tag:blogger.com,1999:blog-57133260823011977332024-03-14T02:36:31.073-04:00Islamic IftarIslamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5713326082301197733.post-51377871656008367852010-08-28T12:24:00.005-04:002010-08-28T12:36:10.877-04:00Iftar Recipe | Sherbet DrinkToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Sherbet Drink</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THk6yiocEmI/AAAAAAAAAG8/gt1B2Yi1YUU/s1600/sherbet.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THk6yiocEmI/AAAAAAAAAG8/gt1B2Yi1YUU/s320/sherbet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510500259028800098" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 cup cashews, pistachios and almonds, finely crushed<br />1 tsp cardamom seeds<br />1 gallon whole milk<br />8 cups superfine sugar, to taste<br />2 tsp vanilla extract<br />1 1/2 cup Rooh Afza, to taste<br /><br /> <span style="font-style:italic;"> Tadouira </span><br /> * 1 tbsp all-purpose flour<br /> * 1 tbsp lemon juice<br /> * 1/2 tbsp tomato paste<br /> * few sprigs of cilantro,chopped<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1) In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather about 1 tsp. <br /><br />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.<br /><br />3) Mix the nuts, cardamom powder, vanilla extract in the sweet milk.<br /><br />4) Refrigerate overnight.<br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-7969648871217130992010-08-28T12:13:00.006-04:002010-08-30T03:25:47.239-04:00Vegetarian Iftar Recipe | Date SquaresDates 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.<br /><br /><center><br /><span style="font-weight: bold;">Iftar Recipe<br />Date Squares<br />Dessert</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THk20cCA_aI/AAAAAAAAAGs/jmheXaHAdK8/s1600/date-squares-iftar-recipe.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THk20cCA_aI/AAAAAAAAAGs/jmheXaHAdK8/s320/date-squares-iftar-recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510495893570256290" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /> * 1 1/2 cups flour<br /> * 1 1/2 cups rolled oats<br /> * 1 cup brown sugar, packed<br /> * 1/2 cup butter, softened<br /> * 1/2 tsp baking soda<br /> * Pinch salt<br /><br /><span style="font-style: italic;">Dates Filling</span><br /><br /> * 2 packages (16 ounces) chopped dates<br /> * 1 cup water<br /> * 1/2 cup sugar<br /> * 1 tsp vanilla extract<br /><br /><span style="font-weight: bold;">Method</span><br /><br />1. In a saucepan combine all filling Ingredients and simmer 8 to 10 minutes or until mixture is thick. Set aside to cool.<br /><br />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.<br /><br />3. Add remaining oat mixture and press down lightly with hands.<br /><br />4. Bake at 350 degree for 20 minutes. Now Easy Dates Square is ready.<br /><br />5. Cool Completely before cutting. Cut into square shapes and serve.<br /><br /><center><span style="font-weight: bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THk20DfSEUI/AAAAAAAAAGk/gbSQWvuiFJY/s1600/date-squares-recipe.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THk20DfSEUI/AAAAAAAAAGk/gbSQWvuiFJY/s320/date-squares-recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510495886982123842" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-59478838691987588392010-08-28T12:00:00.005-04:002010-08-28T12:10:54.619-04:00Iftar Recipe | Syrian Qatayef AsafiriToday we feature a special iftar dessert recipe from Syria called the Qatayef Asafiri, which is a popular dessert served during Ramadan. <br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Syrian Qatayef Asafiri<br /></span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THk0xfaKIYI/AAAAAAAAAGc/y2fhFcrkrIM/s1600/Qatayef+Asafiri.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 202px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THk0xfaKIYI/AAAAAAAAAGc/y2fhFcrkrIM/s320/Qatayef+Asafiri.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510493643913961858" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /><span style="font-style:italic;">For the pancake mix:</span><br />1/2 teaspoon active dry yeast<br />3/4 cup unbleached all-purpose flour<br />pinch salt<br /><br /><span style="font-style:italic;">For the walnut filling:</span><br />2/3 cups ground walnuts<br />1 tablespoon sugar<br />1/4 teaspoon ground cinnamon<br />1 tablespoon orange blossom water<br /><br /><span style="font-style:italic;">For the cream filling:</span><br />3/4 cup Arabic clotted cream<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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.<br /><br />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.<br /><br />3) Combine the walnuts, sugar, cinnamon and orange blossom water. Set aside.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-27410378736623056592010-08-28T11:48:00.002-04:002010-08-28T11:57:05.502-04:00Vegetarian Iftar Recipe | Egyptian KosherieToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Vegetarian Iftar Recipe<br />Egyptian Kosherie<br /></span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkxobixuHI/AAAAAAAAAGU/OmzfPY-2rGk/s1600/Kosherie.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 156px; height: 117px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkxobixuHI/AAAAAAAAAGU/OmzfPY-2rGk/s320/Kosherie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510490189722663026" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> * ¾ c lentils<br /> * 4½ c water<br /> * 2¼ t salt<br /> * 4 c tomatoes, chopped<br /> * 2 cloves garlic, minced<br /> * 1 fresh green chile, chopped<br /> * 3 T vegetable oil<br /> * 1 c basmati rice<br /> * 4 c small onions, thinly sliced<br /> * 1½ c elbow macaroni<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-82072067669920523352010-08-28T11:39:00.004-04:002010-08-28T11:47:13.420-04:00Vegetarian Iftar Recipe | Lebanese FattoushToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Vegetarian Iftar Recipe<br />Lebanese Fattoush Salad</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THkvO3c8DLI/AAAAAAAAAGM/d-GxyaVc9HM/s1600/fattoush_iftar_recipe.