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OSN Brings Ramadan Home

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What to Watch

Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Jenny Morris’s Anchovy Breadsticks

    Ingredients

    For the bread dough:
    • 4 cups strong white flour
    • 2 teaspoons salt
    • 10g instant yeast
    • 4 teaspoons sugar
    • 1 ½ cups lukewarm water
    • 1 tablespoon olive oil
     
    For the filling:
    • 4 tablespoons anchovies, roughly chopped
    • 1 cup sundried tomato pesto
    • 1 tablespoon fresh rosemary, chopped
    • 1 cup grated Parmesan cheese
    • 2 tablespoons black pepper
    • Poppy seeds, to garnish

    Steps

    Preheat the oven to 200°C. In a mixer with a dough hook on, add the flour, salt, instant yeast and sugar, combine them and then gradually add lukewarm water and increase the speed on the mixer. Once it comes away from the sides of the bowl, add a tablespoon of olive oil, and work it into the dough.

    Place the dough into a large bowl and oil the top to stop the dough from sticking and cover the bowl with cling film. Leave the dough to prove in a warm place until it has doubled in size.

    Turn out the dough onto a lightly floured surface and roll it out with a rolling pin or using your hands, till thin and even. Spread the sundried tomato pesto over the dough then sprinkle over the black pepper, anchovies, half of the rosemary, the Parmesan cheese and then the rest of the rosemary.

    Fold the dough in half and form into a nice, neat rectangle. Trim off the edges with no filling then cut the dough into one inch (2.5 centimetre) strips, dust them with flour and give them a twist. Place them onto a lightly floured baking tray, brush them with water and then sprinkle over some poppy seeds for added texture.

    Leave them to rise until they are twice their size. Keep them apart because they will soon be touching each other as the dough expands. Bake for 15 to 20 minutes, or till golden and crisp.

    These are great alongside tomato soups, or served with a cream cheese and chive dip laced with capers, olives and a little lemon zest.