Ramadan Recipes

[Amani]

Semolina Pistachio Layer Cake (Bohsalini)
from "The Arab Table"

This no-bake dessert features alternating layers of savory pistachio-studded semolina and a cooked cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight. If you are feeding a crowd, double the recipe and forgo the cake shape for a looser presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it, and garnish with the nuts and powdered sugar; then spoon it into dessert bowls.

There is no English translation for kashta, pronounced "ahshta," but it is often described as the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a breakfast treat, drizzled with honey or swabbed on a piece of toast.

1 cup (2 sticks) unsalted butter, melted
1 1/2 cups coarse semolina
1 gallon whole milk
1/4 cup fresh lemon juice
3 tablespoons rose water
2 tablespoons orange-blossom water
1/2 cup sugar
2 1/2 cups unsalted pistachios
1/2 cup olive oil
1 cup pine nuts and/or peeled almonds (see Tips, below)
1/2 cup powdered sugar

Mix the melted butter and semolina in a medium bowl, and set aside at room temperature for at least 6 hours or as long as overnight.

Pour the milk into a large pot and bring it to a boil over high heat, stirring occasionally. When the milk rises to the top of the pot, stir in the lemon juice and remove the pot from the heat. Set it aside to cool until the milk separates, 10 to 15 minutes.

Pour the milk through a fine-mesh strainer into a bowl, stirring to release the whey. Discard the whey. Transfer the curds in the strainer to a large bowl. Stir in 2 tablespoons rose water and the orange-blossom water with a wooden spoon. The kashta should look like small-curd cottage cheese. Cover and refrigerate until ready to use. (Kashta will keep, covered and refrigerated, for up to 3 days.)

Combine the sugar, pistachios, and remaining 1 tablespoon rose water in a food processor and pulse until the mixture has the consistency of coarse sand. Add the pistachio mixture to the flour mixture, and using your hands, mix them together, breaking up the lumps until the mixture feels like damp sand.

Line a 9-inch springform cake pan with wax paper, using two pieces crossing at right angles and allowing lengths of paper to hang over the sides of the pan. Spoon half of the semolina mixture into the pan and smooth it out to the edges with the back of the spoon. Follow with all of the kashta, spreading it over the semolina in an even layer. Spoon the remaining semolina mixture on top and spread it out in an even layer. Fold the overhanging wax paper over the top, and press to smooth the semolina. Cover with plastic wrap and refrigerate overnight.

Pour the olive oil into a skillet that is large enough to accommodate the nuts in a single layer. Heat the oil over medium-high heat. Add the nuts, reduce the heat to low, and stir actively until they begin to darken slightly, about 1 minute (see Tips, below). Remove the pan from the heat, and use a slotted spoon to transfer the nuts to a paper towel-lined plate to drain. (Alternatively, dump the nuts into a medium-mesh sieve set over a container to catch the cooking oil.) Let them cool completely. (Fried nuts can be stored in a sealed container in the refrigerator or freezer for up to 3 months.)

One hour before serving, remove the cake from the refrigerator, invert it onto a serving plate, and release it from the pan. Sprinkle the powdered sugar on top: Hold a fine-mesh sieve over the cake, pour the powdered sugar into it, and gently tap the rim to release the sugar. Garnish with the nuts, and serve in wedges.

Tips:
• To peel almonds, put them in a small saucepan with enough cold water to cover, bring to a boil, and then remove from the heat. Pour the almonds, with the water, into a bowl and set aside. When the nuts are cool enough to handle, peel them by squeezing one at a time between your thumb and forefinger — the skin will come off right away. Put the peeled almonds on a paper towel to dry. (Alternatively, you can blanch the almonds in a microwave oven by spreading the nuts in a single layer on a microwave-safe dish and heating them on high power in 30-second intervals, checking after each interval to ensure that the nuts do not cook. When the skins feel loose, pinch the nuts as described to remove the peel.)

• The trick to getting uniformly golden nuts is to stir them constantly as they fry — and to remove them from the heat just before they turn the color you want them to be; they continue to cook in the oil even when they're off the heat, and they can burn very easily.

Makes 8 to 10 servings.

