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Ramadan Recipes

WHAT IS RAMADAN?

The ninth month of the Muslim year, during which strict fasting is observed from sunrise to sunset.

Each day during this month, Muslims all over the world abstain from eating, drinking, smoking, as well as participating in anything that is ill-natured or excessive; from dawn until the sun sets. 

Ramadan is an Arabic word comes from the Arabic root ramida or ar-ramad, which means scorching heat or dryness, Ramadan burns out the sins with good deeds, as the sun scorches the ground.

Ramadan also teaches how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

WHEN IS RAMADAN?

It is the month when holy Quran was released to the prophet Mohammed.

In comparison to the solar calendar, the Ramadan dates differ, moving forward approximately ten days every year due to the fact that it is a moving holiday which is dependent on the moon.

Ramadan days last 29 – 30 days, the end date will be revealed through another official lunar sighting in the last week of the month

RELIGIOUS SIGNIFICANCE

Charity is very important in Islam, and even more so during Ramadan. Zakāt, often translated as "the poor-rate", is obligatory as one of the pillars of Islam; a fixed percentage is required to be given to the poor of the person's savings.

In Islam all good deeds are more handsomely rewarded in Ramadan than in any other month of the year.

Fasting : It is one of Islam's five main pillars, which is obligatory for

all the adult Muslims except as long as they are physically and mentally well.

In addition to fasting, Muslims are encouraged to read the entire Quran. Some Muslims perform the recitation of the entire Quran by means of special prayers, called Tarawih. 

LAST 10 DAYS OF RAMADAN

In Quran its described that any action done on these night such as reciting the Quran, remembering Allah, etc. is better than acting for one thousand months which do not contain the night of Qadr (Night of Destiny/Power).

Though all parts of Ramadan are full of blessings and rewards, its last ten days hold a special status reflected in the recommendations and practices of the Messenger of Allah.How to take full advantage and benefit from the last part of Ramadan?

Here on three major practices of the Prophet, salla Allahu alaihi wa sallam, and his companions during these days, which we can we can follow on the Night of Power and the time before and after it.

• Praying in the last ten nights of Ramadan• Performing I`tikaf in the Masjid (seclusion in the Mosque)• Seeking Laylatul-Qadr (the Night of Decree)

SUHOUR & IFTAR Each day before dawn, Muslims observe a pre-fast

meal called Suhoor. After stopping a short time before dawn, Muslims begin the first prayer of the day, Fair. At sunset, families hasten for the fast-breaking meal known as Iftar.

During Ramadan, Suhoor or the pre-dawn meal, is incredibly important to keep you going through the day. Drink plenty of water, eat fruits, high fibre food includes cereals, figs, bran, whole wheat, grains, seeds, potatoes, vegetables etc.

http://www.nestle-family.com/my-ramadan/english/recipes.aspx

Iftar is one of the religious observances of Ramadan and is often done as a community, with people gathering to break their fast together. Iftar is taken right after Maghrib time, which is around  sunset. Traditionally but not mandatory, three dates are eaten to break the fast in emulation of the  Prophet Muhammad, who broke his fast in this manner.

Try to avoid fried food, caffeine and sweets. Get to know more healthy tips and recipes for this Ramadan.

http://www.nestle-family.com/my-ramadan/english/recipes.aspx

In the evening, dates are usually the first food to break the fast; according to tradition, Prophet Muhammad broke fast with three dates. Following that, Muslims generally adjourn for the Maghrib prayer, the fourth of the five daily prayers, after which the main meal is served.

in the Middle East, the iftar meal consists of water, juices, dates, salads and appetizers, one or more entrees, and a various kinds of desserts. 

Follow the below link and get more ideas for Suhoor and Iftar recipes

http://www.nestle-family.com/my-ramadan/english/recipes.aspx

DIFFERENT RECIPES FOR RAMADAN

Beef Roulade with Raisins, Pine Nuts and Tomato Sauce

Ingredients1.2 kg beef tenderloin3 tablespoons pine seeds or 30 g30 g raisins2 cloves garlic, crushed1 tablespoon fresh parsley1 tablespoon olive oilFor the tomato sauce:10 small tomatoes, ripe1 clove garlic, crushed2 cubes MAGGI® Chicken Less Salt BouillonFor garnishing:3 lettuces1 tablespoon olive oil1 teaspoon pine seeds1 teaspoon raisins1 teaspoon garlic, crushedFor decoration:Pinch of fresh parsley1 bunch fresh dill12 chives

Preparation

Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat. Lay on each piece of meat a few pine nuts and raisins, and some chopped garlic and parsley. Form a roulade and fasten with a skewer. For the tomato sauce, boil the peeled, seeded and diced tomato with the crushed garlic and the 2 MAGGI® Chicken Less Salt Bouillon cubes. Cook for a good 5 to 10 minutes. Brush the roulade with the tablespoon of olive oil and brown on all sides in a baking tray in the oven. When half cooked, add the tomato sauce and cook for another 5 minutes. Dip the lettuce leaves in hot water and then refresh with cold water. Brown with the 1 tablespoon of olive oil on high heat with the pine nuts, raisins and garlic. Pour the sauce in the plate; add the lettuce and finally the meat cut in half diagonally. Serve with white rice.