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 320px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THkvO3c8DLI/AAAAAAAAAGM/d-GxyaVc9HM/s320/fattoush_iftar_recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510487551514512562" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> * 2 whole-wheat pitas, cut into strips about 3/4 inch wide, then toasted and crumbled<br /> * 1 tsp. chopped garlic (2-4 cloves garlic)<br /> * 1 tsp. sea salt<br /> * 1/2 cup fresh squeezed lemon juice (add more or less to taste)<br /> * 2 tsp. powdered sumac, plus more for sprinkling on individual salads<br /> * 1/2 cup olive oil<br /> * 2 heads Romaine lettuce, chopped<br /> * 1/2 cup thinly sliced green onion<br /> * 1 cup diced tomatoes (let drain a minute or two if extra juicy)<br /> * 1 cup diced cucumber (same size as tomatoes)<br /> * 1/2 cup coarsely chopped fresh mint leaves<br /> * 1/2 cup coarsely chopped fresh flat-leaf parsley (leaves only, no stems)<br /> * optional: chopped green pepper or radishes<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkvOmfAPdI/AAAAAAAAAGE/x5Z5fBR74T4/s1600/fattoush+salad.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkvOmfAPdI/AAAAAAAAAGE/x5Z5fBR74T4/s320/fattoush+salad.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510487546959773138" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-83354810452550463052010-08-28T11:28:00.004-04:002010-08-28T11:37:56.080-04:00Iftar Recipe | Indian Naan BreadToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Indian Naan</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THktEUfH1rI/AAAAAAAAAF8/k4xAsriUZZ8/s1600/naan-recipe.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THktEUfH1rI/AAAAAAAAAF8/k4xAsriUZZ8/s320/naan-recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510485171306485426" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />5 cups bread flour<br /><br />2 tsp. Kosher salt<br /><br />1 packet quick rising yeast<br /><br />5 tsp. vegetable oil<br /><br />2 cups warm water<br /><br />1 spray bottle filled with water<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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.<br /><br />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. <br /><br />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.<br /><br /><span style="font-style:italic;">Note</span>: To keep the bread moist, wrap the warm bread in a large dishcloth until it cools down. <br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THktEMyVPnI/AAAAAAAAAF0/-5zDHaFt_n4/s1600/naan.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 300px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THktEMyVPnI/AAAAAAAAAF0/-5zDHaFt_n4/s320/naan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510485169239572082" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-26286643181634153312010-08-28T11:20:00.005-04:002010-08-28T11:27:21.260-04:00Vegetarian Iftar Recipe | Lebanese HummusToday we feature a special vegetarian iftar recipe from Lebanon called the hummus. There can be nothing better than dipping pita bread into hummus.<br /><br /><center><br /><span style="font-weight:bold;">Vegetarian Iftar Recipe<br />Lebanese Hummus<br /></span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THkqkU8XA5I/AAAAAAAAAFk/V2GJ0oC7aTU/s1600/hummus-pita.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THkqkU8XA5I/AAAAAAAAAFk/V2GJ0oC7aTU/s320/hummus-pita.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510482422650045330" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> 1 25 oz can chick peas (garbanzo beans), drained<br />1/2 cup tahini paste<br />1/4 cup water<br />3-5 tbsp freshly squeezed lemon juice, to taste<br />2 tbsp olive oil<br />1-2 cloves of garlic, roughly chopped<br />freshly ground black pepper<br />salt, if needed<br /> <br /><span style="font-weight:bold;">Method</span><br /><br />Place everything, except the salt, into the bowl of a food processor, and process until smooth. Check for seasoning. Add the salt if needed.<br /><br /><span style="font-style:italic;">Note</span>: Serve with pita bread or crackers. Drizzle with a bit of olive oil if you wish. <br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkqt9G7WVI/AAAAAAAAAFs/vhh9Vi67TDg/s1600/hummus.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/THkqt9G7WVI/AAAAAAAAAFs/vhh9Vi67TDg/s320/hummus.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510482588050610514" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-60064164960390644622010-08-28T10:27:00.006-04:002010-08-28T11:18:28.445-04:00Vegetarian Iftar Recipe | Tunisian Chickpea SoupToday we feature a vegetarian iftar recipe from Tunisia called the <span style="font-style:italic;">leblebi</span>, 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.<br /><br /><center><br /><span style="font-weight:bold;">Vegetarian Iftar Recipe<br />Leblebi<br />Tunisian Chickpea Soup</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THkofi3VtkI/AAAAAAAAAFc/EWtEwc6bCWM/s1600/tunisian-chickpea-soup2.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/THkofi3VtkI/AAAAAAAAAFc/EWtEwc6bCWM/s320/tunisian-chickpea-soup2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510480141464483394" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />28 ounces canned chickpeas, drained and rinsed OR<br />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.]<br />3 tablespoons olive oil<br />1 large onion, chopped<br />4 large garlic cloves, minced<br />5 cups water<br />2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)<br />2 teaspoons harisa, prepared or homemade<br />[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]<br /><br />Any one or more of the following garnishes:<br /><br />capers<br />cilantro leaves<br />parsley leaves<br />chopped bell pepper<br />toasted cumin seeds<br />chopped hard-cooked egg<br />preserved lemon slices<br />toasted bread strips or croutons<br />additional harisa<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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. <br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THkocakQlmI/AAAAAAAAAFU/PYCFWEmxXk8/s1600/tunisian-chickpea-soup.