Saandal, Falafel, Kibbeh: Whip up 5 new iftar dishes with this Ramadan recipe guide

Iftaar, also known as futoor, symbolises the post-sunset meal that Muslims break their fast with during the month of Ramadan. While fasting remains central to this holy month; Ramadan is not just about food but also about controlling one's desires and practicing spiritual reflection.

Muslims across the globe abstain from food and water between sunrise to sunset until the Imam calls for Maghrib, the Islamic evening prayer. Naturally, iftar emerges as the the most anticipated meal for people who endure 12-14 hours of hunger pangs, only to relish snacks like samosas, chicken fritters, chana dal, fruit salad, sandwiches and much more.

Despite the timeless appeal of traditional snacks, there's room to elevate the hunger games by introducing new iftar dishes to the evening spread. In the quest for novel iftar delights, Midday.com dialed chefs from Mumbai, who share recipes that are not unique but also simple to whip up, offering a blend of nutrition, flavour and kitchen convenience.

Palestinian Sambousek

IN PHOTOS: Witness the serenity of Ramadan and iftar at Minara Masjid in Mumbai

1 year agoPHOTO GALLERY

Originating from Palestine, Sambousek are savoury pastries consisting of flaky dough folds filled with spiced ground meat or cheese and sometimes herbs. Deep-fried until golden and crispy, they offer a delicious and beloved staple in Palestinian cuisine.

Ingredients:
All-purpose flour, 2 cups
Warm water, 1/2 cup
Olive oil, 1/4 cup
Salt, 1 teaspoon
Nigella seeds (Nigel seeds), 1 teaspoon
Finely chopped English vegetables (peas, carrots, corn), 1 cup
Chopped fresh parsley, 1/4 cup
Chopped fresh mint, 1/4 cup
Crumbled feta cheese, 1/4 cup
Oil for frying

For the cucumber dill tzatziki:
Greek yoghurt, 1 cup
Grated and squeezed to remove excess moisture, 1/2 cucumber
Chopped fresh dill, 2 tablespoons
Minced garlic, 1 clove
Salt and pepper to taste

Method:
1. In a mixing bowl, combine the flour, warm water, olive oil, salt and nigella seeds. Knead the dough until smooth, then cover and let it rest for 30 minutes.
2. In the meantime, prepare the filling by mixing the chopped English vegetables, fresh parsley, fresh mint, and crumbled feta cheese in a bowl.
3. After the dough has rested, divide it into small balls. Roll out each ball into a thin circle on a floured surface.
4. Place a spoonful of the vegetable filling in the center of each circle of dough. Fold the dough over the filling to create an open-face triangle shape and press the edges to seal.
5. Heat oil in a deep skillet over medium heat. Fry the sambousek in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. To make the cucumber dill tzatziki, mix the Greek yoghurt, grated cucumber, chopped dill, minced garlic, salt and pepper in a bowl.
7. Serve the hot sambousek with the cucumber dill tzatziki on the side for dipping. Enjoy your Palestinian-inspired savoury pastries with a refreshing twist.

Also Read: Follow these 5 recipes to prepare food for your Iftar party

Falafel

Originating from the Middle East, falafel are delectable, deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs and spices. Crispy on the outside and tender on the inside, they are a popular vegetarian dish enjoyed worldwide, often served on pita bread with tahini sauce and salad.

Ingredients:
Dried chickpeas, soaked overnight, 1 cup
Roughly chopped small onion, 1
Garlic, 3 cloves
Fresh parsley, 1/4 cup
Fresh mint, 1/4 cup
Fresh cilantro, 1/4 cup
Ground cumin, 1 teaspoon
Ground coriander, 1 teaspoon
Salt and crushed pepper to taste
Oil for frying

Mint Tahini Dip Ingredients:
Tahini, 1/4 cup
Water cube (optional), 1/4 cup
Juice of 1 lemon
Chopped fresh mint leaves, 2 tablespoons
Salt to taste

Method:
Prepare the Falafel Mixture:
1. Drain and rinse the soaked chickpeas. Pat them dry with a clean kitchen towel.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, salt and pepper. Pulse until the mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl.
4. Using your hands, shape the mixture into small balls, about 1 1/2 inches in diameter. You can also flatten them slightly into patties if you prefer.
5. Place the formed falafel balls or patties on a plate lined with parchment paper.

Fry the Falafel:
1. In a deep skillet or frying pan, heat oil over medium-high heat.
2. Carefully add the falafel balls to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
3. Cook the falafel until they are golden brown and crispy on all sides, about 4-5 minutes per side.
4. Once cooked, transfer the falafel to a plate lined with paper towels to drain excess oil.

Make Mint Tahini Dip:
In a small bowl, whisk together tahini, water cube, lemon juice, chopped mint leaves and salt until smooth and well combined. Adjust the consistency by adding more water if necessary.

