Ramadan Mubarak ! I am sure you are aware of my partnership with Asda called Iftari Inspirations. For the last two weeks, I have been showcasing delightful recipes that can be put together to create an enjoyable iftari dinner this Ramazan with items that can easily be picked up at an Asda store near you.
Today I am going to bring to you my third and final menu. I have called this my Traditional menu. This menu caters to someone who is looking to present a traditional iftari menu with a modern twist this Ramazan.I also feel this maybe is one that will see it’s way on to your Eid dining table.
Traditions served with love and a modern flavour:
Many who serve traditional recipes to their family during Ramazan usually ask me – how can we add variety to what we serve, it’s the same chicken curry, Haleem and Nihari? For those looking to add some more traditional recipes to their repertoire of Ramazan cooking, this menu has lots to offer. I have specially developed it keeping in mind the traditional cooking practices and flavours. This menu is not one which would come together quickly, but you can prepare some elements and blends in advance. Also, there is some room for you to adapt it to your style and taste especially the meat you prefer. There is something very endearing about these recipes as they transport you back in time and will remind you of your favourites from back home.
Peshawari Beef Chapali Kebabs with Dried Pomegranate, Garlic and Lemon Chutney
Tip: Use lamb mince instead of beef, based on your preference
Serves: 4-5 people
- 1 pound fine beef mince with fat
- 1 finely chopped red onion
- 4 spring onions, chopped very finely
- 1-2 green chilies, chopped very finely
- 2 large tbsp. finely chopped fresh coriander
- 1 large tomato finely chopped
- 1 tsp dry roasted cumin seeds
- 1 – 2 tsp dry roasted coriander seeds
- 1 inch piece of finely ground ginger
- 1 handful of dried anardana (dried ground pomegranate)
- 1 tbsp. fresh pomegranate seeds
- Juice of half a lime
- 1 – 2 heaped fine polenta or chickpea flour
- Salt to taste.
- 1 egg
- Sunflower or corn oil to fry
- 1 lime
- 2 sliced tomatoes
- 2- 3 spring onions
- 10- 12 mint leaves
- 3-4 red radishes or mooli
- Add all the ingredients together in a large bowl and knead as you would a dough. The more you knead the better! This will help it not fall apart when cooking.
- Place the mixture in the fridge for a few hours or at least 30 minutes. Best to leave it overnight if you can wait.
- Before frying, let it get to room temperature first.
- Make the kebabs by flattening into oblong flat kebabs – size depends on choice. Heat a ‘tawa’ or flat pancake type pan and add a tbsp. of oil. Once hot, place the kebab and keep flattening them with a spatula. Keep pouring the oil over the kebab to cook it in the middle.
- Once cooked, slide it off the tawa straight on top of a flatbread like naan or chapatti, which has been spread with some of the chutney (recipe below).
- Serve with a squeeze of lime, sliced tomatoes, spring onions, mint and sliced.
For the chutney:
- 4 tbsp. dried ground pomegranate (anardana)
- 1 green chilli
- Juice of one large lemon
- 1 clove of garlic, crushed
- 1 handful of fresh chopped coriander
Grind it all together in a mortar and pestle till it becomes a paste.
Badshahi Harissa – Spiced Lamb and Cracked Wheat Porridge Infused with Rose Petals, Black Cardamom and Fennel Seeds
Tip: One pot recipe, perfect for large groups
- 250g cracked wheat, soaked overnight and strained before use
- 450g de-boned shoulder of lamb cut into pieces (retain bone)
- 1 inch ginger
- 2-3 garlic cloves
- 1 tbsp. dry roasted coriander seeds, crushed
- 2 tsp dry roasted cumin seeds, crushed
- 1 tbsp. fennel seeds
- Handful edible dried rose petals
- 1 black cardamom
- 4 cloves
- salt to taste
- 1/4-pint whole milk
- 2 tbsp. ghee
- ½ tsp saffron, infused in hot milk (about 2 tbsp.)
- 1 inch cinnamon
- 6 – 8 black peppercorns
- 15 mint leaves, chopped
- 2 red onions sliced & fried in vegetable oil until brown1 tbsp. chopped coriander leaves
- 2 green chilis, chopped finely
- Make a stock using the lamb shoulder bone and the lamb.
- Make a bouquet garni style muslin pouch with garlic, ginger, fennel seeds, rose petals, cinnamon, peppercorns, 2 cloves, cumin and coriander. Add this to the pot with the lamb and other ingredients. Add 2 pints of water. Bring to a boil, skim and turn to a simmer and cook until the meat is tender and falls apart when cut open.
- Strain the liquid and reserve it. With a fork, shred the meat while hot and place aside. Pour the reserved liquid through a sieve and keep aside.
- Add the shredded meat to about ½ pint of the reserved strained liquid.
- In another pot, boil the cracked wheat with milk and saffron and stir so it does not stick at bottom of pan.
- Once all the liquid is absorbed, add ½ pint of stock reserved (including shredded meat). Cook on a low heat, until liquid is absorbed.
- Check the seasoning and turn the heat off.
- To serve, top the cracked wheat and meat with all the garnish, serve hot.
Lab-e-Shrireen – Pakistani Trifle with Rose Cardamom Milk, Vermicelli, Mango and Lychee.
Tip: You can replace the canned fruit with fresh seasonal fruits
Serves: 6-8 people
- Handful of plain or colored vermicelli
- 2 packets of two different flavored jelly crystals
- 150 ml of readymade custard
- 1/2-pint whole milk
- 2-3 green cardamom, crushed finely
- 2-3 tbsp. rose syrup
- 1 mango, chopped roughly
- 6-8 tinned or fresh lychees
- 2 tbsp. chopped pistachios
- 1 tbsp. roasted blanched almonds
- 1 tbsp. edible rose petals
- Begin by preparing the jelly as per packet instructions and chill. Once ready, chop into ice cube sized squares.
- Next make the cardamom milk by adding the ground cardamom and heat the whole milk. Bring to a boil, turn off and chill.
- Boil the vermicelli in salted water until soft and set aside.
- When ready to assemble the dish, using a large serving bowl (preferably glass), begin by placing the cooked vermicelli at the bottom, next add the jelly cubes, custard, pour over chilled cardamom milk, top with fruit pieces, drizzle the rose syrup and swirl it so that it colours the milk. Garnish with chopped pistachios, almonds and rose petals. Serve chilled.
T’s& C’s: selected stores, Subject to availability