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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Saturday, August 28, 2010

Iftar Recipe | Sherbet Drink

Today we feature a special iftar recipe from Pakistan called the sherbet drink. The sherbet is a milk drink made with Rooh Afza Syrup, Cardamom Seeds, Almonds, Cashews and Pistachios. Rooh Afza is made out of fruit (Watermelon) extracts, coriander seeds, flower petals like Gulab (Rose) and herbs.


Iftar Recipe
Sherbet Drink





Ingredients

1 cup cashews, pistachios and almonds, finely crushed
1 tsp cardamom seeds
1 gallon whole milk
8 cups superfine sugar, to taste
2 tsp vanilla extract
1 1/2 cup Rooh Afza, to taste

Tadouira
* 1 tbsp all-purpose flour
* 1 tbsp lemon juice
* 1/2 tbsp tomato paste
* few sprigs of cilantro,chopped

Method

1) In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather about 1 tsp.

2) Dissolve the Rooh Afza syrup and superfine sugar in the milk. Taste. If you like your drink a little more sweet, add more Rooh Afza and superfine sugar.

3) Mix the nuts, cardamom powder, vanilla extract in the sweet milk.

4) Refrigerate overnight.

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Vegetarian Iftar Recipe | Date Squares

Dates are commonly the first thing most Muslims ingest at iftar. But dates can be used in baking for desserts as well. Check out this easy date squares recipe.


Iftar Recipe
Date Squares
Dessert





Ingredients

* 1 1/2 cups flour
* 1 1/2 cups rolled oats
* 1 cup brown sugar, packed
* 1/2 cup butter, softened
* 1/2 tsp baking soda
* Pinch salt

Dates Filling

* 2 packages (16 ounces) chopped dates
* 1 cup water
* 1/2 cup sugar
* 1 tsp vanilla extract

Method

1. In a saucepan combine all filling Ingredients and simmer 8 to 10 minutes or until mixture is thick. Set aside to cool.

2. Mix Flour, oats, sugar, butter, soda and salt, press about half of mixture in a greased and floured 9x 13-inch pan. Spread filling over the oat layer.

3. Add remaining oat mixture and press down lightly with hands.

4. Bake at 350 degree for 20 minutes. Now Easy Dates Square is ready.

5. Cool Completely before cutting. Cut into square shapes and serve.

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Iftar Recipe | Syrian Qatayef Asafiri

Today we feature a special iftar dessert recipe from Syria called the Qatayef Asafiri, which is a popular dessert served during Ramadan.


Iftar Recipe
Syrian Qatayef Asafiri





Ingredients

For the pancake mix:
1/2 teaspoon active dry yeast
3/4 cup unbleached all-purpose flour
pinch salt

For the walnut filling:
2/3 cups ground walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon orange blossom water

For the cream filling:
3/4 cup Arabic clotted cream

Method

1) Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to a boil, stirring occasionally, and let bubble for 3 minutes. Stir in the rose and orange blossom waters, let bubble for a few seconds more then remove from the heat. Let cool.

2) Dilute the yeast in 1/2 cup and 2 tablespoons water and let rest for 10 minutes. Add the flour and whisk until you have a smooth batter. Cover with a clean kitchen towel and leave for 1 hour or until the batter has risen and its surface is bubbly.

3) Combine the walnuts, sugar, cinnamon and orange blossom water. Set aside.

4) Shortly before the batter is ready, grease a shallow frying pan with a little vegetable oil and place over a medium heat. When the pan is very hot, measure a heaped tablespoon of batter and pour it into the pan, to have a disk about 2 3/4 inches in diameter and 1/4 inch thick. It is best to spread the batter as you are pouring it into the pan as it will be too thick to spread by tilting the pan. Cook on one side for 2-3 minutes or until the bottom is barely coloured and the top is bubbly and dry. Remove to a plate and finish frying the rest of the batter in the same way. Let the pancakes cool.

