Culinary traditions of Ramadan.

THE KITCHEN OF A MUSLIM HAS A LOT OF FEATURES. IN DISHES USE MAINLY BEEF, GOATLINE, VEAL, BIRD MEAT, BEAN, RICE, VEGETABLES, CANNED AND FRESH FRUIT. Muslims do not eat pork, but with pleasure they consume dishes from fish, eggs, dairy products and, especially, cheese.

All kinds of spices are widely used in large quantities: onions, garlic, olives, red and black peppers, cinnamon, various aromatic herbs, etc., as well as vegetable oils, most often olive. Very popular with Muslims are meat soups with beans and rice, peas, lentils, potatoes, capers. And of the second courses, stewed and fried meat or chicken, pilaf, as well as wheat porridge - burgul (or bulgur) and "couscous" were most common. They usually prepare more carefully for Ramadan, for evening conversations after the afternoon fast ("Iftar") they prepare festive dishes and all kinds of sweets, which it is customary to treat friends and neighbors. We offer you several easy-to-cook dishes that are traditional for different countries of the region, so that you have something to please guests who have come to visit.

Fattush Salad

This salad is very popular in Lebanon and neighboring countries. It is surprisingly good in the heat and can act as an independent dish, as well as a side dish for meat or fish.

Ingredients:

  • Half an Arabian cake, oven-dried to crunch
  • 500 g fresh cucumbers
  • 1 small bunch of salad
  • 500 g of tomatoes
  • 10 medium-sized radishes
  • 1 tbsp. l salt
  • 5 cloves of garlic
  • Juice of 2 lemons
  • 3 tbsp. l vinegar
  • Olive oil
  • 3/4 cup fresh mint leaves
  • 1 onion
  • 3/4 cup parsley

Cooking method:

  1. Break the bread into small pieces or cut into small cubes. Cut all vegetables into small cubes and mix with bread.
  2. Crush garlic with salt, mix with lemon juice, olive oil and vinegar. Add all this to vegetables, herbs and mix well.

Harirah

Thick, spicy and satisfying Moroccan soup can be cooked without meat, but this version is considered more authentic.

Ingredients:

To a 4 liter pot

  • 2/3 cup chickpeas (chickpeas)
  • 300 - 400 g of meat
  • 2 tbsp. l tomato paste
  • 3 fresh tomatoes
  • 6-7 Art. l flour
  • 1 onion
  • Rice or Vermicelli - for dressing
  • Fresh herbs - parsley, cilantro, celery
  • 1 tsp black pepper
  • 1/2 tsp fresh ginger
  • Saffron and Red Hot Peppers

Cooking method:

  1. Finely chopped meat, onions, herbs, spices, tomato paste pour a glass of water and simmer over medium heat until the water evaporates, about 10-15 minutes. Add water to the middle of the pan and put whole unpeeled tomatoes there. After 15 minutes, remove the tomatoes from the pan while continuing to cook.
  2. Separately, mix the flour with a small amount of water in a bowl; if lumps appear, strain. Rub boiled tomatoes.
  3. When the meat is ready, add cold water to the soup and immediately add the flour mixture, as well as mashed tomatoes. When the water boils again, put rice or noodles there, stirring constantly. Cook until rice (noodles) is cooked, the broth should be thick. Add finely chopped cilantro at the end and cook for another three minutes until cooked.

Lamb tagine with dates

Tajine is the name of pottery with a cone-shaped lid, under which the effect of slow languishing in the oven, and dishes cooked in it. Traditional food in Morocco.

Ingredients:

4-6 servings

  • 1 onion (finely chopped)
  • 2 cloves of garlic
  • 10 g of fresh ginger (peel and chop finely)
  • 4 tbsp. l olive oil
  • 850 g diced lamb
  • Salt - to taste, 1/2 tsp. white pepper and caraway seeds
  • A pinch of saffron
  • 800 ml of broth
  • 400 g of potatoes (cut into large pieces)
  • 400 g carrots (cut into large pieces)
  • 200 g chickpeas (Turkish peas) from a can or boiled until half cooked
  • 60 g pitted dates (cut into strips)

Cooking method:

  1. Stuff onion, garlic and ginger in olive oil, add pieces of meat and fry, stirring, stirring, until the liquid evaporates. Salt, pepper, add caraway and saffron, pour half the broth, bring to a boil and simmer for 30 minutes under a closed lid.
  2. Add potatoes, carrots and chickpeas, add another 400 ml of broth, continue to simmer under a closed lid for about another 30 minutes. 3. Add the dates to the dish 10 minutes before cooking. Serve right in the tajine.

Sfuf

"Sfuf" is a mannik who is baked in Lebanon. Very simple in composition and preparation. Especially delicious is "sfuf" with milk, tea or Arabic coffee.

Ingredients:

6-8 servings

  • 1.5 cups of small semolina
  • 0.5 cups flour
  • 1.5 tsp baking powder
  • 1 tsp turmeric or saffron
  • 1 tbsp. Sahara
  • 1 tbsp. milk
  • 0.5 tbsp. odorless vegetable oil

Cooking method:

  1. Dissolve sugar in milk (milk can be slightly warmed up to make it easier), mix all dry ingredients, add milk with sugar and butter. Beat the mixture with a mixer at an average speed of at least 5-7 minutes. During this time, semolina will swell, and the dough will become thicker (consistency of sour cream).
  2. Form (diameter 22 cm) is well greased with oil and sprinkle with flour. Put the dough into a mold, garnish with nuts and put in a hot (180 ° C) oven.

Oven on low heat for about 40 minutes, do not open the oven for the first 25 minutes. Check the readiness of the cake with a toothpick.

Enjoy your meal!

Watch the video: Huge Traditional Food Arrangement For Ramadan Iftar - Ramadan Evening Snacks Prepared For Villagers (March 2024).