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Author Topic: Some yummy recipes for Ramadan...  (Read 3007 times)
jannah
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« on: Sep 02, 2008 09:40 PM »

This looks easy and I looove eggplant!!

Pasta Melanzane - Eggplant Pasta


1 fairly large eggplant, cut into fingers about 1/2 inch, like french fries
6 - 10 cloves of garlic, peeled, chopped
olive oil
2 packets / small cans tomato paste
1 Tablespoon (1 large glop) finely chopped sun dried tomatoes
(red pepper flakes - optional)
water to thin

Put the eggplant fingers in a colander (bowl shaped strainer) and sprinkle with salt. Leave half an hour, rinse with water and dry with paper towels. You do this because sometimes eggplant can be bitter, and this takes away the bitterness.

Put some olive oil - maybe 2 Tablespoons - in a deep frying pan and heat, add chopped garlic and heat until garlic is softened. If you are using red pepper flakes, add those in now, too, and let them soften with the garlic.

Add the eggplant fingers, turn the heat way down, add a little more olive oil and cook slowly until the eggplant is also softened all the way through.

Meanwhile, mix the tomato paste, chopped sun dried tomato pieces, and some water into sauce.

Add the sauce to the eggplant, put on a spatter guard (they are a round screen with a handle that keeps sauce from splashing all over your stove) and turn the gas down to the very lowest it will go.

Set the timer for 30 minutes, and go about your business. Keep checking every 30 minutes, give it a stir, add a little more liquid if it needs it, give it a taste.

When it is ready, turn the burner off. This sauce just gets better and better as it mellows.

When it is time to serve dinner, boil a pot of pasta and re-heat the melanzane sauce at the same time. Because it is a strong sauce, you can use strong pastas, like penne, to serve it over.
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maryamarub
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« Reply #1 on: Sep 04, 2008 12:58 PM »

looks and sounds yummy. here is one I found on the web


Onion-Potato Soup
 
  Main Ingredient: Potatos
   
 1   tsp   butter
2   clove   garlic
1   number   large onion
1   number   medium potato
1/2   number   piece ginger
   to taste   Salt and pepper
1   number   small spring onion
1/2   tsp   sugar
       Chop the spring onion finely and keep aside. Crush both garlic and ginger.
Chop the potato and onion into large pieces. Pressure cook till soft.
Blend in a mixer till smooth. Sieve
In a pan heat the butter. Add the ginger and garlic and fry till light brown.
Add the chopped spring onion and stock (prepared above).
Add salt, pepper and chili sauce as desired.
Serve steaming hot with soup sticks.

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jannah
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« Reply #2 on: Sep 21, 2008 08:04 AM »

Hummus

Ingredients

2 tsp olive oil
1 onion (finely sliced)
1/2 tsp crushed garlic
1 tsp crushed cumin (jeera)
1 can of chickpeas (drain)
2 tblspn tahini
2 tblspn lemon juice
coriander (a handful)
1/2 tsp paprika
2 tblspn bulgarian yoghurt
salt to taste
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maryamarub
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« Reply #3 on: Sep 24, 2008 10:11 AM »

ASA
I FOUND THIS ON THE WEB




Trout Stuffed
with Couscous, Almonds & Herbs
Serves 4
 


4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
2/3 cup couscous
1-1/4 cups fish or vegetable stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
4 whole trout, each weighing about
12 ounces, cleaned, heads removed and boned
Salt and pepper
1/2 cup sliced almonds

To garnish:
Lemon wedges
Mint sprigs

1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
2. Season the trout with salt and pepper and fill the cavity of each one with one-fourth of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish. Bake in a preheated 400° F. oven for 15-20 minutes, or until the fish flakes when tested with a fork.
3. Garnish with lemon wedges and mint sprigs. 
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« Reply #4 on: Sep 24, 2008 11:26 AM »

ws,

ooo trout interesting... someone brought some deliciously made salmon to an iftar the other day! yes very shocking to have something other than curry for once!! gonna try to find some recipes of that too inshallah  hungry
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« Reply #5 on: Aug 22, 2009 08:36 PM »

Mmmmmmmmm totally want to try this. Never thought about pie dough?? interesting

Oven-Baked Samosa with Mint-cilantro Dipping Sauce

Baking instead of frying these potato packets make them even more figure-friendly.


http://www.rachaelrayshow.com/food/recipes/oven-baked-samosas-mint-cilantro-dipping-sauce/

Watch the video it's so cute!

