Ramadan Recipes for Iftar
Ramadan is a month-long period of fasting, prayer, and reflection observed by Muslims all over the world. It is a time for spiritual renewal, self-discipline, and community bonding. During this holy month, Muslims abstain from food and drink from sunrise to sunset. The fast is broken each day with a meal called iftar.
Preparing for Ramadan can be a challenge, especially when it comes to meal planning. To make things easier for you, we've put together a list of delicious and easy-to-make Ramadan recipes that are perfect for iftar.
Samosas are triangular-shaped pastries filled with spiced vegetables or meat, typically served with a chutney or yogurt dip. They are a popular appetizer during Ramadan and are sure to be a hit with your family and friends.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ajwain seeds (optional)
1/2 cup water
1/4 cup vegetable oil, plus more for frying
2 medium potatoes, peeled and diced into small pieces
1 cup frozen peas
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Salt, to taste
1/4 cup chopped fresh cilantro leaves
1 green chili, finely chopped (optional)
Directions:
In a mixing bowl, combine the flour, salt, and ajwain seeds (if using). Add the vegetable oil and mix until it becomes crumbly. Gradually add water and knead the mixture to form a smooth dough. Cover the dough and let it rest for 20-30 minutes.
In a skillet, heat some oil over medium heat. Add the cumin and coriander seeds and let them splutter for a few seconds.
Add the chopped onions, garlic, and ginger. Saute until the onions turn translucent.
Add the diced potatoes and cook for 5-6 minutes until they are half cooked. Add the frozen peas and cook for another 3-4 minutes.
Add the garam masala, turmeric, and salt. Mix well and cook for 1-2 minutes.
Add the chopped cilantro and green chili (if using). Mix well and let the filling cool down.
Divide the dough into small portions and roll each portion into a thin oval shape.
Cut the oval shape in half, forming two semi-circles.
Take one semi-circle and fold it to form a cone. Fill the cone with 1-2 tablespoons of the filling. Wet the edges of the cone with water and seal it by pressing the edges together.
Repeat the process with the remaining dough and filling.
Heat oil for frying in a deep frying pan over medium heat. Once the oil is hot, add the samosas to the oil, and fry them until they are golden brown and crispy.
Remove the samosas from the oil with a slotted spoon and drain them on a paper towel-lined plate.
Serve the samosas hot with tamarind chutney or mint chutney.
Enjoy your delicious vegetable samosas!
Harira Soup
Harira Soup is a traditional soup made with lentils, chickpeas, tomatoes, and spices, often served with dates or sweet pastries. It is a hearty and nourishing dish that is perfect for breaking the fast.
Ingredients:
1 onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup chopped fresh celery leaves
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup chopped tomatoes (or 1 can, drained)
1/2 cup lentils
6 cups chicken or vegetable broth
Salt and pepper, to taste
1/2 cup uncooked broken vermicelli or angel hair pasta
2 tablespoons lemon juice
Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic, ginger, cinnamon, turmeric, cumin, and cayenne pepper to the pot. Sauté for another minute or until fragrant.
Add the chopped cilantro, parsley, and celery leaves to the pot and stir well.
Add the chickpeas, chopped tomatoes, and lentils to the pot. Stir until everything is well combined.
Pour in the chicken or vegetable broth and stir to combine. Bring the soup to a simmer and let it cook for about 30-40 minutes, or until the lentils are tender.
Add salt and pepper to taste.
Add the broken vermicelli or angel hair pasta to the soup and cook for another 8-10 minutes, or until the pasta is tender.
Remove the soup from heat and stir in the lemon juice.
Serve the Harira soup hot with a squeeze of lemon juice and some fresh herbs on top.
Enjoy your delicious Harira soup!
Falafel
Falafel is a vegetarian patty made with chickpeas and spices, crispy on the outside and soft on the inside. It is typically served with pita bread and tahini sauce.
Ingredients:
1 1/2 cups dried chickpeas, soaked in water overnight
1 small onion, chopped
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
Salt and pepper, to taste
Vegetable oil, for frying
Directions:
Drain the soaked chickpeas and rinse them well. Add the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper to a food processor. Pulse the mixture until it is well combined and has a crumbly texture.
