IOL - Food - March 2023 - Ramadaan Mubarak!

Peace, happiness, and prosperity upon all

Ramadaan Mubarak!

Contents

q How to set the Iftaar dinner table

q How to get the most out of your Iftar buffet meal without overindulging

q Where to dine this Ramadaan

q Budget-friendly Ramadaan grocery shopping guide

q Nutrition tips for a healthy Ramadaan

q Load shedding despair during the month of Ramadaan

q Tips for healthy fasting

q Ramadaan with chef Asif Mughal

q Quick recipes to make before load shedding strikes

q Ramadaan recipes to break your fast

Editor’s letter

RAMADAAN Mubarak!

We are now a few days away from the start of Ramadaan, the holy month of fasting observed by Muslims. Ramadaan is a time when everyone is rejoicing and enjoying moments of holy blessings.

Cover image: Pexels

CONTACT US

PUBLISHER

Vasantha Angamuthu vasantha@africannewsagency.com

ACTING EXECUTIVE LIFESTYLE EDITOR

Debashine Thangevelo debashine.thangevelo@inl.co.za

EDITOR

Lutho Pasiya lutho.pasiya@inl.co.za

DESIGN

Dominique Owen dominique.owen@inl.co.za

PRODUCTION EDITOR

Renata Ford renata.ford@inl.co.za

BUSINESS DEVELOPMENT

Keshni Odayan keshni.odayan@inl.co.za

SALES

Charl Reineke charl.reineke@inl.co.za

ENQUIRIES info@anapublishing.com

One of the most well-known aspects of the holy month is fasting between sunrise and sunset. Fasting is one of the “five pillars of Islam”, a set of obligations that every Muslim should follow in order to live a good life. The other pillars are faith, prayer, charity, and the pilgrimage to Mecca.

Fasting means abstaining from food, drink, smoking, bodily desires, swearing, gossip, or other sinful acts, during daylight hours. Fasting itself brings about a revolutionary change both physically and spiritually in the body.

Aside from the increased level of spirituality that is associated with the practice of fasting, there are numerous health aspects also.

At the end of Ramadaan, Muslims celebrate the day called Eid, giving thanks to God almighty who gave them the opportunity to fast.

For us, your Christian friends, it is a propitious time to further strengthen our relationships with you, by greeting you, meeting you on this occasion, and, where possible, by sharing an Iftar with you.

May the holy month of the revelation of the Qur’an usher peace, happiness and prosperity upon all.

Lutho Pasiya

How to set an Iftar dinner table

DURING Ramadaan, Muslims around the world spend the day fasting: abstaining from food and drink from sunrise (suhoor) to sunset (iftar). Not only do they fast, but they should also stay away from sinful behaviour or speech and spend time in prayer.

Suhoor and Iftar are the names of the two meals that Muslims eat during the month of Ramadaan. It is important to bear in mind that one needs to eat healthy, nutritious, balanced meals and take care of one’s body. Generally, fasting is an excellent opportunity to strengthen one's digestive system and help adjust one's blood sugar level.

Below is the ultimate guide to bringing your Iftar table decor to

new heights. Select an appropriate food menu

Having guests over to break the fast means that you must have multiple choices of food and beverages. You can start with the traditional offering of dates and water and then offer an elaborate and sumptuous meal. If your iftar set-up is outdoors, have live stations for barbecued food, shwarma, or pasta.

Plan meals ahead

Before you start cooking, take a few minutes to think through the steps and exact order of cooking and prepare what you need to do, to relieve the stress. That way you can ensure you have a good plan, and decide on what dishes can be

cooked first, while others are being prepared to avoid delays.

Dinner set

It is a special gathering and it requires you to bring out your special crockery and cutlery to suit the occasion. Your regular glasses can take a break as you arrange the table with special glasses and plates. Try to match your dinner set with the table décor – and that means plain coloured dinner sets for the patterned tablecloth and printed dinner sets for a solid coloured tablecloth.

Don’t forget the dessert

Set up a dedicated dessert table and impress your guests with yummy home-baked goodies. Label all your tasty treats so guests can choose what suits them.

