Iftar Ideas

sister herb

Official TTI Chef
Salam alaykum sisters and brothers

Send here recipes of some small "snacks" suitable to break the fast.


Spinach Bhajiya

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1 cup besan (gram flour)
1/2 cup frozen spinach, defrosted (don't drain, use the liquid to thin your batter)
1/2 onion, sliced or chopped to your liking
3/4 tsp garlic & ginger paste
1/2 tsp turmeric
1/2 tsp red chili powder (or as much heat as you can handle!)
1 tsp salt (more to your liking)
water

1. Mix everything in one bowl and slowly start adding water, mixing after each addition, until batter is thick but can easily drop from a spoon.

2. In a frying pan, heat oil over medium heat and drop batter by the tablespoon. Allow to cook on each side at least 2 minutes, or until golden brown. Remove on slotted spoon and drain. Serve with a sweet imli (tamarind) or spicy chili chutney.
 

sister herb

Official TTI Chef
Date-Walnut Truffles

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Ingredients:
Baking dates-2 cups
Raw Walnuts-1 cup , chopped into small pieces
Coconut Oil-2 tbs
Powdered coconut-2 tbs

Directions:

1. Put the baking dates in a big bowl along with the chopped walnuts and coconut oil and mix well until all ingredients come together.

2. Take a small portion of the mixture and roll it between the palms of your hands until they form a round ball.

3. Roll the date ball in the coconut powder and let them get coated all over.

4. Gently place them onto a plate and serve.

5.Enjoy!

Notes:

1. If you dont find the baking dates, pit the dated yourself and pulse them in a food processor until they break apart and become lumpy.

2. Feel free to use shreeded coconut if you donot have powdered form and make sure it is unsweetened.
 

Mahzala

فَتَبَارَكَ اللَّهُ أَحْسَنُ الْخَالِقِينَ
Ooo, I like! Check out that tamarind chutney ...

... not because of the food, but, genuinely can't wait for Ramadhan. InshaAllah we live to purify ourselves another year over.

Great thread sister harb. I'll sure be following it =)
 

sister herb

Official TTI Chef
Nice if you like sister - you still have time to check recipes before Ramadan. :)

Coconut Milk Mango Smoothie

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Ingredients:
Mangoes-2, peeled and cut into chunks
Honey-2-3 tbs
Coconut milk-1 cup
Grated coconut-to garnish

Directions:
1. Put the mango chunks, honey and coconut milk into a blender and blend it until all the ingredients are incorporated and become creamy and smooth.

2. Pour into serving glasses.

3. Garnish with grated coconut.

4. Serve cold.
 

sister herb

Official TTI Chef
Cilantro & Mint Dipping Sauce

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(serves 4)

1 cup whole-milk yoghurt
! teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 small bunch fresh cilantro, stems and all
leaves of one large stem of fresh mint (or 1/4 bunch)

samosas or similar pastries to dip

To a food processor, add the yogurt. Add the cumin, black pepper, salt then the fresh herbs. Blend for about 30 seconds.

Pour and serve next to samosas or other pastries.
 

sister herb

Official TTI Chef
Zucchini fritters

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3 medium zucchini grated
5 eggs
2 cups flour
1 onion grated or finely chopped
Parsley chopped
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon allspice
1 teaspoon baking powder (not full)

Beat the eggs with the salt, pepper, paprika.
Mix the zucchini, onion, parsley then add the eggs.
Add the baking powder to the flour, mix well.
Add gradually to the zucchini mix, stir till combined.
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan.
Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters.
Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more.

Serve with mint yogurt or Cilantro & Mint Dipping Sauce.
 

sister herb

Official TTI Chef
Meat pies (sfeeha)

To make the dough
2 cups flour
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons olive oil
3/4 cup water

To make the stuffing
500 grams ground beef
1 medium onion chopped
2 tablespoons olive oil
1/2 teaspoon all spice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 tablespoon Tahini(optional)
1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint



Proof the yeast by mixing the yeast, salt and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast)

In a bowl whisk together the flour and salt till combined

Add the oil and then rub it into the flour mix with your fingertips

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.



