FOOD
Celebrate with these delicious recipes that the whole family will love
IOL APRIL 2023
Eid Mubarak!
◆ Traditional dishes for Eid al-Fitr
◆ Tips on making your Eid dinner friendly.
◆ Traditional Eid dishes from around the world.
◆ How to celebrate Eid al-Fitr on a budget?
◆ Halaal restaurants in your city for Eid celebrations.
◆ Easy Eid recipes using fridge and pantry staples.
◆ Eid recipes by local content creators.
◆ Eid dessert ideas for your holiday table.
◆ Special dishes to prepare.
Editor’s letter
CONTACT US
PUBLISHER
Vasantha Angamuthu vasantha@africannewsagency.com
ACTING EXECUTIVE LIFESTYLE EDITOR
Debashine Thangevelo debashine.thangevelo@inl.co.za
EDITOR
Lutho Pasiya lutho.pasiya@inl.co.za
DESIGN
Dominique Owen dominique.owen@inl.co.za
PRODUCTION EDITOR
Renata Ford renata.ford@inl.co.za
BUSINESS DEVELOPMENT
Keshni Odayan keshni.odayan@inl.co.za
SALES
Charl Reineke charl.reineke@inl.co.za
ENQUIRIES info@anapublishing.com
MUSLIMS around the globe celebrate Eid al-Fitr, which marks the end of Ramadaan, from Friday. Eid starts when the new moon is sighted or on the date that scientific calculations predict it will appear.
As with any joyous occasion, food is a big part of Eid and Muslims go all out, especially with candies and pastries. Like other aspects of the celebration, food eaten during Eid al-Fitr can vary between regions and countries.
However, no matter where you are celebrating, the feast is commonly started by eating a date, which signifies the end of the fast. One of the most common items that you will also find at most Eid feasts is sheer khurma, which is warm, sweet vermicelli milk. This is a treat that is delicious at any time of the day and is a staple at meals.
Other foods that are common during Eid festivities around the world are breyani and other meat curries, samoosas, and many other delectable dishes.
If you want to bump your well-wishes up a notch for this year’s feasts, we have got you covered with ideas to make it memorable.
Wishing you joy, health and peace. Eid Mubarak.
Lutho Pasiya
Contents
Cover image: Pexels/ Rodnae Productions
Traditional dishes for Eid al-Fitr
MUSLIMS around the world are preparing for Eid al-Fitr 2023, which is expected to fall on Saturday, April 22, (depending on when the moon is sighted).
The festival is the earlier of the two official holidays celebrated within Islam. It also commemorates the end of Ramadaan, the Muslim holy month.
During Ramadaan, Muslims across the world fast from dawn to dusk. After a month of this spiritual practice comes Eid al-Fitr, “the feast of fast breaking”. On this occasion people offer prayers to Allah (swt) and, later in the day, families and friends gather for a mega feast.
Though no festival is complete without delicious meals, think how wonderful food can taste after a month of fasting.
Here are some of the most popular dishes eaten during Eid al-Fitr.
Breyani
Eid al-Fitr and breyani go hand in hand. Breyani is a dish that almost every foodie enjoys. It has a distinct flavour that has left many a taste bud craving for more. It’s a celebration of all that is great about Indian food – the strong aromas, the vibrant colours, the fluffy rice, and those addictive curry flavours, it is worth every munch. The kind of meat added to breyani differs from country to country. Although chicken is typical, lamb and goat are also used.
Korma
Korma is a South Asian dish that is popular across the world, along with chicken breyani, chicken tikka masala and butter chicken. It is prepared by marinating and then braising the meat in a yoghurt or cream base. The dish is traditionally
cooked on low heat for about an hour until the meat is tender and the sauce turns into a rich and creamy glaze.
Tagine
A tagine is a North African stew
named after the clay pot in which it is prepared. It is a hearty dish that can be easily modified to taste. The tagine’s cone shape makes a moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits easily inside. It is filled with meat, dried fruit and vegetables, and a small amount of liquid and left to cook for a few hours on low heat, producing a meltingly tender stew.
Pulao
Pulao is comfort food at its best. It is a fragrant Indian-style rice dish made by cooking rice with spices and vegetables. You can make pulao in several ways. The only thing you need to take care with is the rice-to-water ratio and the cooking time. Pulao can be eaten as is, but it is mostly served with raita (a side dish made of dahi together with raw or cooked vegetables) pickle, and papad (deep-fried dough of black gram bean flour).
PULAO is comfort food at its best. | Pexels
EID AL-FITR and breyani go hand in hand. | Pexels
KORMA is a South Asian dish that is hugely popular worldwide, along with chicken breyani, chicken tikka masala and butter chicken. | Supplied
A TAGINE is a North African stew named after the clay pot in which it is prepared. | Supplied
LUTHO PASIYA lutho.pasiya@inl.co.za
Traditional Eid dishes from around the world
LUTHO PASIYA
EID AL-FITR is here, and Muslims around the world are already preparing for the celebration.
