The Holy Month of Ramadan is here and those who are in charge of making sure that the Iftar is perfect, we all know how difficult it is to keep the hungry wolves happy. ILQ being your best friend, we have put together a few recipes that will keep you and your guests happy!

Images from: Poemenddish.com, Allrecipes.com, dose.com

A Little Shish Barak Sauce For Starters

One of the easier recipes, you need to start with Knorr or Maggi Chicken stock and pour it in a pan along with yogurt and corn flour until the ingredients are thoroughly mixed. Make sure the pan is on low heat and wait for the yogurt to start bubbling as you keep stirring. Then, crush some coriander and garlic and add it to the sauce and let it simmer for a good 10 minutes. Bake your shish barak in a hot oven till you see it change its color to golden brown then simply add the barak to the yogurt sauce and you’re done!

Some Spring Roll Inspiration

Another easy starter, you will be very pleased to make this one and shine in the glory of the applaud you get. Just add some ginger & garlic to a pan of heated oil till it is lightly cooked then add onions to this mixture. Fry this mixture for a good two minutes before adding green bell pepper, cabbage, zucchini, carrot and celery to it. Stir the vegetable till they are tender then add knorr Vegetable stock to it with sesame oil and white pepper. Once all these are combines, let it all cool in room temperature. Take a spring roll sheet and make two triangles from it as you add the vegetable mixture to it and brush it with egg and then fold it. Fry the rolls golden brown before serving.

Delightful Algerian Meatballs

Start with combining the ground beef and lamb together. Take another bowl and mix the eggs, milk and oat together to pour into the meat and mixing it. Shape the mixture and keep it in the roasting pan before sprinkling it with butter. On 425 degrees, bake for an hour and prepare the sauce meanwhile. For the sauce, heat the butter and add green pepper, bay leaf and onions. Later, add tomato paste and parsley to it and simmer it for a good 30 minutes for the sauce to thicken. Cook for 15 minutes and serve it over the Loaf and you’re done!

Cream Knafeh

Lets start with the syrup for this one. Boil 1 ¼ cup of water with lemon juice and sugar in a pan then add some orange blossom water to it. Mix it well then place it in the fridge to cool down. Start with the filling and mix rice flour with cold milk to make a paste. Boil the rest of the milk before adding the paste into it. Then, on a low heat, let the mixture thicken as you stir it continuously. Add sugar and orange blossom water then put it in the fridge only to add heavy cream later on. Pour some melted butter on the kunafeh and knead it thoroughly, amking sure it does not stick together. Spread the pastry in a pie pan and fill it with cream evenly. Flatten the pastry and bake it for 45 minutes at 350 then for 15 minutes at 425. Pour the cold syrup over the hot sizzling knafeh and add some pistachios for the mesmerizing taste.

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Anushay T.Khan

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