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Break your fast: Ramadan

Break your fast: Ramadan

Iftar and Suhoor recipes to usher in the Holy Month

Published: Fri 19 Jun 2015, 3:13 PM

Last updated: Sun 26 Jul 2015, 2:52 PM


  • 200gm mirepoix
  • 15ml oil
  • 50gm green capsicum
  • 50gm red capsicum
  • 5gm white pepper
  • 20gm tomato paste
  • 5gm turmeric
  • 100gm tomato, chopped
  • Water, as needed
  • 400-500gm lamb shank
  • Fresh mint leaves, to garnish
  • A few cherry tomatoes, grilled, to garnish
Sauté the mirepoix of carrots, onions, bay leaves and celery.
Add green and red capsicum, season with white pepper and add tomato paste. Cook for 5 mins.
Add turmeric, chopped tomatoes and a little water, and simmer.
Score the lamb shank and add it to the stew. Simmer for about 45 mins.
Serve with saffron rice, garnished with mint and grilled cherry tomatoes.

  • 200gm white onion, diced
  • 20gm butter
  • 5gm salt
  • 5gm white pepper
  • 5gm turmeric powder
  • 10gm tomato paste
  • 1.5kg veal tenderloin, diced
  • 500ml water
  • 20gm dry lime
  • 20gm lentil peas
  • 20gm corn kernels
  • 10gm onion, fried
Sauté the onions in butter.
Add salt, white pepper and turmeric and sauté for another 5 mins.
Add tomato paste and diced veal. Sauté for 10 mins until brown.
Add water, lime, lentil peas and corn kernels.
Stir and let it simmer for 30 mins until the sauce thickens.
Serve hot, garnished with fried onions.

  • 20gm butter
  • 200gm white onion, diced
  • 5gm salt
  • 5gm white pepper
  • 5gm turmeric powder
  • 3kg baby spinach, chopped
  • 30gm whipping cream
  • 1 egg
  • 20gm onion, fried                             
Sauté the onions in butter.
Add salt, white pepper and turmeric and sauté for another 5 mins.
Add chopped baby spinach and sauté for 10 mins. Add cream and stir to combine.
Remove from the pan,  and garnish with a sunny side up fried egg and fried onion.

  • 250gm rice
  • 1.2L water, boiled
  • 200gm sugar
  • 1tsp saffron
  • 60gm almond, slivered
  • 50ml rose water
  • 5gm pistachio
  • 5gm cinnamon
Wash rice a few times until the water is clear, then drain.
Add water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.
Dissolve saffron in half a cup of hot water and add to the mix.
Add in most of the almonds and the rose water. Stir well and cover.
Cook for a further 30 mins in an oven at a low temperature.
Serve with pistachios, remaining almonds and cinnamon sprinkled on top.

  • 300ml water
  • 80gm sugar
  • 1tsp rose water
  • 60gm rice noodles
  • 1 scoop ice cream
  • Pistachio, to garnish
  • 1 lime wedge 
Combine water and sugar in a small saucepan. Simmer over medium heat until sugar is dissolved.
Remove from heat and stir in the rose water. Let the syrup cool completely at room temperature.
Place the noodles in a heatproof bowl. Add enough boiling water to cover and let it stand for 5 mins or until soft. Drain and rinse under cold water.
Combine noodles with the syrup in a shallow glass or metal baking dish. Place in freezer.
To serve, add a scoop of vanilla ice cream or any desired flavoured ice cream to a scoop of frozen noodles. Garnish with pistachios and a lime wedge.

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