What to eat? Here's a complete meal plan for the 6th Day of Ramadan
Saturday 11/May/2019 - 11:33 AM
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 over the coming 30 days:
Qamar Al-deen juice
Ingredients 1 package (400gm) of lamar Addeen or home made apricot leather. 3 cups tap water.* 13 cup sugar.**
Directions Cut the apricot leather into small pieces something like 2 inch squares. Put in a deep bowl and cover with water. Refrigerate overnight. In your blender blend the apricot with water and sugar until no lumps are visible. Strain if you like، I do not strain mine. Pour into a pitcher and refrigerate until serving time. Serve cold.***
Recipe Notes * If you are in a hurry and do not have time to soak it overnight. ** You can always add more if you wish to but I find this sweetness is the just right for us. *** If you wish you can dilute the juice in serving cups or add more sugar، just adjust to you level of likeness. I like serving it as is with some ice cubes، when the ice cubes melt it dilutes the juice by itself and I do not need any more cold water.
Roz meammar (Meammar Rice)
Ingredients 1.5 cup of short grain rice - like cal rose. 2 Table spoon unsalted butter divided. * 5 chicken tenders. 12 teaspoon salt or to taste. 14 teaspoon freshly ground black pepper. 2 Tablespoon sour cream. 1 Table spoon Mascarpone cheese. 1.5 cup broth any type. 1.5 cup milk.
Directions Start by washing the rice and soak in water for 15 minutes. Preheat the oven to 350F. Meanwhile in a pan over medium heat، melt 1 Tablespoon of butter and brown the chicken tenders، 2-3 minutes each side، season with some salt and pepper، set aside. Drain the rice، add salt، pepper، sour cream، mascarpone cheese and the remaining 1 Tablespoon of butter، mixing all very well until all rice is covered well. In a deep oven dish، authentically a clay one، add about 5 Tablespoons of the rice mixture to cover the bottom and spread evenly. Add the chicken pieces if using، then cover with the remaining rice، level the surface. In a pot over medium heat، add the milk along with the broth and bring to a boil، turn off the hear and season with a dash of black pepper. Add the hot liquids to the rice، place the dish into a bigger oven dish or pan filled halfway with water.Bake in the oven for almost an hour until the rice is fully cooked and the surface turns golden brown. Let it cool down and serve. Enjoy!!
Recipe Notes * The addition of chicken is optional but recommended، you can make it meatless، or with any kind of meat you have.
Ingredients 3 lbs of chicken breast، filleted and cut in half 1.5 cups of bread crumbs 1.5 cups panko crumbs 4 eggs 1 tbsp water 1 large onion، sliced or blended 4 garlic cloves minced 2 tbsp salt 1 tsp pepper 12 tsp paprika 12 tsp oregano 1 tsp onion salt 12 tsp garlic powder 14 cup sunflower or grape seed oil (or any oil for frying) 12 cup flour
Directions Cover the chicken breasts with the onion and minced garlic، 1 tbsp of salt، and 1 tsp of pepper and marinate over night. Crack the eggs in a bowl and whip with the water. In a separate bowl combine the breadcrumbs، panko crumbs، and remaining salt، pepper، and spices. Pour the flour in a third bowl. Add the oil to a pan and turn to medium-high heat. The oil does not need to fully cover the chicken، as you will be pan frying it on each side. Remove the pieces of chicken breast from the marination mixture one at a time and dip it into each bowl you have prepared. So first dust with the flour (shake off any excess flour)، then dip into the egg wash so that it is coated on both sides، then dip into the bowl of breadcrumbs to coat completely. Shake off the excess and place it in the pan. Cook the chicken on one side in the pan until golden، and then flip it. This takes about 2-3 minutes per side. Repeat for each piece of chicken، and add more oil if necessary. Remove the chicken after it is golden and place onto a plate lined with paper towel. Serve garnished with red onions، parsley، or other vegetables you prefer.
Recipe Notes You may bake the chicken in the oven at 375 degree F. Simply place the chicken on a pan brushed with oil and flip half way through the cook time. Cook 15-20 minutes، depending on the thickness and size of the chicken.
Creamy Potato Salad
Ingredients 1 ½ pounds round red or white potatoes (about 6 medium)، peeled 1 ½ cups mayonnaise or salad dressing 1 tablespoon white or cider vinegar 1 tablespoon yellow mustard 1 teaspoon salt ¼ teaspoon pepper 2 medium stalks celery، chopped (1 cup) 1 medium onion، chopped ( 12 cup) 4 hard-cooked eggs، chopped Paprika، if desired Get Ingredients Powered by Chicory
Directions Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise، vinegar، mustard، salt and pepper in large glass or plastic bowl.
Add potatoes، celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Kunafa with Cream
Ingredients 2 cups low fat milk 1 12 tablespoons sugar 3 12 tablespoons cornstarch dissolved in 14 cup milk 12 teaspoon butter will be added to the milk 12 teaspoon vanilla you can use rose water 100 gm bread crumbled by hand or food processor 1 tablespoon butter will be added to the bread ***The Syrup 12 cup sugar 12 cup water
Directions ***Making the syrup: - In a saucepan، add both ingredients and let it boil for 3 - 4 minutes. Keep aside to cool. ***Making the cream: - In a pan، add the milk، butter، and sugar. Let it come to a boil. - Add vanilla to the cornstarch mixture then add it to the milk and keep stirring. - When the milk cover the back of a spoon، and a straight line made by your finger stay clear، then it is done. - Remove from heat and pour in a plate، wait for it to cool then place it in the fridge. ***Making the crust: - Grease an 8x8 baking pan with few drops of butter and keep aside. - Add one tablespoon of butter to the bread and mix with fork or better with your hand. - Spread the bread in the greased pan and press it down with your hands or the back of a spoon. - Pour the cooled milk mixture on top of the bread and spread evenly. - Bake the kunafa in a preheated oven 350F180C، for half an hour or until the bottom is light brown. - Take out Kunafa from oven and after 10 minutes، flip it in a plate. - Pour cool syrup on the hot Kunafa. Use only 14 cup of the syrup، it will be enough. - Garnish with pistachios.