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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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    Zuccini and Ricotta Ravioli with Mint and Butter Sauce

    Ingredients

    For the pasta dough:
    • 3/4 cup semolina flour
    • 1 cup unbleached all-purpose flour
    • 2 extra-large eggs
    • 1 1/2 teaspoons extra virgin olive oil
    • Pinch of salt
    For the ravioli filling:
    • 1 pound whole milk ricotta (or homemade; see recipe section)
    • 1 large egg, beaten
    • 1/4 cup of grated parmesan cheese
    • 1 small bunch of fresh mint, chopped (about 1/4 cup)
    • 1/4 teaspoon salt (or more, to taste)
    • Pepper
    For the sauce:
    • 8 tablespoons unsalted butter
    • 1/4 cup thinly sliced fresh sage
    • Salt
    • Freshly ground pepper

    Steps

    Make the pasta dough:
    Place the semolina and all-purpose flour in the bowl of a food processor.  Whisk eggs and olive oil together and pour into food processor bowl. Add salt. Pulse until coarsely combined.  If dough appears too wet, add a tad more flour and pulse again. If it is too dry, add up to 1 tablespoon of water and process until it forms a moist ball.

    Turn the dough out onto a lightly floured work surface and knead the dough by hand until a smooth ball is formed. The dough should be elastic and a little bit sticky.

    Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.

    Make the ravioli filling:
    Mix the ricotta, beaten egg and parmesan cheese in a medium sized bowl.  Mix in the chopped fresh mint. Add salt and freshly ground pepper to taste.

    Assemble ravioli:
    If using a pasta machine, place the rollers at the widest opening. Cut the dough into four equal pieces. As you work with one piece, keep the other pieces covered so they do not dry out. 

    Working with the first piece of dough, flatten the dough and pass it through the pasta machine.  Fold the dough in thirds, crosswise, and run it through the machine again.

    Repeat this procedure a third time until the dough is smooth.  Set the pasta machine to the next smaller opening and run through the machine.

    Continue in this fashion, using the next smaller opening each time, until the last or next to the last opening is reached.  Dust with flour as needed but be careful not to use too much flour.

    Cut the band of dough into two equal lengths.  Spoon mounds of filling, roughly 1 teaspoon, onto the strip of dough, spaced about 1/2 inch apart. Paint the exposed areas of the dough lightly with water. Place the second sheet of dough on top and shape the ravioli with your fingers. Press on the air around the filling to help seal the edges. Cut the ravioli apart with a ravioli cutter or stamp.

    Place ravioli on semolina-dusted cookie tray until ready to cook.

    (If using wonton wrappers, simply fill each square; wet edges with water; place additional wrapper on top. Trim with fluted edge pastry cutter and seal. Place on cookie tray.)

    Prepare final dish:
    Heat butter in a large heavy skillet over moderate heat until foaming subsides and the butter starts to turn brown. Stir in the strips of sage and cook until the sage is crisp and butter is a nice golden brown color.  Season with salt and pepper.

    Cook the ravioli in a large pot of salted boiling water until the pasta is al dente – about 5-7 minutes.  Carefully transfer the ravioli with a slotted spoon to a colander to drain. Gently slide the ravioli into the sage butter and cook over moderate-low heat, stirring very gently, for about 1 minute.

    Dust with freshly grated parmesan cheese and enjoy.