RAMADAAN is a special gathering and it requires you to bring out your special cutlery to suit the occasion. | Pexels/Nicole

How to get the most out of your Iftar buffet meal without overindulging

LUTHO PASIYA lutho.pasiya@inl.co.za

AS THE holy month of Ramadaan approaches, many people look forward to meeting and feasting together at dawn and dusk. What better way to do so than by having a buffet spread during the Ramadaan period – distinguished banquets with appetisers, mains, side dishes, desserts, and plenty more sweet things to feast on?

Buffets are a thing for such celebrations, but a lot of people feel overwhelmed with the amount of food they see and feel they cannot do justice to the spread. For such people, we have a few tips:

Choose buffets that suit your food tastes

The Indian buffet place down the road might do an amazing offer on their top-notch food, but remember that it’s not an amazing offer if you don’t actually like curry.

Don’t be swayed by the amazing price-to-food volume ratio if you’re not too keen on the cuisine – you’ll just be just signing up to eat a whole load of food you don’t like.

Avoid creamy or fried food

While the white and creamy sauce looks tempting, avoid including them in your meal. The richness and thickness of the liquid can stick to your taste buds. Fried food can make you feel bloated immediately.

Eat slowly

Enjoy that food. Slow eating has many benefits for the body. It

allows you to be more conscious of your food and helps you avoid overeating. I know this is a tough one, almost impossible, but you can suffer later if you do not use a little selectivity and restraint.

Hydrate

Drinking water will also help you rehydrate after eating all those salty foods. Consider enjoying a glass of mint or ginger tea too, it helps get rid of any indigestion. Not that the buffet is about overdoing it – it’s about indulging as a special treat.

Do not load up on carbs

Belly fillers such as potatoes, noodle dishes or rice are usually

displayed in inviting piles at the start of the buffet line, and often arranged strategically around high-cost, high-value items.

The idea is that you will pile your plate with those and have less space – on your plate and in your stomach. Instead, take a small number of carbs and keep the rest of your plate open for more interesting things.

Slow down with the drinks

Many liquids are natural appetite suppressants because they take up space in your stomach. That is not what you want to happen.

CHOOSE buffets that suit your food tastes. | Pexels

With the load shedding in South Africa, not everyone will get a chance to cook. And if you are one of those, here’s where you can dine this Ramadaan.

Where to dine this Ramadaan?

THOBILE MAZIBUKO thobile.mazibuko@inl.co.za

ALHAMDULILLAH! Ramadaan is almost here.

This year, Ramadaan starts on March 22 and will end on Thursday, April 20.

Ramadaan is the holiest month in the Islamic calendar when Muslims fast from sunrise to sunset. After Ramadaan, they start with Eid celebrations, where they cook a storm, feasting on their favourite dishes. However, with the load shedding in South Africa, not everyone will get a chance to cook. And if you are one of those, here’s where you can dine this Ramadaan.

Johannesburg The Raj

If you want to experience Indian cuisine, visit The Raj in Nelson Mandela Square, Sandton. Owned by Dr Arun Jairath, The Raj is a restaurant that not only serves a traditional North Indian menu but offers Indian-style pizza, pies and ice cream. They pride themselves on their aromatic spices imported from India, hand-picked herbs, self-grown organic. Some of the must-try dishes on their menu include chicken tikka, samoosas, murgh shahi korma, dahl gosh, machli pepper fry, fish Malabar, matar mushroom and paneer shimla mirch. For desserts they have rice kheer, gulab jamun, kulfi and gajar halwa. The Raj is open from 9am until 8pm.

For bookings: (011) 783 1521.

