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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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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Eid Recipes | Dukkah from Egypt

Eid 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.

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.

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.

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.

This Eid recipe is a must try for you!

Eid Recipes
Dukkah




Ingredients

¾ cup sesame seeds
½ cup pine nuts
½ cup coriander seeds
½ tsp ground cumin
½ tsp salt
½ tsp chilli powder
½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

Method

1) In a large frying pan combine pine nuts and coriander seeds over medium-high heat.

2) When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.

3) Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.

4) Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.

Eid Recipe | Dukkah with Bread

Eid Recipes | Turkish Delights from Turkey

Eid 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.

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.

This Eid recipe is a must try for you!

Eid Recipes
Turkish Delights




Delicious and Easy Turkish Delight.
Makes about 50 pieces

Ingredients

1/4 cup powdered halal gelatin
2 cups caster sugar
3/4 cup cornflour
1 1/3 cups icing sugar mixture
1/4 teaspoon cream of tartar
1/2 teaspoon rosewater
1 to 2 drops red food coloring
1/2 cup pistachio kernels, roughly chopped
75g milk chocolate, chopped

Method

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.

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.

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.

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.

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.

6) Store Turkish delight in an airtight container in the fridge for up to 3 days.

Try this Eid Recipe Today!

Eid Recipes | Katayef from Saudi Arabia

Eid 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.

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.

This Eid recipe is a must try for you!

Eid Recipes
Katayef




Katayef is the traditional sweet that is made during the Holy month of Ramadan and Eid.

Ingredients

6 cups of flour
1 teaspoon of yeast (ferment)
6 cups of milk
3 cups of fresh Kushta cream
3 cups of home made kushta
3 cups of minced walnut
1 cup of powdery sugar
1 tablespoon of rose water
2 tablespoons of orange-flower water
1/2 cup of lemon jam
1/2 cup of fine pistachio
6 cups of frying oil
3 cups of Syrup

Method

1) Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.

2) Keep it aside until it gets double the size.

3) Fill the pouring bad (that has a steel head) with part of the dough.

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.

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.

6) Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.

7) Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
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.

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.

9) Fry the filled Kateyef with the oil until it gets a golden color.

10) Take them out and put them in the Syrup for few minutes.

11) Take them out of the Syrup and serve them hot.

Try this Eid Recipe Today!

Eid Recipes | Eid Cookies from Malaysia

Eid 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.

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.

This Eid recipe is a must try for you!

Eid Recipes
Walnut and Coconut Cake




Ingredients

Pastry

150g flour

l/4tsp salt

2 tbsp corn flour

100g butter or margarine

1 1/2 tbsp icing sugar

1 egg yolk

Jam

250g grated pineapple

150g sugar

1 tbsp lemon juice

Method

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.

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.

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.

4) Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.

Try this Eid Recipe Today!

Eid Recipe | Walnut and Coconut Cake

Eid 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.

Today, we feature a popular Arabian Gulf dessert (cake) recipe that would be great for an Eid dessert dish. It is called the Walnut and Coconut Bread Cake.

This Eid recipe is a must try for you!

Eid Recipes
Walnut and Coconut Cake




Ingredients

For Cake

1 cup whole wheat flour.
1 cup white flour.
1/2 cup sugar.
1 Tablespoon baking powder.
1/2 teaspoon baking soda.
1/4 teaspoon salt.
3 Tablespoons shredded coconut.
1 egg.
1/4 cup low fat yogurt.
1/4 cup low fat milk.
1 teaspoon vanilla extract.
2 Tablespoons oil.

Coconut & Walnut Topping

1/3 cup walnut.
3 Tablespoons shredded coconut.
1/4 cup low fat cream cheese.
Vanilla powder or vanilla extract.
3 Tablespoons oat.
2 Tablespoons sugar.
1 Tablespoon sugar for sprinkling.

Method

1) Mix all cake Ingredients & press the mixer onto a 9-inch glass pie plate, press firmly into the edges.

2) Mix all topping Ingredients then sprinkle the mixer over the cake to cover completely.

3) Sprinkle 1 Tablespoon of sugar on the top.

4) Bake for 18 minutes at 350 F, & another 10 minutes at 375 F.

Try this Eid Recipe Today!

