8 Best Dishes to Cook During Ramadan

Ramadan is a month-long period of fasting and spiritual reflection observed by Muslims all over the world. During this time, Muslims abstain from food and drink from sunrise to sunset. The end of the fast is celebrated with a big feast, known as iftar. If you’re looking for some ideas on what to cook during Ramadan, here are 10 of the best dishes to try:

Fattoush Salad

Fattoush salad is a popular Middle Eastern salad made with fresh vegetables, herbs, and toasted pita bread. It’s usually dressed with a tangy dressing made with lemon juice and sumac.

Ingredients:

• 4 cups mixed greens
• 2 cucumbers, diced
• 2 tomatoes, diced
• 1 red onion, diced
• 1 green bell pepper, diced
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 2 pita breads, toasted
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon sumac
• Salt and black pepper to taste

Preparation Time: 15 minutes Cooking Time: 5 minutes

Instructions:

1. In a large bowl, mix together the mixed greens, cucumbers, tomatoes, red onion, and green bell pepper.
2. Add the chopped mint and parsley.
3. Break the toasted pita bread into small pieces and add it to the salad.
4. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper.
5. Pour the dressing over the salad and toss to combine.

Lentil Soup

Lentil soup is a hearty and nutritious soup that’s perfect for breaking the fast during Ramadan. It’s made with lentils, vegetables, and spices.

Ingredients:

• 2 cups red lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Fresh parsley for garnish

Preparation Time: 10 minutes Cooking Time: 30 minutes

Instructions:

1. Rinse the lentils and pick out any stones or debris.
2. In a large pot, sauté the onion, carrots, celery, and garlic until the onions are translucent.
3. Add the lentils, vegetable broth, cumin, coriander, turmeric, salt, and black pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes or until the lentils are tender.
5. Use an immersion blender to puree the soup until it’s smooth.
6. Serve hot with fresh parsley.

Chicken Shawarma

Chicken shawarma is a popular Middle Eastern dish made with marinated chicken that’s grilled or roasted and served with pita bread and a variety of toppings.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Pita bread for serving
• Toppings (tomatoes, cucumbers, onions, lettuce, tahini sauce

Preparation Time: 10 minutes Cooking Time: 15 minutes

Instructions:

1. In a large bowl, mix together the olive oil, cumin, paprika, turmeric, garlic powder, salt, and black pepper.
2. Add the chicken strips to the bowl and coat them in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes or overnight.
4. Preheat the oven to 400°F (200°C) or heat a grill or grill pan over medium-high heat.
5. Thread the chicken strips onto skewers and grill or bake them for 10-15 minutes or until cooked through.
6. Serve the chicken shawarma with warm pita bread and your choice of toppings.

Samosas

Samosas are a popular Indian and Middle Eastern snack that’s perfect for iftar during Ramadan. They’re filled with a spiced vegetable or meat mixture and fried until crispy.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 cup cooked and mashed potatoes
• 1 cup cooked and chopped vegetables (peas, carrots, and onions)
• 1 tablespoon garam masala
• 1 teaspoon cumin
• Salt and black pepper to taste
• Oil for frying

Preparation Time: 20 minutes Cooking Time: 15 minutes

Instructions:

1. In a large bowl, mix together the flour, salt, and vegetable oil.
2. Gradually add the water and knead the dough until it’s smooth and elastic.
3. Cover the dough and let it rest for 30 minutes.
4. In a separate bowl, mix together the mashed potatoes, chopped vegetables, garam masala, cumin, salt, and black pepper.
5. Divide the dough into small balls and roll each ball into a thin circle.
6. Cut each circle in half and form each half into a cone.
7. Fill each cone with the vegetable mixture and seal the edges with water.
8. Heat the oil in a deep frying pan over medium-high heat.
9. Fry the samosas in the hot oil until they’re golden brown and crispy.
10. Serve hot with chutney or other dipping sauce.

Chicken Biryani

Chicken biryani is a flavorful rice dish that’s popular in India and Pakistan. It’s made with basmati rice, chicken, and a variety of spices.

