Ramadan is a month of reflection, community, and of course, delicious food.
As the sun sets, the magic of Iftar brings families together to break their fast with an array of mouthwatering dishes. This collection of 15 easy and traditional Ramadan recipes promises to make your Iftar unforgettable. From savory appetizers to sweet delights, these recipes are sure to impress your loved ones and nourish your spirit during this blessed month.
1. Chicken Biryani
1. Chicken Biryani
Aromatic and flavorful, Chicken Biryani is a classic dish that’s perfect for Iftar. Combining tender marinated chicken with fragrant basmati rice, this dish is layered with spices like saffron, cardamom, and cloves.
Prepare it with caramelized onions and fresh herbs for an unforgettable taste. Serve it alongside cooling yogurt raita and a fresh salad for a complete meal that warms the heart and fills the stomach.
Ingredients:
– 2 cups basmati rice
– 500 grams chicken, cut into pieces
– 1 large onion, thinly sliced
– 1 cup plain yogurt
– 3 tablespoons ginger-garlic paste
– 2-3 green chilies, slit
– 1 teaspoon saffron strands
– 4-5 green cardamom pods
– 4-5 cloves
– 1 stick cinnamon
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh mint leaves, chopped
– 4 tablespoons ghee or oil
– Salt, to taste
– Water, as needed
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a bowl, marinate the chicken with yogurt, ginger-garlic paste, green chilies, garam masala, and salt. Let it sit for at least 1 hour, or overnight for best results.
3. In a large pot, heat ghee or oil over medium heat. Add the sliced onions and cook until golden brown. Remove half for garnishing later.
4. Add the marinated chicken to the pot and cook until it’s browned and cooked through, about 10-15 minutes.
5. Stir in the cardamom, cloves, cinnamon, and cumin seeds. Cook for another 2 minutes until fragrant.
6. In another pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until it’s about 70% cooked. Drain the rice.
7. Layer the partially cooked rice over the chicken in the pot. Sprinkle saffron strands (soaked in a little warm water), chopped cilantro, and mint leaves on top.
8. Cover the pot with a tight lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
9. Once done, gently fluff the biryani with a fork, and serve hot, garnished with the reserved caramelized onions.
10. Pair your Chicken Biryani with yogurt raita and a fresh salad for a delightful Iftar experience. Enjoy!
Product Recommendations:
• Basmati Rice
• Spice Grinder
• Non-Stick Dutch Oven
2. Stuffed Grape Leaves (Dolma)
### 2. Stuffed Grape Leaves (Dolma)
Stuffed Grape Leaves, or Dolma, are a delightful appetizer that showcases the balance of flavors and textures. These tender leaves are filled with a mixture of rice, herbs, and spices, often combined with minced meat for added richness.
Serve with a drizzle of lemon juice and a dollop of yogurt to elevate the flavors. They are not just delicious; they also represent the tradition of sharing and hospitality during Ramadan.
Ingredients:
– 1 jar of grape leaves (about 50 leaves)
– 1 cup of rice (preferably short-grain)
– 1/2 pound of ground beef or lamb (optional)
– 1 medium onion, finely chopped
– 2 tablespoons of olive oil
– 1/4 cup of fresh parsley, chopped
– 1/4 cup of fresh dill, chopped
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of allspice
– 1 lemon, juiced (plus extra for serving)
– 2 cups of vegetable or chicken broth
– Plain yogurt for serving
Instructions:
1. Rinse the grape leaves under cold water and soak them in warm water for about 30 minutes to soften. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. If using, add the ground beef or lamb to the skillet, cooking until browned. Drain excess fat if necessary.
4. Stir in the rice, parsley, dill, salt, pepper, allspice, and half of the lemon juice. Cook for 2-3 minutes, allowing the flavors to meld.
5. Take one grape leaf, place a tablespoon of the filling at the base, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
6. Line the bottom of a large pot with any leftover or torn grape leaves. Arrange the stuffed grape leaves seam-side down in the pot, packing them tightly.
7. Pour the broth over the stuffed leaves and drizzle the remaining lemon juice on top. Place a plate on top to keep them submerged while cooking.