The religious holiday marks the end of the month-long dawn-to-sunset fasting of Ramadaan.
Eid focuses on love, kindness, and food. The food differs from country to country and is influenced by the culture of that area.
Here are some mouthwatering traditional Eid foods from around the world.
Baklava
This crunchy dessert is loved across the Middle East – you are unlikely to find anyone in that part of the world who hates baklava.
It is made of layers of filo pastry laced with butter and chopped pistachios mixed with other nuts and finally soaked in sugar syrup.
Haleem
After the morning Eid prayers, Bangladeshi families prepare what is known as haleem, a special stew common in the subcontinent.
An Arabic dish, this was first introduced by the Chaush community who sailed from Yemen to Hyderabad to serve in the military for the Nizam.
The meal comprises chunks of meat, lentils, and pounded wheat, slow-cooked with aromatic spices.
Another Eid tradition is the sweet pudding semai (sheer khorma), translated from Urdu or Farsi, to mean milk with dates.
Sheer khorma was brought to India during the Mughal dynasty and has been enjoyed by Dhakni Muslims since.
The consistency of the pudding is creamy and it is made with vermicelli,
BAKLAVA is a crunchy desert loved across the Middle East. | Pexels
Eid is a joyous day filled with happiness and focuses on giving and sharing love, kindness and food
whole milk, and sugar.
Fish dishes are also customary for the Bangladeshi table. However, depending on the season, this can vary.
Doro Wat
A delicious Ethiopian soup or curry cooked with chicken, and eaten with injera bread, Doro Wat is usually served as a communal dish to let everyone enjoy a meal together.
Beef rendang
This is an Eid classic recipe from Malaysia. It’s a spicy coconut curry made of beef which consists of coconut milk, spices, and chillies.
It originated in Indonesia and is popular in many countries such as Brunei, parts of the Philippines, and Malaysia.
Kanafeh
A favourite at Middle Eastern restaurants, this dessert is a top pick for Eid al-Fitr in Levant cultures.
For this dessert, shredded phyllo
dough is paired with white cheese, such as Nabulsi or Akkawi cheese. It is served with a drizzle of fragrant sugar syrup, usually as a rectangular slab of cake.
Bolani
A cross between lasagna and pizza, this flatbread is stuffed with leafy greens and other vegetables. Traditionally, whole families gather in one household to have an Eid lunch or dinner. Though many other Eid dishes are served, bolani is a staple on the Eid menu in this part of the world.
Lokum
Commonly known as “Turkish delight”, these jellied cubes are made with cornstarch, sugar, and rosewater.
Some varieties are also flavoured with orange blossom water, pomegranate or lemon.
The traditional confection is a must-have during Eid celebrations in Türkiye. The treat is thought to have originated 500 years ago during the Ottoman period.
Manti
Russia is another country that marks Eid al-Fitr with suitably delicious dishes. While Russian cuisine as a whole does not exactly have the best reputation, this is one offering you will want to try.
Manti is basically stuffed dumplings containing seasoned lamb or beef, and these savoury bites often form the base of the Eid feast in Russia.
The recipes can vary from region to region, so you might never find two that taste the same.
BEEF rendang. | Pexels
THE traditional confection lokum, commonly known as ‘Turkish Delight’, is a must-have during Eid celebrations in Türkiye. | Pexels
EID IS a wonderful time to get friends, family, and loved ones together to celebrate the season of kindness and good deeds.
If you are organising an Eid dinner for your loved ones and you do not know where to start, we are here to help.
Plan ahead
Planning ahead can spare you valuable time that you can instead use to celebrate and fully enjoy the Eid spirit. Usually, it is just the parents and older kids who handle all the Eid chores and preparations.
This year, try to include everyone in the household with chores, have them give their input, and ask them to share their suggestions for how they want this Eid to be.
You can have a meeting with your family, where you assign each member, including young kids, a task that they will be responsible for.
Plan breakfast, lunch, and dinner on the first day instead of dumping all chores and responsibilities on an elderly person.
Choose the correct setting
The first thing to do is decide whether you will be serving a buffet or a sit-down. For maximum functionality, it might be best to serve dessert on an additional table, if you have the space, with the dining table available as a sit-down for the main meal for the elders. This will help to keep overcrowding at bay and will also elevate the entire dining scenario.
Include an assortment of food
Make sure all the food you serve can be eaten by everyone, whether it has to be kosher, or gluten-free.
Get out the best utensils
Lastly, put out the best plates, serving dishes, etc. After all, if you have a fancy cloth on the table, it has to be matched by fancy utensils.
