3 must-try traditional Ramadan dishes
In celebration of the Holy Month, we spoke to the IKEA team to recommend 3 traditional Ramadan dishes that you must try. Here are 3 dishes that are super easy to make and taste delicious!
1. Dry Fruit Milk Shake:
- ¼ cup each of unsalted pistachios, dried raisins, unshelled cashews, and almonds
- 3 dried figs
- ½ cup of milk
- 8 unseeded dates
- Sugar as required
- Chop all the nuts and blend with milk in a blender.
- Add sugar according to your taste, and continue blending until frothy.
- Stir well and pour in glasses. Garnish with few slices of dry fruits and serve.
This makes for a wonderful drink to break your fast as it contains all the needed nutrients and quenches your thirst and hunger.
- 500g cherry tomatoes, halved
- 1 red capsicum, chopped
- 2 cucumbers, deseeded, chopped
- 3 small radishes, thinly sliced
- 1 cup flat-leaf parsley leaves, coarsely chopped
- 4 green onions, chopped
- ½ cup mint leaves, coarsely chopped
- 1 tbsp sumac
- 2 pieces Pita bread, cut into 4 pieces each
- ¼ cup olive oil
- ½ cup of lemon juice
- ¼ cup of olive oil
- 2 tsp sumac
- Combine all ingredients listed for dressing in a jar with a tight-fitting lid.
- Secure the lid tightly and shake the jar to mix the dressing well.
- Place the veggies in serving bowls.
- Sprinkle sumac on top as required.
- Add a few tablespoons of the dressing and toss gently to combine thoroughly. The salad is ready.
- Fry the bread in a pan with a little oil until golden brown. Break into smaller pieces and garnish the Fattoush.
A very healthy and filling salad, Fattoush is a regional favourite for Iftar as it combines bread, veggies, herbs, and a tasty dressing.
3. Tandoori Chicken:
- 1 ½ kg of mixed chicken pieces
- 4 tbsp tandoori masala (store-bought)
- ½ cup mint leaves
- 1 cup plain yogurt
- 3 green chillies
- ½ tsp red food colour
- 1 lemon, juiced
- ½ tsp black pepper
- 1-inch piece ginger
- 6 cloves garlic
- Salt to taste
- 2 tbsp finely chopped cilantro – optional
- De-skin the chicken and slit the pieces lengthwise.
- Blend all other ingredients (except the food colour) in a food processor.
- In a large bowl, place the chicken pieces, add the blended mix and the colouring.
- Rub the marinade onto the chicken pieces and refrigerate overnight (if you’re in a hurry, keep it for at least for four hours) to marinate.
- Pre-heat the oven or grill and cook the chicken for 40 minutes to one hour.
- Serve the tandoori chicken on a tray, garnished with lemon wedges and onion rings.