EVERY EVENING WITH THE SUNSET DURING THE HOLY DAY FOR THE Muslim MONTH OF RAMADAN, CONSUMING TIME AFTER DAY STAY, PRAYER AND HOLIDAY BEFORE FRIENDLY. DURING RAMADAN, THE OWNERS HAVE TRAINED TO PREPARE THE MOST EXQUISITE FESTIVE DISHES TO ENJOY YOUR HOME AND EXPENSIVE GUESTS. A TREASURE STARTS USUALLY FROM DATES AND A GLASS OF WATER, AND THERE ARE BEAUTIFUL FRAGRANT SOUPS, MEAT DISHES AND, OF COURSE, TRADITIONAL EASTERN SWEETS. TRY IT AND YOU TO PREPARE ANYTHING FROM THAT IT IS DELIVERED TO RAMADAN PRACTICAL IN ALL EMIRATES HOUSES USED BY OUR TIPS
GOLD Lentil Soup (6-8 servings)
Cooking time: 1.5 hours
Ingredients:
- 2 tablespoons of olive oil
- Plus some more butter for croutons
- 1 chopped medium onion
- 2 cups golden lentil (orange lentil), sorted and washed
- 6 cups chicken or beef broth
- 3 slices of white wheat bread without crusts
- 2 teaspoons ground cumin (Indian cumin or zira)
- 1 teaspoon of salt
- 1/2 teaspoon white pepper
- Lemon slices, red radish and olives (for serving)
Cooking method:
Heat olive oil in a large saucepan. Add the onion and pass until soft for about 8 minutes. Add lentils and mix everything so that the grains are coated with butter. Add the broth and bring the mixture to a boil. Then turn down the heat, cover the pan with a lid and cook until the lentils are soft (about 45 minutes). Remove pan from heat and let cool slightly for 15 minutes. At this time, preheat the oven to 200 ° C. Lubricate the bread slices with olive oil on both sides, and then cut them into small cubes. Arrange the cups in one layer on a baking sheet and dry them in the oven until they become golden and crispy (about 7 minutes). Allow ready croutons to cool. Grind the lentils together with the broth in a blender, and then return the resulting mashed potatoes back to the pan. Add cumin, salt and pepper and bring to a boil. Then cook the soup for 15 minutes over low heat without covering the pan with a lid.
Ready golden lentil soup serve with croutons. Serve lemon slices, radishes and olives separately. Sprinkle each serving a little before serving with lemon juice.
Serving:
Combine half a cup of low-calorie yogurt, 1/4 cup fresh lemon juice and grated zest of one lemon in a small bowl. Before serving, put a spoonful of yogurt mixture in each bowl of soup.
Lamb leg baked with coffee and cardamom
Time for preparing: 5 minutes + 1 hour
Ingredients: For 4 - 6 servings
- 1.5 kg leg of a young lamb
- 1 tablespoon freshly ground coffee
- 2 tablespoons crushed coriander seeds
- 5 cardamom pods
- 2 teaspoons turmeric
- Freshly ground black pepper
- Olive oil
Cooking method:
Preheat the oven to 180 ° C. Rub the leg of the lamb with a mixture of spices and ground coffee. Drizzle with olive oil and place in a baking dish. If you like meat with blood, prepare the leg at the rate of 20 minutes per 500 g of weight, for medium-fattening - half an hour, and until fully cooked 40 minutes. Let the cooked dish stand at room temperature for 20 minutes, and then cut it into portions and serve. This dish goes well with Arabian cakes and sweet and sour spicy date sauce.
