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Saturday, August 16, 2008

Ramadan Recipes

Ramadan Recipes
Special ramadan recipes from the. Enjoy every evening of ramadan with delicious middle east dishes. Though the tradition is to break the fast after the sunset with the dates and water
or the apricot drink, followed by a soup like lentil and a salad like fattoush, the meal may be good dish. Given here are selected Ramadan Recipes to make your Ramadan dishes more delicious, yet without being too gorgeous. Even these dishes including the desserts fit well with the Eid-Day mood.

Ramadan Recipes

Lentil Soup - Shourabat Adas

Lentils may be prepared in many ways by combining them with beans, rice, and a variety of vegetables such as carrots, and of course, as lentil soup - Shourabat Adas.

  • 3 cups lentils
  • 1/2 cup rice (optional)
  • 1/2 cup samneh, or other shortening
  • 1 cup chopped onions
  • 1 1/2 tsp. salt
  • Water
  1. Another good old fashioned soup is this one developed, of necessity, by Lebanese mountain villages when their winter diet consisted mainly of those foods which they dried in the summer and stored in earthenware jars or homespun sacks for winter eating.
  2. Soak lentils in cold water overnight. Wash and pick over. Place in pressure cooker with water to cover them about an inch. Cook under pressure for 15 minutes. Pass the-soup through a sieve or food mill. Add water to desired consistency. Fry onions in hot fat until brown and add to soup. Simmer for 10 minutes. Add salt. Serve thick and hot with squares of crisp fried bread.
  3. To prepare in open kettle: Wash lentils. Pick them over. Boil until soft. Pass through sieve or food mill. Add fried onions and salt. Add more water if necessary and simmer for 10 minutes.
  4. To either method, add cooked rice if desired (one half cup before cooking). To enhance flavor, braise a beef or lamb bone in a small amount of fat and add to soup at beginning of cooking. Dried pea soup may be prepared in the same way but omit rice.
Health Benefits of Lentils

Lentils, like beans, are a good source of protein. Lentils also provide calcium and phosphorus, vitamin B and iron.

Lentil Soup Video Recipe...

Lentil Soup - Heart healthy dish cooked in 5 minutes using pressure cooker. Try it - If I can do it you can do it.
Simple - even if you try first time it will come out like this.

1 Cup of Yellow Lentil ( pigeon peas)
1 TSP of salt
1/2 TSP of chilli pepper
1/2 TSP of tumeric powder
1/2 TSP of Ginger garlic paset
2 1/2 cups of water
2 TBSPN of olive oil
Pinch of cumin seeds
Pressure Cooker


Bread is kept in a basket or a nylon bag, and small pieces always accumulate at the bottom of it. The salad known as fattoush makes use of them and prevents their waste.


Small grilled or fried pieces of Lebanese/pita bread (although you can try with croutons)
1/2 kg cucumber or Lebanese cucumber
1/2 kg tomatoes
2 bunches of parsley
1 bunch of fresh mint
1 bunch of purslane (this "weed" grows in American backyards, but if the word rings no bells simply ignore it and use lettuce instead)
3 onions (if wanted)
4 cloves of garlic
1 teaspoon sumac
4 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon salt


Separate the leaves off the parsley, mint and purslane. Slice the cucumbers, dice the tomatoes. Pound the garlic with the salt and mix it in the oil and lemon. Mix the vegetables and top with the bread fragments. Pour the sauce and sprinkle sumac all over.


Sfiha are meat pies widely spread in the middle east specially in Syria, Jordan, Lebanon, Palestine and Iraq. Sfiha is an appetizer that is prepared at homes specially during Ramadan and can be bought from pastry restaurants.

