Vegetarian Iftar Recipes

Vegetarian Iftar Recipes for Muslim Vegetarians

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

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

Vegetarian Iftar Recipes

Moroccan Vegetarian Harira

Tunisian Leblebi (a chickpea soup)

Lebanese Hummus (appetizer)

Indian Naan Bread

Lebanese Fattoush (salad)

Egyptian Kosherie (main dish)

Syrian Qatayef Asafiri (dessert)

Dates Squares (dessert)

Pakistani Sherbet (drink)

Iftar Recipes | Gulf Bahrain Mechwi Jader

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


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




Ingredients

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

Spices for the meat

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

Spices for rice cooking:

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

Method

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

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

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

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

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

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

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

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

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

Eid Recipe | Lontong 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 Eid recipe from Malaysia. It is called the Lontong. The lontong is made of compressed rice that is then cut into small cakes, and cooked in a broth with lots of vegetables. It is a healthy dish suitable for people of all ages.

Eid Recipe
Lontong




Serves 4

Ingredients:
60ml cooking oil
10 pieces compressed rice ketupat, from the store and cook according to packet instructions.
2½ cups (625ml) water
2 cups (500ml) coconut milk (extracted from 1 coconut)
1 teaspoon salt or to taste

Ingredients A: Spice paste
8 shallots (80g), peeled and sliced
6 cloves garlic (30g), peeled and sliced
2cm fresh turmeric root (25g), skinned and sliced
7 stalks dried chilli (5g), soaked in hot water until soften

Ingredients B:
1carrot (130g), cut into wedges
50g long beans, cut into 3cm lengths
1 long brinjal (100g), sliced
1 packet tempe "fermented soya bean cake" (100g), cut into 1cm slices
3 leaves cabbage (100g), cut into 3cm squares
50g glass noodles, soaked in water to soften

Method:
1) Using an electric blender, finely grind spice paste ingredients adding some water to move the blades if necessary.

2) Heat oil in a wok over medium heat, add spice paste and sauté till fragrant, stirring continuously. This will take about 5 - 8 minutes.

3) Add in 2 ½ cups water and bring gravy to a boil.

4) Add in Ingredients B except the glass noodles. Once vegetables are tender, add in coconut milk and the glass noodles, bring to a quick boil, stirring continuously as coconut tends to curdle if not stirred at this stage.

5) Season to taste with salt and serve lontong with some compressed rice "ketupat".

To serve:
Place a few pieces of compressed rice "ketupat" in a bowl, ladle hot lontong over and top with a dollop of prawns sambal for that extra kick.

Note: You can buy ketupat (rice compressed cakes) from supermarkets. Soak ketupat in water for 5-10 minutes and wash in several changes of water. Bring a pot of water to a boil, add in washed ketupat and cook over low heat for 45 minutes. Drain in colander. Leave to cool before cutting into cubes.


Compressed Rice Cakes