SRC Ramadan Recipes 2023

RAMADAN MUBARAK Recipes SOUTHERN REGION CONSTRUCTION

CONTENTS

Table of

Overview

3

Video 1

4

Savoury meals for the weeknight

5

Kisir Salad

6

Mai's Fattoush Salad

7

Tomato, Chili and Spinach Linguine

8

Kebbeh with Borghul

9

Video 2

10

Sweet tooth solutions

11

Semolina Cake (Basbousah)

12

Rice Pudding

13

Coconut Rice Cake

14

Atayef Pancakes

15

Video 3

16

Conversions

17

RAMADAN 2023 Celebrating and recognising the different customs and cultures that people across our organisation practice helps us learn from each other, build awareness and show our support to one another.

This year for most Muslims, Ramadan ran from the evening of Wednesday 22 March through until the evening of Thursday 20 April. During this time those observing Ramadan abstained from food and drink from dawn to dusk.

We caught up with a number of our colleagues who were preparing to observe the month of Ramadan – they shared valuable insight into what the month looks like for them and what they look forward to during this sacred time.

I encourage you to watch the videos below and throughout this cook book to broaden your knowledge and learn about what we can all do to support those who fast during Ramadan.

I would also encourage you to browse through the recipes sent through by those observing Ramadan.

These traditional meals are just a few of the many favourite foods cooked and eaten when dusk rolls around and it is time to break the fast.

3

RAMADAN Video 1 - Ramadan begins!

Learn from our people what Ramadan means to them and what we can do to support those who are fasting.

4

Savory meals for the

weeknight

5

KISIR SALAD Ingredients 2 cups Bulgur (fine/medium) 3/4 cup hot (boiling) water 1 1/2 tablespoon tomato paste 1 tablespoon pepper paste 1 clove crushed garlic 1 teaspoon cumin 1 teaspoon chilli pepper flakes 2 tablespoon pomegranate molasses 1/2 cup lemon juice 1 medium red onion 1 bunch flat leaf parsley 1 bunch spring onion 1/2 bunch dill

Directions 1

In a large covered bowl, soak the bulgur with the boiling water for 20-30 minutes lid on, mixing occasionally until it becomes soft and tender. Bulgur should not be mushy

chop all the greens and finely 2 Meanwhile chop the onion

3

Once the bulgur has absorbed the water and is tender, add in the crushed garlic, chopped onion, tomato and pepper paste, cumin, pomegranate molasses, and chilli flakes. Knead the mixture until well combined. While kneading, slowly incorporate the lemon juice

the mixture has absorbed all the 4 Once lemon juice and is well combined add in the greens. Mix gently so as to not crush the leaves. Add salt & pepper to taste

5

Serve immediately or refrigerate for later.

The flavours will continue to develop while refrigerated.

Serves 4

This is something I make ahead of time because it keeps really well and develops more intense flavour over time.

Recipe shared by Canan.Bardan 6

MAI'S FATTOUSH SALAD Ingredients Salad

1 small Lettuce (cos or romaine chopped in small strips) 3 tomatoes (diced in small cubes) 2 cucumbers (diced in small cubes) 1/2 a capsicum (diced in small cubes) 3 small radishes (diced in small cubes) 1 cup of finely chopped parsley and mint (a few leaves finely chopped) 2 sprigs of green onion Lebanese bread cut in small squares; either deep fried or sprayed with oil and baked in the oven or in an air fryer for a healthier option

Directions 1

Mix all chopped ingredients in a large bowl

2

Pour the dressing on top immediately before serving

3

Toss the bread on top and ensure you add it last so it remains crispy.

Enjoy and Bon Appétit!

Dressing

1 squeezed lemon 2 tablespoons of virgin olive oil 1 teaspoon salt 1 teaspoon sumac (a spice often found in Middle Eastern shops) 1 tablespoon of pomegranate molasses (optional)

Recipe shared by Nada Elagha

7

TOMATO, CHILI AND SPINACH LINGUINIE Ingredients 1 red onion (diced) 1 large fresh chilli (thinly sliced) 2 cloves of garlic (finely chopped) 1 bag of baby spinach 1 punnet of cherry tomatoes (halved) 1 large cup mushroom (diced) 1 block of halloumi cheese (diced) Sliced black olives 1/2 packet of linguine Moroccan spice, Italian mixed herbs and vegeta to season

Directions 1

In a pan, cook off the red onion, garlic and fresh chilli in olive oil before adding the bag of spinach until it wilts

the punnet of halved cherry tomatoes 2 Add and the diced cup mushroom

3

Next, add your block of diced halloumi cheese and sliced black olives

a pot of water to the boil and add in 4 Bring your linguine

5

Once the pasta is cooked to your liking, drain and add it to your pan. Combine well and season with the Moroccan spices, Italian mixed herbs, and vegeta.

