FOOD ISSUE 11
The Eid al–Fitr Issue
Inside... FROM THE EDITOR EID IN LOCKDOWN
DESSERT RECIPES
BREAKFAST RECIPES
MAIN COURSE RECIPES
CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford renata.ford@inl.co.za DESIGN | Mallory Munien mallory.munien@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES Charl Reineke | charl.reineke@inl.co.za GENERAL ENQUIRIES | info@anapublishing.com
IF there’s one thing the previous year has taught me, it’s to make sure I take the time to be present for those that I love. It has reminded me to say ’I Love You’ more often and to make sure I am there when the family is gathering. I had so many of my friends who celebrated auspicious holidays all alone. I remember calling a former class mate during Eid al-Fitr last year and checking how they were doing. He couldn’t come back to Durban to celebrate Eid al-Fitr as he normally would. And it’s partly why he has made sure he will be with his family at this year’s Eid al-Fitr. Because he just can’t be alone again this year. And that’s the theme of this month’s FOODa celebration of love, family and the end of Ramadaan with glorious food. The stories we have from Marchelle Abrahams and the Chilli Chocolate Chefs, moved me because they are so similar to what many people went through last year. So with Eid al-Fitr happening in a few weeks, we have curated recipes that will tickle your foodie bone. A mix of traditional and modern takes on classic recipes, this month’s FOOD will make it easier for you to plan your Eid al-Fitr menu. From the deliciously sweet Eid al-Fitr breakfast snacks, the lipsmackingly good mains for your table, to the dessert and drinks, we have gone all out to make sure that we inspire you to have the best Eid al-Fitr celebration yet. May these recipes bring you together as a family and even with all the loss we have all experienced, I hope it will help you think of your loved ones, be it in the family or community, in a good way. Eid Mubarak. Let’s Get Cooking!
Buhle
@Buhlebonga
RAMADAAN IN LOCKDOWN MARCHELLE ABRAHAMS
RAMADAAN is a special time of the year for millions of Muslims across the globe. It’s an opportunity to reconnect with family and friends we wouldn’t normally get to see during the rest of the year. A random invite from someone asking you to join them for boeka (breaking fast) is nothing out of the ordinary, and we normally return the favour the week after. But Ramadaan 2020 was nothing like we experienced before. We had no handbook on how to observe the holy month in the middle of a hard lockdown and a pandemic - it was just our family of four who sat down every night at sunset (Magrieb) to share a meal. At first, I tried to make an occasion of it and set up our dinner table with delicious varieties to tempt their taste buds after a day of fasting, but after the first week, the novelty wore off. Breaking our fast with a few samoosas and dates was sufficient enough. Three weeks in, my son asked if anyone was coming over. My response was a curt shake of the head. He didn’t
ask again. As Eid al-Fitr drew closer, so too did my anxiety. Years of tradition dictated us making the trip to my in-laws after the men had returned from mosque. The day would start off early with the women congregating in the kitchen, putting the finishing touches on the big lunch while the kids run around, swiping chocolates from the sweet treats table. It was a special occasion, one where the occasional ring of the doorbell would see you welcoming people that you haven’t seen in years. And that’s the beauty of Eid - it’s a social event where everyone comes together for one day in the year. Everyone had their job to do. My mother in law was tasked with making the breyani, a speciality of hers that no one’s attempt comes close to. Days before Eid, I’d get messages asking me to pack in a plate from Aunty Jazz’s breyani. Suffice to say, I’d end up walking out of her place with Tupperware filled with breyani. My job was easy. I was on chocolate brownie duty. This is where I confess to my limited range of cooking skills. It’s not something I’m proud of, but it’s also not something that keeps me up at night. I figured that if I’m good at just one thing, then that’s fine. That one thing for me is chocolate brownies. Last year we broke tradition. No new outfits. No excited screams from the kids when they got Eidi money from relatives. No overeating yourself into a food coma. There was nothing. Because my husband’s parents are both over 60 with comorbidities, we chose to spend the day at home. It felt eerily like we were stuck in a time loop from a dystopian future. The silence surrounding us settled into our home like a rain cloud threatening to burst at any moment. My daughter took my hand in hers and whispered like she normally does that she loves me. My husband squeezed my shoulder lightly and declared “Bismillah, let’s eat.” It’s about celebrating an auspicious occasion with the ones you love. And as we make it into our third week of Ramadaan this year, it’s a thought I keep in mind because this year Eid we’ll be making new traditions of our own, ones I’m hoping my own children will keep alive and share with their own families when the time comes. Ramadaan Mubarak to all those observing this year.