Tips on making your Eid dinner inclusive
With spiritual reflection and prayer, why not also mark the holiday by organising an Eid dinner for your loved ones?
EID is a wonderful time to get friends, family, and loved ones together to celebrate the season of kindness and good deeds. |
Pexels
LUTHO PASIYA
How to celebrate on a budget and have a spectacular feast
ON THE evening of Friday, April 21, Muslims around the world will be getting ready for the Eid al-Fitr celebrations that mark the end of the month-long fast of Ramadaan.
For many, it’s a time for sharing, coming together as family and friends, and feeling the powerful strength of community – especially through food. But with food prices on the rise, many people will be looking for cost-effective ways to celebrate.
Here are four ways to stretch your rand.
Plan ahead
Decide now what food you want to serve, and budget accordingly.
This will allow you to prioritise what you want for the day and resist the temptation to buy unnecessary items.
LUTHO PASIYA
Shop in advance
When you see specials on items you need for your planned meal, buy them. You can cook them in advance and then freeze them. This will help you to spread the costs over a couple of weeks.
Grocery items on special
Be on the lookout for items that have been reduced. Many retailers will reduce the cost of the item because it is out of season.
Check the kitchen
Plan your shopping list and meals and check what you have in the kitchen before heading out to buy your groceries.
Buy in bulk
This can significantly reduce costs in the long run, though the
upfront payment may be a little more than usual. But if you are planning a large feast, then buying in bulk would probably be the best action plan.
Be in the know
You need to research the discounts the different South African retailers have and then compare prices. Once you have compared the prices, you can decide where to purchase your goods.
Bring and share
If everyone contributes, it can ease the burden on just one person or family having to dig deep. Someone can be put in charge of starters, two to three people in charge of mains, and someone in charge of desserts. That way everyone gets to contribute.
BRING and share. | Pexels
While load shedding can be a frustrating and disruptive challenge, it is not necessarily a deterrent for those who wish to celebrate Eid at a restaurant. Whether for convenience, the social experience, or simply the joy of indulging in delicious food, why not celebrate Eid at a restaurant
VUYILE MADWANTSI vuyile.madwantsi@inl.co.za
Halaal restaurants in your city for Eid celebrations
EID is a significant religious holiday celebrated by Muslims around the world to commemorate the end of Ramadaan, the Islamic month of fasting. One of the common ways people celebrate Eid is by having a
festive meal with family and friends.
When considering the potential risks associated with load shedding, people may prefer to celebrate Eid at a restaurant rather than at home. This can make the experience of
celebrating Eid even more special and enjoyable.
It’s important to note that the Halaal restaurants below are just a few examples, there are many more available.
IF YOU are in Cape Town, enjoy the food at Bo-Kaap Kombuis, a Halaal restaurant that specialises in Cape Malay cuisine. | Bo-Kaap Kombuis
It's always a good idea to contact the restaurant ahead of time to check their opening hours, availability, and any other details you may need. Additionally, make sure that the restaurant's Halaal certification is valid and up-to-date.
GAUTENG
Doppio Zero, Sandton
Doppio Zero is a popular Halaal restaurant in Sandton. The menu includes a range of Italian-inspired dishes, including pizzas, pasta and breakfast. The restaurant also offers vegan and vegetarian options. You can contact them on 011 883 8000. Visit their Facebook page at https:// www.facebook.com/doppiozerosa/
burgers and grills, which are all Halaal certified. The restaurant's stunning beachfront location and relaxed vibe make it the perfect place for a casual Eid celebration. Contact them on 031 568 2383.
