Ramadan is a month-long period of fasting and spiritual reflection observed by millions of Muslims worldwide. For those who celebrate the holy month, Ramadan is a time of prayer, self-reflection, and reconnecting with their faith.
- One of the most significant parts of Ramadan is the Iftar, which is the breaking of the fast at sunset. Iftar is when Muslims break their day-long fast and indulge in a delicious meal to energize themselves for the next day’s fast.
Ramadan is a month of blessings, worship, and reflection for Muslims worldwide. With the holy month already here, the time has come for Muslims to celebrate it with their loved ones by following the traditions of fasting, praying, and hosting Iftar parties. During Iftar, Muslims gather with family and friends to share a meal after fasting.
If you’re looking to add some flavor to your Iftar dishes this Ramadan, here are some flavorful recipes to try out:
1. Haleem:
Haleem is a slow-cooked mat and lentil stew that is incredibly flavorful and rich in nutrients. This dish is an all-time favorite among Muslims and is often served during Iftar. The slow cooking process gives the dish its unique texture and flavor. Haleem is a perfect dish for those who want to experience a taste of tradition. In Ramadan many people make Haleem at home.
Required Ingredients:
- 454 grams of boneless beef or lamb cut into small pieces
- 190 grams of whole wheat grains (wheat berries)
- 95 grams of split Bengal gram (Chana dal)
- 95 grams of split red lentils (masoor dal)
- 95 grams of split yellow lentils (moong dal)
- 95 grams of barley
- 95 grams of oats
- 120 grams of oil or ghee
- 300 grams of onions, finely chopped
- 30 grams of ginger paste
- 30 grams of garlic paste
- 20 grams of red chili powder
- 20 grams of coriander powder
- 10 grams of turmeric powder
- 10 grams of cumin powder
- Salt, to taste
- 30 grams of chopped fresh coriander leaves (cilantro)
- 30 grams of chopped fresh mint leaves
Procedure:
- Wash the whole wheat grains, Bengal gram, red lentils, yellow lentils, barley, and oats in water and soak them for at least 2 hours.
- Heat the oil or ghee in a pressure cooker. Add the onions and fry until they turn golden brown.
- Add the ginger paste and garlic paste and fry for a minute.
- Add the meat and fry until it turns brown.
- Add the soaked grains, lentils, and 8-10 cups of water.
- Add the red chili powder, coriander powder, turmeric powder, cumin powder, and salt to taste.
- Cover the pressure cooker and cook on high pressure for about 30 minutes.
- When the meat and grains are fully cooked and tender, use an blender to blend everything until you get a smooth consistency but be sure to cool the mixture first then blend it.
- Add more water if necessary to achieve a smooth consistency.
- Garnish with chopped fresh coriander leaves and mint leaves.
- Serve hot with naan bread or roti. Enjoy your delicious Haleem!
2. Chicken Shawarma:
Chicken Shawarma is a Middle Eastern dish that is perfect for Iftar because it’s packed with protein and flavor. You can make this dish by marinating chicken with a blend of spices, including cumin, coriander, and turmeric, and then slow-roasting it until it’s tender and juicy. In Ramadan everyone like fast food. Must try this recipe in Ramadan!
Required Ingredients:
- 454 grams of boneless, skinless chicken thighs
- 60 grams of olive oil
- 30 grams of lemon juice
- 2.8 grams of paprika
- 2.8 grams of cumin
- 2.8 grams of garlic powder
- 1.4 grams of turmeric
- 0.7 grams of cinnamon
- 0.7 grams of cayenne pepper
- Salt and pepper, to taste
- Pita bread
- Hummus
- Tomato slices
- Cucumber slices
- Pickled turnips
- Tahini sauce
Procedure:
- Mix olive oil, lemon juice, paprika, cumin, garlic powder, turmeric, cinnamon, cayenne pepper, salt, and pepper in a bowl.
- Add chicken thighs to the bowl and toss to coat well. Cover the bowl and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the chicken thighs on the prepared baking sheet and bake for 25-30 minutes or until cooked through and golden brown.
- Remove the chicken from the oven and rest for 5-10 minutes. Then, slice the chicken into thin strips.
- Warm the pita bread in the oven or on a grill.
- Spread some hummus on the inside of the pita bread.
- Add chicken, tomato, cucumber, and pickled turnips to the pita bread.
- Drizzle with tahini sauce.
- Roll up the pita bread and enjoy your delicious chicken shawarma!
3. Hummus:
Hummus is a classic Middle Eastern dip that is great for breaking the fast with. To make hummus, blend cooked chickpeas, tahini, garlic, lemon juice, and olive oil in a food processor until smooth. In Ramadan many dishes make at home enjoy this dip with them. Serve it with veggies, pita bread, or crackers. Must try this in Ramadan!