Istanbul Kebab

If you’re looking for Middle East food and the best kebabs in town, then Istanbul Kebab is the place to be. With several branches in Melrose and Suninghill, this restaurant offers well-balanced Turkish and Mediterranean Halal food. Some

SPICY curry from The Raj. | Instagram

KEBABS from Istanbul Kebab. | istanbulkebab.co.za.

of the best dishes on their menu include Ali Nazik kebab, beef Iskender, falafel, lahmmacun and beyti sarma kebab. For desserts, they have revani, sutlac, trilece and kunefe. For bookimgs, email: manager@ istanbulkebab.co.za

MiHa Eatery

Situated in Melrose, MiHa is a certified Halaal restaurant offering a variety of cuisines, including Middle Eastern, South African and vegetarian. Some of its famous dishes include Ribeye on the bone, MiHa Signature Portuguese Prawns, Cauliflower Steak and MiHa Signature Sushi. Although it is a non-alcoholic restaurant, they still offer tasty mocktails, freezochinos and smoothies. For bookings, email: yasin@ miha.co.za.

Durban

The Address

Situated in Morningside, The Address prides itself as the talk of the town. Besides their everyday menu, they have a special Friday buffet after Jumma. The buffet consists of chicken biryani, dhal and rice, soji, papad, salad and spiced sour milk. Adults pay R120, and children under 10 years only pay R50. Call 031 303 8822 for bookings.

Durban Tikka

The name speaks for itself. Durban Tikka is known for serving the best tikka in eThekwini. Their menu includes halwa puri, chicken shawarma, and chicken biryani. For bookings: 074 836 4421.

Cape Town

Saray

Situated on the V&A Waterfront, Saray brings authentic Turkish food to Cape Town. For groups of more than 15 people, they have a special menu called The Turkish Family Feast. It includes tavuk sote (a saucy chicken dish cooked with fresh vegetables topped with cheese served with fresh bread), and Kurdish kavurma (a beef, baby onion and mushroom delight served with bread). A R1 000 deposit has to be paid in advance to secure the booking. Call 066 4303391 or 082 868 4210 to make a reservation.

PLATTER from Saray. | saray.co.za.

TASTY breakfast from Bo-Kaap Deli.

With inflation soaring globally on the back of rising energy and food prices, you can adjust for costs incurred during the holy month with a few financial hacks, writes

Lutho Pasiya

THE holy month of Ramadaan is almost here!

It is the sacred month when Muslims around the world observe fasts, spend time in prayers and take time for introspection.

It is also one of the busiest times, when supermarkets and malls are crowded with an influx of Ramadaan food shoppers. Therefore, it is always better to complete your Ramadaan preparation in advance.

With inflation soaring globally on the back of rising energy and food prices, as well as supply chain disruptions, you can adjust for costs incurred during the holy month with a few financial hacks.

Here are a few tips to keep in mind before you head out for Ramadaan grocery shopping and it won’t break the bank either.

Stick to your list

Wandering the different aisles, you might end up adding stuff to your cart that you really do not need but were tempted to buy. Remember to stick to your grocery list and do not buy unnecessary or unhealthy food items that can take a toll on your health and pocket. We also advise you to either go alone for grocery shopping or take just one person to help load and unload the items. Don’t take children or elderly people, since grocery markets will get crowded around this time.

Shop in one go

Try to do your shopping in one

Budget-friendly Ramadaan grocery shopping guide

go. This will avoid extra trips to the supermarket where there is an opportunity and temptation to spend more. You will also avoid the chaos of extra busy supermarkets during Ramadaan. If you need fresh produce that cannot be bought to last the month, then decide when you will do the rest of the shopping.

Plan your meals in advance

Plan your meals a week ahead and make a list before you go shopping. Try to divide your list into sections based on the different food categories. This may take a few minutes but save you time in running back and forth to different aisles within the store.

Do all your shopping online

The best part of living in 2023 is all the online food and grocery stores. This has many benefits but the one that surely stands out is that temptations are reduced.

How many times do you find yourself veering from your grocery list to add something to the cart that you do not necessarily need but can’t resist the urge to buy?

Online shopping makes it so easy to find what you are looking for, check out, and wait for the delivery guy to pull up on the driveway. No more walking up and down the aisles searching for something that might be out of stock anyway.

It lets you quickly run over to the kitchen to take stock of what you have and adjust your menu

accordingly.

