Recipes Begins in the evening of July 19, 2012, Ends in the evening of August 18, 2012  Save as Bookmark  Send this Page to Friend. Ramadan Home   Ramadan Wallpapers   About Ramadan   Fasting   Meaning of Ramadan   Ramadan Greetings   Ramadan In History   Ramadan Recipes   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.     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.     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.     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.     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.