It is freaking delicious and a nice hearty meal, especially after a day of fasting.

Recipe shared by Sarah Hammoud 8

Ingredients Kibbeh Dough

1 cup fine burghul 250g lean beef or lamb mince 1 onion (chopped) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin Pinch freshly grated nutmeg 2-3 tablespoon plain flour

Filling

1 onion (finely diced) 3 teaspoons olive oil 300g lean beef or lamb mince 1/2 teaspoon salt Pinch freshly ground black pepper 1/2 teaspoon mixed spice 1/2 cup chopped parsley (optional) Handful pomegranate seeds (optional)

KIBBEH WITH BURGHUL Directions 1

Soak the burghul in 1 cup (250 ml) cold water for 30 minutes. Drain and squeeze out excess water by hand

the soaked burghul in a food 2 Place processor with mince, onion, salt, spices and flour. Blend, adding 2–3 tbsp cold water until a smooth paste forms, cover and refrigerate

3

For the filling, place a large frying pan over medium heat and fry off the onion in olive oil until golden

the mince, using a wooden spoon to 4 Add break up and cook until separated. Add the salt and spices, stir for 1 minute, then add 1/4 cup water and reduce heat to very low and cook gently for 15-20 minutes, or until the water has been absorbed. Add the parsley and set aside to cool. Add pomegranate seeds if using

5

Using slightly moistened hands, place a small amount of dough (about 2 tbsp) in the palm of one hand, flatten the dough into a disc, then spoon on about 1 tbsp filling.

Close over the dough, sealing well, and roll gently to form a kibbeh shape (pictured on the left)

some oil to 180°C and deep-fry the 6 Heat kibbeh in batches for 3-4 minutes, or until golden, being careful of the hot oil. Remove with a slotted spoon and drain on paper towel. Alternatively, poach the kibbeh in gently simmering salted water to avoid frying, or even bake in medium-hot oven for 20 minutes.

Recipe shared by Maz Hamady

9

RAMADAN Video 2 - Breaking fast

I encourage you to take the time to watch the second video in our three part Ramadan series. In this video we hear from our people about the different ways they plan their day during Ramadan and their favourite way to break fast after sunset, referred to by many as Iftar.

10

sweet tooth Solutions 11

SEMOLINA CAKE (BASBOUSAH) Semolina Cakes

Ingredients Syrup

1 cup sugar 1/2 cup water 1 teaspoon lemon juice 1 tablespoon orange blossom water (mazaher) - optional

1 cup flower 2 cups course semolina 1 cup shredded coconut 1 teaspoon baking powder 1/4 teaspoon bicarbonate soda 1 cup sugar 750 grams thickened cream 1 tablespoon Tahini to line the baking dish Slivered almonds for decorating (enough to place one on each of the cut pieces)

Directions 1

Preheat the oven to 180 ºC before brushing the base of your baking dish or pan with the tahini (can use butter or ghea instead)

2

Combine all the dry ingredients in a bowl add the sugar, baking powder, bicarb soda, and mix well. Next, use a whisk or blender to mix the cream gradually into the dry ingredients until it disappears into the basbousah mix.

Add more cream until it combines into a soft dough that is consistent and does not stick to your fingers

3

Spread the mix evenly in your baking dish to a smooth flat surface (you will need to wear gloves to press and pat it with your fingers). Use a knife to cut the basbousah into smaller scored lines before baking. This makes it easier to cut once out of the oven.

(Can cut in squares or diamond shapes)

a piece of almond in every square (you 4 Add could replace almonds with pistachio or other nuts) or leave it out in the case of nut allergies before baking for 30-40 minutes or until golden brown. It is recommended to place it in the middle rack of your oven

Recipe shared by Khaled Elagha

5

Remove the cake from the oven once done, and cut through scored lines making sure to carve all the way to the bottom of the tray before pouring the cold syrup over the cake by evenly distributing the sugar water.

Allow the cake to absorb all the liquid before placing it back in the oven for 3 more minutes Serve warm or at room temperature with a cup of tea or coffee. (optional: add a dollop of cream)

For the syrup 1

Mix the water and sugar in a saucepan.

Dissolve the sugar and bring to a boil

the lemon and the orange blossom 2 Add water and lower the heat. Keep stirring for 5 minutes to thicken a bit Leave in the saucepan to cool a bit before drizzling over your cake.

