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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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    Siba Mtongana’s Popocorn Ice Cream Cake

    Ingredients

    • 200g popped, salted corn
    • 200g pecan nuts, chopped 
    • 2 cups sugar
    • 1/2 cup honey
    • 125g butter
    • 1/2 cup milk
    • 2 pinches of salt
    • 400g 60% dark chocolate, broken into pieces
    • 2 tbsp butter

    Filling:
    • 4 L good-quality vanilla ice cream
    • 1 jar ready-made lemon curd
    • Mint sprigs to garnish

    Steps

    Put the chocolate on to melt in a double boiler.

    In a saucepan, place the sugar and honey and heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until it is a deep golden brown.

    Remove the caramel from the heat and add the butter and milk – removing from the heat will help to prevent the mixture spitting when the cold ingredients go in. Whisk well until they’re completely incorporated, then return the pot to the heat. Allow the caramel to bubble for 5 to 10 minutes until it has thickened a little. It's very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns, so use the back hobs if you have kids so that the pot handles are unreachable. Resist the temptation of sticking your finger to taste.

    Meanwhile, chop the nuts. Mix the popped corn with the toasted nuts.

    Tip the popcorn-nut-mix into the caramel and stir until coated.

    Save about a 1/6 of it – tip it into a plastic freezer bag then split the rest between two 20 cm loose bottom cake tins that have been greased on the bottom only with butter. Press firmly to form an even layer.
    Stir the butter into the melted chocolate.

    Pour over the two popcorn bases and spread evenly with a spatula.

    Divide the ice cream between the two cake tins and level with a spoon dipped in hot water. Freeze, preferable overnight.

    Remove the cakes from the freezer. Stack one onto a cake stand. Spread over two thirds of the lemon curd. Top with the other cake layer. Then spread over the remaining one third of lemon curd. Top with the remaining popcorn-nut mix – bash it in the freezer bag and scatter over and around and garnish with mint sprigs. Serve immediately.