Ramadan is the holiest month in the Islamic calendar, and it’s a time for observing fasts, spiritual reflection, and family gatherings. And what better way to celebrate than by indulging in mouth-watering Ramadan recipes with your loved ones?
Let’s start with one of my personal favorites, Vegan Kunafa. This delectable dessert is a Lebanese cheese pastry that’s usually filled with ricotta cheese and topped with a crispy, golden semolina crust. But fear not, this vegan version is just as tasty!
To make this heavenly dish, you’ll need:
1 cup semolina
1/2 cup vegan butter, melted
1/2 cup unsweetened almond milk
1/2 cup sugar
1 tbsp vegan cream cheese
1 tbsp cornstarch
1 tbsp rose water
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup chopped pistachios
1/2 cup chopped walnuts
First, preheat your oven to 350°F. In a bowl, combine the semolina, melted butter, and almond milk. Mix well until the mixture resembles a sandy texture.
Transfer the mixture to a greased baking dish and press down firmly. Bake for 10-12 minutes or until golden brown.
In a separate bowl, mix together the sugar, cream cheese, cornstarch, rose water, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the baked semolina and smooth out with a spatula.
Bake for another 15 minutes or until the mixture is slightly firm. Top with the chopped pistachios and walnuts and let it cool before serving.
Another must-try recipe is the classic chickpea and lentil soup. This hearty soup is a popular dish during Ramadan and is perfect for breaking the fast. To make this dish, you’ll need:
1 cup dried chickpeas
1 cup dried lentils
1 onion, chopped
4 cloves of garlic, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 tbsp olive oil
1 tbsp cumin
1 tbsp paprika
1 tbsp turmeric
1 tbsp coriander
1 tsp cinnamon
8 cups of water
1 lemon, juiced
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant. Add the chopped carrots and celery and cook for a few more minutes.
Add the cumin, paprika, turmeric, coriander, and cinnamon and stir until fragrant. Add the dried chickpeas and lentils and stir to coat.
Add 8 cups of water and bring to a boil. Reduce the heat and let it simmer for 45 minutes to 1 hour or until the chickpeas and lentils are tender.
Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro if desired and serve hot.
And last but definitely not least, let’s talk about dessert. The Middle Eastern cuisine is famous for its sweet treats, and we can’t have a Ramadan feast without them. One of my go-to recipes is the refreshing and light fruit salad. To make this dish, you’ll need:
1 cup chopped mango
1 cup chopped pineapple
1 cup chopped watermelon
1 cup chopped cantaloupe
1 cup chopped honeydew
1/2 cup orange juice
1 tbsp honey
Mint leaves, chopped (optional)
In a large bowl, combine all the chopped fruits. In a separate bowl, mix together the orange juice and honey. Pour the mixture over the fruits and toss to coat.
Garnish with chopped mint leaves if desired and serve chilled.
As the holy month of Ramadan comes to an end, it’s time to cherish the cherished memories with our loved ones and break the fast with some delicious food. These recipes are just a few of the many amazing dishes you can prepare to make this holy month even more special.Ramadan is the holiest month in the Islamic calendar, and it’s a time for observing fasts, spiritual reflection, and family gatherings. And what better way to celebrate than by indulging in mouth-watering Ramadan recipes with your loved ones?
Let’s start with one of my personal favorites, Vegan Kunafa. This delectable dessert is a Lebanese cheese pastry that’s usually filled with ricotta cheese and topped with a crispy, golden semolina crust. But fear not, this vegan version is just as tasty!
To make this heavenly dish, you’ll need:
1 cup semolina
1/2 cup vegan butter, melted
1/2 cup unsweetened almond milk
1/2 cup sugar
1 tbsp vegan cream cheese
1 tbsp cornstarch
1 tbsp rose water
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup chopped pistachios
1/2 cup chopped walnuts
First, preheat your oven to 350°F. In a bowl, combine the semolina, melted butter, and almond milk. Mix well until the mixture resembles a sandy texture.
Transfer the mixture to a greased baking dish and press down firmly. Bake for 10-12 minutes or until golden brown.
In a separate bowl, mix together the sugar, cream cheese, cornstarch, rose water, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the baked semolina and smooth out with a spatula.
Bake for another 15 minutes or until the mixture is slightly firm. Top with the chopped pistachios and walnuts and let it cool before serving.
Another must-try recipe is the classic chickpea and lentil soup. This hearty soup is a popular dish during Ramadan and is perfect for breaking the fast. To make this dish, you’ll need:
1 cup dried chickpeas
1 cup dried lentils
1 onion, chopped
4 cloves of garlic, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 tbsp olive oil
1 tbsp cumin
1 tbsp paprika
1 tbsp turmeric
1 tbsp coriander
1 tsp cinnamon
8 cups of water
1 lemon, juiced
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant. Add the chopped carrots and celery and cook for a few more minutes.
Add the cumin, paprika, turmeric, coriander, and cinnamon and stir until fragrant. Add the dried chickpeas and lentils and stir to coat.
Add 8 cups of water and bring to a boil. Reduce the heat and let it simmer for 45 minutes to 1 hour or until the chickpeas and lentils are tender.
Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro if desired and serve hot.
And last but definitely not least, let’s talk about dessert. The Middle Eastern cuisine is famous for its sweet treats, and we can’t have a Ramadan feast without them. One of my go-to recipes is the refreshing and light fruit salad. To make this dish, you’ll need:
1 cup chopped mango
1 cup chopped pineapple
1 cup chopped watermelon
1 cup chopped cantaloupe
1 cup chopped honeydew
1/2 cup orange juice
1 tbsp honey
Mint leaves, chopped (optional)
In a large bowl, combine all the chopped fruits. In a separate bowl, mix together the orange juice and honey. Pour the mixture over the fruits and toss to coat.
Garnish with chopped mint leaves if desired and serve chilled.
As the holy month of Ramadan comes to an end, it’s time to cherish the cherished memories with our loved ones and break the fast with some delicious food. These recipes are just a few of the many amazing dishes you can prepare to make this holy month even more special.
15 Mouth-Watering Ramadan Recipes That Everyone Should Try
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Vegan Kunafa | One Arab Vegan In 2020 | Ramadan Recipes, Recipes, Vegan
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15 Mouth-Watering Ramadan Recipes That Everyone Should Try
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Pin On Sweets
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Ramadan iftar food. Vegan kunafa. 15 mouth-watering ramadan recipes that everyone should try