CHEFS REVEAL WHAT SPENDING EID IN LOCKDOWN WAS LIKE LUTHO PASIYA WE SPOKE to Chilli Chocolate Chefs Zainab and Faatimah Paruk about what spending Eid in lockdown was like for them, and the lessons they have learned. Zainab Paruk: “Usually, Eidal-Fitr is a special day for Muslims across the world and is a day spent with family and friends. However, last year, Eid was very different and something that I will never forget. I spent Eid with my husband’s family only. We took part in the morning Eid prayer, set a beautiful table with all of our favourites, exchanged gifts, and enjoyed the day together. The lessons I have learned in lockdown are to be happy and content, to be grateful for our family and loved ones, and to overlook some things,” she said. This year Eid will be celebrated with our family and a few close friends. Planning has already begun to create the prettiest table settings, outfits, and most importantly the food. We also have a lot of elderly people in our family so we have prepared ourselves to follow strict Covid-19 protocols to have an enjoyable Eid with our family,” she added. Faatimah Paruk: “Being in lockdown, we celebrated Eid at home with my immediate family (and sadly without
Chilli Chocolate Chefs Faatimah and Zainab Paruk.
my sister Zainab). Whilst I did miss seeing the rest of my extended family and the general buzzing Eid atmosphere, it was still an absolutely beautiful day. We went all out with our menu from starters, mains, and desserts and we also kept in touch with everyone else on video calls. The lockdown lesson I have learned is not to take anything for granted. The year had been so overwhelming and it just made me realise and reflect on how much we take for granted in our everyday lives, from something small as a simple hug to even leaving
your home. “This year we will still be having a nice intimate Eid with our close family and friends. I have been a bit of an online shopping addict, all through lockdown, so I’m super keen to be able to style some of these outfits,” she said. The sisters have also shared below ways you can make the occasion feel special at home. ● “Eid milk is an absolute must! We make sure ours is sweetened with lots of condensed milk and a generous handful of pistachios. ● Generally whilst fasting, we don’t usually eat too much seafood but for Eid, we also always look forward to a nice prawn dish and this year is no exception because we want to have peri-peri grilled prawns with savoury rice and a creamy lemon butter sauce. Alternatively, we may opt for a prawn paella for lunch. Serve this with a minted coriander yoghurt dip which balances the spiciness of the paella perfectly. ● Dessert is always big in our home and we both share a love for a good baked cheesecake. We like to keep it simple but with an interesting topping. Often this is a crispy kunafah that’s topped with caramel sauce, edible roses, and sugared nuts,” they said.
Chilli Chocolate Chefs Spicy coriander and chicken Mexican rice Ingredients: 500g chicken fillet (cubed) 2 cups basmati rice (boiled) 1 bunch coriander 3 green chillies 1 tomato ¼ cup ghee or oil 1 onion (chopped fine) 1 tsp whole jeero 2 cloves 1 cinnamon stick 1 tsp ginger garlic paste 1 tsp salt ½ tsp turmeric powder 2 tsp cumin and coriander powder 1 tsp chili powder ½ tsp lemon pepper Method: Liquidise the coriander, green chillies, tomato and set aside. Heat the ghee in a pot and saute the onion with the jeero, cinnamon, and cloves until golden. Add the ginger-garlic paste, salt, turmeric, and braise for a few minutes. Add the cubed chicken and the coriander sauce and cook for a few minutes. Now add in the cumin and coriander powder, lemon pepper, and chilli powder. Add in the cooked rice and steam in the oven. You can serve this with tzatziki and salsa.
Eid Breakfast Begin your Eid ul-Fitr celebrations with something deliciously sweet. You deserve it! In Morocco, the Eid breakfast of choice is laasida, or buttered couscous. And Iraqis begin their Eid celebrations with a meal of buffalo cream with honey and bread. Or you can find inspiration closer to home. We have curated Eid breakfast recipes that your family will heartily tuck in to, while they wait for the big feast later.