Ingredients - Sfiha:
  • Dough
  • 1/2 kg (16 oz) ground lamb meat
  • 1 kg (32 oz) firm tomatoes, finely chopped
  • 5 medium onions, finely chopped
  • 1 tspn salt
  • A dash of: ground cayenne red pepper, ground cinnamon, and ground allspice
  • 2 tbls butter, diced
  • 2 tbls yoghurt
  • 1 tbls sesame paste (Tahini)
  • 1 tbls pomegranate thickened juice (if available)
  • 4 tbls fried pine nuts
Preparation - Sfiha:
  1. Mix well meat, tomatoes, onion and spices. Add yogurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
  2. Divide dough into walnut size balls. Roll between hand palms to smooth.
  3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
  4. Bring the edges up and press to make a square.
  5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.
  6. Serve hot with yogurt.
Fattet Hummus

Fattet Hummus (also Fatteh Hummus, Fattet Hummos, Fattet Humus, Fattet Himmos, Fattet 7immos, Fatteh bi Hommos, arabic فتة حمص) is a rich Lebanese/Syrian/Jordanian dish that is eaten usually as an appetizer before the main meal. This dish mainly consists of chickpeas, bread, and might be decorated with ground lamb meat and pine nuts.

There are many variations for Fattet Hummus, let's try this recipe!

  • 350 grams of clean Chick peas
  • 300 grams of Arabic bread or Toast
  • 60 grams of butter
  • 800 grams of yogurt
  • 15 grams of garlic (Crushed)
  • 20 grams of Salt
  • 50 grams of pine nut
  • Fried ground lamb meat (optional)
  • Chopped parsley (Optional)
  1. Boil the chick peas or buy it already cooked with some of the water it was cooked with (About 2 cups)
  2. Cut the bread into small square pieces and spread them in a deep bowl.
  3. pour some of the chick peas syrup over the bread until wet.
  4. Pour the Chick peas over the top and spread evenly.
  5. Mix the Yogurt , salt and garlic together and pour over .
  6. To garnish, fry the pine nuts or almonds in sizzling butter until they are golden brown and sprinkle over the yogurt with extra check peas.
  7. Add fried ground lamb meat on the top (optional).
  8. To garnish add chopped parsley (optional).
Fattet Hummus Video...


Fried Kibbe Recipe

Brown pine nuts in butter on medium heat until light brown. Set aside. Saute meat until brown. Add onions, salt, and spices and stir until mixture is tender. Remove from fire. Add sauteed pine nuts. Stuffing is now ready to use with the following Kibbe recipe.

Cut raw kibbe into walnut sized balls. Make a hole inside ball by pression one finger in Kibbe balls. Stuff each with 2 teaspoons stuffing and gently smooth over the open end to close it. Form the balls into an egg shape. Fry in hot deep oil for 5 to 10 minutes or until golden brown on all sides.

Makes approx 20 kibbe.

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper
To make the kibbe: Place burghul in bowl, cover with cold water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.

To prepare the filling: Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.

Shape 1/4 cups of kibbe into balls using damp hands. Hollow out the centres using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kibbeh into ovals. Now deep-fry the kibbe in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper.

Serve with mezze.

Baked Kibbe Recipe

Brush a medium sized baking dish with olive oil. Press a little less than half of the raw kibbe mixture onto the base of the dish, smoothing it with wet hands. Top with stuffing for kibbeh mixture spreading it evenly. Carefully press out the remaining raw kibbeh mixture evenly so that it stays in place. Smooth top.

Run a knife blade around edge of dish, then cut into diamond shapes. Press a pine nut into each diamond if desired. Pour melted butter ghee mixed with 2 tablespoons cold water over top, making sure some runs down between sides of dish and kibbeh.

Serves 4 - 6

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper

Divide the kibbe into 2 equal portion. Flatten one portion on an oiled medium sized oven tray. Spread all the filling on top. Flatten the other portion of kibbe using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivelant in total to 1 tbs) over the top. Place in middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil (optional).

Serve hot with salad.

