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 

1. 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  

1. 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.
2. 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 

1. 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.
2. 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.
3. 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. 
4. 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.
5. 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.
6. 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 

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.   
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately.  
3. Drain and set aside.  
4. Preheat oven to 180°C. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside.  
5. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid.  
6. Mix rice and lentils and add half to the dish.  
7. Cover with chicken and potato mixture, and top with half the fried onions.  
8. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions.  
9. Sprinkle with saffron, if using.  
10. Cover and bake for 1 ½  hours or until cooked.  
11. 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 

1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. 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.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.

For the butter masala 

1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. 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 

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix.  
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set.  
3. 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

The post Celebrate Ramadan with these festive recipes appeared first on MyKitchen.

Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul. We honour the holy month of Ramadan with a spread fit for the whole family.  

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

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix. 
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set. 
3. 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. 

Lamb and barley soup 

Serves 4-6 • Total Time 1 Hr 30 Min 

Ingredients

2 tbsp canola or olive oil  
salt and milled black pepper  
1kg lamb stewing meat (such as goulash or knuckles) 
2 onions, chopped 
2 cloves garlic, chopped 
2 star anise
1 stick cinnamon  
2 tsp ground cumin  
1 tbsp ground coriander  
2 tsp tomato paste 
5-6 cups lamb or beef stock  
1 orange, zested 
1 cup pearl barley  
handful mint, coriander and/or parsley, chopped  

Method

1. Heat oil in a pot. Season lamb and brown in batches. Remove and set aside. 
2. Sauté onion until soft. 
3. Add garlic and spices and fry until fragrant, adding oil if needed. 
4. Stir in tomato paste and cook until sticky, about 1-2 minutes. 
5. Return meat to pot. 
6. Add stock and orange zest. Cover and simmer for 40-45 minutes. 
7. Once meat is soft, add barley and remove lid. 
8. Simmer for another 15-20 minutes. 
9. Stir in herbs and season. 
10. Ladle soup into bowls and serve with cheese and pesto toasties. 

Cheese and pesto toasties 

Serves 4 • Total Time 10-15 Min 

Ingredients

1 jar red pepper or sun-dried tomato pesto 
8 slices sourdough or ciabatta 
1½ cups mozzarella or cheddar, grated 

Method

1. Spread pesto over four slices of bread and sprinkle with cheese. 
2. Sandwich with remaining slices of bread and toast in a sandwich press or oven. 
3. Serve warm as an accompaniment to the lamb and barley soup, or simply enjoy on their own.

Lamb akhni 

Serves 6-8 • Total Time 1 Hr 45 Min  

Ingredients

3 tbsp canola oil 
2 onions, chopped 
5 peppercorns  
4 cardamom pods, crushed 
4 cinnamon sticks  
5 cloves garlic, crushed 
1 tbsp cumin seeds 
1 kg lamb knuckles or goulash  
2 tbsp garlic and ginger paste  
2 green chillies, seeded and chopped 
1 tbsp chilli powder  
1 tbsp ground coriander 
1 tbsp ground cumin 
1 tbsp turmeric  
2 tsp chilli flakes  
2 tsp mother-in-law masala  
2 salad tomatoes, grated 
6 medium potatoes, peeled, quartered and pan-fried 
¾ cup plain yoghurt  
handful fresh coriander, chopped 
salt and milled black pepper 
3½ cups basmati rice, rinsed
½ tsp saffron, steeped in water (optional)  

Method

1. Heat oil in a large pot, and sauté onion and whole spices for 5-6 minutes. 
2. Add lamb and cook until browned. 
3. Stir in garlic and ginger paste, chilli and remaining spices. Cook for 5 minutes. 
4. Add water to cover, and once oil rises to the surface, simmer for 15 minutes. 
5. Stir in tomatoes, potatoes, yoghurt and coriander, and season well. 
6. Cover with rice and add saffron, if using. 
7. Add enough water to cover rice, seal with a lid and cook over a low heat for 1 hour and 20 minutes or until meat is tender. Do not stir. 
8. Serve with tomato sambal, dhai (p25) and coriander.

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

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Experience Ramadaan The Cape Malay Way appeared first on MyKitchen.