Required Ingredients:
- 425 grams of chickpeas, drained and rinsed
- 60 grams of tahini (sesame seed paste)
- 60 grams of extra-virgin olive oil
- 6 grams of minced garlic
- 30 grams of fresh lemon juice
- 1.5 grams of ground cumin
- Salt and pepper, to taste
- 2-4 tablespoons of water (depending on desired consistency)
Procedure:
- Combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor.
- Process until smooth, scraping down the sides of the bowl as needed.
- While the food processor is running, gradually add water, 1 tablespoon, until the hummus is smooth and creamy.
- Taste and adjust seasoning as needed.
- Transfer the hummus to a bowl and garnish with a drizzle of olive oil and a sprinkle of paprika or chopped fresh parsley.
- Serve with pita bread, crackers, or fresh vegetables for dipping.
Enjoy your homemade hummus!
4. Sheer Khurma:
Sheer Khurma is a sweet milk and vermicelli pudding that is served during Eid and Ramadan. This dish is an excellent way to end the Iftar meal on a sweet note. This dish is best served cold and can be refrigerated overnight to add to the flavor. In Ramadan Iftar is incomplete without sweet. Must try this in Ramadan in Iftar. Must try this in Ramadan!
Required Ingredients:
- 100 grams of vermicelli noodles
- 946 grams of whole milk
- 100 grams sugar
- 56 grams of ghee or unsalted butter
- 70 grams of mixed nuts (such as pistachios, almonds, and cashews), chopped
- 70 grams of dates, pitted and chopped
- 1 gram ground cardamom
- 0.5 grams of saffron threads
- 15 grams of rose water (optional)
Procedure:
- Heat ghee or butter in a large saucepan over medium heat.
- Add vermicelli noodles and sauté until golden brown.
- Add chopped nuts and sauté for a few more minutes, stirring occasionally.
- Add milk, sugar, and cardamom to the saucepan and boil.
- Reduce heat to low and simmer for 10-15 minutes, occasionally stirring, until the noodles are cooked, and the mixture has thickened.
- Add chopped dates, saffron, and rose water (if using), and simmer for another 2-3 minutes.
- Turn off the heat and let the Sheer Khurma cool for a few minutes.
- Serve warm or chilled in bowls, garnished with chopped nuts and saffron threads.
5. Baklava:
Baklava is a sweet pastry that is a staple of many Iftar meals. In this Ramadan make this at home and surprise everyone. At the end of day you need some sweets make it. Must try this in Ramadan.
Required Ingredients:
- 454 grams package of phyllo dough
- 454 grams of unsalted mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
- 227 grams of unsalted butter, melted
- 100 grams of granulated sugar
- 120 grams water
- 170 grams honey
- 1 cinnamon stick
- 5 grams of vanilla extract
- Juice of 1 lemon
Procedure:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix chopped nuts and granulated sugar.
- Grease a 9×13-inch baking dish with melted butter.
- Unroll the phyllo dough and cut it to fit the size of the baking dish.
- Cover the phyllo dough with a damp towel to prevent drying.
- Brush a layer of melted butter on the bottom of the baking dish.
- Place a sheet of phyllo dough in the dish and brush it with melted butter.
- Repeat the layering process with 5-6 sheets of phyllo dough, brushing each layer with melted butter.
- Spread a layer of the nut mixture over the phyllo dough.
- Add another layer of phyllo dough to the nut mixture, brushing it with melted butter.
- Repeat the layering process with 5-6 sheets of phyllo dough, brushing each layer with melted butter.
- Continue layering the phyllo dough and nut mixture until you have used up all the nuts, ending with a top layer of phyllo dough.
- Brush the top layer with melted butter.
- Use a sharp knife to cut the baklava into small diamond-shaped pieces.
- Bake for 45-50 minutes or until golden brown and crispy.
- While the baklava is baking, make the honey syrup. Combine water, honey, cinnamon stick, vanilla extract, and lemon juice in a saucepan. Bring to a boil and then simmer for 10-15 minutes or until the syrup thickens slightly.
- Remove the cinnamon stick from the syrup and pour it over the hot baklava.
- Let the baklava cool to room temperature before serving.
6. Falafel:
Falafel is a classic Middle Eastern fast food that is perfect for Iftar. Must try this in Ramadan!
Required Ingredients:
- 190 grams of dried chickpeas, soaked overnight
- 30 grams of chopped fresh parsley
- 30 grams of chopped fresh cilantro
- 80 grams chopped onion
- 9 grams garlic, minced
- 2.6 grams of ground cumin
- 2.6 grams of ground coriander
- 0.5 grams of baking soda
- 2.5 grams salt
- Vegetable oil for frying
Procedure:
- Drain the soaked chickpeas and rinse them well.
- In a food processor, add pulse chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, and salt until finely chopped but not pureed.
- Transfer the mixture to a bowl and mix well.
- Cover the bowl and refrigerate for 30 minutes to 1 hour.
- Heat vegetable oil in a deep-fryer or a large pot over medium-high heat.
- Shape the chickpea mixture into small balls or patties and drop them into the hot oil, a few at a time.
