ISLAMIC IFTAR

The month of Ramadan is the month in which the Quran was sent down,
a guidance for the people, and clear verses of guidance and criterion.
[Quran: Chapter 2:183]

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Tuesday, November 17, 2009

Eid Recipes | Roasted Winter Squash and Apple Soup

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a fantastic hearty soup that is delicious and healthy! This soup recipe has been created by Dr. Andrew Weil, who is among the best-known doctors in America, an alternative health guru who espouses the power of healthful eating and stress reduction as the best way to improve health.

We think it would be great for an Eid soup dish. It is called the Roasted Winter Squash and Apple Soup.

This Eid recipe is a must try for you!


Eid Recipes
Roasted Winter Squash and Apple Soup




Ingredients:

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth

Method:

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.

2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

3. Serve in warm bowls with dollops of cilantro-walnut pesto.

Cilantro-Walnut Pesto

Ingredients:

1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Method:

1. Put the walnuts in a food processor and grind them fine.

2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

Try this Eid Recipe Today!

Oven Roasted Butternut Squash

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Tuesday, November 10, 2009

Eid Recipes | Moroccan Meat with Olives and Preserved Lemon

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Meat with Olives and Preserved Lemon. This meat dish is very popular during Eid in Morocco.

This dish can be prepared using beef, lamb or goat. It is traditionally prepared in a tagine, but the recipe below uses a pot or pressure cooker, if you do not have a tagine at home.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Meat with Olives and Preserved Lemon




Ingredients:

* 1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces
* 1 large onion, chopped fine or grated
* 2 cloves of garlic, chopped very fine or pressed
* 1/3 cup olive oil
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teaspoon saffron threads, crumbled
* 1/4 cup chopped parsley and cilantro
* 2 1/2 cups water
* 1 handful red or green olives, with pits
* 1 preserved lemon, quartered and seeds removed

Method:

In a large pot or pressure cooker, mix the meat with the oil, butter, salt, pepper, ginger, and turmeric. Heat the meat over medium-high heat, and stir to brown all sides.

Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.

Pressure cooker method:

If using a pressure cooker, cook the meat with pressure over medium heat for 40 to 45 minutes, or until the meat is quite tender. Add the olives and lemon. Reduce the liquids until they are mostly oils, or have the appearance of a thick sauce.

Pot method:

If using a pot, simmer the meat, covered, over medium heat for 1 1/2 to 2 hours, or until the meat is quite tender. Stir occasionally and add a little water if necessary to prevent the meat from scorching. When the meat is cooked, add the olives and lemon, and reduce the liquids until they are mostly oils or have the appearance of a thick sauce.

Meat with Olives is traditionally served Moroccan style on a large platter, with each person eating from his own side of the plate with crusty bread for scooping up the meat and sauce.

Try this Eid Recipe Today!


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Eid Recipes | Dahi Gosht (Lamb in Yogurt Sauce)

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular North Indian main dish recipe that would be great for an Eid main dish. It is called the Dahi Gosht, which is lamb cooked in yogurt sauce. This meat dish is very popular during Eid in India.

This Eid recipe is a must try for you!


Eid Recipes
Dahi Gosht (Lamb in Yogurt) Recipe




Ingredients:

* 500 gms boneless leg of lamb, cubed
* 500 gms yoghurt
* 1 tsp freshly ground pepper
* Salt to taste
* 1 tsp turmeric powder
* 3 tbsps each of garlic and ginger paste
* Green chillies to taste, finely chopped
* 3 tbsps vegetable, sunflower or canola oil
* 2 medium-sized onions, sliced
* 3 tbsps garam masala (see recipe below)
* 3 tsps coriander powder
* 3 tsps cumin powder
* 4 bay leaves
* 500 gm can of diced tomatoes
* 500 ml lamb stock
* 3 tbsps finely chopped mint leaves
* 3 tbsps finely chopped coriander leaves
* 1” piece of ginger, julienned

Method:

1) Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.

2) Marinate the lamb in this mixture for 30 minutes.

3) Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.

4) Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.

5) Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.

6) Adjust seasoning if needed.

7) Garnish with chopped coriander and mint and juliennes of ginger and serve.

Try this Eid Recipe Today!


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Eid Recipes | Moroccan Saffron Lamb

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Saffron Lamb. This meat dish is very popular during Eid in Morocco.

This Moroccan lamb recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Saffron Lamb Recipe




Ingredients:

* 1 1/2 kg. (about 3.3 lb.) lamb, cut into 3" or 4" pieces
* 3 cloves garlic, finely chopped or pressed
* 1 1/2 teaspoons salt
* 1 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teasooon saffron threads, crumbled
* 1/4 teaspoon ginger
* 1/4 teaspoon pepper
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1 small bunch cilantro, tied into a bouquet

Preparation:

Trim excess fat from the lamb, and then mix the meat with the garlic and spices in a pressure cooker or Dutch oven. Add the butter and oil, and cook over medium heat, uncovered, for about 10 to 15 minutes, stirring to lightly brown the meat. Don't allow the butter to burn.

Add the cilantro and about 3 cups of water – enough to come up the sides of the meat but not enough to fully cover it. Cover the pot, and increase the heat to high.

If using a pressure cooker: When pressure has been achieved, reduce the heat to medium, and cook for about 50 minutes. Remove from the heat, and check the meat to see if it's tender and can be pulled from the bone. If more cooking is needed, add a little water if necessary, and cook with pressure for another 10 minutes. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

If using a Dutch oven: When the liquids are boiling, reduce the heat to medium and continue simmering, covered, for 2 1/2 to 3 hours, until the lamb is tender and can be pulled from the bone. Check the level of water occasionally, adding water if needed to avoid scorching. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

To serve: Discard the cilantro. If desired, transfer the meat to an oven-proof dish and brown lightly under a broiler to color the meat. Place the meat on a platter or preheated serving tagine, and add the sauce. Serve with bread.

Try this Eid Recipe Today!


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