Iftar Ideas

[sister herb]

Date Halva

'

250g walnuts
250g blanched whole almonds
450g fresh dates, halved, pitted
50g sesame seeds
3 teaspoons orange flower water (see note)
Icing sugar, to dust

Preheat oven to 180 C. Roast nuts separately for 8 to 10 minutes or until golden. Cool, then coarsely chop. Process nuts, with remaining ingredients in a food processor until combined. Press mixture into a 15cm x 24cm block between 2 sheets of baking paper. Place in freezer to firm for 20 minutes. Cut into 2cm squares, dust with icing sugar and top with a borage flower, if using. Halva will keep, refrigerated, for up to 2 weeks.

Note: Also known as orange blossom water, this is distilled from fragrant Seville orange blossoms and used in sweet and savoury cooking. Both this and borage flowers are available from Middle Eastern food stores and delicatessens. As substitute you can use orange extract but only use 1 teaspoon to get an orange taste or grated orange zest from 1/2 or 1 orange.

Source: http://www.taste.com.au/recipes/22014/date halva

 

[Tabassum07]

Noo, this thread is torture

Sister Herb, adopt me!!

 

[sister herb]

Noo, this thread is torture

Sister Herb, adopt me!!

Oh sorry I have made my dear sister unhappy.

 

[Tabassum07]

No, just really hungry

 

[sister herb]

No, just really hungry

So hungry that you would like to immigrate to my kitchen - at least during iftar? I am ready for that...

Dates and tea is waiting you.

 

[sister herb]

Rice Crispy Treats

Ingredients:

• 6 cups of puffed rice cereal (Rice Krispies or the generic stuff. Doesn’t make a difference. The marshmallow is the star in this recipe.)
• 1 jar of Marshmallow Creme
• 3 tablespoons butter

Directions:

Spray a 9×13 pan with nonstick spray or grease with butter and set aside.

In a nonstick pot, melt the butter over medium heat. Add the marshmallow creme and stir to completely melt and combine with the butter.

Remove from heat and add the rice cereal. Stir gently but thoroughly with a rubber spatula to cover the cereal completely.

Press into the greased pan and let cool completely to hold it’s shape.



For shaped treats:

After pressing the mixture into the greased pan, use the cookie cutter of your choice to shape the treats while the mixture is still warm. Place the cut shapes on a sheet of wax paper to set. Continue to cut out the shapes until you’ve finished the tray.

Gather the scraps and press together to cut out more shapes. Continue to do so until you’ve used up as much of the mixture as possible.





Allow the shapes to cool completely then enjoy!



Source: http://littlelifeofmine.com/2011/10/halal-shaped-rice-crispy-treats.html#sthash.L9RJMCc4.dpuf

 

[sister herb]

As those Rice Crispy Treats include also marsmallow (what often includes gelatin what might comes from the pig), here is recipe how to make vegan-style marshmallow at home:

Homemade Marshmallows

Step 1: Gather Your Ingredients
2 1/2 tablespoons agar agar
1/4 cup and 2 tablepoons water
2 teaspoons vanilla
1 1/2 cups sugar
1/4 cup and 2 tablespoons water
1/2 cup and 2 tablespoons corn syrup
1/4 teaspoon salt
powdered sugar

Step 2: Soak the Agar Powder
Combine the 1/4 cup and 2 tablespoons water with the organic vanilla extract. Sprinkle the agar agar powder over the liquid and let it sit for 1 hour. I recommend doing this in your stand mixer, so you don’t have to move the agar agar mixture later.

Step 3: Heat it Up
Once the agar agar has been soaking for about 30 minutes, begin preparing your sugar syrup. Combine the corn syrup, regular sugar, salt and 1/4 cup and 2 tablespoons of water in a saucepan. Bring it to a boil with a lid one and without stirring, once it comes to a boil continue to let it cook without stirring until it reaches soft-ball stage (235-240 F/170 C). Do not overcook the mixture, so use a candy thermometer.

Step 4: Beat It
Now that your agar agar has been soaking for 1 hour, add it to your stand mixer and start mixing on medium speed. Slowly and carefully start to pour your hot sugar syrup into the agar agar. Once you have added all of the sugar syrup, bring the speed up to high. Seriously, be careful – this mixture is very hot and you don’t want it to splash on you. Continue mixing for at least 10 minutes or until you get fluffy, stiff peaks – it may take longer depending on where you live and the amount of humidity in the air.



Step 5: Now Make Marshmallows
I covered the entire bottom of the baking dish with parchment paper and then a layer of powdered sugar. Then, pour the sugar-agar mixture into the pan. and smooth out the top with a spatula. Let the marshmallows rest at room temperature overnight.



Step 6: Cool Out and Shape Up
In the morning, turn the marshmallows out onto a cutting board and peel them off of the parchment paper. You can dust the tops with the powdered sugar and cut them into heart shapes using a cookie cutter or knife. Or you can cut them into cubes – I used kitchen shears, however you can use a pizza cutter or knife. Keep them in an airtight container in your refrigerator until you have used them all – they won’t last long, I promise!



