With Ramadan approaching, we look into what some of these beloved foods mean to our MyKitchen team members during this sacred month.  

“I don’t really have a single favourite food during Ramadan, but I enjoy the simple pleasure of breaking my fast with a refreshing glass of water followed by a sweet date. There’s something so satisfying about that first sip and bite after a long day of fasting. That said, I can never resist a warm, crispy mince or potato samoosa – it’s the perfect combination of crunchy, flavourful, and comforting. Yum!” 

– Malika Johnson, Managing Editor 

Also read: 4 top tips to fry up the perfect samoosa

“My favourite food in Ramadan (or, well, dessert) has to be boeber! And that’s because it was always a tradition in our house to prepare boeber on the very first night of fasting – and not only the 15th when we (op die berg) celebrate fasting for 15 days. I began fasting at the age of five. My mom thought I deserved a treat for making it through the entire day of fasting, and this was how it became a must-have on the very first night. Then again, of course, on the 15th of the month. Now, many years later, having boeber on the first evening has become a sense of comfort and brings back fond memories of our mom and the happy moments she gave us that made our childhood so special.”  

– Mishqah Schippers, Designer 

Also read: 3 delicious Cape Malay recipes

“My favourite dish in Ramadan is definitely a spicy mince samoosa with chilli sauce on the side paired (of course) and an ice-cold glass of falooda. One of the fondest memories I have of my dad would be to see the disappointment on his face on the occasions that there weren’t any samosas on the iftar table. The reaction on his face was priceless! With this year being the second Ramadan that he is no longer with us, I tend to think of him more during this sacred month and will always cherish this memory dearly.”  

– Taahirah Wallie, Advertising Sales Co-ordinator 

“There’s a very lame dad joke that goes around every Ramadan among Muslims – we love a good laugh too – which goes something like this: ‘Ramadan is so romantic it’s the only month of the year when I have a date every night.’ And indeed, we do ‘date’ every night, only we’re talking about consuming the fruit and this beauty really can do it all. As Malika mentioned, it’s a prophetic tradition for us to break our fast with dates and water. However, apart from enjoying them as is at iftar (the evening meal), I love how versatile dates are. Use them in desserts like sticky date putting, in baked goods, or as savoury sauce – date chutney is the perfect samoosa dip.”

“My favourite way to prepare them for iftar is to stuff them, either with nuts, candied orange peel or with cottage cheese and a slice of cucumber. The chewiness of the date, combined with the tartness of the cottage cheese and the cool crispness of the cucumber make for the perfect bite after a long day after fasting on a warm day.”  

– Aneeqah Emeran, Digital Editor 

Also read: Sweet-potato samoosas with date chutney

The post The stories behind our team’s favourite Ramadan dishes appeared first on MyKitchen.

A dahi-based drink, this green lassi is a blend of yoghurt, spices and fruit for a deliciously filling breakfast, with some home-made granola on the side.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the granola
2 cups oats
⅓  cup sunflower seeds
⅓  cup chopped pecans
1 tsp ground cinnamon
1 tsp ground cardamom
Pinch cumin
1 tsp orange zest
¼ cup honey
3 tbsp vegetable oil
1 tsp vanilla essence
For the lassi
3 cups yoghurt
½ tin coconut milk
1 cup baby spinach
3 kiwis, peeled and chopped
⅓  cup mint
2 tbsp lemon juice
5 ice cubes
1 tbsp honey

METHOD
For the granola
1. Preheat oven to 170°C. Line a baking tray.
2. Mix the oats, seeds, nuts, spices and orange zest.
3. Stir through the honey, oil and vanilla, and mix.
4. Spread out evenly on the prepared tray and bake for 25–30 minutes, until golden brown. Cool and break into pieces.
For the lassi
1. Add all the ingredients to a food processor and blend until smooth.
2. Pour into glasses and top with the granola.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you loved the fresh and savoury flavour of this breakfast smoothie, you should try our sweet potato smoothies with maca and orange next.

The post Get your morning fix with this green lassi appeared first on MyKitchen.

You don’t need a special occasion to celebrate healthy eating – this chicken fatteh is perfect for a nutritious weeknight dinner.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 cups chicken stock
2 chicken breasts
1 cinnamon stick
4 peppercorns
1 tin chickpeas, drained and rinsed
1½ tsp olive oil
2 tsp cumin
½ tsp paprika
Pinch chilli powder
1½ cups yoghurt
1 tbsp lemon juice
1 garlic clove, grated
⅓  cup cherry tomatoes, sliced
4 pitas, toasted and torn into pieces
Handful coriander

METHOD
1. Preheat oven to 220ºC.
2. Add the chicken stock, chicken breasts, cinnamon and peppercorns to a pot and bring to a boil over high heat. Simmer for about 15–20 minutes, until the chicken is cooked through.
3. Remove the chicken from the stock, shred and set aside.
4. Toss together chickpeas, olive oil, cumin, paprika and chilli powder. Spread out evenly on a baking tray and bake for 12–15 minutes, until slightly crisp.
5. Mix the yoghurt, lemon juice and garlic in a bowl.
6. Dollop the yoghurt onto serving plates and top with chicken, chickpeas, tomatoes, pita pieces and coriander. Season to taste and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Got some pita bread leftover? Make these pita pockets with tuna and tzatziki.

The post We put a healthy spin on this traditional chicken fatteh appeared first on MyKitchen.