8. Cover the pot and simmer on low heat for about 45 minutes to 1 hour, until the rice is cooked and the leaves are tender.
9. Allow to cool slightly before serving.
10. Serve warm with additional lemon juice and a side of plain yogurt for dipping. Enjoy these traditional treats with family and friends during your Ramadan gatherings!
Product Recommendations:
• Grape leaves
• Rice cooker
• Olive oil 
3. Lentil Soup
Lentil soup is a comforting option to break your fast, packed with protein and nutrients. This traditional soup is simmered with carrots, onions, and spices, creating a heartwarming dish that soothes and nourishes.
Top it with a squeeze of lemon for brightness and serve with warm bread for dipping. It’s an ideal starter that sets the tone for a fulfilling Iftar meal.
Ingredients:
– 1 cup dried lentils (green or brown)
– 1 medium onion, chopped
– 2 medium carrots, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric
– 4 cups vegetable broth or water
– 2 tablespoons olive oil
– Salt and pepper to taste
– Juice of 1 lemon
– Fresh parsley or cilantro for garnish
Instructions:
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
3. Stir in the minced garlic and diced carrots, cooking for another 3-4 minutes until the carrots start to soften.
4. Add the cumin, coriander, and turmeric, stirring well to coat the vegetables with the spices. Cook for an additional minute to release the flavors.
5. Pour in the rinsed lentils and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. If desired, blend the soup for a smoother consistency or leave it chunky for more texture.
7. Before serving, add a squeeze of fresh lemon juice and stir well.
8. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve with warm bread for dipping.
Enjoy this easy, traditional lentil soup as part of your Ramadan recipes, and savor the warmth it brings to your Iftar table!
Product Recommendations:
• Lentil soup maker
• olive oil dispenser
• soup ladle
4. Falafel
4. Falafel
Crispy on the outside and fluffy on the inside, falafel is a beloved Middle Eastern snack that’s both filling and satisfying. Made from ground chickpeas and herbs, these balls are deep-fried to perfection.
Serve them in a pita with fresh vegetables and tahini sauce for a delightful Iftar experience. They are perfect for sharing and can be made in large batches, making them a popular choice during Ramadan.
Ingredients:
– 1 cup dried chickpeas (soaked overnight)
– 1 small onion, chopped
– 2-3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon baking powder
– Salt and pepper to taste
– Oil for frying
Instructions:
1. Drain and rinse the soaked chickpeas. Add them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
2. Pulse the mixture until it forms a coarse dough. Be careful not to over-process; you want some texture.
3. Transfer the mixture to a bowl and refrigerate for about 30 minutes to help it firm up.
4. Heat the oil in a deep frying pan over medium heat.
5. Using wet hands, shape the mixture into small balls or patties.
6. Carefully drop the falafel into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown, about 3-4 minutes on each side.
7. Remove the falafel with a slotted spoon and drain on paper towels.
8. Serve warm with pita bread, fresh vegetables, and tahini sauce for a delicious Iftar treat. Enjoy!
Product Recommendations:
• Falafel maker
• tahini sauce
• food processor
5. Chicken Kebabs
5. Chicken Kebabs
Marinated chicken skewers grilled to perfection are a must-try for any Iftar gathering. The marinade, often made from yogurt and spices, tenderizes the chicken and infuses it with flavor.
Serve these kebabs with a side of garlic sauce and flatbreads for a fulfilling meal. Their smoky aroma and juicy texture will surely please your guests and make for memorable moments during Ramadan.
Ingredients:
– 1 lb (450g) boneless chicken thighs or breasts, cut into 1-inch cubes
– 1 cup plain yogurt
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 4 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
– Wooden or metal skewers
Instructions:
1. In a large bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and black pepper. Mix well to create the marinade.
2. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
7. Serve hot with garlic sauce and flatbreads for a delightful Iftar experience. Enjoy!
Product Recommendations:
• Grill skewers set
• marinade mixing bowl
• garlic press.
