5 Best Ramadan Recipes – Ramadan is a holy month for Muslims, observed with fasting, prayer, and community. It’s also a time for delicious food to celebrate with family and friends at Suhoor (pre-dawn meal) and Iftar (evening meal). Here’s a peek at 5 delectable dishes to grace your Ramadan table, from Algerian spiced meatballs to Turkish lentil soup, savory kebabs, fragrant biryani, and lamb meatballs in a vibrant tomato sauce.

Algerian Kefta

Delicious meatballs flavored with fresh ingredients and often served in a flavorful tomato sauce. Here’s a quick rundown:

Ingredients:

Ground beef
Garlic
Onion
Salt and pepper
Diced tomatoes (plum tomatoes are preferred)
Dried parsley
Ras el hanout (optional – a Moroccan spice blend)
Water

Instructions:

Combine ground beef with minced garlic, chopped onion, salt, and pepper. Mix well with your hands.
Shape the mixture into oblong patties.
Heat a skillet and brown the meatballs in batches.
Once browned, set the meatballs aside.
In the same skillet, saute remaining onion and garlic.
Add diced tomatoes, parsley, ras el hanout (if using), and water. Simmer the sauce until the tomatoes soften.
Pour the sauce over the browned meatballs and simmer for a few more minutes.

Tips:

You can serve Algerian Kefta with couscous, rice, or crusty bread for dipping in the sauce.
If you don’t have ras el hanout, you can substitute with a combination of ground cumin, coriander, paprika, and cinnamon.
For a richer flavor, some variations add a beaten egg to the meatball mixture.

Enjoy this delicious Algerian dish!

5 Best Ramadan Recipes

Turkish Red Lentil “Bride” Soup 5 Best Ramadan Recipes

also known as Dügün Çorbası, is a vibrant and flavorful soup made with red lentils, bulgur wheat, and a touch of spice. It’s a classic Turkish dish believed to symbolize prosperity and fertility, hence the “Bride” name.

Here’s a breakdown of the recipe:

Ingredients:

Butter or Olive Oil
Onion (chopped)
Celery (optional, chopped)
Carrot (optional, chopped)
Garlic (minced)
Red Lentils (rinsed)
Bulgur Wheat (fine, rinsed)
Vegetable Stock
Tomato Paste
Paprika (sweet)
Pul Biber (Aleppo pepper flakes or mild chili flakes) – optional for a touch of heat
Dried Oregano
Lemon Juice
Dried Mint
Salt and Pepper

Instructions:

Sauté onions (and celery and carrot if using) in butter or oil until softened.

Add garlic and cook for another minute.
Stir in rinsed red lentils and bulgur wheat, coating them with the fat.
Add tomato paste, paprika, pul biber (if using), oregano, and vegetable stock. Season with salt and pepper.
Bring to a boil, then simmer for 15-20 minutes, or until lentils and bulgur are tender. You can add more water if the soup thickens too much.
Remove from heat and stir in lemon juice and dried mint.
Taste and adjust seasonings as needed.

Tips:

You can garnish the soup with a drizzle of olive oil, a sprinkle of dried mint, or a lemon wedge for a touch of brightness.
Some recipes achieve a smoother texture by blending a portion of the soup before returning it to the pot.
Feel free to adjust the amount of pul biber for your desired level of spice.
Enjoy this delightful and symbolic Turkish soup!

Kofta kebabs

delicious, seasoned ground meat skewers originating from the Middle East and enjoyed throughout the world. Here’s a guide to making them:

Ingredients:

Ground meat (lamb, beef, or a combination is common)

Onion (minced)
Garlic (minced)
Fresh parsley (chopped)
Fresh cilantro (chopped, optional)
Breadcrumbs (optional)
An egg (optional, helps bind the mixture)
Spices: ground cumin, coriander, cinnamon, allspice (amounts can vary depending on recipe)
Salt and pepper
Skewers (soaked in water for at least 30 minutes if wooden)

Instructions:

Make the Kofta Mixture: In a large bowl, combine ground meat, onion, garlic, parsley, cilantro (if using), breadcrumbs (if using), egg (if using), spices, salt, and pepper. Mix well by hand until everything is evenly incorporated.

Shape the Kofta: Wet your hands to prevent sticking. Pinch off a portion of the mixture and roll it into an oblong sausage shape. Flatten the sausage slightly and skewer it lengthwise through the center. Repeat with remaining mixture.

Cook the Kofta: You can grill, pan-fry, or bake your kofta kebabs.

Grilling: Preheat your grill to medium-high heat. Lightly oil the grates and cook the kebabs for 5-7 minutes per side, turning occasionally, until browned and cooked through.
Pan-frying: Heat a skillet with oil over normal heat. Add the kebabs and cook for 4-5 minutes per side, turning occasionally, until browned and cooked through.
Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the kebabs on the baking sheet and bake for 15-20 minutes, or until browned and cooked through.
Serve: Kofta kebabs are delicious served with pita bread, rice, or salad. You can also enjoy them with a dipping sauce like tzatziki or yogurt sauce.