Source: http://www.inhabitots.com/how-to-make-homemade-vegan-marshmallows/#sthash.kFmJd5Bc.dpuf

--------------------------------------

Alternative recipe for Rice Crispy Treats (without marshmallows)

1/2 c. natural peanut butter
1/2 c. honey
1/2 c. ground nuts
1/2 tsp. vanilla
2 c. crispy brown rice cereal

Mix peanut butter, honey, nuts and vanilla in a bowl. Add cereal and stir gently until cereal is coated. Press into well greased pan or form into balls and put on waxed paper. Refrigerate.

 

[queenislam]

deliciously awesome and reliable recipes thanks for sharing sister,
jazakallah khair

 

[Italiano]

Zucchini fritters

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.

Thank you for the recipe, sister. Insh' Allah I'll try it very soon...

 

[um muhammad al-mahdi]

Assalamu Alaykum,

... Here we go, that time of the year.... When no matter how much you love sister herb's recipes... You just want to delete here yummy posts!!!! Lol

Barakallahu Fiki @sister herb

 

[sister herb]

Someone wants to delete my posts...

 

[sister herb]

Date Squares

Yields: 1 dozen bars
Prep time: 20 min
Cook time: 35 min

Ingredients:
1 cup dried pitted dates, finely chopped with an oiled knife
1 cup chopped walnuts or pecans
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
3 eggs, beaten
Powdered (confectioners') sugar

Preparation:
Preheat oven to 350 degrees F/175 C. Lightly butter a 9-inch square baking pan.

In a large bowl, combine dates, walnuts, flour, baking powder, sugar, and eggs. Spread mixture onto bottom of prepared baking pan.

Bake 35 minutes; remove from oven and let cool on a wire rack for 15 minutes. Cut into squares.

Toss warm squares, a few at a time, in the powdered sugar. Transfer to a wire rack to cool completely. Sprinkle with more powdered sugar just before serving.

Storage: Date Squares keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature for approximately 1 week. These cookies also freeze well.

Source: http://whatscookingamerica.net/Cookie/DateSquares.htm

 

[sister herb]

Lamb Kebabs on Cinnamon Sticks

Servings 6

Ingredients

• 2 tablespoons oil for cooking

For Mini Kebabs

• 2 pounds mixed ground meat; composed of 2/3 lamb and 1/3 beef
• 1 egg yolk
• 1/2 pound pine nuts
• 1/2 teaspoon ground cumin
• salt and pepper
• 1/4 cup olive oil (4 tablespoons)
• 12 cinnamon sticks

Mix together the meat, egg yolk, pine nuts and cumin. Season with salt and pepper and continue mixing. Create small kebabs, skewer them on the tips of cinnamon sticks and press firmly. Heat a large frying pan two tablespoons oil and saute the mini kebabs about 4 minutes on each side, until golden

Serving:

Serve two mini kebabs per person, with a tablespoon chilled mango chutney

Makes 4 servings

1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced
1 large mango, diced
1/4 cup sugar
4 tablespoons vinegar (or grapefruit juice or lemon juice)
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

Sources: http://www.joyofkosher.com/recipes/lamb-kebabs-on-cinnamon-sticks-with-date-and-mango-chutney/

http://www.steamykitchen.com/1824-lamb-kabob.html

 

[sister herb]

Spinach and Cheese Pinwheels



Yield: 35-40 Pieces

Ingredients:

• 2 sheets puff pastry, thawed
• 1 egg
• 1 tablespoon water
• ½ cup cheddar or mozzarella cheese, shredded
• ¼ cup parmesan cheese, grated
• Pinch garlic powder
• 1 (10 ounce) package frozen spinach, thawed and drained
• All-purpose flour, for dusting

Directions:

Preheat oven to 400 F/200 C.

Beat egg and water in a bowl and set aside. In a separate bowl, mix monterey jack cheese, parmesan cheese, and garlic powder.

Dust the work surface with flour, and unfold the pastry sheets. Brush each sheet with the egg wash. Sprinkle the cheese mixture and spinach on the puff pastry sheets.

Starting at the shorter side, roll up each puff pastry sheet like a jelly roll. Cut ½-inch thick slices (about 20 from each roll), and line them on baking sheets cut-side down. Brush each slice with the egg wash.

Bake for 15 minutes or until golden brown.

Note: Pinwheels can be frozen as well. Follow the recipe exactly, but do not bake. Frozen pinwheels can be baked without defrosting, at 400 F/200 C for 15-17 minutes.

Source: http://myninjanaan.com/2012/07/

 

[sister herb]

Chana Pulao

Yield: 2 Servings

Ingredients:

• 1 cup rice, soaked for 15 minutes
• 1 onion, thinly sliced
• Oil, a few tablespoons
• 1 black cardamom
• 8 cloves
• 8 whole black peppers
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 2 tablespoons yogurt, whipped
• Salt, to taste
• 1 cup chickpeas

Directions:

Heat oil over medium-high heat and fry the onions until they are soft and transparent. Add all of the spices, mix, and cook for about 8 – 10 minutes.

