Break your Ramadan fast with these indulgent and delicious dishes
Katayef
Kochi: Break your Ramadan fast with these indulgent and delicious dishes that add colour, variety and nutrition to your table.
Chef SUMAIJA ASGHAR: Ramadan the ninth month in the Islamic calendar is among the holy month of Muslims. During the whole month, faithful observers of Islam fast from sunrise (Sahour) to sunset (Iftar). During the fast, no food or drink is consumed, and thoughts must be kept pure. Followers of Islam believe that fasting helps the Muslim learn patience, modesty and spirituality. Meals are served before sunrise and after sunset, and eaten with family or with the local community. The highlight of the whole festive month is the Iftar party organised in the evenings. A vast variety of dishes are prepared by the Muslim community and here are some of the best Arabic Ramadan special dishes exclusive for the season.
Basbousa:
Ingredients
l 1½ cups (293 g) Coarse semolina
l ½ cup (93 g) Fine semolina
l 2/3 cup (133 g) Sugar
l 2 tsp (10 mL) Baking powder
l 1 cup (90 g) Dessicated coconut (shredded)
l 2 Large Eggs
l 2/3 cup (167 mL) Unsalted butter (melted)
l 1 cup (237 mL) Yogurt
l 2 tsp (10 mL) Vanilla extract – or essence
Syrup:
l 2 cup(s) (400 g) Sugar
l 2 cup(s) (474 mL) Water
l ¼ tsp (1.25 mL) Lemon juice
l 1 tsp (5 mL) Rose water
Method
n Combine the sugar, water and lemon juice. Boil for 10 minutes.
n Add the rose water and stir well.
n Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off.
n Combine all the ingredients for the basbousa and mix well.
n Transfer the batter to a 9inches x 13inches (23cm x 33cm) buttered baking pan.
n Level the batter then refrigerate for 1 to 2 hours.
n Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a preheated oven for 40 minutes at 380°F/193°C
n Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
n Cut along the score lines and let it cool completely before serving.
Kasaba:
Ingredients
l 1 chicken, 10 pieces
l 2 bay leaves
l 1 Maggie chicken bouillon cube
l 1 diced onion
l 2 chopped garlic cloves
l 6 cardamoms
l 5 cloves
l 2 cinnamon sticks
l 2 dried lemons
l 1 teaspoon cumin
l 1 teaspoon coriander
l salt & pepper
l 1 teaspoon ginger
l 1 teaspoon cardamom
l 1 can tomato puree ( 8 ounce )
l 4 hard-boiled eggs
l pine nuts, and raisins, for flavor
Method
n PLEASE note, when cooking with basmati rice you always have to soak in water first or it will not cook well, for at least 15 mins!
n In a stockpot add your onions and garlic on medium and let brown. Then add all of your spices. Stir in tomato sauce on med heat until sauce thickens.
n Then add your chicken into the sauce. Sauté for a few minutes on med heat still. Rotate your chicken so it gets all the flavours. After this add your maggie and water. Add water so it covers your chicken.
n Now let your chicken cook like this for about 35 minutes. The first few minutes let it cook on boil. Then turn the heat down to medium for the rest of time.
n Meanwhile, get another pot the same size and put your basmati in it. Use about 4 teacups full (the Arabic tea cup), then add some vegetable oil or ghee. Then just set your rice aside until after your chicken has cooked.
n Now after your chicken has cooked for 35 minutes you will turn your oven on broil. Put the chicken in a roasting pan. Add the dried lemons to it. You have to watch it because it only takes a minute or so to broil. It will get crispy and blacken a bit but this is how it is supposed to be.
n Do not throw your broth away that you cooked your chicken in because we will use this to cook the rice.
n Add the broth spices and all to your rice, then just throw the rest away. Cook rice covered for 8 minutes then uncover stirring and cook for another 8 minutes.
n Now on a serving platter put your rice, then lay your chicken on top, add boiled eggs around the chicken and sprinkle nuts and raisins.
Farzana Malik: Baklava is a pastry made of layers of philo dough filled with chopped nut and spices, drenched in syrup. Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee.
If there is one dessert that spills Ramadan in Arab world, it’s Katayef! These are beautifully shaped stuffed mini pancakes that are easy to make and wonderful to eat. The thick creamy custard embodies the rose water flavour and is topped with the sweetness of sugar syrup. This dessert is easy to serve and can be made in advance.
Baklava:
Ingredients:
l 1 package philo dough
l 300 g butter melted
l 1 1/2 cups of finely chopped nuts of your choice
l 1/8 cup sugar
l 1/8 tsp cloves powder
l 1/8 tsp nutmeg powder
l 1/8 tsp cinnamon powder
l 1 cup sugar syrup
l Ground pistachio to decorate
For sugar syrup:
l 2 cups sugar
l 1 cup water
l 2 tbsp lemon juice
l 1 tbsp rose water
Method:
n For the sugar syrup: Combine sugar, water and lemon juice in a sauce pan and let simmer over medium heat for 10 minutes. Then add rose water and simmer for another 2-3 minutes. Remove from heat and let it cool completely before serving.
n For the baklava: Preheat oven to 180 degree celcius. Mix nuts, cloves, nutmeg, cinnamon powders and sugar in a bowl. Grease an 8 inch square baking pan. Cut the philo pastry into an 8 inch square. Brush each layer of philo pastry with melted butter. Now place 10 layers of buttered philo pastry into the baking pan. Spread half of the nuts mixture followed by another 4 layers of buttered philo pastry. Spread the remaining nut mixture and place another 2 layers buttered philo pastry. Brush the top with melted butter. Cut into any shape, most commonly squares or diamond shape. Alternatively you can lay 2 layers of buttered philo pastry and spread some nut mixture. Roll the pastry and cut into small cylindrical shapes. Bake in the preheated oven for 30-45 minutes or until golden brown. Drizzle the baklava while in the pan with sugar syrup and then let cool completely before serving. Top each piece with ground pistachio.
Katayef:
Ingredients
For the batter
l 1 cup flour
l ¼ cup whole wheat flour
l 1 cup milk
l ½ cup water
l ½ tsp yeast
l ½ tsp baking powder
l 1 tsp sugar
For the custard
l 2 cups milk
l ½ cup heavy cream
l 3 tbsp sugar
l ¼ cup corn starch mixed with ¼ cup water
l 4 slices of white bread with crust removed
l 1 tbsp rose water
l Ground pistachio for topping
l Sugar syrup for topping
Method
n Mix all ingredients for the pancake in a bowl and stir until well combined, let sit for 20 minutes. To cook pancakes, heat a non-stick pan on medium-low heat, pour ¼ cup batter or until 3 inches in diameter. Cook until bubbles cover the pancake and it’s no longer wet, about 30 seconds. Make sure bottom is golden brown in colour, remove and place in a dish to cool. Repeat until all the batter is over.
n For the custard pour milk, heavy cream, sugar and cornstarch in a sauce pan and stir. To this add pieces of white bread. Cook on medium heat stirring continuously until custard begins to thicken. Add rose water. Pour it into a bowl and cool to room temperature. Then place in the refrigerator to cool completely.
n To serve, fold the pancake into half and pinch the sides together half way. Fill a piping bag with cooled custard and pipe into pancake pocket, top with ground pistachio. Serve with sugar syrup. Make sure to refrigerate.
( Source : dc )
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