Palki Indian Restaurant, Durban Central
Palki Indian Restaurant is a popular Halaal restaurant in central Durban. It specialises in authentic Indian cuisine, with a menu that includes a range of vegetarian and non-vegetarian dishes like biryanis, curries and tandoori grills. Contact them at 031 201 0019 or email reservations@palki.co.za
Afro’s Chicken Shop, Glenwood
Afro's Chicken Shop is a Halaal restaurant in Glenwood. It serves flame-grilled chicken burgers, wraps and salads. The restaurant's open-air deck and street-style vibe make it a quirky and fun spot for an Eid celebration. Contact them on 031 201 2375. Visit their Facebook page at https://www.facebook.com/ AfrosChickenShop/
CAPE TOWN
The Test Kitchen, Woodstock
menu includes traditional African dishes such as bobotie, bunny chow and potjiekos. Gold Restaurant has live entertainment, including drumming performances and traditional dancing. Contact them at +27 21 421 4653 or visit their Facebook page at https://www.facebook.com/ GoldRestaurantCapeTown/
Bo-Kaap Kombuis, Bo-Kaap
Baha Taco, Rosebank
This Halaal restaurant in Rosebank offers a range of tacos, burritos and bowls inspired by Mexican cuisine. The restaurant also offers vegan and vegetarian options. The casual atmosphere and outdoor seating make it a great spot for a festive Eid celebration. Contact them at 083 461 5586. Visit their Facebook page at https://www. facebook.com/bahatacoza/
DURBAN
The Galley Beach Bar & Grill, Ballito
The Galley Beach Bar & Grill is a Halaal restaurant in Umdloti. It’s known for its seafood dishes,
This fine-dining restaurant in Woodstock has a focus on innovative and creative cuisine. They are not halaal, but halaal-friendly because they serve alcohol. They offer a seasonal tasting menu that changes regularly and features dishes like wild mushroom risotto, lamb chops with smoked aubergine purée, and rooibos dessert. Contact them at +27 21 447 2337 or visit their Facebook page at https://www. facebook.com/TheTestKitchenZA/
Gold Restaurant, Cape Town City Centre
Gold Restaurant is a Halaal restaurant in the heart of Cape Town that offers an interactive African dining experience. Their
Bo-Kaap Kombuis is a Halaal restaurant that specialises in Cape Malay cuisine. Their menu features samoosas, bunny chow bredie, and curry. The restaurant is in the colourful neighbourhood of BoKaap and has a quaint and cosy atmosphere. Contact them at +27 21 422 5446 or visit their Facebook page at https://www.facebook.com/ bokaapkombuis/
CEVICHE Peruvian Style/Fish taco.
| Baha Taco
GRASS Fed Beef Tartare. | Instagram thetestkitchenct
PIRI Piri chicken wings at Mozambiquan Gold Restaurant.
Easy Eid recipes using fridge and pantry staples
From savoury quick bites to sweet treats, these recipes are wonderful additions to your holiday
LUTHO PASIYA
END the holy month of fasting with a festive feast for the whole family. After eating the traditional date to end the fast, making an abundance of food is a great way of showing gratitude for our loved ones.
From savoury quick bites to sweet treats, these recipes are wonderful additions to your holiday.
Whatever you choose to make for your celebration, be sure to keep the day full of festive cheer.
MUTTON BREYANI
When we think of Eid, our minds go straight to breyani. It’s aromatic and comforting, and every bite is an explosion of flavour.
INGREDIENTS
1kg mutton shoulder, cut into bite-
size pieces
½ cup curd
¼ tsp turmeric
1½ tsp salt
2 tbs ghee
2 tbs oil
½ tsp cumin seeds
1 bay leaf
4 cloves
½ cinnamon stick
2 cardamom pods
3 onions, thickly sliced
1 tbs ginger garlic paste
3 tomatoes, cut into chunks
1 tsp chilli powder
½ tsp garam masala
½ cup milk
¼ cup water
METHOD
Wash and clean the mutton and pat dry with paper towels. Place the mutton in a large bowl.
Combine the curd, turmeric, and salt and pour over the mutton. Mix well and cover and marinate for at least 2 hours. Add ghee and oil to a large pressure cooker and allow it to heat up on a medium flame.
Add cumin seeds, cloves, bay leaf, cardamom and cinnamon, and fry for 30 seconds or until fragrant. Add sliced onions and fry for 2 minutes or until the onions are slightly browning.
Add ginger garlic paste and tomatoes, and cook for about 2 minutes. Add the marinated mutton and cook on high for 4-5 minutes till the mutton starts browning.
Add chilli powder and garam masala and stir to combine. Add the milk and water, stir, and ensure that they are well mixed.
Tightly seal the lid and pressure cook on medium for 25-30 minutes. The mutton, once cooked, must be fork-tender but should not fall apart.
Serve with cooked basmati rice.
TIRAMISU
This recipe only takes five minutes and is easy to make.
INGREDIENTS
1 cup brewed coffee (strong)
2 tbs sugar
1 packet of Boudoir biscuits
500g coffee-flavoured yoghurt
Cocoa powder
METHOD
Mix the brewed coffee and sugar together and let it cool to room temperature. Add the coffee into a wide bowl and lightly dip the Boudoir biscuits, horizontally, into the coffee for 2 seconds.
Lay the dipped biscuits into your serving plate. Add the yoghurt on top of the dipped biscuits and spread it out evenly.
Sprinkle the cocoa powder over the yoghurt and leave it in the fridge for 4 hours or overnight, to set.
| Supplied
MUTTON breyani. | Supplied
TIRAMISU.
MANGO CHEESECAKE
This recipe solves the century-old issue of the open can of mango pulp in the fridge that you have not figured out how to finish yet, plus it makes a great Eid dessert for one. Most of the ingredients for this easy cheesecake will be available in your kitchen.
