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How to Make Egyptian Ramadan Recipes

After the sun sets, break your fast with these traditional Ramadan recipes from Egypt.


  • Step 1: Allow the dumplings to drain on paper towels. Make syrup by dissolving 2 cups sugar in 1 cup water over medium heat. Squeeze in the juice of a lemon and dip the dumplings in the syrup.
  • Step 2: Cover the batter with a damp towel and let rise for 1 1/4 hours. Beat the mixture well every 15 minutes for the first hour. Fill a pot with oil two inches deep. Heat the oil over high heat and, with a wet teaspoon, drop spoonfuls of the dough into the oil. Let the sough balls swell and rise to the top. Then reduce the heat to medium and fry the dough until the dumplings are crisp and brown.
  • Step 3: Chop the apricots into little bits and put them in a bowl. Then cover them with 4 cups boiling water and wait until they dissolve. Add 1 cup sugar and stir. Puree the mixture in a blender and then pour the juice into a medium saucepan. Dissolve the potato starch in 1/4 cup of water, and pour that in with the apricot juice. Boil the mixture over high heat for two minutes, stirring constantly.
  • Step 4: Turn the heat down medium low and continue stirring until the mixture thickens and pulls away from the sides of the pan to form a pudding. Put the pudding in individual serving dishes or a large bowl and sprinkle it with raisins and nuts. Let it sit for two hours before serving it as a tasty dessert to your Egyptian Ramadan meal.
  • FACT: As of 2010, Egypt was the most populous Arab nation in the world with approximately 80 million inhabitants.
  • Step 5: Make sweet Ramadan dumplings. Dissolve the yeast in a 1/4 cup lukewarm water and add a teaspoon of sugar. Let the mixture rise and foam. Then sift the flour into a large mixing bowl. Beat 2 1/4 cups lukewarm water and the flour into the yeast mixture until it makes a sticky batter.
  • TIP: Add 1/2 cup of sugar or more to the punch to make it sweeter.
  • Step 6: Prepare Circassian chicken for your entree. In a large pot, boil the chicken with four cups of broth, a peeled and halved carrot, and salt and pepper. Cook uncovered on medium heat, removing the skin as it forms. When it boils, lower the heat to medium and let it simmer for 45 minutes.
  • Step 7: Toss the salad with tahina dressing. To make the dressing, squeeze the juice of a lemon into a jar, add the tahina, and salt and pepper to taste. Put a lid on the jar and shake the contents. Then pour the dressing over the salad.
  • Step 8: Puree the remaining broth, the walnuts, garlic, and milk in the blender to make a smooth paste. Then drain the chicken and let it cool until you can shred it into bite-size pieces with your fingers. Put the chicken on a serving platter and cover it with the paste. Whisk the paprika and olive oil together and drizzle it over the chicken.
  • TIP: Put the Circassian chicken on pita bread with lettuce for a chicken salad-style pita wrap.
  • Step 9: Drink hibiscus punch. Bring a gallon of water in a large saucepan to boil and add the hibiscus petals. Continue boiling for two to three more minutes. Separate the leaves from the punch with the colander and serve the punch hot or cold.
  • Step 10: Make chickpea and tomato salad by rinsing, draining, and peeling the chickpeas. Peel the chickpeas by gently squeezing them between your thumb and index finger, removing them from their skin. Put the chickpeas, tomatoes, and parsley on a platter.

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