[Amani]

Orange Lentil Soup (Shorabat Adas)
from "The Arab Table"

Cumin lends a unique flavor and aroma to this popular Ramadan soup. Sometimes, for a heartier version, I add Kafta balls just after I puree the lentils and let them cook together. Lemon juice is thought to aid the body in absorbing the iron in the lentils, so I always squeeze some into each serving — it brightens the flavor, too.

Shorabat Adas is delicious the next day; just add a little water to the cold lentils, which will be very thick, before reheating it. You can freeze it, too, in a tightly covered rigid container for up to 6 months.

2 tablespoons extra virgin olive oil, plus more for the croutons
1 medium onion, coarsely chopped
2 cups orange lentils, picked clean and rinsed
6 cups low-sodium canned chicken or beef broth
3 slices whole-wheat or white bread, crusts removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
Lemon wedges, for serving
Red radishes, for serving
Olives, for serving

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.

Meanwhile, preheat the over to 400°F.

Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.

Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.

Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

Variation: Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl before serving.

Makes 6 to 8 servings.

[Amani]

Stuffed Leg of Lamb (Fakhdeh Mehshi Khodra)
from "The Arab Table"

When there is a whole lamb on the Arab table, the occasion is a special one. It is prepared to celebrate the birth of a child, a marriage, the return from a pilgrimage, or the recuperation from illness. For the host, it is an opportunity to honor the guests, showing them how important they are. When I was growing up, my mother always prepared it for the Eid al Adha, the celebration for the end of the pilgrimage to Mecca.

It used to be that only families of little means, who could not afford to buy a whole lamb, stuffed the shoulder, neck, or leg. These days, anyone who is preparing dinner for a small gathering will stuff just the leg, as I do here, with a mix of herbs, garlic, and carrots. I prefer farm-raised fresh lamb for this dish, for its tender, delicate meat. Ask your butcher to butterfly the leg of lamb and to leave the thin membrane on the leg; it retains the meat's juices as it cooks.

4 packed cups chopped fresh flat-leaf parsley
1 packed cup chopped fresh mint leaves
25 cloves garlic, mashed (see Tip, below)
2 1/2 pounds carrots, sliced into 1/4-inch-thick rounds
1/2 teaspoon finely chopped jalapeño pepper
2 tablespoons ground allspice
1 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 teaspoons salt
1 teaspoon black pepper
4 1/2 pounds boneless leg of lamb, butterflied, trimmed of excess fat, rinsed, and patted dry
1 pound onions, halved
One 3-inch cinnamon stick
2 bay leaves
1/4 cup red wine vinegar
1 cup red wine, low-sodium canned chicken broth, or verjus
1 to 2 tablespoons all-purpose flour

Preheat the oven to 400°F. Line a roasting pan with four layers of aluminum foil, each three times the length of the pan, with two layers extending crosswise across the pan.

Combine the parsley, mint, garlic, carrots, and jalapeño in a medium bowl and stir together. Set aside.

Lay the lamb flat on a clean work surface. In a small bowl, mix together the allspice, cardamom, nutmeg, cloves, salt, and pepper. Rub this spice mix all over both sides of the lamb. Spoon the reserved herb mixture down the middle of the lamb (there may be too much — pack in as much as possible). Roll the lamb up over the stuffing and secure it with lengths of kitchen string tied around it every few inches.

Arrange the onions, cinnamon stick, and bay leaves in the foil-lined pan. Sprinkle the vinegar over all. Place the meat on top, and wrap it tightly in the foil. Pour enough water into the pan to fill it to about 1 inch. Bake for 3 hours, adding water to the pan every hour if necessary to maintain the level. The lamb should be very tender and browned.

Remove the pan from the oven and pour off the water. Carefully open the foil, standing far away from it to avoid the steam. Ladle as much liquid as you can out of the foil and into a small saucepan. Reseal the foil to keep the meat warm. Add the red wine to the broth in the saucepan and bring to a boil over high heat. Whisk in the flour and cook until the sauce is smooth and has thickened a bit, 8 minutes. Remove from the heat.

Transfer the lamb to a serving platter by sliding two lunch plates underneath it, on either side, to lift it out of the foil. Cut away the string. Arrange the onions around the lamb. Slice the lamb into 1/2-inch-thick pieces, and serve with the red wine sauce on the side.