Transfer the falafel mixture to a bowl and cover it with plastic wrap. Refrigerate the mixture for at least 1 hour, or overnight.
When you're ready to fry the falafel, preheat a large skillet or deep fryer with vegetable oil over medium-high heat.
Form the falafel mixture into small balls or patties, about 1-2 inches in diameter.
Fry the falafel in batches for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the falafel to a plate lined with paper towels to drain the excess oil.
Serve the falafel hot, with pita bread, hummus, tahini sauce, and your favorite toppings (such as lettuce, tomatoes, onions, and cucumber).
Enjoy your delicious homemade falafel!
Chicken Shawarma Wraps are a popular Middle Eastern dish that is thinly sliced chicken marinated in Middle Eastern spices, served in a warm pita bread with fresh veggies and a yogurt sauce.
Ingredients:
1 lb. boneless, skinless chicken breasts, sliced into thin strips
1/2 cup plain Greek yogurt
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
Salt and pepper, to taste
4 large pita breads or wraps
Toppings of your choice (such as lettuce, tomatoes, onions, cucumbers, and hummus)
Directions:
In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper.
Add the sliced chicken to the bowl and toss it in the marinade until it is well coated. Cover the bowl and refrigerate the chicken for at least 1 hour, or overnight.
Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken strips onto skewers and grill them for 5-6 minutes on each side, or until they are cooked through and lightly charred.
Warm the pita breads or wraps in the microwave or in a toaster oven.
Assemble the shawarma wraps by placing a few slices of chicken on each pita or wrap, along with your desired toppings (such as lettuce, tomatoes, onions, cucumbers, and hummus). Roll up the wrap tightly, tucking in the sides as you go.
Serve the shawarma wraps immediately and enjoy!
Note: You can also cook the chicken strips on a large skillet over medium-high heat if you don't have a grill or grill pan.
Kunafa
Kunafa is a sweet and cheesy dessert made with shredded phyllo dough, cheese, and a syrup made with sugar and rose water. It is a delicious and decadent way to end your iftar meal.
Ingredients:
1 package of kunafa dough (kataifi)
1 cup unsalted butter, melted
1 lb. mozzarella cheese, grated
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/2 cup pistachios, chopped
Directions:
Preheat your oven to 350°F (175°C).
Begin by making the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Cook over medium heat until the sugar has dissolved, then reduce the heat to low and let the syrup simmer for 5-7 minutes, or until it has thickened slightly. Remove the syrup from the heat and let it cool.
In a large bowl, separate the kunafa dough strands and toss them with melted butter until the strands are evenly coated.
Take half of the buttered kunafa dough strands and press them into the bottom of a 9x13 inch baking dish, making sure to spread them evenly across the bottom of the dish.
Spread the grated mozzarella cheese over the kunafa dough in the baking dish.
Cover the cheese with the remaining half of the buttered kunafa dough strands, again pressing them down evenly.
Bake the kunafa for 30-35 minutes, or until it is golden brown and crispy.
Remove the kunafa from the oven and pour the cooled syrup evenly over the top.
Garnish the kunafa with chopped pistachios and serve it warm.
Enjoy your delicious kunafa!
Biryani
Biryani is a fragrant rice dish made with spices, chicken or beef, and sometimes vegetables and/or nuts. It is a hearty and flavorful main dish that is perfect for iftar.
Ingredients:
2 cups basmati rice
2 pounds chicken, cut into pieces
2 onions, sliced thinly
2 tomatoes, diced
1/2 cup plain yogurt
1/4 cup vegetable oil or ghee
4 cloves garlic, minced
2 inch piece of ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (optional)
Salt, to taste
3 cups water
A handful of fresh mint leaves, chopped
A handful of fresh cilantro leaves, chopped
Directions:
Rinse the rice in several changes of water until the water runs clear. Soak the rice in water for 30 minutes.
In a large pot, heat the oil or ghee over medium heat. Add the onions and cook until they are caramelized, stirring occasionally.
Add the chicken to the pot and cook until it is browned on all sides.
Add the garlic and ginger to the pot and cook for 1-2 minutes, stirring constantly.
Add the tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Cook until the tomatoes are soft and the mixture is fragrant.