Clean your kitchen and refrigerator

The next step is to compare your shopping list to what you already have in your kitchen and refrigerator so you do not buy the items you already have, and add or remove items as needed.

Make sure you do not overspend on unneeded things, which could result in food waste. Having a clean and well-maintained kitchen and fridge brings a sense of calm and gives you better productivity and motivation in the kitchen to prepare your meals and cook them with utter precision, resulting in delicious meals.

Nutrition tips for a healthy Ramadaan

The Holy month of Ramadaan is here – a month filled with prayers and fasting.

By Lutho Pasiya

DURING this period, Muslims practise daily fasting from dawn until sunset. Traditionally, one breaks the fast at sunset with a meal called Iftar and then eats again before sunrise at Suhoor.

That said, it is important to bear in mind that one needs to eat healthy, nutritious, balanced meals, and take care of his or her body. Generally, fasting is an excellent opportunity to strengthen one's digestive system and help adjust one's blood sugar level.

According to dietitian Susan Bowerman, below are tips for a healthy Ramadaan.

Stay hydrated

Drinking water is crucial to staying healthy. Liquid intake enables the transportation of nutrients, elimination of waste products, regulation and maintenance of body temperature, maintenance of circulation and blood pressure, lubrication of joints and body tissues, and facilitation of digestion.

Choose simple, nutrient-dense options

Even though you may be craving highsugar and high-fat foods for breaking your daily fast, this is not the best choice. Those types of foods are not only full of empty calories but might tempt you to overindulge.

Instead, try to incorporate nutrient-dense foods; that is, meals that provide an abundance of nutrients (proteins, minerals, vitamins, carbohydrates) relative to their calorie cost. During fasting, you want to make sure you get as much nutrition as possible per calorie consumed.

Include fibre and protein in your diet

Make the most of your pre-dawn meal (Suhoor) and dusk meal (Iftar) by including fibre and protein. Foods high in fibre are digested slowly and they add bulk to your

Drinking water is crucial to staying healthy. | Pexels

meal, helping you to get a feeling of fullness.

They can also help with regular bowel movements and avoid constipation. Choose cereals, dates, figs, whole grains, seeds, vegetables, and fruit.

Protein-rich foods – like soy, eggs, cheese, legumes, poultry, fish, and yoghurt – help replenish your energy and will make you feel full for a longer period.

Making sure your body gets all the nutrients it needs is essential on an everyday basis, particularly during

Ramadaan. Good nutrition can have positive effects on our bodies and minds.

In addition, we also suggest you:

Enjoy a bowl of soup

Soups are always an excellent choice to break your fast because they keep you hydrated and are packed with vitamins and minerals.

Try to choose nutrient-rich soups such as vegetables, tomatoes, or lentils, and avoid cream-based soups.

Cold soups such as Gazpachos make a great alternative to hot soups during warmer weather.

Be mindful while enjoying dessert

Usually, a typical celebration of Ramadan will involve having a treat of Ramadan’s special desserts after Iftar.

It is however very important to mind the portion of the desserts you are having to avoid eating a lot of sugary foods.

This will aim to keep your weight and body healthy. Instead, over some days try to replace the typical desserts with a medium portion of fruit salad topped with refreshing spices or why not try having yoghurts topped with fruits and nuts?

MAKE the most of your pre-dawn meal (Suhoor) and dusk meal (Iftar) by including fibre and protein. | Pexels

Load shedding despair during month of Ramadaan

This Ramadaan will be somewhat different for thousands of South African Muslims, writes

Marchelle Abrahams

IT’S A MONTH to reflect and take stock of the things we are really grateful for, and it’s a time when we fast from sunrise to sunset. | EPA

THE holy month of Ramadaan is among the most important on the Islamic calendar.

It is a month to reflect and take stock of the things we are really grateful for, and it is a time when we fast from sunrise to sunset.

This Ramadaan will be somewhat different for South Africans.

First, with the country plunged into darkness owing to load shedding, we will have to personally thank Eskom for giving us the patience to endure waking up before the sun comes up in order to perform our morning prayers and eat our last meal of the day.