Eid Recipe | Arabian Mamool Cookies

Eid 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.

Today, we feature a popular Arabian dessert recipe that would be great for an Eid dessert. It is called the mamool. The Mamool is a pastry that is made with dates filling. Arabs love their sweet date-filled pastry called the mamool. And you will to when you try them out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Mamool - Date Pastry




INGREDIENTS

flour 1 kg.
butter 6 tbsp
shortening 6 tbsp
yeast 1 tbsp
water 1\2 cup
milk 1 cup
fennel root 1\2 tsp
nigella 1\2 tsp
mahlab 1\2 tsp
kamiryhat 1\2 tsp
ground sesame seeds 4 tbsp
icing sugar for decoration

Ingredients For Stuffing

roasted sesame seeds 1 1\2 cup
ground cardamom 1 tsp
shortening 3 tbsp
soft dates 1 kg

Stuffing Method

1) Remove the seeds from the dates.

2) Add shortening and ground cardamoms and mix well.

3)Shape the date mixture into walnut sized balls then coat with the roasted sesame seeds and keep aside.

4) Shape the dough into egg sized balls.

5) Then flatten into rounds with the palms of your hands.

6) Put the date balls onto half of each circle.

7) Moisten edges of the dough with mixture of egg and 1 teaspoon of water.

8) Fold in half, seal edges by pressing with fork.(Alternatively use a dough press.

9) Dough press can easily be found at local shops). If using dough press , the dough must over hang the edge of the press.

10) Place a date ball in the centre of the dough, fold over the dough overhang, close the dough press firmly to seal the dough.

11) Tap on a wooden surface to remove.

12) Grease a baking tray and arrange stuffed dough on it.

13) Bake in a 375F oven for about 10-15 minutes or until brown.

14) Allow to cool and sprinkle icing sugar on top and serve.

METHOD

1) Mix the yeast with the sugar and warm water and put aside to ferment.

2) Place flour in a large bowl, add spices and ground sesame seeds.

3) Meanwhile melt the shortening and butter in a small sauce pan over low heat.

4) Pour the melted butter onto the flour mixture and rub with your finger tips until it resembles fine bread crumbs.

5) Add the yeast and milk to the flour mixture and mix thoroughly to a soft dough.

6) Cover and leave aside for about 20 minutes.

Try this Eid Recipe Today!

Eid Recipe | Cinnamon Rolls from USA

Eid 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.

Today, we feature a popular American dessert recipe from USA that would be great for an Eid dessert. It is called the cinnamon rolls. Americans love their sweet sugary cinnamon rolls - and you will to when you try them out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Cinnamon Rolls




Recipe courtesy of LogicGirl

Ingredients

Dough:

1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 1/4 teaspoon salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

1/2 cup brown sugar
1 Tbsp. ground cinnamon
2 Tbsp. unsalted butter

Topping:

3/4 cup brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 1/2 cups (6 ounces) chopped pecans

Method

1) Making the Dough

In the bowl, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. You can use an electric mixer to mix till blended. I however used a spoon to do the mixing. Later on I used my hands to knead the dough. Slowly incorporate the remaining 1 cup of flour. Knead the dough until smooth and slightly sticky (adding a little more flour if too wet). Shape the dough into a ball and place in a large bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2) Making the Filling

Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Then roll dough out into a rectangle shape. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into slices.

Place dough slices, flat side down. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate for several hours. I left mine overnight and baked them the next day.

3) Baking and Making the Topping

In a saucepan, combine brown sugar, butter, honey over low heat; stir until sugar and butter are melted.

Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Pour some of the topping mixture on the buns. Sprinkle the pecans. Be sure to use only what is necessary to allow the pecans to stick onto the cinnamon rolls. Leave the rest of the topping mixture for later use. Bake cinnamon rolls until golden, 30 to 35 minutes. Remove pan from oven and immediately pour the topping over the cinnamon rolls. Let cinnamon rolls cool slightly and serve warm.

Note: The original recipe had called for the topping mixture to be poured onto the un-cooked cinnamon rolls, and then refrigerated overnight. The rationale for that is that the melted butter and brown sugar mixture will harden onto the cinnamon rolls in the refrigerator and then melt when baked. However, the melted butter and sugar can also harden when placed in the oven for too long. Then instead of gooey sweet cinnamon rolls, you will end up with hardened toppings. My method of adding the topping mixture at the end - immediately after you remove from the oven - ensures that the cinnamon rolls are moist and sweet.