INGREDIENTS
Base
250g Tennis biscuits
100g butter, melted
Filling
1 tsp vanilla essence
600g smooth cottage or cream
cheese
¾ cup icing sugar
284ml fresh cream
Juice and rind of 1 lemon
Topping
2 x 410g tins of sliced mangoes in light syrup, drained
1 tbs sugar
2 tsp gelatine
⅓ cup boiled water
1 large fresh mango, peeled and
thinly sliced
Juice of 1 lemon
METHOD
The base
Lightly grease and line a 20cm loose-bottomed tin with baking parchment or greaseproof paper.
Put the biscuits in a plastic food bag and crush them to crumbs, using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter.
Mix thoroughly until the crumbs are completely coated with the melted butter. Tip them into the prepared tin and press firmly down into the base to create an even layer.
Chill in the fridge for 1 hour to set firmly.
The filling
Place the cottage cheese, icing sugar and vanilla essence in a bowl, then beat with an electric mixer until smooth.
Pour in the cream, lemon rind, and juice, mixing until all the ingredients are incorporated.
Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
Smooth the top of the cheesecake with the back of a dessert spoon or spatula.
Leave to set in the fridge for at least 2 hours before adding the topping.
The topping
Mash or liquidise the tinned mangos until smooth. Mix the boiling water, sugar and gelatine, stirring rapidly with a fork until dissolved.
Cool slightly, then add to the mango pulp. Mix well and pour on top of the cheesecake. Refrigerate overnight to set.
Toss the mango slices in a bowl with the lemon juice and arrange them on top before slicing and serving.
For a nice shine, you can melt a little apricot jam with water and brush over the top of the mango slices just before serving.
To unmould, place the base on top of a can (tin of baked beans), then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
MANGO cheesecake
These are easy to whip up and the perfect way to end a feast, writes
Lutho Pasiya
WITH Eid almost here, it is celebration time again. And without a doubt, the indication of this day is sharing a delectable feast.
In celebration, local content creators Aqeelah Harron, Faaiza Omar, Fehmida OsmanLatib and Saadiyah Hendricks share their favourite Eid recipes. They are easy to whip up and the perfect way to end a feast.
Eid recipes by local content creators
Serving: 5 INGREDIENTS
2 cups Jungle Taystee Wheat
2 cups milk (dairy or almond milk)
1 tsp vanilla essence
2 eggs
6 tbs sugar (or xylitol, if preferred)
4 tbs melted real butter (or coconut oil, if preferred)
2½ tsp baking powder
Topping options: maple syrup, strawberries, cream, chocolates
METHOD
Mix all the dry ingredients in a bowl. Mix all the wet ingredients in another bowl. Gradually pour the wet ingredients into the dry ingredients while stirring slowly
with a whisk.
Flapjack hack: do not stir the mixture to the point where the batter is super smooth. Little clumps are one of the secrets to a fluffier flapjack. Over-mixing will make your flapjack chewy and rubbery.
Allow the batter to rest in the fridge for 20 minutes.
Grease a pan with coconut oil or non-stick spray and fry the flapjacks on medium heat. When the flapjacks start to bubble, turn them over.
Drizzle the flapjack stack with maple syrup and add some strawberries, cream, or any other topping you love.
Easy flapjack stack by Aqeelah Harron
Croissant pudding by Fehmida Osman-Latib
INGREDIENTS
4–5 croissants
500ml fresh cream
250ml milk
1 cup castor sugar
2 eggs
1 tsp vanilla essence
Pinch of ground cardamom
A handful of chopped pecan nuts
1 tsp cinnamon powder mixed with
2 tsp brown sugar
Parmalat vanilla custard
METHOD
Preheat your oven to 180°C. Slice the croissants into 4–5 chunky pieces and butter them on both sides. Put into an ovenproof dish and set aside.
In a bowl, combine the fresh cream, milk, castor sugar, eggs, vanilla essence and cardamom. Sprinkle with the chopped pecans and the cinnamon sugar mix. Bake in a preheated oven for 20–25 minutes.
Serve warm, drizzled with custard.
Serving: 10
INGREDIENTS
Syrup
1 cup sugar
½ cup water
1 tbs lemon juice
1 tbs orange blossom water
Cream filling
3 cups cream
Zest from ½ a lemon
1 tsp ground cardamom
1 tsp vanilla essence
½ cup sugar
¼ cup Jungle Taystee Wheat
1 tbs butter
3 eggs
Layered phyllo pastry
8 sheets of phyllo pastry
¾ cup roasted and ground pistachios
1¼ cup roasted and ground walnuts
⅓ cup castor sugar
¾ tsp ground cinnamon
80g melted butter or ghee
METHOD
Syrup
Place the sugar, water and lemon juice in a saucepan, and stir.
Bring the mixture to a boil on
medium-high heat, then reduce the heat and simmer for five minutes. Remove from the heat and stir in the orange blossom water.
Set aside to cool for one hour.
