Iftar Ideas
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sister herb
Official TTI Chef
sister herb
Official TTI Chef
Warning! Read this after Iftar! 
Date Cupcakes
Low Fat Date Cupcake
Dates 1 1⁄2 Cup (24 tbs), pitted, chopped
Baking soda 3⁄4 Teaspoon
Boiling water 3⁄4 Cup (12 tbs)
Oil 1⁄4 Cup (4 tbs)
Sugar 3⁄4 Cup (12 tbs)
Vanilla extract 1⁄2 Teaspoon
Flour 1 1⁄2 Cup (24 tbs), sifted
Bran flakes 1⁄2 Cup (8 tbs)
Walnuts/Pecans 1⁄2 Cup (8 tbs), chopped
Directions
GETTING READY
1. Preheat oven to 375 F/190 C.
MAKING
2. Mix dates tossed with baking powder in boiling water. Keep aside and allow to cool.
3. Mix oil, sugar, and vanilla well with date mixture and beat in flour, nuts, and bran.
4. Transfer equally into 12 greased muffin pans and bake for 25 minutes or the cake teaser inserted comes out clean.
5. Place the pans on cake rack and allow to cool.
6. Using a spatula, loosen the sides and store in an airtight container until served.
SERVING
7. Serve Date Cupcakes with hot coffee.
Source: http://ifood.tv/bran/381525-low-fat-date-bran-cupcakes
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Basic Date Cupcakes
Chopped dates 1 Cup (16 tbs)
Boiling water 1 Cup (16 tbs)
Butter 2 Tablespoon
Sugar 1 Cup (16 tbs)
Egg 1
All-purpose flour 1 3⁄4 Cup (28 tbs)
Baking soda 1 Teaspoon
Chopped pecans 1 Cup (16 tbs)
Vanilla extract 1 Teaspoon
Directions
GETTING READY
1. Start by preheating the oven to 375 F/190 C.
MAKING
2. In a mixing bowl, combine first 3 ingredients, and cool
3. After sometime stir in sugar and egg, also combine flour and baking soda, and add to the date mixture
4. Now take the chopped pecans and vanilla and stir it in
5. Spoon batter into paper-lined muffin pans, filling two-thirds full
6. Finally bake at 375 F/190 C for 25 minutes
SERVING
7. Serve with whip cream or coffee
Source: http://ifood.tv/cupcake/405420-date-cupcakes
Date Cupcakes
Low Fat Date Cupcake
Dates 1 1⁄2 Cup (24 tbs), pitted, chopped
Baking soda 3⁄4 Teaspoon
Boiling water 3⁄4 Cup (12 tbs)
Oil 1⁄4 Cup (4 tbs)
Sugar 3⁄4 Cup (12 tbs)
Vanilla extract 1⁄2 Teaspoon
Flour 1 1⁄2 Cup (24 tbs), sifted
Bran flakes 1⁄2 Cup (8 tbs)
Walnuts/Pecans 1⁄2 Cup (8 tbs), chopped
Directions
GETTING READY
1. Preheat oven to 375 F/190 C.
MAKING
2. Mix dates tossed with baking powder in boiling water. Keep aside and allow to cool.
3. Mix oil, sugar, and vanilla well with date mixture and beat in flour, nuts, and bran.
4. Transfer equally into 12 greased muffin pans and bake for 25 minutes or the cake teaser inserted comes out clean.
5. Place the pans on cake rack and allow to cool.
6. Using a spatula, loosen the sides and store in an airtight container until served.
SERVING
7. Serve Date Cupcakes with hot coffee.
Source: http://ifood.tv/bran/381525-low-fat-date-bran-cupcakes
---------------------------------------------------------------------
Basic Date Cupcakes
Chopped dates 1 Cup (16 tbs)
Boiling water 1 Cup (16 tbs)
Butter 2 Tablespoon
Sugar 1 Cup (16 tbs)
Egg 1
All-purpose flour 1 3⁄4 Cup (28 tbs)
Baking soda 1 Teaspoon
Chopped pecans 1 Cup (16 tbs)
