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:

Ingredients:

• 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

Method:

1. Chop all the nuts and blend with milk in a blender.
2. Add sugar according to your taste, and continue blending until frothy.
3. 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.

2. Fattoush:

Ingredients:

For Salad:

• 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

For Dressing:

• ½ cup of lemon juice
• ¼ cup of olive oil
• 2 tsp sumac

Method:

1. Combine all ingredients listed for dressing in a jar with a tight-fitting lid.
2. Secure the lid tightly and shake the jar to mix the dressing well.
3. Place the veggies in serving bowls.
4. Sprinkle sumac on top as required.
5. Add a few tablespoons of the dressing and toss gently to combine thoroughly. The salad is ready.
6. 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:

Ingredients:

• 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

Method:

1. De-skin the chicken and slit the pieces lengthwise.
2. Blend all other ingredients (except the food colour) in a food processor.
3. In a large bowl, place the chicken pieces, add the blended mix and the colouring.
4. 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.
5. Pre-heat the oven or grill and cook the chicken for 40 minutes to one hour.
6. Serve the tandoori chicken on a tray, garnished with lemon wedges and onion rings.