6. Samosas
Samosas are a beloved treat during Ramadan, cherished for their crispy exterior and flavorful fillings. Whether you opt for spiced potatoes, seasoned meat, or a creative mix of vegetables, these pastries are sure to please everyone at the Iftar table.
With their flaky crust and delightful crunch, samosas can be baked or fried to suit your preference. Pair them with your favorite chutney or a cooling yogurt sauce for an irresistible snack that embodies the spirit of tradition and celebration during this holy month.
### Ingredients:
For the Dough:
– 2 cups all-purpose flour
– 4 tablespoons oil or ghee
– 1/2 teaspoon salt
– Water (as needed)
For the Filling:
– 2 cups boiled and mashed potatoes (or cooked minced meat)
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1 teaspoon coriander powder
– 1 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh cilantro, chopped (optional)
– Lemon juice (optional)
For Frying:
– Oil (for deep frying)
### Instructions:
1. In a mixing bowl, combine the all-purpose flour, oil or ghee, and salt. Mix well until it resembles breadcrumbs.
2. Gradually add water to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
3. In another bowl, mix the boiled and mashed potatoes (or minced meat) with cumin seeds, garam masala, coriander powder, chili powder, turmeric powder, and salt. Add chopped cilantro and lemon juice if desired, and mix well.
4. After resting, divide the dough into small balls and roll each ball into a thin oval or circle (about 6 inches in diameter).
5. Cut the rolled dough in half to create two semi-circles. Take one semi-circle, fold it into a cone shape, and seal the edge with a bit of water.
6. Fill the cone with the prepared filling, then seal the open edge by pinching it together. Repeat with the remaining dough and filling.
7. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop in the samosas and fry until golden brown and crispy on all sides.
8. Remove the samosas from the oil and drain on paper towels. Serve warm with your choice of chutney or yogurt sauce.
Enjoy these delightful samosas as part of your Iftar spread, and savor the taste of tradition!
Product Recommendations:
• Samosa maker
• Non-stick frying pan
• Spice storage container set
7. Date and Nut Energy Balls
These energy balls are a perfect healthy snack to break your fast. Made with dates, nuts, and seeds, they are naturally sweet and full of nutrients.
They are easy to prepare and can be made ahead of time. Simply blend the ingredients, roll them into balls, and refrigerate. Not only do they provide instant energy, but they also satisfy your sweet cravings in a wholesome way.
### 7. Date and Nut Energy Balls
Ingredients:
– 1 cup Medjool dates, pitted
– 1 cup mixed nuts (such as almonds, walnuts, or cashews)
– 1/4 cup chia seeds or flaxseeds
– 1/4 cup unsweetened shredded coconut (optional)
– 1/4 teaspoon sea salt
– 1 teaspoon vanilla extract
– 1 tablespoon cocoa powder (optional, for a chocolate flavor)
Instructions:
1. In a food processor, combine the pitted dates, mixed nuts, chia seeds, shredded coconut, sea salt, vanilla extract, and cocoa powder (if using).
2. Pulse the mixture until it becomes a sticky, dough-like consistency. If it’s too dry, you can add a tablespoon of water or more dates.
3. Once well combined, scoop out small portions of the mixture and roll them into bite-sized balls using your hands.
4. Place the rolled energy balls on a baking sheet lined with parchment paper.
5. Refrigerate the energy balls for at least 30 minutes to firm up.
6. Store them in an airtight container in the refrigerator for up to one week.
These energy balls are not only delicious but also packed with nutrients, making them an ideal choice for your Ramadan recipes. Enjoy them as a quick snack during iftar or anytime you need a boost!
Product Recommendations:
• Food processor
• chia seeds
• unsweetened shredded coconut
8. Roasted Vegetable Platter
### 8. Roasted Vegetable Platter
A colorful roasted vegetable platter brings a burst of flavor and nutrients to your Iftar table. Seasonal vegetables like bell peppers, zucchini, and carrots are tossed in olive oil and herbs, then roasted until caramelized. This dish is not only visually appealing but also makes for a healthy and delicious side dish. Pair it with a yogurt dip for a refreshing touch.
