Entree ( spring roll )

Ingredients

• 8 spring roll skins
• 2 oz thinly sliced pork, cut into thin strips (if you prefer vegetarian, you do not need to include the meat!)

Sauce mixture:

• 1 teaspoon Chinese rice wine or sherry
• 1 teaspoon soy sauce and cornstarch
• A few grains of pepper
• 2 large dried Chinese mushrooms, soaked in water, drained and cut into strips
• 2.5 oz boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• Half a teaspoon salt
• Flour-and-water paste (mix a little flour and water to make a paste: this will be used to "glue" the spring roll together
• Oil for deep frying plus 4 tablespoons more of oil

Instructions 

1. Combine the pork with the sauce mixture. Let sit for 15 minutes.
2. Heat 3 tablespoons of the oil in a wok, and stir-fry the pork briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the centre of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.                                                                    

Submitted by: Sara Nazmi, Saudi Arabia 

Shaima Alqifari 

Harees

Harees is one of the daily Ramadan staples here in the UAE.  It is easy on the stomach after a long day of fasting.  It is a very simple, delicious,and filling dish that can be eaten at Iftar (breaking the fast) or for Suhoor the meal before Fajr (morning) prayers.  It is served either alone as a main dish or as a side dish with all the other goodies during Ramadan.

During Ramadan, you will find this is one of those dishes that is widely shared between neighbors….if you should receive a bit too much or you get tired of eating it, it will freeze very nicely.  Just freeze it in an aluminum container, thaw it out in the fridge, and then heat it up in the oven.







Shaima Alqifari

Main dish ( Harees )

Harees  (serves 8-10)

Ingredients:

2 cups of harees (wheatberries) For best results, you will need to soak the harees (wheatberries) overnight or for at least 8 hours.

1 kilo (2 pounds) of chicken or lamb

2 sticks of cinnamon

1 teaspoon of black pepper powder

2-3 teaspoons of salt

water

samen (local-made clarified butter) or melted butter

Directions:

First of all, you will want to boil the chicken or the meat until tender.  After boiling until tender, debone your chicken or lamb.  Save the stock to use later on in this recipe.

In a large pot, add the harees, deboned chicken or lamb, cinnamon, salt, pepper, and the stock.  Add water if needed.  The stock/water need to cover the harees  by about 2 or 3 inches.

Bring to a boil and then turn down the fire/heat to low.  Let it boil, boil, boil until it reduces to a watery oatmeal-like consistency.  Total cooking time will be about 1 hour…I didn’t time it.

(Note:  Be sure to check every 10 minutes and just stir the pot so that the harees won’t burn at the bottom.)

Now you are ready to blend the harees.  Using a hand mixer, blend the harees in the pot until smooth.  It won’t be entirely smooth.  You can also use one of those hand blenders to do the job.

The harees when ready will have a thick consistency.  Serve on a small platter and spoon the samen (clarified butter) or melted butter on top to cover.  Some people will decorate the top of the harees with powdered cinnamon in a simple pattern.

Cooking Harees in the crockpot or slow cooker:

This was my experiment:  If you cooking the harees using a crockpot, you will just need to add all the ingredients to the crockpot.  Add enough stock and water to equal 3 liters (12 cups).  I cooked this on high for 6 hours.

I added the lamb without deboning (I don’t think I will do that again).  I had to add a little more water so that I could blend it and then let it cook a little bit more (maybe an hour).

I will be making the harees again this way today because I think that it turned out much better than on the stovetop.  This time though I will be using already cooked and deboned lamb.





Shaima Alqifari

Main dish ( Chicken Recipe : Margoog )

" Margoog"

Note: * this dish can be made with chicken or meat its ur choice but here i worked with chicken

Ingredients:

for the dough:

- 1 cup flour

- 1/2 teaspoon salt

- 1 1/4 - 1 1/2 cup water

For the stock:

- 2 chopped onions

- 1/2 teaspoon grated, garlic and ginger

- 2 hot green chilis

- 4 big fresh chopped tomatos

- 3 tablespoon tomato paste

- 2 potatoes and carrots

- 1 eggplants

- 6 pumpkin pieces

- 1 cup of green beans

- 4 black lemons ( u make them by urself or buy them)

- 1 teaspoon cumin , coriander, and turmeric powder

- 1 1/2 table spoon salt

- 1 1/2 teaspoon sweet cinamon

- 1 full chicken cut into 8 pieces

- 4 table spoon coriander and parsley

- 12 -14 cup of water

Method:

- To make the dough: sift the flour and add in water and salt. mix it and leave it aside for 1 1/2 hour. then shape the dough into medium sized balls and roll out into thin circles.

