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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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    Asure (Turkish dessert pudding)

    Ingredients

    • 400 g(2 cups) pearl barley, soaked overnight and drained
    • 200 g(1 cup) dried chickpeas, soaked overnight and drained
    • 200 g(1 cup) dried white beans, soaked overnight and drained
    • 95 g(½ cup) dried figs
    • 95 g(½ cup) dried apricots
    • 85 g(½ cup) sultanas
    • 85 g(½ cup) raisins
    • 1 cinnamon stick
    • 10 cloves
    • 1 tspfinely grated orange zest
    • 35 g(¼ cup) slivered almonds
    • 60 g(½ cup) chopped walnuts
    • 80 g(½ cup) roasted peanuts
    • 440 g(2 cups) sugar
    • 40 g(¼ cup) dried currants
    • 40 g(¼ cup) sesame seeds, roasted
    To serve
    • ½ pomegranate, seeds removed
    • 30 g(¼ cup) pistachios, roughly chopped

    Steps

    Soaking time: overnight

    Cooling time: 1 hour

    Wash and drain the pearl barley, chickpeas and white beans separately. Place the chickpeas in a large saucepan with 1.5 litres (6 cups) water and bring to the boil. Simmer for 10 minutes, then drain and rinse. Return to the pan with another 1.5 litres (6 cups) water. Bring to boil, then simmer for 10 minutes or until the chickpeas are almost cooked through. Rinse and drain. Repeat the process with the white beans.

    Rinse the barley a few times, then place in a saucepan with 1.5 litres (6 cups) water. Bring to the boil and simmer for 5 minutes, remove from heat and drain. Rinse in cold water, then return the pan with another 1.5 litres (6 cups) water. Bring to the boil, then simmer for 30 minutes or until tender.

    While the barley is cooking, place the figs, apricots, sultanas and raisins in a heatproof bowl and cover with hot water. Stand to rehydrate for 5 minutes, then drain. Slice the apricots and figs and set aside.
     
    When the barley is tender, briefly blend with a stick blender to thicken slightly if desired. Add the drained chickpeas and white beans to the barley, along with the cinnamon stick, cloves and orange zest. Add three quarters of the figs, apricots, sultanas, raisins and slivered almonds and a half each of the walnuts and peanuts. Cook over medium heat for 5 minutes before adding the sugar. Mix well and simmer for 15 minutes. Add the currants and half the sesame seeds. Cook for another 5 minutes. Turn off heat and leave to rest for 5 minutes.

    Spoon the asure into small serving dishes and garnish with the pomegranate seeds, chopped pistachios and the remaining walnuts, peanuts, sesame seeds and dried fruit. Refrigerate for 30 minutes before serving. (The asure will thicken as it cools down).