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Classic Ramadan recipes from Ahram Online: II No Ramadan is complete without traditional Egyptian favourites, like molokhiya, Om Ali and Qamar Eddin. Ahram Online provides the recipes so you can create these classics at home
Soup: Orzo(LesanAsfour) 1 packorzo(Lesanasfour) 500gm 3 cups chicken stock 1 tbsp butter Salt and black pepper Directions: Melt butter in pot then add orzo and stir until it turns golden brown. Then add chicken stock and season with salt and black pepper. Leave for ten minutes on medium heat to cook then serve in bowls.## Salad: Oriental Salad 1 head lettuce 4 cucumbers 1 onion 2 packs arugula 3 tomatoes 1 pack parsley 1 radish Dressing: 1 lemon 1 tbsp white vinegar 1 tbsp olive oil salt, blackpepper Directions: Cut vegetables into medium pieces then mix inbowl. For dressing, bring another bowl, squeeze lemon and mix with olive oil, white vinegar, salt and a little black pepper. Pour dressing on vegetables, mix well and serve.## Main Course:Molokhiyawith Fried Chicken 1 whole chicken 1litrewater 1 small onion (peeled, cutinto quarters) 1 pack choppedmolokhiya(500gm) 1 tbsp butter 1 tbsp chopped garlic 1 tbsp dried coriander salt, blackpepper Directions: Pull off any remaining feathers from chicken then wash with clean water. Heat water in pot until it boils. Add chicken, onion and black pepper. Leave it to cook. Season to taste with salt. In another pot, add two cups of chicken stock andmolokhiya. Stiruntilmixed (do not leave it until it reaches boiling point). Melt butter in small pan. Add garlic. Stir until it turns golden brown, then add dried coriander with pinch of salt and stir again until liquid disappears and you can see oil sizzling. Then add tomolokhiya. Fry chicken in oil in large frying pan over high heat. Keep turning chicken until it is brown all over (around 7 or 8 minutes). Servemolokhiyawith fried chicken.## ## Side Item:White Rice 2 cups rice 3 cups hot water or hot chicken broth 1 tbsp butter or oil Directions: Melt butter (or oil). Add the rice and season with salt. Stir for five minutes then add liquid. Leave it on medium heat to boil then cover and cook slowly over very low heat for tenminutes. Thenserve.## Drink: Apricot Juice (Qamar Eddin) 1 pack dried apricot sheets (500gm) 1litrewater 1/4 cup white sugar Directions: Cut dried apricot sheetsintosmall pieces. Heat water until it boils, then add dried apricot pieces to dissolve in water. Add sugar and stir for one minute, then turn off heat.Leave mixture untilit cools, then put in refrigerator. Serve chilled.## Dessert:Om Ali Cookedpuff pastry (500gm) 1litrefull cream milk 1/2 cup white sugar 1 tbsp butter 2 tbsp chopped coconut 150gm nuts (raisins, walnuts, almonds,hazelnuts,etc) 1 pack whipping cream (if it doesn't contain sugar, add 2 tbsp of icing sugar) 2 tbsp of icing sugar Directions: Break cooked puff pastry into small pieces. Heat milk until it boils. Add sugar. Stir until it dissolves then turn off heat. Put half the broken pastryinto bakingmouldalong with half the nuts and one tbsp coconut. Then add rest of broken pastry, nuts and the other one tbsp of coconut. Then pour liquid in and leave for ten minutes. Inbowl, use electric mixer to mix whippingcream until it gains volume. Spread whippingcream over pastry andnutsmixture,then sprinkle with icing sugar. Place bakingmouldunder oven grill until it turns golden brown. You can serve hot or leave it to cool then put in refrigerator and serve cold.## (For more Life & Style news and updates, follow us on Twitter:@AhramLifestyleor ourFacebook page) http://english.ahram.org.eg/News/48987.aspx