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RICE PUDDING Ingredients 4 cups full cream milk 1/3 cups short grain rice 1/2 cup sugar 1-2 teaspoons orange blossom water (Ma’a Zaher) Pinch of ground mastic (optional)

Directions 1

Boil the rice until soft (5-7 minutes)

add the milk and keep stirring until it 2 Next, starts thickening (it could take up to half an hour) on low heat. If it doesn’t thicken enough just add 2 teaspoons of corn starch in a little amount of milk and add it to the mixture

3

Add the sugar and stir in before adding the orange blossom water and mastic

combined, scoop the mixture into 4 Once individual small bowls or one large deep dish

5

Place in the fridge to cool before garnishing with crushed pistachio, roasted almond, or shredded coconut

Enjoy! Recipe shared

by Khalid Kamel

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COCONUT RICE CAKE Ingredients 1 can of cream 1 packet of dream whip (powder) 1 cup of powdered milk 1/2 butter stick 1/2 cup of white sugar 1/2 cup of water 1 cup of fine coconut 1/2 cup of shredded coconut 4 packets of Arnott’s Marie Biscuits

Directions 1

Crush Marie biscuits until fine. Melt the butter and combine with the biscuits until the mix is solid. Spread evenly along the base of a pyrex container to create a thick layer of biscuit

the cream, dream whip, sugar, milk 2 Mix powder, water and fine coconut until you get a thick liquid consistency

3

Add liquid mix on top of the biscuit and spread evenly

up a pan and place the shredded 4 Heat coconut in, stirring constantly until the begin to turn brown

5

Sprinkle the coconut on top of the cake mixture for a nice finish before refrigerating for 1-2 hours or until solid

Enjoy! Recipe shared

by Ahmad El Wazer

Your final product should look something like this 14

ATAYEF PANCAKES Ingredients Pancakes 2 cups flour 1 cup fine semolina 2 teaspoon baking powder 1 teaspoon instant dry yeast 2 teaspoon sugar 3 1/2 cups of warm water Syrup 2 cups water 1 cup sugar 1 teaspoon lemon juice 1 tablespoon orange blossom water (in Arabic “mazaher”)

Fillings Arabic sweet cheese (such as sweetened halloumi cheese - soak until all the salt is removed then drain) or fresh mozzarella/ricotta Nut Mixture (chopped almonds/walnuts, cinnamon, nutmeg, sugar). Shredded coconuts may be added too Fresh cream can be used as a filling in fresh atayef without frying

Directions 1

Place all the dry ingredients in a bowl, add the warm water, sugar, yeast and use a whisk or a blender to mix all the ingredients

the bowl and allow the batter to rest for 45 minutes in a 2 Cover dark and warm spot

3

After resting the batter, mix lightly to deflate any bubbles

prepare the Atayef, heat up a non-stick pan to medium4 To low heat. Pour 1/4 cup of batter like a pancake, cook for 1-2 minutes and take them off the pan once cooked

5

Place the cooked Atayef on a kitchen towel to cool. Once cooled, cover with another kitchen towel to avoid drying the Atayef out Repeat step 5 until you finish up the batter.

Do not flip or overcook the Atayef as you will need the rims to remain a bit moist.

6 Ensure the Atayef has cooled before filling. Then, add around a

tablespoon of filling in the center of the Atayef. Pinch the sides together to close the Atayef all the way and Avoid over filling to ensure the Atayef does not break

7

Baking: brush melted butter or oil on each side. Bake at 180˚C for about 10 minutes or until crispy golden. Flip if required Frying: deep fry them until golden and crispy Once the Atayef is cooked and while hot, dip in the sugar syrup.

Makes 30 medium size Atayef Pancakes

Making the Syrup 1

Mix the water, sugar, lemon juice in a saucepan. Dissolve the ingredients and bring to a boil

the lemon and the orange blossom to the saucepan.

2 Add Lower the heat and cook for 5 minutes to let the syrup thicken

3

Leave in the saucepan to cool and serve with your Atayef.

15

EID A-FITR Video 3 - Eid al-Fitr

Eid al-Fitr marks the end of the dawn to dusk fasting required of those observing Ramadan. Watch the third and final video in the Ramadan 2023 series to learn about some of the ways our Fulton Hogan family celebrate Eid.

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CONVERSIONS Common Conversions 1 tablespoon = 3 teaspoons 1 teaspoon = 5ml 4 tablespoons = 1/4 cup 1 tablespoon (or 1 fluid ounce) = 15ml 1 cup = 250 mL 1 pint = 500 mL 1 quart = 0.95 L 1 gallon = 3.8 L Common Weight Conversions 1 ounce = 28 g 4 ounces or 1/4 pound = 113 g 1/3 pound = 150 g 8 ounces or 1/2 pound = 230 g 2/3 pound = 300 g 12 ounces or 3/4 pound = 340 g 1 pound or 16 ounces = 450 g 2 pounds = 900 g

Thank you!