Vanilla extract 1 Teaspoon
Directions
GETTING READY
1. Start by preheating the oven to 375 F/190 C.
MAKING
2. In a mixing bowl, combine first 3 ingredients, and cool
3. After sometime stir in sugar and egg, also combine flour and baking soda, and add to the date mixture
4. Now take the chopped pecans and vanilla and stir it in
5. Spoon batter into paper-lined muffin pans, filling two-thirds full
6. Finally bake at 375 F/190 C for 25 minutes
SERVING
7. Serve with whip cream or coffee
Source: http://ifood.tv/cupcake/405420-date-cupcakes
sister herb
Official TTI Chef
As I posted this to Salamyou by my language, by English to here:
Um Ali (Egyptian dessert)
How to make it
Source: http://www.grouprecipes.com/38471/om-ali-traditional-egyptian-dessert.html
Um Ali (Egyptian dessert)
- 1 (17.5 ounce) package frozen puff pastry sheets
- 1/2 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup chopped hazelnuts
- 1 cup raisins
- 1 cup flaked coconut
- 1 1/4 cups white sugar, divided
- 4 cups milk
- 1/2 cup heavy cream
How to make it
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
- Preheat the oven broiler.
- In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar.
- Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish.
- Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat.
- Pour over nut mixture.
- Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form.
- Spread evenly over nut mixture in dish.
- Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.
Source: http://www.grouprecipes.com/38471/om-ali-traditional-egyptian-dessert.html
sister herb
Official TTI Chef
Hopely some sisters/brothers from India can advice you. If in recipe is mention chocolate chip, you can replace it by other chocolate, just chop it smaller pieces. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. This can make them more difficult to work with in melted form.
Pastry sheets you can make by youself (but it is easier to use ready-made ones).
With gelatin, be sure it is halal type.
Homemade puff pastry
Ingredients:
All Purpose Flour / Maida - 400 grams
Cold Butter - 400 Grams ( 300 gram + 100 grams cubed)
Salt - 2 tsp
Powdered Sugar - 1 tsp
Cold Water - 200 ml or as needed
Method:
1)First make the dough. Take flour in a large mixing bowl. Add in salt and powdered sugar and mix well. Now add in 100 grams of cold butter and crumble it with your hands. Now add in ice cold water slowly and make into a soft dough. Shape the dough into a rectangle and cover it with plastic wrap. Place it in a steel plate and put in the fridge for 30 mins.
2)Now take the 300 gram of cold butter and place it over a plastic wrap. Put another plastic wrap over the top of the butter and use a rolling pin to bash the butter into a little thin rectangle.
3)Spread a plastic wrap and place the dough over it. Cover with another plastic wrap and roll it into thin sheets. Now fold them from both ends and invert them and roll it again into thin rectangle. Fold them from both ends. Cover this with plastic wrap and put them into fridge for 30 mins.
Now repeat the step 3 for 3 more times. So you are totally doing it for 4 times. Each time you are doing it for 2 times. So totally you are doing it for 8 times. Each time you have to put in the fridge for 30 mins.
Now take the dough out of fridge. Roll it into a thin rectangle sheet. Cut it into the squares of your liking.
Place the dough squares in fridge for about 1 hour or 30 mins in freezer. Now you can use it to make any puffs you like.
Notes:
1)The first thing you should remember is always keep the dough cold while making the entire process. If you feel like the dough and butter is getting warm, put that in fridge till it gets firm and cold.
2)Make sure the puff sheet is cold before putting it in the oven. This will make it rise better and make it flaky.
Look step-by-step by pictures from here: http://www.yummytummyaarthi.com/2013/11/homemade-puff-pastry-sheets-puff-pastry.html
Pastry sheets you can make by youself (but it is easier to use ready-made ones).
With gelatin, be sure it is halal type.
Homemade puff pastry
Ingredients:
All Purpose Flour / Maida - 400 grams
Cold Butter - 400 Grams ( 300 gram + 100 grams cubed)
Salt - 2 tsp
Powdered Sugar - 1 tsp
Cold Water - 200 ml or as needed
Method:
1)First make the dough. Take flour in a large mixing bowl. Add in salt and powdered sugar and mix well. Now add in 100 grams of cold butter and crumble it with your hands. Now add in ice cold water slowly and make into a soft dough. Shape the dough into a rectangle and cover it with plastic wrap. Place it in a steel plate and put in the fridge for 30 mins.