- Fry the falafel for 3-5 minutes or until golden brown and crispy outside.
- Use a slotted spoon to remove the falafel from the oil and drain them on a paper towel.
- Serve hot with pita bread, hummus, tahini sauce, and fresh vegetables.
7. Dates and Milk:
One of the most popular traditional Iftar dishes is dates and milk. The combination of dates and milk not only provides instant energy to the body but also helps in breaking the fast gradually. In Ramadan at Iftar time everyone love to eat dates. Eat many dates in Ramadan.
8. Samosas:
Samosas are a savory snack that is enjoyed across the globe. During Ramadan, samosas hold a special place in every Muslim’s heart. This fried or baked snack can be filled with various fillings such as minced meat, potato, vegetables or cheese. A hot plate of samosas with a glass of refreshing mint lemonade can be a perfect way to break the fast. Must try this in Ramadan!
Required Ingredients:
- 300 grams of medium-sized potatoes, peeled and diced
- 80 grams of frozen peas
- 80 grams chopped onion
- 6 grams garlic, minced
- 6 grams of grated ginger
- 2.6 grams of ground coriander
- 2.6 grams of ground cumin
- 1.3 grams turmeric
- 1.3 grams garam masala
- 2.5 grams salt
- 60 grams of vegetable oil
Procedure:
- In a large mixing bowl, combine flour and salt. Add vegetable oil and mix well. Gradually add water, kneading the dough until it forms a smooth ball. Cover with a damp cloth and let it rest for 30 minutes.
- In a large skillet, heat vegetable oil over medium-high heat. Add chopped onion and cook until translucent. Add minced garlic and grated ginger and cook for another minute.
- Add diced potatoes, frozen peas, coriander, cumin, turmeric, garam masala, and salt. Mix well and cook for 10-12 minutes, occasionally stirring, until the potatoes are cooked.
- Divide the dough into 8-10 equal-sized balls. Roll each ball into a thin, oval-shaped disc.
- Cut each disc in half and fold each half into a cone shape, overlapping the edges and pressing to seal.
- Fill each cone with a tablespoon of potato and pea filling. Press the edges together to seal.
- Heat vegetable oil in a deep-fryer or a large pot over medium-high heat.
- Fry the samosas in batches for 4-5 minutes or until golden brown and crispy outside.
- Use a slotted spoon to remove the samosas from the oil and drain them on a paper towel.
- Serve hot with tamarind chutney, mint chutney, or your favorite dipping sauce.
9. Biryani:
Biryani is a popular dish that is enjoyed in various parts of the world. This dish consists of layers of rice, meat or vegetables, and aromatic spices. Biryani is an ideal addition to the Iftar menu as it is filling and nutritious. The delightful aroma served up by the spices used in preparing biryani is enough to leave even the most discerning taste buds satiated. In Ramadan biryani is an essential part of Iftar. Must try this in Ramadan!
Required Ingredients:
- 400 grams of basmati rice, washed and soaked for 30 minutes
- 2 cups water
- 226.8 grams paneer, cut into small cubes
- 160 grams chopped onion
- 180 grams chopped tomato
- 120 grams of chopped bell pepper
- 160 grams of frozen peas
- 18 grams of ginger-garlic paste
- 28 grams of ghee or vegetable oil
- 2 bay leaves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 grams of cumin seeds
- 2 grams of coriander powder
- 1 gram of turmeric
- 1 gram of red chili powder
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
Procedure:
- In a large pot, bring water to a boil. Add soaked rice and cook for 10-12 minutes or until almost finished. Drain and set aside.
- In a large skillet, heat ghee or vegetable oil over medium heat. Add bay leaves, green cardamom pods, cinnamon sticks, and cumin seeds. Cook for 1-2 minutes or until fragrant.
- Add chopped onion and sauté until soft and translucent.
- Add ginger-garlic paste and cook for 1-2 minutes, stirring constantly.
- Add chopped tomato and bell pepper. Cook for 2-3 minutes or until soft.
- Add coriander powder, turmeric, and red chili powder. Mix well and cook for another 1-2 minutes.
- Add cubed paneer and frozen peas. Mix well and cook for 2-3 minutes or until the paneer is slightly browned.
- Add cooked rice and salt to taste. Mix well.
- Cover the skillet with a tight-fitting lid and cook on low heat for 10-12 minutes or until the rice is fully cooked and the flavors blend.
- Garnish with fresh cilantro leaves and serve hot with raita or your favorite side dish.
Conclusion
In conclusion, these are just a few dishes that can be included in your Iftar menu during Ramadan. Whether it is a traditional recipe or a modern twist on an old classic, the main aim is to share in the joy of Ramadan with loved ones by indulging in delicious meals that nourish the body and soul. It’s also important to remember to break your fast with nutritious and wholesome foods to give your body the energy and hydration it needs. Regardless of what you choose to make, remember that sharing a meal with loved ones during Ramadan is a beautiful and vital tradition that should be cherished. Ramadan Mubarak!
