Ramadhaan Menu!!

[um muhammad al-mahdi]

:salam2:

please, post here the tipical Ramadhaan recipes from your country or those you usually make for iftar insha'Allah! It's nice to know about other cultures insha'Allah!

But let's remember this first:

Narrated by Anas (may Allah be pleased with him), who said: "The Messenger of Allah (صلي الله عليه وسلم) used to break his Saum (fasting) before performing Maghrib prayer with three fresh date-fruits; if there were no fresh date-fruits, he would eat three dry dates; and if there were no dry date-fruits; he would take three draughts of water." [At-Tirmidhi]

 

[Asja]

Assalamu Allaicum dear sister

Jazzak Allah khair for sharing this sweet thread MashAllah. InshAllah it can be usefull for all of us with making Raamadthan menu.

These are the recepies for some sweets and deserts which we are usually making for Raamadthan.

*** This is cake which is making of date fruits and it is very easy to make
Integeties for paste

- 3 glasses of floor

-1 eag

-3/4 glasses of sugar

-1 vanila sugar

-250 g of butter


Integreties for fill

-300 g of clean date fruits

-litle butter

-you can also put grinding walnut or almond

The way of making this cake

You need to make a paste of these integreties of which you make litlle balls which you need to strech like you are making piete.After you strech these litlle balls you need to spread it with the fill which you made before.Every filled streched balls is wraping up in rools . You cut it on litlle pieces and cook it in oven.

Kadaif (Walnut-Stuffed Pastries)


Ingredients


-------------------------FOR THE KADAIF-------------------------------
300 g walnuts; coarsely chopped
1 ; (10oz)
50 g sugar; (2oz)
1 egg; lightly beaten
1/2 ts ground cinnamon
500 g kadaif pastry; (1lb)
175 g butter; melted, plus extra
1 ; for greasing (6oz)


--------------------------FOR THE SYRUP-------------------------------
300 g sugar; (10oz)
300 ml water; (1/2 pint)
1 tb lemon juice
1 a little lemon rind



---------------------------TO GARNISH---------------------------------
50 g shelled pistachio nuts;
-coarsely chopped
1 ; (2oz)


Instructions-how to make Kadaif

Preheat the oven to 180C, 350 F or Gas Mark 4.

Mix the walnuts, sugar, egg and cinnamon in a bowl.

Pull out a small handful of pastry, spread it out and place a tablespoon
of filling in the middle in an elongated shape. Wrap it firmly in the
pastry, folding both sides inwards and rolling it. It should look like a
short, stout cigar.

Arrange the little parcels neatly side by side in a buttered ovenproof
dish, with the loose ends underneath. The pastries should not touch each
other, otherwise their sides will not crisp. Brush the melted butter all
over the top and bake for 30 minutes.

Increase the oven temperature to 200 C, 400 F, Gas Mark 6 and cook for 5
more minutes.

In the meantime, boil the syrup ingredients for 10 minutes, until slightly
thickened.

When the Kadaif are cooked, slowly pour the hot syrup over them. Sprinkle
some chopped pistachio nuts over them and let them stand in the dish to
absorb all the syrup.

The pieces can then be arranged on a platter. Keep them at room
temperature, covered to stop them drying out.