Celebrate Ramadan, the holy month of fasting community and worship with these tasty and traditional Eid recipes. Yum!
Sweet cheese rolls with rose petal jam
Serves 6 // Prep time 1 hr 30 minutes // Cooking time 20 minutes
Ingredients
For the rose petal jam
3 cups edible rose petals, chopped
1¼ cup sugar
1 lemon, juiced
2 cups water
For the filling
2 tbsp flour
2 tbsp cornflour
½ tbsp sugar
1 cup double cream
½ cup milk
1 tsp vanilla essence
For the sweet cheese dough
1¾ cups water
1 cup sugar
1 cup semolina
2 cups grated mozzarella
1 tbsp rose water
To serve
¼ cup chopped pistachios
Method
For the rose petal jam
- Place all the ingredients in a pot over low heat, stirring occasionally, until the sugar has dissolved. Increase heat to medium and allow to boil for 10 min, until mixture starts to thicken. Set aside.
For the filling
- Whisk all the ingredients together in a pot. Heat the mixture over medium heat and cook for 5–6 min, whisking continuously, until the mixture starts to boil and thicken.
- Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour, until cold and set. Stir with a spoon to loosen up before using.
For the sweet cheese dough
- Place the water and sugar in a pot and bring to the boil over medium-high heat. Cook for 3–4 minutes until sugar has dissolved and mixture begins to bubble. Stir in the semolina, stirring continuously, until well combined and slightly thickened.
- Lower the heat to medium and add the cheese and rose water. Stir until the cheese melts and the mixture forms a soft dough. Allow to cool until warm enough to handle.
- Roll the dough into a rough rectangle between 2 sheets of cling film. Trim off the sides of the dough to form a clean-cut rectangle.
- Fill a piping bag with the filling and pipe a line of filling parallel to the long edge of the dough, leaving a slight border.
- Lift the dough and roll it over the cream filling to form a thin log. Gently press the dough to seal. Using a sharp knife, cut along the edge of the log so that you slice it away from the remaining dough. Repeat this process until the dough is finished and you have many thin logs of filled dough.
- To serve, cut the logs into 4–5 cm pieces and arrange the rolls on a serving platter. Top with rose petal jam and sprinkle with pistachios.
Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMimages.co.za
Spicy chicken biryani
Serves 4-6 // Total Time 2 Hrs [Plus Marinating]
Ingredients
1 kg chicken drumsticks and thighs
6 medium potatoes, peeled and quartered
2 cups buttermilk
2 salad tomatoes, grated
1 tsp salt
1 tsp chilli powder
1 tbsp biryani masala
1 tbsp garam masala
1 tbsp medium curry powder
1 cup brown lentils
3 cups basmati rice
¼ cup canola oil
2 large onions, chopped
1/3 cup water
Pinch saffron (optional)
Method
- Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.
- Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately.
- Drain and set aside.
- Preheat oven to 180°C. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside.
- Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid.
- Mix rice and lentils and add half to the dish.
- Cover with chicken and potato mixture, and top with half the fried onions.
- Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions.
- Sprinkle with saffron, if using.
- Cover and bake for 1 ½ hours or until cooked.
- Serve with fresh coriander, tomato sambal and yoghurt.
Photography: Fresh Living Magazine
Home-made paneer in butter masala
Serves 6 // Cooking time 1 hour 15 minutes
Ingredients
For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon
Method
For the paneer
- Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
- Allow to curdle for 10 minutes.
- Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
- Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
- Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
- Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
- Add the tomato paste and cook for another minute.
- Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
- Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Rose and date chia porridge
Serves 4 // Total Time 15 Min [Plus Refrigeration]
Ingredients
For the chia porridge
2 cups milk
½ cup chia seeds
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tbsp rose syrup
For serving
4-5 Medjool dates, chopped
2 apples, sliced
2 tbsp desiccated coconut
Method
- Combine milk, chia seeds, spices and rose syrup in a bowl and mix.
- Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set.
- Layer glasses with chia pudding, dates, apples and coconut. Serve immediately.
Prep Ahead
The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast.
Also read: Facts for Foodies on Easter, Passover and Ramadan