2)Now take the 300 gram of cold butter and place it over a plastic wrap. Put another plastic wrap over the top of the butter and use a rolling pin to bash the butter into a little thin rectangle.
3)Spread a plastic wrap and place the dough over it. Cover with another plastic wrap and roll it into thin sheets. Now fold them from both ends and invert them and roll it again into thin rectangle. Fold them from both ends. Cover this with plastic wrap and put them into fridge for 30 mins.
Now repeat the step 3 for 3 more times. So you are totally doing it for 4 times. Each time you are doing it for 2 times. So totally you are doing it for 8 times. Each time you have to put in the fridge for 30 mins.
Now take the dough out of fridge. Roll it into a thin rectangle sheet. Cut it into the squares of your liking.
Place the dough squares in fridge for about 1 hour or 30 mins in freezer. Now you can use it to make any puffs you like.
Notes:
1)The first thing you should remember is always keep the dough cold while making the entire process. If you feel like the dough and butter is getting warm, put that in fridge till it gets firm and cold.
2)Make sure the puff sheet is cold before putting it in the oven. This will make it rise better and make it flaky.
Look step-by-step by pictures from here: http://www.yummytummyaarthi.com/2013/11/homemade-puff-pastry-sheets-puff-pastry.html
sister herb
Official TTI Chef
Alternatives of gelatin
Depending of the recipe, you can also use corn starch. Agar agar is a seaweed based alternative to gelatin that can simulate the culinary functions of gelatin. It also can be used in recipes that need to be heated. Arrowroot (a starchy powder from the tropical tuber of the same name), guar gum (the product of East Indian seed), xanthan gum (a corn extract), kudzu (a starchy powder from the plant’s tuber). You can also try to find kosher gelatins. Vegetarian "gelatin" called "Vege-Gel" is available in some countries.
Depending of the recipe, you can also use corn starch. Agar agar is a seaweed based alternative to gelatin that can simulate the culinary functions of gelatin. It also can be used in recipes that need to be heated. Arrowroot (a starchy powder from the tropical tuber of the same name), guar gum (the product of East Indian seed), xanthan gum (a corn extract), kudzu (a starchy powder from the plant’s tuber). You can also try to find kosher gelatins. Vegetarian "gelatin" called "Vege-Gel" is available in some countries.
sister herb
Official TTI Chef
Aysh Al Saraya from Lebanon
Lebanon is known for its delicious and mouthwatering deserts and this recipe is Beirut’s favorite. Extremely tasty and ideal for a quick yet appetizing sweet, this is only one of the approaches to making this Lebanese delight.
Ingredients
The base:
1 packet of white sliced bread
Sugar Syrup:
2 cups of caster sugar
1 cup of water
1 tablespoons of lemon juice
2 tablespoons of Rose water and blossom water
Cream Mixture:
1 cup of whipping Cream
2 Cups of full fat milk
3 tablespoons of corn flour
4 tablespoons of caster sugar
2 tablespoons of rose water and blossom water
Top Layer:
100g Pistachios (chopped coarsely)
Method
1) Start your desert with the base, remove the hard edges of the sliced white bread and leave the core of the bread to fill the first layer of your Pyrex tray.
2) Then start preparing the sugar syrup, start it by boiling a cup of water with 2 cups of sugar stirring occasionally until it boils then add the lemon juice, blossom and rose water and use half of the syrup to cover the layer of bread until they are completely saturated with the syrup and leave the rest for the serving if desired.
3) Prepare the second layer with the cream mixture: start by mixing the corn flour with the milk until the corn flour completely dissolves then add the sugar, blossom water and rose water and stir at a low temperature until the mixture thickens.
4) Put it aside and quickly add the whipping cream and don’t stop mixing until they combine then empty the mixture on top of the first layer of bread and syrup leave it to cool in the fridge for thirty minutes and then sprinkle the delicious pistachios.