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THkocakQlmI/AAAAAAAAAFU/PYCFWEmxXk8/s320/tunisian-chickpea-soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510480087697364578" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-18177431871311868042010-08-28T10:17:00.004-04:002010-08-28T10:26:18.836-04:00Vegetarian Iftar Recipe | Harira SoupToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Vegetarian Iftar Recipe<br />Moroccan Harira<br />Vegetarian Soup</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THkbaR0k_dI/AAAAAAAAAFE/AI-QEafPmzM/s1600/harira.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 283px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/THkbaR0k_dI/AAAAAAAAAFE/AI-QEafPmzM/s320/harira.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510465757338992082" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> * 1/4 cup green lentils<br /> * 1/4 cup cooked chickpeas (soaked overnight and cooked. Or simply use canned chickpeas)<br /> * 1 onion,chopped<br /> * 1/4 ground ginger<br /> * 1/2 ” cinnamon stick<br /> * 2 large tomatoes, chopped (or you can use canned chopped tomatoes)<br /> * 1/4 cup Vermicelli<br /> * generous sprigs of parsley and cilantro<br /> * few lemon wedges for garnish<br /> * salt to taste (if needed)<br /><br /> <span style="font-style:italic;"> Tadouira </span><br /> * 1 tbsp all-purpose flour<br /> * 1 tbsp lemon juice<br /> * 1/2 tbsp tomato paste<br /> * few sprigs of cilantro,chopped<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1. In a skillet, add 1/4 tsp oil, add the onions and little of cilantro and cook until soft.<br /><br />2. Add the chopped tomatoes along with other seasoning like ginger,cinnamon stick etc and cook until soft.<br /><br />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.<br /><br />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<br /><br />5. Make the tadouira. Combine all the ingredients given under it to make a paste.<br /><br />6. Add it to the soup and cook for another 5 minutes. Serve hot garnished with the herbs.<br /><br /><span style="font-style:italic;">Note</span>: You can squeeze some lemon juice on top or else simply serve them as wedges for your guests.<br /><br /><center><span style="font-weight:bold;">Try this Vegetarian Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THkcXBFAH_I/AAAAAAAAAFM/H3jHkT3Ut-U/s1600/harira2.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 270px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/THkcXBFAH_I/AAAAAAAAAFM/H3jHkT3Ut-U/s320/harira2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510466800816496626" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-42535005583730175332010-08-28T09:57:00.012-04:002010-08-28T12:36:45.494-04:00Vegetarian Iftar Recipes<span style="font-weight:bold;">Vegetarian Iftar Recipes for Muslim Vegetarians</span><br /><br />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.<br /><br />Here is a sample of great Vegetarian Iftar dishes to try out.<br /><br /><center><span style="font-weight:bold;">Vegetarian Iftar Recipes</span><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-harira-soup.html" target="_blank">Moroccan Vegetarian Harira</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-tunisian.html" target="_blank">Tunisian Leblebi (a chickpea soup)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-lebanese-hummus.html" target="_blank">Lebanese Hummus (appetizer)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/iftar-recipe-indian-naan-bread.html" target="_blank">Indian Naan Bread</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-lebanese.html" target="_blank">Lebanese Fattoush (salad)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-egyptian.html" target="_blank">Egyptian Kosherie (main dish)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/iftar-recipe-syrian-qatayef-asafiri.html" target="_blank">Syrian Qatayef Asafiri (dessert)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/vegetarian-iftar-recipe-date-squares.html" target="_blank">Dates Squares (dessert)</a><br /><br /><a href="http://islamiciftar.blogspot.com/2010/08/iftar-recipe-sherbet-drink.html" target="_blank">Pakistani Sherbet (drink)</a><br /><br /></center>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-24874073124053586482010-08-20T10:10:00.005-04:002010-08-20T10:54:15.717-04:00Iftar Recipes | Easy Cucumber Mint SaladToday 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!<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Easy Cucumber Mint Salad</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TG6V8S5flHI/AAAAAAAAAE0/m10ZxsdzaJI/s1600/cucumber-mint-salad.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TG6V8S5flHI/AAAAAAAAAE0/m10ZxsdzaJI/s320/cucumber-mint-salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507504257418368114" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 kg yogurt, plain<br />3 medium cucumbers, cut into cubes<br />1 garlic clove, crushed<br />1 teaspoon dried mint<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1. In a salad bowl, pour the yoghurt and add the cucumbers cubes, crushed garlic and dried mint. Mix well and serve.<br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/TG6W_X6Sd-I/AAAAAAAAAE8/zaFo0GSik7w/s1600/cucumber-mint-salad-2.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/TG6W_X6Sd-I/AAAAAAAAAE8/zaFo0GSik7w/s320/cucumber-mint-salad-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507505409815115746" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-48565342222122323172010-08-20T09:56:00.007-04:002010-08-28T10:49:21.390-04:00Iftar Recipes | Gulf Bahrain Mechwi JaderToday 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!<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Bahrain Mechwi Jader<br />Upside-Down Rice and Vegetable Cake</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TG6LFcoVtbI/AAAAAAAAAEs/X6dDKjKgiIc/s1600/bahrain-rice-cake.