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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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    Koussa Fattoush

    Ingredients

    • 50 g(¼ cup) chickpeas, soaked overnight
    • 1 tspsalt, plus extra to taste
    • 3large Lebanese zucchini, top and tailed
    • 80 ml(⅓ cup) extra virgin olive oil
    • freshly ground black pepper
    • vegetable oil, for deep frying
    • 2pieces Lebanese flatbread, split in half and cut into small triangles about 2 cm wide
    • red onion, very finely sliced
    • 5cherry tomatoes
    • juice of 1 lemon
    • ½bunch flat-leaf parsley, torn
    • 95 g(⅓ cup) Greek-style plain yoghurt
    • sumac, for sprinkling

    Steps

    Soaking time: overnight
    Drain the chickpeas, then place in saucepan with plenty of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour or until tender. Remove from the heat, stir in the salt, then stand in the liquid until cool.
    While the chickpeas are cooling, preheat a charcoal barbecue. Cut the zucchini in half lengthways and place in a bowl. Add 2 tablespoons olive oil, season with salt and pepper toss to coat well. Char-grill the zucchini for 5 minutes on both sides or until well caramelised, charred and soft in the centre. Transfer to a serving plate and season with sea salt. Set aside. 
    Heat the vegetable oil in a deep-fryer or large saucepan to 180°C. Fry the flatbread in batches until golden and crisp, then drain on paper towel. Season with salt. 
    Place the onion in a small bowl and gently squash over the tomatoes- their juices will become part of the dressing.  Add the drained chickpeas, lemon juice, parsley and 2 tablespoons extra virgin olive oil. Season with sea salt and toss to combine well, then adjust to taste – it may need a little more lemon, salt or oil. 
    To serve, season the yoghurt with a pinch of salt and spoon over the zucchini. Top with the fried bread and spoon over the chickpea mixture. Sprinkle with sumac and serve immediately.