Ingredients

    * 1 large potato (about 1/2 a pound, use 2 if needed), peeled and diced
    * 1 tablespoon extra-virgin olive oil (EVOO)
    * 1 small onion, finely chopped
    * 1/2 jalapeño pepper, seeds and stem removed, finely chopped
    * 2 teaspoons fresh ginger (about a half-inch piece), grated
    * 1 clove garlic, chopped
    * 1/2 teaspoon coriander seeds
    * 1 1/2 teaspoons curry powder
    * 1/2 teaspoon ground cumin
    * 1/4 teaspoon ground allspice
    * 1/2 teaspoon cinnamon
    * Salt and freshly ground black pepper
    * 1 plum tomato, seeded and finely chopped
    * 1/4 cup frozen peas, thawed
    * 1/4 cup vegetable stock, a little more or a little less to loosen filling
    * 2 tablespoons (about a palmful) fresh cilantro, chopped
    * 1 package (2 9-inch rounds) store-bought, raw pie dough
    * 1 egg, beaten with a splash of water
    * For the Mint-Cilantro Dipping Sauce:
    * 3 to 4 cloves garlic
    * 1 one-inch piece of ginger
    * 1 bunch fresh mint, leaves removed from stems
    * 1 bunch fresh cilantro, leaves removed from stems
    * 1 jalapeño pepper, seeds and stem removed
    * 1 teaspoon sugar
    * Salt
    * Juice of 2 limes
    * 1 tablespoon water
    * 1 tablespoon extra-virgin olive oil (EVOO)

Yields: 4 servings of 4 samosas each
Preparation

Preheat oven to 400°F.

Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked them in.
Step

In a large skillet over medium-high heat, add EVOO. Add onion and cook until soft, about 3-4 minutes, then add jalapeño, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes. Stir in the drained potatoes, tomato, peas, and cilantro and cook another minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
Step

On a lightly floured surface, unroll both doughs. Cut each dough round into 8 equal wedges, like a pizza so you have 16 long wedges.
Step

Spoon 1 teaspoon of the potato filling onto the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a baking sheet. Bake 15-20 minutes, until golden brown.
Step

While the samosas are in the oven, prepare the dipping sauce: Place garlic and ginger in the food processor and pulse until finely chopped. Add the mint, cilantro, jalapeño, sugar, salt and lime juice, and puree until ground. Add water and EVOO, pulse to combine.

Serve up the samosas with the dipping sauce alongside.
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hajra
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« Reply #6 on: Aug 24, 2009 04:20 PM »

Assalalaikum..
found this recipe on a blog...very tempting and delicious..usual at our place..
the meat balls can even be added to qorma and called as qofta ka qorma..

http://hydrofoodie.blogspot.com/2008/08/qeeme-ke-kofte.html

Qeeme ke Kofte

Ingredients:
2 tbs olive oil
3 lbs ground lamb(qeema)
10 tsp salt
6 tsp red chilli powder
1/4 tsp turmeric powder
4 tsp ginger garlic paste
2 green chillies, finely chopped
cilantro and mint finely chopped as needed
2-3 tbs garam masala


Method:
Thaw the qeema and wash it thorougly under running water. Drain it well, in it add all the above ingredients and let it marinate for an hour or so.

Make small round balls and fry them slightly on medium heat. Makes approximately 80-90 meatballs, which can be freezed and used as needed.
(if you cant form the balls, just run the qeema in the food processor)..
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« Reply #7 on: Jul 31, 2011 04:09 AM »

Saw this recently and thought I'd add it here... can any foodies tell me what bulghur is and where i can get it???

It just looks really fresh and healthy!! I know in Shaam they have a really good mediterranean type diet. They eat a lot of salads, veggies, olive oil, olives, hummus, etc.  I also want to learn how to make fatoush and eat that every day mmmm.... How is this making me hungry and we aren't even fasting yet Wink


Ingredients

     1 cup bulghur #2 (medium size grain)

    1 cup water

    1 cup fresh flat leaf Italian parsley, finely chopped

    1 cup tomatoes, seeds removed and tomatoes finely chopped

    1 cup cucumbers, seeds removed and flesh finely chopped

    ½ cup extra virgin olive oil

    1 teaspoon sea salt, or to taste

    2-4 tablespoons fresh lemon juice, or to taste

 

Directions


In a bowl, soak the bulghur in the water for 15-20 minutes. It will plump up and absorb most, but not all of the water.

Grab a handful of bulghur and squeeze out all of the water. Place the squeezed bulghur into another bowl. Discard the water that you squeezed out.

Be sure the parsley, tomatoes (seeds removed) and cucumber (seeds removed) are all completely dry before adding to the bulghur, otherwise the salad could turn out soggy.

Add olive oil, salt and lemon juice. Stir to combine well. Taste for preference and adjust, if necessary.

 Enjoy tabbouleh as a side dish to meats, fish and more.

