Recipes for "ramadan and iftar"

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Harira (Moroccan Tomato, Lentil & Beef Soup)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound beef stew meat, cut into bite-size pieces
• 1 medium onion, diced
• 2 stalks celery, chopped
• 3/4 cup minced fresh cilantro, divided, plus more for garnish
• 3/4 cup minced fresh parsley, divided
• 8 cups water
• 1 28-ounce can crushed tomatoes
• 1 cup dry brown or green lentils, rinsed
• 1 cup no-salt-added canned chickpeas, rinsed
• 1 tablespoon ground pepper
• 2 teaspoons ground ginger
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 cup fideo noodles or broken vermicelli

Instructions

1. Heat oil in a large pot over medium heat. Add beef, onion, celery and ¼ cup each cilantro and parsley. Cook, stirring occasionally, until the beef is browned and the onion and celery are softened, about 10 minutes.
2. Add water, tomatoes and their juice, lentils, chickpeas, pepper, ginger, salt, turmeric and cinnamon to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Cook, covered and stirring once or twice, until the beef and lentils are tender, about 45 minutes.
3. Stir the soup well; add noodles. Cook over medium-high heat, stirring occasionally, until the noodles are tender, 5 to 7 minutes. Stir in the remaining ½ cup each cilantro and parsley. Serve garnished with more cilantro, if desired.

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3-Spice Brownies

Ingredients

• 4 ounces (113g) 60% to 70% cocoa unsweetened chocolate, roughly chopped
• 3/4 cup (170g) unsalted butter, plus more for the pan
• 1 1/2 cup (300g) light brown sugar, tightly packed
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon sea salt
• 3 large eggs, at room temperature
• 1 cup (140g) all-purpose flour
• 1/2 cup coarsely chopped walnuts
• 1 tablespoon cocoa powder, for dusting
• 1 tablespoon dried edible rose petals, for garnish

Instructions

1. Preheat the oven to 350°F. If using a ceramic or glass baking dish, the oven temperature should be set to 325°F. Butter the sides of a 9x9-inch cake pan or baking dish. Cut 2 strips of parchment paper that are wide enough to fit the width of the pan and long enough to cover at least 2 inches up the sides, and line the pan. Lightly butter the parchment paper and set the pan aside.
2. Fill a medium pot with at least 2 inches of water. Set it over medium heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is your double-boiler.  Add the chocolate and butter into the bowl and gently stir with a rubber spatula until smooth. Remove the bowl from heat and stir in the brown sugar, cardamom, cinnamon, cloves, and salt until fully combined. Set the bowl aside to cool for 7 to 10 minutes, until the mixture comes to room temperature.
3. Add eggs and use a handheld electric mixer on high speed to whisk until the batter looks shiny and smooth, 1 minute to 1 minute 30 seconds.
4. Add flour and mix on low speed until smooth and no dry pockets of flour are visible. Try not to overmix the batter. Fold in the walnuts with a rubber spatula, until evenly distributed.
5. Use a rubber spatula to scrape the batter into the prepared cake pan and spread it out evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
6. Transfer the cake pan onto a wire rack until fully cooled. Then, use the parchment paper slings to lift out the brownies. Using a sifter, sieve, or small shaker to dust the tops with cocoa powder and sprinkle with the dried rose petals. Left on the counter, they are best eaten within 1 to 2 days. You can refrigerate them for 3 to 4 days. Did you love the recipe? Leave us a review!

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Pakistani Spicy Chickpeas

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon lemon pepper
• 2 tomatoes, chopped
• 2 (15 ounce) cans garbanzo beans, drained
• 1 tablespoon lemon juice
• 1 onion, chopped

Instructions

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. Add in lemon juice and mix well; add onions and stir until they become soft.
4. Remove from heat and place into a serving bowl; serve immediately.

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Fereni Starch Pudding

Ingredients

• 2/3 cup cornstarch
• 2 cups milk
• 1/2 cup ground almonds
• 6 whole cardamom seeds
• 1/4 cup white sugar, or to taste
• rosewater to taste
• 1/4 cup blanched slivered almonds

Instructions

1. Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

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Chana Chaat (Jeweled Salad)

Ingredients

• 1 pound Yukon gold potatoes, cut into 1/2-inch pieces
• 1 tablespoon plus 1 teaspoon sea salt, divided
• 1/3 cup olive oil
• 1/4 cup fresh lime juice, (from about 2 juicy limes)
• 3 tablespoons light brown sugar, tightly packed
• 1 teaspoon hot smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 cups drained, canned chickpeas
• 1 cup pomegranate arils
• 1/4 cup shallots, finely diced
• 1/4 cup cilantro stems, finely chopped (reserve leaves for other use)
• 4 fresh mint leaves chiffonade, plus a few left whole for garnish

Instructions

1. In a large saucepan, add the potatoes, 1 tablespoon salt, and enough cold water to cover them by at least an inch. Set it over medium-high heat, uncovered, and bring it to a boil, then immediately reduce the heat to maintain a simmer. Cook for 5 to 8 minutes, until the potatoes are tender when pierced with a fork.  Drain the potatoes into a colander set in the sink. Transfer them into a large bowl and allow them to cool to room temperature.
2. In a small bowl, whisk together the remaining 1 teaspoon salt, olive oil, lime juice, brown sugar, paprika, and cayenne pepper. Set the dressing aside.
3. To the cooled potatoes, add the chickpeas, pomegranate, shallots, and cilantro. Gently mix to combine. Pour in the dressing and gently toss to evenly coat.
4. Transfer the chana chaat onto a serving dish and garnish with both the thinly sliced and whole mint leaves. Leftovers can be stored in the fridge for 2 to 3 days. The mint will wilt and lose its flavor over time.   Did you love the recipe? Leave us a review!