Raw Kibbe Recipe

Remove all fat from meat and cut into cubes. Grind the meat finely twice. Grind onions once. Mix with ground meat and grind once more. Wash burghol and drain by cupping hands and squeezing out all water. Mix with meat and onion mixture and salt and pepper. Grind or knead mixture twice, adding water little by little until you get the kibbe dough soft and smooth. Cover with olive oil and serve with warm pita bread. If desired garnish with sauteed pine nuts.

Serves 4 - 6

1 cup burghul (crushed wheat)

(Lamb mixture)

1/2 kg lamb leg fillet

1/2 red chilli

1/4 medium red pepper, sliced

a pinch of salt

(Burghul mixture)

1/2 cup burghul

1 small onion, sliced

1/2 tsp. mixed spices

a pinch of cinnamon

Salt and pepper

1/2 tsp. ground cumin

1/4 tsp. dry basil

1/4 tsp. dry marjoram

1/2 red chilli

1/4 medium red pepper, sliced

Place the meat mixture in a food processor, and blend until you get a smooth paste. Remove the meat from the processor, and store in the fridge. Place the burghul mixture in the food processor, and blend very well to produce a fine texture. Place one cup of burghul in a medium bowl. Using cold water, wet the burghul and knead with your hands, until soft to touch. Then add the meat and burghul mixture to the bowl. Mix with your hands, adding more cold water if necessary, until it binds together. Put on a serving plate garnished with mint leaves, and drizzle with olive oil.

Hummus With Tahini

Hummus with tahini (hummus bi tahini) is an Authentic Lebanese Recipe. Anyone familiar with Middle Eastern food recognizes this rich sauce as a favorite. It always appears with meza and is becoming popular at western-style cocktail parties. Dip it up with pieces of Arabic bread, or spread it on crackers like peanut butter, or serve it as a sauce with lahm mashwi, kibbeh or kafta — it is good in many ways. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2-3 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  • Place in serving bowl, and create a shallow well in the center of the hummus.
  • Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley and red pepper (optional).
  • Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Saudi Kabsa Recipe
Chicken kabsa is one of the most popular dishes in Saudi Arabia. Let's try together a wonderful kabsa recipe.

  • 1 2/12 - 3 pound chicken, cut into eight pieces
  • 1/4 cup vegetable oil
  • 1 (12 ounce) can tomato puree
  • 2 medium tomatoes, chopped
  • 2 medium onions, sliced
  • 5 cloves garlic, crushed
  • 2 medium carrots, grated
  • Grated rind of one orange
  • 4 cardamom pods
  • 3 sticks cinnamon
  • Salt and pepper to taste
  • 1 pound long grain rice
  • 1/4 cup raisins
  • 1/4 cup sliced almonds
  • Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
  • Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
  • Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.
Serves: 6

Katayef Bi Kashta

Very special and easy Arabic dessert dish. Katayef Bi Kashta (Pancakes with Cream) . If you love Pancakes this dessert is sure to put a smile on your face.

  • 3 cups atter (syrup)
  • 1lb (1/2 kg) small Katayef store-bought
  • 1lb (1/2 kg) kashta (homemade cream)
  • 1/2 cup crystallized flowers store-bought
  • 30 pancakes (depends on No. of People
  • Fill each pancake with a tablespoon of Kashta.
  • Pinch the edges together only half way, forming a cone-like shape.
  • Garnish each pancake with a little amount of crystallized flowers.
  • Arrange in a large serving dish.
  • Serve with the atter (Syrup).
To prepare Atter (Syrup):
  • 1 1/2 cups water
  • 1 cup white sugar
  • 1 teaspoon fresh lemon juice
Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.


Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!

  • 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 lemmon jam
  • 1/2 cup of fine pistachio
  • 6 cups of frying oil
  • 3 cups of Syrup
  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.
  5. You can make the circles as big or as small as you like.
  6. 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.
  7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
  8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
  9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
  10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
  11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
  12. Fry the filled Kateyef with the oil until it gets a golden color.
  13. Take them out and put them in the Syrup for few minutes.
  14. Take them out of the Syrup and serve them hot.
How to make katayef - Video:


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