And, secondly, did I mention the load shedding? Yes, we have been through years of load shedding, but

not on such a large scale.

I suppose we should focus on the silver lining and think of it as a form of spiritual discipline and self-control.

No electricity presents a number of disadvantages. No one wants to eat soggy, cold cereal by candlelight.

There is also the issue of what happens at night. How do we break our fast with Iftar?

A quick estimation of the hours in which we have power during a 24hour day with stage 6 load shedding amounts to fewer than eight.

A home-cooked meal requires electricity. And most Muslim homes do not have generators, gas stoves or solar power.

I suppose a quick workaround

would be to cook meals before the time. But it’s not always an option –not all of us work from home.

And then there’s Google, which churns out “easy recipes to make without power”. Have you seen the results of those searches?

From canned tuna to avo and toast, there are really no substantial meals to fill a rumbling tummy.

So in the run-up to the holy month, I’ll be stocking up on fresh veggies, brown rice and lots of canned goods, with some vague idea of what I’ll be cooking.

If all else fails, there’s always soggy, cold cereal – a reminder that it’s a month of spiritual reflection and a chance to humble myself.

TREATS like milk tart and pumpkin fritters can be found on the Iftar table during Ramadaan. | Tracey Adams ANA

Tips for healthy fasting

NAZEEIA SAYED

RAMADAAN is the month in the Islamic calendar when the Qur’an was revealed to the prophet Muhammad (Peace Be Upon Him). During the month, Muslims abstain from all sensory pleasures (like food and drink, sex, television, and music) from dawn to dusk.

The time is centred on prayer, the Qur’an, deep mindfulness, and spiritual reflection. The duration of fasting varies from 13 to 18 hours a day, depending on the daylight times in a country.

Muslims believe that fasting helps to develop their submission to God, empathy with the poor, and repentance for past sins.

Registered dietitian, Dr Nazeeia Sayed, spoke to Faaizah Laher, also a registered dietitian and a spokesperson for the Association for Dietetics in South Africa, about the healthiest approach to the fast. What does fasting do to your body?

During fasting, meal schedules, fluid intake, and sleep and wake times are altered. This causes physiological, biochemical, and metabolic changes in the body. The adaptability to these changes depends on the types and quantity of foods and drinks that are consumed during the month.

Initially, individuals may experience headaches, dizziness, and nausea because they are

sleeping less and taking in less caffeine. In the second week the body is used to the changes and the digestive system is able to rest. The size of the stomach changes and the amount of food a person is able to eat at each meal also decreases.

During Ramadaan, as at any other time, a person should eat a balanced diet. A balanced meal approach consisting of lean proteins, whole grain starches, vegetables, fruits, and heart-healthy fats will allow individuals to experience a reduction in body weight, body fat, blood pressure, and anxiety levels. A balanced diet is a healthy, nonpharmacological way of minimising

DURING the month of Ramadaan meals should be wholesome and fulfilling. | Supplied

risk factors such as indigestion, dehydration, and constipation but still improving health. Focus on healthier cooking methods such as grilling, baking, air frying, or stewing instead of deep-fat frying and oily meals. Oily meals cause indigestion, sluggishness, fatigue, and weight gain.

Hydrating well will prevent headaches, urinary tract infections, and dizziness. Focus on fluids that are low in sugar, avoid fizzy drinks and caffeine, and opt for water or smaller portions of fruit juices.

Healthy eating is important, as a strong, healthy body can help an individual stand longer for prayers, fast with better strength, and feel less of an energy drain.

What are the best foods and drinks to begin and end the daily fast?

The suhoor meal (before the fast begins at dawn) needs to give

a person strength, vitality, and sustainability. Foods should be wholesome and filling. This meal is the primary source of fuel for the day. A filling, wholesome meal will help to prevent cravings during the day.

Instead of sugary cereals, it’s best to eat a meal that is high in fibre and protein. Some examples include:

An oats smoothie with fruit, milk and yoghurt, oats, seeds, and honey.

Whole-wheat toast with mushrooms and scrambled eggs.

