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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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    Baklava

    Ingredients

    • 250-300g unsalted butter
    • 2375 g packs filo pastry
    • ground pistachios, for decorating
    Filling
    • 400 gcoarsely ground walnuts
    • 150 gcoarsely ground cashews
    • 50 gdry roasted peanuts, ground to a paste
    • 60 ml(¼ cup) orange blossom water
    • 2 tbsprosewater
    • 2 tbspsugar
    • 1 heaped tsp ground cinnamon
    • ½ tspground cloves
    • ½ tspground nutmeg
    Syrup
    • 330 g(1½ cups) sugar
    • 60 ml(¼ cup) very strong clove-cinnamon tea (see Note)
    • 3 tsprose water
    • 3 tsporange-blossom water
    • 2 tsplemon juice
    • 2 heaped tbsp honey

    Steps

    Standing time: 1 hour

    For the filling, place all the ingredients in a large bowl and combine well. Set aside for 1 hour or overnight if time permits- this will help the nuts absorb moisture and flavour.

    When ready to assemble, preheat the oven to 170°C. Melt half the butter and pour it into a spray bottle. Spray the base of a 30 x 30 x 3 cm tray with the melted butter, then trim the pastry sheets of one packet of filo to fit the base. Place the sheets of the first packet of filo, one at a time, into the tray, spraying with butter on every layer (about 4-5 squirts each time).

    When only one sheet of the first packet of filo is left, sprinkle and spread half the filling evenly over the surface. Spray butter liberally over the filling, about 15-20 squirts. Place the last sheet of pastry over the filling and spray with butter. Spread the remaining filling over the surface, then spray butter liberally over the top again.

    Melt the remaining butter and pour into the spray bottle. Place the sheets of the second packet of filo, one at a time, in the tray, spraying butter over every layer. Brush butter liberally (not spray) over the surface of the last three sheets of filo. Stand for 15-20 minutes or until the butter on the surface becomes solid.

    Using a sharp knife, cut the baklava into 5 cm squares or rhombus shaped pieces. You can pour any leftover butter in the gaps between the pieces. If you run out of butter, before the end of the process, it does not harm anyone to use more butter. The more, the merrier! Bake for 40 minutes or until golden brown.

    Remove the tray from the oven and place on a cooling rack.  Wait for 20 minutes or until you can touch the baklava tray without burning your hands, and then prepare the syrup.

    For the syrup, place all the ingredients in a saucepan or a Middle Eastern coffee pot and stir to dissolve the sugar. If you prefer a thinner syrup, you can add 30 ml water. Bring to the boil for 30 seconds, lifting the pot up and down to avoid overflowing.

    While the syrup is boiling hot, use a teaspoon to pour over the top of the warm (not hot) baklava. Pour one spoon at a time over each square. Repeat the process at least twice or as many times you need to use up the syrup. The boiling hot syrup helps the top layer to stick and not peel off.  You can modify the sweetness by using more or less syrup or make the syrup thinner or thicker.  Garnish the baklava with ground pistachios, then stand until cooled to room temperature.