Tip: To peel garlic, soak as many cloves as you need — or several heads for later use — in a bowl of warm water for 30 to 60 minutes. The peels should then come off effortlessly. If you are not using them immediately, place the peeled cloves in a plastic or glass container with a tight-fitting lid, cover them with a dry paper towel, and close the container tight. The garlic cloves will keep, refrigerated, for up to 10 days.

Rather than using a press, I prefer to pound garlic cloves to a paste with a mortar and pestle. To do this, add a pinch of salt for every 3 cloves and pound until the garlic is smooth and creamy.

Makes 6 to 8 servings.

[Amani]

Chicken Kishk
from "My Egyptian Grandmother's Kitchen" by Magda Mehdawy

In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.

1 (3 1/2-pound) chicken, cut into 8 parts
1 cup full-fat plain yogurt
1/2 cup all-purpose flour
1 cup milk
1/4 cup corn oil
1 medium onion, grated
2 cups chicken stock or canned low-salt chicken broth
2 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon pepper

In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.

In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.

In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.

In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.

To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

Tip: In this dish, yogurt acts as a meat tenderizer and also imparts a pleasant tang. After adding the yogurt, watch the sauce carefully — if heated too quickly, it can separate.

Makes 4 servings.

[Amani]

Rice Pudding
from "My Egyptian Grandmother's Kitchen" by Magda Mehdawy

Rice pudding is a dish that many cultures share — for some, it conjures up the image of English nursery desserts, for others, an aromatic Chinese recipe. It is made all over the world with many varieties of rice. In Egypt, it's another legacy of the rice-loving Persians. The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians, but arborio is very similar and makes a good substitute.

1/2 cup arborio rice
3 cups cold milk
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon rosewater (available at specialty foods shops)
1 cup chopped almonds
2 teaspoons ground cinnamon

In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes.

While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours.

Sprinkle with almonds and cinnamon just before serving.

Tip: Egyptian rice is a rounded-grain type very similar to Italy's arborio, with a starchy coating that melts into creaminess, an attribute that is essential for this dish. Be sure to use whole milk, not skim.

Makes 4 servings.

[Amani]

Yellow Lentil Soup
from "My Egyptian Grandmother's Kitchen" by Magda Mehdawy

Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute.

1 tablespoon ghee (clarified butter, see Tips, below)
2 rounds pita bread, each cut into 9 wedges
1 pound dried yellow lentils
1 medium tomato, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley

In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.

Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.

Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.

In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.

Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

Tips:
• Ghee is available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).
• Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.
• The amount of cumin can be adjusted to taste.

Makes 4 servings.

[Amani]

Zaatar Duqqa
from "My Egyptian Grandmother's Kitchen" by Magda Mehdawy

Duqqa is a spice mixture that is sprinkled on bread and eaten with boiled eggs or soft cheese for breakfast, snacks, and appetizers. There are two types of duqqa: the regular variety, a mixture of salt, cumin, and sesame seeds, and a version with thyme, called zaatar. For both, the proportions of ingredients can vary depending on the cook's preference. Here is my version of zaatar.

1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 cup sesame seeds
1 cup small dried chickpeas (see Tips, below)
2 tablespoons dried thyme
1 tablespoon salt
1/4 cup nigella seeds

In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside.

In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.

In large bowl, combine toasted spices, chickpeas, thyme, and salt. In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary). Return to bowl and set aside.

In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes. Add to other spices in bowl and toss to combine.

To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.

Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.

Tips:
• Small chickpeas, also called desi or kala chana, are smaller, darker, and bumpier than regular garbanzo beans. They are available at Middle Eastern markets and at www.kalustyans.com.
• Nigella, also called black cumin or habit al-baraka, is a fine, black seed that has an attractive smell when ground. It was known to the ancient Egyptians, mentioned numerous times on papyrus scrolls as a treatment for coughs and chest colds, and found in Tutankhamen's tomb.
• Though pre-grinding is more convenient, for the freshest flavor, toast and mix the ingredients, store in a tightly covered jar, and grind just before using.

Makes about 2 1/2 cups.

