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    You are in: Home / Cookbooks / Ramadan Recipes
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    377 recipes in

    Ramadan Recipes

    Enjoy these Ramadan appropriate recipes all year round.
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    1 Reviews |  By Annacia

    You'll be surprised at how light yet satisfying this pasta is, It's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds. 20 mins from start to finish.

    Recipe #514681

    The low-fat crust is easy to make, so the bars can be assembled in only 20 minutes. cherry, raspberry, or strawberry preserves as you prefer.

    Recipe #514375

    1 Reviews |  By Annacia

    Loaded with chunks of avocado and mango, this beautiful dish makes an excellent summer meal. But there's no need to limit it to one season because it's delicious year-round! The bright, refreshing flavors taste great hot or cold too, making this an excellent brown-bag lunch recipe. If going veggie simply omit the chicken, you'll get fewer servings without it (just so you know).

    Recipe #514181

    1 Reviews |  By Annacia

    Winter is the ultimate season for all tea lovers. Try this simple mix of herbs which not only delights the senses but comforts the body and mind.

    Recipe #512625

    1 Reviews |  By Annacia

    Found on Queen of Sheba, Yemeni recipes. I made this dish and found it delicious. Probably not the most beautiful dish I have ever seen but the nut and fruit topping helps in that respect as well as adding some crunch and mild sweetness as well.

    Recipe #512529

    1 Reviews |  By Annacia

    Yemeni Lentil Soup is a spicy, tomato-based lentil soup which is delicious when accompanied by fresh bread. Lentils are a hearty and healthy option for lunch or dinner. Found on Queen of Sheba.

    Recipe #512528

    Honeycomb bread (khaliat al nahl) is a popular Arabic bread usually filled with cheese and covered with a sugar syrup. It can also be filled with savory fillings and no sugar syrup if you choose. The bread looks really nice when finished and it is easier than it looks to prepare. It is important to let the dough rise enough on the final rise so that the bread is very soft. Found on Queen of Sheba. Prep and bake times includes rise times. Personally, I'd use more cheese I think. 8 oz's cut into 48 pieces isn't going to be very much.

    Recipe #512527

    1 Reviews |  By Annacia

    Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.

    Recipe #512488

    1 Reviews |  By Annacia

    Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.

    Recipe #511399

    1 Reviews |  By Annacia

    Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.

    Recipe #511119

    Recipe #509695

    1 Reviews |  By Annacia

    "Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad." From King Arthur. Total time is about 2 hrs.

    Recipe #509256

    2 Reviews |  By Annacia

    This morning, for some reason I was daydreaming of the colors, scents and appeal of the Medina souks that I would love to visit in Morocco. As I was starting my morning coffee I reached for the Ras El Hanout on impulse and put about a 1/2 tsp into my personal one cup maker along with the coffee. The result is a real delight. UPDATE (1/20/14) I just made this again and it occurred to me that Ras el Hanout mix can be made in almost infinite variety thus effecting the flavor of the coffee. This is the one that I use: Recipe #262189

    Recipe #507584

    An absolutely top drawer pound cake that I found on Chefs.

    Recipe #507365

    5 Reviews |  By Annacia

    Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising

    Recipe #507236

    6 Reviews |  By Annacia

    This is my current favorite coffee. I created it for my taste inspired by the amazing spices and flavors of North Africa and the Middle East. It's a bit indulgent and something that you can very easily adjust the ingredient amounts of to match your own taste. Time given may be slightly longer if using an Ibrik.

    Recipe #506892

    Found on Kuk's Kitchen blog. The poster is unnamed but the intro reads thus: "Chicken stew and appam was a staple at my home when guests came. But the stew I remember the most was one that my mum made on my cousin S's wedding day breakfast. Not sure if that special taste was due to the prior shallow frying of chicken pieces by my aunt E, my mum's special loving touch or the fact that it was such an enjoyable day with all of us cousins sitting around the breakfast table before our dear S chettan got married". Times shown are my guess only.

    Recipe #506801

    North Africa is by no means devoid of sweets. This delightful recipe is a very good example of our love for the sweet life. Prep time includes 45 mins standing time.

    Recipe #506280

    1 Reviews |  By Annacia

    A simple but delicious salad from the Mediterranean.

    Recipe #506078

    Mountain bread or "paper" bread has been around for thousands of years. Who wouldn't want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968). That recipe will make the right amount of dough for this recipe. Time includes 2 hrs for rising.

    Recipe #505597

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