As Ramadan approaches, Muslims around the world begin to prepare for the traditional feasts that mark this sacred month. For many, these gatherings with family and friends are a time to come together, share stories, and indulge in delicious foods. In this special edition of our recipe series, we bring you 20 mouth-watering dishes from around the Islamic world, each one carefully selected to delight your taste buds and fill your home with warmth and love.
From classic biryani and samosas to innovative falafel wraps and shawarma platters, these recipes showcase the rich culinary diversity of Muslim cultures. Whether you’re a seasoned cook or just looking for inspiration for your next family gathering, we hope you’ll find something that makes your mouth water and brings joy to your table.
So sit back, get cooking, and join us on this gastronomic journey through the flavors and traditions of Ramadan.
Chicken Biryani with Fragrant Basmati Rice
A classic Indian dish that combines the flavors of chicken, spices, and fragrant basmati rice.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown (5-6 minutes).
3. Add garlic, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add chicken and cook until browned (5-6 minutes). Add diced tomatoes and salt. Mix well.
5. Drain the rice and add it to the skillet. Stir gently to combine with the chicken mixture.
6. Transfer the mixture to a large saucepan or Dutch oven, cover with a tight-fitting lid, and bring to a boil over high heat.
7. Reduce heat to low, simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Lentil Soup with Turmeric and Cumin
This hearty lentil soup recipe is infused with the warm, aromatic flavors of turmeric and cumin, making it a perfect comfort food for any time of year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 can diced tomatoes (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, turmeric, cumin, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Beef Samosas with Spiced Potato Filling
A classic Indian snack gets a flavorful twist with the addition of tender beef and aromatic spices.
Ingredients:
For the filling:
– 1 large potato, boiled and mashed
– 1/2 cup cooked beef (ground or shredded)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– Salt, to taste
– Fresh cilantro, chopped (optional)
For the samosas:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed potato, cooked beef, onion, garlic, cumin, coriander, garam masala, and salt.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball into a thin circle.
5. Place 1 tablespoon of the spiced potato filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a cone shape, and press edges together to seal.
7. Brush tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Date and Nut Stuffed Phyllo Pastries
Sweet and savory, these flaky pastries are filled with a delightful mixture of dates, nuts, and spices.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup chopped dates
– 1/4 cup chopped walnuts
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together chopped dates, walnuts, honey, cinnamon, cardamom, and salt.
4. Unroll phyllo dough and cut into 4 equal pieces.
5. Place a spoonful of the date-nut mixture onto the center of each piece.
6. Fold the phyllo over the filling to form triangles or rectangles, pressing edges together to seal.
7. Brush tops with a little water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Grilled Lamb Kebabs with Yogurt Marinade
A flavorful and refreshing twist on traditional lamb kebabs, this recipe combines the tender taste of lamb with a cooling yogurt marinade.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, garlic, lemon juice, cumin, cayenne pepper (if using), salt, and black pepper.
2. Add the lamb cubes to the marinade and mix until they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Thread lamb onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked through to your desired level of doneness.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Vegetable Pakoras with Chickpea Batter
A twist on the classic Indian snack, these vegetable pakoras use a chickpea-based batter for a protein-packed and crispy treat. Perfect for a quick lunch or as a side dish for your favorite curry.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup water
– Vegetable oil for frying
– Assorted vegetables, such as:
+ Onions, thinly sliced
+ Bell peppers, cut into strips
+ Cauliflower florets
+ Carrots, peeled and grated
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a bowl, mix together the chickpeas, gram flour, baking powder, and salt.
3. Gradually add the water to form a thick batter.
4. Dip each vegetable piece into the batter, making sure it’s fully coated.
5. Fry the battered vegetables in batches until golden brown, about 2-3 minutes per batch.
6. Remove the pakoras with a slotted spoon and drain on paper towels.
7. Serve hot with your favorite chutney or raita.
Cooking Time: 15-20 minutes
Cardamom-infused Rice Pudding
This creamy rice pudding is infused with the warm, aromatic flavor of cardamom, perfect for a cozy evening dessert.
Ingredients:
– 1 cup cooked white or brown rice (preferably day-old)
– 2 cups milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a medium saucepan, combine the cooked rice, milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce the heat to low and cook for 18-20 minutes, or until the pudding has thickened slightly.
4. Remove from heat and stir in the melted butter.
5. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 20 minutes
Servings: 4-6
Falafel Wraps with Tahini Sauce
A flavorful and satisfying Middle Eastern-inspired snack, these falafel wraps are packed with crispy, savory chickpea patties, fresh veggies, and creamy tahini sauce.