Also, the original recipe had called for pouring all of the topping mixture and pecans onto the baking pan, AND then placing the sliced un-cooked cinnamon rolls on them. The idea is is invert the cinnamon rolls into a dish after baking, so that the pecans and topping mixture is on top. But this inversion method is risky business - imagine overturning a hot baking pan - piping hot topping mixture may slip onto your toes, and other parts of your body. My method avoids this risky step.

Try it and see if it works for you too :)

Try this Eid Recipe Today!

Eid Recipe | Klaicha Dessert from Iraq

It is common when you visit a Muslim home to celebrate the end of Ramadan (Eid al Fitr) to be served with varieties of desserts, like cookies and cakes, along with tea and coffee.

In Iraq, a popular pastry called the klaicha, a date-filled pastry, is made during Eid.

Today, we feature this recipe below. Try making it for your Eid celebration!

Eid Recipe
Klaicha(Date Filled Pastry)




Recipe makes 25 cookies

Ingredients for Pastry

2 cups (260 grams) unbleached all-purpose flour, fluffed, scooped and leveled into measuring cups
1/2 teaspoon ground cardamom, optional
11 tablespoons unsalted butter, cold and cut into 1/2 inch chunks
3 tablespoons orange juice (or 2 teaspoons orange flower water and the remainder water)

Ingredients for Date Filling

8 ounces whole, pitted, dates (about 1/2 cup, packed)
1/2 teaspoon cinnamon
2 teaspoons melted unsalted butter

Method

Place the flour in a processor bowl. Add the cardamom, if using it. Scatter the butter on top of the flour. Pulse-process until the butter is cut into the flour to resemble coarse meal.

Sprinkle the orange juice over the flour. Process until the dough forms a ball. It should be very soft and moist.

Remove it from the processor, wrap in plastic wrap, and set aside, at room temperature, for 1 hour.

While the dough is resting, make the date filling. If the dates are very soft, they can be processed without cooking them. Place them in the processor, add the cinnamon, and process until finely chopped. Add the butter, and pulse-process to incorporate (if you continually process instead of pulse-process, the paste gets very soft, and changes to an unpleasant color). If you have miscalculated the moistness of your dates, and feel they need to be softer, remove the metal blade and set the processor bowl in a microwave. Heat on medium-high for up to 2 minutes. Pulse-process again to smooth out the paste. Set aside.

Preheat the oven to 350°F., with the shelves in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper.

Divide the dough into 30 balls. Press your thumb into the center of each ball to form a cavity. Form the dough into a little “pot” with the sides being about 1/16th inch thick. If the dough flattens while you are trying to make the pot, knead in a little bit of flour. If the dough is a little too sticky, sprinkle the work table and your hands with a little flour and then work the dough. Fill each pot about three-quarters full with a rounded half-teaspoonful of filling. Press the dough to seal in the filling and then roll the dough between your hands to form a flattened ball.

To make the characteristic design in the cookies, you will need a special mold. An alternative is to score the balls with fork, or to use some sort of makeshift mold.

Set cookies on the parchment lined sheets and bake for 18 to 22 minutes, until lightly browned.

Iftar Recipe | Ramadan Dessert from Iran

Today we feature an iftar recipe from Iran. It is a popular Persian dessert in Iran during Ramadan. The Zolbia Bamieh is one of the favorite deserts in Iran. It is made of starch, yogurt, flour, saffron, oil, and rose water.

Iftar Recipe
Zolbia Bamieh from Iran



Ingredients
(4 servings)

starch, 500 grams
yogurt (non-skim), 150 grams
sugar, 200 grams
cooking oil
rose-water, 2-3 spoons

Method

1) Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the
mixture is even and smooth.

2) Heat oil in a pan until hot.

3) Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

4) Mix well sugar, rose-water, and a glass of water.

5) Heat until water comes to a boil, and the syrup thickens. Remove from heat.

6) Soak zolbia in the syrup for about 5 minutes, then serve.

Try this Iftar Recipe Today!