Ghraybeh Ingredients: 226g Unsalted room temperature butter 1 cup Icing Sugar 2 cups Flour 20 whole pieces of Pistacho or Almond Icing Sugar Garnish, optional Method: First, mix the butter with the sugar using a rubber spatula. Cream until combined nicely. Then, add 1 cup of flour at a time. Use the same spatula to mix it all together. When folding in the second cup, mix with your hands in order to have everything well incorporated. It should resemble pie dough. You want to be able to shape a
disk or ball out of the dough. Don’t be discouraged if the dough appears crumbly; keep working with it until it all comes together because it will! Wrap the dough in plastic wrap and place in the fridge to chill for at least 1 hour. This is imperative. Once you take out the dough, it should be hard to touch but it will be easier to mould once the heat of your hands come in contact. Grab 1 tbsp size piece of dough and shape like a small ball and slightly flatten the top. Make sure it is smooth. Add 1 piece of pistachio or almond on top by gently pressing it down half way. Place on a parchment lined baking tray. Keep repeating this step
until there is no longer any dough. Make sure there is a few inches of space between the cookies. Bake in a 180 C oven for 15-20 minutes max. The bottom should be lightly browned. Bake at the middle rack all throughout or the bottom rack for 15 min then the top rack for 5 minutes. Allow the cookies to cool before touching or they can break. If they flatten a little bit, that is fine because it is a butter based cookie but in order to prevent flattening; make sure the butter was room temp. to start with and the dough chilled properly. Sprinkle some icing sugar on top if you would like and enjoy!
Eid morning milk (Serves 8-10)
Ingredients: A handful of extra fine vermicelli noodles 15ml butter 15ml bran cereal porridge 2 litres of milk 385g tin of condensed milk 380g tin of canned milk 15ml sago, soaked and drained 5ml ground cardamom 5ml rose extract a handful of ground almonds or pistachios Method: In a pot combine the vermicelli, cereal and butter. Cook stirring until the mixture turns light pink in colour. Stir in the milk and bring to the boil on a medium heat. Add the remaining ingredients and cook, stirring until the mixture thickens slightly. Serve warm or cold.
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Creamy Milky Boeber Ingredients: 60g butter 200ml vermicelli 3 cinnamon sticks 3 cardamom pods 80ml semolina/tastee wheat 100ml sago 250ml water 2 litres milk 1can condensed milk 1can evaporated milk 2ml egg yellow food colouring 100ml sultanas (optional) 50g flaked almonds, toasted Method: In a medium-sized pot, melt the butter over medium heat. Do not overheat. Add the vermicelli, cinnamon sticks and cardamom pods and sauté until the vermicelli is lightly golden in colour, taking care not to burn the vermicelli. Add the sago, semolina, water and milk, stirring continuously to prevent sago from sticking to the base of the pot. Once the milk mixture reaches boiling point, add the condensed milk, evaporated milk and egg yellow colouring. Add the toasted almonds and sultanas (if using). Simmer for 10 minutes over low heat until the Boeber is thick and creamy. Serve hot
Almond & White Chocolate Gujiya Ingredients: For the dough: 2 cups all-purpose flour 1/4 cup clarified butter (ghee) 1/2 cup water For the filling: 1 cup white chocolate 1/4 cup dessicated coconut A pinch of green cardamom powder 1/2 cup almond 1 tbsp jaggery
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Method: Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ½ hour. In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery. Make small balls of the dough and roll it out into ½ cm thick rotis. Place filling in the centre, do not over-stuff it as it will result in bursting of gujiya while frying. Apply water on the edges and seal the ends, the shape will resemble half-moon. Use cutter to make a design around the edges or pinch and twist the edges. Heat oil/ ghee in a deep pan; fry the gujiyas till golden brown.
Eid Main Course Lamb Meatballs (Serves 6-8) Ingredients: 1kg lamb mince 10ml salt 3ml turmeric 10ml ground chilli powder 3ml ground coriander 5ml ground cumin 1 green chilli, chopped 10ml ginger and garlic paste 2 eggs, beaten 6 slices of old bread, soaked in water until soft and squeezed out. 2 onions, grated 3-4 spring onions, chopped 250ml fresh coriander, chopped Sauce: 15ml oil 1 onion, chopped 4 tomatoes, grated 3ml chilli powder 2ml turmeric 3ml ground cumin 3ml ground coriander Method: Combine the mince with the salt, turmeric, chillies, coriander, cumin, green chilli, ginger and garlic paste, eggs, soaked bread, onions, coriander and spring onion and mix well. Shape the mixture into balls and fry in a little oil until browned. Remove and set aside. Sauce: Heat the oil and fry the onion until soft. Add the tomatoes and remaining ingredients and simmer for 10 minutes. Add the meatballs and simmer until cooked through. Garnish with coriander.