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TG6LFcoVtbI/AAAAAAAAAEs/X6dDKjKgiIc/s320/bahrain-rice-cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507492320021689778" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 kg meat, cut into big cubes<br />3 cups rice<br />2 potatoes, cut into big squares<br />2 onions, cut into squares<br />1 bell pepper, cut into squares<br />1 green hot pepper<br />1 tomato<br />3 black loumi<br />1/2 cup vegetable oil<br /><br /><span style="font-style:italic;">Spices for the meat</span><br /><br />2 cinnamon sticks<br />4 cardamom pods<br />2 bay leaves<br />1 onion<br />salt to taste<br /><br /><span style="font-style:italic;">Spices for rice cooking:</span><br /><br />2 cardamom pods<br />2 black pepper grain<br />2 clove seeds<br />1 teaspoon ground cinnamon<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1. Place the chicken or meat in a medium saucepan and add water to cover.<br /><br />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.<br /><br />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.<br /><br />4. Put the oil in a saucepan, add onions and potatoes and fry well until the onions turn lightly brown.<br /><br />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.<br /><br />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.<br /><br />7. Add the rice over the chicken or meat mixture, then add in another cup of broth and close the saucepan well.<br /><br />8. Leave the saucepan over low heat for half an hour then remove from heat and leave it in a warm place until serving.<br /><br />9. Flip the saucepan over into a serving dish and serve hot.Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com2tag:blogger.com,1999:blog-5713326082301197733.post-18099043141896067342010-08-20T08:26:00.004-04:002010-08-20T09:52:53.269-04:00Iftar Recipes | Lebanese Lamb Yoghurt StewToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Lebanese Lamb Yoghurt Stew</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/TG6Gnrn3IrI/AAAAAAAAAEc/nKh-P1zQLl8/s1600/lanabimma.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/TG6Gnrn3IrI/AAAAAAAAAEc/nKh-P1zQLl8/s320/lanabimma.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507487410603631282" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 kg beef, round, "mawzaat", cut into big cubes<br />2 kg yogurt<br />1 large onion, cut into thin slices<br />2 tablespoons starch, dissolved in half cup of water<br />2 cinnamon sticks<br />1/2 teaspoon cinnamon<br />1/2 teaspoon cardamom powder<br />1/2 teaspoon curry powder<br />1/2 tablespoon vegetable oil<br />pepper to taste<br />salt to taste<br /><br /><br /><span style="font-weight:bold;">Method</span><br /><br />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).<br /><br />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<br /><br />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.<br /><br />4. Add meat cubes to cooked yoghurt. Allow to simmer for five minutes before removing from heat.<br /><br />Serve with rice or hot bread.<br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TG6Ik3_5rDI/AAAAAAAAAEk/i9XCLNNzwWo/s1600/lamb-yoghurt.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 260px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TG6Ik3_5rDI/AAAAAAAAAEk/i9XCLNNzwWo/s320/lamb-yoghurt.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507489561409334322" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-59744000921863569732010-08-17T11:54:00.007-04:002010-08-18T09:43:00.485-04:00Iftar Recipes | Asian Chicken Satay and CouscousToday 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.<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Asian Chicken Satay with Grilled Vegetables Couscous</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TGviQS3-LaI/AAAAAAAAAEM/nlN9_LAtSDw/s1600/chicken-satay.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TGviQS3-LaI/AAAAAAAAAEM/nlN9_LAtSDw/s320/chicken-satay.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506743738962947490" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> * 1 (14-ounce) can unsweetened coconut milk<br /> * 1/4 cup brown sugar<br /> * 2 tablespoons soy sauce<br /> * 2 teaspoons chopped garlic<br /> * 1 teaspoon ground cumin<br /> * 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe<br /> * salt and freshly ground black pepper<br /> * 2 pounds boneless, skinless chicken thighs, about 8 thighs<br /> * 12 (10-inch) skewers<br /> * 1/2 cup peanut butter<br /> * 1 tablespoon hot sauce, or to taste<br /> * Canola oil, for brushing<br /> * 1 (10-ounce) package couscous<br /> * 1 green bell pepper<br /> * 1 medium zucchini<br /> * 1 medium red onion<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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.<br /><br />2) Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.<br /><br />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.<br /><br />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. <br /><br />5) Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.<br /><br />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. <br /><br />7) Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.<br /><br />Makes 4 Servings.<br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TGvjNCCtJbI/AAAAAAAAAEU/1SqMMuDfTtg/s1600/chicken-satay-couscous.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TGvjNCCtJbI/AAAAAAAAAEU/1SqMMuDfTtg/s320/chicken-satay-couscous.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506744782416586162" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-17575261663438855682010-08-17T10:41:00.004-04:002010-08-17T11:50:53.076-04:00Iftar Recipes | Moroccan Chicken CouscousToday 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. <br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Chicken Couscous from Morocco</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/TGquxgKZ9aI/AAAAAAAAAD8/PdZxKe_kZts/s1600/moroccan-chicken-couscous.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/TGquxgKZ9aI/AAAAAAAAAD8/PdZxKe_kZts/s320/moroccan-chicken-couscous.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506405659884254626" /></a><br /><br />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.