[Amani]

Lebanese Lentil-and-Rice Pilaf with Blackened Onions
from "Bon Appétit" magazine, November 2003

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice

2 large onions, sliced

3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

Makes 4 servings.

[Amani]

Jary - Algerian Soup
from "Vegetarian Times"

Vegetable soup is popular Ramadan fare in north African countries. This Algerian version is thickened slightly with cracked wheat. It can be on the table in about 45 minutes.

1 1/2 tsp. olive oil
1 medium onion, chopped
3 to 4 cloves garlic, pressed or minced
3/4 tsp. paprika
Pinch cayenne, or to taste
1/4 cup tomato puree
4 cups vegetable stock, and/or garbanzo stock
1/2 tsp. salt, plus more to taste
1/4 cup fine cracked wheat
1/2 cup coarsely chopped fresh parsley,loosely packed
1/2 cup coarsely chopped fresh cilantro,loosely packed
1/2 cup coarsely chopped fresh mint leaves,loosely packed
2 cup cooked garbanzo beans
3 tsp. lemon juice, or to taste, to 4 tsp.
Salt, to taste

Heat oil. in a heavy soup pot over medium heat. Add onion; saute until tender and translucent, about 5 minutes. Stir in garlic, paprika and cayenne; cook 1 to 2 minutes more, stirring constantly. Add tomato puree and stock. Bring to a simmer and stir in salt and cracked wheat.

Cover, reduce heat and simmer gently, stirring occasionally, until cracked wheat is tender, about 30 minutes. Remove from heat and cool slightly.

Transfer soup to blender or food processor. Add parsley, cilantro and mint; process until soup is almost smooth. Return soup to pot, stir in garbanzo beans and reheat. Add lemon juice and salt to taste.

Serves 4.

PER SERVING: 113 CAL.; 4G PROT.; 2G FAT; 19G CARB.; 0 CHOL.; 281MG SOD.; 3G FIBER. VEGAN

[Amani]

Moroccan Harira
from SoupSong.com

Quite possibly the best soup in the world. By custom the dish to break the fast in Morocco during Ramadan, this thick, rich version is a meal in itself any other time for any body. Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with demitasse spoons on the side.

1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 Tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
salt
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

[Amani]

Tirbiyali (Syrian barley broth)
from SoupSong.com

This soup doesn't sound very prepossessing, but it packs a punch. Not only is it traditional for breaking the fast at iftar during Ramadan, but its very tradition stems from the fact that Mohammed himself ended his daily prescribed fast in Ramadan with dates, water, and often this kind of barley broth, called talbina or tirbiyali. It's smooth, tangy, thick and rich--just the thing to slake one's thirst and settle the stomach for the prayers ahead. Serve hot to 4 to break the Ramadan fast.

4 Tablespoons barley flour
1 Tablespoon fresh lemon juice
1 egg
4 cups rich meat broth (beef or lamb)
salt and pepper to taste

Mix the barley flour, lemon, and egg. Whisk into the lukewarm meat broth, then whisk constantly while bringing to a boil, to thicken. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

[Amani]

Shorobat Il-Jereesh (Saudi Wheat Soup)
from SoupSong.com

Much better than it sounds! This soup, which traditionally breaks the fast during the month of Ramadan in Saudi Arabia and other Arab states, is stuffed with tomatoes, meat, and bulgur (which is a terrific chunky wheat grain), and is fragrant with cinnamon. Besides breaking the Ramadan fast, it's a filling and hearty soup for brisk days--a natural lunch for kids and adults alike. Serve hot to 4-6 people.

2 Tablespoons olive oil
2 onions, finely chopped
3/4 pound beef or lamb, cut into bite-size cubes
5 cups water
6 tomatoes, peeled (10 if from a can), pureed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup bulgur (cracked wheat)

Garnish: 1/2 teaspoon cinnamon

Heat the oil in a large saucepan and toss in the onions. Fry for a few minutes, then stir in the meat cubes and fry on all sides. Pour in the 5 cups of water, bring to a boil, reduce heat, cover, and simmer until tender--about an hour. Pour in the pureed tomatoes and season with cinnamon, salt, and pepper. Add the bulgur to the soup, bring to a boil, reduce heat, cover, and simmer for about 30 minutes, until the bulgur is tender. Pour the soup into a tureen, sprinkle with cinnamon, and carry to the table.