Cream filling
In a medium-sized saucepan or small pot, combine the cream, lemon zest, ground cardamom and vanilla essence. Bring to a simmer, whisk in the sugar, and Jungle Taystee Wheat.
While whisking, continue to simmer the mixture for about five minutes, until it thickens.
Remove the saucepan from the heat and transfer the cream mixture to a bowl.
Whisk in the butter and eggs, one at a time.
Layered phyllo pastry
Preheat the oven to 180°C for 15 minutes. In a small bowl, mix the pistachios, walnuts, castor sugar, and cinnamon.
Brush a 26cm rectangular oven-safe dish with melted butter or ghee. Place 1 sheet of phyllo in the dish, pressing down, and allow the
sheet to hang over the sides of the dish while brushing with butter or ghee.
Place the second sheet of phyllo over the first and brush with butter or ghee. Spread half the nut mixture over the phyllo.
Place another two sheets of phyllo over the nuts and brush each sheet with butter or ghee.
Pour the cream filling over the phyllo, and repeat the phyllo layering as before, to make 4 sheets of phyllo in total with nuts in between.
Fold over the phyllo from the long sides while continuing to brush each layer with butter or ghee.
Follow by trimming the phyllo from the short sides, and tucking it in to make it neat.
Score the phyllo to make a diamond pattern.
Bake for 40 minutes at 180°C.
Remove from the oven and pour the syrup over immediately while hot. Sprinkle with crushed pistachios and allow to cool for one hour or more before serving.
Baklava vanilla slice by Faaiza Omar
Custard cream-filled bollas by Saadiyah Hendricks
INGREDIENTS
For the bollas
1 egg
¼ cup sugar and extra for garnishing
1 tsp vanilla essence
1¼ cup flour
¼ tsp ground cardamom
1 tsp baking powder
170ml buttermilk
For the creamy custard filling
250ml whipping cream
¼ cup Parmalat vanilla custard
¼ tsp ground cardamom, and extra for garnishing
Pistachio chopped for garnishing
METHOD
Whisk the egg and sugar together until well incorporated and pale. Add the oil and vanilla and whisk to combine.
Sift in the flour, baking powder, and cardamom and fold until incorporated.
Whisk in the buttermilk until fully combined then set aside to rest while heating the oil for frying.
In a medium pot on medium heat, fry the bollas by spooning in a tablespoon of dough at a time, then allowing it to fry until golden brown on both sides. Remove and allow to drain on a plate lined with a paper towel.
While they cool, make the filling by whipping together all the ingredients.
To assemble, roll each bolla in castor sugar then slit and pipe in the custard filling. Finally top with chopped pistachio and a sprinkling of ground cardamom.
DESSERT IDEAS FOR YOUR HOLIDAY TABLE
CREAMY MILKY BOEBER INGREDIENTS
60g butter
200ml vermicelli
3 cinnamon sticks
3 cardamom pods
80ml semolina or Taystee wheat
100ml sago
250ml water
2 litres milk
1 can of condensed milk
1 can of evaporated milk
2ml egg yellow food colouring
100ml sultanas (optional)
50g flaked almonds, toasted
METHOD
In a medium-sized pot, melt the butter over medium heat. Do not overheat.
Add the vermicelli, cinnamon sticks and cardamom pods and sauté until the vermicelli is lightly golden, taking care not to burn the vermicelli.
Add the sago, semolina, water and milk, stirring continuously to prevent the sago from sticking to the base of the pot.
Once the milk mixture reaches boiling point, add the condensed milk, evaporated milk and egg yellow colouring. Add the toasted almonds and sultanas (if using).
Simmer for 10 minutes over low heat until the boeber is thick and creamy. Serve hot.
THE desserts that accompany your Iftar are now the most important part of Eid (breaking the fast). Eid brings a variety of desserts to the table, and everyone has their own preference for Eid recipes, which varies from home to home. If you are looking for some delectable and flavourful desserts to share with your friends and family, here are some dessert ideas that you can make in no time.
FLUFFY CREAMY CARROT SOJEE INGREDIENTS
3 cups finely grated carrots
1 cup semolina
Half a tin of condensed milk
Half a tin of Nestlé Cream
1 cup sugar
2 tsp elaichi powder
Saffron
Half a litre of milk
1 cup ghee
2 tbs coconut
2 tbs ground almonds
METHOD
Cook the carrots in the ghee until soft, dark and mushy. Add 1 cinnamon stick.
Add the semolina and allow to braise slightly. Combine the Nestlé Cream, condensed milk, sugar, milk and elaichi.
Add the milk mixture to
the carrot and semolina. Stir continuously to avoid lumps until it starts thickening on medium heat. Switch off the stove and leave it to cook further.
Lastly, add the saffron water, 2 tablespoons of coconut, and 2 tablespoons of ground almonds. Adjust sweetness as preferred. Add a small amount of milk when heating. Top with Nestlé cream and coloured almonds.