#### Ingredients:
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced into half-moons
– 2 large carrots, sliced into sticks
– 1 red onion, cut into wedges
– 3 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
#### For the Yogurt Dip:
– 1 cup plain yogurt
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
– Fresh mint leaves, chopped (optional)
#### Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced bell peppers, zucchini, carrots, and red onion.
3. Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, dried thyme, salt, and pepper. Toss until all the veggies are well coated.
4. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
6. While the vegetables are roasting, prepare the yogurt dip by mixing together the yogurt, minced garlic, lemon juice, and salt in a small bowl. Add chopped mint if desired.
7. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
8. Transfer the roasted vegetables to a serving platter and garnish with fresh parsley.
9. Serve warm alongside the yogurt dip for a delightful addition to your Iftar meal.
Enjoy this easy and traditional Ramadan recipe that will surely impress your family and friends!
Product Recommendations:
• Vegetable peeler
• Baking sheet with parchment paper
• Mixing bowls set
9. Coconut Rice Pudding
9. Coconut Rice Pudding
This creamy coconut rice pudding is a delightful way to end your Iftar meal. Made with coconut milk, rice, and a hint of vanilla, it’s a sweet treat that’s comforting and satisfying.
Top it with fresh fruits or toasted coconut for added texture and flavor. This dish combines tradition with indulgence, making it a perfect dessert for Ramadan.
Ingredients:
– 1 cup jasmine rice
– 2 cups coconut milk
– 1 cup water
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Fresh fruits (mango, berries, etc.) for topping
– Toasted coconut flakes for garnish
Instructions:
1. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and vanilla extract. Stir to combine.
3. Bring the mixture to a gentle boil over medium heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20-25 minutes, or until the rice is tender and the mixture has thickened.
5. Remove the saucepan from heat and let it sit covered for an additional 10 minutes. This allows the rice to absorb more liquid.
6. Fluff the rice pudding with a fork and divide it into serving bowls.
7. Top with fresh fruits and a sprinkle of toasted coconut flakes for added flavor and texture.
8. Serve warm or chilled, and enjoy this delightful dessert as a sweet ending to your Iftar.
Product Recommendations:
• Coconut milk
• jasmine rice
• toasted coconut flakes
10. Mint Lemonade
Refreshing after a long day of fasting, a glass of mint lemonade is just what you need to rejuvenate your spirit. This zesty drink brings together the invigorating flavors of fresh lemons and mint leaves, sweetened to perfection for a delightful sip. It’s an easy yet traditional beverage that adds a special touch to your Ramadan evenings.
Serve it chilled over ice and garnish with sprigs of mint for a stunning presentation. This mint lemonade is not just hydrating; it’s a refreshing way to break your fast and enjoy quality time with loved ones.
Ingredients:
– 4 large lemons, juiced
– 1 cup fresh mint leaves
– 1/2 cup sugar (adjust to taste)
– 4 cups cold water
– Ice cubes
– Mint sprigs for garnish
Instructions:
1. In a pitcher, combine the freshly squeezed lemon juice and sugar. Stir until the sugar dissolves completely.
2. Add the fresh mint leaves to the pitcher and muddle them gently with a wooden spoon to release their essential oils.
3. Pour in the cold water and mix well. Taste and adjust the sweetness if necessary.
4. Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld.
5. Serve the mint lemonade over ice in tall glasses.
6. Garnish each glass with a sprig of mint for an extra touch of freshness.
Enjoy your revitalizing mint lemonade as you gather with family and friends during this special month!
Product Recommendations:
• Lemon juicer
• Mint muddler
• Glass pitcher
11. Fattoush Salad
11. Fattoush Salad
Brighten your Iftar table with a colorful Fattoush salad, made with crisp vegetables and toasted pita bread. This refreshing salad is dressed with a tangy sumac vinaigrette, offering a burst of flavor in every bite.
It’s a great way to incorporate fresh produce into your meal and adds a crunchy texture that complements heavier dishes beautifully.
