Authentic Ramadan Recipes: Delicious Iftar & Suhoor Ideas

We all know that Ramadan is all about prayers, fasting as well as feasts. This Ramadan, let us help you with your iftar meal planning with these scrumptious recipes that will leave you remembering the festival of prayer for a long time to come.

Here are some quick and easy Ramadan recipes that are delicious and certainly worth trying:

1. Dry Fruit Milk Shake:

There is no better way than to break a day long fast with a chilled mug of milk shake.

Ingredients

• ¼ cup almonds
• ¼ cup pistachios, unsalted variety
• ¼ cup cashews, unshelled
• ¼ cup of dried raisins
• 8 pieces, unseeded dates
• 3 figs, dried
• ½ cup milk

How To Make:

1. First blend all the nuts chopped in ½ cup milk, together in a blender.
2. Then add sugar as required and 2-cups milk.
3. Blend till it becomes frothy.
4. Stir and pour in glasses.
5. Garnish with a few dry fruit slices and serve dry fruits milkshake immediately.

2. Harira, The Moroccan Soup For Ramadan:

This is one of the easiest Ramadan soup recipes that is going to offer you the energy that will cover up your whole day’s tiredness due to fasting:

Ingredients

• 4 tbsp of olive oil
• ½ cup of finely minced onions
• Two stalks of celery, diced
• 4 large tomatoes, diced
• 3 cloves of garlic
• 2 tbsp of tomato paste
• 1 cup brown lentils, cooked
• 2 cups chickpeas, cooked

How To Make:

1. In a large Dutch oven, heat 4 tablespoon olive oil in mild flame.
2. Add the minced onions and cook until translucent.
3. Add the diced celery stalks and continue to saute.
4. Next, add 4-diced tomatoes to the oven and cook down for 1-2 minutes before adding the minced garlic and 2-table spoons of tomato paste.
5. Stir to combine, and then add the cups of cooked brown lentils and chickpeas.
6. For flavor, you may also add ground spices like cumin, coriander, smoked paprika, cinnamon, black pepper, salt and red pepper flakes.
7. We suggest adding a little chopped fresh cilantro, mint, and parsley, too. This intensifies the aroma and flavor.
8. Pour in a whole carton of lamb broth and bring the entire mixture to a nice boil.
9. Reduce the heat to medium-low and cover. Allow for the dish to cook for about 20 minutes.
10. Finally add chopped fresh spinach, kale, and small and gently stir to combine.
11. Raise the heat slightly and let to cook for 10-12 minutes.
12. When finished, remove from heat and serve with a lemon or lime wedge.

3. Algerian Kefta:

Beef at its best, the Algerian Kefta is a mouth watering starter that is best eaten with mint chutney.

Ingredients

• 1 lb lean ground beef
• 2 cloves of garlic, minced
• 1 tbsp of onion, finely chopped
• Oil 4 cups
• Salt to taste
• 1 tsp of pepper

How To Make:

1. Combine the ground beef with finely minced garlic and the chopped onions.
2. Gently knead the mixture with your hands until fully incorporated.
3. Shape the meat mixture into 1 1/2-inch oblong patties such that you should have 12 to 14 meatballs.
4. Heat a skillet over medium-high heat.
5. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes.
6. Set the meatballs aside in a rimmed serving dish.
7. Reduce the heat to medium and stir in ¼ cup chopped onion.
8. Add salt and pepper.
9. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent.
10. Stir in two cloves of garlic and cook for an additional 30 seconds.
11. Stir in three diced Roma tomatoes, 1teaspoon dried parsley, ½-teaspoon ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes.
12. Pour the tomato sauce over the meatballs and serve.

4. Afghan Tomato, Cucumber And Onion Salad (Salata):

A healthy salad, this recipe is not just easy to make but also filling. This recipe will be done in a jiffy and is a powerhouse of nutrients.

Ingredients

• 3 tomatoes, finely diced
• Baby cucumber
• 1 diced sweet onion
• ¾ cup of freshly chopped cilantro
• 3 tbsp of freshly extracted lemon juice
• Salt to taste

How To Make:

1. Before combining all the veggies, peel and dice the cucumbers.
2. Once done, toss all the vegetables together.
3. Pour in some lemon juice and sprinkle salt before tossing again.
4. Refrigerate for an hour.
5. Garnish with cilantro before serving.

5. Chakchouka (Shakshouka):

Eggs can make scrumptious dishes and so will this one. Easy to put together, this is a finger licking good dish that adults and children will love.

Ingredients

• Olive oil
• Chopped onions, 1 1/3 cups, finely minced
• One cup of thinly sliced bell peppers
• Two cloves of garlic, finely minced

How To Make:

1. Heat the olive oil in a skillet.
2. Stir in the finely chopped onion and thinly sliced bell peppers.
3. Add to it 2 cloves of minced garlic; cook and stir until all the vegetables have softened and the onion has turned translucent, for about 5 minutes.
4. Combine the tomatoes, a whole teaspoon ground cumin, 1 tsp paprika, salt, and one finely chopped chilli pepper into a bowl and mix it briefly.
5. Pour the tomato mixture into the skillet, and stir to combine.
6. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
7. Make four indentations in the tomato mixture for the eggs.
8. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.

PREV POST PAGE 1 2NEXT