To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.



Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.



Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet)

Place them under the broiler untill the tops are golden brown



Transfer to a wire rack to cool.
 

sister herb

Official TTI Chef
Stuffed pastries



1 Package puff pastry dough
one cup of rice
1 and 1/2 cups of water or chicken stock
Frozen mixed vegetables (I used peas and carrots)
200 gm beef cut into small cubes
olive oil
1 teaspoon salt
1/2 teaspoon all spice
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 egg white beaten with some water

Wash the rice and soak in in water for 15 minutes.

Place the olive oil in a pan and add the meat and stir occasionally untill it is done.

Remove the meat from the pan and add the vegetables, saute for 5-7 minutes.

Add the meat back to the pan then add the drained rice, salt and seasoning.

Add 1 and 1/2 cups of water or chicken stock and allow to come to a boil then lower the heat and cover the pan for 10 to 15 minutes or untill the rice soaks up all the water.

Keep it covered for 10 minutes then fluf it with a fork

Roll your puff pastry and divide it into squares



Use a deep round dish for a mold. Place the dough then add the stuffing then close the edges as is shown in the picture and make sure you pinch them together or seal them together with some egg whites.



Place your stuffed dough in a pan and decorate it if you like then brush with egg white



Preheat your oven to 200 C and place the rack in the middle

Place in the oven for 20-25 minutes or untill the bottom is golden brown

Place under the broiler till the top is golden brown



Note: For Iftar, you can decoriate pastries for example by crescent, instead by flower and leaves like in the pictures.

Note: for stuffing, you can use left-overs from previous meal.
 

sister herb

Official TTI Chef
Yeasted oregano cheese muffins

3 cups all purpose flour
1 cup powder milk
One and a half cups fresh oregano
One and a half cups chopped nabulsi cheese (or any cheese that is firm and holds its shape)
1 egg
3 teaspoons dry yeast
1 teaspoon sugar
1/2 cup olive oil (you can use any vegetable oil you like)
1 cup warm water
1 teaspoon vinegar

Place the oven rack in the middle and heat the oven at 190 C

Proof the yeast (this means make sure your yeast is active and to do that mix the yeast with the sugar and warm water and wait untill it foams and bubbles)

In a bowl mix the powder milk with the flour.

Add the olive oil and rub it into the flour mix untill the flour absorbs the oil and resembles wet sand



Add the egg then the vinegar (you can beat the egg with the vinegar then add it to the flour)

Add the oregano and cheese.

Add the proofed yeast and stir with a spatula or wooden spoon (the dough will be really sticky resist the temptation to add flour )

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Spray your muffin pan with oil then sprinkle it with flour

Using two spoons drop the mix into the muffin pan



Bake for 30-40 minutes (or untill the rim starts to turn golden brown)

Place under the broiler untill golden brown

Allow it to cool for 2-4 minutes then take it out of the pan and cool on a wire rack



Note: You can add olives to the muffins, if you like.
 

sister herb

Official TTI Chef
Spiced olives

Ingredients:
  • 1/2 lb green cracked olives
  • 1 tbsp chopped parsley
  • 1 tbsp chopped cilantro
  • 1/2 onion chopped finely
  • 1 tsp crushed garlic
  • 1/2 tsp hot paprika
  • 1 tsp cumin
  • 2-3 tbsp olive oil
Directions:
In a saute pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes. Add the olives, paprika, and cumin. Cook for 8 minutes longer. Finally add the cilantro and parsley, mix well and finish cooking for about 2 minutes longer.

*Note: if your olives are very salty, boil in water for 10 minutes before making this dish. Drain the water before using – it will help remove some of the salt.

 

sister herb

Official TTI Chef
Alternative to pita or naan bread:

Lemon Oregano Flat Bread

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1 ¼ cups lukewarm water
2 Tsp. instant yeast
1 Tbsp. granulated sugar
Zest of ½ a lemon
1 Tsp. lemon juice
1 Tbsp. dried oregano
3 cups bread flour
2 Tbsp. roasted garlic infused olive oil

In a large bowl, whisk together water, yeast and sugar. Set aside for about 5 minutes; until it starts to appear foamy.

