crack the shell in a few places, then submerge them in the ice water for at least 1 minute. Peel the eggs and dice them into small pieces. Fold the eggs into the yogurt mixture. Taste and season with more salt if needed.
• Place the naan on a cutting board. Divide the arugula over the naan. Spoon the egg salad over the arugula, spreading it into an even layer, and top with cilantro if desired. Cut each naan into wedges and serve.