Break your Ramadan fast with a delicious feast! (Source: Freepik)
The holy month of Ramadan is a time for spiritual reflection, devotion, and community. As the sun sets each day, families and friends gather to break their fast with a special meal called Iftar. This isn’t just any meal – it’s a festive occasion filled with delicious dishes and shared joy.
From savoury appetisers to heartwarming main courses and sweet treats, discover a treasure trove of flavours and textures to tantalize your taste buds and nourish your body after a day of fasting. So, get ready to embark on a delicious exploration of Iftar foods – a perfect blend of tradition, taste, and celebration!
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Special Lamb Ouzi by Chef Sachin Malik, Radisson Blu MBD Noida
Lamb ouzi (Source: Radisson)
Ingredients:
For Lamb Ouzi
2 kg Fresh labneh
150 ml Sunflower oil
100 gms Tomato paste
Salt to taste
White Pepper to taste
20 gms Ginger powder
20 gms Cardamom powder
20 gms Turmeric powder
10 gms Saffron
6-8 Piece Of Lamb Shanks (1200-1400 Gram )
For rice
2 kg White rice
10 kg Chopped garlic
50 gms Ghee
1 kg Minced lamb
200 gms Onion, chopped
Salt to taste
10 gms White pepper
20 gms Seven spices
5 pieces Whole cardamom
4 pieces Cinnamon sticks
4 Boiled Eggs
200 Gram Brown Onions
Procedure:
For Lamb ouzi marination
In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.
Mix thoroughly until the ingredients are combined well.
Clean the lamb Shanks and place them in a container then add the marinade to it.
Allow to marinate in the refrigerator for at least 8 hours.
Place in new a container, add 2 litres of water in the container and cover with aluminum foil, place the container in the oven and roast for 4 hours at 300 degrees F.
The meat should become a reddish/brown colour.
For rice
First, put the rice in the bowl and keep it for half an hour in the hot water.
In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, and minced lamb, and stir the ingredients well.
Add white pepper, seven spices, and salt, and mix for 3 minutes until the ingredients are combined well.
Strain the rice and mix with the ingredients for 4 minutes, and add hot water and cover. Also, Add half of the brown onions to it.
Put the pot on slow fire for 20 minutes until the rice is cooked (Use Dum Cook Technique).
After cooking serve on a big plate. Add the ouzi lamb on top of the rice and garnish with fried mix nuts, boiled eggs, rest of the brown onions & some fresh mint & coriander.
Chickpea and stuffed bell pepper with cucumber yoghurt salad by Chef Aman Choudhary, CYK Hospitalities
For cucumber yoghurt salad (Source: Pexels)
Ingredients:
For Chickpea and veggie-stuffed bell pepper
1 large bell pepper, halved and deseeded
100 grams boiled chickpeas
1/4 cup cooked quinoa
1/4 cup chopped tomatoes
1/4 cup spinach, roughly chopped
2 tablespoons crumbled feta cheese
1 tablespoon finely chopped onion
1/2 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper to taste
1/2 tablespoon olive oil
Fresh coriander for garnish
For cucumber yoghurt salad
1/2 large cucumber, thinly sliced
1/2 cup plain Greek yogurt
1/2 tablespoon fresh dill, finely chopped
1/4 clove garlic, minced
Juice of 1/4 lemon
Salt and pepper to taste
1/2 tablespoon olive oil
Preparation:
Preheat your oven to 180c.
Lightly grease a small baking dish.
Take 1 large bell pepper, cut it in half from top to bottom, and remove the seeds and membranes.
In a bowl, combine 100 gm of boiled chickpeas, 1/4 cup of cooked quinoa, 1/4 cup of chopped tomatoes, 1/4 cup of roughly chopped spinach, 2 tablespoons of crumbled feta cheese, 1 tablespoon of finely chopped onion, 1/2 clove of minced garlic, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of paprika. Season with salt and pepper to taste. Drizzle with 1/2 tablespoon of olive oil and mix well.
Spoon the filling into the bell pepper half, pressing down lightly to pack it in.
Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and continue baking for another 10-15 minutes, until the pepper is tender and the filling is heated through.
In a small bowl, mix 1/2 cup of plain Greek yogurt with 1/2 tablespoon of chopped fresh dill, 1/4 clove of minced garlic, and the juice of 1/4 lemon. Add an optional 1/2 tablespoon of olive oil for richness. Season with salt and pepper to taste.
Add the cucumber slices to the yogurt mixture and toss gently to coat.
Let the salad chill in the refrigerator for at least 30 minutes to enhance the flavours.
Overnight oats by Chef Shaurya Veer Kapoor, Gola Sizzlers, Cafe Hawkers and Sambar Soul
Overnight oats (Source: Pexels)
Ingredients:
1/2 cup rolled oats
1/2 cup milk (da
1/2 cup Greek yogurt
1 tablespoon chia seeds
1 tablespoon honey or maple syrup (optional)
Fresh fruits (such as berries, banana slices) for topping
Nuts or seeds (such as almonds, walnuts, pumpkin seeds) for topping
Dash of cinnamon (optional)
Preparation:
In a mason jar or airtight container, combine rolled oats, milk, Greek yogurt, chia seeds, and honey or maple syrup (if using).
Stir well to combine all ingredients.
Cover the jar or container and refrigerate overnight, or for at least 4 hours.
In the morning, give the oats a good stir. If the mixture is too thick, you can add a splash of milk to reach your desired consistency.
