10 Best Ramadan Recipes

Ramadan and Food:

Here are 10 delicious recipes to prepare for Iftaar – the meal that breaks the fasting during the month of Ramadan.

10 Best Recipes that are good for Ramadan:

1. Kibbeh Recipe- These are small fried dumplings that are stuffed with meat.

Ingredients:

½ pound bulgur
3 cups cold water

2 Onions (medium) – chop 1 finely, 1 coarsely
2 pounds of lean ground beef or lamb – divided
1 ½ tsp of kosher salt – divided
1 ¼ tsp freshly ground pepper – divided
2 tsps of Olive Oil
½ cup of roasted pine nuts – this is optional
1 tsp of ground all spice
¼ tsp ground cumin
Vegetable oil – used for frying
Lemon wedges – used for garnish

How to prepare:

Soaking the Bulgur – Steps

Get all your ingredients.
Put your bulgur wheat into a medium-sized bowl and add water.
Soak the bulgur in water for 30 minutes.
Place the bulgur into a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.

How to prepare the fine Kibbeh dough – Steps:

Mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon salt, and 1 teaspoon pepper, and stir well to combine the ingredients.
Process the mixture in batches in the food processor. The process to a sticky, smooth, dough-like consistency. Repeat the procedure until all the beef/ lamb mixture has been processed.

How to prepare the coarse Kibbeh stuffing – Steps:

Add the olive oil and the finely chopped onion in a non-stick pan over medium-high heat and cook until the onions are translucent for about 2 minutes.
Throw in the remaining meat and break it apart with a wooden spoon until all the ingredients are combined. Throw in all the spices and the remaining 1 tsp salt and the ¼ tsp pepper, as well as the cumin, and mix well.
Remove from the heat when the meat is cooked, let it cool off for 10 minutes.

How to Assemble the Kibbeh- Steps:

Dampen your hands and take an egg-sized amount of raw and meat mixture and roll it into a ball.
Take your index finger and poke a hole in the middle of the ball- this is the pocket for the filling.
Put the cooked filling in and pinch of the ball closed.
Roll the ball into a football by pinching the ends.

Throw 4 cups of oil into a deep frying pan and set the heat to 350F
Fry the Kibbeh in batches until golden brown for about 5 minutes.
Use a paper towel to drain the excess oil.
Serve them hot

2. Keema Samosa Recipe- These are fritters that are filled with mutton mince and a blend of spices.

Ingredients:

200gm minced meat
1 tsp ginger paste
1 ½ tsp garam masala powder
2 tbsp mint leaves
4 finely chopped green chili
1 cup of refined oil
3 cups all-purpose flour
1 tsp garlic paste
2 tbsp chopped coriander leaves
1 finely chopped onion
1 tbsp yogurt (curd)
Salt as required

How to prepare the dough – steps:

Knead a stiff dough using the all-purpose flour and 4 tbsps of oil and salt
Allow the dough to rest for 40-50 minutes
Use the dough to make 20 medium-sized balls

Take a dough ball and roll it into a chapati
Put a tawa on medium flame and let it heat up
Once the tawa is hot enough roast the chapati bread on one side only.
Cut each chapati into two halves like a half-moon

Use a little water to make a thick paste of 2 tbsps
Throw oil in a frying pan and add the onions, chilies, and garlic, and ginger paste, then add in the minced meat and salt for flavor and fry on low heat.
Once that is done cooking, add in the garam masala, the yogurt, coriander, and mint leaves and cook a little more until well done.
Take off the flame and let it cool.