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br /> * 8 pieces chicken<br /> * 3 tablespoons olive oil<br /> * 2 chicken bouillon cubes<br /> * 3 ounces tomato concentrate<br /> * 5 carrots, peeled and sliced (about 1 pound)<br /> * 5 round turnips, peeled and cut in 1/2 inch cubes (about 1 1/2 pounds)<br /> * 3 large tomatoes, diced<br /> * 2 tablespoons couscous spices (Ras el hanout)<br /> * 1 tablespoon Harissa (this is enough to make a very spicy dish)<br /> * 2 zucchini, cut in 1/2 inch cubes<br /> * 1 small can chick peas<br /> * 12 merguez, or 1 1/2 pounds of spicy sausages<br /> * 8 cups cooked couscous<br /> <br /><br /><span style="font-weight:bold;">Method</span><br /><br />1) Heat the olive oil in a large skillet over medium heat. Add the chicken and brown it on all sides. <br /><br />2)Add two cups of water, the bouillon cubes, tomato concentrate, carrots, turnips, tomatoes, couscous spices and the harissa.<br /><br />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.<br /><br />4) Add the zucchini and chick peas, cover and continue cooking until the zucchini is tender - about 8 minutes.<br /><br />5) Meanwhile cook the merguez in a separate skillet and prepare the couscous.<br /><br />6) To serve put the cooked couscous in a large serving dish, pour the chicken and vegetables on top and add the merguez.<br /><br />Makes 8 servings. <br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TGqvYTBVpTI/AAAAAAAAAEE/x-Ap7Nst9xY/s1600/couscous-chicken.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/TGqvYTBVpTI/AAAAAAAAAEE/x-Ap7Nst9xY/s320/couscous-chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506406326371460402" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com1tag:blogger.com,1999:blog-5713326082301197733.post-19423394095498552042010-08-11T11:11:00.005-04:002010-08-11T11:28:22.578-04:00Iftar Recipes | Lebanese Dessert Aysh Al SarayaToday we feature an iftar recipe from Lebanon. It is a popular and easy to make home-made dessert in Lebanon during Ramadan.<br /><br /><center><br /><span style="font-weight:bold;">Iftar Recipe<br />Aysh Al Saraya from Lebanon</span><br /></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/TGLBAOhJvKI/AAAAAAAAADU/OkXuXMGjaBc/s1600/iftar-recipe-lebanon-aysh-sayara.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/TGLBAOhJvKI/AAAAAAAAADU/OkXuXMGjaBc/s320/iftar-recipe-lebanon-aysh-sayara.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504173904241474722" /></a><br /><br />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.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />The base: <br />1 packet of white sliced bread<br /><br />Sugar Syrup: <br />2 cups of caster sugar <br />1 cup of water <br />1 tablespoons of lemon juice <br />2 tablespoons of Rose water and blossom water<br /><br />Cream Mixture: <br />1 cup of whipping Cream <br />2 Cups of full fat milk <br />3 tablespoons of corn flour <br />4 tablespoons of caster sugar <br />2 tablespoons of rose water and blossom water<br /><br />Top Layer: <br />100g Pistachios (chopped coarsely) <br /><br /><span style="font-weight:bold;">Method</span><br /><br />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. <br /><br />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.<br /><br />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.<br /><br />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. <br /><br /><center><span style="font-weight:bold;">Try this Iftar Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TGLAdYjrBTI/AAAAAAAAADM/H37WlqzRWVI/s1600/iftar-recipe-lebanon.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/TGLAdYjrBTI/AAAAAAAAADM/H37WlqzRWVI/s320/iftar-recipe-lebanon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504173305640977714" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-55515793342380947812009-11-17T23:10:00.004-05:002009-11-18T01:19:39.239-05:00Eid Recipes | Roasted Winter Squash and Apple SoupEid 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.<br /><br />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.<br /><br />We think it would be great for an Eid soup dish. It is called the Roasted Winter Squash and Apple Soup.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><br /><span style="font-weight:bold;">Eid Recipes</span><br /><span style="font-style:italic;">Roasted Winter Squash and Apple Soup</span><br /></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SwOQ57OIrOI/AAAAAAAAADE/7efg9ov7cGo/s1600/roasted-butternut-squash-soup.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 200px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SwOQ57OIrOI/AAAAAAAAADE/7efg9ov7cGo/s320/roasted-butternut-squash-soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5405323302598651106" /></a><br /><br /><em>Ingredients:</em><br /><br />1 large winter squash (about 2 1/2 pounds), such as butternut,<br />buttercup or kabocha; peeled, seeded and cut into 2-inch pieces<br />2 medium onions, peeled and quartered<br />3 garlic cloves, peeled<br />2 tart, firm apples, peeled, cored and quartered<br />2 tablespoons extra-virgin olive oil<br />Salt and red chile powder to taste<br />4 to 5 cups vegetable broth<br /><br /><em>Method:</em><br /><br />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.<br /><br />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.<br /><br />3. Serve in warm bowls with dollops of cilantro-walnut pesto.<br /><br /><strong>Cilantro-Walnut Pesto</strong><br /><br /><em>Ingredients:</em><br /><br />1 cup walnut pieces<br />2 cups cilantro leaves, washed, drained and stemmed<br />1 green jalapeño pepper, seeded and chopped<br />1 teaspoon salt, or to taste<br />2 tablespoons cider vinegar<br /><br /><em>Method:</em><br /><br />1. Put the walnuts in a food processor and grind them fine. <br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span><br /><br /><a href="http://4.bp.blogspot.com/_J17OlUgCsE4/SRBmjm9DXpI/AAAAAAAACho/ODYxiQIUXiI/s400/tacoma3.