Here's a complete meal plan for the 7th Day of Ramadan
Sunday 12/May/2019 - 11:23 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:
Ingredients 1 cup of dried apricots 1 cup of dried prunes 1 cup of dried figs (optional) 12 cup of raisins 12 cup each of pine nuts، almonds، walnuts and pistachios. 1 tablespoon of rose water 1 tablespoon of orange blossom water 12 cup of sugar 1 cup of water
Directions Soak the dried nuts (pistachios، pine nuts، almonds، walnuts) in separate bowls for at least 3 hours and preferably overnight. Make a syrup by placing the sugar and water in a saucepan، stirring and boiling for about 3 minutes. Add the rose and orange blossom water، stir and set aside. Rinse the dried fruits under the running faucet، add to the syrup. Marinate the fruits for a few hours or overnight. Remove the nuts from their respective bowls، peel the nuts، including the walnuts and almonds. An easy way to peel the nuts is by rubbing them with your fingertips against each other. Place the peeled nuts in the serving bowl along with the dried fruits and syrup. Serve either in small bowls individually or in a large bowl.
NOTE: It is also customary to add some apricot nectar (from a can or by soaking sheets of apricot leather or amardeen in water overnight، then pureeing in a blender). Peeling the nuts is highly recommended، especially the almonds.
Ingredients For the marinade: 4 tbsp of Olive Oil Juice of 1 Lemon 2 tsp of Cumin Seeds 2 tsp of Coriander Seeds 1 tsp of Smoked Paprika 1 tsp of Ground Cardamom 3 Cloves of Garlic، minced Salt and Pepper to taste 2 lb of Boneless Skinless Chicken Thighs
For the Yogurt Sauce: 1 cup of Greek Yogurt 2 Cloves of Garlic، finely minced ½ tsp of Ground Cumin 1 Tbsp of Olive Oil Pinch of Salt Zest and Juice of ½ of a lemon
For serving: Diced Tomatoes Diced Cucumbers Red Onion Green Leaf Lettuce
Directions Add the cumin seeds and coriander seeds in a dry skillet and toast over medium heat until they become fragrant، add them to a pestle and mortar and start grinding to pulverize them، then add the paprika and cardamom، mash them along with the garlic cloves، olive oil and salt in the mortar and pestle along with the whole spice. Add the spice mixture along with the lemon juice in a large bowl، add the chicken to the marinade and make sure it’s well coated in the marinade، cover and refrigerate for several hours or overnight Grill the chicken on an outdoor grill (or indoor grill pan if it’s easier) until fully cooked through، about 4 minutes per side، then allow it to rest for a few minutes while you make the sauce. In a bowl، mix together all of the ingredients for the yogurt sauce، then serve it with the chicken in warm pita breads with some chopped tomatoes، cucumbers، red onion and some lettuce.
Ingredients 12 cups grapeseed or canola oil 3 large russet potatoes salt
Directions In a tall 8-quart soup pot، heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 12-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration. When the oil is at temperature، increase the heat to high. Drain the potatoes well، pat them dry، and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might، pull a few potatoes out quickly، using a slotted spoon or tongs، until the oil subsides. Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F، about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally، between batches، the temperature of the oil can get too high. If that happens، turn off the heat and wait until the oil cools to 300 F before proceeding. Once all the potatoes have been fried، fry them all together a second time، this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil، transfer them to a large serving bowl، and sprinkle generously with salt.
Ingredients 3 bell peppers red، yellow and orange 2 Tablespoons olive oil. 3 garlic cloves crushed. 3 medium tomatoes diced almost 1.5 cup. 3 Tablespoons cilantro chopped. salt to taste. 1/2 teaspoon cumin powder. 1 teaspoon paprika. optional: 12 teaspoon cayenne pepper.
Directions Wash the bell peppers and roast - either in the oven، stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down، then peel and dice. Moroccan taktoukaSave In a non stick skillet، add the oil then the garlic and saute for a minute. Moroccan cuisineSave Add diced tomatoes and cook for another 3-4 minutes. Moroccan cuisineSave Add the roasted peppers and all the spices. Moroccan cuisineSave Finally add the cilantro، mix well then reduce heat and simmer for 10 more minutes. Moroccan cuisineSave Serve immediately or chill in the fridge then serve. Enjoy!!
Ingredients 1/2 cup tahini. 1/4 cup water - plus or minus depending on your preferred sauce thickness. 2 Tablespoon white vinegar. 2 teaspoon lime juice. 2 garlic cloves- minced. 1/2 teaspoon coriander. 1/4 teaspoon salt - or to your taste. 1/4 teaspoon cumin. Optional 1 Tablespoon coarsely chopped onion. For garnishing: olive oil and any or all of coriandercuminred pepper flakes….
Directions In your processor add all the ingredients except for the garlic and the onion if using. Mix well until everything is well combined. Pour contents in a bowl، add garlic، onion and mix. If serving in bowls، add a teaspoon of olive oil and sprinkle some coriandercumin or red pepper flakes on top. Serving suggestions: as a dip with pita breadchips or use it instead of mayo in many sandwiches specially falafel and foul، serve alongside seafood dishes or with grilled meatchicken. Enjoy!!!
Chicken With Vegetables And Cashew Nuts Stir Fry
Ingredients For the chicken 1 free-range egg 1 tbsp cornflour pinch sea salt 500g1lb 2oz skinless chicken breast fillets، sliced 300ml10fl oz groundnut oil For the stir fry 1 onion، sliced 1 yellow pepper، de-seeded، sliced into strips 1 red pepper، de-seeded، sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions، sliced 4 tbsp roasted cashew nuts sea salt and ground white pepper steamed jasmine rice، to serve
Directions For the chicken، place the egg into a bowl، add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes، or until golden-brown and crisp، then remove with a slotted spoon and drain on absorbent kitchen paper.
For the stir fry، pour off all the oil from the wok، except for one tablespoon. Reheat the oil over a high heat، add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute، or until softened. Add the chicken pieces and stir fry for 1-2 minutes، then add the stock and soy sauce. Simmer for another minute، or until the chicken is cooked through.
Stir in the spring onions and cashew nuts، season، to taste، with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.