Fold each half of the chapati into a cone and fill it with the mince, then close the open side with the flour paste.
Using the rest of the chapatis in the same way as above

Using a kadhi on medium heat and put oil in it
Deep fry the samosa’s once the oil is hot

3. Shorba Recipe- A gravy made for Biryani.

Ingredients:

2 tbsp. Oil
1 large onion thinly sliced
2 medium tomatoes cubed
2 green chilies slit
¾ tsp ginger garlic paste
½ tsp salt
¼ tsp turmeric
4 tbsp. coconut (fresh grated)
3 tsp mint finely chopped
1 tsp red chili powder
1 tsp biryani masala powder
1 ½ to 2 cups water or stock
1 ½ tbsp. curd
1 small bay leaf

1 strand mace
3 green cardamoms
2 petals star anise
3 cloves
1-inch cinnamon
½ tsp caraway seeds

How to prepare the Biryani Gravy:

Use 1 tsp of oil and throw onions, chilies into a pan. Fry onions until they turn a little brown
Throw in the garlic paste and simmer until you can smell the ingredients coming together
Then add tomatoes and salt, fry until all the food in the pan are mushy
Grated coconut needs to be thrown into the mix. Fry all of this for 3-5 minutes. Do not burn the mixture and set it aside to cool.

Using the same pan, add oil and heat it, then throw in the dry spices, keep frying until you get a nice smell. Be sure not to burn the spices.
Add mint and simmer for a minute
Pour the ground mix and add red chili powder, masala powder, and turmeric.
Add the yogurt when the mixture begins to boil and simmer for at least 10 minutes

4. Afghani Bolani Recipe- A stuffed flatbread that originated in Afghanistan.

Ingredients:

Flour (350g) 3 cups
Vegetable Oil 2 tbsp
Potatoes (500g) 1 pound
Green onions, 1 cup, chopped
Parsley 1 cup, chopped
Sumac 1 tsp
Chili Flakes 1 tsp red
Olive oil 2 tbsp
Salt 2 tsp, divided
Black pepper ½ tsp
Oil for frying
Warm water 1 cup (240 ml)

How to make Afghani Bolani – steps:

Wash the potatoes and then using a fork, poke holes into them.
Place them into the microwave on high for 10 minutes
Once the potatoes are soft, let them cool.
Peel and place them into a bowl
Add salt, black pepper, sumac, and chili flakes and mix
After that, add olive oil, parsley, and green onions
Mash and mix all the ingredients in the bowl
In a separate bowl, add flour, a pinch of salt and warm water, and olive oil
Mix these and knead until smooth and sticky dough balls form
Let the dough rest for 30 minutes
Cut the dough into 6 portions, and roll each ball into a circle
Spread the potato filling over the ½ of the dough, leaving a 1/2-inch border along the edge
Spread water along the edge of the dough and then fold the empty half into a half-moon shaped Bolani
Pinch the edges to close
Heat Vegetable oil in a deep-sided skillet
Fry each Bolani for 2-3 minutes per side – until it is cooked lightly brown

5. Haleem Recipe- A rich and delectable mutton stew.

Ingredients:

½ tsp lamb (boneless)
150 gms moong dal (washed)
50 gms dal chana
100 gms wheat (broken)
500 ml desi ghee
10 cloves
4 Bay leaves
1 gms saffron
30gms green
Chilly paste
10gms turmeric powder
6 gms garlic paste
50gms ginger – grated
150 gms onions, fried
3-4 liter lamb stock
Salt (taste)

How to prepare Haleem – steps:

For 2 hours, wash and soak the broken wheat and lentils
Add ghee, and whole spices – cloves, bay leaves, and cardamom to temper it.
Once the spices start crackling
Add in the grated ginger and garlic paste until the color turns brown
Add in the lamb with all the spices – saffron, green chili paste, turmeric powder and cook it until half did and add fried onions
After draining the lentils, add it to the lamb and add lamb stock – add salt as well
Cook until the lamb is tender, and the consistency is thick

6. Ful Medames Recipe- This is a traditional Egyptian breakfast of dried fava beans.

Ingredients:

Soak 2 cups of unpeeled small Egyptian fava beans overnight
Salt
1/3 cup of chopped flat-leaf parsley
Extra virgin olive oil
3 lemons – quartered
Salt and pepper
4-6 cloves garlic- crushed
Chili – pepper flakes
Cumin

How to prepare – steps:

Cook the drained beans in a fresh portion of unsalted water in a pan with the lid on until they are tender.
Keep adding water the beans are covered and add salt once they are soft
Once the beans are soft – let the liquid reduce
Serve the beans in soup bowls and sprinkle some chopped parsley

7. Steak Kebabs Recipe

Ingredients:

¼ cup of olive oil
¼ cup soy sauce
1 ½ tbsp fresh lemon juice
1 ½ tbsp red wine vinegar
2 ½ tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon
1 tbsp minced garlic
1 tsp freshly ground black pepper
1 ¾ lb Sirloin steak – cut into 1 ¼ inch pieces
8 oz button or cremini mushrooms – halved unless small keep whole
3 small bell peppers (1 red, 1 green, 1 yellow) – cut into 1 ¼ inch pieces
1 large red onion diced into chunks
1 tbsp olive oil
Salt and freshly ground black pepper
½ tsp garlic powder
10 wooden skewer sticks soaked in water for at least 30 minutes

How to prepare kebabs – steps:

Whisk all the marinade ingredients together in a bowl
Place the steaks into a gallon-sized resealable bag and pour the marinade over the steaks then seal the bag and press out the excess air while massaging the marinade thoroughly over the steaks
Put in the fridge and marinate for 3-6 hours
Preheat the grill to 425 degrees
Cut vegetables and drizzle oil
Use garlic powder to sprinkle veggies and use salt and pepper
Layer the steak and veggies onto skewer sticks
Using an oil brush, the grill lightly and place the kebabs on the grill for 8-9 minutes

8. Beguni Recipe- Gram flour batter coated brinjal fritters.

Ingredients:

2 medium brinjals
1 cup gram flour
3 tbsp rice flour
¼ tsp turmeric powder
1 tsp red chili powder
Salt
1/3 tsp Nigella seeds
Pinch of bi-carb soda
1 tsp black salt
1 tbsp hot oil (to add in batter)
¾ cup water
Cooking oil for deep fry

How to prepare – Steps:

Remove stem, wash, and pat the brinjal dry
Slice brinjals into thin slices
In a bowl add besan, rice flour, salt, chilli powder, turmeric, poppy seeds, soda, and nigella seeds.
Mix all ingredients and add water to get a thick consistency
Whisk to avoid lumps
Heat oil for deep frying
Once the oil is hot – take 1 tbsp of the hot oil and mix it into the batter
Dip brinjal slices on both sides in batter and deep fry
Cook in batches – to avoid overloading pan
Fry on medium – both sides until golden brown
Once done, drain on a paper towel to absorb oil

9. Dahi Vada Recipe- Lentil dumplings that are soaked in a yogurt sauce.

Ingredients:

Soak 1 cup of black lentils overnight/ 4-5 hours
Drain all the water and grind the lentils
Add ½ tsp chopped green chilies, 1 tsp chopped ginger. 1 tsp cumin seeds, 1 pinch of hing and salt as needed
Add ¼ -1/2 cups of water to grind the mixture
Whip the batter for 2-3 mins
Fry the batter until golden
Place on paper towels to absorb excess oil

10. Fouttash Recipe (Salad)

Ingredients:

1 large lettuce
1 large vine-ripe tomato
2-3 persian cucumbers
½ large green peppers
5 radishes (diced)
2 green onions – chopped
¼ cup fresh chopped parsley
3 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
1tsp sumac
1 tsp pomegranate molasses
½ tsp dried mint
½ kosher salt
Black pepper

10 Best Ramadan Recipes

Ramadan and Food:

Here are 10 delicious recipes to prepare for Iftaar – the meal that breaks the fasting during the month of Ramadan.

