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Eid Recipes

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Eid-ul-Fitr
Iftar and Suhur occuring in your region
 
Though the tradition is to break the fast after the sunset with the dates and water or the apricot drink, followed by a soup like lentil and a salad like fattoush, the meal may be good dish. Given here are recipes to make your Ramadan dishes more delicious, yet without being too gorgeous. Even these dishes including the desserts fit well with the Eid-Day mood.

 

Fig and Lemon Chicken
 
 
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
 
 
Ingredients:
 
  • 12 chicken thighs

  • 2 lemons, 1 sliced, 1 halved

  • 1/4 cup brown sugar

  • 1/4 cup white vinegar
  • 1/4 cup water

  • 1 1/2 pounds dried figs salt to taste

  • 1 teaspoon dried parsley

  • 1 tablespoon chopped fresh parsley
 
Directions:
 
 
  1. Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
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  2. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
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  3. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
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  4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
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  5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
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  6. Makes 4 servings

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Nutritional Lentil Soup
 
 
Ingredients:
 
  • 2 onions, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

  • 6 cups water

  • 1 cup red lentils

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (19 ounce) can cannelloni beans
  • 1 (14.5 ounce) can diced tomatoes

  • 1/2 cup diced carrots

  • 1/2 cup chopped celery

  • 1 teaspoon dried mixture of cloves and cinnamon

  • 1 1/2 teaspoons ground cardamom

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon ground cumin

  • 1 tablespoon olive oil

 
Directions:
 
 
  1. In large pot saut; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
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  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
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  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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  4. This is a highly balanced food with protein, minerals, and fiber.
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  5. Makes 6 plus serving

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Moroccan soup
 
 
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
 
 
Ingredients:
 
  • 1 lb. lamb, cut into small cubes

  • 1 teaspoon turmeric

  • 1 teaspoon pepper

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 2 Tablespoons butter

  • 3/4 cup chopped celery and leaves
  • 2 onions, chopped
  • 1/2 cup parsley and cilantro, chopped
  • 1 2-lb. can of tomatoes, chopped
  • salt
  • 3/4 cup lentils
  • 1 cup chickpeas (canned are fine)
  • 1/4 cup fine soup noodles
  • 2 eggs, beaten with the juice of 1/2 lemon
 
Directions:
 
 
  1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
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  2. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
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  3. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
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  4. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup.
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  5. Season to taste.
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  6. Ladle into bowls and dust with cinnamon.
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  7. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

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Beef Meatballs
 
 
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
 
 
Ingredients:
 
  • 1/2 lb ground beef
  • 1/4 teaspoon oregano
  • 2 tablespoons grated

  • Italian cheese (Parmesan and/or Romano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 egg

  • 1/4 cup cool milk
  • 1/4 cup seasoned bread crumbs
 
Directions:
 
 
  1. Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes.
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  2. Form into meatballs (golf ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using teflon pan, cook in 2 tablespoons oil.

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Fresh Fig Cake
 
 
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
 
 
Ingredients:
 
  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup chopped fresh figs
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 2 cups chopped fresh figs
  • 1 tablespoon lemon juice
 
Directions:
 
 
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
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  2. In a medium bowl, sift together flour, salt and baking powder. Set aside
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  3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
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  4. Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

    To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

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Rich Semolina Cookies:
 
 
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.
 
 
Ingredients:
 
  • 1/2 cup cake flour

  • 1/2 cup all-purpose flour
  • 1 cup semolina flour
  • 1 cup clarified butter
  • 2/3 cup confectioners' sugar

  • 3/4 teaspoon orange flower water
  • 30 blanched almonds
 
Directions:
 
 
  1. Preheat oven to 275 degrees F.Sift together the cake flour, all-purpose flour, and semolina and set aside.
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  2. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar.
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  3. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.
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  4. With the help of a diamond shaped cookie cutter, shape the dough into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.
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  5. Bake for 35 to 40 minutes in an oven preheated to around 275 degrees F. Do not overbake. Let the cookies cool for at least an hour. They are best served when cooled for several hours.
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  6. Makes 2 dozen

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Popular Arabic Iftar Dishes:
 
 

Harees: made from small pieces of meat cracked wheat and water
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Machboos: another favourite dish made rice, onions and meat and is seasoned with spices, salt and dried lemon called loomy. Both chicken and lamb machboos are favorites throughout the Gulf.
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Mahshi: roasted lamb stuffed with rice, raisins, onions, eggs, and a host of spices and seasonings. This dish is roasted for seven to eight hours and is usually prepared during feasts and weddings.
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Balaleet: a kind of fine pasta made from eggs, onions, cinnamon, sugar, and oil. This is usually eaten for breakfast; Khabeesah - made from roasted flour, water, sugar and saffron.
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Al Halwa: a popular dish made primarily from sugar, eggs, starch, water, oil and some other ingredients is served especially during Ramadan and other festivals.
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Asseada: made of semolina and saffron
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Lukaimat: basically light dough balls deep fried and served with date syrup
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Batheeth: freshly ripened dates with sauce
 

Traditional UAE dessert recipes include saffron, eggs, cardamom, butter, nuts and rose water as basic ingredients.

 

 

 

 

 

 

 

 

 

 

 

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