Add the chickpeas, yogurt, rice, and enough water so that it’s about one centimeter above the surface of the rice.

After most of the water has evaporated and the rice is ¾ done, lower the heat and cover the vessel. Allow the rice to be steamed to completion.

Source: http://myninjanaan.com/2012/07/

 

[um muhammad al-mahdi]

Someone wants to delete my posts...

Oh no ukhti!! Will never do that!
I've just noticed the rice crispies treat with peanut butter... Would it be okay to use other kind of cereals?

 

[sister herb]

^^ Yes why not. Mixing with some muesli with raisins, dried fruits and nuts might be interesting too.

(I am on my way to the kitchen to try.)

 

[um muhammad al-mahdi]

^^ Yes why not. Mixing with some muesli with raisins, dried fruits and nuts might be interesting too.

(I am on my way to the kitchen to try.)

Mashallah sister why dont you take some pictures of your actual food and post them on your wall here on TTI mashallah?? Or... Do you have a food blog? Jazakillahu khayran

 

[sister herb]

^^ I can´t take pictures and send them here because I haven´t suitable camera for that.

Maybe at some day...

And no, I haven´t food blog.

 

[sister herb]

Chicken Hand Pies




INGREDIENTS:
For 12 Hand Pies
============

FOR CHICKEN FILLING:

• Boneless chicken, small cubes - 250 grams
• Bell pepper - 1/2
• Small Onion - 1
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Tandoori Chicken / Chicken Tikka Masala - 1 teaspoon
• Yogurt - 2 tablespoons
• Red Chilly Powder - according to taste
• Salt - according to taste
• Cooking Oil - 3-4 tablespoons

FOR DOUGH:

• All-purpose flour - 1 1/2 cups
• Baking Powder - 1/4 teaspoon
• Instant Yeast - 1/2 teaspoon
• Salt - 1 teaspoon
• Olive oil / Any Vegetable Oil - 3 tablespoons
• Milk - 1 /4 cup
• Water - 1/4 cup (might need more)

FOR EGG WASH:

• Egg yolk -1
• Water - 1 teaspoon

METHOD:
FOR CHICKEN FILLING:

• Heat oil and lightly saute the chopped bell pepper. Take it out and keep aside.
• In the same oil fry the finally chopped onion until it turns translucent.
• Add the ginger and garlic pastes and saute for a few seconds.
• Add chicken, spices and saute on medium heat till almost all the water dries up.
• Beat the yogurt lightly and add it to the chicken. Cover and cook on low heat till chicken is done.
• Add the fried bell pepper and cook on high heat until the mixture is almost dry. Cool to room temperature.
• Shred the chicken roughly. I find it less messy to use a flat wooden spoon instead of my hands to do this.

FOR THE DOUGH:

• Whisk or sift together the dry ingredients (flour, baking powder, yeast and salt). You can also use the paddle attachment of your stand mixer to mix the dry ingredients.
• Add oil and mix with your fingertips or with the dough hook of your stand mixer.
• Mix the milk and water and heat till the mixture is tolerably hot (120 - 130 degrees F), not boiling so as not to kill the yeast.
• Make a soft and supple dough by combining the flour mixture with the liquid. Add more hot water, if required. Knead well for a few minutes.

ASSEMBLING THE PIES:

• Immediately after kneading the dough divide it into 9 equal balls.
• Roll out each ball to a circle about 6 inches in diameter (approximately the size of a saucer).
• Stack up 3 circles on top of each other by applying a bit of oil between each layer. Thus, you will get 3 stacks from 9 circles.
• Roll out each stack to a circle about 10 inches in diameter (approximately the size of a dinner plate).
• Cut each circle in 4 equal parts.
• Place a tablespoon of the chicken filling in the center of each part.
• Bring the two rounded sides of each part over the chicken filling and seal by applying some water with your fingertips.
• Bring the third part over the two folded parts to make a triangle. Seal by applying some water and pinching the edges.
• Repeat the process with the other circles to get 12 pies (4 from each circle).
• Lay the pies on a foil lined baking tray covered and let them rise for half an hour.
• Make egg wash by lightly whisking together 1 egg yolk with 1 teaspoon water. Brush this on the pies and bake them in a preheated oven at 350 degrees F/175 C for 15-20 minutes until they are golden brown.
• After taking them out from the oven brush the pies with some butter and cover with a cloth for a few minutes to soften them.

TIPS:

• For Ramadan I find it very convenient to freeze some baked pies. They can be thawed in the refrigerator overnight and then warmed in microwave or oven.
• Alternately, you can freeze just the chicken filling and fill into freshly prepared dough at iftar time.
• For a healthier snack make these pies with whole wheat bread flour.
• If you prefer a lighter golden color brush with a whole beaten egg mixed with a teaspoon of water instead of egg yolk and water.

Source: http://www.kitchenflavours.net/2013/07/ramadan-special-guest-post-chicken-hand_21.html

Note: Some boiled vegetables are suitable to add to the filling too if you like.