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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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    Lisa Faulkner’s Sticky Toffee Pudding

    Ingredients

    • 175g pitted dates, chopped
    • 300ml boiling water
    • 1 tsp bicarbonate of soda
    • 50g unsalted butter, softened, plus extra for greasing
    • 175g unrefined caster sugar
    • 2 eggs, beaten
    • 210g self-raising flour, sifted
    • 1 vanilla pod, split lengthways
    • Chopped walnuts to finish
    • Double cream, to serve (optional)
     
    For the sauce:
    • 250g unsalted butter
    • 300g soft brown sugar
    • 400ml single cream

    Steps

    Preheat the oven to 180°C gas mark 4.

    Grease eight 200ml mini pudding basins or ramekin dishes and line each base with a small circle of greaseproof paper (this is time consuming but vital if you want to turn the puddings out intact!).

    Put the dates along with the boiling water and bicarbonate of soda into a bowl and put to one side.

    In another bowl, cream the butter and sugar together until light and fluffy.

    Add the eggs a little at a time, mixing well between each addition. Fold in the flour, followed by the dates and their soaking liquid. Scrape the seeds from the split vanilla pod into the bowl and mix well. You will have a wet mixture but don’t be worried as this is how it’s meant to be.

    Divide this mixture between the moulds, taking care not to fill them more than two-thirds full. Place the moulds or ramekin dishes on a baking tray and bake in the preheated oven for about 20-25 minutes, or until a metal skewer comes out clean when tested.

    While the puddings are cooking, make the sauce. Put the butter and sugar in to a pan and melt, bring to the boil and simmer for 5 minutes, stirring from time to time. Then add the cream.

    When the puddings are cooked, turn them out and pour over the sauce top off with walnuts and gold leaf.
    Note: these puddings can be frozen in their moulds, covered with cling film, after they are cooked and cooled. Defrost, then heat for about 10 minutes in an oven preheated to 180°C gas mark 4.

    The sauce can be made when you are ready to serve them.