Ramadan Soups


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


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

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 cilantro, pulse. In a saute pan on medium heat add lamb, cook until no longer pink and drain any excess fat. Return to pan and add onion mixture, tomato paste, oregano, Italian seasoning, salt and pepper. Mix well and allow to cook for a few minutes.

3. Slice potatoes 1/4 inch thick. Cover the bottom pan with potato slices, then meat and repeat once more. Pre-heat the oven to 375F. In a bowl add egg, yogurt and milk, mix well. Carefully pour over the potatoes until it’s right below the top potatoes.

3. Cover the top with foil and bake for 30 minutes. Then uncover and cook for an additional 5 minutes. Allow to cool then serve.

Yields: 1 (8×8) pan



In the south we eat liver (although we fry them of course) so this dish is not something new for me. Kebdah is an Arab favorite and here in Saudi they serve it for breakfast usually and you can can eat it with pita bread or as a sandwich. I made some lamb steaks today (if you have not tried them you should because they blow beef out of the water) and made this dish as well. I served it with baby potaties, fresh pita, cucumbers and labneh with olive oil.

1 pound chicken liver (washed and drained)
1 large white onion, diced
2 garlic cloves, diced
1 teaspoon ground coriander
1-1/2 teaspoons cumin
Salt and pepper to taste
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste

1. In a saute pan on medium heat add olive oil, onions and garlic. Allow to cook until onion is tender then add coriander, cumin, salt, pepper and red pepper flakes. Cook for 1 minute.

2. Meanwhile, cut the liver into small strips and place into pan then add tomato paste mix well Cook until liver is no longer pink about 7 minutes or so.

Yields: 4 servings

saudi-kebdah(This is kebdah take out from a little store here)