- to make the stock: wash the chicken and cut into 8 pieces. then place it into a pan over heat until moisture leaks out.

- heat the oil and fry the onions until u get the golden color

- add the chicken, garlic, ginger and green chilis and mix them together, then add the spices, tomato sauce, vegetables and black lemons and mix together for another 2 minutes

- add chopped tomatoes and mix, add the water and cover the pan and leave it to cook by itself until the chicken and vegetables are ready.

- roll out dough and place over the stock, cut with spoon and leave to cook until it is dissolved in the stock

- then serve...




Shaima Alqifari

Entree ( sambousek )

Ingredients

For the dough:

3 cups plain flour or 420 g

1 tablespoon sugar

1½ teaspoons salt

½ cup butter or 110 g, softened

¾ cup water or 185 ml

For the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

500 g minced lamb

2 cubes MAGGI® Chicken Bouillon, crumbled

2 tablespoons pine seeds, toasted

¼ teaspoon ground black pepper

1 teaspoon seven spices

½ teaspoon dried mint

2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI Chicken cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the 

edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Shaima Alqifari

Video of Luqaimat Recipe - Sweet dumplings a ramadhan favorite

The dumpling are not sweet therefore, honey, regular syrup or date syrup must be poured om top of the dumplings.
These dumplings are crisp and sweet on the outside and soft inside.
Luqaimat is a dish which we and most Arabs usually have on the table when we brake our fast, so it is a common Ramadan dish.
Once you taste them you will surely fall in love with this tasty dessert.  

Note :

-After mixing water it will form clumps which will easily removed by slapping the dough with hand.

-Dough should not be too thick or too thin.

-Sugar syrup should not be thick otherwise it will make dumplings too sweet.

-Pour the mixture in oil by hands not by spoon otherwise the dumplings will be flat.

-Wet the fingers and take the portion little by little.

Shaima Alqifari

Dessert { Luqaimat }

      Luqaimat

Warning: this is a very moreish dish that you won’t stop eating! Luqaimat, a puffy sweet fried dumpling dipped in honey or syrup, is a firm favorite in our household during Ramadhan, the Islamic month of fasting.
Crunchy on the outside and soft and airy in the middle, luqaimat are often dipped in honey or sugar syrup (see recipe below), but I prefer to coat them with icing sugar.

Ingredients
2 cups plain white flour
1 tablespoon dry yeast
1 tablespoon yoghurt
1 ½ cups water
1 tablespoon oil
Oil for deep frying

Mix all the ingredients into a thick batter and keep in a warm place to rise. This should take about 30 minutes.

In the meantime, prepare the syrup as follows.

Ingredients for syrup
1 cup water
2 cups sugar
Juice of one lemon (alternatively you can use rose water or ½ teaspoon of ground cardamom to provide flavour)

Boil all the ingredients for the syrup in a deep pot and boil until the syrup is sticky. This should take about 5 minutes. Keep the syrup in a deep bowl ready to insert the luqaimat once cooked. If using honey heat up one cup of honey with a quarter cup of water until the honey is dissolved.

Cooking the luqaimat
1.Heat oil in a deep fryer or a deep pan over medium heat.
2.Drop a bit of batter to taste the heat of the oil. If the batter floats up quickly then the heat is right.
3.Using your hands scoop some batter forming a small ball and drop it gently into the oil. Alternatively, you can use a spoon to scoop the batter. Keep adding batter until the pan is full.
4.Turn the balls constantly to ensure an even brown colour. Remove them from the pan when they are a light golden colour.
5.Drop the balls into the syrup. You can also roll them in sesame seed for an extra hit of flavour. If you don’t want to use sugar syrup or honey, dust some icing sugar over the cooked luqaimat and enjoy.

Recipe: Shukri
Words: Abderazzaq Noor

Shaima Alqifari



Dessert { Atayef }

         Atayef

 Atayef are stuffed pancakes originating from the Middle East and Mediterranean regions. Aatayef is a famous dessert with a rich filling of cream or custard with nut and is traditionally served in Ramadan.

