Breaking Fast & Building Bond: Part #6, Tease Your Taste Buds With These Delectable Ramadan Recipes!
The holy month of Ramadan is a time for reflection and enlightenment. It is a month of communal gatherings during which gratitude, solidarity, and sharing are imbibed.
Here are two tasty Arabic recipes to try out during Ramadan.
Arabic Harees: The Traditional Taste of Ramadan.
Arabic Harees, a dish that unites communities during the holy Ramadan, is more than just a recipe. It symbolises the spirit of sharing and togetherness. It is prepared with wheat grain, meat, and ghee, inviting everyone to take part in the communal meal.
Ingredients
Harees (Whole wheat kernels) soaked for at least 8 hours – 2 and1/2 cups
Meat – 1 kilo
( Here, you can use boneless chicken or lamb meat.)
Chopped Onion – 1 big
Garlic – 4 ( minced)
Ground Cardamom, -1 tsp
Ground Cinnamon – 1 tsp
Ground Black pepper – 1 tsp
1 cup broth or water
Ghee – as per your taste
Preparation
In a large pot, heat ghee and add chopped onion and garlic. Saute until the onions are fried and turn golden brown.
Add chicken or lamb pieces to the pot and shallow fry them with the onion mixture. Add the ground powders and saute well.
Pour enough water or meat broth. Let the meat cook thoroughly. Remove the pot from the stove and set it aside.
Add enough water or remaining broth to the soaked wheat kernels in another bowl. Bring it to a boil until the wheat grains cook well and become porridge-like in consistency.
Combine the cooked meat with the wheat porridge. Delicious Arabic Harees is ready to serve.
Serving tips: Harees is usually served with hot ghee or lemon juice. You can top them with ground pepper, cinnamon powder, or herbs.
Qatayef: Delicious Dumplings With a Unique Twist
Qatayef, a speciality of the Ramadan feast, is a dessert that is as unique as the holy month. These Arabic sweet dumplings are filled with rich cream, nuts, and aromatic spices, creating a distinctive taste and texture.
Ingredients
Maida – 2 cups
Semolina – for the crispy texture
Sugar – 1 tbsp
Baking powder – 1 tsp
Yeast – 1 tsp
2 cups Warm water
Filling
Almonds,
Pistachio,
Cashew
(Chop the nuts and keep them aside.)
Powdered Sugar – ½ cup
Cinnamon powder – 1 tsp
Nut butter or cream – as required
Preparation
For the batter, Mix all-purpose flour, yeast, sugar, salmonella, and baking powder with hot water to form a clear, loose batter similar to that of dosa batter. Set it aside for 30 minutes.
In a bowl, mix chopped nuts, sugar, and cinnamon powder.
Add a portion of sugar to the nut butter. You can add any flavouring agent to the butter.
Make small pancakes with the maida batter. On each pancake, place a spoonful of the chopped nut mixture along with nut butter.
Wrap the pancake, close the edges, and fry it in clarified butter or ghee until it turns golden brown. Drizzle honey or maple syrup on the dumplings. Garnish with chopped nuts and serve the special Arabic Qatayef.