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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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    Jenny Morris’s Cheese and Tomato Focaccia

    Ingredients

    For the bread dough:
    • 4 cups strong white flour
    • 2 teaspoons salt
    • 4 teaspoons sugar
    • 10 grams instant yeast
    • 1 tablespoon olive oil
    • 1 ½ cups lukewarm water


    For the topping:
    • 200 grams ricotta cheese
    • 200 grams bocconcini balls
    • 40 cherry tomatoes
    • Salt
    • Freshly ground black pepper
    • Olive oil for drizzling
    • Shaved Parmesan


    For the salsa verde:
    • 2 garlic cloves
    • 1 cup flat leaf parsley
    • 1 tablespoon chopped mint
    • 1 tablespoon chopped coriander
    • 1 tablespoon chopped basil
    • 1 tablespoon chopped chives
    • 2 tablespoons chopped capers
    • 5 anchovy fillets
    • 2 teaspoons Dijon mustard
    • ½ cup extra virgin olive oil
    • Freshly ground black peppercorns
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest

    Steps

    Preheat the oven to 200°C. To make the tart bases, place all the dry ingredients for the dough into a bowl and whisk together until well incorporated. Whilst mixing continuously, slowly add the lukewarm water and mix to form a soft dough. Then add the oil and a little more water if need be; if it is too wet add a small amount of flour. Knead the dough until it is smooth and elastic to the touch; about 15 minutes by hand. Place the dough back into the bowl and oil the top; cover with a clean cloth or cling film and place it in a warm place to rise to twice its size.

    Once the bread dough has proved, punch it down and divide into four portions. Push or roll each portion into a thin circle and raise the edges slightly to form a lip. Place them onto hot, oiled baking trays and prick the bases all over with a fork, bake for six minutes, remove from the oven and cool. Get ready to top the bases.

    Preheat the oven to 220°C. Divide the ricotta, bocconcini and tomatoes onto the bases, squashing the tomatoes into the tart. Season with salt and pepper, and drizzle with a little olive oil. Bake the tarts for seven to 10 minutes or until the bases are crisp and golden.

    Whilst they are in the oven, prepare the salsa verde. In a blender, blitz the anchovies and garlic together, then add some roughly chopped basil, flat leaf parsley and coriander and blitz again. Then add half of the capers, Dijon mustard, lemon zest and blitz together. Then add the olive oil and blitz, add the remaining capers and blitz gently, making sure to keep some of the texture. When ready, remove the tarts from the oven and spoon over the salsa verde, scatter over some shaved Parmesan and serve.