Iftar Recipes: Served with a twist

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Iftar Recipes: Served with a twist

We've had a taste of what to serve this ramadan for iftar from both traditional and international camps. how about a little reinvention of familiar dishes to wow THE family?

By Ritu Chaturvedi, freelance chef, www.fussfreecookingblog.wordpress.com 
 


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Published: Fri 24 Jun 2016, 12:00 AM

Last updated: Sun 15 Jan 2017, 10:22 AM

HALLOUMI CIGARS

Ingredients
. 200 gm halloumi cheese, cut French fries-style
. 2 tbsp red chilli in oil, readymade
. 1 tsp zaatar
. 2 tbsp fresh parsley
. Pinch of salt
. 12 sheets of spring rolls
. Oil, to shallow-fry

Method
Cut the halloumi cheese lengthwise, and marinate with chilli, zaatar and fresh, chopped parsley. Toss with salt and keep aside for 5 mins.
Spread the sheets on a flat surface, place the cheese at one corner, and roll up like a cigar. Seal the edges with water and press gently to firm up the edges. Repeat for remaining cigars.
Heat oil in a shallow pan and fry the cigars till golden brown; alternatively, you can use cooking spray to air-fry.  Serve with chilli sauce.
FALAFEL WAFFLES


Ingredients
. 2 tins chickpea, boiled
. 1 tsp cumin seeds
. 2 tbsp coriander seeds
. 2 tbsp ginger, chopped
. ½ cup parsley, fresh, chopped
. Salt to taste
. Oil spray to grease the waffle trays

To serve:
. 1 tbsp oil
. 1 tbsp sesame seeds
. 1 box cherry tomatoes
. 2 tbsp beetroot, julienned, optional
. ½ cup labneh

Method
Strain the chickpeas and blend in a chopper with cumin, coriander seeds, ginger, parsley and salt.
Heat the waffle maker and grease the trays.
Divide the chickpea mixture into four and set in the waffle trays. Grill till done, then set aside to cool.
Heat oil in a pan and add the sesame seeds, cherry tomatoes, beetroot and a few parsley leaves; sauté for a minute.
Serve on top of the prepared waffles with labneh on the side.
COLD PASTA LABNEH SALAD


Ingredients
. 2 cups penne pasta
. Salt to taste
. 2 tbsp olive oil
. 1 cup fresh labneh
. 2 cucumber, sliced
. 3 tomato, sliced
. ½ cup strawberry yoghurt
. 2 cups lettuce leaves, roughly chopped
. ½ cup pomegranate
. 2 tbsp fresh parsley, chopped

Method
Boil penne pasta till done and strain. Mix with salt and oil, and set aside to cool.
Layer a dish with half the labneh. Spread the cooked pasta on top, followed by the cucumber and tomato slices.
Pour strawberry yoghurt on top
and layer with lettuce leaves and pomegranates.
Top with the remaining labneh and chill for 30 minutes.
Garnish with parsley and serve.
UMM ALI WITH STRAWBERRIES


Ingredients
. 1 tbsp butter
. 2 tbsp almond slices
. 4 cup full cream milk
. 2 tbsp condensed milk
. 1 cup cream
. 1 butter almond croissant
. 1 tsp vanilla sugar
. 4 tbsp sugar, or more as per taste
. 8-10 strawberries, finely sliced

Method
Heat the butter and toast the sliced almonds; remove and keep aside.
Boil both the full cream milk and the condensed milk in the same pan and add cream. Simmer for 10 minutes.
Break the croissant into pieces and add to the boiled milk.
Cook for 3-4 minutes and add both the sugars.
Cook for 5 mins more and remove from heat.  
Top with almonds and strawberries. Serve warm or cold.
BLUEBERRY MAFROUKEH


Ingredients
. 1 cup water
. 1 cup sugar
. 1 tbsp rose water
. 250 gm fine semolina
. 200 gm butter
. 1 tbsp dehydrated blueberry powder
. 1 tin evaporated milk
. Ricotta cheese, to serve

For the blueberry compote:
. ½ cup blueberries
. ½ tsp butter
. 4 tbsp sugar

Method
Add all the ingredients for the compote together in a bowl and crush with the back of a fork. Cook for 4-5 minutes, and set aside to cool.
For the mafroukeh, boil the water and sugar with rose water till the sugar dissolves. Keep aside.
Heat a pan and roast the semolina. Once it is slightly brown, add the butter, blueberry powder and evaporated milk. Mix quickly to avoid lumps.
Spread the mix in a tray and pour over with the prepared sugar syrup.
Bake for 10 minutes in the oven at 170°C. Remove and cool.
Serve with blueberry compote and ricotta cheese.
QAMAR AL-DIN PEACH TEA SORBET


Ingredients
. 4-5 half sheets of apricot leather, soaked in water for 30 mins or more
. 1 tea bag peach tea
. 1 tea bag cinnamon tea
. 1 tbsp limejuice
. 4 tbsp sugar, optional

Method
Boil 2 cups of water and infuse tea bags. Remove the bags and allow to cool.
Blend soaked apricot leather in a blender with water and mix with the prepared tea.
Add limejuice and freeze. Serve cold, topped with mint leaves. Alternatively, you can  use an ice cream churner to make
a sorbet.


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