Seafood Paella Ingredients: 500 grams of Prawns, deveined 10 mussels 10 white mussels (optional) 3 tablespoons of oil 1 onion, peeled and sliced thinly 1 green or red pepper cut into strips 4 garlic cloves, peeled and chopped 3 chillies, chopped Salt to taste 3 tablespoons of paprika 1 tsp of black pepper 2 cups of Basmati rice, uncooked A few strands of saffron soaked in 850ml of warm water Fresh coriander A lemon cut in quarters Method: Heat the oil in a large deep paella pan, on a medium to high heat. Add the onion and fry until golden brown. Add peppers, garlic, salt and spices and stir fry for a few seconds. Add the raw rice and the warm water and cook for 7 minutes. Add the mussels first and then the prawns and cover with foil or a lid and cook on a medium heat for 8-10 minutes or until all water has cooked away. Serve with a garnish of fresh coriander and lemon quarters. If you don’t have saffron simply replace with a teaspoon of turmeric. You can add any seafood to this dish.
Roast Leg of Lamb Ingredients: 1 leg of lamb, thawed 2 tablespoons of chopped rosemary 6 cloves of garlic, sliced A tablespoon of cloves Two tablespoons of olive oil Two tablespoons of honey Two tablespoons of sweet chilli sauce 1 tablespoon of mixed herbs Method: Rub the lamb with the olive oil, and make 1cm slits all over and on both, sides stuff the little holes with the garlic and cloves. Rub honey, sweet chilli sauce and mixed herbs into the lamb leg and sprinkle the rosemary over it. Add salt and pepper to taste. Place the lamb in a deep oven bowl and cover with foil. Preheat your oven to 180ºC and cook the lamb for an hour and 20 minutes. Serve with roast potatoes.
Almond And Chickpea Couscous Ingredients: 300g dried couscous 480ml hot vegetable stock 1,4kg tin chickpeas rinsed and drained 2 Tbsp harissa paste juice of 1 lemon large handful toasted flaked almonds salt and pepper Method: Tagine: Heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to
soften and are lightly browned. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened. Season to taste with salt and pepper and stir in a handful of chopped mint. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.
Roast Chicken with Onion and Sumac Flatbread (Serves 3-4) Ingredients: 1 1⁄2 cups flour, plus more 1 tsp. kosher salt, plus more to taste 3⁄4 cup water, heated to 46°C 1 1⁄2 tsp. sugar 1 sachet active dry yeast 1,8kg chicken, quartered Freshly ground black pepper, to taste 3⁄4 cup olive oil, plus more for greasing 1⁄2 cup ground sumac 1⁄2 tsp. ground allspice 1⁄2 tsp. ground cinnamon 2 large yellow onions, minced 1⁄2 cup chicken stock 2 tbsp. unsalted butter 1 cup slivered almonds Method: Whisk flour and salt in a bowl. Combine water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. With the motor running, slowly add flour mixture; mix
until dough forms, about 3–4 minutes. Cover with plastic wrap; set in a warm place until doubled in size, about 1 hour. Divide dough into 2 balls. Transfer to a lightly greased baking sheet; cover with a damp towel and set aside 45 minutes. Toss chicken with 1⁄3 cup oil, 3 tbsp. sumac, half each the allspice and cinnamon, 1⁄3 of the onions, plus salt and pepper in a bowl; set aside 20 minutes. Heat oven to 220°. Heat a 30cm heatproof pan over medium-high heat. Season chicken with salt and pepper; cook, flipping once, until browned, 6–8 minutes. Arrange skin side up, and add stock; bake until chicken is cooked, 25–30 minutes. Transfer chicken to a plate; keep warm. Transfer pan drippings to a bowl; set aside. Add remaining oil to skillet; place over medium
heat. Add remaining onions; cook until golden, 25–30 minutes. Stir in remaining sumac, allspice, and cinnamon, plus salt and pepper; transfer to a bowl. Wipe skillet clean and melt butter over medium-high heat. Add almonds; cook until golden, 3–5 minutes. Increase oven to 250°. Working with 1 ball dough at a time, roll into a 25cm disk about 1⁄2 cm thick. Transfer to a parchment paper-lined baking sheet. Brush dough with reserved pan drippings and spread half the onion mixture over dough, leaving a 1cm border. Bake until bread is puffed and golden brown, 8–10 minutes. To serve, cut bread into wedges and place on 4 plates. Arrange chicken over flatbread, sprinkle with almonds, and drizzle with any remaining pan juices.