Ingredients:
– 2 cups mixed greens (romaine, arugula, or spinach)
– 1 large cucumber, diced
– 2 medium tomatoes, diced
– 1 bell pepper (red or yellow), diced
– 1 small red onion, thinly sliced
– 1 cup radishes, thinly sliced
– 1 cup parsley, chopped
– 1 cup mint leaves, chopped
– 2 pita breads, toasted and broken into pieces
For the dressing:
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon white vinegar
– 1 teaspoon sumac
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, cucumber, tomatoes, bell pepper, red onion, radishes, parsley, and mint.
2. In a separate small bowl, whisk together the olive oil, lemon juice, vinegar, sumac, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine, making sure all the vegetables are coated.
4. Just before serving, add the toasted pita pieces and toss again to mix.
5. Serve immediately and enjoy the vibrant flavors of this traditional Ramadan dish!
Product Recommendations:
• Salad spinner
• high-quality olive oil
• sumac spice.
12. Qatayef (Stuffed Pancakes)
12. Qatayef (Stuffed Pancakes)
Qatayef are delicious stuffed pancakes that are a Ramadan favorite. These sweet treats can be filled with nuts, cheese, or sweet cream, and they are typically served with syrup. Fried or baked, they offer a delightful contrast of textures and flavors, making them a perfect dessert to share with family and friends during Iftar.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina
– 1 1/2 cups warm water
– 1 tsp active dry yeast
– 1 tbsp sugar
– 1/4 tsp salt
– 1 cup finely chopped nuts (walnuts, pistachios, or almonds)
– 1/2 cup sweetened cream cheese or ricotta (optional)
– 1 cup sugar syrup (for serving)
– Oil for frying (if frying)
Instructions:
1. In a bowl, mix the flour, semolina, yeast, sugar, and salt. Gradually add warm water and whisk until smooth. Let the batter rest for about 30 minutes.
2. Heat a non-stick skillet over medium heat. Pour a small ladle of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
3. Flip and cook for an additional minute, then remove from heat. Repeat with the remaining batter.
4. Once cooled, take a pancake and place a spoonful of your chosen filling (nuts or sweet cream) in the center.
5. Fold the pancake in half and press the edges together to seal.
6. For fried Qatayef, heat oil in a deep pan and fry each stuffed pancake until golden brown. For baked Qatayef, preheat the oven to 375°F (190°C) and bake for about 10-12 minutes until golden.
7. Serve warm with sugar syrup drizzled on top. Enjoy this traditional dessert with your loved ones during Iftar!
Product Recommendations:
• Non-stick skillet
• deep frying pan
• sugar syrup dispenser
13. Kebsa (Spiced Rice with Chicken)
Kebsa is a flavorful spiced rice dish that is a staple in many Arab homes. The rice is cooked with chicken, tomatoes, and a blend of spices, creating a hearty and aromatic meal. This dish not only fills the stomach but also warms the heart, making it perfect for family gatherings. Serve it with a side of tangy salad and yogurt for a well-rounded Iftar experience.
### Ingredients:
– 2 cups basmati rice
– 1 whole chicken, cut into pieces
– 2 large onions, finely chopped
– 4 garlic cloves, minced
– 2 large tomatoes, chopped
– 4 cups chicken broth or water
– 3 tablespoons vegetable oil
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground cinnamon
– 1 teaspoon ground turmeric
– 1/2 teaspoon black pepper
– 1/2 teaspoon cayenne pepper (optional for spice)
– Salt to taste
– Fresh cilantro or parsley for garnish
– Lemon wedges for serving
### Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chicken pieces to the pot and brown them on all sides.
5. Mix in the chopped tomatoes and tomato paste, cooking until the tomatoes soften.
6. Sprinkle in the ground cumin, coriander, cinnamon, turmeric, black pepper, cayenne pepper, and salt. Stir well to coat the chicken in the spices.
7. Pour in the chicken broth (or water) and bring to a boil. Reduce the heat, cover, and simmer for about 25 minutes, or until the chicken is cooked through.
8. Remove the chicken pieces from the pot and set aside. Add the soaked and drained rice to the pot, stirring gently to combine.
