Four simple Ramadan recipes from a fasting and working mum

A lot of people may be fasting Ramadan independently this year. And while in previous years, if you weren't likely to cook, you could still manage Ramadan iftars thanks to family gatherings and iftar buffets with friends, this year is, as everybody knows, just a little different. However, you don't need to be a cook to make yourself a delightful iftar meal.

As an operating mum of three, my biggest challenge every Ramadan is definitely managing my time taken between work and home. This year, even during quarantine, it really is no different. Between working from home, homeschooling two children, and just a little toddler throughout the house, prepping an iftar dinner for the family, all while fasting, is an even bigger challenge this year. That is why my solution is to go for simple, but scrumptious recipes. So, if you are doing Ramadan solo, listed below are four simple recipes I make that you can try at home. Let's start cooking.

1. Lentil Soup

Ingredients

2 cups of orange lentils

Fresh vegetables. I like to include 1 potato, 1 carrot, 1 zucchini, and 1 tomato. Include 1 onion and 2 gloves of garlic since it adds flavour

2 tablespoons of essential olive oil

Spices: salt, cumin and curcuma

Method

Chop the vegetables into medium size pieces. In a huge pot, add the lentils, essential olive oil, cumin, curcuma, and all the vegetables (like the garlic and the onion) as well and cook in 4 cups of water under medium heat until soft. After the lentils and the vegetables are soft, add salt and blend utilizing a blender until smooth.

Serve warm. Some persons like to squeeze somewhat of fresh lemon, or add small bits of fried pita bread. It's optional.

2. Fattoush Salad

Ingredients

Five Romaine lettuce leaves

1 tomato

2 cucumbers

1 small onion

1 lemon (squeezed)

2 tablespoons of olive oil

1 tablespoon of pomegranate syrup

1 clove of garlic (crushed)

Spices: salt, sumac and cinnamon

Method

Wash the vegetables perfectly and chop them into medium size pieces. In a tiny bowl, make the dressing by adding garlic, lemon juice, essential olive oil, pomegranate syrup and half of a teaspoon of salt. Add the dressing to the chopped vegetables. I love to add one teaspoon of sumac to the lettuce leaves and one teaspoon of cinnamon to the onion after chopping. Mix well.

Some prefer to add fresh pomegranate seeds and small pieces of fried pieces of pita bread. It's optional

3. Spaghetti with Bolognese sauce

Ingredients

Spaghetti

250 grams of minced beef

1 small onion (chopped into small cubes)

3 tablespoons of tomato paste

2 tablespoons of olive oil

1 cup of tepid to warm water

Spices: 1/2 teaspoon of salt and cinnamon

Method

In a pot, boil the spaghetti. Put in a drop of essential olive oil plus some salt to the spaghetti while cooking, so they're not sticky.

When ready, drain and set aside.

In a pot, add olive oil to fry the onions under medium heat. Once soft, add the minced beef, and then the salt and cinnamon. Allow it cook with the onions for some minutes.

Add the tomato paste and the water to the cooked beef. Cook it for another 10 to 15 minutes before tomato sauce is thick.

Once ready, add the spaghetti.

Add salt and pepper to taste. Some persons prefer to add cheese, so that you can add grated mozzarella or parmesan if you want.

4. Mdaradra, or Mujaddra (A rice and lentil dish)

Ingredients

1 cup of rice

1/2 cup of green lentils

1 large onion (chopped into half moon shapes)

4 tablespoons vegetable oil

Salt

Yogurt (1/2 cup per portion)

Method

Soak the rice in water around 30 minutes before cooking. I use Uncle Ben's. Boil the lentils in two cups of water until they're al dente. This will take about 12 minutes. Drain the lentils but don't get rid of the water as we will utilize it to cook with the rice later.

In a pot, fry half the onions in two tablespoons of vegetable oil until golden. Then add the rice (after draining), add the lentils and a cup . 5 of the water you'd reserve from the lentils. If the water you have from the lentils is not enough (not really a cup . 5), then don't worry, you can include regular water. Add half of a teaspoon of salt, cover the pot, bring to a boil and then reduce to medium low heat.

In a tiny pan, add two tablespoons of vegetable oil and cook all of those other onion until they're almost burnt.

Garnish the dish with the fried onions. I must say i can't have this dish without them as they add incredible taste to it.

Serve with yogurt on the side.