Ramadan Recipes

Special ramadan recipes from the. Enjoy every evening of ramadan with delicious middle east dishes. Though the tradition is to break the fast after the sunset with the dates and water
or the apricot drink, followed by a soup like lentil and a salad like fattoush, the meal may be good dish. Given here are selected Ramadan Recipes to make your Ramadan dishes more delicious, yet without being too gorgeous. Even these dishes including the desserts fit well with the Eid-Day mood.
Lentils may be prepared in many ways by combining them with beans, rice, and a variety of vegetables such as carrots, and of course, as lentil soup - Shourabat Adas.
Ingredients:

• 3 cups lentils
• 1/2 cup rice (optional)
• 1/2 cup samneh, or other shortening
• 1 cup chopped onions
• 1 1/2 tsp. salt
• Water

Preparation:

1. Another good old fashioned soup is this one developed, of necessity, by Lebanese mountain villages when their winter diet consisted mainly of those foods which they dried in the summer and stored in earthenware jars or homespun sacks for winter eating.
2. Soak lentils in cold water overnight. Wash and pick over. Place in pressure cooker with water to cover them about an inch. Cook under pressure for 15 minutes. Pass the-soup through a sieve or food mill. Add water to desired consistency. Fry onions in hot fat until brown and add to soup. Simmer for 10 minutes. Add salt. Serve thick and hot with squares of crisp fried bread.
3. To prepare in open kettle: Wash lentils. Pick them over. Boil until soft. Pass through sieve or food mill. Add fried onions and salt. Add more water if necessary and simmer for 10 minutes.
4. To either method, add cooked rice if desired (one half cup before cooking). To enhance flavor, braise a beef or lamb bone in a small amount of fat and add to soup at beginning of cooking. Dried pea soup may be prepared in the same way but omit rice.