Vegetable Tagine With Almond And Chickpea Couscous Ingredients: Vegetable Tagine: 2 Tbsp olive oil 1 red onion peeled and sliced 1 medium brinjal, diced 2 large carrots sliced into rounds 1 red bell pepper cut into large dice 1 yellow bell pepper cut into large dice 1 small butternut squash peeled, de-seeded and cut into large dice 1 courgette sliced into rounds 5 cloves garlic crushed 2 Tbsp tomato purée 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground cinnamon ½ tsp turmeric 2 Tbsp harissa paste 1 Tbsp honey/agave nectar 1,4kg tin chopped tomatoes 400 ml vegetable stock 10 dried apricots halved small handful fresh mint finely chopped salt and pepper For the Almond And Chickpea Couscous 300g dried couscous 480ml hot vegetable stock 1,4kg tin chickpeas rinsed and drained 2 Tbsp harissa paste juice of 1 lemon large handful toasted flaked almonds salt and pepper Method: Tagine: Heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 1015 minutes until the vegetables have started to soften and are lightly browned. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened. Season to taste with salt and pepper and stir in a handful of chopped mint. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.
Eid Desserts
Decadent chocolate mousse profiteroles (Makes 16) Ingredients: For The Chocolate Mousse 200g dark chocolate 80g butter 2 eggs 30ml honey 250ml cream, whipped For the choux pastry 250ml water 100g butter 250ml flour 3-4 eggs For the chocolate sauce 100g dark chocolate 50ml cream Method: For the mouse: Combine chocolate and butter in a large heat-proof bowl and place over hot water until melted. Remove and allow to cool. Beat eggs and honey in a bowl until thick. Add to the chocolate, mixing well. Fold in the cream and refrigerate. For the pastry: Bring water and butter to the boil in a saucepan. Remove from heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely. Put dough in an electric mixer and add three of the eggs, one at a time, beating well after each addition. Add only enough of the fourth egg to make a stiff and shiny dough that holds its shape. Put spoonfuls of the mixture on a greased baking tray and bake at 190ºC for 20 to 30 minutes until puffed and golden. Remove and pierce the side of each to allow steam to escape. Return to the oven and bake at 180ºC for a further five minutes. Remove and cool completely. For the sauce: Melt chocolate and cream together. To serve: Fill a piping bag fitted with a 5mm nozzle with the chocolate mousse and fill the profiteroles. Pile on a serving plate. Drizzle with sauce.
Almonds and Rose Kulfi (Serves 5) Ingredients: 1 litre full cream milk 1/2 cup sugar 1/2 cup Almond meal Dried rose petals ¼ cup Method: In a pan, add milk and put it on a low flame. Keep on stirring; do not let the milk burn. The milk will start to thicken. Once it becomes half the volume add the almond meal and sugar and mix them well. Strain the mixture. Add the dried rose petals and mix well. Allow the kulfi mixture to cool, pour it into kulfi moulds or small bowls and freeze them. Demould the kulfi and serve it garnished with roasted almond flakes.
Rose Burfi Pudding (Serves 8-10) Ingredients: 1 litre of milk 250ml full fat milk powder 30ml china grass or agar agar powder 45ml sugar 30ml custard powder 3ml ground cardamom 385g tin of condensed milk 155g tin of cream 5ml rose essence colouring coloured flaked almonds Method: Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil. Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens. Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring. Mix well. Pour into a mould or serving dish and refrigerate overnight. If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.
Chocolate Orange Truffle Torte
45ml orange liqueur (optional) cocoa powder for decoration
Method: Sift flour, cocoa powder and Ingredients: salt. Beat eggs and sugar 180ml flour with an electric mixer until 45ml cocoa powder very thick and pale, about pinch of salt five minutes. Carefully fold in 4 eggs sifted dry ingredients, then 180ml castor sugar fold in the melted butter. Pour 60g butter, melted and cooled mixture into a base-lined 50ml orange liqueur or fruit 25cm cake pan and bake at juice 180ºC for 25-30 minutes or TOPPING until a skewer inserted comes 400g good chocolate, out clean. chopped Remove and turn on to a 375ml cream cooling rack. When the cake
is completely cold, trim it to fit into the base of a 23cm springform cake pan. Sprinkle liqueur over cake. TOPPING: Heat the chocolate and cream in the microwave on 50 percent power for 1-2 minutes. Stir until smooth. Stir in the liqueur. Put in the fridge to cool. Using an electric mixer, beat the chocolate until it begins to thicken. Spoon on top of the cake and smooth with a spatula. Chill until firm. Remove from the cake pan on to a serving plate. Sift with cocoa powder and decorate with white chocolate truffles.
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