5) One at a time, lay the pancakes in your hand, smooth side down. Spread 1 tablespoon of walnut or cream filling in a line down the middle, leaving the edges clear. Fold the pancake, aligning the edges; and with your fingers, pinch tightly shut together — you do not want them to open during frying. Place each filled pancake on a platter and continue filling the rest.

6) Pour enough vegetable oil in a large frying pan to deep fry the filled pancakes and place over a medium heat. Test the oil by dipping the corner of a pancake in it; if bubbles surround it, the oil is ready. Slide in as many pancakes as will fit comfortably in the pan and fry for about 2-3 minutes on one side and again on the other or until golden all over. Remove with a slotted spoon and drop in the sugar syrup. Turn into the syrup until well-coated and remove to a serving platter. Serve warm or at room temperature the same day. They are really best eaten soon after they are made as they quickly become soggy.

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Vegetarian Iftar Recipe | Egyptian Kosherie

Today we feature a special vegetarian iftar recipe from Egypt called the Kosherie. Kosherie is an Egyptian dish of spicy lentils, rice, pasta, and fried onions.


Vegetarian Iftar Recipe
Egyptian Kosherie





Ingredients

* ¾ c lentils
* 4½ c water
* 2¼ t salt
* 4 c tomatoes, chopped
* 2 cloves garlic, minced
* 1 fresh green chile, chopped
* 3 T vegetable oil
* 1 c basmati rice
* 4 c small onions, thinly sliced
* 1½ c elbow macaroni

Method

1) Combine lentils, 3 c water, and ½ t salt in saucepan and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 40 minutes, until tender. If there's any water left, drain it before setting the lentils aside.

2) Meanwhile, place tomatoes, garlic, chile, 1 T oil, vinegar, and 1 t salt in blender and purée. Pour into another saucepan over high heat and boil, then reduce heat and simmer with no lid, stirring occasionally at the beginning and more frequently at the end, about 20-25 minutes, until thick.

3) Meanwhile, rinse the rice and drain. Heat oil in the third saucepan, add rice, 1½ c water, and ½ t salt, cover, and bring to a boil. Reduce to very low heat and simmer about 15 minutes, until rice is cooked and water is gone.

4) Meanwhile, heat ½ inch of oil in frying pan over high heat until very hot, then add half the onions and fry them stirring frequently, for about 10 minutes, until brown. Place on paper towels to drain, and sprinkle with a dash of salt. Repeat with the other onions.

5) When the hot sauce is ready, set aside and bring a pot of water to boil for the macaroni. Cook until just tender and drain.

6) Make piles lentils, rice, and pasta on platter, top of onions and a drizzle of hot sauce. Serve immediately with the remaining hot sauce on the side.

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Vegetarian Iftar Recipe | Lebanese Fattoush

Today we feature a special vegetarian iftar salad recipe from Lebanon, the fattoush, which means crumbled bread. This is a popular salad dish. Ingredients used in this recipe should be fresh for this dish to work its invigorating magic.


Vegetarian Iftar Recipe
Lebanese Fattoush Salad





Ingredients

* 2 whole-wheat pitas, cut into strips about 3/4 inch wide, then toasted and crumbled
* 1 tsp. chopped garlic (2-4 cloves garlic)
* 1 tsp. sea salt
* 1/2 cup fresh squeezed lemon juice (add more or less to taste)
* 2 tsp. powdered sumac, plus more for sprinkling on individual salads
* 1/2 cup olive oil
* 2 heads Romaine lettuce, chopped
* 1/2 cup thinly sliced green onion
* 1 cup diced tomatoes (let drain a minute or two if extra juicy)
* 1 cup diced cucumber (same size as tomatoes)
* 1/2 cup coarsely chopped fresh mint leaves
* 1/2 cup coarsely chopped fresh flat-leaf parsley (leaves only, no stems)
* optional: chopped green pepper or radishes

Method

1) Preheat oven or toaster oven to 400F (200C). While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. sumac. Whisk in olive oil and set dressing aside.

2) Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Optional: Brush tops of pita with a bit of olive oil before baking.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes.

3) Remove outer leaves from lettuce, trim stem end, then wash and spin dry (or dry with paper towels). Cut lettuce into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the lettuce first, then wash.) Put chopped lettuce into salad bowl large enough toss all ingredients.

4) Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing until you have your desired amount. At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more sumac. You can also serve it in a large bowl with the sumac sprinkled over.

Try this Vegetarian Iftar Recipe Today!


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Iftar Recipe | Indian Naan Bread

Today we feature a special iftar recipe from Indian called the naan, which is type of bread. Naan served hot and fresh is appetizing indeed! This recipe is moderately difficult, if you are trying it for the first time.


Iftar Recipe
Indian Naan





Ingredients

5 cups bread flour

2 tsp. Kosher salt

1 packet quick rising yeast

5 tsp. vegetable oil

2 cups warm water

1 spray bottle filled with water

Method

1) Pour all the dry ingredients in a big bowl and mix well. Add oil and mix further. Gradually add the water and knead the dough for 10 to 15 minutes the dough is smooth and elastic. Once the dough is done, set it in a large bowl, cover with 2 dish cloths and keep in a warm place for 2 hours. Punch down the dough. It is ready to be baked.

2) Preheat oven to 500F degrees. If you have convection, turn it on. Cover a large baking sheet with aluminum foil and set in the oven to heat. Spread some flour on the work surface and pat your hands with flour to keep the dough from sticking to your hands. Divide the dough into three balls and work it gently into an oval that measures about 1 ½ feet long and ½- inch thick. As you stretch the dough it will pick up some of the flour from the work surface, make sure that you add more flour or the dough will stick to the work surface. Once the dough is shaped make three deep lines (don’t cut the dough) lengthwise on the surface of the dough with a knife.

3) Once the oven is very hot, remove the baking sheet.Gently lay the shaped dough onto the baking pan. Gently press the seeds into the dough. Place the dough in the oven, spray 5-6 times with your spray bottle and bake for 5 minutes. After 5 minutes, spray the bread around 5-6 times and continue to bake for another 5 minutes. The nan should be golden brown and crusty on the outside.

Note: To keep the bread moist, wrap the warm bread in a large dishcloth until it cools down.

Try this Vegetarian Iftar Recipe Today!


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Vegetarian Iftar Recipe | Lebanese Hummus

Today we feature a special vegetarian iftar recipe from Lebanon called the hummus. There can be nothing better than dipping pita bread into hummus.


Vegetarian Iftar Recipe
Lebanese Hummus





Ingredients

1 25 oz can chick peas (garbanzo beans), drained
1/2 cup tahini paste
1/4 cup water
3-5 tbsp freshly squeezed lemon juice, to taste
2 tbsp olive oil
1-2 cloves of garlic, roughly chopped
freshly ground black pepper
salt, if needed

Method

Place everything, except the salt, into the bowl of a food processor, and process until smooth. Check for seasoning. Add the salt if needed.

Note: Serve with pita bread or crackers. Drizzle with a bit of olive oil if you wish.

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Vegetarian Iftar Recipe | Tunisian Chickpea Soup

Today we feature a vegetarian iftar recipe from Tunisia called the leblebi, which is chickpea soup. This dish is made a lot in Tunisia during the Ramadan period. This recipe is relatively easy to make, and is a nutritious vegetarian iftar meal that will be loved by all in the family, especially the children.


Vegetarian Iftar Recipe
Leblebi
Tunisian Chickpea Soup





Ingredients

28 ounces canned chickpeas, drained and rinsed OR
2 cups dried chickpeas soaked overnight in 2 quarts of water, then drained and rinsed after 1-2 hours of steady, covered simmer until tender [Length of cooking depends on age of chickpeas and heat intensity.]
3 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
5 cups water
2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)
2 teaspoons harisa, prepared or homemade
[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]

Any one or more of the following garnishes:

capers
cilantro leaves
parsley leaves
chopped bell pepper
toasted cumin seeds
chopped hard-cooked egg
preserved lemon slices
toasted bread strips or croutons
additional harisa

Method

In a large saucepan over medium-low heat, warm the olive oil then add the onion, stirring occasionally until it is translucent and golden without browning. Add garlic, coating with onion mixture before stirring in the chickpeas, water, ground cumin and harisa. Simmer for 30 minutes. Garnish as desired.

