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Though the tradition is to break the fast after the sunset with the dates and water or the apricot drink, followed by a soup like lentil and a salad like fattoush, the meal may be good dish.
Fig and Lemon Chicken
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
Ingredients
12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley
Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve. |
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Nutritional Lentil Soup
Ingredients :
2 onions, chopped
2 cloves garlic,
minced
1 teaspoon grated fresh ginger
6 cups water
1
cup red lentils
1 (15 ounce) can garbanzo beans,
drained
1 (19 ounce) can cannelloni beans
1 (14.5 ounce)
can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped
celery
1 teaspoon dried mixture of cloves and cinnamon
1
1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne
pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
Directions :
In large pot saut�; the onions, garlic, and
ginger in a little olive oil for about 5 minutes.
Add the water,
lentils, chick peas, white kidney beans, diced tomatoes, carrots,
celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin.
Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours
or longer, until the lentils are soft.
Puree half the soup in a
food processor or blender. Return the pureed soup to the pot, stir
and enjoy!
This is a highly balanced food with protein, minerals,
and fiber.
Makes 6 plus servings. |
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Mutton Meatballs
Ingredients :
1/2 lb ground mutton
1/4 teaspoon
oregano
2 tablespoons grated Italian cheese (Parmesan
and/or Romano)
1/2 teaspoon salt
1/4 teaspoon
pepper
1/4 teaspoon garlic powder
1 egg
1/4 cup cool
milk
1/4 cup seasoned bread crumbs
Direction :
Mix ingredients in given order one by
one. After completely mixed by
hand, let stand for at least 20
minutes. Form into meatballs (golf
ball size) and fry slowly
until golden brown. Do not turn until
completely done on one side
and do not crowd pan. If not using teflon
pan, cook in 2
tablespoons oil.
To make it taste real mouthwatering dunk it
in rich tomato sauce. Here is the tip for such a yummy sauce:
Saute onion and garlic in butter for 5 minutes.
Crush tomatoes into
medium pieces. Add all ingredients except
baking soda, mushrooms, and
meat balls. Simmer in covered
saucepan for one hour. Stir sauce often
and keep heat low. Add
browned meatballs and simmer 30 minutes.
During last 15 minutes
add mushrooms. During last 10 minutes add
baking soda. If sauce
is too thick, add water. If sauce is too thin,
cook uncovered for
15 minutes.
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Rich Semolina Cookies
Ingredients :
1/2 cup cake flour
1/2 cup all-purpose
flour
1 cup semolina flour
1 cup clarified butter
2/3
cup confectioners' sugar
3/4 teaspoon orange flower
water
30 blanched
almonds
Directions
Preheat oven to
275 degrees F.
Sift together the cake flour, all-purpose flour,
and semolina and set aside.
Beat the butter for at least 10
minutes until it is fluffy. Then beat 2 more minutes while
sprinkling in the blossom water and confectioners' sugar.
Fold in
the flour mixture gradually. Then refrigerate the soft dough in
covered bowl for about 10 minutes.
With the help of a diamond
shaped cookie cutter, shape the dough into 1 inch sided diamonds and
place them 1/2 inch apart on an ungreased baking sheet. Then place
an almond in the center of each cookie.
Bake for 35 to 40 minutes
in an oven preheated to around 275 degrees F. Do not overbake. Let
the cookies cool for at least an hour. They are best served when
cooled for several hours. |
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Fresh Fig Cake
Ingredients :
1/4 cup butter, softened
1 cup white
sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon
salt
2 teaspoons baking powder
1 cup evaporated
milk
1 teaspoon vanilla extract
1/4 teaspoon almond
extract
1 cup chopped fresh figs
1/4 cup packed brown
sugar
1/4 cup water
2 cups chopped fresh figs
1
tablespoon lemon juice
Directions
Preheat oven to 350
degrees F (175 degrees C). Spray two 8-inch round cake pans
with
vegetable oil spray.
In a medium bowl, sift together flour, salt
and baking powder. Set aside.
In a large mixing bowl, cream
butter with the sugar until fluffy. Add egg and beat well. Add flour
mixture alternately with the evaporated milk. Fold in vanilla and
almond extracts and chopped figs.
Divide into two prepared 8 inch
round cake pans. Bake at 350 degrees F (175 degrees C) for 30
minutes, or until a toothpick inserted into the center comes out
dry.
To make the filling: In a saucepan, combine 2 cups figs,
brown sugar, water and lemon juice. Bring to a boil. Reduce heat to
a simmer and cook until thickened, about 20 minutes. Spread thinly
between layers of cake and on top. |
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