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Jamilah's Ramadan Tag Cook Book

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We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed

Recipe #386552

My mom used to make this. It's similar to dried fruit soaked in sugar water called Khushaaf. Only no sugar water here just juice. These are great for 1 year old's and above because it plumps up the raisins and makes them juicy and easy to eat. When you're done just drink the juice or mix it with water for your toddler. You can also top these on yogurt or oatmeal or your favorite dish. Great for baking too!

Recipe #386503

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from

Recipe #386454

Takes some patience but authentic tastes better than egg roll wrapper substitue. I don't like the egg roll wrappers I find here in NY so I was happy to find this. from

Recipe #386450

Homemade pizza Egyptian style. Use my favorite dough recipe for this and roll them into little pies or any size you want. My hubby likes his with any salty olives also and any cheese works. The key here is the Egyptian meats :) Recipe #rz.231781

Recipe #386330

I had to post this dough recipe separate because it's now my favorite dough. Use for all your pies and pizza's.

Recipe #386334

Meat Pies These freeze well pre baked.

Recipe #386371

Works great with Beef and Lamb Kabobs. I also like this as a dressing.

Recipe #386288

Eat like you would a Italian pesto on anything you like.

Recipe #386308

Try this on your favorite kabob meat.

Recipe #386309

A great beginning, middle or end to any African Meal.

Recipe #386311

Recipe #386178

A nice basic masr salad

Recipe #386160

Recipe #386127

This is how my DH makes his Foul. I love it with Dill now it's my favorite. We normally eat it for breakfast with eggs and fresh bread.

Recipe #385646

Grabbed this recipe off the web and modifiedit to my taste. This is my kind of pasta.

Recipe #385578

Traditional (NAME) Rice Pudding - I like to put a nice raisin medly in mine.

Recipe #385565

These fritters, of West African origin, are popular throughout the West Indies and Caribbean and are called "Stamp-and-Go" in Jamaica. These are also made during Ramadan for Iftar or Eid by Muslims of the Caribbean.

Recipe #373393

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