Source: http://islamiciftar.blogspot.fi/2010/08/iftar-recipes-lebanese-dessert-aysh-al.html
Lebanon is known for its delicious and mouthwatering deserts and this recipe is Beirut’s favorite. Extremely tasty and ideal for a quick yet appetizing sweet, this is only one of the approaches to making this Lebanese delight.
Ingredients
The base:
1 packet of white sliced bread
Sugar Syrup:
2 cups of caster sugar
1 cup of water
1 tablespoons of lemon juice
2 tablespoons of Rose water and blossom water
Cream Mixture:
1 cup of whipping Cream
2 Cups of full fat milk
3 tablespoons of corn flour
4 tablespoons of caster sugar
2 tablespoons of rose water and blossom water
Top Layer:
100g Pistachios (chopped coarsely)
Method
1) Start your desert with the base, remove the hard edges of the sliced white bread and leave the core of the bread to fill the first layer of your Pyrex tray.
2) Then start preparing the sugar syrup, start it by boiling a cup of water with 2 cups of sugar stirring occasionally until it boils then add the lemon juice, blossom and rose water and use half of the syrup to cover the layer of bread until they are completely saturated with the syrup and leave the rest for the serving if desired.
3) Prepare the second layer with the cream mixture: start by mixing the corn flour with the milk until the corn flour completely dissolves then add the sugar, blossom water and rose water and stir at a low temperature until the mixture thickens.
4) Put it aside and quickly add the whipping cream and don’t stop mixing until they combine then empty the mixture on top of the first layer of bread and syrup leave it to cool in the fridge for thirty minutes and then sprinkle the delicious pistachios.
Source: http://islamiciftar.blogspot.fi/2010/08/iftar-recipes-lebanese-dessert-aysh-al.html
sister herb
Official TTI Chef
Moroccan Almond Milkshake
Ingredients
* 1/2 cup almonds, blanched and peeled
* 1 1/2 cups cold milk
* 3 to 4 tablespoons sugar
* splash of orange flower water
* 4 or 5 ice cubes, optional
Method
Place the blanched almonds in a blender, and process until the almonds are a fine powder. Add the milk, sugar and orange flower water, and blend on high speed to mix well. If desired, add ice cubes while the blender is running to chill the drink even more. Pour into glasses, and serve immediately.
Moroccan Avocado Milkshake
Ingredients
* 2 to 3 cups cold milk
* 1 ripe avocado
* 3 tablespoons sugar
* handful of ice (optional)
Method
Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.
Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.
Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipe-from-morocco.html
Ingredients
* 1/2 cup almonds, blanched and peeled
* 1 1/2 cups cold milk
* 3 to 4 tablespoons sugar
* splash of orange flower water
* 4 or 5 ice cubes, optional
Method
Place the blanched almonds in a blender, and process until the almonds are a fine powder. Add the milk, sugar and orange flower water, and blend on high speed to mix well. If desired, add ice cubes while the blender is running to chill the drink even more. Pour into glasses, and serve immediately.
Moroccan Avocado Milkshake
Ingredients
* 2 to 3 cups cold milk
* 1 ripe avocado
* 3 tablespoons sugar
* handful of ice (optional)
Method
Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.
Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.
Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipe-from-morocco.html
sister herb
Official TTI Chef
Vegetarian Soup from the Middle East - CHICKPEA SOUP - HASA AL-HUMMUS
(Serves from 6 to 8)
Ingredients:
1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Method:
1) Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
2) In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
3) Add frying pan contents with the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipes-vegetarian-soups.html
(Serves from 6 to 8)
Ingredients:
1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Method:
1) Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
2) In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
3) Add frying pan contents with the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipes-vegetarian-soups.html
sister herb
Official TTI Chef
Sambosa Helwa (Mini Sweet Sambosa)
Ingredients:
1 package mini sambosa pastry leaves( use puff pastry leaves if you can´t find sambosa leaves)
For the filling:1 cup of finely chopped pistachios
1/2 cup sugar
1/2 teaspoon ground cardamom
2 to 4 tablespoons rose water
1/8 teaspoon blossom water
Pinch of saffron threads (crushed)
Method:
1) To seal the dough, mix 2 tablespoon of flour with water to make a sticky paste.
