Written By: Soha Darwish
Food Writer & Critic – Menu Consultant & Designer
No preaching here, Ramadan is all about food! Here you go, I said it out loud. I think we all can’t deny the fact that for hundreds of years our perception for the holy month of fasting has gone a bit out of track. So instead of going on about keeping it simple, focusing on the spiritual and moral side, rather than the food-I’m cutting corners here, and helping you out with your top indulgences of the month. Introducing new and unconventional recipes to break the monotony of our typical traditional dishes. Because really at this day and age, if we can’t change our misconception of Ramadan, at least go for better choices of food that would nourish our bodies and souls, while tantalising our taste buds.
Even if you are not big on banquets or as we call it ‘ozoumah’ in Ramadan, the pressure is on- at all levels we are expected to prepare a lavish meal for family, friends and even extended relatives, day in day out. Here is an untraditional complete Iftar menu for you to impress your guests, without big kitchen dramas. They are fairly easy to execute- no stuffing pigeons or ‘mombar’ here- just prepare well in advance.

Iftar Menu

Soup

Roasted Pumpkin Soup

 

Appetisers

Stuffed Mushrooms

Chicken & Sumac Rolls

 

Salads & Dips

Levantine Quinoa Salad

Quinoa, kale or mixed leaves, pomegranate seeds, slivers of dried figs, radish, toasted cashews- with balsamic vinaigrette and a dash of pomegranate molasses.

Red Pepper Hummus

 

Mains

Pesto Salmon

Chicken & Mushroom Pie

 

Side Dishes

Quick Spinach & Ricotta Cannelloni

Grilled Vegetables

Thinly sliced zucchini, aubergine and bell peppers- grilled then drizzled with herb & garlic infused extra virgin olive oil.

Saffron Basmati Rice

Topped with nuts and raisin

 

Desserts

Sticky Toffee Pudding

 

 

 

 

Iftar Recipes:

Roasted Pumpkin Soup: Serves 6-8

A mellow velvety soup, with a luscious orange colour and a kick of heat that pleasantly surprises you at the end. Enjoy the warmth and comfort soups always bring us!

 

  • Shopping Basket: 1 kg pumpkin, peeled deseeded and chopped-1 large onion, chopped- 2 carrots- 1 garlic clove, crushed- 2 bay leaves-2 cloves- 1 litre of chicken stock or vegetable stock-200 ml whipping cream-50 gm of salted butter- pinch of nutmeg – ¼ tsp of curry powder- ¼ tsp of cayenne pepper– salt & pepper.

 

  1. Lay the pumpkin chunks on a roasting dish, drizzle generously with olive oil or sunflower oil, then place in a preheated oven, gas mark 220 degrees, for about 40 minutes until it oozes with its caramelised syrup. You can do that a few days before, and have it ready in a box in the fridge- it won’t jeopardise the flavour.
  2. In a large saucepan, sauté the chopped onion and garlic with the butter, until lightly golden.
  3. Add the roasted pumpkin, chopped carrots, all the seasonings listed in the shopping basket, then sauté for a couple of minutes. Pour the stock and simmer for 15 minutes, until carrots are soft.
  4. Taking the cloves and the bay leaves out, blend the mixture in a blender or using a hand blender, until thick and smooth consistency.
  5. Put it back on the heat, bring it to the boil, then add the cream, and simmer for few minutes.
  6. Serve it steaming hot, enjoy!

 

 

Stuffed Mushroom: Serves 10-12

For mushroom lovers, a hassle-free recipe that can be prepared a day in advance then shoved in the oven just before serving.

  • Shopping Basket: 1 kg chestnut mushrooms, cleaned and stem scooped out- 3 cloves of garlic, minced- handful of finely chopped fresh parsley- ½ a cup of soft bread crumbs- 1/2 cup of light cream cheese- ½ cup of parmesan cheese- ½ cup of grated mozzarella cheese- ½ tsp of Paprika-salt & pepper.

 

  1. Finely chop the mushroom stems and mix with all the above ingredients, making a thick paste.
  2. Fill the empty mushroom heads with teaspoon scoops of the paste.
  3. Lay the stuffed mushrooms heads on an oil greased roasting tray, and drizzle with olive oil.
  4. Bake for 20 minutes in the preheated oven at 200 ̊, or until the mushrooms are piping hot and liquid starts to form under heads. Enjoy!

 

Chicken Rolls: Serves 10-12

Traditionally, something fried must be on our Iftar table to get us through the soup course until we tuck into the mains, although we all know by this stage, we can actually stop eating now because we are not hungry anymore!

  • Shopping Basket: 2 large onions, sliced- 500g finely chopped boneless chicken breast- 1 tsp ground cinnamon – 1 tsp sumac- ½ cup of ground almond- 1 cup of plain flour- 12 spring roll sheets- olive oil- 1 tbsp. of sugar- salt & pepper.

 

  1. Heat about 1 cm of olive oil in a medium sauce pan, add the onions and cook until golden brown. Then remove half of the onion and leave it on a kitchen towel.
  2. Add in the chicken and stir fry until light golden colour, then stir in all the spices- until chicken is cooked.
  3. Add the sugar and give it a final stir, then take it off the stove, and leave it to cool down. Mix with the ground almond and the rest of the onions.
  4. Mix the plain flour with enough water to make a thin paste- this will be used to seal the rolls.
  5. Take one sheet of pastry and cut into half, and at one end spoon a line of about 1-2 tablespoons of the filling. Fold in the edges and roll it up tightly, leaving about a centimetre at the end. Rub this exposed end with the flour paste, then press it down to seal.
  6. Fry in 3-4 cm of sunflower oil, until golden brown. Serve immediately and enjoy!

