Globuzz Ramadan Special Recipes
Contents Harira – Moroccan soup recipe ............................................................... 3 Thandai ................................................................................................... 4 Spiced & Sweet Lassi ............................................................................... 5 Mango salsa recipe ................................................................................. 6 Mexican Table Salsa ................................................................................ 7 Arabic Paratha ........................................................................................ 8 Al-Motubug ............................................................................................. 9
Harira – Moroccan soup recipe
Ingredients: 1/3 cup Flour ,1/2 cup Chick peas , 1/2 lb Lean lamb or beef diced, 2 Large onions, chopped,1/4 t saffron 2 tb Paprika ,1 Soup bones,1 tb Butter,2 tb Salt,1/2 ts Pepper,1/2 cup Dried broad beans,1 1/2 lb Tomatoes,1 Bunch parsley,1 Bunch fresh coriander,1 tb Butter,1/3 cup Rice,1 Lemon,1/2 cup Lentils Method: 1) Soak overnight 1/3 cup flour in 1 cup water; 1/2 c lentils in water to cover. Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). 2) Add 6 cups of water, soup bones, butter, salt, pepper, chick peas with skins popped off and discarded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 3) 20 mins before serving, pour through a food blender into the soup pan (or blend with one cup of water) the tomatoes, parsley, coriander & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli. 4) When the vermicelli is cooked, add 1 Tb butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup). The soup should be smooth and slightly thick in consistency; add water or flour to thicken and adjust, if needed.
Thandai
Ingredients: *1 – ½ ltr water, *1 cup milk,*2 cups sugar,*1 tbsp almonds ,*1 tbsp watermelon seeds skinned , *½ tbsp poppy seeds (khus khus / posto) ,*½ tbsp aniseed (saunf / mouri), *1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed) *1/2 tsp rosewater , *1 tsp whole peppercorns, crushed , *1/4 cup dried / fresh rose petals Method: 1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside. 2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside. 3. Allow all the soaked items to stand for about 2 hours. 4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste. 5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl. 6. Add remaining water to the extract, press and try to extract more liquid. 7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid. 8. Add milk, sugar syrup and rosewater to the extracted liquid. 9. Add cardamom powder / crushed cardamom and mix well. 10. Crush the buds and leaves of Cannabis and mix in the thandai. 11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.
Spiced & Sweet Lassi
INGREDIENTS: low fat yogurt , water, a few toasted cumin seeds, a little chopped fresh coriander, FOR A SWEET LASSI sugar , to taste few drops of rosewater , to taste METHOD: For spiced lassi, whisk equal amounts of low-fat yogurt with water using a balloon whisk to create a frothy foam, then serve sprinkled with a few toasted cumin seeds and a little chopped fresh coriander. For a sweet version, whisk the yogurt and water with a little sugar to taste and a few drops of rose water.
Healthy Ramadan “Drink sufficient water between Iftar and sleep to avoid dehydration.�
Mango salsa recipe
Ingredients: I large ripe mango, remove skin and chop ,1 finely chopped tomato,1 green capsicum chopped finely,1 tbsp lemon juice,1 tbsp coriander leaves,salt to taste Method: Combine all the above ingredients and let it sit for half an hour for the flavors to meld. Serve with corn chips or grilled chicken/fish.
Mexican Table Salsa
Ingredients: 6 Roma tomatoes or 3 large regular tomatoes , 1 Medium white onion chopped, 3 Jalapeno or serrano chilies (add more or reduce quantity to taste) ,1 Garlic clove, 1 Cup loosely packed cilantro, 2 limes (the smaller Mexican limes are the best), Salt, Makes 5 to 6 cups of salsa Method: Char the tomatoes, onion, garlic and chillies. Remove from heat and let cool. Remove the tops of the tomatoes and chillies. Put all ingredients in a blender including the cilantro and the juice from two limes. I like to add two tablespoons of olive oil which gives the salsa a richer flavor. Add salt to taste. Blend until coarsely ground. Do not over blend.
Arabic Paratha
Ingredients: Flour /Maida 2 cups ,Salt 1 tsp, Milk as required, Frying: Mince (prepared),One egg in each paratha, Tomotoes (chopped),Gram masala powder,Spring onion (finely choped) For mince: Mince 1 pao,Oil 2 tbsp,Ginger & garlic paste 1 tsp,Salt 1 tsp,Chinese salt half tsp,Black pepper half tsp, Corriander leaves,Mint leaves,Green chillies Method: For Mince: Heat oil & add mince & other ingredients & cook until water dries. Sprinkle with corriander leaves, mint & green chillies.
Kneed flour with milk until the dough smooth, make into 34 equal portion. Apply oil on top and leave aside for 15 minutes. Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions. Break an egg on top and fold sides so that a squres is formed. Fry on medium heat till golden on both sides.
Al-Motubug
Ingredients: 6 cups flour , 2 eggs beaten with 1/2 cup corn oil, 2 bundles leeks (medium sized), 1 teaspoon ground black pepper, 1 1/2 lbs ground Beef, water, 3 eggs (beaten), salt, 3 onions (finely chopped) Method: 1) Sift flour, add the water and salt a little at a time, mixing dough until it becomes soft but pliable. Divide the dough into ten pieces, knead each piece well. Place on a tray sprinkled with a little water and let rise for at least one hour. 2) Put ground Beef in a saucepan with chopped Onion, black pepper and salt. Stir over medium heat
until cooked. Set aside until cool. 3) Chop leeks and wash several times through a strainer; drain and put on a paper towel until excess water is absorbed. Add to ground Beef.Take a piece of dough and cover in flour, roll out, place over back of hands and stretch until dough becomes quite thin. Place dough on worktop and trim uneven edges. Brush two tablespoons of egg and oil mixture over dough surface. Fold to form smaller squares. 4) Place in frying pan or griddle over medium heat with one tablespoon of oil. Place pastry squares in pan and fry on both sides until golden brown. 5) Repeat above method using five of the remaining pieces. With piece number six repeat as above to the folding stage. Place one fried pastry square in the center of the unfolded piece, cover generously with ground Beef and three tablespoons of beaten egg. Fold into a square. 6) Remember to sprinkle oil and egg mixture between layers. Fry in 3 tablespoons of oil over medium heat until both sides are golden brown. Repeat using remaining four pieces of dough. 7) Serve hot. Serves 10-12.