Ingredients:
– 1 package of store-bought or homemade falafel mix
– 1/4 cup of olive oil
– 2 tablespoons of lemon juice
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 4-6 pita breads
– Vegetable wrap fillings: lettuce, tomato, cucumber, bell peppers, pickled turnips (optional)
– Tahini sauce (store-bought or homemade; see below for recipe)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. Cook the falafel mix according to package instructions (about 5-7 minutes per side).
3. Warm pita breads by wrapping them in foil and heating in the oven at 350°F for 5 minutes.
4. Assemble wraps by placing cooked falafel, wrap fillings, and tahini sauce inside each pita.
Tahini Sauce Recipe (optional):
– 1/2 cup of tahini paste
– 1/4 cup of lemon juice
– 1 clove of garlic, minced
– 1 tablespoon of olive oil
– Salt to taste
Combine ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes (depending on falafel cooking time)
Roasted Eggplant and Chickpea Stew
Roasted Eggplant and Chickpea Stew Recipe
This hearty stew combines the natural sweetness of roasted eggplant with the savory flavor of chickpeas, all wrapped up in a rich and aromatic broth. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 2 medium eggplants
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise, place on a baking sheet lined with parchment paper, and drizzle with 1 tbsp olive oil. Roast for 30 minutes.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chickpeas, red bell pepper, diced tomatoes, vegetable broth, roasted eggplant, salt, and pepper to the pot. Stir well.
4. Bring the stew to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: approximately 45-50 minutes
Honey-drizzled Baklava with Pistachios
A classic Middle Eastern dessert gets a sweet and crunchy twist with the addition of honey and pistachios. This recipe is perfect for satisfying your sweet tooth.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup granulated sugar
– 1/2 cup chopped pistachios
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw the phyllo dough according to package instructions.
3. In a bowl, mix together sugar, pistachios, cinnamon, cardamom, and salt.
4. Layer the phyllo dough with the sugar mixture, ending with a layer of phyllo on top.
5. Drizzle melted butter over the top layer of phyllo.
6. Bake for 45-50 minutes or until golden brown.
7. Remove from oven and let cool completely.
8. Drizzle with honey before serving.
Cooking Time: 45-50 minutes
Creamy Hummus with Pita Bread
Rich and creamy hummus served with crispy pita bread makes for a satisfying snack or light meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Pita bread (about 6-8 pieces)
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil. Continue blending until creamy.
3. Taste and adjust seasoning as needed.
4. Warm pita bread by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
5. Serve hummus with warm pita bread for dipping.
Cooking Time: 10 minutes
Beef Kofta in Rich Tomato Gravy
A flavorful and aromatic Middle Eastern-inspired dish that combines tender beef koftas with a rich and tangy tomato gravy.
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 2 cups beef broth
– 2 tablespoons butter
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, onion, garlic, olive oil, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Shape into 8-10 koftas and place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While the koftas are baking, melt butter in a large saucepan over medium heat. Add crushed tomatoes, tomato paste, and beef broth. Bring to a simmer and cook for 10-12 minutes or until the gravy thickens slightly.
6. Serve koftas with rich tomato gravy spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Stuffed Grape Leaves with Lemon Sauce
A twist on the classic dolmas recipe, this version adds a bright and citrusy flavor profile to the traditional grape leaf wrap.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon Sauce (recipe below)
Lemon Sauce:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup honey
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked rice, parsley, mint, and feta cheese.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
5. Repeat with remaining grape leaves and filling.
6. Place stuffed grape leaves seam-side down in a baking dish. Drizzle with olive oil and sprinkle with garlic.
7. Bake for 20-25 minutes or until grape leaves are tender.
8. Serve warm with Lemon Sauce.
Moroccan Harira Soup with Vermicelli
Harira, a traditional Moroccan soup, is a comforting and flavorful blend of lentils, vegetables, and vermicelli noodles. This recipe is a simplified version of the classic dish.
Ingredients:
– 1 cup dried red lentils
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 oz vermicelli noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the lentils again.
3. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 10 minutes.
4. Add the soaked lentils, diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
6. Cook the vermicelli noodles according to package instructions.
7. Serve the soup hot, topped with chopped parsley if desired.
Cooking Time: 45-50 minutes
Butter Chicken with Garlic Naan
Discover the rich flavors of India with this classic Butter Chicken dish served with a side of crispy Garlic Naan.
