Authentic Arabic Ramadan Recipes: 10 Delicious Dishes to Try
Did you ever taste the delicious Muslim dishes prepared on Ramadan? Their taste and aroma are just unmatchable, aren’t they? What if you get to know how to prepare those dishes and savor them? That would be absolutely great, wouldn’t it?
Then this is the right post for you!
This post has the ten top Arabic food recipes for Ramadan that can leave anybody’s mouth watering! Want to check them out? Go ahead!
1. Arabic Semolina Cake:
This is one of the most delicious Arabic sweet recipes for Ramadan that everyone will love!
Ingredients Needed:
- Semolina-3 cups
- Unsweetened melted butter-3/4 cup
- Sugar-3/4 cup
- Baking soda-1 ½ teaspoons
- Plain yogurt-1 cup
- Whole blanched almonds or ground pistachio nuts (for garnish)-1/2 cup
You will also need to prepare syrup with 3 cups of water, 4 cups of sugar and the juice of half a lemon.
Method Of Preparation:
- Firstly you need to prepare two mixtures. A mix of semolina, butter, and sugar in a large bowl. And a mix of yogurt and baking soda in another bowl.
- Combine the mixtures together and pour into a baking pan.
- Bake it at 400 degrees for about 45 minutes. Pour the syrup on top of the cake while it is hot and sprinkle ground pistachios to top it all off!
2. Shorbat Adas Or Lentil Soup:
This is a healthy soup that is popular in the Middle East. It is simple yet full of flavor and goodness.
Ingredients Needed:
- Small red lentils-1 ½ cup
- Water-8 cups
- Maggi Chicken cubes-3
- Onion (finely diced)-1/2 cup
- Grated garlic-1 clove
- Fresh parsley-1 ½ teaspoons
- Cumin-3/4 teaspoon
- Turmeric-about 1 teaspoon or less
Method Of Preparation:
- All you need to do is wash and drain the lentils thoroughly and mix in all the ingredients in a large pot.
- When it comes to a boil, simmer the heat and let it cook on medium to low heat for about 35 minutes.
- Stir occasionally to prevent burning.
- Once it is cooked, serve the soup with lemon wedges and have a hearty and healthy dish!
3. Rooz Ma Lahem:
This dish can be served as a main or side dish. It is simple, and yet satisfying.
Ingredients Needed:
- Cooked rice-5 cups
- Ground beef, turkey or lamb-1/2 lb
- Diced onion-1/3 cup
- Garlic-3 cloves
- Chickpeas-1 can (15 ounces)
- Allspice-1/2 teaspoon
- Cinnamon-1/2 teaspoon
- Garlic powder-1 teaspoon
- Black pepper-1/2 teaspoon
- Diced red pepper-1/4 cup
- Salt-1 tablespoon
Method Of Preparation:
- Set the rice aside and take a pot to mix with the ground meat, onions, chopped garlic and the seasonings. Fry them till they turn brown.
- Make sure that you stir often to prevent the meat from clumping.
- Once it starts to turn brown, add the chickpeas after draining and allow the meat to continue browning.
- When the meat has browned to your liking, drain excess fat from the pot and mix in the rice.
- Stir well until everything is well-blended. Your dish is now ready to be served!
You can use canned veggies instead of chickpeas if you like.
4. Roasted Chicken Al-Kabsa:
This mouth-watering dish takes less than an hour to prepare and cook.
Ingredients Needed:
- Baby Chicken- 1 whole (cut into 4 pieces)
- Olive oil-3 tablespoons
- Turmeric-1/8 teaspoon
- Baharat (mixed spices)-1/2 teaspoon
- Kabsa spice mix-1/2 teaspoon
- Cilantro-3 sprigs
- Salt
Method Of Preparation:
- The first step is to preheat your oven to 350 degrees Fahrenheit.
- Remove the skin from the chicken and season it with olive oil and spices.
- Now, place the chicken in a roasting pan and put it into the oven.
- Let it cook for about 40 to 50 minutes.
Once it is done, garnish with cilantro and you can serve it with rice to enjoy a scrumptious meal!
5. Mazza Bishurba:
This is a hearty soup made with lamb shanks. It is a yummy dish that takes a little long to prepare, but it is worth it!
Ingredients Needed:
- Lamb shanks-4
- Finely diced onion-1 (large)
- Baharat-1 tablespoon
- Peeled and chopped tomatoes-1 ½ cups
- Dried lime (loomi)-1
- Cinnamon bark-2 small pieces
- Basmati rice-1/4 cup
- Oil-2 tablespoons
- Salt and freshly-ground black pepper
- Lemon-1 (cut into half)
Method Of Preparation:
- After washing the shanks, place them in a large soup pot and add water.
- Take the loomi and pierce both sides and add it to the pot.
- Let it simmer slowly over medium heat and skim often as the scum appears.
- When it has been well-skimmed and almost boiling, cover the pot and let it simmer on low heat for half an hour.
- Now, take a frying pan and fry onions gently in oil until they become transparent.
- Add the spices and let it fry for 3 minutes more.
- Add this mix to the soup along with tomatoes and salt and pepper. Put on the lid and let it simmer for 1 ½ hours.
- Next, remove the cinnamon sticks and loomi and discard them. Take out the shanks and trim the meat off.
- Cut the meat into pieces and put them back in the pot of soup.
- Now clean and wash your rice thoroughly and add it to the soup.
- Cover again and let it simmer until you find the rice adequately tender (for about 30 minutes).
- Now that the dish is ready, you can serve it with khoubiz, or flat bread. Squeeze the juice of the halved lemon to add some zest and enjoy!
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