LAYER MANNO PISTACHIO CREAM
For 8-10 servings
Ingredients:
- 1 cup unsalted melted butter (about 150 g)
- 1 1/2 cup coarse semolina
- 3.5 liters of whole milk
- 1/4 cup fresh lemon juice
- 3 tablespoons of rose water
- 2 tablespoons of orange-blossom water
- 1/2 cup sugar
- 2 1/2 cup unsalted pistachios
- 1/2 cup olive oil
- 1 cup pine nuts and / or peeled almonds
- 1/2 cup icing sugar
Combine the melted butter and semolina in a bowl and leave at room temperature for 6 hours (minimum), and preferably overnight. In a large saucepan, bring the milk to a boil, stirring constantly. When the milk begins to rise to the edges of the pan, pour lemon juice into it and remove the pan from the heat. Strain the curdled milk through a fine sieve to separate the whey, which is no longer useful. Put the curd from the sieve into a large bowl. Add two tablespoons of rose water and water from orange inflorescences to it and mix well with a wooden spoon. Cover the mixture with cling film and refrigerate until needed. (Curd mixture can be stored in the refrigerator for up to 3 days). Combine the pistachios, sugar, and the remaining tablespoon of pink water in a food processor until a consistency that resembles coarse sand. Add the resulting mass to semolina with oil and knead everything together with your hands, breaking all the existing lumps, to the state of wet sand.
Line the cake mold with a diameter of 23 cm with baking paper, crossing two strips of paper so that the remaining ends hang freely beyond the edges of the mold. Put half of the mannofistachio mixture into the mold and ram it well with a spoon. Lay on top all the prepared curd mass, which is covered with the remaining half of the manno-pistachio mixture. Cover the surface of the cake with the free ends of the baking paper and press it with something heavy. Wrap the entire form with cling film and place the cake in the refrigerator overnight. Pour olive oil into a large saucepan in which you can place the nuts in one layer, and heat it. Pour cedar and / or almond nuts and sauté them until golden brown. Put nuts on a paper towel with a slotted spoon to get rid of the excess oil in which they were roasted and allow them to cool completely. An hour before serving, remove the cake from the refrigerator, remove it from the mold and place it on a beautiful dish. Garnish the cake with toasted nuts and sprinkle with powdered sugar. This cake is incredibly good with Moroccan sweet mint tea.
SWEET SOUR spicy date sauce
Time for preparing: 5 minutes
Ingredients:
- 2 cups chopped dates
- 2 cups of water
- 1 tablespoon fresh grated ginger
- 1/2 cup lemon juice
- 1 clove of garlic
- 1 teaspoon ground cumin (Indian cumin or zira)
- 1 teaspoon ground coriander
- One small pod of red and green chili peppers
Cooking method:
Mix the crushed dates with water and let this mass stand at room temperature for 2 hours. Drain the dates, leaving half a cup. In a blender, mix the date mass with all other ingredients, gradually diluting the resulting mixture with water until a homogeneous consistency and density of sour cream is obtained.
BAKHLAVA ("Baklava") with nuts and pink syrup
To make pink syrup:
Boil water with sugar in a small saucepan. Add oil and lemon juice and cook until the liquid turns into syrup. Remove from heat, cool. Add rose water and mix thoroughly.
Time for preparing: 15 minutes
Baking time: 30 minutes
Ingredients:
- 1 packet of filo dough
- 250 g butter (melted)
- 200 g coarsely ground almonds
- 200 g coarsely ground walnuts or pecans
- 300 g pistachios
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 6 tablespoons of brown sugar
For pink syrup:
- 1 1/4 cup water
- 1 cup sugar
- Piece of butter
- 2 tablespoons of lemon juice
- 4 teaspoons of rose water
Cooking method:
Preheat the oven to 180 ° C. Combine nuts, cinnamon, cumin, and brown sugar. Put a layer of filo dough in a large baking dish, which is lightly greased with butter. Repeat the process with three or more layers of dough. Put a third of the whole nut filling on the dough layers. Repeat the whole process two or more times, finish with two or three layers of filo. Walk on the surface with a rolling pin, pressing the dough well. Lubricate the surface of the baklava with butter. Using a sharp knife, cut the baklava into rhombuses. Put in the oven and bake for 30-40 minutes until golden brown. Soak the hot baklava with the ready-made pink syrup and allow to cool completely. Serve with Arabic coffee with fresh yogurt or cream.