 

Red Pepper Hummus: Serves 10-12

A creamy dip with a beautiful colour, always a lovely addition to my table despite its simplicity!

  • Shopping Basket: 2 large red bell peppers- 1 can of chickpeas- 1 clove of garlic- 2 tablespoons of extra virgin olive oil- 1 teaspoon of paprika- 2 tablespoons of light cream cheese- 1 tablespoon of lime juice-salt & pepper.

 

  1. Deseed the peppers and grill them, either in the oven or even your electric grill.
  2. Put the grilled peppers, drained chickpeas and all the other ingredients together in a food processor.
  3. Whiz to form a hummus- like purée, and season to your liking.
  4. Keep it in your fridge, and serve it whenever you like!

 

Pesto Salmon: Serves 6

Serving salmon has always made a statement, in all times and places. This ridiculously easy, original recipe of mine will not only impress your guests, but will also put a smile on their faces!

  • Shopping Basket: 6 skinless and boneless 200g salmon fillets, 6 crushed garlic cloves- 6 teaspoons of pesto- 2 lemons – generous drizzles of extra virgin olive oil- salt & pepper.

 

  1. In an oven dish, drizzled with olive oil, lay the salmon fillets, allowing enough space between them.
  2. On each fillet, crush one clove of garlic, put one tsp of pesto, a squeeze of lemon juice, then a pinch of salt and pepper. Rub evenly, and repeat for each fillet.
  3. Leave it to marinate for max 1 hour, as I don’t want the ingredients to overpower the salmon flavour.
  4. Roast in preheated oven, 180 ̊, for about 20 minutes.

 

Chicken & Asparagus Pie: Serves 6-8

For me, the heavenly match of pastry and white sauce is the ultimate comfort food. I think it’s the mellowness of the flavours that soothes your soul and calms your nerves. I am sure many will relate!

  • Shopping Basket: 4 boneless chicken breasts, sliced- 250g of asparagus spears- 250g of chestnut mushrooms- 1 cup of chicken stock- 1 small chopped onion- 2 tablespoons of plain flour- ½ cup of double cream- 2 tablespoons of butter- 1 egg- 1 roll of puff pastry-pinch of nutmeg-salt & pepper.

 

  1. In a large frying pan, heat the butter. Add the chicken and stir fry until light brown, then add the onion and mushrooms, and sauté together.
  2. Sprinkle the flour and stir well. Pour the stock and simmer for 10 minutes, then add the cream, and simmer for another few minutes.
  3. Leave it to cool down, finely chopping the asparagus and stir into the chicken.
  4. Place the chicken stew in a deep oven dish, and brush the edges with the beaten eggs.
  5. Cover with the puff pastry, and trim off any overhanging dough. Brush the top with the rest of the egg, and cut few slits.
  6. Bake in a preheated oven for about 30 minutes, until the crust is golden brown.

 

Quick Spinach & Ricotta Cannelloni: Serves 6-8

In this recipe, I am using the authentic Italian version of cannelloni, which you can buy from the pasta section in big supermarkets, hence the very quick execution of the recipe and its lightness!

 

  • Shopping Basket: 500g chopped fresh or frozen spinach, sliced- 1 medium onion, finely chopped- 250g of fresh ricotta cheese- 500g of cannelloni pasta- 1 can of chopped tomatoes- 2 tbsp of tomato paste- 1 cup of béchamel sauce (optional)-2 cloves of garlic, crushed- 2 tablespoons of olive oil- 250g of grated mozzarella cheese- 250g of grated parmesan cheese-pinch of nutmeg-salt & pepper.

 

  1. In a large frying pan, heat the olive oil and sauté the onions. Add the spinach and stir fry until completely thawed, then add the nutmeg and season well, until spinach is cooked.
  2. Stir in the ricotta cheese, and take it of the stove, and leave it to cool down.
  3. In a sauce pan, sauté the garlic in olive oil, then add chopped tomatoes, 2 tbsp tomato paste and one cup of water, then season and simmer.
  4. Fill the uncooked pasta tubes (cannelloni) with the spinach and ricotta mixture, then lay them in an oven dish.
  5. Cover with tomato sauce and béchamel sauce (optional), and sprinkle the mozzarella and parmesan cheese on top.
  6. Bake in a preheated oven for about 40 minutes, until top is golden brown and pasta is cooked. Serve piping hot!

 

Sticky Toffee Pudding: Serves 4

A simple recipe to follow, for a sumptuous English classic dessert. However, having date as the star of the show, makes you think of the Middle Eastern influence in this famous dessert. All the better in Ramadan!

  • Shopping Basket: 75g dates, pitted and chopped- 75g butter-50g light brown sugar-2 eggs- 1tsp vanilla extract- 140g plain flour-1 tsp baking powder. Sauce: 150 ml double cream- 75 g light brown sugar- 25g butter.

 

  1. Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.
  2. Heat the oven to 180 ̊ and grease the bases of 4 x 150ml pudding molds.
  3. Mix the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder. Mix in the blended date purée and divide between the molds.
  4. Transfer to a roasting tin and pour enough boiling water into reach halfway up the molds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
  5. Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small saucepan. Heat gently until sugar has dissolved, stirring often. Turn up the heat and simmer for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream. Re-heat the sauce when the puddings are cooked and serve poured on top. Serve steaming hot, with vanilla ice cream on the side. Tuck in!