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="http://4.bp.blogspot.com/_J17OlUgCsE4/SRBmjm9DXpI/AAAAAAAACho/ODYxiQIUXiI/s400/tacoma3.jpg" border="0" alt="" /></a><strong>Oven Roasted Butternut Squash</strong><br /></center>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-75653914369723658572009-11-10T02:32:00.005-05:002009-11-10T02:45:32.071-05:00Eid Recipes | Moroccan Meat with Olives and Preserved LemonEid 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.<br /><br />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. <br /><br />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.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><br /><span style="font-weight:bold;">Eid Recipes</span><br /><span style="font-style:italic;">Moroccan Meat with Olives and Preserved Lemon</span><br /></center><br /><br /><a href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkZl-ShqjI/AAAAAAAAAC8/cDpJoQ7eTyU/s1600-h/Moroccan_Meat_Olives_Lemons.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkZl-ShqjI/AAAAAAAAAC8/cDpJoQ7eTyU/s320/Moroccan_Meat_Olives_Lemons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402377368174176818" /></a><br /><br />Ingredients:<br /><br /> * 1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces<br /> * 1 large onion, chopped fine or grated<br /> * 2 cloves of garlic, chopped very fine or pressed<br /> * 1/3 cup olive oil<br /> * 1 tablespoon butter<br /> * 1/2 teaspoon salt<br /> * 1/2 teaspoon pepper<br /> * 1/2 teaspoon ginger<br /> * 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)<br /> * 1/2 teaspoon saffron threads, crumbled<br /> * 1/4 cup chopped parsley and cilantro<br /> * 2 1/2 cups water<br /> * 1 handful red or green olives, with pits<br /> * 1 preserved lemon, quartered and seeds removed<br /><br />Method:<br /><br />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.<br /><br />Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.<br /><br />Pressure cooker method:<br /><br />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.<br /><br />Pot method:<br /><br />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.<br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkY_yjZ-FI/AAAAAAAAAC0/v4UGItd7lhE/s1600-h/lamb_tangine_olives.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkY_yjZ-FI/AAAAAAAAAC0/v4UGItd7lhE/s320/lamb_tangine_olives.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402376712188721234" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-81362502077733996722009-11-10T02:18:00.003-05:002009-11-10T02:29:34.830-05:00Eid 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.<br /><br />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.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><br />Eid Recipes<br />Dahi Gosht (Lamb in Yogurt) Recipe<br /></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SvkWQWk8b4I/AAAAAAAAACs/aGpL1giG9Co/s1600-h/lamb_yogurt_curry.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SvkWQWk8b4I/AAAAAAAAACs/aGpL1giG9Co/s320/lamb_yogurt_curry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402373698201874306" /></a><br /><br />Ingredients:<br /><br /> * 500 gms boneless leg of lamb, cubed<br /> * 500 gms yoghurt<br /> * 1 tsp freshly ground pepper<br /> * Salt to taste<br /> * 1 tsp turmeric powder<br /> * 3 tbsps each of garlic and ginger paste<br /> * Green chillies to taste, finely chopped<br /> * 3 tbsps vegetable, sunflower or canola oil<br /> * 2 medium-sized onions, sliced<br /> * 3 tbsps garam masala (see recipe below)<br /> * 3 tsps coriander powder<br /> * 3 tsps cumin powder<br />* 4 bay leaves<br />* 500 gm can of diced tomatoes<br />* 500 ml lamb stock<br />* 3 tbsps finely chopped mint leaves<br />* 3 tbsps finely chopped coriander leaves<br />* 1” piece of ginger, julienned<br /><br />Method:<br /><br />1) Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.<br /><br />2) Marinate the lamb in this mixture for 30 minutes.<br /><br />3) Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.<br /><br />4) Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.<br /><br />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.<br /><br />6) Adjust seasoning if needed.<br /><br />7) Garnish with chopped coriander and mint and juliennes of ginger and serve.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkVQmbaJAI/AAAAAAAAACk/yCsjMv4a_Nc/s1600-h/lamb-curry.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SvkVQmbaJAI/AAAAAAAAACk/yCsjMv4a_Nc/s320/lamb-curry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402372602945217538" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-27172337342074354782009-11-10T01:39:00.004-05:002009-11-10T02:14:36.114-05:00Eid Recipes | Moroccan Saffron LambEid 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.<br /><br />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.<br /><br />This Moroccan lamb recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><br /><span style="font-weight:bold;">Eid Recipes</span><br /><span style="font-style:italic;">Moroccan Saffron Lamb Recipe</span><br /></center><br /><br /><a href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/SvkSQSrVUMI/AAAAAAAAACU/OgIKO8GkSBU/s1600-h/Moroccan_Saffron_Lamb.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/SvkSQSrVUMI/AAAAAAAAACU/OgIKO8GkSBU/s320/Moroccan_Saffron_Lamb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402369299108417730" /></a><br /><br />Ingredients:<br /><br /> * 1 1/2 kg. (about 3.3 lb.) lamb, cut into 3" or 4" pieces<br /> * 3 cloves garlic, finely chopped or pressed<br /> * 1 1/2 teaspoons salt<br /> * 1 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)<br /> * 1/2 teasooon saffron threads, crumbled<br /> * 1/4 teaspoon ginger<br /> * 1/4 teaspoon pepper<br /> * 4 tablespoons butter<br /> * 2 tablespoons olive oil<br /> * 1 small bunch cilantro, tied into a bouquet<br /><br />Preparation:<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SvkSrQxUsuI/AAAAAAAAACc/nIRvyd8_-IM/s1600-h/lambtagine.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SvkSrQxUsuI/AAAAAAAAACc/nIRvyd8_-IM/s320/lambtagine.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402369762453140194" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-40373444949786226102009-09-19T01:35:00.004-04:002009-09-19T01:44:52.271-04:00Eid Recipes | Shish Barak from LebanonEid ul Fitr 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.