Step by step at this blog: http://www.myhalalkitchen.com/2011/07/27/tabbouleh-recipe-and-our-first-ramadan-giveaway-from-saffron-road-whole-foods/#more-7668
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akhan
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« Reply #8 on: Jul 31, 2011 04:42 AM »

oooh..middle eastern food..swoon hehehe..

bulghur is kinda like cracked wheat but not the same as cracked wheat. its a mix of different species of wheat which is boiled first and then cracked, i.e if I am not wrong. if you can't find it, cracked wheat is the best alternative.
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« Reply #9 on: May 19, 2013 04:37 PM »

Mmm really want to try this...

Date Roll Cookies

Ingredients:
1 pound of dates, mashed
½ can of sweetened condensed milk
2-3 tablespoons butter
10-12 savory crackers (such as Ritz, Saltines), crumbled by hand
Shredded coconut

Mash the dates and heat in a saucepan. Add the condensed milk and butter. Stir until thickened. Cool the mixture and fold in the savory crackers. Form into a long log on wax paper. Roll the log in the coconut to coat. Cool the log in the fridge. Once fully cooled, cut the log into ½ inch thick cookies.
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« Reply #10 on: May 24, 2013 06:05 AM »

Fettet beitinjan
Not for the faint of heart (or those on a diet)

2 largish egglants, sliced, fried and drained on paper towels
1-2 lbs of ground or chopped meat (beef or lamb)
1 onion, chopped or sliced
tomato sauce or tomato paste
several pita breads, tore apart and either fried or drizzled with oil and baked
Yogurt
sesame paste (tahini)
crushed garlic or garlic powder
salt
lemon juice
Fresh Parsley/fried pine nuts for garnish

Saute the onion, add the meat and continue to saute until done, add the tomato sauce or paste with some water, add a touch of lemon juice, salt, spice to taste. Bring to boil and add the fried eggplants, let simmer.
Place the fried or baked bread on a deep dish or pyrex, ladel the eggplant/meat sauce mix over it.
Mix yogurt with a little tahini sauce, garlic and lemon, salt to taste. Pour over the eggplant in the dish, decorate with fresh parsley sprigs and/or fried pine nuts
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jannah
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« Reply #11 on: Jun 07, 2013 10:56 PM »

I've had these a few times and they're yumm. Don't have a food processor tho yet...

------------------

Servings: 8
Preparation Time: 20 minutes

Base Recipe:

    1 cup shredded unsweetened coconut
    1/3 cup almonds
    1/2 teaspoon vanilla
    1 teaspoon cinnamon
    pinch of sea or Himalayan salt
    4 medjool dates, pits removed
    2 tablespoons honey or maple syrup

Coating:

    1 tablespoon sugar
    1 teaspoon cinnamon
    1 tablespoon shredded unsweetened coconut

Add dried coconut to food processor, and process alone for 30 seconds to 1 minute to release oils. Add in almonds, vanilla, cinnamon, salt and process until all mixed & fine. Add in dates process, and then add in honey.

Form into balls with your hands. Roll in sugar & cinnamon coating.

You can eat the as is, freeze, or dehydrate at 115 degrees ºF overnight.
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jannah
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« Reply #12 on: Jun 27, 2013 08:57 PM »

Love!!

Perfect appetizer for Iftar parties:



RECIPE: http://iowagirleats.com/2013/04/17/easy-spanakopita-bites/
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umm ibraheem
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« Reply #13 on: Jul 01, 2013 02:54 AM »

Asalaamu alaikum,

Try these date squares: http://ohsheglows.com/2011/03/28/5-ingredient-no-bake-vegan-date-squares/

This recipe tastes good, but in my opinion tastes even better if you substitute the oats for shredded coconut or half oats and half coconut. And use whatever dates you like, not only medjool. No one believes there is no added sugar, just dates!
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jannah
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« Reply #14 on: Jul 02, 2013 11:34 AM »

Wasalaam,

They look yummy! Anyone know of good substitutes for sugar? I feel like everything we make in Ramadan is full of sugar or oil!
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umm ibraheem
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« Reply #15 on: Jul 02, 2013 04:21 PM »

Try coconut sugar, its from the flower of the coconut tree and it has a low glycemic index. Maple syrup is also much better than sugar, of course in moderation.

Here is a yummy brownie recipe, no sugar and no flour: http://www.elanaspantry.com/brownies/  I would just substitute the agave for either maple syrup or honey and leave out the chocolate chips. And you can use any no-sugar added nut butter you want (baking times may vary).
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lala marcy
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« Reply #16 on: Jul 08, 2013 12:49 AM »

I'm hoping to lose a few lbs this Ramadan Smiley ..this is not helpling..haha
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