Healthy Ramadan Recipes You Can Make For Suhoor and Iftar
April 13 is the first day of the holy month of Ramadan. This is the second Ramadan celebration amidst the COVID-19 pandemic, and like last year, Iftar gatherings will be smaller than usual.
As many families have also done, Iftar gatherings can be done virtually. While breaking the daily fast may together or may not be physically possible for some, families can still share recipes and cook together online.
Some dishes are also more nourishing than others, and those are needed to sustain the body while fasting for long hours. Here are some nutritious and filling Ramadan recipes from Today and The Daily Meal.
Ramadan Recipes for Suhoor and Iftar
For the unfamiliar, Suhoor is the pre-dawn meal before fasting, and Iftar is the post-sunset meal to break the day's fast.
Shakshuka - Baked Eggs in Spiced Tomato Sauce
2 tbsp. olive oil
1 large onion, diced
1 large red bell pepper, diced
4 large cloves of garlic, coarsely chopped
One 28-ounce can of crushed Roma tomatoes
Freshly ground black pepper
2 tsp. smoked Spanish paprika
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
4 large eggs
1/4 cup crumbled feta cheese
1 small handful of fresh parsley, finely minced
Preheat oven to 375°F and then place a heavy 8- to 10-inch oven-safe skillet in medium-high heat. Heat the oil and sauté peppers and onions until tender. Add the garlic and cook for a couple of minutes. Add the tomatoes, cumin, smoked paprika, pepper flakes, and season with salt and black pepper.
Stir well in lower the heat and let simmer for 5-10 minutes or until slightly thickened. You can use a spoon to make a small well in the tomato sauce before cracking an egg into the hole. Repeat the step with other eggs.
Transfer the pan to the oven and cook for about 7-10 minutes, or until the egg whites are fully cooked and opaque and the yolks are just set. Remove from oven and garnish with cheese and minced parsley. Serve immediately.
Yogurt with Honey and Pomegranate
3½ cups plain Greek yogurt
1/4 cup good quality honey, and more to taste
2 tsp. vanilla bean paste
Toasted coconut for toppings
Pomegranate seeds for toppings
Simply mix the yogurt with honey and vanilla. Place in a large shallow bowl and serve with desired toppings.
Nehari - Beef Stew with Ginger
2 large onions, sliced
1 tbsp. vegetable oil
1 pound boneless lean beef, cut into 1 1/2-inch cube
1 one-inch piece ginger
3 to 4 cloves garlic
1 tsp. chili powder
1 tsp. salt
1 tsp. cumin seed
8 black cardamom seeds
8 black peppercorns
1 two-inch piece cinnamon stick
2 tsp. flour
4 cups water
In a medium Dutch oven, sauté the sliced onions in the vegetable oil until brown. Add the beef cubes and cook and stir over medium heat for 30 minutes.
Grind the garlic and ginger in a blender or food processor with a bit of water until smooth. Add to the meat and cook 10 minutes longer. Add one teaspoon chili powder and one teaspoon salt and cook for another 30 minutes.
Meanwhile, make the garam masala. In a coffee or spice grinder, grind the cumin seeds, cloves, cardamom seeds, black peppercorns, and the cinnamon stick until the mixture becomes a fine powder.
Mix the flour, garam masala spice mix, and a little water. Add and stir into the beef mixture. Add four cups of water. Mix well. Simmer tightly covered in very low heat for about an hour. Stir it often until meat is tender. Serve with bread or rice.
Baked Masala-Spiced Salmon
1½-3 pounds salmon fillets
2 tablespoons coarse mustard
6 tablespoons maple syrup
1 heaping tablespoon masala spice blend
1 cup white wine
Rinse salmon fillets and pat dry. Mix maple syrup, mustard, and masala blend in a small bowl. Place the fillets skin-side down in an oven-proof baking pan. Cover with aluminum for easy cleanup.
Brush or spoon the maple syrup, mustard, and masala blend on the top side of the fillet, and let sit at room temperature for about 20 minutes (if you have time). Reserve remaining marinade.
Preheat oven to 450° F. Heat a small saucepan on medium-high heat. Add your remaining marinade and the wine. Cook and stir until it's reduced by at least a third.
When the sauce is done, the surface will be covered in small bubbles and will turn syrupy. Remove sauce from heat and set aside.
Bake salmon until the internal temperature of the salmon reaches 135°F to 140°F. It will take about 4 to 6 minutes per 1/2-inch of thickness.
Start testing the temperature after 6 minutes and then check every 2 to 3 minutes. It should be opaque at the edges but slightly pink in the center.
Warm the sauce and pour and spoon over the salmon. Serve with a green salad or any carbs you prefer for a heavier meal.