<br /><br />Today, we feature a popular Lebanese main dish recipe that would be great for an Eid dessert dish. It is called the Shish Barak. This meat dish is very popular during Eid in Lebanon. <br /><br />Shish Barak is Small Lebanese meat patties, cooked and served in a yogurt sauce made with garlic & onion, served with rice. The unusual flavor comes from the combination of garlic and coriander.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><strong>Eid Recipes</strong><br /><em>Shish Barak</em><br /></center><br /><br /><a href="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/SrRucBsUF-I/AAAAAAAAACE/n8eLN3RTVok/s1600-h/shish_barak.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 286px;" src="http://3.bp.blogspot.com/_l6Y4Ur8dKd4/SrRucBsUF-I/AAAAAAAAACE/n8eLN3RTVok/s320/shish_barak.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383048882384279522" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 cup ground meat<br />1 cup chopped onion<br />1/4 cup pine nuts<br />1/2 cup samneh (or butter)<br />1 tsp. salt<br />1/4 tsp. pepper<br />6 cloves of garlic<br />1/2 tsp. chopped kizbara (coriander)<br /><br /><span style="font-weight:bold;">Dough Method</span><br /><br />1) Prepare a dough with 1 1/2 cups bread flour, half cup shortening, 1 tsp. salt and half cup cold water. Knead lightly and roll out a thin sheet on floured board.<br /><br /><span style="font-weight:bold;">Stuffing Method</span><br /><br />2) Fry onions, pine nuts and meat lightly. Season and mix well.<br /><br /><span style="font-weight:bold;">Next</span><br /><br />3) Cut the dough into circles not larger than two inches in diameter.<br /><br />4) Put a teaspoon of stuffing on each and fold over. Press edges together firmly. <br /><br />5) Now bend the half circle so that both ends meet.<br /><br />6) Place on a tray and dry in a slow oven for 15 minutes. Heat one recipe of cooked laban (yogurt) and simmer the shish barak until the dough seems cooked. <br /><br />7) Crushed garlic, salt and kizbara should be fried separately and gently in a small amount of samneh to enhance their flavors. <br /><br />8) If fresh kizbara is not on the market, use the dried or substitute a few pounded seeds. Add to laban and simmer. <br /><br />9) Serve tepid with rice.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRvo4aXSUI/AAAAAAAAACM/01bHhDsdCgQ/s1600-h/shish_barak2.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRvo4aXSUI/AAAAAAAAACM/01bHhDsdCgQ/s320/shish_barak2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383050202742999362" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-50445631712187993052009-09-19T01:16:00.004-04:002009-09-19T01:23:54.913-04:00Eid Recipes | Dukkah from EgyptEid ul Fitr 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.<br /><br />Today, we feature a popular Egyptian spice-nut recipe that would be great as accompaniment for an Eid dessert dish. It is called the Dukkah.<br /><br />Dukkah, Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.<br /><br />Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.<br /><br />This Eid recipe is a must try for you!<br /><br /><center><span style="font-weight:bold;">Eid Recipes</span><br /><span style="font-style:italic;">Dukkah</span><br /></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRqTTzZ8NI/AAAAAAAAAB0/s5EmLUf4q1A/s1600-h/Dukkah.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRqTTzZ8NI/AAAAAAAAAB0/s5EmLUf4q1A/s320/Dukkah.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383044334580527314" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />¾ cup sesame seeds<br />½ cup pine nuts<br />½ cup coriander seeds<br />½ tsp ground cumin<br />½ tsp salt<br />½ tsp chilli powder<br />½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1) In a large frying pan combine pine nuts and coriander seeds over medium-high heat. <br /><br />2) When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.<br /><br />3) Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.<br /><br />4) Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.<br /><br /><center><span style="font-weight:bold;">Eid Recipe | Dukkah with Bread</span> </center><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRqsRaxdmI/AAAAAAAAAB8/q02I1938tgw/s1600-h/dukkah2.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 320px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRqsRaxdmI/AAAAAAAAAB8/q02I1938tgw/s320/dukkah2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383044763437069922" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-22951973561079264672009-09-19T01:00:00.004-04:002009-09-19T01:07:47.140-04:00Eid Recipes | Turkish Delights from TurkeyEid ul Fitr 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.<br /><br />Today, we feature a popular Turkish dessert recipe that would be great for an Eid dessert dish. It is called the Turkish Delights. This dessert is very popular during Eid in Turkey. It is served to visiting guests. <br /><br />This Eid recipe is a must try for you!<br /><br /><center><strong>Eid Recipes</strong><br /><em>Turkish Delights</em><br /></center><br /><br /><a href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SrRmeh5fZBI/AAAAAAAAABk/rW7ihIPtZPM/s1600-h/Turkish_Delight.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SrRmeh5fZBI/AAAAAAAAABk/rW7ihIPtZPM/s320/Turkish_Delight.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383040129296196626" /></a><br /><br />Delicious and Easy Turkish Delight.<br />Makes about 50 pieces<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1/4 cup powdered halal gelatin<br />2 cups caster sugar<br />3/4 cup cornflour<br />1 1/3 cups icing sugar mixture<br />1/4 teaspoon cream of tartar<br />1/2 teaspoon rosewater<br />1 to 2 drops red food coloring<br />1/2 cup pistachio kernels, roughly chopped<br />75g milk chocolate, chopped<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1) Lightly grease a 4cm-deep, 17.5cm x 27.5cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.