In collaboration with the infamously talented Walla Abueid, Halal Advisor is proud to present 5 easy Iftar recipes for this year’s Instagram Ramadan calendar.
1. Turkish Lentil Soup
1 Cup Red Lentils
2 Tablespoons Olive Oil
1 Large onion, finely diced
1 Large carrot, diced
1 heaped tablespoon tomato paste
2 Teaspoons cumin
1 Teaspoons paprika
1/2 teaspoon dried mint
1/2 teaspoon white pepper
7 cups of water
4 teaspoons vegetable broth powder (vegeta)
1/2 teaspoon salt
3 Tablespoons Olive Oil
1 1/2 teaspoons paprika
- Rinse lentils and set aside
- In a large pot (or pressure cooker) over medium-high heat, sauté the Olive oil and the onion with a pinch of salt for 3 minutes
- Add the carrots and sauté for another 3 minutes
- Add the tomato paste and stir it around for around 1 minute. Now add cumin, paprika, mint, white pepper and sauté for 10 seconds to bloom the spices
- Add the lentils, water, broth and salt. Bring the soup to a boil
- After it has come to a boil, reduce heat to medium, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked (takes approximately 10 mins in a pressure cooker)
- Meanwhile, make the paprika oil by swirling together the olive oil and paprika in a small sauce pan over medium heat. The moment you see the paprika starting to bubble, remove the pan from the heat. It’s done
- After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire
- Taste for seasoning and add more salt if necessary
- Serve the soup with a drizzle of paprika oil and a wedge of lemon
2. Eggplant Fatteh
1 Lebanese bread, broken apart
250g Greek yogurt
2 tbsp tahini
1 tspn of minced garlic
Salt to taste
250g minced beef
Olive oil to fry
1 to 2 eggplant, cubed
2 tbsp pomegranate molasses
1/3 diced tomatoes
- Beat the yogurt, tahini, lemon juice, garlic and 1 teaspoon of salt together in a bowl. Add water if needed
- Warm the oil on medium heat. Add beef mince and break down until cooked, add salt and mixed spices to taste
- Add eggplant cubes and salt to taste and cook until golden brown
- Fry the Lebanese bread until crispy and brown
- Optional sauce: combine diced tomatoes and pomegranate molasses together with electric blender
- Now for the assembly. Place crispy bread first, later the eggplant on top and add the optional sauce. After, place the yoghurt sauce on top, followed by the minced meat. Decorate with parsley.
3. Msakhan Rolls
1/2 kg breast chicken, finely diced
1/2 kg onions
3 pieces of makrouk or saj bread
1/2 cup sumac
1 cup olive oil
2 tbsp vegetable oil
1 teaspoon black pepper
1/2 teaspoon salt
1 tsp vegeta (vegetable stock)
- Dice the onions then fry in a pot with half a cup of oil and salt, until the onions wilt.
- Add the sumac over the onions and mix. In another pot, place the chicken with the vegetable oil and sauté chicken until it fully cooks.
- Add vegeta and mixed spices, stir well. Combine the chicken and onion mixture together. Get a large piece of markouk bread and cut into smaller pieces, as even as possible.
- Place chicken onion mix at the bottom and roll up the bread pieces then place under the grill until slightly golden.
4. Fattoush Salad
2 tomatoes, or a bunch of cherry tomatoes
1/2 small red cabbage
Handful of mint leaves
2 handfuls mixed leaves
2 tbsp pomegranate seeds
1 pc Lebanese bread, cut up
1/3 cup lemon juice
2 tbsp olive oil
1 tsp sumac
1/2 tsp salt (or to taste)
2 tbs pomegranate molasses
1/2 tsp minced garlic
(Amend all the above according to taste)
- Roughly chop the vegetables, place in serving bowl.
- Prepare dressing mixture and put over the salad. Mix well.
- Fry Lebanese bread and top the salad with it.
- Add pomegranate seeds as garnish.
1 cup flour
1/4 cup fine salmolina
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp yeast
1 tbsp sugar
1/2 tsp vanilla
1 1/2 cups lukewarm water
1/2 cup shredded mozzarella cheese
1/2 cup shredded sweet cheese
- Place all ingredients in a measuring jug and blitz really well. Once smooth, cover with cling wrap and set aside for 15 minutes.
- Place a saucepan over low medium heat and pour the atayef mixture in the centre (ins the size you desire). Once it starts to bubble, and batter is completely dry, remove from the heat and set aside. Repeat with remaining batter
- Mix both cheeses together, place a small amount in the centre of each atayef and close off the sides. Place atayef in baking tray and spray with oil spray then place under the grill until slightly golden
- Serve with a drizzle of ater (sugar syrup), pistachios and edible roses markouk bread and cut into smaller pieces, as even as possible. Place chicken onion mix at the bottom and roll up the bread pieces then place under the grill until slightly golden.