Here’s an attempt at parsing together a Ramadan meal. I’m not waiting for Waitrose to call, for sure but am totally taken with the idea of a large community eating together to celebrate kindness and peace.
Some recipe ideas gathered from the web – these two are from cnn- Eatocracy. I’ll be adding more as I play around. Other recipes can be found at Epicurious’ Ramadan holiday guide and GazaMom’s Ramadan recipes. She has an elaborate Qayatef recipe.
Stuffed Dates with crème fraiche and pistachios.
- 20 Medjool dates (large)
- 1/2 cup crème frâiche
- 1 tsp lemon zest
- 1/4 cup whole raw almonds
- 1-2 Tbsp honey
- Shelled pistachios, chopped
- Wash and dry the dates and remove any pits, but do not break the dates apart.
- Stuff each date with at least one almond.
- On a plate or platter, arrange the dates. Spoon the crème frâiche on top of each of the dates. Drizzle with honey and garnish with lemon zest and pistachios on top.
- Serve at room temperature.
Moroccan Briouates with Ground Lamb, Almonds and Raisins
Briouates are Moroccan sweet or savory appetizers of phyllo sheets rolled, stuffed and typically lightly fried in oil. This version uses egg roll wraps which are quite sturdy and can hold a lot of meat and other ingredients, which makes them particularly filling. Any ground meat like veal, turkey or chicken will substitute well.
- 4 Tbsp olive oil, plus more for frying the briouates
- 1/2 cup yellow onion, diced
- 1 pound ground lamb
- 1 cup slivered almonds
- 1 tsp ground cinnamon
- 3 gloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground pepper, or to taste
- 3/4 cup raisins
- 2 Tbsp fresh mint leaves, chopped
- 1/4 cup finely chopped parsley
- 1 pound egg roll wraps
- 1 egg, beaten
- lime wedges, optional
- Heat oil in a large sauté pan over medium heat. Add the onion and sauté until translucent. Add the lamb and the garlic. Stir and cook until the meat has slightly browned then add the almonds and ground spices, including the salt and pepper.
- Add the raisins and stir until they become slightly larger in size. Continue to cook for another ten minutes. Add the chopped fresh herbs and cover the pan.
- Reduce heat to medium-low and continue cooking for an additional 10 minutes, adding a bit of water if necessary.
- Remove lid and drizzle meat with olive oil. Set aside to cool.
- Using one sheet of egg roll wrapper, place one heaping tablespoon of meat mixture in the center. Bring each side to the center then roll from the bottom upwards. Close by brushing the end with egg wash. Repeat this process with all of the wraps.
- Once finished wrapping each one, heat an additional 2-4 tablespoons of oil in a large sauté pan and fry the briouates. Do not fill the pan; instead fry only as many as will fit comfortably at one time. Cook for several minutes on each side, or until each side is nicely browned. Line a plate with paper towels to capture any excess oil. Serve warm with a dipping sauce and/or fresh lime wedges.