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Vegetarian Iftar Recipe | Harira Soup

Today we feature a special vegetarian iftar recipe from Morocco called the harira, which is a popular soup served during Ramadan. The Harira can be made with meat, but this recipe shows the vegetarian version, which is equally, if not more tasty and nutritious.


Vegetarian Iftar Recipe
Moroccan Harira
Vegetarian Soup





Ingredients

* 1/4 cup green lentils
* 1/4 cup cooked chickpeas (soaked overnight and cooked. Or simply use canned chickpeas)
* 1 onion,chopped
* 1/4 ground ginger
* 1/2 ” cinnamon stick
* 2 large tomatoes, chopped (or you can use canned chopped tomatoes)
* 1/4 cup Vermicelli
* generous sprigs of parsley and cilantro
* few lemon wedges for garnish
* salt to taste (if needed)

Tadouira
* 1 tbsp all-purpose flour
* 1 tbsp lemon juice
* 1/2 tbsp tomato paste
* few sprigs of cilantro,chopped

Method

1. In a skillet, add 1/4 tsp oil, add the onions and little of cilantro and cook until soft.

2. Add the chopped tomatoes along with other seasoning like ginger,cinnamon stick etc and cook until soft.

3. Add about 2 to 2-1/2 cups of water along with lentils, close the lid and cook until lentils turn soft – anywhere between 15-25 minutes.

4. Add vermicelli ( more water/stock if needed – the vermicelli will thicken the soup). Season with little salt. Cook until vermicelli is soft . Add cooked/canned chickpeas

5. Make the tadouira. Combine all the ingredients given under it to make a paste.

6. Add it to the soup and cook for another 5 minutes. Serve hot garnished with the herbs.

Note: You can squeeze some lemon juice on top or else simply serve them as wedges for your guests.

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Vegetarian Iftar Recipes

Vegetarian Iftar Recipes for Muslim Vegetarians

Muslim vegetarians are typically considered a rarity in the Muslim world. After all, Islamic foods are known for delicious meat kebabs and shawarmas from varies places such as Turkey, Lebanon to India and Afghanistan. Muslims also celebrate Eid-al-adha, which involves sacrificing sheep to commemorate the willingness of Ibrahim to sacrifice his son as an act of obedience to God, but instead he was able to sacrifice a ram (by Allah's command). However, the number of Muslim vegetarians are rising in the world today. Whatever the Muslim vegetarian's motivations are, there are no less vegetarian Islamic dishes abound in the Muslim world to enjoy, as there are meat dishes.

Here is a sample of great Vegetarian Iftar dishes to try out.

Vegetarian Iftar Recipes

Moroccan Vegetarian Harira

Tunisian Leblebi (a chickpea soup)

Lebanese Hummus (appetizer)

Indian Naan Bread

Lebanese Fattoush (salad)

Egyptian Kosherie (main dish)

Syrian Qatayef Asafiri (dessert)

Dates Squares (dessert)

Pakistani Sherbet (drink)

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Friday, August 20, 2010

Iftar Recipes | Easy Cucumber Mint Salad

Today we feature an iftar recipe for cucumber mint salad from Lebanon. This recipe is very easy to make, and is a perfect to aid in digestion along with an iftar meal. If you are serving fried foods, then this salad would be a great combination to help refresh the palate!


Iftar Recipe
Easy Cucumber Mint Salad





Ingredients

1 kg yogurt, plain
3 medium cucumbers, cut into cubes
1 garlic clove, crushed
1 teaspoon dried mint

Method

1. In a salad bowl, pour the yoghurt and add the cucumbers cubes, crushed garlic and dried mint. Mix well and serve.

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Iftar Recipes | Gulf Bahrain Mechwi Jader

Today we feature an iftar recipe from the Bahrain (Gulf area) called the Mechwi Jader, which is a form of upside down rice and vegetable cake. This dish is made a lot in Bahrain during the Ramadan period. This recipe is relatively easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. It is something like a Gulf pizza, but with rice instead of dough!


