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OSN Brings Ramadan Home

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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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    Apricot Almond Cake With Rosewater And Cardamom

    Ingredients

    Yields: 8-10 slices

    METRICCUPS

    FOR THE CAKE
    • 150 grams ready to eat dried apricots
    • 250 millilitres cold water
    • 2 cardamom pods (cracked)
    • 200 grams ground almonds
    • 50 grams fine polenta (not instant)
    • 1 teaspoon baking powder (gluten-free if required)
    • 150 grams caster sugar
    • 6 large eggs
    • 2 teaspoons lemon juice
    • 1 teaspoon rosewater
    • nonstick spray (or sunflower oil for greasing)
    TO DECORATE
    • 2 teaspoons apricot jam (or rose petal jam)
    • 1 teaspoon lemon juice
    • 2½ teaspoons very finely chopped pistachios

    Steps

    You will need: 1 x 20cm/8-inch round springform cake tin
    1. Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool.
    2. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Grease the sides of your springform cake tin and line the bottom with baking parchment.
    3. Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
    4. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.
    5. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
    6. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
    7. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.