Ingredients:

• 2 cups basmati rice
• 1 lb boneless, skinless chicken thighs, cut into small pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons biryani masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 4 cups chicken broth
• Salt to taste
• Fresh cilantro for garnish

Preparation Time: 20 minutes Cooking Time: 40 minutes

Instructions:

1. Rinse the rice and soak it in water for 30 minutes.
2. In a large pot, sauté the onion, garlic, and ginger in the vegetable oil until the onions are translucent.
3. Add the chicken pieces and cook until they’re browned on all sides.
4. Add the biryani masala, cumin, coriander, turmeric, and cinnamon.
5. Drain the rice and add it to the pot.
6. Pour in the chicken broth and add salt to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. 8. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
8. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Shakshuka

Shakshuka is a popular breakfast dish in North Africa and the Middle East that’s made with eggs cooked in a spicy tomato sauce. It’s a hearty and filling dish that’s perfect for suhoor during Ramadan.

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes
• Salt and black pepper to taste
• 4-6 eggs
• Fresh parsley or cilantro for garnish

Preparation Time: 10 minutes Cooking Time: 20 minutes

Instructions:

1. In a large skillet, sauté the onion, garlic, and red bell pepper in olive oil until the vegetables are tender.
2. Add the cumin, paprika, and cayenne pepper and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes and season with salt and black pepper to taste.
4. Simmer the tomato sauce for 5-10 minutes until it’s thickened.
5. Crack the eggs into the tomato sauce and cover the skillet.
6. Cook the eggs for 5-7 minutes or until the whites are set and the yolks are still runny.
7. Garnish with fresh parsley or cilantro before serving.

Fruit Chaat

Fruit chaat is a refreshing and sweet fruit salad that’s popular in Pakistan and India. It’s made with a variety of seasonal fruits and a sweet and tangy dressing.

Ingredients:

• 2 cups mixed seasonal fruit (such as mangoes, papayas, apples, and bananas)
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro leaves
• Juice of 1 lemon
• 1 tablespoon honey
• 1/2 teaspoon chaat masala
• Pinch of black salt (kala namak)
• Pinch of cumin powder
• Pinch of red chili powde

Preparation Time: 10 minutes Cooking Time: 0 minutes

Instructions:

1. Wash and chop the fruit into small pieces and place in a large bowl.
2. In a small bowl, mix together the lemon juice, honey, chaat masala, black salt, cumin powder, and red chili powder to make the dressing.
3. Pour the dressing over the fruit and toss to coat.
4. Garnish with fresh mint and cilantro before serving.

Khajoor ka halwa

Khajoor ka halwa is a sweet and rich dessert that’s popular in India and Pakistan. It’s made with dates, ghee, and nuts.

Ingredients:

• 2 cups dates, pitted and chopped
• 1/2 cup ghee
• 1/4 cup chopped cashews
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1/4 cup milk
• Pinch of cardamom powder
• Pinch of nutmeg powder

Preparation Time: 10 minutes Cooking Time: 40 minutes

Instructions:

1. In a food processor or blender, puree the dates until smooth.
2. In a large pot, melt the ghee over medium heat.
3. Add the cashews, almonds, and pistachios and cook for 1-2 minutes until lightly toasted.
4. Add the date puree to the pot and stir to combine.
5. Cook the mixture over medium-low heat for 30-35 minutes, stirring frequently, until it thickens and becomes caramelized.
6. 6. Add the milk, cardamom powder, and nutmeg powder to the pot and stir to combine.
7. Continue cooking the mixture for another 5-10 minutes until it thickens further and the milk has been absorbed.
8. Serve warm, garnished with chopped nuts if desired.

When it comes to Ramadan, food plays a significant role in breaking the fast. These eight dishes are among the best to cook during Ramadan, as they’re filling, delicious, and easy to make. From savory dishes like chicken biryani to sweet desserts like khajoor ka halwa, these recipes are perfect for any Iftar or Suhoor.

One unique aspect of Ramadan is the communal aspect of breaking the fast. Many families and friends come together to share meals and celebrate the holy month. These dishes can be easily shared and are perfect for large gatherings. Additionally, many of these recipes use ingredients that are readily available and affordable, making them accessible to everyone.

Furthermore, these recipes have a rich history and cultural significance. For example, Haleem is a dish that originated in the Indian subcontinent and is now popular throughout the Middle East and Central Asia. It’s a nutritious and flavorful stew that’s perfect for breaking the fast.

Conclusion:

In conclusion, these eight dishes are among the best to cook during Ramadan. They’re flavorful, easy to make, and perfect for sharing with family and friends. From Haleem to Khajoor ka halwa, these recipes have a rich history and cultural significance that makes them perfect for celebrating the holy month. Whether you’re fasting or not, these dishes are sure to delight your taste buds and satisfy your hunger.