DECADENT CHOCOLATE MOUSSE PROFITEROLES
Makes: 16 INGREDIENTS
For the chocolate mousse
200g dark chocolate
80g butter
2 eggs
30ml honey
250ml cream, whipped
For the choux pastry
250ml water
100g butter
250ml flour
3-4 eggs
For the chocolate sauce
100g dark chocolate
50ml cream
METHOD
For the mouse
Combine chocolate and butter in a large heat-proof bowl and place over hot water until melted.
Remove and allow to cool.
Beat eggs and honey in a bowl until thick. Add to the chocolate, mixing well. Fold in the cream and refrigerate.
For the pastry
Bring water and butter to a boil in a saucepan. Remove from heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from the pan and allow to cool completely.
Put the dough in an electric mixer and add three of the eggs, one at a time, beating well after each addition. Add only enough of the fourth egg to make a stiff and shiny dough that holds its shape.
Put spoonfuls of the mixture on a greased baking tray and bake at 190ºC for 20-30 minutes until profiteroles are puffed and golden. Remove and pierce the side of each to allow steam to escape. Return to the oven and bake at 180ºC for a further five minutes. Remove and cool completely.
For the sauce
Melt chocolate and cream together.
To serve
Fill a piping bag fitted with a 5mm nozzle with the chocolate mousse and fill the profiteroles. Pile on a serving plate. Drizzle with sauce.
BURFEE TRUFFLES
Makes: 24
INGREDIENTS
6 tbs ghee
1 cup fresh cream
⅔ cup Nestlé sweetened condensed milk
3 tbs rose essence
Green cardamom powder
4 cups Nestlé Klim milk powder
METHOD
Heat the ghee, cream, condensed milk, rose essence, and cardamom powder in a heavy-base pot.
When small bubbles appear, add milk powder, a little at a time. Stir until it has
CHEF THARWAT'S ONE-BOWL CHOCOLATE CAKE WITH GANACHE FROSTING
Ingredients
For the cake
Dry
2 cups sugar
1¾ cup flour
¾ cup unsweetened cocoa
1½ tsp baking powder
1½ tsp bicarb
1 tsp salt
Wet
2 eggs
1 cup of milk
¾ cup vegetable oil (not olive oil)
2 tsp vanilla essence
1 cup boiling water
For the ganache frosting
350g good quality dark chocolate
350g fresh cream
Pinch of salt
Method
Preheat your oven to 180ºC. Mix all the dry ingredients together first, and then add the wet ingredients and mix on high speed.
Make sure to add the water last, as it needs to be hot
The mixture will look very thin, but it’s fine, and it will be very moist.
Grease (Spray & Cook) two 23cm cake tins and pour the mixture over. Before you bake, be sure to (gently) rap the tins on the counter a few times
cooked through and forms a soft mixture. Remove from heat and allow the mixture to cool. You can place it in the fridge. Once the mixture becomes cool enough to handle, shape it into small balls and place it on a baking sheet.
Refrigerate to set.
to get rid of any excess air bubbles. Bake for 30-35 minutes. Test with a toothpick. When the toothpick comes out clean, remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack.
For the ganache frosting
Heat the cream to simmering point, not boiling, then pour the cream over the chocolate.
Mix chocolate, salt and cream together until well combined and smooth. This is now ganache. Allow the mixture to cool completely.
Now whisk until light and fluffy. You will see the colour change to a lighter hue of brown. This will be your indication to stop whisking.
Don’t over-whisk, as you will split the mixture and will have to start again.
Now it’s just the frosting of the cake that remains to be done.
Enjoy!
Special dishes that deliver on flavour
MUSLIMS around the world are gearing up to celebrate Eid this weekend.
Eid marks the end of the holy month of Ramadaan, which is characterised by fasting during the day. For those who are celebrating, here are some delicious recipes to try.
CHILLI CHOCOLATE CHEFS’ SPICY CORIANDER AND CHICKEN MEXICAN RICE
INGREDIENTS
500g chicken fillet (cubed)
2 cups basmati rice (boiled)
1 bunch coriander
3 green chillies
1 tomato
¼ cup ghee or oil
1 onion (chopped fine)
1 tsp whole jeera
2 cloves
1 cinnamon stick
1 tsp ginger garlic paste
1 tsp salt
½ tsp turmeric powder
2 tsp cumin and coriander powder
1 tsp chilli powder
½ tsp lemon pepper
METHOD
Liquidise the coriander, green chillies and tomato and set aside.
Heat the ghee in a pot and saute the onion with the jeera, cinnamon, and cloves until golden.
Add the ginger-garlic paste, salt, turmeric, and braise for a few minutes. Add the cubed chicken and the coriander sauce and cook for a few minutes.