Granola, yoghurt, honey, and fruit; add a boiled egg for extra protein.

Cooked oats with apple, cinnamon, milk, and honey.

Talbina (barley) with nuts, milk, and fruit.

Tuna on toast with a glass of milk. The iftar meal at the end of the day needs to give balance and help to recharge the body after many hours of fasting. It is important to eat mindfully

and slowly. Dates are an ideal food to break the fast with as they are easily digested, contain soluble fibre, and enable a slower start to the iftar meal than starting with food.

Avoid fizzy and sugary drinks at iftar. Salty and sweet foods can cause indigestion, fatigue, and thirst. The meal should include the different food groups.

Proteins: lean meat, yoghurt, milk, beans, lentils and fish.

Carbohydrates: whole-wheat or unrefined options are better – brown rice, wholewheat roti or pita, starchy vegetables like potato, sweet potato, butternut or pumpkin, wholewheat pasta or crushed wheat, and oats added to soups.

Fats: avocado or olive oil-based dressing, olives.

Vegetables: a colourful mix of vegetables, cooked or raw.

Fruits: whole, with the skin on and no sugar added, is the best option.

One of the most remarkable moments in the life of a Muslim is the month of Ramadaan

Ramadaan with chef Asif Mughal

LUTHO PASIYA lutho.pasiya@inl.co.za

FASTING during Ramadaan is one of the pillars of Islam. Ramadaan is a time in which Muslims are encouraged to do better at upholding the teachings and lifestyle of the Holy Prophet Muhammad.

The season is generally observed through fasts that include starting the fast with breakfast (suhoor) before dawn and ending the fast with dinner at dusk known as iftar.

In observance of this period of introspection, we spoke to chef Asif Mughal about his plans.

Mughal is a friendly 36-year-old Pakistan-born chef. He grew up in Islamabad and studied culinary arts in his hometown before moving to Dubai to begin his career as a professional chef.

Mughal worked at Lemongrass Thai restaurant in Dubai for five years before being offered a position at the Park Hyatt Dubai Creek. He worked there for four years before joining the hotel chain’s operations in South Africa.

Mughal shares the kitchen with cluster executive chef Ofentse Morake at both Hyatt House hotels in Johannesburg. For Ramadaan this year,

the two have worked together to develop new menus, to test and explore flavours and combinations so they can produce the best and most unique dishes and experiences. They have worked to create delectable Ramadaan menus for both restaurant outlets in South Africa, bringing together a blend of traditionally inspired iftar meals with a local twist.

Q: As a chef, what brings you the most joy?

A: Food is joy, and cooking is a labour of love so what makes us happy as chefs is cooking new and different types of food and being creative while staying true to the traditions we grew up with. I try to make each day count and share my knowledge and recipes with people and encourage them to try out traditional Pakistani, Middle Eastern, fusion, and South African food.

Q: What will be on your suhoor table?

A: I’m a devoted Muslim and for my suhoor, I like to have something simple. Usually roti, some curry, yoghurt, water, and masala tea.

Q: And your typical Iftar?

A: I enjoy hearty mutton or chicken curry with roti or freshly steamed rice, sheer khurma for dessert, and homemade milk tea.

Q: What have been some of the lessons you learned about yourself and your place in society?

A: I have met a lot of new and interesting people in South Africa and, through my work, I have met and worked with inspiring people like chef Ofentse, who graciously welcomed me into the kitchens and helped me understand the diverse cultures. In the same light, he has allowed me to share the traditional Pakistani cuisine and teach him about the Muslim faith, halaal concepts, and guidelines. It has been great to work with another chef who shares the same interests in our love for food and making people happy with our cooking. Being away from home for such a long time can be hard but it is made easier by knowing that I work with people who respect different cultures and are openminded enough to exchange lessons and experiences, which allows us to grow together.

QUICK RECIPES to make before load shedding strikes

HAVE you been letting out a collective sigh whenever load shedding hits?

And have you ever wondered what to eat when you are about to have no electricity or Googled load shedding dinner ideas?

