Iftar Meals

Lentil and tomato soup

Attachments

• Knife Blade
• Blender

Ingredients

• Ginger: 1 thumb-size piece
• Garlic: 3 cloves
• Carrot: 1
• Onion: 1
• Cumin seeds: 1 tsp
• Olive oil: 2 tbsp
• Tomato: 3
• Lentil: 4 tbsp
• Vegetable stock: 500 ml
• Salt and pepper: dash
• Lime: 1
• Chervil: to taste

Method

1. Place the ginger and garlic into the food processor (Knife Blade), and start. When the ginger and garlic are appropriately chopped, add the carrot. When the carrot is appropriately chopped, add the onion. Continue chopping until all the ingredients are finely chopped.
2. Heat olive oil in a pan, then add the ingredients from step (1) and cumin, and saute until the vegetables are pliant.
3. Put chopped tomatoes, soaked lentil beans, and vegetable stock into the ingredients from step (2), and simmer at a low heat for 30 minutes until all ingredients are soft.
4. Cool the ingredients, then blend them with a Blender, and simmer them in a frying pan. Season with salt, pepper and lime juice. Pour into serving bowls and garnish with lime peel and chervil.

Cucumber salad

Attachments

• Thick-Slicing Blade

Ingredients

• Cucumber: 3
• Salt: 1 tsp
• Rice vinegar: 4 tbsp (A)
• Grated ginger: 1 1/2 tbsp (A)
• Honey: 1 tbsp (A)
• Roasted sesame seeds: 1 1/2 tbsp

Method

1. Insert the cucumber into the food processor (Thick-Slicing Blade), and start.
2. Put the cucumber into a bowl, sprinkle with salt, and let sit until moisture is released.
3. Mix "A" together.
4. Squeeze out the moisture from the cucumber, arrange the cucumber in a bowl, then add the ingredients from step (3), and cool for 30 minutes. Sprinkle with white sesame seeds.

Fried kibbeh

Attachments

• Knife Blade

Ingredients
For the shell

• Bulgur: 100 g
• Onion: 1/2
• Lamb: 250 g
• Salt: 1/2 tsp
• Ice cube: 1

For the stuffing

• Onion: 1/2
• Lamb: 200 g
• Olive oil: to taste
• Salt: 1/2 tsp (A)
• Pepper: 1/2 tsp (A)
• Allspice powder: 1/2 tsp (A)
• Cumin powder: 1/2 tsp (A)
• Oil: For frying

Method

1. Soak the bulgur for 30 minutes, then squeeze out the water.
2. Place the onion into the food processor (Knife Blade), and start. Once the onion is finely chopped, insert the meat, then start until minced. Next, add the bulgur, salt and ice, and start until the mixture is smooth.
3. Place the onion into the food processor (Knife Blade), and start. Once the onion is finely chopped, remove it from the food processor. Next, insert the lamb meat, and start.
4. Heat some olive oil in a frying pan, add "A" to the ingredients from step (3), then saute them until they are browned.
5. Wrap the shell around the stuffing, then deep-fry in oil heated to 180ºC until it is browned.

Dawood pasha

Attachments

• Knife Blade

Ingredients

• Onion: 1/2
• Beef: 400 g (A)
• Baharat spice powder: 1 tsp (A)
• Cinnamon powder: 1/2 tsp (A)
• Salt: dash (A)
• Black pepper: 1 tsp (A)
• Tomato sauce [P.26]
• Lime juice: 1 tsp
• Roasted pine seeds,
• Fried onions, parsley

Method

1. Place the onion into the food processor (Knife Blade), and start. Once the onion is finely chopped, remove it from the food processor. Next, add "A" and start. When the mixture becomes a mince texture, put it into the onion bowl and mix.
2. Make small balls of the mince and refrigerate for 15 minutes.
3. Place the meat balls on the rim of a plate and microwave high for 4 minutes uncovered. Set aside.
4. Add the meat balls and lime juice to the tomato sauce, and cook on high for 5 more minutes.
5. Garnish with fried onions, chopped parsley and roasted pine seeds, and serve.

Almond cake

Attachments

• Knife Blade

Ingredients

• Blanched and skinned almond: 1/2 cup (A)
• Egg: 3 (A)
• Sugar: 1/2 (A)
• Margarine: 3/4 cup
• Milk powder: 1 1/2 tsp (B)
• Baking powder: 1/4 tsp (B)
• Nutmeg: a pinch (B)
• Almond flake: to taste

Method

1. Place "A" into the food processor (Knife Blade), and start until a paste is formed.
2. In a bowl, whisk margarine until it is creamy, then slowly add "B" to the ingredients from step (1).
3. Grease a casserole with butter and pour the mixture in it. Cover with shrink film, and pierce a hole in it.
4. Then Micro at high for 4 minutes. Insert a toothpick in the hole and if it comes out clean then let it rest in the oven for 10 minutes. If the toothpick is wet then cook for another 2 minutes and do the test again.
5. Garnish with roasted almond flakes.