Now add the cumin and coriander powder, lemon pepper, and chilli powder. Add the cooked rice and steam in the oven
You can serve this with tzatziki and salsa.
1 tsp sea salt
A dash of cinnamon and cayenne (to taste)
2 x 400g cans of chickpeas
2 x 400g cans of fire-roasted diced tomatoes
Bowls
Cucumbers
Couscous
Mint, parsley, and coriander
Yoghurt or hummus
Olive oil
Toasted pita wedges
METHOD
Heat the oil in a large skillet over medium heat. Add the onion; saute until soft. Add garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prepare the other ingredients.
Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients.
MOROCCAN-SPICED CHICKPEA GLOW BOWL
INGREDIENTS
1 tbs olive oil
¼ cup chopped onion
1 clove of garlic, minced
1 tbs each of chilli powder and cumin
1 tsp each of turmeric and garam masala
LEG OF LAMB
INGREDIENTS
1 leg of lamb, thawed
2 tbs chopped rosemary
6 cloves of garlic, sliced
1 tbs cloves
2 tbs olive oil
2 tbs honey
CHILLI Chocolate Chefs’ spicy coriander and chicken Mexican rice. | Supplied
2 tbs sweet chilli sauce
1 tbs mixed herbs
METHOD
Rub the lamb with the olive oil, and make 1cm slits all over, and on both sides stuff the little holes with the garlic and cloves.
Rub honey, sweet chilli sauce, and mixed herbs into the lamb leg and sprinkle the rosemary over it.
Add salt and pepper to taste.
Place the lamb in a deep oven bowl and cover it with foil.
Preheat your oven to 180ºC and cook the lamb for an hour and 20 minutes.
GREEN MANGO SALAD
INGREDIENTS
⅓ cup chopped cashews or peanuts
2 unripe mangoes
⅓ cup chopped fresh coriander
⅓ cup chopped mint
2 tbs lime juice
4 tsp granulated sugar
4 tsp fish sauce
1 tbs vegetable oil
¼ tsp Asian chilli sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup of thinly sliced red onions
METHOD
In a skillet or toaster oven, toast the cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
Cut pointy ends off mangoes. Set each mango on the cut end. Using a serrated knife, cut off the peel. Cut flesh on either side of the flat pit into thin slices; stack and cut into thin strips.
In a bowl, whisk together the coriander, mint, lime juice, sugar, fish sauce, oil, and chilli sauce. Add the mangoes, red pepper, and onion; toss to coat. (Make in advance: Cover and refrigerate for up to 2 days.)
Sprinkle with cashews.
NAQIYAH MAYAT'S RED MASALA CHICKEN
Serves: 6
INGREDIENTS
1 chicken, cut into quarters
1 tbs ghee
2 tbs oil
¼ onion, finely chopped
½ tsp whole cumin
1 tbs ground cumin
1 tbs ground cumin powder
2 tbs white vinegar
1 tsp rough salt
½ tbs chilli powder
1 ½ tbs red wet ginger and garlic
masala
1 tbs ground garlic
A small knob of ginger or ½ tsp ground ginger
½ tbs methi masala
2 tbs tomato puree
tbs tomato sauce
2 tbs lemon juice
3 – 4 whole cloves
A few black peppercorns
A small cinnamon stick
2 – 3 whole cardamom pods
4 – 5 saffron fronds
¼ tsp white pepper
1 stick butter
METHOD
Heat ghee in a pot and add the whole spices (cumin, cloves, peppercorns, cinnamon stick, and cardamom) and chopped onion. Add 2 tablespoons of vinegar to the ghee and whole spices mix. Add the red masala and let it cook for a few seconds. Add the salt, cumin, coriander powder and the balance of the ingredients.
Finally, add a teaspoon of saffron water for colour and a quarter teaspoon of white pepper. The mixture should be thick and saucy. Allow it to cool slightly and smear it over your chicken pieces (they should be slit slightly so the marinade can flavour and tenderise the meat).
Place a finger-width of butter into a pot. Add the chicken and a quarter cup of water. Add 3 whole green chillies for extra heat (optional). At this stage, the chicken should be a fiery tone of maroon.
Switch the stove to high heat to allow the butter to melt over the chicken. This should gently coat the pan and start the process of cooking the chicken.
Reduce to medium heat and cool slowly. Bring back to high heat for the sauce to thicken and burn slightly.
1
NAQIYAH Mayat’s red masala chicken. Picture: Supplied
LEG of lamb. | Supplied GREEN mango salad. | Supplied
Have you discovered these digital magazines yet? To receive all our FREE digital magazines directly to your mailbox, email iol.magazines@inl.co.za with the word Digital. Advertising Sales queries: Charl Reineke | charl.reineke@inl.co.za Click here to read our magazines now.