9. Place the chicken pieces back on top of the rice, cover, and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
10. Once cooked, fluff the rice with a fork and let it rest for a few minutes before serving.
11. Garnish with fresh cilantro or parsley and serve hot with lemon wedges and a side of salad and yogurt.
Enjoy this delicious Kebsa as part of your Iftar, bringing the warmth of traditional flavors to your table.
Product Recommendations:
• Basmati rice
• spice grinder
• large pot with lid
14. Harira (Moroccan Soup)
### 14. Harira (Moroccan Soup)
Harira is a traditional Moroccan soup that is rich, hearty, and utterly comforting. Made with lentils, chickpeas, and tomatoes, this soup is a staple during Ramadan, often served to break the fast.
It’s flavored with a mix of spices and fresh herbs, making it a nutritious option that warms the body and soul. Serve with dates and bread for a complete Iftar experience.
Ingredients:
– 1 cup dried lentils, rinsed
– 1 cup canned chickpeas, drained and rinsed
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1/4 cup tomato paste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon black pepper
– 1 teaspoon turmeric
– Salt to taste
– 6 cups vegetable or chicken broth
– 1/4 cup olive oil
– 1 lemon, cut into wedges (for serving)
– Fresh dates and bread (for serving)
Instructions:
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the diced tomatoes and tomato paste, cooking for an additional 3-4 minutes until the tomatoes break down.
3. Add the lentils, chickpeas, and spices (cumin, cinnamon, ginger, black pepper, turmeric, and salt). Mix well to combine.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender.
5. Stir in the chopped parsley and cilantro, allowing the soup to simmer for another 5 minutes.
6. Adjust seasoning as needed, and remove from heat.
7. Serve hot with lemon wedges on the side, along with dates and bread for a complete Iftar experience.
This traditional Moroccan soup is sure to be a highlight of your Ramadan recipes!
Product Recommendations:
• Moroccan spice set
• soup pot with lid
• traditional Moroccan bread basket
15. Baklava
### 15. Baklava
Baklava is a sweet, flaky pastry made with layers of phyllo dough, nuts, and honey syrup, making it a perfect end to your Iftar meal. Its rich sweetness and crunchy texture are loved by all, turning any gathering into a festive occasion.
Serve it with a cup of Arabic coffee for a delightful combination that will leave everyone wanting more. This dessert embodies the spirit of sharing and celebration during Ramadan.
Ingredients:
– 1 package of phyllo dough (16 oz), thawed
– 2 cups of mixed nuts (walnuts, pistachios, almonds), finely chopped
– 1 cup of unsalted butter, melted
– 1 teaspoon of ground cinnamon
– 1 cup of granulated sugar
– 1 cup of water
– 1 cup of honey
– 1 teaspoon of vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the chopped nuts and ground cinnamon. Set aside.
3. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying out.
4. Brush the bottom of a 9×13 inch baking dish with melted butter.
5. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
6. Spread a thin layer of the nut mixture over the phyllo layers.
7. Repeat the layering process, adding 4 sheets of phyllo dough followed by a layer of the nut mixture until all the nuts are used.
8. Finish with 8 layers of phyllo dough, using the melted butter for each layer.
9. Cut the baklava into diamond or square shapes using a sharp knife.
10. Bake in the preheated oven for about 45-50 minutes, or until golden brown.
11. While the baklava is baking, prepare the syrup by combining sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil, then simmer for about 10 minutes.
12. Once the baklava is done, remove it from the oven and immediately pour the hot syrup over the pastry.
13. Allow the baklava to cool completely before serving to let the syrup soak in.
14. Serve with Arabic coffee and enjoy the delightful flavors of this traditional dessert.
This easy and traditional baklava recipe is sure to impress your guests and make your Ramadan celebrations even more special!
Product Recommendations:
• Phyllo dough sheets
• Turkish coffee set
• nut chopper/food processor
Conclusion
These 15 easy Ramadan recipes are sure to elevate your Iftar gatherings and create unforgettable moments with your loved ones.
From savory dishes to sweet delights, each recipe reflects the spirit of Ramadan, emphasizing family, community, and delicious food. Try these recipes, share them with friends, and make this Ramadan a memorable one.
