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:
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.
Ingredients 1 recipe Sauteed Mushrooms 1 pound tagliatelle pasta 14 cup heavy cream 3 tablespoons Parmesan cheese، plus more for grating
Directions Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking، bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil، add salt and the pasta. While pasta is cooking، add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency، add to pan of mushrooms and stir. Serve warm with extra cheese for grating.
Garlic Butter Steak and Mushroom Cream Sauce
Ingredients For Steaks: 4 7-ounce (200 gram) New York strip steaks، 1-inch thick (Australian Porterhouse steaks) A pinch of salt A pinch of cracked black pepper 2 tablespoons olive oil، divided 4 tablespoons butter، divided 6 cloves garlic lightly crushed with the back of a knife، divided 6-8 thyme sprigs، divided (or rosemary or parsley) For Mushroom Sauce: 2 cloves garlic crushed 1-2 teaspoons balsamic vinegar (or Worcestershire sauce) 1 cup sliced brown mushrooms 12 cup light cream or reduced fat cream (or heavy cream)
Directions Before cooking، allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking، lay the steaks into the pan away from you، in batches of two and cook 3 minutes on each side or until browned. Reduce heat to medium-low; add 2 tablespoons of butter، 3-4 sprigs of thyme، and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt، hold pan handle and very carefully tilt pan toward you so butter pools in the pan، and baste steaks with a large spoon). Baste constantly while cooking for a further 1-2 minutes، or until the steaks are done to your liking. (For well done steaks، flip them a couple more times while cooking until done to your preference.) Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks، then remove them and let rest. (Discard the thyme and garlic، but leave the second lot of pan juices in the pan.) While steaks are resting، add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft، then add the cream. Season with salt and pepper to your taste. Serve steak with the mushrooms sauce and garlic roasted potatoes.
Ingredients 1 head romaine lettuce 1 cucumber، peeled and sliced 2 to 3 plum tomatoes، cored and cut into small wedges 1 small red onion، sliced thin Olive oil and red wine vinegar، to taste Salt and pepper
Directions Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber، tomatoes، and onion. Sprinkle with the oil، vinegar، and salt and pepper، and toss to combine.
Red velvet konafa
Ingredients 3 Eggs ½ Cup oil 34 Cup water
For Mohallabiah: 2 Cans condense milk 5 ½ Cups water ¾ Cup rice powder 1 ½ Tsp vanilla essence
For Konafa: ¼ kg Konafa، cut into pieces 100g Butter، melted 1 Cup sugar syrup
Directions Preheat oven to 180 °C. In mixing bowl add cake mix، eggs، oil، and water، and whisk until well combined and smooth. Grease 22 cm round baking pan، pour in the cake mix، and put in the oven to bake for 25-30 min، or until a toothpick inserted in the center comes out clean. Leave to cool and cut into pieces. In a deep pan، add condensed milk and 4 cups of water and bring to boil. In a small bowl، add rice and remaining water and stir until well dissolved. Add rice mix slowly into pan while stirring. Reduce heat، add vanilla and keep stirring until mixture thickens. Pour into large bowl، leave to cool and refrigerate for 1 hour. In deep pan، add Konafa and butter and fry until golden. Leave to cool. To serve، add a layer of cake، top with mohallabiah، then another layer of cake topped with mohallabiah، and finally a layer of fried Konafa. Pour 1 tbsp syrup on top of Konafa and garnish with pistachios.
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.
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 Butter 2-4 EGGS Salt and pepper
Directions For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan، 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide turner under each egg and carefully FLIP it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve immediately.