Aromatic and wholesome iftar recipes to discover this Ramadan

Ingredients used

1. Lamb Ouzi

• 2 kg Fresh labneh
• 150 ml Sunflower oil
• 100 gms Tomato paste
• Salt to taste
• White Pepper to taste
• 20 gms Ginger powder
• 20 gms Cardamom powder
• 20 gms Turmeric powder
• 10 gms Saffron
• 6-8 Piece Of Lamb Shanks (1200-1400 Gram )

2. Rice

• 2 kg White rice
• 10 kg Chopped garlic
• 50 gms Ghee
• 1 kg Minced lamb
• 200 gms Onion, chopped
• Salt to taste
• 10 gms White pepper
• 20 gms Seven spices
• 5 pieces Whole cardamom
• 4 pieces Cinnamon sticks
• 4 Boiled Eggs
• 200 Gram Brown Onions

Method:

Step 1: Marination

• Fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder, and saffron should all be combined in a mixing bowl.
• Mix vigorously until all of the ingredients are properly incorporated.
• After cleaning, put the lamb shanks in a container and pour the marinade over them.
• Let marinate for a minimum of eight hours in the fridge.
• Put in a fresh container, fill it with two liters of water, cover it with aluminum foil, and bake it at 300 degrees Fahrenheit for four hours.
• The meat ought to turn a reddish-brown hue.

Step 2: Rice

• First, place the rice in the bowl and let it sit in the boiling water for 30 minutes.
  
• Add the ghee, cinnamon stick, entire cardamom, chopped onion, chopped garlic, and minced lamb to a heated frying pot. Give everything a good toss.
  
• Add the salt, white pepper, and seven spices; stir until well blended, about 3 minutes.
  
• After 4 minutes of mixing the ingredients with the rice that has been strained, add boiling water and cover. Additionally, stir in half of the brown onions.
• Use the Dum Cook Technique and cook the rice for 20 minutes on low heat in the pot.
  
• Once cooked, transfer to a large platter. Place the ouzi lamb over the rice and sprinkle with the fried mix nuts, boiled eggs, some brown onions, mint & coriander.

Chickpea and stuffed bell pepper served with cucumber yoghurt salad

Recipe Credit: Chef Aman Choudhary, CYK Hospitalities

Ingredients used:

1. Chickpea and bell pepper 

• 1 large bell pepper, halved and deseeded
• 100 grams boiled chickpeas
• 1/4 cup cooked quinoa
• 1/4 cup chopped tomatoes
• 1/4 cup spinach, roughly chopped
• 2 tablespoons crumbled feta cheese
• 1 tablespoon finely chopped onion
• 1/2 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/2 tablespoon olive oil
• Fresh coriander for garnish

• 1/2 large cucumber, thinly sliced
• 1/2 cup plain Greek yogurt
• 1/2 tablespoon fresh dill, finely chopped
• 1/4 clove garlic, minced
• Juice of 1/4 lemon
• Salt and pepper to taste
• 1/2 tablespoon olive oil

Method:

• Set the oven temperature to 180°C.
• Grease a small baking dish very lightly.
• Cut one big bell pepper in half lengthwise, then scrape out the seeds and membranes.
• 100 grams of boiled chickpeas, 1/4 cup cooked quinoa, 1/4 cup chopped tomatoes, 1/4 cup roughly chopped spinach, 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped onion, 1/2 clove minced garlic, 1/4 teaspoon ground cumin, and 1/4 teaspoon paprika should all be combined in a medium-sized bowl.
• Add salt to taste and pepper for seasoning. Mix thoroughly after drizzling with half a spoonful of olive oil.
• Gently press down to ensure the filling is packed into the bell pepper half after spooning it in.
• Place foil over the baking dish and bake for 25 to 30 minutes. Thereafter bake for more 10.-15 minutes.
• Serve with coriander and the prepared salad.

• Serve with coriander and the prepared salad.
• Peel, wash, and thinly slice one half of a large cucumber.
• Get the yogurt dressing ready.
• Combine 1/2 cup plain Greek yogurt, 1/4 clove minced garlic, 1/2 tablespoon chopped fresh dill, and 1/4 lemon juice in a small bowl. For extra richness, feel free to add 1/2 tablespoon of olive oil. To taste, add salt and pepper for seasoning.
• Toss gently to coat the cucumber slices after adding them to the yogurt mixture.
• To bring out the flavors, let the salad sit in the fridge for at least half an hour.

Overnight Oats

Recipe Credit: Chef Shaurya Veer Kapoor, Gola Sizzlers, Cafe Hawkers and Sambar Soul

Ingredients used:

• 1/2 cup rolled oats
• 1/2 cup milk (da
• 1/2 cup Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup (optional)
• Fresh fruits (such as berries, banana slices) for topping
• Nuts or seeds (such as almonds, walnuts, pumpkin seeds) for topping
• Dash of cinnamon (optional)

Method:

• Place the rolled oats, milk, Greek yogurt, chia seeds, and honey or maple syrup (if using) in an airtight jar or mason jar.
• Make sure to thoroughly mix each component.
• Refrigerate the jar or container for at least four hours, preferably overnight. Cover it.
• Stir well the oats in the morning. You can adjust the consistency by adding a small amount of milk if the mixture is too thick.
• Add some fresh fruit, nuts, seeds, and, if you’d like, a touch of cinnamon on top. Savor your wholesome and satisfying iftar!