6 Ramadan Recipes From Around the World

Malaysian Coconut Lime Noodle Soup

This Malaysian favorite is so yummy and refreshing you’ll want more than one bowl!

– Recipe courtesy of Rasa Malaysia

Ingredients:

• 900g low sodium chicken broth
• 5 cm piece ginger, cut into slices
• 1 can coconut milk
• ½ kg boneless, skinless chicken breast, thinly sliced
• 8 medium-sized shrimp, shelled and deveined
• 3 tablespoons fish sauce or salt to taste
• 2 teaspoons light brown sugar or regular sugar
• 4 Thai chilies, stems off
• 6 tablespoons fresh lime juice, approximately 3-4 limes
• 2 cups bean sprouts, optional
• 100g fresh thick rice noodles
• 3/4 cup packed fresh cilantro leaves
• 1 tablespoon pounded lemongrass (optional)

Preparation:

1. Put the chicken broth in a large pot, add in the ginger and boil on high heat. Turn the heat to medium and simmer for 10 minutes. Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.
2. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and ½ cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.
3. Garnish the noodles with the remaining 1/4 cup of fresh cilantro leaves.

Indonesian ‘Pisang Goreng’ (Banana Fritters)

Serve these hot and make extra. Everybody will want more!

Ingredients:

• 1 ¼ cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ tablespoon vanilla powder
• ½ cup milk
• 1 egg
• 2 tablespoons butter, melted
• 1 teaspoon rum flavoring
• 4 ripe bananas, sliced
• 2 cups oil for frying

Preparation:

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring.
2. Mix until smooth. Fold in banana slices until evenly coated.
3. Heat oil in a wok or deep-fryer to 375 ^oF (190 ^oC). Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

Persian ‘Khoresh Fesenjan’ (Pomegranate Stew with Chicken)

Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

– Recipe courtesy of All Recipes

Ingredients:

• 2 tablespoons olive oil
• 700g chicken legs, cut up
• 1 white onion, thinly sliced
• 250g walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 4 cups pomegranate juice
• ½ teaspoon cardamom (optional)
• 2 tablespoons sugar (optional)

Preparation:

1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally.
2. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. (If the sauce becomes too thick, stir in ¼ cup warm water.)
3. Mix in sugar, adjust seasoning and simmer 30 minutes more.

Tunisian ‘Tajin Sibnekh’ (Chicken and Eggs)

Perfect for iftar or suhour, this will be a crowd-pleaser during Ramadan.

Ingredients:

• ⅓ cup vegetable oil
• 2 potatoes, peeled and cubed
• 300g chicken breast meat, diced
• 1 large onion, diced
• 1 tablespoon harissa
• 1 ½ teaspoons ras el hanout
• ½ cup water
• 1 ½ tablespoons tomato sauce
• 1 tablespoon butter
• 1 bunch fresh spinach, washed and chopped
• 8 eggs
• 1 cup frozen peas
• ⅓ cup Parmesan cheese
• 1 pinch salt and pepper to taste

Preparation:

1. Preheat oven to 400 ^oF (200 ^oC). Grease a medium-sized baking dish.
2. Heat the vegetable oil in a large pan over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate.
3. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes.
4. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
5. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
6. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Turkish ‘Cilbir’ (Egg Dish)

This traditional Turkish dish should be a winner at any sohour. Simple, yet tasty, it only takes minutes to make.

– Recipe courtesy of All Recipes

Ingredients:

• 3 cloves garlic, peeled and minced
• 1 ½ cups plain yogurt
• 1 pinch salt
• 1 quart water
• 1 tablespoon vinegar
• 1 teaspoon salt
• 6 eggs
• 2 tablespoons butter
• 1 teaspoon paprika

Preparation:

1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart.
3. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
4. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

Uzbek ‘Plov Chicken Pilaf’

Uzbekistan’s signature dish is Plov, a main course typically made with rice, pieces of meat or chicken, carrots and onions. It is traditionally cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation.

– Recipe courtesy of Muna Kenny.

Ingredients:

• 1 ½ cups long-grain rice, washed and soaked for 15 minutes
• 1 large onion, chopped
• 1 large carrot, cut into strips
• 4 tablespoons oil
• 1 whole garlic head, outer skin removed
• 2 skinless chicken breasts cut into cubes or 4 skinless thighs cut into cubes
• Salt to taste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 ½ teaspoons paprika
• ½ teaspoons black pepper
• 1 bay leaf
• 1 chicken bouillon cube or use 2 ¼ cups chicken stock.
• 3 cups warm water if using the bouillon cube.

Preparation:

1. Add the oil to a deep heavy pan, when hot add the onion and cook until translucent.
2. Add the chicken and cook until the chicken is 80% done. Add the carrot and cook until soft and the chicken is done. Add the spices, stir for two minutes.
3. Pour in 3 cups water, add the chicken bouillon or stock, and the garlic head. When the water comes to a boil, add the rice, let it come to a boil again.
4. Cover tightly and cook for 15 minutes on lowest heat. Uncover, and stir the rice, cover again and cook for another 17 minutes.

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