Ramadan RecipesRecipes

New Dishes To Eat In Ramadan

New Ramadan Dishes

The month of Ramadan is known as the month in which feasts and prayers abound, and there is no doubt that any determination must present a unique and distinctive variety of delicious food items. They are also keen on being healthy and beneficial for the fasting person, so in this article we will introduce you to four different ways to make new Ramadan foods.

Head Meat with Sauce and Chickpeas

Ingredients:

  • Kilogram of beef head.
  • Two cups of tomato juice.
  • Half a clove of crushed garlic.
  • Half a cup of chickpeas.
  • Two tablespoons of vegetable oil.
  • A teaspoon of crushed black pepper.
  • Small spoon of salt.
  • Amount of boiling water to boil the meat as needed.
  • Half a cup of chopped parsley for garnish.

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.
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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.
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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.
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