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 2 cups Strawberries about 18-20 1 teaspoon Lemon juice 2 tablespoon Sugar a pinch Salt 2 cups Water (ChilledCold)
Directions Rinse the strawberries under cold water. Remove the stem and roughly chop it. Also slice a lemon. Take chopped berries، lemon juice and sugar in a blender. Also add salt if using. Blend it till you get smooth puree of strawberries. Then add ice cubes or chilled water. Blend it again till incorporated well. Pour into serving glasses. If you want smooth juice meaning no crunchy seeds in your juice. Then strain the juice using fine strainer to remove the seeds.
Ingredients 1 Package of quinoa pasta - or use whole wheat if you cannot fine one. 1 can chickpeas. 1 12 c dry brown lentils. 3 Tbs olive oil. 2 large onions thinly sliced. saltpepper. For the tomato sauce 2 cans tomato sauce. 16oz each 1 12 tsp minced garlic. 14 c of white vinegar. 2 Tbs olive oil. salt to taste. Cumin sauce ( Kamouneyah) 1 tbsp of heaped cumin powder. 1 tsp minced garlic. 2 Tbsp olive oil. 2 Tbsp of white vinegar 14 cup of water For the quinoa 1 cup dry quinoa. 2 Tbs olive oil. 2 c water. 12 tsp salt. Optional 2 c dried vermicelli.
Directions Cook the pasta according to package directions. Start caramelizing the onions as it will take a long time. In a large pot add 3 Tbs olive oil and then add the onions، caramelize over low heat، until brown and sticky، will probably take an hour so keep an eye on it and stir occasionally. Rinse lentils very well then cover with water and a pinch of salt in a pot over high heat، bring to a boil then reduce to medium and let it cook completely. Rinse the quinoa well، drain. In a sauce pan heat 2 Tbs olive oil and toast quinoa for about 1 minutes then add 2c of water and salt. Bring to a boil، then reduce heat، cover and cook for about 15 minutes. Let it stand for 5 minutes covered then fluff with a fork. To make the tomato sauce In a pan over medium heat، add 2 Tbs olive oil، saute the garlic then add vinegar، stir in the tomato sauce، season and let it cook for 10 minutes. To make cumin sauce In another pan heat the oil then saute garlic، add cumin and stir for 30 seconds. Add the vinegar، water and season and cook for 10 minutes. Cook the vermicelli، by toasting in a large pot then add water and a pinch of salt، reduce heat and let it cook until tender. Assemble the plate by adding lentils then quinoa at the bottom، top with some pasta، vermicelli and finally the caramelized onion and some chickpeas. Drizzle with one or both of the sauce، and sprinkle with some red chili crushed pepper. Enjoy!!
Ingredients Unsalted Butter - 100 grams (around ½ cup) Sugar - ½ cup (100 grams) Vanilla Extract - 1 tsp Egg - 1 All Purpose Flour Maida - ½ cup (60 grams) Cocoa Powder - ½ cup (50 grams) Salt a pinch Vanilla Icecream - ½ liter
Directions Preheat oven to 180 degree C. Line a 30 cm square cake pan with parchment paper. Take butter، sugar، vanilla in a bowl and mix well till creamy. Add in egg and mix well. Add in flour، salt، cocoa and mix well. Spoon this into the pan and smooth it till it is thin and even. Pop it in the oven and bake for 10 to 12 mins. Dont over bake. Remove it from oven and cool it down. Now remove the cake from parchment paper and cut it in half. Now scoop icecream and place it all over one half of the cake. Cover with other half and wrap it in parchment. Press gently. Now freeze this overnight. Remove it from oven and slice it. Serve immediately.
Ingredients 42 oz. Fava Beans 15.5oz Chick Peas 5 Clove of Garlic 1 Lemon 2 tb. Tahini Paste 1 tsp. Ground Cumin 1 tsp. Salt .5 bunch Parsley 1 Tomato for serving Olive Oil
Directions Add the fava beans with their liquid to a large pot. Drain and rinse the chickpeas، then add to the pot of fava beans. Warm on medium heat for 10 minutes. Crush the garlic with a half teaspoon of salt. Juice the lemon. Add the warmed fava bean and chickpea mixture to a serving bowl. Using the mortar you crushed the garlic with، mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. (based on your personal preference.) Add the crushed garlic، lemon juice، cumin، tahini paste، and salt. Mix to combine. Add ½ teaspoon of cayenne pepper or any hot pepper for a kick. (Optional) Finely chop the parsley leaves and the tomato and set aside for serving. Serve the foul with a sprinkle of chopped parsley and tomatoes، and drizzle with olive oil. For a basic omelette، crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork. Heat a small knob of butter in a small frying pan on a low heat، and once melted and bubbling، add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up، but still has a little raw egg on top، sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette. Using a spatula، ease around the edges of the omelette، then fold it over in half. When it starts to turn golden brown underneath، remove the pan from the heat and slide the omelette on to a plate.
Ingredients 20 seedless red grapes، halved 34 cup plain nonfat Greek yogurt 12 cup diced pear 2 tablespoons granola 2 tablespoons roasted pumpkin seeds 2 teaspoons maple syrup
Directions Layer the grapes، yogurt، pear، granola، pumpkin seeds، and maple syrup، dividing evenly، in 2 jelly jars or glasses.