10 Best Recipes that are good for Ramadan:

1. Kibbeh Recipe- These are small fried dumplings that are stuffed with meat.

½ pound bulgur

3 cups cold water

2 Onions (medium) – chop 1 finely, 1 coarsely

2 pounds of lean ground beef or lamb – divided

1 ½ tsp of kosher salt – divided

1 ¼ tsp freshly ground pepper – divided

2 tsps of Olive Oil

½ cup of roasted pine nuts – this is optional

1 tsp of ground all spice

¼ tsp ground cumin

Vegetable oil – used for frying

Lemon wedges – used for garnish

How to prepare:

Soaking the Bulgur – Steps

Get all your ingredients.

Put your bulgur wheat into a medium-sized bowl and add water.

Soak the bulgur in water for 30 minutes.

Place the bulgur into a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.

How to prepare the fine Kibbeh dough – Steps:

Mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon salt, and 1 teaspoon pepper, and stir well to combine the ingredients.

Process the mixture in batches in the food processor. The process to a sticky, smooth, dough-like consistency. Repeat the procedure until all the beef/ lamb mixture has been processed.

How to prepare the coarse Kibbeh stuffing – Steps:

Add the olive oil and the finely chopped onion in a non-stick pan over medium-high heat and cook until the onions are translucent for about 2 minutes.

Throw in the remaining meat and break it apart with a wooden spoon until all the ingredients are combined. Throw in all the spices and the remaining 1 tsp salt and the ¼ tsp pepper, as well as the cumin, and mix well.

Remove from the heat when the meat is cooked, let it cool off for 10 minutes.

How to Assemble the Kibbeh- Steps:

Dampen your hands and take an egg-sized amount of raw and meat mixture and roll it into a ball.

Take your index finger and poke a hole in the middle of the ball- this is the pocket for the filling.

Put the cooked filling in and pinch of the ball closed.

Roll the ball into a football by pinching the ends.

Throw 4 cups of oil into a deep frying pan and set the heat to 350F

Fry the Kibbeh in batches until golden brown for about 5 minutes.

Use a paper towel to drain the excess oil.

Serve them hot

2. Keema Samosa Recipe- These are fritters that are filled with mutton mince and a blend of spices.

Ingredients:

200gm minced meat

1 tsp ginger paste

1 ½ tsp garam masala powder

2 tbsp mint leaves

4 finely chopped green chili

1 cup of refined oil

3 cups all-purpose flour

1 tsp garlic paste

2 tbsp chopped coriander leaves

1 finely chopped onion

1 tbsp yogurt (curd)

Salt as required

How to prepare the dough – steps:

Knead a stiff dough using the all-purpose flour and 4 tbsps of oil and salt

Allow the dough to rest for 40-50 minutes

Use the dough to make 20 medium-sized balls

Take a dough ball and roll it into a chapati

Put a tawa on medium flame and let it heat up

Once the tawa is hot enough roast the chapati bread on one side only.

Cut each chapati into two halves like a half-moon

Use a little water to make a thick paste of 2 tbsps

Throw oil in a frying pan and add the onions, chilies, and garlic, and ginger paste, then add in the minced meat and salt for flavor and fry on low heat.

Once that is done cooking, add in the garam masala, the yogurt, coriander, and mint leaves and cook a little more until well done.

Take off the flame and let it cool.

Fold each half of the chapati into a cone and fill it with the mince, then close the open side with the flour paste.

Using the rest of the chapatis in the same way as above

Using a kadhi on medium heat and put oil in it

Deep fry the samosa’s once the oil is hot

3. Shorba Recipe- A gravy made for Biryani.

Ingredients:

2 tbsp. Oil

1 large onion thinly sliced

2 medium tomatoes cubed

2 green chilies slit

¾ tsp ginger garlic paste

½ tsp salt

¼ tsp turmeric

4 tbsp. coconut (fresh grated)

3 tsp mint finely chopped