Ramadhan at Home: 5 Global Recipes for Iftar

Although there are various kinds of parties and breaking fast snacks that are available in Ramadan, there is nothing more satisfying than food cooked at home. After pointing to the most important healthy tips for Ramadan, and to help you cook storms in the kitchen, here are 5 local chefs from all over the world with their recipes that are easily cooked, nutritious, balanced.

Moutabal Jnoubi

Chef Georges Zgheib, Head of Head, Beirut Sur Mer, Abu Dhabi

With more than 20 years of experience and many awards, anticipation and excitement of a new era culinary experience made Chef Georges join Beirut Sur Mer. Special sharing from home, this is an easy -to -floged opening dish recipe.

Moutabal recipe

Ingredients

• 1 kg of roast eggplant
• 220g Tahini
• 15g salt
• 15g Lemon salt
• 270ml ice water

Preparation

• Bake eggplant in charcoal and then wash
• Cut the eggplant into thin slices and gradually add tahini
• Add salt and lemon salt followed by ice water
• Stir well and chill

Sprinkling

Ingredients

• 180g of the mixture of Moutabal prepared
• 30g eggplant
• 10g walnuts
• 2G Parsley
• 5G Fresh Pomegranate
• 2G Fresh Mint
• Pomegranate molasses
• Olive oil drizzle

Preparation

• Cut the eggplant into a cube, fry and dry the oil
• Moutabal mixture plate
• Add fried eggplant mixed with walnuts, pomegranates and parsley above
• Add pomegranate molasses and olive oil and decorate with green mint

Octopus Alla Ligure (Ligurian Octopus Salad)

Chef Matteo Mirandola, Dubai

With a 15 -year -old culinary experience under his hat, Chef Matteo shared a starter starter, filled with the good of nutrition.

Octopus salad recipe

Ingredients

• 1 full octopus
• 300g of cherry tomatoes
• 100g black olives
• 20g pine beans
• 4 basil leaves
• 60g rocket leaves
• 1 carrot
• 1 onion
• 1 tomato
• 2 lemon
• Extra Virgin Olive Oil
• Salt
• Pepper

Preparation

• Start preparation with the first time to boil a large water.
• Wash, peel, and cut carrots, tomatoes, and onions into large pieces and add water. Cut half a lemon, squeeze the juice into the water and add 2 pieces of lemon into the water.
• After the water starts to boil, add octopus. The cooking time is about 30 to 45 minutes, depending on your preference for hard or soft textured octopus. Check the texture by piercing one of the tentacles with a knife.
• After the octopus is almost ready, prepare a salad. Cut the cherry tomatoes into 4, sliced ​​black olives, add pine and rockets and stir. For sauce, mix lemon, salt, pepper and olive oil according to the desired taste.
• Remove the cooked octopus and cut the tentacles into round slices.
• Adjust the salad on a plate, add octopus slices, add sauce, stir well and serve in a dish.
• Decorate with basil leaves.

Beef Pai

Chef Carl Moore, Executive Chef, Bukit Radisson Damac, Dubai

From Britain, with assignments in Australia, UAE and Malaysia, Chef Carl returned to the UAE to head the kitchen on Radisson Damac Hill. This true brit, share his favorite comfortable food recipes.

Ingredients

• 1kg steak braising or topside
• 250g onion
• 5g salt
• 2g pepper
• 25g tomato pasta
• 75G Demi-Glace Powder or Bisto
  (If the sake-grace powder is not available)
• 1L Beef Stock
• 1-2 bay leaves
• 30g chopped garlic
• Flour for beef dust
• 1-2 puff pastry
  sheet
• 1 egg (beaten)

Preparation

• Clean the beef that is cut into cubes with experienced flour and sauteed in the pan to golden. Arrange on kitchen paper to drain oil, then place beef in an oven skillet.
• Next, saute onions in the same pot. After golden brown, transfer to the pan with beef.
• Add garlic and pure tomatoes to the sauteed pan, cook for 1 minute, then slowly add the broth. Stir constantly to try and lift the beauty from the bottom of the pan.
• Next, add a mixture of stock to beef, make sure the meat is completely closed (use additional water if needed). Add bay leaves and boil. After starting to boil, place the pan in the oven in 175C for 2.5 hours, check and stir occasionally.
• When finished, check the sauce for thickness and taste. If it is too thin, use small for-game powder to thicken and check the seasoning.
• Then add Puff Pastry and brush with egg washing. Cut a few gaps on the surface and bake for 30-35 minutes until golden and serve while lighting the heat!

Cori’s shrimp

Nisha Ramisetty and Sam Williams, Founders, Naksha, Dubai

If you have difficulty time but still want luxury food at home, why not try to eat kit? Naksha works with chefs and artists around the world to make a gourmet recipe kit that is easy to follow, fast, fun, and cost -effective. Finding Cvevette is a traditional Herby Mauritian Creole curry -sharp shrimp or butterbean sauce cooked with European spices and tropical spices with the upper tone of thyme, tomatoes, and curry leaves. This kit is free of gluten, contains organic ingredients, and offers an easy vegan substitute.

Material kit

• Two handmade creol
  Spice mixture
• Organic canned tomatoes
• Ginger garlic powder
• Basmati rice
• Easy recipe card

You need to add

• Shrimp or butterbeans
• Large onions

Preparation

Kit Naksha is available in Spinneys and Waitrose across the UAE. Immediately present at KSA.

Afza Jalebi Spirit

Chef Irshad Qureshi, Special Chef de Cuisine, IndoSess by Vineet, Dubai

Unique twist for traditional Indian desserts, Chef Irshad considers it as his expertise to rediscover traditional dishes. Rooh Afza, a popular rose syrup, appeared in South Asian household during the holy month of Ramadan. Usually consumed as a refreshing drink, Chef Irshad takes this syrup, looks promising.

Afza Spirit Recipe

Sugar syrup

Ingredients

• 4 glasses of sugar
• 4 glasses of water
• ½ cup rooh afza syrup

Preparation

Take a pan, mix sugar and water together until the sugar syrup consistency once. Then add the Afza rooh syrup, until it thickens to the sugar syrup.

Jalebi dough

Ingredients

• 2 glasses of flour
• ¼ gram gram flour (in -law)
• Active yeast 6G
• 2 glasses of water
• 1L oil

Preparation

• Shake all ingredients in a bowl and set aside to rest to be fermented for 10 to 15 minutes.
• Then shake the mixture in a bowl with your palm to combine and flap the dough.
• Pour the mixture into the extortion bottle to get out.
• Next, heat the oil in a deep pan. After heating, the mixture pipe into the oil as a spiral, according to the desired size.
• Cook on both sides until crisp golden, and move it to the Afza Rooh Sugar Syrup, soak it for 3 to 4 minutes.
• Serve hot together with ice cream.

You can also use 3 healthy and easy recipes to crave your sugar

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On Instagram @sunsandsports. And read related topics more such as:

Fasting and nutrition in Ramadan with Mitun de Sarkar

Healthy iftar recipe for this ramadan

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