Add the yogurt to the pot and stir until it is well combined with the spice mixture.
Drain the soaked rice and add it to the pot with 3 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Cook the biryani for 15-20 minutes, or until the rice is fully cooked and the water has been absorbed.
Remove the pot from the heat and let it sit, covered, for 10 minutes.
Remove the lid and fluff the rice with a fork. Garnish with fresh mint and cilantro leaves. Serve hot.
Enjoy your delicious chicken biryani!
Stuffed Dates are a sweet and indulgent treat that are perfect for iftar. They are dates stuffed with nuts or cream cheese and sometimes coated in chocolate.
Ingredients:
12 large Medjool dates
1/4 cup cream cheese, softened
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Optional: melted chocolate for drizzling
Directions:
Preheat your oven to 350°F (180°C).
Using a small knife, make a lengthwise slit in each date and remove the pit.
In a small bowl, mix together the cream cheese, chopped walnuts, cinnamon, and vanilla extract.
Spoon the mixture into the cavity of each date, pressing it in with your fingers to make sure it's tightly packed.
Place the stuffed dates on a baking sheet lined with parchment paper, and bake for 10-12 minutes, or until the filling is slightly golden.
Optional: drizzle melted chocolate over the stuffed dates for an extra decadent touch.
Let the stuffed dates cool for a few minutes before serving.
Enjoy these sweet and creamy stuffed dates as a dessert or a snack during Ramadan or any time of the year!
Qatayef
Qatayef is a sweet pastry that is very popular during Ramadan. It is a small, round pancake-like dough that is stuffed with cheese or nuts and then fried or baked. It can be served with syrup or cream, and is a perfect dessert for breaking the fast.
Ingredients:
For the Qatayef dough:
For the filling:
1 cup ground walnuts or pistachios
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon orange blossom water
For the syrup:
Directions:
In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Gradually add the warm water and mix until you get a smooth and runny batter. Cover and let it rest for 30 minutes.
In the meantime, prepare the filling by mixing together the ground walnuts or pistachios, sugar, cinnamon, and orange blossom water.
To make the syrup, combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat until the sugar dissolves, then increase the heat and let it boil for 5 minutes. Remove from the heat and stir in the orange blossom water.
Heat a non-stick pan or griddle over medium heat. Pour the batter onto the pan using a ladle to form small pancakes about 3 inches in diameter.
Once the surface of the pancake starts to bubble and looks dry, flip it over and cook for an additional 30 seconds. Do not cook the other side, as you want the pancake to remain soft and foldable.
While the pancake is still warm, add a teaspoon of the filling to the center of the pancake, and fold it in half to form a half-moon shape. Pinch the edges together to seal the filling inside.
Repeat the process until all the batter and filling are used up.
Heat the syrup over medium heat until it comes to a boil. Reduce the heat and let it simmer for 5 minutes.
Arrange the stuffed Qatayef on a platter, and pour the hot syrup over them.
Serve warm and enjoy your sweet and delicious Qatayef!
Fattoush Salad
Fattoush Salad is a refreshing salad that is perfect for breaking the fast during Ramadan. It is made with cucumbers, tomatoes, lettuce, herbs, and toasted pita bread, and dressed with a lemon and olive oil dressing.
Ingredients:
1 head of lettuce, chopped
1 cucumber, chopped
2 medium tomatoes, chopped
1 small red onion, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon sumac
Salt and pepper to taste
1 pita bread, toasted and broken into small pieces
Directions:
In a large bowl, combine the chopped lettuce, cucumber, tomatoes, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper until well combined.
Pour the dressing over the salad and toss to coat.
Add the toasted pita bread pieces to the salad and toss again.
Serve immediately and enjoy your refreshing Fattoush Salad!
Note: You can also add other ingredients like radishes, green onions, or even grilled chicken or shrimp to make the salad more filling.
Conclusion
Ramadan is a month of fasting, prayer, and reflection for Muslims all over the world. It is also a time for families and communities to come together and share meals. These Ramadan recipes are perfect for breaking the fast and sharing with loved ones.
For more tips on preparing for Ramadan meals, check out:
And if you're looking for more delicious Ramadan recipes, be sure to check out:
Happy cooking and Ramadan Mubarak!