Chicken and Vegetables Sambousek

Ingredients

For the dough:3 cups plain flour or 420 g1 tablespoon sugar1½ teaspoons salt4 tablespoons vegetable oil1 tablespoon yeast, dissolved in 4 tablespoons warm water¾ cups water or 185 mlFor the stuffing:2 tablespoons vegetable oil1 small onion or 100 g, diced to small pieces250 g chicken, minced1 medium baby zucchini or 100 g, diced to small pieces1 small green capsicum pepper or 100 g, diced to small pieces1 baby eggplants or 70 g, diced to small pieces1 medium tomatoes or 150 g, peeled and chopped1 tablespoon tomato paste2 cubes MAGGI® Chicken Bouillon, crumbled2 tablespoons pine seeds, toasted¼ teaspoon ground black pepper½ teaspoon seven spices

Preparation

Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs. Add the dissolved yeast and mix. 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 oil in saucepan and sauté onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat. Roll the dough into round 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. Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up. Bake sambousek in a 250ºC preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately.

Fusili with Spinach and Basil Pesto and Snow Peas

IngredientsFor spinach and basil pesto:½ cup frozen spinach or 100 g, chopped and juices drained½ cup fresh basil leaves or 40 g, roughly chopped1/3 cup pine seeds or 50 g4 tablespoons olive oil or 60 mlFor cream sauce:1 tablespoon butter2 medium shallots or 50 g, chopped finely4 cloves garlic, crushed½ cup water or 125 ml, hot2 cubes MAGGI® Chicken Bouillon or 20 g1½ cups cream, 35% or 375 ml1 cup parmesan cheese or 90 g1 packet fusilli dried pasta8 cups water or 2 liters2 cups snow peas or 300 g, cut into 2cm pieces

Preparation

To prepare Pest Sauce: in a food processor add Spinach, Basil, Pine Seeds, and Olive oil and process to a course paste. To prepare Cream Sauce: melt Butter in a medium sauce pan over medium heat, add Shallots, and Garlic and sauté until shallots are soft. Add Water and MAGGI® Chicken Bouillon and simmer for 5 minutes until Garlic and Shallots are melted into the sauce. Add Cooking Cream and Parmesan Cheese and simmer until Cheese is melted and sauce is smooth and somewhat thick. Remove from heat and stir in the Pesto. Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Sauce and cut Snow Peas to the Pasta and stir gently until Pasta is coated. Cook on low heat for 5 minutes until Snow Peas are soft, but not fully cooked. Serve warm on a large platter.

Halawat El-Jibn Bil-Kishta

IngredientsFor the halawat el-jibn dough:1 kg akawi cheese, cut into thin slices1½ cups fine semolina or 240 g3 cups sugar syrupFor the filling:3 cups water or 750 ml1 tin NESTLÉ® Sweetened Condensed Milk or 397 g¾ cup corn flour or 90 g2 tablespoons blossom water

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour) then drain. Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring until sauce thickens. Add blossom water and stir. Keep aside to cool into a room temperature. Place the cheese in a bowl over boiling water and stir until cheese is melted. Add semolina and stir for 5-6 minutes. Sprinkle 4 tablespoons of hot sugar syrup over the working table and place over the hot cheese dough, then put another 4 tablespoons of hot sugar syrup on top and roll the dough using a rolling pin to have a thin layer then cut into squares with 7cm length. Mix the cooled cream mixture until is smooth and spoon 1 tablespoon on each dough piece and roll. Serve the Halawat el-jibn with the remaining syrup.

Meat Ravioli with Yogurt and Mint SauceIngredientsFor fresh pasta dough:2 cups all purpose flour or 180 g, plus more for dusting1 teaspoon salt2 medium egg, slightly beaten1 tablespoon olive oilFor ravioli filling:½ tablespoon vegetable oil200 g minced beef1 small onion or 50 g, finely chopped1 small chili pepper, sweet, de-seeded and chopped1 teaspoon dried oregano¼ cup water or 65 ml, hot1 cube MAGGI® Chicken Bouillon or 10 g½ cup ricotta cheese or 125 gFor yogurt sauce:1 tablespoon olive oil5 cloves garlic, finely chopped¼ cup water or 65 ml, hot1 cube MAGGI® Chicken Bouillon or 10 g1 teaspoon chilli flakes2 cups yoghurt or 450 g1 tablespoon corn flour, dissolved in 1/4 cup (65 ml) Cold Water2 tablespoons fresh mint, roughly chopped

Preparation

To prepare Ravioli Pasta: combine Flour and Salt in a mixing bowl, stir in Eggs and Olive Oil and knead until smooth and stretchy. Alternatively use a kitchen mixer designed for preparing dough with the dough attachment. Place dough in a plastic bag and place in the fridge to chill for 30 minutes. To prepare the filling: Heat Vegetable Oil in a medium frying pan, sauté Minced Beef until half cooked, add Onions and continue to sauté until Beef is cooked and Onions are soft. Add Sweet Chili Peppers, Oregano, Hot Water and MAGGI® Chicken Bouillon and cook for an additional 5 minutes until liquid is absorbed. Remove from heat and allow to slightly cool, mix in the Ricotta and set aside. To prepare Yogurt Sauce: in a large frying pan, heat Olive Oil and sauté Garlic for 1 minute. Add Hot Water, MAGGI® Chicken Bouillon and Chili Flakes and simmer for 1-2 minutes. Add Yogurt and Cornstarch mixture and simmer until sauce slightly thickens. Turn heat down to low and keep warm. To assemble Raviolis, divide Fresh Pasta Dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5cm x 5cm square pieces. Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with beaten Egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough. Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm. Once all Raviolis are cooked, transfer Raviolis and sauce into a large serving dish and garnish with freshly chopped mint leaves.

For more details please visit :http://www.nestle-family.com/my-ramadan/english/recipes.aspx