Instead of going hungry or ordering takeaways, try these recipes.

AVOCADO

Ingredients

1 avocado

SMOOTHIE BOWL

½ cup spinach

1 tsp chia seeds

1 tsp honey

2 dates

Almond milk

Method

Blend everything together.

Add enough milk for consistency. Serve chilled.

¼ cucumber, cubed

¼ red pepper, cubed

¼ red onion, finely cubed

Falafel

1 tin chickpeas

Handful of dhania

¼ cup flour

2 tsp baking powder

½ onion

Salt and pepper for seasoning

Method

Mix all salad ingredients together.

TABBOULEH AND FALAFEL SALAD

Ingredients

Salad

1 cup bulgur wheat, soaked in boiling water and strained.

A handful of mint, dhania, and parsley

Dress with olive oil, salt, pepper, and freshly squeezed lemon juice.

Top with falafel and serve at room temperature.

To make falafel: Mix all ingredients together and deep fry.

Recipes by the Chilli Chocolate Chefs.

AVOCADO smoothie bowl. | Supplied

1 tbs extra virgin olive oil

Juice ½ lemon

Method

Toss together all the salad ingredients except for the pita bread and sumac. Make up the dressing and season to taste. Leave these separate until just before serving.

Next toast the pitta bread on a braai, until lightly golden (can be used without toasting). When cool, tear it into pieces and combine it with the salad and dressing. Spoon into two serving dishes and sprinkle over the sumac.

FATTOUSH SALAD

Serves: 2

Ingredients

2 tomatoes, chopped into chunks

¼ cucumber, deseeded and sliced

½ red onion, sliced

1 small head of romaine lettuce, shredded

A handful of mint leaves, roughly chopped

A handful of parsley leaves, roughly chopped

2 pita bread

1 tsp sumac

For the dressing

½ garlic clove, crushed

2 tbs red wine vinegar

NO COOK SPICY BEAN AND VEGETABLE OPEN WRAPS

Serves: 4

Ingredients

2 x 180g tubs of marinated chargrilled vegetables (available at local supermarkets)

2 x 400g cans of butter beans, drained and rinsed

200g tub tomato salsa

2 limes, zested and juiced

1 tbs red wine vinegar

2-3 tbs chopped red chillies, plus extra to serve

Small bunch of coriander, chopped, plus extra, shredded, to serve

2 ripe avocados, stoned and diced

1 small garlic clove, finely grated

1 small red onion. Finely chopped and rinsed

8 medium soft flour tortillas

100ml sour cream or double-thick yoghurt, to serve

Salad leaves, to serve

Method

To make the filling mix, tip the drained marinated veg into a bowl with the beans. Stir in 2 tbs salsa, half the lime zest and juice, the vinegar, onion, chillies, and half the coriander. Set the mixture aside.

Put the avocado in another bowl with the remaining lime zest and juice and add the garlic. Roughly mash together with a fork, then season and stir through the remaining coriander.

Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, sour cream or yoghurt, extra chillies and extra coriander. Serve with salad leaves lightly tossed in olive oil.

Recipes from chefs Asif Mughal and Ofentse Morake.

NO COOK spicy bean and vegetable open wraps. | Supplied

FATTOUSH salad. | Supplied

Ramadaan RECIPES to break your fast

FASTING from sunrise to sunset is an important part of how Muslims observe Ramadaan, serving as a mark of compassion and gratitude during this holy month, as well as an act of religious dedication. Also important, however, is the breaking of the fast, which occurs twice daily at a meal before the sun rises (suhoor) and another after the sun sets (iftar).

If you are looking for cooking inspiration, we have the perfect recipes for you.

ZA’ATAR AND CHEESE SCONES

Ingredients

350g flour

4 tsp baking powder

½ tsp salt

100g butter

150g grated Cheddar cheese

2 tbs crushed garlic flakes

2 tsp fennel seeds

150ml milk

2 eggs

Za’atar spice

Method

Heat the oven to 180ºC. Mix together flour, baking

powder, and salt. Add the butter and break it into small pieces. Add in the Cheddar, garlic flakes and fennel seeds.