2) Mix all of the filling ingredients.
3) Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.
4) Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.
5) Bake at 350 F/175 C until golden brown.
Source: http://theramadanblog.blogspot.fi/2008/09/ramadan-iftar-recipes-tasty-food-from_25.html
Ingredients:
1 package mini sambosa pastry leaves( use puff pastry leaves if you can´t find sambosa leaves)
For the filling:1 cup of finely chopped pistachios
1/2 cup sugar
1/2 teaspoon ground cardamom
2 to 4 tablespoons rose water
1/8 teaspoon blossom water
Pinch of saffron threads (crushed)
Method:
1) To seal the dough, mix 2 tablespoon of flour with water to make a sticky paste.
2) Mix all of the filling ingredients.
3) Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.
4) Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.
5) Bake at 350 F/175 C until golden brown.
Source: http://theramadanblog.blogspot.fi/2008/09/ramadan-iftar-recipes-tasty-food-from_25.html
in which mode should i bake them sis????Sambosa Helwa (Mini Sweet Sambosa)
Ingredients:
1 package mini sambosa pastry leaves( use puff pastry leaves if you can´t find sambosa leaves)
For the filling:1 cup of finely chopped pistachios
1/2 cup sugar
1/2 teaspoon ground cardamom
2 to 4 tablespoons rose water
1/8 teaspoon blossom water
Pinch of saffron threads (crushed)
Method:
1) To seal the dough, mix 2 tablespoon of flour with water to make a sticky paste.
2) Mix all of the filling ingredients.
3) Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.
4) Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.
5) Bake at 350 F/175 C until golden brown.
Source: http://theramadanblog.blogspot.fi/2008/09/ramadan-iftar-recipes-tasty-food-from_25.html
sister herb
Official TTI Chef
Do you mean this?
Or:
Or:
sister herb
Official TTI Chef
It seems that convection and grill might be the nearest what is meant in that recipe. I have non-convection oven (without grill). Note these differencies:
A convection oven has a fan (or fans) to circulate the hot air. Doing so evens the temperature out over the whole oven, and avoids hot spots near the heating elements and cool spots near the food you just put in. A convection oven will cook food 10-20% faster than a non-convection oven will...but it *can* dry out some items more than a normal oven.
A convection oven has a fan (or fans) to circulate the hot air. Doing so evens the temperature out over the whole oven, and avoids hot spots near the heating elements and cool spots near the food you just put in. A convection oven will cook food 10-20% faster than a non-convection oven will...but it *can* dry out some items more than a normal oven.
Tabassum07
Smile for Allah
Sister, thank you for the puff pastry sheet recipe! I can't get it where I live so I'll be trying something out of this soon (even though making it homemade increases the work..)
Sister friend, ask your local pastry shop/cake shop - they might sell small choco chips, especially during the mornings. I didn't even know but my cake shop sells baking chocolate pieces for a few hours before they supply their products to other cake shops.
You can't get vegetarian gelatin in India commonly, as far as I know. Substitute with cornstarch.
Sigh.. I'm looking for something quick and easy to cook, but everything is such a hassle
Sister friend, ask your local pastry shop/cake shop - they might sell small choco chips, especially during the mornings. I didn't even know but my cake shop sells baking chocolate pieces for a few hours before they supply their products to other cake shops.
You can't get vegetarian gelatin in India commonly, as far as I know. Substitute with cornstarch.
Sigh.. I'm looking for something quick and easy to cook, but everything is such a hassle
sister herb
Official TTI Chef
Then I need to looking for to you something quick and easy to cook.
Tabassum07
Smile for Allah
Wait, what do you do with the 300 gm butter after bashing it? It never came again into the story..
sister herb
Official TTI Chef
Here is a video how to make the dough:
http://www.theguardian.com/lifeandstyle/video/2012/jul/09/how-make-puff-pastry-video
Hopely it helps.