Aatayef is similar to the usual pancakes, except that it is cooked only on one side and uses yeast.

The recipe for this divine dessert is simple though time-consuming.But the effort is all worth it.

The Atayef is tend and fluffy, the custard is thick and creamy, and the nut-filling is crunchy.

The syrup gives this dessert a perfectly balanced taste and texture. 

08. February 2014 By Nadia Asif



Shaima Alqifari

Dessert { Kunafa } + Video

Kunafa

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 package Kataifi (1 pound package)

½ pound butter, melted (227 grams)

1 ½ cups sugar (375 ml)

1 cup water (250 ml)

Juice of ½ lemon

½ teaspoon rosewater or vanilla (2 ml)

¼ cup blanched whole almonds (60 ml)

½ cup golden raisins (125 ml)

2 cups walnuts, coarsely chopped (or 2 ½ cups/625 ml pistachios and omit raisins) (500 ml)

2 ½ tablespoons sugar (37 ml)

2 teaspoons ground cinnamon (10 ml)

1 pound soft ricotta cheese (these is an alternative filling omit the nuts, raisins, cinnamon and sugar) (454 gram)

Butter, for buttering the pan

Directions

1. In a heavy bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
2. Preheat oven to 350 degrees F. Butter a 12-inch round, 2-inch high cake pan.
3. In a large bowl gently loosen kataifi. Mix very well with the ½ pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
4. If using the Ricotta spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
6. Bake until lightly golden, about 30 to 45 minutes. (Note: the inverse side will be more golden when you turn it out.)
7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
8. If using the Ricotta, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.



Shaima Alqifari

Main Dish

1- Rice-based dishe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Biryani, Mansaf and Kabsas make up an integral part of Ramadan meals in several Muslim countries in Asia.

 

Ingredients

 

for the rice

• 2 cups basmati rice or long grained rice
• 1 tsp ginger-garlic paste
• 1 or 2 tsp chopped mint leaves or both mint+coriander leaves
• 1 bay leaf
• 1 inch cinnamon
• 2-3 cloves
• 3-4 green cardamom
• a pinch of mace
• 2 star anise
• ¾ tsp shah jeera/caraway seeds
• a pinch of saffron
• 1 tbsp curd - vegan or dairy
• a few drops of lemon juice
• 4 cups water
• 2 tbsp oil or ghee
• salt as required

Instructions

1. rinse the basmati rice for a couple of times in water.
2. soak the basmati rice in water for 20-25 minutes.
3. drain and keep aside.
4. heat oil or ghee in a pan.

preparing the rice:

1. add the caraway seeds and fry them.
2. add all the whole spices and fry them for a half a minute.
3. now add the ginger-garlic paste and mint leaves.
4. saute for a minute or till the raw aroma of ginger-garlic disappears.
5. lastly add the saffron and stir.
6. add rice and stir gently.
7. now add 4 cups of water, few drops of lemon juice and salt.
8. stir and cover the pan tightly with a lid.
9. let the cook rice till its just done.
10. the rice should have an al dente texture and not become soft or mushy.
11. check in between but don't stir as this will break the rice grains.
12. if you feel the water is less, then just add the required amount of hot water.
13. cover and let the rice cook till done.

2- Soup

 

 

Soups are essential components of Ramadan meals. Chicken, lentil, vegetable and tomato soups are commonly served.

 

 

 

Shaima Alqifari

Entree

Muslims traditionally break their fast by consuming any of these foods, in adherence to the teachings of the Prophet Mohammed, who also broke his fast this way.

 

   Amar al-Deen

Ingredient

• ½ Dried Apricot paste (Qamar Aldin) sheet
• 4 Cups hot water
• 4 Tsp sugar
• 1 tsp rose or blossom (optional)

Direction

• Cut Dried apricot sheet into small pieces. 
• Dissolve well in hot water.
• Add the sugar, stir then add blossom water.
• Serve cold.
• Can be served with dates or fresh apricot purée (if in season).
• Note: More water or ice can be added to obtain the desired thickness

For a healthier version of this recipe

Substitute white sugar with artificial sweetner to avoid the high calorie content of the drink

shaima Alqifari