Recipes to try in Ramadan

Tabouleh, vine leaves, baklava and more dishes to make in your own home Discuss this article

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This fresh, tangy salad is a healthy iftar option. Use the lettuce leaves in place of spoons to scoop the tabbouleh from the bowl.

• 3 bunches of flat leaf parsley
• 75g mint leaves
• 4 spring onions
• 1 buffalo tomato
• 3/4 cup bulgar wheat
• 2 lemons, juiced
• 1/3 cup olive oil
• 1/2 tsp cumin
• Romaine lettuce leaves
• Salt and pepper to season

• Soak the bulgar in cold water for around 90 minutes, then squeeze out all excess water and set aside.

• Wash the parsley, remove the stalks and chop finely.

• Remove stalks from the mint leaves, then chop finely.

• Put the tomato in a jug of boiling water for a few minutes, then peel off the skin, which should come away easily. Chop into small chunks and discard the seeds.

• Wash and dice spring onions.

• Combine all ingredients in a mixing bowl. Add the cumin, the juice of the lemons and salt and pepper to taste.

• Line a serving bowl with large romaine lettuce leaves that overhang the edge slightly, then spoon the tabbouleh on top.

• Stick a few extra lettuce leaves into the middle of the mixture if there’s not enough for each diner around the sides of the bowl.

Harira soup

This soup originates from Morocco but is now popular world-over, especially during Ramadan, when it’s often used as a light way to end the daily fast.

• 450g meat (lamb, beef or chicken work well), chopped.
• 1 tbsp extra virgin olive oil
• 1 lemon, juiced
• 2 onions, chopped roughly
• 1 red chilli, deseeded and chopped finely
• 1 green chilli, de-seeded and chopped finely
• 2 tsp garlic paste
• 400g chickpeas
• 1 small carrot, chopped
• 1 1/4 cup red lentils
• 1 teaspoon turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp tomato puree
• 1 tin chopped tomatoes
• 1.5l chicken stock
• Coriander, to garnish

• Brown the meat over a medium heat on each side for a few minutes, then remove and set aside.

• Heat oil in a large pan, then add chopped onion, garlic, chillis and carrot, stirring constantly for about five minutes to soften the vegetables.

• Stir in turmeric, cumin, cinnamon and garlic, and cook for another minute. Stir in tomato puree, chicken stock, tomatoes and lentils. Bring to the boil, then turn down heat and simmer for 45 minutes.

• Add the chickpeas and the browned meat and simmer for a further 15 minutes.

• Season with lemon juice and salt and pepper, then garnish each bowl with a sprig of coriander.

Warrah vine leaves

These particular vine leaves are stuffed with rice and vegetables but you can also add shredded meat or bulgar wheat.

• 2 bunches flat leaf parsley, chopped finely
• 5 tomatoes, diced
• 3 onions, chopped roughly
• 4 garlic cloves, crushed
• 2 cups long grain rice, washed
• 1 tbsp olive oil
• 1/2 cup lemon juice
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 450g fresh vine leaves, washed
• 1 cup tomato sauce
• 2 cups water

• Gently wash the vine leaves and trim the stalks.

• Soak in boiling salted water for about a minute. Rinse and squeeze off excess water, then set aside.

• Mix the tomatoes, onion, garlic, olive oil, cinnamon and lemon juice in a bowl.

• Add the rice and season with salt and pepper.

• Take one vine leaf and put a small amount of the filling towards the bottom of it, in a horizontal line.

• Fold the left corner of the leaf up to cover the filling, then do the same with the right corner. Firmly roll the rest of the leaf around the filling, leaving enough space for the rice to expand.

• Layer the warrah in a pot big enough to fit all the vine leaves without leaving too much space between the lid and the top layer.

• Combine the tomato sauce and water and pour over the warrah.

• Cover and cook on a medium heat for around 25 minutes.

By Time Out Bahrain staff
Time Out Doha,

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