Ingredients:
For the Butter Chicken:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 can (14 oz) diced tomatoes
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Heavy cream, for serving (optional)
For the Garlic Naan:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
– 2 tablespoons butter, melted
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Cook the chicken in a skillet with butter until browned and cooked through.
2. Add sliced onions, garlic, diced tomatoes, garam masala, cumin, salt, and pepper. Simmer for 10 minutes.
3. Prepare the Garlic Naan by mixing yeast, flour, salt, sugar, and water. Knead and let rise for 1 hour.
4. Preheat a non-stick skillet or griddle over medium-high heat. Cook Naan for 2-3 minutes per side, until crispy and golden.
5. Serve the Butter Chicken with Garlic Naan, garnished with cilantro if desired. Enjoy!
Cooking Time: Approximately 30-40 minutes.
Rosewater and Saffron Milk Cake
Elevate your baking game with this delicate and fragrant cake, infused with the sweetness of rosewater and the warmth of saffron. This moist and tender treat is perfect for special occasions or as a sweet surprise.
Ingredients:
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 tablespoon rosewater
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, rosewater, and saffron mixture.
4. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Spicy Chicken Shawarma Platter
Get ready to savor the bold flavors of the Middle East with this spicy chicken shawarma platter recipe! This vibrant dish is perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into thin strips
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– 4 pita breads
– Tzatziki sauce (store-bought or homemade)
– Chopped cucumber, tomato, onion, and parsley for garnish
Instructions:
1. In a large bowl, whisk together olive oil, lemon juice, garlic powder, cumin, smoked paprika, and red pepper flakes.
2. Add chicken strips to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through.
4. Warm pita breads by wrapping them in foil and heating in oven for 5 minutes.
5. Assemble shawarma platters by placing grilled chicken on each pita, topping with tzatziki sauce, and garnishing with chopped vegetables.
Cooking Time: 30-40 minutes
Turkish Pide Bread with Cheese and Herbs
This classic Turkish bread recipe is a staple of Anatolian cuisine, perfect for satisfying your cravings. Flaky crust, soft interior, and a blend of creamy cheese and fragrant herbs make this pide irresistible.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 1/2 cup grated cheese (Turkish white or mozzarella work well)
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add lukewarm water to the dry ingredients; mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and roll out into a circle or rectangle shape.
7. Sprinkle grated cheese, chopped parsley, and dill evenly over the dough.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Sweet Vermicelli Kheer with Almonds
A traditional Indian dessert, Sweet Vermicelli Kheer is a creamy, sweet treat perfect for special occasions or as a comforting indulgence. This recipe combines the simplicity of vermicelli noodles with the richness of almonds and a hint of cardamom.
Ingredients:
– 1 cup vermicelli noodles
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon ghee or unsalted butter
– 1/4 cup sliced almonds
– 1 tablespoon rose water (optional)
Instructions:
1. Soak the vermicelli noodles in hot water for 5-7 minutes, then drain and set aside.
2. In a large saucepan, combine the milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Add the soaked vermicelli noodles to the milk mixture and stir well.
4. Reduce the heat to low and simmer for 10-12 minutes, or until the noodles are fully cooked and the mixture thickens slightly.
5. Stir in the ghee or butter and sliced almonds. If using rose water, add it now.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 15-17 minutes
Garlicky Yogurt Cucumber Salad
A refreshing summer salad that combines the cooling effects of yogurt and cucumber with the pungency of garlic. This light and flavorful dish is perfect for a quick lunch or dinner.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 3 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
– 1/4 teaspoon lemon zest (optional)
Instructions:
1. In a medium bowl, whisk together the yogurt and garlic until smooth.
2. Add the cucumber slices to the bowl and toss to combine.
3. Stir in the chopped parsley, salt, and pepper.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with lemon zest if desired.
Cooking Time: None!
Summary
Celebrate Ramadan with these 20 delicious and traditional recipes! From savory dishes like Chicken Biryani with Fragrant Basmati Rice and Beef Samosas with Spiced Potato Filling, to sweet treats like Rosewater and Saffron Milk Cake and Sweet Vermicelli Kheer with Almonds. This collection of recipes features a range of flavors and cuisines from around the world, including Indian, Middle Eastern, and Mediterranean dishes. Whether you’re hosting a feast or just want to try something new, these recipes are sure to delight. From hearty stews and soups to indulgent pastries and desserts, there’s something for everyone in this mouth-watering menu.
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