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How to Make Popular Ramadan Recipes

Celebrate the Muslim holiday of Ramadan by cooking some delicious food that is easy to make.

Instructions

  • Step 1: Start with baba ghanoush Start with baba ghanoush, an eggplant dish. Place the eggplant in a baking dish, poking holes in the skin with a fork, and roasting it in an oven preheated to 400 degrees Fahrenheit for 30 to 40 minutes. After it has roasted, place it in a bowl of cold water. When it's cool, remove it from the water and peel off the skin.
  • TIP: Don't skimp on the holes in the skin -- too few will cause the eggplant to explode.
  • Step 2: Blend Blend together the eggplant, lemon juice, tahini, sesame seeds, and two cloves of garlic that have been minced. Season with the salt and pepper to your taste, and then transfer it to a mixing bowl and stir in 1 1/2 tablespoons olive oil.
  • Step 3: Make fried eggs Make fried eggs with fried peppers. Crush four cloves of garlic with the caraway seeds and a pinch of salt.
  • TIP: Use a mortar and pestle to crush the seeds and garlic or just use the side of a mixing bowl.
  • Step 4: Fry the peppers Fry the peppers in a skillet by heating 1 tablespoon olive oil and then putting the chiles in for about five minutes, until they are soft. Then remove the chiles from the pan and set them aside.
  • Step 5: Fry the peppers and tomatoes Heat another tablespoon of oil and add the bell peppers and tomatoes. Fry them for five minutes, and then remove them from the skillet and add them to the chile peppers. Then mix in the garlic and caraway seed mixture.
  • Step 6: Fry eggs Heat the rest of the oil and fry your eggs. Fry them to your desired consistency then serve them over scoops of the fried peppers.
  • Step 7: Finish with almond sherbet Finish with almond sherbet served over ice. Combine the milk, heavy cream, ground almonds, sugar, and rose water. Let the mixture sit for about one minute.
  • FACT: The five pillars of Islam are faith, prayer, charity, fasting, and pilgrimage.

You Will Need

  • 1 eggplant
  • 1/4 c. lemon juice
  • 1/4 c. tahini
  • 2 tbsp. sesame seeds
  • 6 cloves of garlic
  • Salt and pepper
  • 4 1/2 tbsp. olive oil
  • 1 tbsp. caraway seeds
  • 2/3 c. mild chile peppers
  • chopped
  • 1 1/2 c. green bell peppers
  • seeded and chopped
  • 2 c. tomatoes
  • seeded and chopped
  • 4 eggs
  • 2 c. milk
  • 2 tbsp. heavy cream
  • 1 c. finely ground almonds
  • 1/2 c. confectioner's sugar
  • 2 tbsp. rose water
  • Equipment:
  • Blender
  • Mortar and pestle (optional)

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