Whisk the eggs and milk and form a light dough. Do not over-mix. Lightly flour the tabletop and place the dough there. Cut into rounds and place on baking paper. Brush scones with egg and sprinkle with za’atar and extra grated cheese. Bake until golden.

Serve warm with butter.

Recipe by the Chilli Chocolate Chefs.

LAMB TAGINE STEW

Ingredients

800g lamb steaks, cut into cubes

salt and pepper

30ml olive oil

2 red onions (halved and sliced)

5ml chopped garlic

5ml chopped ginger

10ml paprika

10ml ground cumin

5ml ground coriander

1 cinnamon stick

500ml beef stock

50ml honey

125ml dried apricots (chopped)

125ml whole almonds (toasted)

125g dates (pitted and chopped)

500g orange sweet potato (peeled and cubed)

125ml chopped fresh coriander

Couscous

Method

Season the lamb cubes with salt and pepper.

Heat some oil and fry, in batches, until browned. Remove and set aside.

Heat more oil in a large pot and fry the onion, garlic, and ginger until

softened about 5 minutes.

Stir in the spices and cinnamon stick and fry until fragrant. Pour in the beef stock and honey.

Return the lamb to the pot and simmer, covered, for 30 minutes.

Add the apricots, dates, and sweet potato and simmer for a further 30 minutes, until the meat is tender and the sweet potato is cooked.

Stir the coriander.

Check salt and pepper.

Serve on a bed of couscous sprinkled with extra almonds.

If you are looking for cooking inspiration, we have the perfect recipes for you, writes Lutho Pasiya

RATATOUILLE SHAKSHUKA EGGS

Serves: 4 Ingredients

2 tbs butter

1 onion, chopped

1 yellow or red pepper, seeds removed and diced

1 brinjal, diced

4 courgettes, sliced and diced

125g button mushrooms, chopped

1 clove garlic, crushed

1 tbs tomato paste

400g tin of chopped tomatoes, blended

½ cup of water

Handful of fresh basil, chopped

Pinch of salt

4 eggs

Method

In a wide pan, melt the butter on medium heat.

Add the vegetables and gently fry until soft. Add the garlic and fry for a minute. Stir the tomato paste into the pan and fry for another minute.

Add the tomatoes and the water and simmer slowly for about 20 minutes until the sauce thickens.

Add the chopped basil and a little salt. At this stage, you could serve the ratatouille as a vegetable option with a dish or as a delicious Mediterranean sauce. (It freezes well, so hang on to the leftovers.)

To complete the shakshuka, make hollows in the ratatouille mixture and crack in the eggs.

Cover the pan with a lid and simmer for about 5-10 minutes, or until the eggs are cooked to your preference. Serve straight from the pan.

MOUTH-WATERING DATE AND COFFEE MUFFINS

Makes: 8

Ingredients

250g dates, pitted and chopped

250ml milk

20ml instant espresso coffee powder

500ml flour

125ml brown sugar

5ml ground cinnamon

15ml baking powder

100g pecan nuts, chopped

2 eggs

60ml sunflower or canola oil

160ml Greek yoghurt

For the icing

10ml coffee powder dissolved in 15-20 ml hot water

250ml icing sugar

Method

Combine the dates, milk, and espresso powder in a pot and heat gently. Simmer over low heat until the dates have softened. Remove and cool.

In a bowl combine the flour, sugar, cinnamon, baking powder and pecan nuts. In a jug combine the eggs, oil and yoghurt and mix well. Add the cooled date mixture and egg mixture to the dry ingredients and mix gently until all the dry ingredients have been moistened. Spoon the mixture into 8 extralarge muffin cups which have been greased.

Bake at 180°C for 30-35 minutes or until a skewer inserted into the muffin comes out clean. Remove and cool.

Drizzle with a little icing and decorate with extra chopped dates or chocolate-covered coffee beans.

For the icing

Add enough dissolved coffee to the icing sugar to make a thick icing.

Recipes: IOL Archives.