Add lemon zest, lemon juice, oregano and flour. Knead by hand or with a dough hook on an electric mixer until the dough is smooth and elastic.

Add the roasted garlic infused olive oil and continue to knead until the oil has been completely incorporated.

Cover the bowl with plastic wrap and set aside for at least one hour.

Separate the dough into several 2 inch wide balls. On a floured surface, roll each ball out into a 6-inch circle. Remove as much access flour as possible as it will burn in your frying pan.

Spray a large pan with cooking spray and bring to medium heat. Place one circle of dough in the pan and cook until it starts to puff and air bubbles begin to form on the inside. Flip the flat bread and cook for another minute. Repeat until all dough is used.

Makes about 10 flat breads
 

sister herb

Official TTI Chef
Roasted garlic Hummus - a different way

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1 15 oz can Garbanzo Beans, drained and rinsed
1 roasted garlic bulb: about 10 cloves
1/4 cup roasted garlic olive oil
1/4 cup tahini
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Juice from one lemon
1/4 cup water

In a food processor combine garbanzo beans, roasted garlic and oil, tahini, salt, cayenne pepper, lemon juice and water. Pulse until smooth.

Place in a re-sealable container and refrigerate until cold.
 

sister herb

Official TTI Chef
Creamy date shake

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Serves 2

1/2 cup dates, pitted
1/2 whole milk yogurt
2 tablespoon heavy cream
1/2 cup whole milk
2 tablespoon honey (optional)

Remove any seeds and stems from the dates.

In a large blender combine all the ingredients and blend at least one minute or until the mixture is smooth or to the preferred texture.

Pour into glasses and serve with a straw for easier drinking.
 

Tabassum07

Smile for Allah
:salam:

MashaAllah, the date drink sounds good. Will try making it someday.

(Also sister, yesterday I made the Date Ranger cookies from C is for cookies thread.... They came out nicely. JazakAllahu Khayran for the recipe).
 

sister herb

Official TTI Chef
Potato patties

6 medium Potatoes
3 tb Yellow split peas
Salt
2 tb Oil
5 ea Fenugreek seeds
2 tb Chopped onions
3 tb Parsley
1 ea Fresh hot green chili

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Potato Patties Instructions:

Two hours before using, boil the potatoes in their jackets.
While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes.
Remove from heat & drain very well, ensuring that you get rid of all the excess water.
Set aside in a covered bowl.
In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek.
When they change colour, add onions & fry for 2 minutes, till the onion starts to brown.
Add parsley, green chili & stir another 2 minutes.
Next,
put in the split peas, a little more salt if desired & cook,
stirring for 5 minutes or until you are sure that all the water has
evaporated.
The mixture should become one lump.
Cover & set aside.
Peel
& mash the potatoes with a fork or hand masher, do not use an
electric beater otherwise your patties wil lnot hold together when
cooked.
A few lumps will remain, but get it as smooth as you can.
Add salt & mix thoroughly.
Divide the potatoes into 12 balls & do the same with the split pea mixture.
Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre.
Roll up into a ball again & flatten once more into a patty.
Repeat with the remaining ingredients.
To
cook the patties, you need very little oil & some patience so as
not to lose the crust to the skillet when you turn them over.
Coat the bottom of the skillet with a small amount of oil.
Cook no more than two patties at any one time in each skillet.
Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes.
The patties should be reddish brown on each side.
Keep the heat fairly low otherwise they will burn.
Serve with chutney.
 

sister herb

Official TTI Chef
I afraid I have sended this one to here before but I think this might be perfect for Iftar:

Moroccan Stuffed Dates

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Ingredients:
12 seedless dates (or remove seeds by yourself)
2 oz. softened cream cheese
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
1 teaspoon sugar (optional)
2 tablespoons chopped walnuts + more for garnish, if desired

Directions:
Slice 12 dates down one side longwise. Set aside. Stir cream cheese together with honey, cinnamon, almond extract, sugar and chopped walnuts. Fill each date with about 1 teaspoon of filling. Top with more walnuts if desired. Serve.
 
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