Ramadan Delights: Great meal ideas from Spinneys

Top Stories

Ramadan Delights: Great meal ideas from Spinneys

Try out these delicious recipes to add flavour to your Iftar meals

  • Follow us on
  • google-news
  • whatsapp
  • telegram

Published: Mon 8 Jun 2015, 12:29 PM

Last updated: Wed 8 Jul 2015, 3:15 PM

 

 KUNAFA

 

Serves: 8-10

Preparation Time: 10 minutes, plus 15 minutes cooling

Cooking Time: 1 hour

INGREDIENTS: 

Butter, melted, plus extra for greasing            250g

Spinneys Food White Sugar                 360g

Whole milk                 950ml 

Vanilla extract           1 tsp

Plain flour, sifted      80g

Country Life Double Cream 120ml

Sunbulah Kunafa dough        450g

Pistachios, chopped, to serve (optional)         40g

DIRECTIONS: 

Preheat the oven to 170°C, gas mark 3. Grease a deep loose-bottomed 30cm round cake tin with butter.

Stir 300g sugar and 300ml water together in a saucepan over a medium-high heat. Simmer for 10 minutes, stirring occasionally, until the sugar has dissolved and the liquid has a syrupy consistency. Remove from the heat and set aside.

Put the milk and vanilla in a saucepan set over a high heat. Gradually add the flour, whisking between each addition to remove any lumps. Pour in the cream and remaining sugar and whisk to combine. Lower the heat and cook until you have thick, sweet tasting custard.

Put the Kunafa dough in a large bowl, pour over the melted butter and toss to coat. Arrange half the dough over the base of the prepared tin and press down. Pour over the custard and top with the remaining dough. Bake for 40-45 minutes until golden.

Remove from the oven and leave to cool for 15 minutes in the tin before carefully turning out onto a serving dish. Reheat the syrup and spoon half over the pastry. Scatter with the pistachios, if using. Pour the remaining syrup into a jug and serve alongside the kunafa. 

 


LAMB TAGINE

 

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 2 hours, 10 minutes

INGREDIENTS:

Butter, melted, plus extra for greasing            250g

Spinneys Food White Sugar                 360g

Whole milk                 950ml  

Vanilla extract           1 tsp

Plain flour, sifted      80g

Country Life Double Cream 120ml

Sunbulah Kunafa dough        450g

Pistachios, chopped, to serve (optional)         40g

DIRECTIONS:

Preheat the oven to 170°C, gas mark 3. Grease a deep loose-bottomed 30cm round cake tin with butter.

Stir 300g sugar and 300ml water together in a saucepan over a medium-high heat. Simmer for 10 minutes, stirring occasionally, until the sugar has dissolved and the liquid has a syrupy consistency. Remove from the heat and set aside.

Put the milk and vanilla in a saucepan set over a high heat. Gradually add the flour, whisking between each addition to remove any lumps. Pour in the cream and remaining sugar and whisk to combine. Lower the heat and cook until you have thick, sweet tasting custard.

Put the Kunafa dough in a large bowl, pour over the melted butter and toss to coat. Arrange half the dough over the base of the prepared tin and press down. Pour over the custard and top with the remaining dough. Bake for 40-45 minutes until golden.

Remove from the oven and leave to cool for 15 minutes in the tin before carefully turning out onto a serving dish. Reheat the syrup and spoon half over the pastry. Scatter with the pistachios, if using. Pour the remaining syrup into a jug and serve alongside the kunafa.


More news from