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
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
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
2 Meanwhile chop all the greens and finely 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
4 Once the mixture has absorbed all the 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.
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
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)
1 Mix all chopped ingredients in a large bowl
2 Pour the dressing on top immediately before serving
3 Enjoy and Bon Appétit!
Toss the bread on top and ensure you add it last so it remains crispy
Recipesharedby NadaElagha
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
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
2 Add the punnet of halved cherry tomatoes and the diced cup mushroom
3 Next, add your block of diced halloumi cheese and sliced black olives
4 Bring a pot of water to the boil and add in 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.
Recipesharedby SarahHammoudIt is freaking delicious and a nice hearty meal, especially after a day of fasting.
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
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)
1
Soak the burghul in 1 cup (250 ml) cold water for 30 minutes Drain and squeeze out excess water by hand
2 Place the soaked burghul in a food 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
4 Add the mince, using a wooden spoon to 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)
6 Heat some oil to 180°C and deep-fry the 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
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
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)
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) 1
2
Combine all the dry ingredients in a bowladd 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)
4 Add a piece of almond in every square (you 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
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)
1 Mix the water and sugar in a saucepan
Dissolve the sugar and bring to a boil
2 Add the lemon and the orange blossom 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
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)
1
Boil the rice until soft (5-7 minutes)
2 Next, add the milk and keep stirring until it 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
4 Once combined, scoop the mixture into 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
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
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
2 Mix the cream, dream whip, sugar, milk powder, water and fine coconut until you get a thick liquid consistency
3 Add liquid mix on top of the biscuit and spread evenly
4 Heat up a pan and place the shredded 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
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
Makes 30 medium size Atayef Pancakes
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
2
Cover the bowl and allow the batter to rest for 45 minutes in a dark and warm spot
3 After resting the batter, mix lightly to deflate any bubbles
4 To prepare the Atayef, heat up a non-stick pan to mediumlow 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
Mix the water, sugar, lemon juice in a saucepan Dissolve the ingredients and bring to a boil 1
2 Add the lemon and the orange blossom to the saucepan. 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.
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
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