Iftar Recipe
Bahrain Mechwi Jader
Upside-Down Rice and Vegetable Cake





Ingredients

1 kg meat, cut into big cubes
3 cups rice
2 potatoes, cut into big squares
2 onions, cut into squares
1 bell pepper, cut into squares
1 green hot pepper
1 tomato
3 black loumi
1/2 cup vegetable oil

Spices for the meat

2 cinnamon sticks
4 cardamom pods
2 bay leaves
1 onion
salt to taste

Spices for rice cooking:

2 cardamom pods
2 black pepper grain
2 clove seeds
1 teaspoon ground cinnamon

Method

1. Place the chicken or meat in a medium saucepan and add water to cover.

2. Put the saucepan over heat. When the water boils, remove the fatty liquid that forms on the top then add the spices for cooking the meat or chicken and salt and reduce the heat.

3. Cover the saucepan and keep on heat until the chicken or meat is done then remove and drain the chicken or meat and keep their broth.

4. Put the oil in a saucepan, add onions and potatoes and fry well until the onions turn lightly brown.

5. Add in the meat or chicken, bell pepper, green hot pepper, “loumi”, and tomatoes. Stir the ingredients for few minutes then add 1 cup of broth to the saucepan and leave for 10 minutes over low heat.

6. Meanwhile, boil the rice in a saucepan containing water and the spices for rice cooking. Leave it on heat until the rice is half cooked then remove the rice and drain it.

7. Add the rice over the chicken or meat mixture, then add in another cup of broth and close the saucepan well.

8. Leave the saucepan over low heat for half an hour then remove from heat and leave it in a warm place until serving.

9. Flip the saucepan over into a serving dish and serve hot.

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Iftar Recipes | Lebanese Lamb Yoghurt Stew

Today we feature an iftar recipe from Lebanon called the Laban Immo, which is lamb meat cooked in a yoghurt stew. This lamb stew recipe is easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. This lamb stew dish goes well with side of freshly baked bread, or rice.


Iftar Recipe
Lebanese Lamb Yoghurt Stew





Ingredients

1 kg beef, round, "mawzaat", cut into big cubes
2 kg yogurt
1 large onion, cut into thin slices
2 tablespoons starch, dissolved in half cup of water
2 cinnamon sticks
1/2 teaspoon cinnamon
1/2 teaspoon cardamom powder
1/2 teaspoon curry powder
1/2 tablespoon vegetable oil
pepper to taste
salt to taste


Method

1. In a pressure cooker, fry onions with ½ tbsp vegetable oil until golden, add the meat cubes and fry for an additional two minutes. Add cinnamon sticks, cardamom, cinnamon powder, curry powder, salt, pepper and 1 litre of water. Close pressure cooker cover securely. Cook for 45 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).

2. Strain meat broth and keep aside for future use (It is a good idea to use meat broth instead of water when cooking rice). Throw cinnamon sticks and reserve meat cubes

3. In another cooking pot, strain the yoghurt and add the dissolved starch. Place pot on medium heat and stir continuously in one direction until yoghurt thickens. It is important to stir continuously for the yoghurt not to stick to the pan.

4. Add meat cubes to cooked yoghurt. Allow to simmer for five minutes before removing from heat.

Serve with rice or hot bread.

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Tuesday, August 17, 2010

Iftar Recipes | Asian Chicken Satay and Couscous

Today we feature an iftar recipe that combines Asian styled chicken satay with Moroccan couscous. This fusion chicken recipe is easy to make, and is a nutritious iftar meal that is good for easy digestion.


Iftar Recipe
Asian Chicken Satay with Grilled Vegetables Couscous





Ingredients

* 1 (14-ounce) can unsweetened coconut milk
* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 2 teaspoons chopped garlic
* 1 teaspoon ground cumin
* 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
* salt and freshly ground black pepper
* 2 pounds boneless, skinless chicken thighs, about 8 thighs
* 12 (10-inch) skewers
* 1/2 cup peanut butter
* 1 tablespoon hot sauce, or to taste
* Canola oil, for brushing
* 1 (10-ounce) package couscous
* 1 green bell pepper
* 1 medium zucchini
* 1 medium red onion

Method

1) In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.

2) Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.

3) For the dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.

4) Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through.

5) Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.

6) Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm.

7) Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

Makes 4 Servings.

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Iftar Recipes | Moroccan Chicken Couscous

Today we feature an iftar recipe from Morocco. It is a popular and easy to make home-made main dish in Morocco during Ramadan. Couscous is a staple grain from semolina wheat or pounded pearl millet.


Iftar Recipe
Chicken Couscous from Morocco





Morocco is known for its delicious and mouthwatering couscous dishes and this recipe is one of Morocco’s favorite. Extremely tasty and ideal for a quick yet appetizing meal, this is only one of the approaches to making this Moroccan delight.

Ingredients

* 8 pieces chicken
* 3 tablespoons olive oil
* 2 chicken bouillon cubes
* 3 ounces tomato concentrate
* 5 carrots, peeled and sliced (about 1 pound)
* 5 round turnips, peeled and cut in 1/2 inch cubes (about 1 1/2 pounds)
* 3 large tomatoes, diced
* 2 tablespoons couscous spices (Ras el hanout)
* 1 tablespoon Harissa (this is enough to make a very spicy dish)
* 2 zucchini, cut in 1/2 inch cubes
* 1 small can chick peas
* 12 merguez, or 1 1/2 pounds of spicy sausages
* 8 cups cooked couscous


Method

1) Heat the olive oil in a large skillet over medium heat. Add the chicken and brown it on all sides.

2)Add two cups of water, the bouillon cubes, tomato concentrate, carrots, turnips, tomatoes, couscous spices and the harissa.

3) Cover and cook on medium-low heat for 30 minutes or until the chicken is well cooked. Stir occasionally to get everything mixed together.

4) Add the zucchini and chick peas, cover and continue cooking until the zucchini is tender - about 8 minutes.

5) Meanwhile cook the merguez in a separate skillet and prepare the couscous.

6) To serve put the cooked couscous in a large serving dish, pour the chicken and vegetables on top and add the merguez.

Makes 8 servings.

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Wednesday, August 11, 2010

Iftar Recipes | Lebanese Dessert Aysh Al Saraya

Today we feature an iftar recipe from Lebanon. It is a popular and easy to make home-made dessert in Lebanon during Ramadan.


Iftar Recipe
Aysh Al Saraya from Lebanon





Lebanon is known for its delicious and mouthwatering deserts and this recipe is Beirut’s favorite. Extremely tasty and ideal for a quick yet appetizing sweet, this is only one of the approaches to making this Lebanese delight.

Ingredients

The base:
1 packet of white sliced bread

Sugar Syrup:
2 cups of caster sugar
1 cup of water
1 tablespoons of lemon juice
2 tablespoons of Rose water and blossom water

Cream Mixture:
1 cup of whipping Cream
2 Cups of full fat milk
3 tablespoons of corn flour
4 tablespoons of caster sugar
2 tablespoons of rose water and blossom water

Top Layer:
100g Pistachios (chopped coarsely)

Method

1) Start your desert with the base, remove the hard edges of the sliced white bread and leave the core of the bread to fill the first layer of your Pyrex tray.

2) Then start preparing the sugar syrup, start it by boiling a cup of water with 2 cups of sugar stirring occasionally until it boils then add the lemon juice, blossom and rose water and use half of the syrup to cover the layer of bread until they are completely saturated with the syrup and leave the rest for the serving if desired.

3) Prepare the second layer with the cream mixture: start by mixing the corn flour with the milk until the corn flour completely dissolves then add the sugar, blossom water and rose water and stir at a low temperature until the mixture thickens.

4) Put it aside and quickly add the whipping cream and don’t stop mixing until they combine then empty the mixture on top of the first layer of bread and syrup leave it to cool in the fridge for thirty minutes and then sprinkle the delicious pistachios.

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