<br /><br />2) Place 2 1/2 cups hot water in a large heatproof, microwave-safe bowl. Sprinkle gelatin over water. Using a fork, whisk until halal gelatin dissolves. Stir in caster sugar. Microwave, uncovered, on high (100%) for 5 minutes. Stir well. Microwave, uncovered, on high (100%) for a further 4 to 5 minutes or until mixture is thick and syrupy.<br /><br />3) Whisk cornflour, icing sugar and cream of tartar into gelatin mixture. Microwave on high (100%) for 3 minutes. Stir in rosewater, food coloring and pistachios. Pour into prepared pan. Refrigerate until firm.<br /><br />4) Remove Turkish delight from pan. Using a hot knife (To heat knife, hold under hot, running water for 1 minute or stand in a jug of hot water for 1 minute), cut into 3cm squares. Remove squares to a new sheet of baking paper.<br /><br />5) Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Pipe chocolate over squares. Stand at room temperature until set. Serve.<br /><br />6) Store Turkish delight in an airtight container in the fridge for up to 3 days.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a href="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SrRm-K2dlSI/AAAAAAAAABs/Arh5I6G0fGk/s1600-h/turkish-delight1.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_l6Y4Ur8dKd4/SrRm-K2dlSI/AAAAAAAAABs/Arh5I6G0fGk/s320/turkish-delight1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383040672865293602" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-347224303712338592009-09-19T00:46:00.004-04:002009-09-19T00:55:13.486-04:00Eid Recipes | Katayef from Saudi ArabiaEid ul Fitr 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.<br /><br />Today, we feature a popular Saudi Arabia dessert recipe that would be great for an Eid dessert dish. It is called the Katayef. This dessert is very popular during Eid in Saudia Arabia. It is served to visiting guests. <br /><br />This Eid recipe is a must try for you!<br /><br /><center><strong>Eid Recipes</strong><br /><em>Katayef</em><br /></center><br /><br /><a href="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/SrRjGOl39vI/AAAAAAAAABU/r01jYePvWF8/s1600-h/katayef.gif" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_l6Y4Ur8dKd4/SrRjGOl39vI/AAAAAAAAABU/r01jYePvWF8/s320/katayef.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5383036413261903602" /></a><br /><br />Katayef is the traditional sweet that is made during the Holy month of Ramadan and Eid.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />6 cups of flour<br />1 teaspoon of yeast (ferment)<br />6 cups of milk<br />3 cups of fresh Kushta cream<br />3 cups of home made kushta<br />3 cups of minced walnut<br />1 cup of powdery sugar<br />1 tablespoon of rose water<br />2 tablespoons of orange-flower water<br />1/2 cup of lemon jam<br />1/2 cup of fine pistachio<br />6 cups of frying oil<br />3 cups of Syrup<br /><br /><span style="font-weight:bold;">Method</span><br /><br />1) Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.<br /><br />2) Keep it aside until it gets double the size.<br /><br />3) Fill the pouring bad (that has a steel head) with part of the dough.<br /><br />4) Start pouring small circles on a steel pan you have put on the fire. You can make the circles as big or as small as you like.<br /><br />5) After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.<br /><br />6) Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.<br /><br />7) Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .<br />Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.<br /><br />8) Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.<br /><br />9) Fry the filled Kateyef with the oil until it gets a golden color.<br /><br />10) Take them out and put them in the Syrup for few minutes.<br /><br />11) Take them out of the Syrup and serve them hot.<br /><br /><center><span style="font-weight:bold;">Try this Eid Recipe Today!</span></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRkALcmCDI/AAAAAAAAABc/mEB4WM9Feac/s1600-h/katayef1.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrRkALcmCDI/AAAAAAAAABc/mEB4WM9Feac/s320/katayef1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383037408850085938" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0tag:blogger.com,1999:blog-5713326082301197733.post-70529198601381369192009-09-18T13:33:00.004-04:002009-09-18T13:43:28.431-04:00Eid Recipes | Eid Cookies from MalaysiaEid ul Fitr 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.<br /><br />Today, we feature a popular Malaysian dessert (Eid Cookies) recipe that would be great for an Eid dessert dish. It is called the Pineapple Tarts. This cookie is very popular during Eid. It is served to visiting guests. <br /><br />This Eid recipe is a must try for you!<br /><br /><center><strong>Eid Recipes</strong><br /><em>Walnut and Coconut Cake</em><br /></center><br /><br /><a href="http://2.bp.blogspot.com/_KuXfHukMZSc/Rr1IL9vnr-I/AAAAAAAAAFE/l-S3sl_ALTc/s400/TARTMAK.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_KuXfHukMZSc/Rr1IL9vnr-I/AAAAAAAAAFE/l-S3sl_ALTc/s400/TARTMAK.JPG" border="0" alt="" /></a><br /><br /><strong>Ingredients</strong><br /><br /><em>Pastry</em><br /><br />150g flour<br /><br />l/4tsp salt<br /><br />2 tbsp corn flour<br /><br />100g butter or margarine<br /><br />1 1/2 tbsp icing sugar<br /><br />1 egg yolk<br /><br /><em>Jam</em><br /><br />250g grated pineapple<br /><br />150g sugar<br /><br />1 tbsp lemon juice<br /><br /><strong>Method</strong><br /><br />1) Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk to form a dough.<br /><br />2) Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour.<br /><br />3) Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top.<br /><br />4) Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.<br /><br /><center><strong>Try this Eid Recipe Today!</strong></center><br /><br /><a href="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrPGomi5l7I/AAAAAAAAABM/8rt9A8OZzJI/s1600-h/pineapple_tarts.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_l6Y4Ur8dKd4/SrPGomi5l7I/AAAAAAAAABM/8rt9A8OZzJI/s320/pineapple_tarts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5382864380481869746" /></a>Islamichttp://www.blogger.com/profile/12047765532404119725noreply@blogger.com0