New Dishes To Eat In Ramadan

How to prepare:

• Put the meat and oil in a pot on a low heat, and stir the ingredients well until the color of the meat changes.
• Add garlic to the mixture, and mix well.
• We flavor the mixture with crushed black pepper, then add tomato juice to the ingredients.
• Stir well, then leave the mixture to boil for ten minutes.
• Add chickpeas to the mixture, then pour boiling water so that it completely covers the ingredients.
• Leave the mixture on the fire until the meat is tender.
• Season the mixture with salt, then remove it from the heat.
• Put the mixture in a serving dish, decorate its face with parsley, then serve it with bread or with rice.

Couscous with Chicken and Dried Fruits

Ingredients:

• Four cups of couscous.
• Three cups of boiling water.
• Four pieces of chicken breast.
• A piece of pumpkin, cut into medium-sized squares.
• One large potato, cut into squares.
• Two carrots cut into circles.
• One large onion, coarsely chopped.
• Six teaspoons of tomato paste.
• Three finely chopped tomatoes.
• A cup of boiled chickpeas.
• ¼ cup of dried apricots, if desired.
• A quarter cup of raisins.
• ¼ cup of dried cherries.
• A cube of chicken broth.
• Half cup of olive oil.
• Tablespoon of butter.
• A teaspoon of mixed spices.
• A teaspoon of turmeric.
• A teaspoon of ground cinnamon.
• A teaspoon of cumin.
• Quarter of a teaspoon of cardamom.
• A tablespoon of salt.
• A tablespoon of caraway love.
• A pinch of green coriander for serving.
• A tablespoon of dill;

How to prepare:

• Heat the olive oil in a pot over a low heat, add the onions to it, and stir constantly until it turns red.
• We flavor the onions with turmeric, mixed spices, cinnamon, cardamom, cumin, caraway, and salt, and stir the ingredients well.
• Add the chicken to the mixture, and leave it for a few minutes until it changes its color.
• Add the pumpkin, carrots, and potatoes to the mixture.
• Add chickpeas, chopped tomatoes, and tomato paste to the mixture.
• Cover the mixture with water, then add chicken broth to it, and let the mixture boil for half an hour.
• Put boiling water in another pot over medium heat, add butter and a pinch of salt to it.
• Add the couscous to the mixture, and let the ingredients boil for five minutes.
• We reduce the heat to the mixture to low, and then leave it for some time until the size of the grains.
• We stir the couscous slowly with a fork, then remove it from the fire.
• Pour the couscous into a wide serving dish with high sides, put the vegetable dish on its side, and the chicken pieces on its face.
• We decorate the face of the dish with dried fruits, dill, and coriander, then serve it on the dining table.

Seafood Stew

Ingredients:

• A head of fennel cut into thin slices.
• Four green onions, cut into strips.
• A clove of minced garlic.
• A quarter cup of olive oil.
• Four pieces of anchovies.
• A teaspoon of chopped hot red pepper.
• Four cups of tomato juice.
• A quarter of a bunch of chopped basil.
• Three quarters of a tablespoon of salt.
• Pinch of saffron.
• A glass of water.
• A quarter of a kilogram of fillet fish.
• A quarter of a kilogram of chopped calamari.
• A quarter of a kilogram of cleaned shrimp.
• A quarter of a kilogram of octopus.
• A quarter of a kilogram of mussels.
• Two pieces of crab.
• Two tablespoons of finely chopped parsley.
• A teaspoon of black pepper.

How to prepare:

• Put the green onions, olive oil, fennel and garlic in a saucepan over a low heat.
• Stir the ingredients well for two minutes.
• Add the red pepper, fish fillet to the mixture, and stir constantly until the onions wilt.
• Add tomato juice, saffron, salt, basil and black pepper to the mixture, stir the ingredients together, then leave the mixture on the fire for a quarter of an hour until it becomes firm.
• Add water to the mixture, and leave it again until it boils.
• Add fillet fish, shrimp, calamari, mussels, octopus and crab to the mixture, and stir the ingredients together.
• Cover the pot, and leave the mixture on the fire for an additional quarter of an hour until it is cooked.
• Remove the mixture from the heat, put it on a serving plate, sprinkle the parsley on top, and serve it hot on the table.

Potato Moussaka

Ingredients:

• Quarter of a kilogram of ground beef.
• Half a head of onion.
• A clove of garlic.
• A piece of chopped tomato.
• A teaspoon of oregano.
• A teaspoon of Italian seasoning.
• Two tablespoons of chopped coriander.
• A quarter cup of tomato paste.
• Kilogram of potatoes.
• Amount of olive oil.
• Pinch of salt.
• Pinch of pepper.

Final layer Ingredients:

• An egg.
• Half a cup of yogurt.
• A quarter cup of liquid milk.

How to prepare:

• Grease an oven tray with a little olive oil, taking care to also brush its edges using a brush designated for that.
• Put the garlic, onion, and coriander in the electric mixer, and mix the ingredients well until we get a cohesive mixture.
• Put the meat in a pot over a low heat, and leave it until it changes color and its liquid evaporates.
• Add the onion mixture, oregano, tomato paste, and Italian seasoning to the mixture.
• Flavor the ingredients with pepper and salt, and stir them well for several minutes until the ingredients are tender.
• Heat the oven to a medium temperature.
• Cut the potatoes into thick round slices.
• Place a row of potato circles at the bottom of the tray.
• We put a layer of the meat mixture, then an additional layer of potato circles, then another layer of meat, then a third layer of potato circles.
• Beat the egg in a bowl, add milk and yoghurt to it, and mix well.
• Pour a small amount of the mixture on the surface of the tray so that the potato pieces are completely covered.
• Cover the tray with tin foil, then put the tray in the oven at a low temperature for half an hour.
• Remove the tin foil from the face of the tray, and then place the tray in the oven again for an additional five minutes.
• We take the tray out of the oven, leave it to cool a little, and then serve it on the dining table.