Tips:

If you don’t have fresh herbs, you can substitute with 1 teaspoon dried parsley or cilantro.
For a richer flavor, you can soak the breadcrumbs in milk or water before adding them to the mixture.
If the mixture seems too loose, you can add more breadcrumbs or refrigerate it for 30 minutes to firm up.
Make sure your grill or pan is hot enough before cooking the kebabs to prevent them from sticking.

Enjoy making these flavorful and versatile kofta kebabs!

Ingredients:

For the Chicken Marinade:

Chicken thighs or legs (bone-in, skin-on)
Yogurt
Ginger-garlic paste
Lemon juice
Red chili powder (adjust for spice preference)
Garam masala
Turmeric powder
Cumin powder
Coriander powder
Cloves
Black cardamom
Bay leaf
Salt

For the Rice:

Basmati rice (soaked for 30 minutes)
Ghee (clarified butter)
Bay leaf
Black cardamom
Mace (optional)
Cloves
Salt

For the Biryani Assembly:

Fried onions ( thinly sliced and fried golden brown)
Mint leaves (chopped)
Cilantro (chopped)
Saffron strands (soaked in warm milk or water)
Kewra water (optional – a fragrant floral water)
Food coloring (optional – red or orange for visual appeal)

Instructions:

Marinate the Chicken: Combine yogurt, ginger-garlic paste, lemon juice, spices (chili powder, garam masala, turmeric, cumin, coriander), cloves, cardamom, bay leaf, and salt in a bowl. Add chicken pieces and coat them well. Marinate for at least 25 minutes, or preferably overnight for deeper flavor.

Cook the Rice: In a pot of boiling water, add ghee, bay leaf, cardamom, mace (if using), cloves, and salt. Drain the soaked basmati rice and add it to the container. Cook until the rice is 80% cooked (al dente). Drain and spread the rice on a large platter.

Assemble the Biryani: In a large pot or oven-safe dish, layer half of the cooked rice. Top with half of the marinated chicken pieces. Scatter half of the fried onions, mint, and cilantro over the chicken. Repeat the layers with remaining rice, chicken, fried onions, and herbs.

Saffron & Finishing Touches: Pour the saffron-infused milk/water over the biryani. Sprinkle with kewra water (if using) and a few drops of food coloring (optional). Seal the pot tightly with foil or dough to trap steam.

Cooking the Biryani: You can choose between two methods:

Dum Method (Sealed Pot): Preheat oven to 350°F (175°C). Place the sealed pot in the oven and cook for 30-35 minutes, or until the chicken is cooked through and the rice is fluffy.
Smoke Method (on Stovetop): If you have a stovetop with a smoke option, place the sealed pot over medium-low heat for 15 minutes. Then, place a piece of burning charcoal (ensure it’s ashen grey, not flaming) on the lid, covered with aluminum foil. Cook for another 15-20 minutes, or until the chicken is cooked through and the rice is fluffy.
Rest and Serve: Once cooked, let the biryani rest for 10-15 minutes before fluffing the rice with a fork. Garnish with additional fried onions, chopped coriander, and serve hot.

Tips:

You can adjust the spice level in the marinade according to your preference.
For a richer flavor, you can caramelize the onions before frying them.
If you don’t have saffron, you can skip it or use a pinch of turmeric for color.
This recipe uses ghee, but vegetable oil can be substituted.

Little Lamb Meatballs in a Spicy Tomato Sauce:

Ingredients:

For the Meatballs:

1 pound ground lamb
¼ cup plain breadcrumbs
1 large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, for more heat)

For the Sauce:

1 large eggplant, cubed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes (or to taste)
1 ½ cups chicken broth
1 cup marinara sauce
1 tablespoon chopped fresh mint (optional)

Instructions:

Make the Meatballs: In a large bowl, whisk together breadcrumbs, egg, and Greek yogurt until the breadcrumbs absorb the liquid. Mix in onion, garlic, salt, pepper, cumin, cinnamon, coriander, and cayenne pepper (if using). Crumble in the ground lamb and use your hands to gently combine everything until just incorporated. Be careful not to overmix.

Shape the Meatballs: Wet your hands to prevent sticking. Scoop out a small portion of the mixture and roll it into a one-inch ball. Repeat with remaining mixture.

Cook the Eggplant: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the cubed eggplant and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the eggplant starts to soften and brown.

Sauté the Aromatics: Add the minced onion to the pan with the eggplant and cook for another 3-4 minutes, until softened. Stir in the crushed red pepper flakes.

Build the Sauce: Add the chicken broth and marinara sauce to the pan. Bring to a simmer and scrape up to browned bits from the bottom of the pan.

Simmer and Add Meatballs: Reduce heat to medium-low and simmer the sauce for 30 minutes, or until slightly thickened. Gently add the shaped meatballs to the simmering sauce, making sure they are submerged in the liquid.

Cook the Meatballs: Simmer the meatballs in the sauce for 15-20 minutes, or until cooked through. The internal temperature of the meatballs should reach 160°F (71°C).

Serve: Garnish with fresh mint (if using) and serve hot over your favorite rice, pasta, or couscous. You can also serve with crusty bread for dipping in the delicious sauce.

Tips:

If you don’t have breadcrumbs, you can substitute with rolled oats or crushed crackers.
For a richer flavored sauce, you can add a tablespoon of tomato paste along with the marinara sauce.
You can adjust the amount of crushed red pepper flakes to your desired level of spice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.