It’s the final day of Ramadan. Ramadan Kareem! And tomorrow is a delicious celebration of Eid al-Fitr. If you’re looking for some last minute recipes to sweeten up your Eid al-Fitr meal, or you want to try something new and scrumptious for your next celebration, there are some easy, mouthwatering recipes below.
Start your celebration with a refreshing drink that’s family friendly, and that will definitely leave your family and friends asking for another pitcher. Here’s our recipe for Mint Lemonade (or Lime-ade).
3 Cups of Sugar
1 2/3 Cups of fresh lemons (or limes) quartered and de-seeded, but leave the skin on
1/8 Cup of fresh mint leaves
4 ¼ Cups of Water
Ice cubes to serve
Add the water and sugar to your food processor, process on high until the sugar is dissolved completely. Then add the mint and lemons – almost whole. Pulse until everything is chopped as small as possible and the flavors are infused into the liquid. Strain the liquid well, and chill. Serve over ice.
For the next recipe, you can really get creative. Mahshi is a great favorite across the Middle Eastern world, especially in Egypt. These will take a little time, but your friends and family are going to love the succulent vegetables stuffed with rice and herbs; you can even add your favorite meat to the mix to make them heartier. You can mix and match your favorite veggies for stuffing, and play with the spice profile, but the recipe below is traditional Egyptian version of Mahshi.
1 Cup white, short grain rice
1 Large onion, diced
1 Large onion cut into thick rings
½ Cup of tomato sauce
A half-bunch of parsley, cilantro, and dill (you don’t have to use all of these, and can substitute your favorite herbs here)
½ Cup chicken or vegetable broth
1 ½ teaspoons of olive oil
½ teaspoon cinnamon
¼ teaspoon of allspice
Salt and pepper to taste
A serving of any of these vegetables: 8 zucchini (particularly short, fat ones); 8 eggplants (again look for small, finger length ones); 20 cabbage leaves (parboiled and with the middle rib removed); OR 20 grape leaves, parboiled
Start by sautéing the diced onions (NOT the onion rings) in oil until they’re wilted. Combine the pepper, salt, tomato sauce, cinnamon, and allspice. Simmer for three minutes. While the onion mixture is simmering, rinse the rice, finely chop the herbs, and add the rice and herbs to the onion and tomato sauce mixture.
Core the vegetables (or prepare the leaves for stuffing); when coring be careful to keep them as whole as possible. When you’re using eggplant, make sure to put it in a bowl of water after coring, but before you get to stuffing it.
Carefully stuff your vegetables with the rice mixture, but leave the top ½ an inch empty because the rice will grow as you steam it.
Add a ½ teaspoon of oil to a non-stick pot, cover the bottom with your onion slices – these will make a tasty barrier so your vegetables steam without touching the bottom. Place your veggies on top so that they’re standing up (and your rice stuffing doesn’t escape). Add ½ Cup of broth, and simmer on low until the rice is tender (usually about 15-20 minutes, but be patient and check each one for doneness). When they’re done, serve the stuffed mahshi and discard the onion slices.
And finally, a recipe that tops off the celebration with something sweet, of course. Your whole crew is going to love this decadent treat that looks a lot more complicated than it is. Impress them this Eid al-Fitr with a luscious Kunafa.
1 Cup of water
1 Cup of sugar
1 can of sweetened, condensed milk
2 Cups of heavy cream
7 Tablespoons of powdered sugar
1 Cup of butter
1 package Kunafa Dough
First, boil the water and add the sugar. Dissolve the sugar thoroughly and boil for 3 – 4 minutes, until you have a simple syrup. Turn off the heat and set it aside. Whip the cream until it’s foamy, and set it aside as well. In a big mixing bowl, start working with the kunafa dough by pulling it gently apart. Slowly add melted butter and pull the strands apart, moistening them. Sprinkle the dough with the rest of the powdered sugar, mix thoroughly, then separate the dough into two halves.
Press the first half into an oven tray, press it into the edges, and pour the foamy cream over it evenly. Press the second dough half on the top, and flatten it gently. Bake this in the oven at 360 degrees Celsius for about 20 minutes, or until it’s golden brown on top. Pour the sweetened, condensed milk over it, then add the sugar syrup. Cut whatever sized chunk you want and serve while it’s warm, creamy and delicious!
Lemonade: Rob Bertholf