main dishes

Ramadan Soups

ramadan-lentil-soup

I love having soup anytime of the year, even in the Summer time, maybe it’s a Southern thing! One thing I love about Ramadan is that everyone expects and enjoys soup for iftar. After families in Saudi break their fast with dates and qahwa they enjoy soup with samboosas. I have shared dozens of soup recipes with you all over the years and thought I would do a round up of my favorites that I always make during the Holy Month.

1. Syrian Dajaj Ablama

2. Saudi Quacker Soup

3. Lebanese Chicken and Semolina Soup

4. UAE Shorba Dajaj

5. Moroccan Harira

6. Yemeni Salta

7. Saudi Chicken Quacker Soup

8. Turkish Lentil Soup

Serbian Potato Musaka

Potato-Musaka

I have never met a musaka that I have not absolutely loved, but my favorite is with the Serbian yogurt topping. This is actually one my husbands favorite meals and he gets excited every single time I make it. I do not really use a set recipe, but I kind of combine them all from Arabic, Greek to Turkish and it has been a keeper. I always tend to make this dish the day after I make lasagna. When I make my meat mixture for the lasagna I always make a bit more then I need so I can use the next day for this recipe. It ends up being super simple and a great side, but I will provide you with the recipe as if you made it all from scratch. Many countries eat this dish as the main course, but in Saudi homes it’s always a side dish.

1/2 pound ground lamb (or beef)
1/2 small white onion
1 garlic clove
1 small tomato, diced
1 teaspoons dried oregano
1 teaspoon of Italian seasoning
2 tablespoons chopped cilantro
1/4 cup tomato paste
2 pounds russet potatoes
olive oil
salt and pepper, to taste

topping:
1 egg
1/2 cup plain yogurt
1/4 cup milk

1. In an 8×8 baking pan (I just used a round cake pan). Add olive oil, brush all over the bottom and sides, sit aside.

2. In a food processor add onions, garlic and… Continue reading

Lasagna

the-best-lasagna-recipe

After 7 years I cannot believe I have not shared my lasagna recipe here. This dish is pretty common throughout American homes and is rotated on dinner menus at least monthly. My momma always made the best lasagna and that is still the one I use today. Why change a good thing right? I also buy the noodles that you do not have to boil and I use a jar of already made pasta sauce which saves a lot of time. Lasagna is also my favorite meal to freeze. You can bake them in throw away pans, wrap them tightly and bake when needed and they always come out tasting fresh. This is perfect for new moms or even Ramadan when you want to save time.

1 tablespoon sunflower oil
1 box of lasagna noodles (no boil)
1 pound lean ground beef
1 white onion
2 garlic cloves
1 (15 ounce) can fire roasted tomatoes (drained)
1 (24 ounce) jar of pasta sauce (I use Prego chunky)
2 teaspoons dried oregano
1 tablespoon of Italian seasoning
1 tablespoon of white sugar
1/4 chopped cilantro
1 (15 ounce) container ricotta cheese
1 bag (24 ounces) mix mozzarella and cheddar shredded cheese
1 cup fresh Parmesan cheese

1. In a saute pan on medium heat, add beef and cook until no longer pink. Meanwhile, in a food processor, add onion, garlic and cilantro, chop. Drain any excess fat from the beef, then… Continue reading

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