Serve:
1. Serve the falafel hot with the mint tahini dip on the side.
2. Optionally, you can serve falafel in pita bread and pickled veggies

Veg. Kibbeh

Veg kibbeh is a vegetarian twist on the traditional Middle Eastern dish, typically made from bulgur wheat, minced vegetables and aromatic spices. Originating from the Levant region, it offers a toothsome alternative to the meat-based version, often served as a hearty appetiser or main course in vegetarian Middle Eastern cuisine.

Ingredients:
Bulgur wheat, 1 cup
Finely chopped mixed vegetables (carrots, zucchini, bell peppers), 1 cup
Finely chopped onion, 1
Minced garlic, 2 cloves
Chopped fresh parsley, 1/4 cup
Chopped fresh mint, 1/4 cup
Ground cumin, 1 teaspoon
Ground coriander, 1 teaspoon
Salt and pepper to taste
Olive oil for frying
Cheese cubes (feta or mozzarella)

Method:
1. In a mixing bowl, combine the Buglur wheat, warm water, olive oil and salt. Knead the dough until smooth, then cover and let it rest for 30 minutes.
2. In the meantime, prepare the filling by mixing the chopped vegetables (carrots, zucchini, bell peppers), fresh parsley, fresh mint and crumbled feta cheese in a bowl.
3. Take a small portion of the kibbeh mixture in your hand and flatten it into a disc shape. Place a small cube of cheese in the center.
4. Carefully fold the edges of the kibbeh mixture around the cheese to enclose it completely, shaping it into an oval-shaped patty or ball.
5. Repeat with the remaining kibbeh mixture and cheese cubes. Heat some olive oil in a skillet over medium heat.
6. Fry the stuffed kibbeh patties in batches until golden brown and crispy on the outside for about 3-4 minutes per side.
7. Once cooked, remove the kibbeh from the skillet and drain on paper towels to remove any excess oil.
Serve hot with your favourite dipping!

Recipes by Ajay Thakur, Corporate Chef, Bayroute

Also Read: The right way to fast and feast during Ramadan

Saandal

One-of-a-kind delicacy, Saandal is a dessert that can be spotted on the streets of Mohammad Ali Road only during the month of Ramadan. Creamy in consistency, this dessert is crafted from a blend of rice, mawa, cream and milk, offering respite to fasting amid the sweltering Indian subcontinent heat.

Ingredients:
Milk, 1 litre
Basmati rice, 200 gm
Mawa, 150 gm
Sugar, 150 gm
Malai (optional), 50 gm
Pistachio crumbs for garnish

Method:
1. Soak the Basmati rice in water for 2 hours.
2. After soaking, grind the rice in a mixer until it becomes coarse in texture.
3. Now add milk to a pot and slowly bring it to a boil. After 15 minutes, add the ground rice to the milk and blend slowly.
4. Once the rice is blended into the milk, add the mawa and continue stirring to prevent sticking.
5. Gradually add sugar to the mixture while stirring continuously to blend all the ingredients.
6. Pour the mixture into 6 consistent-shaped bowls.
7. Sprinkle pistachio crumbs on top for garnish.
8. Let the mixture stand until it takes the shape of the bowl.
9. Once set, scoop out the Saandal from the bowls and serve chilled. Enjoy your delicious Saandal dessert!

Recipe by Aijaz Mahmood, Kasim Bhai Saandal Wala, Mohammad Ali Road

Turkish sherbet

Turkish sherbet, sprouting from the historical Ottoman Empire, is a sweet, fruity beverage infused with aromatic spices and often served chilled. It is a popular Ramadan delight consumed during iftar to replenish essential vitamins and quench thirst.

Ingredients:
Cherries (fresh or frozen), 500 gm
Plums or a mix of plum and dark grapes, 500 gm
Brown sugar, 3/4 cups
Cinnamon stick, 1
Cardamom pods, 3
Slice of orange
Water, 1 litre
Additional cold water, 1 litre

Method:
1. In a medium-sized pan, combine the fruits, water, cinnamon stick and cardamom pods.
2. Bring the mixture to a boil, then simmer over low-medium heat for approximately 30 minutes.
3. Use a skimmer to remove the fruits and drain them in a colander.
4. Stir the brown sugar and orange slice into the fruit-infused water, and continue to simmer for an additional 5 minutes until the sugar dissolves completely.
5. Press the remaining pulp of the fruits to extract as much juice as possible, then add this juice back into the pan.
6. Turn off the heat and transfer the sherbet into a pitcher, allowing it to cool completely.
7. Chill the sherbet in the refrigerator until thoroughly cold.
8. When serving, dilute the concentrated sherbet with additional cold water and ice cubes to taste. 9. Adjust the water quantity according to your preference, and enjoy your refreshing sherbet.

Recipe by Nusrat Shariffi. Home chef at Zio's kitchen

Also Read: Your guide to nutritious eating and weight loss during Ramadan