[Amani]

Yayla Çorbasi (Turkish Dilly Yoghurt Soup)
from SoupSong.com

It's really an awfully interesting soup--tangy and buttery yoghurt deeply flavored with dill and made substantial with rice. Traditional, and obviously perfect, to break the fast at Ramadan or to start the main meal after evening prayers--because it is all three stimulating, thirst quenching, and satisfying. It's good hot--it's also good cold. Serve it to 4-6 people as a first course to refresh and stimulate their spirits.

1 cup uncooked rice, freshly cooked in 2 cups water
4 Tablespoons butter
3 cups plain yoghurt
1 cup chicken stock
1 cup water
1 large clove garlic, pressed
salt to taste
1 Tablespoon fresh dill (or 1 teaspoon dried dill, pulverized)

Cook the rice and set aside. In a large saucepan, melt the butter over medium heat and cook until it is just golden brown. Stir in the yoghurt and whisk until it has incorporated the butter. Pour in the stock and water, the pressed garlic, and salt to taste. Whisk constantly until it is perfectly smooth. Stir in the cooked rice and dill and let simmer to heat through. Serve immediately, or let cool to serve at room temperature or cooler.

[Amani]

Apricots Stuffed with Cream (Turkey)
from "Ramadan Family Favorites" by Nimah Nawwab

This light dessert is excellent served with coffee and makes a fitting end to a main meal.

14 oz. sugar
1 cup water
1 lb. whole apricots, soaked for 6 hours in boiled water
1 tbsp. lemon juice
6 heaping tsp. mascarpone or clotted cream
1 tsp. pistachios, finely ground

Heat the sugar and water in a pan and stir to dissolve. Simmer over medium heat for 10 minutes, then drain the apricots and add to the syrup. Bring to a boil and simmer for 12 minutes over medium heat or until apricots are soft and water has become of a syrupy consistency. Turn the heat up for 3 minutes, then add lemon juice and cook for another minute. Remove apricots onto a dish with a slotted spoon and allow to cool. Mix the cream and stir with 2-3 tablespoons of the cooked apricot syrup. Fill the cooled apricots with cream and sprinkle on pistachios.

[Amani]

Kubbat al-Bulghor with Eggplant (Iraq)
from "Ramadan Recipes: Family Favorites" by Nimah Nawwab

This is one of the most famous dishes in Iraq. It is nutritious and can be cooked any time of the year because its ingredients are always in season. It is usually served with white rice or freshly baked bread.

Stuffing:
1 lb. ground meat (lamb or beef)
2 tsp. oil
2 medium onions, finely chopped
Salt and favorite mixed spices to taste (for instance select from black pepper, white pepper, cayenne, paprika, allspice, cinnamon, nutmeg, cumin)
2-3 tsp. golden raisins

Fry the chopped onions in oil. Add ground meat and continue to stir until it is cooked well and all the meat's juices have been absorbed. Add salt and spices to taste. You may add chopped celery leaf and golden raisins to your liking.

Kubbah and Eggplant:
1½ cup bulghor
2 lbs. eggplant
1/2 cup cracked wheat (jarish)
Small piece of lean meat
1 lb. tomatoes (half sliced, half pureed)
Lemon juice to taste
4 tsp. chopped celery leaf
Salt and black pepper to taste
Oil for frying

Clean, wash and drain the bulghor. Add it to the cracked wheat and mix in the blender with the small pieces of lean meat, salt and pepper until texture is dough-like. Cut formed dough into small, circular sections. Fill with the above meat stuffing and close (forming a flat, round shape). Deep fry in oil, taking care when turning that it doesn't break. Cut eggplant into round slices. Sprinkle with salt and fry until golden. Using an oven cooking pan or dish, place the kubbah as the first layer. Add the sliced eggplant as the second layer and the sliced tomatoes as the final layer. Add lemon juice, salt and spices to the pureed tomato and pour into pan. Cook in medium-heat oven until sauce is dry (about 20-30 minutes). Sprinkle the chopped celery leaf over the dish 15 minutes before taking the dish out of the oven.