Ramadan food recipes – Ramadan cooking

Ramadan food recipes – Ramadan cooking – Ramadan cooking

The holy month of Ramadan, the ninth month of the Islamic month, occupies a great place in the hearts of all Muslims, as fasting is one of the five pillars of Islam.
Islamic scholars say that the name “Ramadan” was called the ninth month in this calendar because it burns sins with good deeds as the sun burns the earth. And God Almighty said in his noble book, “O you who believe! Fasting was written upon you as it was written on those before you.” Fasting teaches us many virtues such as patience, piety and good morals.
Cooking Ramadan – In this blessed month, families are accustomed to gathering around tables full of delicious food, for there is nothing better than a table with your favorite food items.
And “iftar” and “suhoor” are the two main meals served in Ramadan. The time for suhoor is before dawn, and iftar is after Morocco. Suhoor meal should be healthy and complete enough to give the body enough energy throughout the day, and iftar is the time when the body needs to restore energy levels lost during the day, so it is recommended that breakfast includes vegetables, fruits, meat and rice.
Here are ways to prepare some of the world’s known “traditional Ramadan meals”:

New cooking in Ramadan

Mash Ramadan cooking

One of the famous dishes in the Arab countries, it is a light food on the stomach and can be served at the iftar table or suhoor The mash is made from boiled crushed wheat and meat, and has a texture between porridge and dumplings.
Sufficient for 8-10 people, preparation time: about an hour and a half.

the ingredients:

• Ghee (home-made filtered butter) or melted butter
• Two cups of mash (wheat grains) (soaked overnight or for at least 8 hours).
• One kilogram (two pounds) of chicken or lamb
• Chopsticks from cinnamon
• 1 teaspoon ground black pepper
• 2 – 3 teaspoons salt
• Water

Ramadan cooking method:

• Boil chicken or lamb until it becomes tender and soft, then pull the bone from it, and keep the broth for later use.
• Mix all ingredients in a large bowl; mash, chicken (or lamb), cinnamon, salt, black pepper and broth, making sure the ingredients are mixed well. The broth (or water) is placed so that the mash is covered two or three inches high, and water is added as necessary.
• Leave the mixture to a boil over low heat until it becomes smaller and reaches a texture similar to oatmeal (takes about an hour). It is recommended to inspect food more than once during cooking.
• A hand mixer is used to mix the mash for a thick and uniform consistency.
• An ample amount of butter is placed and served very hot.

Recipe: https://emiraticankitchen.wordpress.com/category/lamb/
http://www.danishbakery.com.kw/images/products/hot-food/05.jpg

Fattoush

Fattoush is one of the ideal healthy dishes on the table during the month of Ramadan. It is mainly a kind of salad, consisting of vegetables and toasted or fried pieces of bread with herbs.
For 6 people, preparation time: 30 minutes
salad Components

• Two cups of olive oil
• Two loaves of bread, each cut into 4 pieces
• 500 grams small tomatoes cut in half
• Two options cut into small pieces
• One red pepper, cut into small pieces
• 3 small radish seeds, peeled and cut into small slices
• 4 green onions, cut into small pieces
• One cup of parsley leaves, cut into very small pieces
• Half a cup of mint leaves cut into very small pieces
• One tablespoon thickening

Seasoning ingredients

• A quarter cup of olive oil
• Half a cup of lemon juice
• Two teaspoons sumac

Method:

• Use this easy method to prepare the marinade: Mix all ingredients in a bowl with a lid, then close them well, and shake until the ingredients are completely mixed.
• Fry the bread with a little oil over medium heat until it becomes crunchy and golden in color. (Takes one to two minutes)
• Put the pieces of tomatoes, cucumbers, peppers, radishes, onions, parsley and mint in a large bowl, sprinkle them with sumac, then pour a large amount of marinade over them, and gently stir until well mixed.
• Cut the bread into small pieces and add to the salad before serving.

Recipe: http://www.alfez.com/moroccan_lebanese_cuisine/sumac-fattoush.html

Stuffed zucchini

Stuffed zucchini is one of the most popular dishes in Egypt and the Middle East besides Koshary, and it consists simply of zucchini stuffed with rice and meat, but if you are not a fan of meat you can replace pepper, eggplant, tomato or vine leaves with it.
Sufficient: from 4-6 persons, preparation time: 20 minutes, cooking time: 1 hour
the ingredients

• 10 small zucchini, approximately 10 cm long
• Two tablespoons of tomato sauce
• Yogurt

Filling components

• 1 cup (200 grams) of washed long grain rice
• 250 g of ground beef
• One medium sized tomato, cut into small cubes
• Half an onion, cut into small cubes
• A third of a cup of parsley leaves cut into very small pieces
• A third of a cup of mint, cut into very small pieces
• A third of a cup of coriander, cut into small pieces
• Teaspoon ground hot pepper
• 1 teaspoon of spices (seasoning mixture)
• 1 teaspoon crushed cumin
• Half teaspoon ground black pepper
• Salt, to taste
• 20 g butter
• Two tablespoons of olive oil

Way

• Cut the zucchini by removing the dry tip on the other side, then dig inside and hollow out to make a wide opening.
• Wash zucchini with salted water (to keep it solid during cooking) and then dry.
• Mix all the filling ingredients and fill each zucchini with the filling, making sure to leave one centimeter of space empty on top to allow the filling to stretch.
• Fill a large cooking pot with water and add two tablespoons of salt to it with tomato sauce, put the stuffed zucchini and leave to boil. Cook on low heat for about one hour until the broth is reduced.
• Serve zucchini stuffed with a little broth and a spoonful of yogurt.

The recipe is provided by:
www.ramadan.co.uk/stuffed-zucchini-kousa-mahshi/

Julep

Quench your thirst with a jalab drink, a delicious fruit drink made from molasses, rose water, dates and carob, which is one of the famous drinks in the Middle East, and is served in daily breakfast meals, usually with crushed ice, and decorated with pine nuts and raisins.
Serves: 4-6 people, preparation time: 10 minutes
the ingredients

• Half a cup of gulab syrup
• 6 cups cold water
• 6 teaspoons of raw pine nuts
• Crushed ice or ice cubes

Way

• Mix the whole drink with cold water in a large jug and stir well.
• Pour into cups and add crushed ice or ice cubes.
• Decorated with pine nuts and raisins.

Pudding

Without the Ramadan sweets, especially the Mohalabiya, breakfast is not cheerful, and it is a soft dessert made of rice and milk and decorated with dried fruits.
Serves from 4 to 6 people, preparation time: 10 minutes
the ingredients

• A cup of rice soaked in water for 3 hours
• Two cups of milk
• Two teaspoons of mastic
• Two tablespoons of sugar
• Two tablespoons of rose water
• Two tablespoons of orange blossom water
• Ground pistachio

Way

• Put a small amount of sugar in a bowl and grind it.
• Mix milk, sugar, rose water and orange blossom water with 7 cups of water in a flat bowl. Stir over medium heat until the mixture begins to boil.
• The rice is dried and set aside.
• The heat is reduced and the dried rice is added slowly, stirring constantly, until the whole mixture begins to boil and hold.
• Add the ground mastic to the rice mixture and stir constantly to prevent the pudding from sticking to the bowl.
• The fire is extinguished and the hot pudding is poured into the serving bowl. Leave to cool at room temperature for about 30 minutes and then put in the refrigerator for a few hours. Decorate with pistachios and serve cold.

http://www.grouprecipes.com/124852/mouhalabieh.html