Iftar Ideas 2015

sister herb

Official TTI Chef
Saffron Mousse

Serves 6

2 cups whipping cream
4 tablespoon finely powdered sugar
1/4 teaspoon saffron
1 tablespoon warm milk
½ tablespoon fresh ground cardamom powder

Ingredients for the Garnish

Few saffron strands
roasted almonds flakes (optional)


Refrigerate the empty serving bowls for 30 minutes.

Heat up a small pan for two minutes then turn off the flame. Place this saffron strands in the pan for 30 seconds. Remove and slightly crush in mortar and pestle. Transfer to a medium size bowl and add milk. Set aside.

Beat the cream in a chilled bowl with a whisk or electrical mixer just until it forms soft peaks. Add the saffron and milk mixture along with powdered sugar and cardamom powder. Beat for another 20 seconds.

Scoop this mixture into serving bowls or cups and garnish with fresh saffron stands. Serve chilled

Source: http://myhalalkitchen.com/saffron-mousse/
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sister herb

Official TTI Chef
Oven Roasted Boneless Leg of Lamb


1 boneless leg of lamb, preferably netted
20 cloves of fresh garlic
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
2 sprigs fresh rosemary
3-4 sprigs fresh mint
1/4 cup olive oil
2 cups lamb/meat broth


Preheat the oven to 425 F/225 C.

Prepare the lamb directly in its roasting pan. Sprinkle the sea salt on top.

Remove peels from fresh garlic then place each clove under the netting. If the roast does not have netting, simply slit the meat semi-deeply then place a clove in each slot. Proceed to do this all around the top and sides of the meat.

Place the fresh rosemary and mint leaves under the netting, as well.

Drizzle the meat generously with olive oil.

Use one cup of the Lamb Broth and pour in the bottom of the roasting pan.

Place the meat in the heated oven, uncovered, for 20 minutes.

Remove the meat from the oven and reduce the heat to 325 - 350 F/160 - 175 C. Add one more cup of the Lamb Broth to the bottom of the pan. Pour some of the juices from the bottom on top of the meat, too.

Continue roasting for another 2.5 to 3 hours, checking the meat for dryness and pouring juices over the top, as needed.

Alternatively, you can cover the meat with foil. If doing that, poke holes in the foil to allow some air to escape.

Once the 2.5 hours has passed, insert a meat thermometer to check the temperature. The middle of the roast should read at least 165 F/75 C. If it's done, remove from oven and let rest, covered; if not, continue cooking for another 20-30 minutes and
check again.

Remove the garlic cloves and the herbs before slicing. Once sliced, reserve the liquids for dipping or pour directly over the meat slices before serving.

This recipe can also be adapted for grilling, however, no broth should be added unless you're using a drip tray directly under the meat. Be sure to grill covered and carefully monitor the grilling process, as it can easily char and burn when unsupervised.

Source: http://myhalalkitchen.com/oven-roasted-boneless-leg-lamb/

sister herb

Official TTI Chef
Lamb Kofta Kabob Pita Sandwich


1 pound ground lamb
1 small onion, minced or grated
3-4 garlic cloves, minced or grated
2 teaspoons red chili pepper flakes
Pinch cayenne pepper
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1 tablespoon dried parsley
2 teaspoons ground cumin
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
Juice of half lemon

Toppings include

Persian Cucumbers
Whole Milk Yogurt
Feta Cheese
Sliced Tomatoes
Red Onions
Freshly baked pita bread

Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 425 degrees F/225 C.

Place the lamb in a large bowl. Grate the onion using a cheese grater; alternatively mince finely with a knife. Do the same with the garlic.

Add the chili pepper flakes, cayenne pepper, sea salt, ground black pepper, ground cinnamon, ground cumin and dried parsley. Add the chopped mint and thyme, too.

Juice the lemon directly into the meat mixture, removing any seeds that might fall into it. Combine the meat with clean hands and form into equal size burgers. Place each one onto the parchment paper and into the pre-heated oven.

Meanwhile, prepare all the toppings by chopping and placing in individual bowls. Refrigerate (except the bread) until ready to use.

Bake for 30 minutes, or until the meat is cooked to your preference. Remove from heat and cover then let rest for about five minutes. Heat the bread while the meat rests.

Place meat and toppings on the table for easy self-serving so that guests can build the sandwiches they way the like.

The one spice that is predominant in this recipe is cinnamon and that's because it's a favorite of mine and I personally think it tastes wonderful this way; if you're not a fan, simply hold back by about half of the recommended measurement.

Source: http://myhalalkitchen.com/lamb-kofta-pita-sandwiches/

sister herb

Official TTI Chef
Have a blessed soon starting Eid al-Fitr to everyone!


Remember to thank Allah about everything good He has gave to you and remember those whose live for a lack of food and in bad conditions in your prayers.

:SMILY259: Eid Mubarak!
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